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"content": "\u003cp>\u003cstrong>Soi Four Bangkok Eatery: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=58\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=63\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\" 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/soifour4.jpg\" alt=\"Soi Four Bangkok Eatery\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/soifour5.jpg\" alt=\"Soi Four Bangkok Eatery\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/soifour6.jpg\" alt=\"Soi Four Bangkok Eatery\" hspace=\"3\">\u003cbr>\nGai Satay and Makuer Yang (chicken and eggplant skewers); Asparagus with Bamboo Shoots; Pla Rad Kang (charbroiled Atlantic salmon and winter melon in red curry)\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/joseph.jpg\" alt=\"Joseph\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Joseph\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect/Developer/Stay-at-Home Dad\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Soi Four\u003cbr>\n\u003cstrong>Reviewed Soi Four Bangkok Eatery:\u003c/strong> Thursday, October 20, 2005\u003c/p>\n\u003cp> Soi Four Bangkok Eatery in Oakland takes Thai food way beyond the ordinary. There are many unique dishes with sophisticated flavors that you won’t find at most Thai eateries. The name Soi Four comes from the name of a busy street in Bangkok and this restaurant can certainly be busy.\u003c/p>\n\u003cp>The interior design is modern and feels spacious, even though the room is small. You would never guess that this is a Thai restaurant by its looks. Large panels of structural glass span the space between the concrete floor and the ceiling, separating the white linen-topped tables from the College Avenue sidewalk. A sleek, rectilinear, concrete topped bar sits at the back of the room, and a floating mezzanine provides space for intimate parties and diners that prefer to eat above the buzz. Olive green painted stucco and dark cherry stained wood panels cover the walls, and the ceiling is punctured with small skylights. Bare incandescent bulbs suspended from white wire illuminate the void.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While perusing the extensive menu, you might sip some exotic cocktails like Sublime, South Sea Pearl Saketini, or Full Moon, made with tropical fruit juices, sake, fruit-infused vodka, and lychee purée.\u003c/p>\n\u003cp>The meal usually starts with an assortment of small plates. I had a new dish called kieow poo ($7.00), which are Thai wontons with crab and spinach. The wontons were delicate, succulent, and fresh. The broth was light and flavorful and pieces of fresh crabmeat alighted on top of wilted spinach leaves. My son drank the juice off the plate. We also had skewers of eggplant, and chicken satay. The meat was tender and barbequed to perfection, and the dipping sauce warm and exquisite.\u003c/p>\n\u003cp>Next, we encounter the soup and salads. You could sample the soup of the day or perhaps you will try the charcoal-seared tiger prawn salad with fresh chili-lime dressing (goong pla, $8.00). I usually have somtum, which is the green papaya and cherry tomato salad in a sweet garlic lime dressing ($7.00). This salad explodes with exotic flavors.\u003c/p>\n\u003cp>Rice plates and noodles follow, and not far behind is the meat and poultry section. We had the short ribs slow that were simmered in a basil and kaffir panang sauce (panang nuer, $12.00). The meat is tender and the flavor rich.\u003c/p>\n\u003cp>Vegetables, “others,” and seafood round out the menu. The charbroiled Atlantic salmon and winter melon simmered in red curry (pla rad kang, $12.50) usually knocks me off my seat. The fish is plentiful and melts in your mouth. Other possibilities are Charbroiled large river prawns topped with kaffir choo chee sauce (goong choo chee, $14.00), or steamed mussels in an aromatic, herb-infused broth served with hot seafood-lime dipping sauce (hoi op mordin, $9.75). Everything is beyond expectation.\u003c/p>\n\u003cp>After a meal of spicy, sweet, sour, and tangy tastes, you will be longing for some cool and refreshing desserts. Two of my favorites are Top Tim Ruby ($4.50), and Kloeytod ($5.50). Top Tim Ruby is a blend of tapioca-covered water chestnuts, jackfruit, toddy palm, and ice floating in coconut milk. Kloeytod is just sublime. This dish of fried bananas and coconut ice cream is simply heaven.\u003c/p>\n\u003cp>Sometimes, but rarely, I’m a disappointed in a dish. Not because it is bad, but because it tastes ordinary like a dish you might find in other Bay Area Thai restaurants.\u003c/p>\n\u003cp>Soi Four can get busy, so make reservations during the weekend or come when the restaurant first opens during the week. The service is quick, even when crowded. This is a neighborhood restaurant that you and your friends can frequent regularly. If you pass on the cocktails, the tab will be very reasonable considering the quality of the food and the experience. If you think all Thai food tastes the same and think all Thai restaurants look the same, come try Soi Four in Oakland. You won’t be disappointed.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mel.jpg\" alt=\"Mel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mario’s Bohemian Cigar Store Cafe\u003cbr>\n\u003cstrong>Reviewed Soi Four Bangkok Eatery:\u003c/strong> Monday, October 31, 2005\u003c/p>\n\u003cp> At first we had a hard time finding Soi Four, because our Mapquest directions told us to take an exit that didn’t exist. But, luckily my husband knows the area and got us there fairly quickly. I am so glad he did. First of all, I had never been to this area even though we live in the East Bay. What a charming location! College Street was a great little offshoot with perfect window shopping. Cool clothing stores, art, and many restaurants to choose from.\u003c/p>\n\u003cp>When we got to Soi Four, I immediately loved the semi-modern feel to it. The hostess was great. Because it was Halloween they had a basket of candies out, which made me relax about having my kids there. (Yeah…not my ultimate choice to bring the little buggers, but couldn’t get a sitter on Halloween. Go figure!) Right when we sat down, our waitress came over with menus and the specialty drink menu. I decided on a Ginger Drop, which is a vodka drink infused with ginger. It wasn’t quite as sweet as I thought it would be and had a strong alcohol taste. But, I would imagine that would be a great thing for someone who likes a good, strong drink. Then we ordered several plates as described above. Looking around the place, I felt at ease. The lighting was dim and created a really cool vibe. Just made you want to hang out. Our food arrived immedately and the egg rolls were amazing! They were lightly fried, and the accompanying sauce was perfect. Again, as soon as our plates were empty they took them away, brought us fresh plates for our next selections, and then brought out the rest of our order. Everything was delicious. I am serious! I was trying to find something bad about the food so I could go toe-to-toe with whoever had picked this place, but I couldn’t! (So, I guess we’ll just have to arm wrestle instead, haha!)\u003c/p>\n\u003cp>The plates we chose offered a variety of flavor, from fresh ginger to spicy garlic. We had snap peas, asparagus, eggplant, and bamboo shoots. Then for dessert, we ordered the fried bananas and coconut ice cream. I am definitely a chocolate gal but wanted to try something a little more representative to this place. Jesus, Joseph, and Mary…this was an unbelievable sensation! The cold coconut ice cream with the warm, cakey bananas…to die for!!! So, I think you get that the food was amazing.\u003c/p>\n\u003cp>Still, the thing that sticks out for me the most was the incredible wait staff. I’ve worked in a lot of restaurants and this staff was probably the friendliest and most accommodating I have ever encountered. I truly mean that. They were beyond efficient and so polite and kind. When I said thank you they’d say thank you. When I complimented them on how amazing everything was they seemed genuinely appreciative. Even if they food weren’t as incredible as it was, the staff’s tableside manner would make up for it. I actually called three friends on the way home and told them they HAD to go there. I would say this was the best dining experience I’ve had in a long time, which pains me because we know how I love Mario’s! OK, apples and oranges, right?\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jewel.jpg\" alt=\"Jewel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jewel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Jeanty at Jack’s\u003cbr>\n\u003cstrong>Reviewed Soi Four Bangkok Eatery:\u003c/strong> Saturday, October 29, 2005\u003c/p>\n\u003cp>A large part of the pleasure of a great Asian dining experience is that you typically don’t have to pay much to get a really great meal. And, while the décor of most Asian restaurants typically ranges from plain — where a few travel posters stuck on a wall is sufficient — to plain-plus — complete with dusty, plastic, tabletop flowers, garish colors, and an exotic religious altar or two — the lack of attention on décor seems appropriate, maybe even necessary, for a complete Asian dining experience.\u003c/p>\n\u003cp>Soi Four turns a nose at both, offering a range of Thai classics as well as Thai classics “with a twist” for about 25% more than what you’d pay at other Asian places minutes away, and in a “hip and trendy” setting any fashionable yuppie would feel at home in. Clean modern lines, a high and open ceiling, a Ralph Lauren-esqe color palate, tiny hanging spot-lights, a young and attractive staff dressed in black — a typical set up of so many other “cool” haunts throughout the Bay Area. So, if not the value and ambiance, it’s the quality of the food and the quality of its preparation that Soi Four must rely on to answer the question: “Why am I here?” The range of choices, along with enticing descriptions on Soi Four’s menu, gave promise to getting an answer to that question.\u003c/p>\n\u003cp>Soi Four’s fresh roll appetizer of blue crab meat, wilted bean sprouts, tofu, Asian sausage, and watercress (paupia sod) for $7.95 was attractively presented with slices of roll garnished with tufts of watercress floating on a pool of anise-spiked plum sauce. However, missing was not only the bite and crunch of “fresh,” typical of Thai fresh rolls, but also any readily visible signs of blue crab meat. Only after uncoiling a couple of segments and picking through the ingredients expressly in search of crab was I able to find any whisper of crab. So, the question of “Why am I here?” remained.\u003c/p>\n\u003cp>Tua Pad Pik, Soi Four’s stir-fried Blue Lake green beans with overly salty shitake mushroom slices seemed a bit steep at $8.50. Another entrée consisting of only eight medium-sized shrimp, six chunks of deep-fried eggplant, ground nuts, and fried basil sautéed with a generous heap of slivered onions also seemed steep at $11.50. Though flavorful, unlike more classic Thai dishes that tend to leverage the purer tastes and textures of spices and ingredients (which is a large part of the appeal of Thai food), both of these dishes involved more gelatinous, smooth, cornstarch-thickened sauces more akin to Chinese than Thai cuisine. Perhaps that’s the “fusion” attempt. But, after three dishes, the question of “Why am I here?” still remained.\u003c/p>\n\u003cp>There were high hopes for Soi Four’s Garlic Rice. Unfortunately, it had neither any traces of garlic or garlic flavor. So the question of “Why am I here?” was left unanswered.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But Soi Four isn’t “bad,” per se. Flavors are good enough…and for those who are merely seeking a hip atmosphere, decent service, a range of offerings, and generally good flavors, Soi Four is perfect fit. But those who really want to experience greatness in a complete Asian/Thai dining experience of better authenticity, quality, and value should head mere minutes away to Berkeley or Oakland Chinatown where the question “Why am I here?” just doesn’t need to exist.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Soi Four Bangkok Eatery: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=58\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=63\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\" 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/soifour4.jpg\" alt=\"Soi Four Bangkok Eatery\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/soifour5.jpg\" alt=\"Soi Four Bangkok Eatery\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/soifour6.jpg\" alt=\"Soi Four Bangkok Eatery\" hspace=\"3\">\u003cbr>\nGai Satay and Makuer Yang (chicken and eggplant skewers); Asparagus with Bamboo Shoots; Pla Rad Kang (charbroiled Atlantic salmon and winter melon in red curry)\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/joseph.jpg\" alt=\"Joseph\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Joseph\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect/Developer/Stay-at-Home Dad\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Soi Four\u003cbr>\n\u003cstrong>Reviewed Soi Four Bangkok Eatery:\u003c/strong> Thursday, October 20, 2005\u003c/p>\n\u003cp> Soi Four Bangkok Eatery in Oakland takes Thai food way beyond the ordinary. There are many unique dishes with sophisticated flavors that you won’t find at most Thai eateries. The name Soi Four comes from the name of a busy street in Bangkok and this restaurant can certainly be busy.\u003c/p>\n\u003cp>The interior design is modern and feels spacious, even though the room is small. You would never guess that this is a Thai restaurant by its looks. Large panels of structural glass span the space between the concrete floor and the ceiling, separating the white linen-topped tables from the College Avenue sidewalk. A sleek, rectilinear, concrete topped bar sits at the back of the room, and a floating mezzanine provides space for intimate parties and diners that prefer to eat above the buzz. Olive green painted stucco and dark cherry stained wood panels cover the walls, and the ceiling is punctured with small skylights. Bare incandescent bulbs suspended from white wire illuminate the void.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While perusing the extensive menu, you might sip some exotic cocktails like Sublime, South Sea Pearl Saketini, or Full Moon, made with tropical fruit juices, sake, fruit-infused vodka, and lychee purée.\u003c/p>\n\u003cp>The meal usually starts with an assortment of small plates. I had a new dish called kieow poo ($7.00), which are Thai wontons with crab and spinach. The wontons were delicate, succulent, and fresh. The broth was light and flavorful and pieces of fresh crabmeat alighted on top of wilted spinach leaves. My son drank the juice off the plate. We also had skewers of eggplant, and chicken satay. The meat was tender and barbequed to perfection, and the dipping sauce warm and exquisite.\u003c/p>\n\u003cp>Next, we encounter the soup and salads. You could sample the soup of the day or perhaps you will try the charcoal-seared tiger prawn salad with fresh chili-lime dressing (goong pla, $8.00). I usually have somtum, which is the green papaya and cherry tomato salad in a sweet garlic lime dressing ($7.00). This salad explodes with exotic flavors.\u003c/p>\n\u003cp>Rice plates and noodles follow, and not far behind is the meat and poultry section. We had the short ribs slow that were simmered in a basil and kaffir panang sauce (panang nuer, $12.00). The meat is tender and the flavor rich.\u003c/p>\n\u003cp>Vegetables, “others,” and seafood round out the menu. The charbroiled Atlantic salmon and winter melon simmered in red curry (pla rad kang, $12.50) usually knocks me off my seat. The fish is plentiful and melts in your mouth. Other possibilities are Charbroiled large river prawns topped with kaffir choo chee sauce (goong choo chee, $14.00), or steamed mussels in an aromatic, herb-infused broth served with hot seafood-lime dipping sauce (hoi op mordin, $9.75). Everything is beyond expectation.\u003c/p>\n\u003cp>After a meal of spicy, sweet, sour, and tangy tastes, you will be longing for some cool and refreshing desserts. Two of my favorites are Top Tim Ruby ($4.50), and Kloeytod ($5.50). Top Tim Ruby is a blend of tapioca-covered water chestnuts, jackfruit, toddy palm, and ice floating in coconut milk. Kloeytod is just sublime. This dish of fried bananas and coconut ice cream is simply heaven.\u003c/p>\n\u003cp>Sometimes, but rarely, I’m a disappointed in a dish. Not because it is bad, but because it tastes ordinary like a dish you might find in other Bay Area Thai restaurants.\u003c/p>\n\u003cp>Soi Four can get busy, so make reservations during the weekend or come when the restaurant first opens during the week. The service is quick, even when crowded. This is a neighborhood restaurant that you and your friends can frequent regularly. If you pass on the cocktails, the tab will be very reasonable considering the quality of the food and the experience. If you think all Thai food tastes the same and think all Thai restaurants look the same, come try Soi Four in Oakland. You won’t be disappointed.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mel.jpg\" alt=\"Mel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mario’s Bohemian Cigar Store Cafe\u003cbr>\n\u003cstrong>Reviewed Soi Four Bangkok Eatery:\u003c/strong> Monday, October 31, 2005\u003c/p>\n\u003cp> At first we had a hard time finding Soi Four, because our Mapquest directions told us to take an exit that didn’t exist. But, luckily my husband knows the area and got us there fairly quickly. I am so glad he did. First of all, I had never been to this area even though we live in the East Bay. What a charming location! College Street was a great little offshoot with perfect window shopping. Cool clothing stores, art, and many restaurants to choose from.\u003c/p>\n\u003cp>When we got to Soi Four, I immediately loved the semi-modern feel to it. The hostess was great. Because it was Halloween they had a basket of candies out, which made me relax about having my kids there. (Yeah…not my ultimate choice to bring the little buggers, but couldn’t get a sitter on Halloween. Go figure!) Right when we sat down, our waitress came over with menus and the specialty drink menu. I decided on a Ginger Drop, which is a vodka drink infused with ginger. It wasn’t quite as sweet as I thought it would be and had a strong alcohol taste. But, I would imagine that would be a great thing for someone who likes a good, strong drink. Then we ordered several plates as described above. Looking around the place, I felt at ease. The lighting was dim and created a really cool vibe. Just made you want to hang out. Our food arrived immedately and the egg rolls were amazing! They were lightly fried, and the accompanying sauce was perfect. Again, as soon as our plates were empty they took them away, brought us fresh plates for our next selections, and then brought out the rest of our order. Everything was delicious. I am serious! I was trying to find something bad about the food so I could go toe-to-toe with whoever had picked this place, but I couldn’t! (So, I guess we’ll just have to arm wrestle instead, haha!)\u003c/p>\n\u003cp>The plates we chose offered a variety of flavor, from fresh ginger to spicy garlic. We had snap peas, asparagus, eggplant, and bamboo shoots. Then for dessert, we ordered the fried bananas and coconut ice cream. I am definitely a chocolate gal but wanted to try something a little more representative to this place. Jesus, Joseph, and Mary…this was an unbelievable sensation! The cold coconut ice cream with the warm, cakey bananas…to die for!!! So, I think you get that the food was amazing.\u003c/p>\n\u003cp>Still, the thing that sticks out for me the most was the incredible wait staff. I’ve worked in a lot of restaurants and this staff was probably the friendliest and most accommodating I have ever encountered. I truly mean that. They were beyond efficient and so polite and kind. When I said thank you they’d say thank you. When I complimented them on how amazing everything was they seemed genuinely appreciative. Even if they food weren’t as incredible as it was, the staff’s tableside manner would make up for it. I actually called three friends on the way home and told them they HAD to go there. I would say this was the best dining experience I’ve had in a long time, which pains me because we know how I love Mario’s! OK, apples and oranges, right?\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jewel.jpg\" alt=\"Jewel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jewel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Jeanty at Jack’s\u003cbr>\n\u003cstrong>Reviewed Soi Four Bangkok Eatery:\u003c/strong> Saturday, October 29, 2005\u003c/p>\n\u003cp>A large part of the pleasure of a great Asian dining experience is that you typically don’t have to pay much to get a really great meal. And, while the décor of most Asian restaurants typically ranges from plain — where a few travel posters stuck on a wall is sufficient — to plain-plus — complete with dusty, plastic, tabletop flowers, garish colors, and an exotic religious altar or two — the lack of attention on décor seems appropriate, maybe even necessary, for a complete Asian dining experience.\u003c/p>\n\u003cp>Soi Four turns a nose at both, offering a range of Thai classics as well as Thai classics “with a twist” for about 25% more than what you’d pay at other Asian places minutes away, and in a “hip and trendy” setting any fashionable yuppie would feel at home in. Clean modern lines, a high and open ceiling, a Ralph Lauren-esqe color palate, tiny hanging spot-lights, a young and attractive staff dressed in black — a typical set up of so many other “cool” haunts throughout the Bay Area. So, if not the value and ambiance, it’s the quality of the food and the quality of its preparation that Soi Four must rely on to answer the question: “Why am I here?” The range of choices, along with enticing descriptions on Soi Four’s menu, gave promise to getting an answer to that question.\u003c/p>\n\u003cp>Soi Four’s fresh roll appetizer of blue crab meat, wilted bean sprouts, tofu, Asian sausage, and watercress (paupia sod) for $7.95 was attractively presented with slices of roll garnished with tufts of watercress floating on a pool of anise-spiked plum sauce. However, missing was not only the bite and crunch of “fresh,” typical of Thai fresh rolls, but also any readily visible signs of blue crab meat. Only after uncoiling a couple of segments and picking through the ingredients expressly in search of crab was I able to find any whisper of crab. So, the question of “Why am I here?” remained.\u003c/p>\n\u003cp>Tua Pad Pik, Soi Four’s stir-fried Blue Lake green beans with overly salty shitake mushroom slices seemed a bit steep at $8.50. Another entrée consisting of only eight medium-sized shrimp, six chunks of deep-fried eggplant, ground nuts, and fried basil sautéed with a generous heap of slivered onions also seemed steep at $11.50. Though flavorful, unlike more classic Thai dishes that tend to leverage the purer tastes and textures of spices and ingredients (which is a large part of the appeal of Thai food), both of these dishes involved more gelatinous, smooth, cornstarch-thickened sauces more akin to Chinese than Thai cuisine. Perhaps that’s the “fusion” attempt. But, after three dishes, the question of “Why am I here?” still remained.\u003c/p>\n\u003cp>There were high hopes for Soi Four’s Garlic Rice. Unfortunately, it had neither any traces of garlic or garlic flavor. So the question of “Why am I here?” was left unanswered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Soi Four isn’t “bad,” per se. Flavors are good enough…and for those who are merely seeking a hip atmosphere, decent service, a range of offerings, and generally good flavors, Soi Four is perfect fit. But those who really want to experience greatness in a complete Asian/Thai dining experience of better authenticity, quality, and value should head mere minutes away to Berkeley or Oakland Chinatown where the question “Why am I here?” just doesn’t need to exist.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Jeanty at Jack’s: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Jeanty at Jack’s: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=59\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=64\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/01/26/check-please-bay-area-episode-7-107/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\">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/jeantyjacks8.jpg\" alt=\"Jeanty at Jack's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeantyjacks10.jpg\" alt=\"Jeanty at Jack's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeantyjacks11.jpg\" alt=\"Jeanty at Jack's\" hspace=\"3\">\u003cbr>\nPetit Plat de Moules, Sole Meunière, Chocolate Mousse Brûlée\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/jewel.jpg\" alt=\"Jewel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jewel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Jeanty at Jack’s\u003cbr>\n\u003cstrong>Reviewed Jeanty at Jack’s:\u003c/strong> Saturday, October 22, 2005\u003c/p>\n\u003cp> Recently, scientists have proven that chickens dream. And, as they stroll about on well-tended farms in the warm sun, they dream about lounging for hours in sumptuous hot tubs of deep red wine. They dream about one day taking center stage on the menu of a dining establishment that is steeped with charm and has a history of fine eating. There, they will be treated with the utmost respect by artists of the kitchen who take pride and care in how well individual ingredients can come together into a harmonious symphony of flavors while still being able to showcase each individually. They dream about being able to contribute to the sheer bliss of an appreciative diner. In my head, where fact and fiction are often blurred, this is the picture painted as I savor the Coq au Vin at Jeanty at Jack’s.\u003c/p>\n\u003cp>But it’s fact and not fiction that Jeanty at Jack’s offers authentic, uncomplicated, superbly-prepared French bistro food. Mushrooms, pearl onions, potatoes, and chicken in a rich reduction of red wine — you can see each of them, you can taste each of them, and it’s soooooo good. And it’s a fact that the setting of Jeanty at Jack’s (in the 1864 building formerly graced by Jack’s) with its antique sculptured food-themed wall and ceiling reliefs, brasserie décor, period music, and attentive service is just as authentic, uncomplicated, and superb as the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Facts about Jeanty’s Tomato Bisque en Croute: If I didn’t care about people questioning my sanity, or me being potentially forever banned from Jeanty at Jack’s, I would’ve jumped up on our table with my spoon held high and yelled, “THIS TOMATO BISQUE IS F—ING INCREDIBLE!” for all the world to hear. A steaming bowl of tomato soup is often associated with winter when there’s nothing like it to warm the chilled core. But this tomato soup is reminiscent of the treasures of summer when the flavor of sun-ripened tomatoes are at their most robust peak. Topped with a perfectly golden and flakey puff-pastry crust, you’ve got a soup that is most truly “mmmm-mmmm-good.”\u003c/p>\n\u003cp>Those who believe the fiction of pork as just the “other white meat” probably haven’t had Jeanty’s Cote de Porc — a generous pork chop simply seasoned, seared to juicy perfection, and deliciously married with sweet caramelized onions and a side of sautéed spinach. Even sides of haricots vert and sautéed spinach are done in a way that no ingredient overshadows the other; where butter and garlic serve only to highlight the fresh taste of each vegetable.\u003c/p>\n\u003cp>And then there’s the “chef’s favorite,” the Petite Sale. While this should’ve been mentioned first since it was more of a starter, the fact is, I just had to save the best for last. One taste of this rich ragout of tender lentils laced with a contrasting yet complementing taste and texture of cured pork belly and topped with a generous slice of perfectly cooked foie gras, and it became not only the chef’s favorite but also mine. This unique dish is really something special.\u003c/p>\n\u003cp>Entwined in the ongoing battle between fact versus fiction in the \u003ci>Twilight Zone\u003c/i> of my head where chickens dream about diners like m, I dream of my next visit to Jeanty at Jack’s.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mel.jpg\" alt=\"Mel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mario’s Bohemian Cigar Store Cafe\u003cbr>\n\u003cstrong>Reviewed Jeanty at Jack’s:\u003c/strong> Tuesday, November 1, 2005\u003c/p>\n\u003cp> Ooh — I couldn’t wait to review this restaurant! I was actually excited to go because as I said, I don’t usually get this kind of a treat. I took a girlfriend, and my husband watched our combined five kids under the age of seven. So you can see that this night was unique! The first thing that was a challenge was parking, and we ended up just paying at a garage. That was fine because that’s the way the city works, but it does add to the cost. When we entered, we were impressed. There were velvet curtains to walk through, and we immediately saw small tables with candles and people drinking wine, etc. Very cozy. The hostess then took us in an elevator up to the top floor. Loved the elevator ride! But when we got there, we were the only ones on that level, even though there was clearly seating on levels one and two available. Not sure why we were sitting up there, and it felt very awkward. As stated above, they were getting ready for a few big parties and literally spent all of our meal up to dessert rearranging furniture, moving tables in and out, setting the place settings. Really odd and uncomfortable.\u003c/p>\n\u003cp>The waiter was an older gentleman and very nice but absolutely fit my stereotype of the hoity-toity restaurant waiter. I wanted him to cut loose a bit and crack a big smile, but all of my charm went nowhere! HAHA! My friend and I did share our meals and he brought us extra plates for that purpose. Again, he was very good and kind, and I’m sure that’s just the reserve needed to work at a restaurant such as this. The food was delicious, save for the dumplings, which were fair, but again very pricey for the amount served. The desserts were very good, and I would definitely recommend the chocolate mousse brûlée.\u003c/p>\n\u003cp>By the end of our meal, the large party had arrived and several smaller tables were seated around us. At that point it actually felt like a restaurant rather than a banquet hall that we were intruding upon. As we walked down the two flights of stairs, each level looked much better than the level where we had been seated. The second level overlooked the first and that was really a pleasant feeling. So, I was fairly disappointed with the overall experience because this was a big deal for us and I had high expectations based on the prices. I would not recommend this to my friends because the atmosphere took so much away from the experience and if you’re going to spend $158 on two people, you want to feel like it was worth it.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/joseph.jpg\" alt=\"Joseph\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Joseph\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect/Developer/Stay-at-Home Dad\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Soi Four\u003cbr>\n\u003cstrong>Reviewed Jeanty at Jack’s:\u003c/strong> Sunday, October 24, 2005\u003c/p>\n\u003cp>As soon as you approach Jeanty at Jack’s you are transported to Paris. The restaurant looks like a Parisian Maison Bourgeoise converted into a French Brasserie. Jeanty at Jack’s is so authentic, that even the bartender and maitre d’ are a bit snooty. The restaurant occupies all four levels of the original Jack’s built in 1864. The first level off the street has high ceilings and contains the main kitchen, bar, reception, and some small tables. Black and white tiles cover the floor, lace curtains hang in the window, and the walls are lined with rich mahogany, mirrors, and sculptural plaster relief. A carpeted switchback stair with a brass handrail and wire metal balustrade winds its way up through three levels of intimate dining areas and rooms and ends up in a brilliant glass-roofed atrium with a view straight up the facades of towering skyscrapers. The dining areas, both intimate and private with hand painted doors and papered walls, provide pleasant quiet places to dine. The rooms are nicely lit from a mixture of hanging antique fixtures and modern recessed lighting.\u003c/p>\n\u003cp>The menu is traditional French bistro. Californian fusion cuisine is nowhere in sight. We had Escargots ($10.50), Beet and Mâche Salad ($8.50), and Petit Plat De Moules ($10.00). The escargots with garlic-pastis butter were tender and delicious, and the beet salad with a citrus vinaigrette and feta cheese was also very good. The mussels steamed in Pinot Noir were tender, but unfortunately the broth was too salty. We didn’t try any of the charcuteries or pâtés.\u003c/p>\n\u003cp>For the main course, we sampled the Sole Meunière ($17.50), Kobe Beef Short Ribs ($24.50), Steak Frites ($28.00) and Cassoulet ($23.50). The short ribs were tender, but also too salty and the steak was a bit tough, and the frites, beautifully presented in a white paper cone supported by a spiral of wire, were crispy, but salty also. Finally the cassoulet, which comes in a casserole dish topped with herbed breadcrumbs, was so hot that everyone at our table was finished before I could start my meal. This dish was also a bit too salty. The duck was tender but no longer flavorful, and the sausage had a good flavor, but it was hard to bite into without burning my mouth.\u003c/p>\n\u003cp>The deserts were fantastic. I had the Apple Galette ($8.50) with rum raisin ice cream. The tart was warm and crispy and the large scoop of ice cream complemented it perfectly. The Chocolate Mousse Brûlée ($9.00) was heavenly. The caramelized sugar on top was light and crispy, and the chocolate mousse, covering the custard, was satisfying for chocolate lovers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If it weren’t for the salty dishes, this first time experience would have been wonderful. Perhaps the chef had a heavy hand with the salt this night. The atmosphere is very nice and the service is great.\u003cbr>\nFinally, I remember when French restaurants were one of the only places you could get gourmet food in the Bay Area. Then came Chez Panisse and Californian’s got crazy about food. Now I prefer menus inspired by French cuisine but tweaked with flavors and preparations from other countries. I guess I’m a little bored with classic French bistro cooking. I don’t think I would return to this restaurant. If you are looking for the traditional French fare, however, you should give Jeanty at Jack’s a try and hope the food isn’t too salty.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n615 Sacramento Street (at Montgomery Street)\r\nSan Francisco, CA 94111\r\n\u003cstrong>Phone:\u003c/strong> 415-693-0941\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.jeantyatjacks.com\">www.jeantyatjacks.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"description": "Location:\r\n615 Sacramento Street (at Montgomery Street)\r\nSan Francisco, CA 94111\r\nPhone: 415-693-0941\r\nWebsite: www.jeantyatjacks.com\r\nType of Cuisine: French Bistro\r\nReviewed: Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Jeanty at Jack’s: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=59\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=64\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/01/26/check-please-bay-area-episode-7-107/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\">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/jeantyjacks8.jpg\" alt=\"Jeanty at Jack's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeantyjacks10.jpg\" alt=\"Jeanty at Jack's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeantyjacks11.jpg\" alt=\"Jeanty at Jack's\" hspace=\"3\">\u003cbr>\nPetit Plat de Moules, Sole Meunière, Chocolate Mousse Brûlée\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/jewel.jpg\" alt=\"Jewel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jewel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Jeanty at Jack’s\u003cbr>\n\u003cstrong>Reviewed Jeanty at Jack’s:\u003c/strong> Saturday, October 22, 2005\u003c/p>\n\u003cp> Recently, scientists have proven that chickens dream. And, as they stroll about on well-tended farms in the warm sun, they dream about lounging for hours in sumptuous hot tubs of deep red wine. They dream about one day taking center stage on the menu of a dining establishment that is steeped with charm and has a history of fine eating. There, they will be treated with the utmost respect by artists of the kitchen who take pride and care in how well individual ingredients can come together into a harmonious symphony of flavors while still being able to showcase each individually. They dream about being able to contribute to the sheer bliss of an appreciative diner. In my head, where fact and fiction are often blurred, this is the picture painted as I savor the Coq au Vin at Jeanty at Jack’s.\u003c/p>\n\u003cp>But it’s fact and not fiction that Jeanty at Jack’s offers authentic, uncomplicated, superbly-prepared French bistro food. Mushrooms, pearl onions, potatoes, and chicken in a rich reduction of red wine — you can see each of them, you can taste each of them, and it’s soooooo good. And it’s a fact that the setting of Jeanty at Jack’s (in the 1864 building formerly graced by Jack’s) with its antique sculptured food-themed wall and ceiling reliefs, brasserie décor, period music, and attentive service is just as authentic, uncomplicated, and superb as the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facts about Jeanty’s Tomato Bisque en Croute: If I didn’t care about people questioning my sanity, or me being potentially forever banned from Jeanty at Jack’s, I would’ve jumped up on our table with my spoon held high and yelled, “THIS TOMATO BISQUE IS F—ING INCREDIBLE!” for all the world to hear. A steaming bowl of tomato soup is often associated with winter when there’s nothing like it to warm the chilled core. But this tomato soup is reminiscent of the treasures of summer when the flavor of sun-ripened tomatoes are at their most robust peak. Topped with a perfectly golden and flakey puff-pastry crust, you’ve got a soup that is most truly “mmmm-mmmm-good.”\u003c/p>\n\u003cp>Those who believe the fiction of pork as just the “other white meat” probably haven’t had Jeanty’s Cote de Porc — a generous pork chop simply seasoned, seared to juicy perfection, and deliciously married with sweet caramelized onions and a side of sautéed spinach. Even sides of haricots vert and sautéed spinach are done in a way that no ingredient overshadows the other; where butter and garlic serve only to highlight the fresh taste of each vegetable.\u003c/p>\n\u003cp>And then there’s the “chef’s favorite,” the Petite Sale. While this should’ve been mentioned first since it was more of a starter, the fact is, I just had to save the best for last. One taste of this rich ragout of tender lentils laced with a contrasting yet complementing taste and texture of cured pork belly and topped with a generous slice of perfectly cooked foie gras, and it became not only the chef’s favorite but also mine. This unique dish is really something special.\u003c/p>\n\u003cp>Entwined in the ongoing battle between fact versus fiction in the \u003ci>Twilight Zone\u003c/i> of my head where chickens dream about diners like m, I dream of my next visit to Jeanty at Jack’s.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mel.jpg\" alt=\"Mel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mario’s Bohemian Cigar Store Cafe\u003cbr>\n\u003cstrong>Reviewed Jeanty at Jack’s:\u003c/strong> Tuesday, November 1, 2005\u003c/p>\n\u003cp> Ooh — I couldn’t wait to review this restaurant! I was actually excited to go because as I said, I don’t usually get this kind of a treat. I took a girlfriend, and my husband watched our combined five kids under the age of seven. So you can see that this night was unique! The first thing that was a challenge was parking, and we ended up just paying at a garage. That was fine because that’s the way the city works, but it does add to the cost. When we entered, we were impressed. There were velvet curtains to walk through, and we immediately saw small tables with candles and people drinking wine, etc. Very cozy. The hostess then took us in an elevator up to the top floor. Loved the elevator ride! But when we got there, we were the only ones on that level, even though there was clearly seating on levels one and two available. Not sure why we were sitting up there, and it felt very awkward. As stated above, they were getting ready for a few big parties and literally spent all of our meal up to dessert rearranging furniture, moving tables in and out, setting the place settings. Really odd and uncomfortable.\u003c/p>\n\u003cp>The waiter was an older gentleman and very nice but absolutely fit my stereotype of the hoity-toity restaurant waiter. I wanted him to cut loose a bit and crack a big smile, but all of my charm went nowhere! HAHA! My friend and I did share our meals and he brought us extra plates for that purpose. Again, he was very good and kind, and I’m sure that’s just the reserve needed to work at a restaurant such as this. The food was delicious, save for the dumplings, which were fair, but again very pricey for the amount served. The desserts were very good, and I would definitely recommend the chocolate mousse brûlée.\u003c/p>\n\u003cp>By the end of our meal, the large party had arrived and several smaller tables were seated around us. At that point it actually felt like a restaurant rather than a banquet hall that we were intruding upon. As we walked down the two flights of stairs, each level looked much better than the level where we had been seated. The second level overlooked the first and that was really a pleasant feeling. So, I was fairly disappointed with the overall experience because this was a big deal for us and I had high expectations based on the prices. I would not recommend this to my friends because the atmosphere took so much away from the experience and if you’re going to spend $158 on two people, you want to feel like it was worth it.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/joseph.jpg\" alt=\"Joseph\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Joseph\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect/Developer/Stay-at-Home Dad\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Soi Four\u003cbr>\n\u003cstrong>Reviewed Jeanty at Jack’s:\u003c/strong> Sunday, October 24, 2005\u003c/p>\n\u003cp>As soon as you approach Jeanty at Jack’s you are transported to Paris. The restaurant looks like a Parisian Maison Bourgeoise converted into a French Brasserie. Jeanty at Jack’s is so authentic, that even the bartender and maitre d’ are a bit snooty. The restaurant occupies all four levels of the original Jack’s built in 1864. The first level off the street has high ceilings and contains the main kitchen, bar, reception, and some small tables. Black and white tiles cover the floor, lace curtains hang in the window, and the walls are lined with rich mahogany, mirrors, and sculptural plaster relief. A carpeted switchback stair with a brass handrail and wire metal balustrade winds its way up through three levels of intimate dining areas and rooms and ends up in a brilliant glass-roofed atrium with a view straight up the facades of towering skyscrapers. The dining areas, both intimate and private with hand painted doors and papered walls, provide pleasant quiet places to dine. The rooms are nicely lit from a mixture of hanging antique fixtures and modern recessed lighting.\u003c/p>\n\u003cp>The menu is traditional French bistro. Californian fusion cuisine is nowhere in sight. We had Escargots ($10.50), Beet and Mâche Salad ($8.50), and Petit Plat De Moules ($10.00). The escargots with garlic-pastis butter were tender and delicious, and the beet salad with a citrus vinaigrette and feta cheese was also very good. The mussels steamed in Pinot Noir were tender, but unfortunately the broth was too salty. We didn’t try any of the charcuteries or pâtés.\u003c/p>\n\u003cp>For the main course, we sampled the Sole Meunière ($17.50), Kobe Beef Short Ribs ($24.50), Steak Frites ($28.00) and Cassoulet ($23.50). The short ribs were tender, but also too salty and the steak was a bit tough, and the frites, beautifully presented in a white paper cone supported by a spiral of wire, were crispy, but salty also. Finally the cassoulet, which comes in a casserole dish topped with herbed breadcrumbs, was so hot that everyone at our table was finished before I could start my meal. This dish was also a bit too salty. The duck was tender but no longer flavorful, and the sausage had a good flavor, but it was hard to bite into without burning my mouth.\u003c/p>\n\u003cp>The deserts were fantastic. I had the Apple Galette ($8.50) with rum raisin ice cream. The tart was warm and crispy and the large scoop of ice cream complemented it perfectly. The Chocolate Mousse Brûlée ($9.00) was heavenly. The caramelized sugar on top was light and crispy, and the chocolate mousse, covering the custard, was satisfying for chocolate lovers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If it weren’t for the salty dishes, this first time experience would have been wonderful. Perhaps the chef had a heavy hand with the salt this night. The atmosphere is very nice and the service is great.\u003cbr>\nFinally, I remember when French restaurants were one of the only places you could get gourmet food in the Bay Area. Then came Chez Panisse and Californian’s got crazy about food. Now I prefer menus inspired by French cuisine but tweaked with flavors and preparations from other countries. I guess I’m a little bored with classic French bistro cooking. I don’t think I would return to this restaurant. If you are looking for the traditional French fare, however, you should give Jeanty at Jack’s a try and hope the food isn’t too salty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Piperade: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=49\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=54\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" target=\"new\" rel=\"noopener\">view 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/piperade11.jpg\" alt=\"Piperade\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/piperade10.jpg\" alt=\"Piperade\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/piperade9.jpg\" alt=\"Piperade\" hspace=\"3\">\u003cbr>\nSeared ono with braised white beans, clams, corn and chorizo; The Piperade, a tomato-based stew with slices of Serrano ham and poached egg; Chocolate cake “amatxi”\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/andrew1.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Piperade:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>When I told friends that I would be reviewing Piperade for \u003cb>Check, Please!\u003c/b>, the unanimous response I got was, “I love that place. I want to go.” I made reservations and turned it into a thank you dinner for a friend. I love taking new people to Piperade. You feel the personality and genuineness of chef/owner Gerald Hirigoyen in every touch. The room always makes people smile. Our expectations were high because we have had several wonderful experiences in the past. I am happy to report all expectations were met and exceeded!\u003c/p>\n\u003cp>The room seemed extra busy for a Tuesday. We liked this because it always feels great to walk into a crowded place. The lighting in Piperade also makes everyone look really attractive. So feeling extra sexy, we posed for a few minutes and felt proud to have a table at one of the city’s hot spots. We were greeted promptly and brought to a great corner table with a full view of the room. We loved this! Our server approached, a handsome guy with an accent and asked about wine and described the specials and the specialties of the house. We ordered our dinner and a bottle of wine from the Basque region and off he went. He was really busy but kept things moving smoothly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is split into small and large plates, and sharing is encouraged. The wine list is terrific. It is really well balanced and pays tribute to California, France, and the Basque region of Spain. There is a big selection of wines by the glass. The list is organized with fun titles and is very user-friendly. Five minutes went by, no wine. First courses arrived. The server realized what was happening and the wine arrived shortly after. “Dip the bread into the sauce, that’s the best part,” one of my guests exclaimed as we dug into the whole prawns with garlic, parsley, and lemon. This dish was plentiful with plump whole prawns still in their shells. The toy box cherry tomato tartlet was my favorite. The crust was buttery and crisp, complemented by a sweet and sour combination from the tomatoes and balsamic glaze. Popping a second bite into his mouth, one of my guests whispered, “Now this is divine.” The seared scallops with piments d’Anglets and bacon was also tasty. The scallops were cooked really well. We all wished the sauce had a little more spice but we still emptied the dish.\u003c/p>\n\u003cp>By now, the room was relaxing and the server checked back in with us regularly. When the entrées arrived, he gave us a short introduction to each. The absolute winner was the marinated lamb chops with Manchego potato gratin. The lamb was cooked beautifully, and if there was room we would have been doing a happy dance with each bite of the gratin. Comfort came with the seared ono with white beans, clams, corn, and chorizo — another great dish for dipping. We also enjoyed the roasted pork tenderloin confit with braised cabbage and figs. At first it tasted a bit dry, but once we added the cabbage and figs to each bite, the flavors came to life.\u003c/p>\n\u003cp>If I had to choose a dessert-of-the-year award right now it would go to the cornmeal cake with green applesauce and raisins. You read it here, folks: go to Piperade for this dessert. We also ordered a luscious apple tart with vanilla ice cream. As we scraped the plates for the last morsels of these treats, we looked around the room and at each other. Smiles were in place, and I knew that I would be back many times in the future, because a visit to Piperade will always be one of my favorite San Francisco journeys.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Piperade:\u003c/strong> Friday, October 28, 2005\u003c/p>\n\u003cp>Although I have been a fan of Chef Gerald Hirogoyen since his days at Fringale many years ago, I was skeptical of Piperade since I had been less enthralled with Pastis, a joint venture that had previously occupied the space that became Piperade approximately three years ago. But after trying Chef Hirogoyen’s second Basquaise venture, the more casual Bocadillos in the financial district, my interest was piqued, and what I found is that the transformation of the restaurant from Pastis to Piperade was quite a bit more than a change in décor and tweaking of the menu. Piperade is one of those interesting places that continues to evolve and transform itself as the Chef incorporates new and old influences into his cuisine. The food at Piperade is just as enjoyable and solidly comforting as the upscale French bistro cuisine I had first fallen in love with at Fringale. Piperade’s wine list rivals that of any of the numerous wine bars that have recently started popping up all over the City.\u003c/p>\n\u003cp>Most of the small plates, which come in slightly larger portions than standard appetizers at other restaurants, range from $8 to $12, except for the artisan foie gras with Monterey squid, which is $18 (and worth every penny). The big plates range from $16 to $20, except for the lamb chop and the steak frites, which cost a bit more. In addition to a full bar, Piperade has an extensive wine list, in varying price ranges, all of which are very reasonably priced for the offering (e.g., many bottles in the sub-$40 range; a 1989 Chateau Lynch Bages for $180). Although there are not very many half-bottle choices, the wine list has a long and varied selection of wines by the glass (including dessert wines), both from the New World and the Old World. Not to be missed are the wine selections offered under “Unusual Suspects.”\u003c/p>\n\u003cp>Among the small plates, the artisan foie gras dish alone makes me want to go back to Piperade every day of the week. The foie gras is perfectly seared and seasoned, and the fresh Monterey squid is an unusual but perfect compliment, with the grapes and verjus adding just the right piquant accent. Mopping up the leftover sauce with pieces of country bread from the basket that is brought to the table immediately upon being seated is a must. That rich brown sauce goes even better with the flavorful crusty bread than the pepper-infused extra-virgin olive oil that is served with the bread basket.\u003c/p>\n\u003cp>The seared tuna on a bed of sweet caramelized onion shreds with tiny warm potatoes and Espelette peppers ($10) was also excellent. Even though I have started to experience a bit of restaurant fatigue when faced with an ahi tuna appetizer, this one had enough flavor and interesting elements — particularly the mildly pungent pickled Espelette peppers — that I thoroughly enjoyed this incarnation. The soups are also quite good, but very filling, especially since the portion size is comfortingly abundant. Since I personally like to load up on appetizers and small plates, the soup, while very good, makes it a bit tougher to try more dishes from the menu. The soup of the day ($7) was a parsnip purée with crème fraîche, garnished with a sprinkling of pimente de la vera (looks and tastes like paprika with a kick) and a bit of chopped flat-leaf parsley. On a previous visit, I tried the garlic soup, which is very mild and has a nice creamy flavor, with the crispy bacon pieces, croutons, and egg adding quite a bit of additional texture and flavor. I was less crazy about the rock shrimp garnish to the soup, but that probably has more to do with my general dislike of small shrimp varieties than about the dish itself. The only small plate I was not thrilled with was the bacalao fritters, which I found to be too fishy in smell and taste, which the aïoli did little to mask. The exterior of the fritters were also somewhat soggy. On our last visit, this dish was no longer on the menu.\u003c/p>\n\u003cp>Among the main dishes, I still favor the bistro classic, steak frites. Piperade’s version is a New York steak, cooked perfectly (although the caramelized shallots on top were a bit overwhelming), with the fries consisting of a combination of portobello mushroom and fingerling potato sticks ($25). With a glass of Priorat (2001 Clos de l’Obac), this dish hit the spot. The Piperade, a thick tomato-based stew with slices of Serrano ham and poached egg ($16) is also quite satisfying. When the yolk of the poached egg breaks into the stew and glazes over the slices of Serrano ham, it is reminiscent of the richness and opulence of eggs benedict in hearty stew form for dinner. The last of the large plates I tried, braised veal cheeks in red wine with salsify and sunchokes ($20), was not as interesting. The spicing is a bit overwhelming, and the flavors mushed together without much distinction. Although the meat is very tender, as one might expect from the fact that it was veal and braised, it could have been any type of meat.\u003c/p>\n\u003cp>Among the desserts I had tried, the Gateau Basque was excellent. The mango purée accompanying the small round cake was the perfect combination of tart and sweet. The cake had a moist center but was otherwise satisfyingly crusty, like the top of a homemade muffin. The toasted chopped almonds on top, frosted with powdered sugar, added a nice crunch, and the whole combination went very well with a glass of 2001 Clos Uroulat, Jurancon.\u003c/p>\n\u003cp>In addition to the food, I was also quite impressed with the service at Piperade, which was attentive and well-timed. This is clearly an experienced crew.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam1.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Piperade:\u003c/strong> Thursday, November 3, 2005\u003c/p>\n\u003cp>Jackson Square may be one of the prettiest neighborhoods in San Francisco. Wedged between North Beach and Downtown, design stores inside old brick buildings surround the tree-lined streets. Almost hidden from view, Piperade glows through the mist, a beacon calling for you to come in from the cold, take off your jacket and sit down to dinner. Elegant white cloth-covered tables crowd around a beautiful harvest table in the center, feeling at home amongst the exposed-brick walls, long hearty bar, and wise wood floors. A heated patio outside yearns for those rare warm evenings.\u003c/p>\n\u003cp>Our group of four was seated immediately in a corner amidst financial-district partners taking their rank-and-file to a nice dinner. All of the food was outstanding! Some of the highlights were the terrine as an appetizer, which was just the perfect dish: thinly sliced ham and cheese stacked up high then fried to a crisp. As an entrée, I would highly recommend the monkfish, a perfect autumn dish. And for desert, the chocolate cake “amaxti” was a warm and wonderful finisher — so good, we had to order another.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Piperade truly has all the right ingredients when it comes to making an excellent restaurant. With excellent food served in beautiful surroundings, it’s a wonder why this place isn’t jam-packed every night. One of my friends claims with much hubris that it’s his favorite restaurant, bar none. I’m beginning to see his point.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1015 Battery Street (at Green Street)\r\nSan Francisco, CA 94111\r\n\u003cstrong>Phone:\u003c/strong> 415-391-2555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piperade.com\">www.piperade.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Basque\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Piperade: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=49\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=54\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" target=\"new\" rel=\"noopener\">view 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/piperade11.jpg\" alt=\"Piperade\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/piperade10.jpg\" alt=\"Piperade\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/piperade9.jpg\" alt=\"Piperade\" hspace=\"3\">\u003cbr>\nSeared ono with braised white beans, clams, corn and chorizo; The Piperade, a tomato-based stew with slices of Serrano ham and poached egg; Chocolate cake “amatxi”\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/andrew1.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Piperade:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>When I told friends that I would be reviewing Piperade for \u003cb>Check, Please!\u003c/b>, the unanimous response I got was, “I love that place. I want to go.” I made reservations and turned it into a thank you dinner for a friend. I love taking new people to Piperade. You feel the personality and genuineness of chef/owner Gerald Hirigoyen in every touch. The room always makes people smile. Our expectations were high because we have had several wonderful experiences in the past. I am happy to report all expectations were met and exceeded!\u003c/p>\n\u003cp>The room seemed extra busy for a Tuesday. We liked this because it always feels great to walk into a crowded place. The lighting in Piperade also makes everyone look really attractive. So feeling extra sexy, we posed for a few minutes and felt proud to have a table at one of the city’s hot spots. We were greeted promptly and brought to a great corner table with a full view of the room. We loved this! Our server approached, a handsome guy with an accent and asked about wine and described the specials and the specialties of the house. We ordered our dinner and a bottle of wine from the Basque region and off he went. He was really busy but kept things moving smoothly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is split into small and large plates, and sharing is encouraged. The wine list is terrific. It is really well balanced and pays tribute to California, France, and the Basque region of Spain. There is a big selection of wines by the glass. The list is organized with fun titles and is very user-friendly. Five minutes went by, no wine. First courses arrived. The server realized what was happening and the wine arrived shortly after. “Dip the bread into the sauce, that’s the best part,” one of my guests exclaimed as we dug into the whole prawns with garlic, parsley, and lemon. This dish was plentiful with plump whole prawns still in their shells. The toy box cherry tomato tartlet was my favorite. The crust was buttery and crisp, complemented by a sweet and sour combination from the tomatoes and balsamic glaze. Popping a second bite into his mouth, one of my guests whispered, “Now this is divine.” The seared scallops with piments d’Anglets and bacon was also tasty. The scallops were cooked really well. We all wished the sauce had a little more spice but we still emptied the dish.\u003c/p>\n\u003cp>By now, the room was relaxing and the server checked back in with us regularly. When the entrées arrived, he gave us a short introduction to each. The absolute winner was the marinated lamb chops with Manchego potato gratin. The lamb was cooked beautifully, and if there was room we would have been doing a happy dance with each bite of the gratin. Comfort came with the seared ono with white beans, clams, corn, and chorizo — another great dish for dipping. We also enjoyed the roasted pork tenderloin confit with braised cabbage and figs. At first it tasted a bit dry, but once we added the cabbage and figs to each bite, the flavors came to life.\u003c/p>\n\u003cp>If I had to choose a dessert-of-the-year award right now it would go to the cornmeal cake with green applesauce and raisins. You read it here, folks: go to Piperade for this dessert. We also ordered a luscious apple tart with vanilla ice cream. As we scraped the plates for the last morsels of these treats, we looked around the room and at each other. Smiles were in place, and I knew that I would be back many times in the future, because a visit to Piperade will always be one of my favorite San Francisco journeys.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Piperade:\u003c/strong> Friday, October 28, 2005\u003c/p>\n\u003cp>Although I have been a fan of Chef Gerald Hirogoyen since his days at Fringale many years ago, I was skeptical of Piperade since I had been less enthralled with Pastis, a joint venture that had previously occupied the space that became Piperade approximately three years ago. But after trying Chef Hirogoyen’s second Basquaise venture, the more casual Bocadillos in the financial district, my interest was piqued, and what I found is that the transformation of the restaurant from Pastis to Piperade was quite a bit more than a change in décor and tweaking of the menu. Piperade is one of those interesting places that continues to evolve and transform itself as the Chef incorporates new and old influences into his cuisine. The food at Piperade is just as enjoyable and solidly comforting as the upscale French bistro cuisine I had first fallen in love with at Fringale. Piperade’s wine list rivals that of any of the numerous wine bars that have recently started popping up all over the City.\u003c/p>\n\u003cp>Most of the small plates, which come in slightly larger portions than standard appetizers at other restaurants, range from $8 to $12, except for the artisan foie gras with Monterey squid, which is $18 (and worth every penny). The big plates range from $16 to $20, except for the lamb chop and the steak frites, which cost a bit more. In addition to a full bar, Piperade has an extensive wine list, in varying price ranges, all of which are very reasonably priced for the offering (e.g., many bottles in the sub-$40 range; a 1989 Chateau Lynch Bages for $180). Although there are not very many half-bottle choices, the wine list has a long and varied selection of wines by the glass (including dessert wines), both from the New World and the Old World. Not to be missed are the wine selections offered under “Unusual Suspects.”\u003c/p>\n\u003cp>Among the small plates, the artisan foie gras dish alone makes me want to go back to Piperade every day of the week. The foie gras is perfectly seared and seasoned, and the fresh Monterey squid is an unusual but perfect compliment, with the grapes and verjus adding just the right piquant accent. Mopping up the leftover sauce with pieces of country bread from the basket that is brought to the table immediately upon being seated is a must. That rich brown sauce goes even better with the flavorful crusty bread than the pepper-infused extra-virgin olive oil that is served with the bread basket.\u003c/p>\n\u003cp>The seared tuna on a bed of sweet caramelized onion shreds with tiny warm potatoes and Espelette peppers ($10) was also excellent. Even though I have started to experience a bit of restaurant fatigue when faced with an ahi tuna appetizer, this one had enough flavor and interesting elements — particularly the mildly pungent pickled Espelette peppers — that I thoroughly enjoyed this incarnation. The soups are also quite good, but very filling, especially since the portion size is comfortingly abundant. Since I personally like to load up on appetizers and small plates, the soup, while very good, makes it a bit tougher to try more dishes from the menu. The soup of the day ($7) was a parsnip purée with crème fraîche, garnished with a sprinkling of pimente de la vera (looks and tastes like paprika with a kick) and a bit of chopped flat-leaf parsley. On a previous visit, I tried the garlic soup, which is very mild and has a nice creamy flavor, with the crispy bacon pieces, croutons, and egg adding quite a bit of additional texture and flavor. I was less crazy about the rock shrimp garnish to the soup, but that probably has more to do with my general dislike of small shrimp varieties than about the dish itself. The only small plate I was not thrilled with was the bacalao fritters, which I found to be too fishy in smell and taste, which the aïoli did little to mask. The exterior of the fritters were also somewhat soggy. On our last visit, this dish was no longer on the menu.\u003c/p>\n\u003cp>Among the main dishes, I still favor the bistro classic, steak frites. Piperade’s version is a New York steak, cooked perfectly (although the caramelized shallots on top were a bit overwhelming), with the fries consisting of a combination of portobello mushroom and fingerling potato sticks ($25). With a glass of Priorat (2001 Clos de l’Obac), this dish hit the spot. The Piperade, a thick tomato-based stew with slices of Serrano ham and poached egg ($16) is also quite satisfying. When the yolk of the poached egg breaks into the stew and glazes over the slices of Serrano ham, it is reminiscent of the richness and opulence of eggs benedict in hearty stew form for dinner. The last of the large plates I tried, braised veal cheeks in red wine with salsify and sunchokes ($20), was not as interesting. The spicing is a bit overwhelming, and the flavors mushed together without much distinction. Although the meat is very tender, as one might expect from the fact that it was veal and braised, it could have been any type of meat.\u003c/p>\n\u003cp>Among the desserts I had tried, the Gateau Basque was excellent. The mango purée accompanying the small round cake was the perfect combination of tart and sweet. The cake had a moist center but was otherwise satisfyingly crusty, like the top of a homemade muffin. The toasted chopped almonds on top, frosted with powdered sugar, added a nice crunch, and the whole combination went very well with a glass of 2001 Clos Uroulat, Jurancon.\u003c/p>\n\u003cp>In addition to the food, I was also quite impressed with the service at Piperade, which was attentive and well-timed. This is clearly an experienced crew.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam1.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Piperade:\u003c/strong> Thursday, November 3, 2005\u003c/p>\n\u003cp>Jackson Square may be one of the prettiest neighborhoods in San Francisco. Wedged between North Beach and Downtown, design stores inside old brick buildings surround the tree-lined streets. Almost hidden from view, Piperade glows through the mist, a beacon calling for you to come in from the cold, take off your jacket and sit down to dinner. Elegant white cloth-covered tables crowd around a beautiful harvest table in the center, feeling at home amongst the exposed-brick walls, long hearty bar, and wise wood floors. A heated patio outside yearns for those rare warm evenings.\u003c/p>\n\u003cp>Our group of four was seated immediately in a corner amidst financial-district partners taking their rank-and-file to a nice dinner. All of the food was outstanding! Some of the highlights were the terrine as an appetizer, which was just the perfect dish: thinly sliced ham and cheese stacked up high then fried to a crisp. As an entrée, I would highly recommend the monkfish, a perfect autumn dish. And for desert, the chocolate cake “amaxti” was a warm and wonderful finisher — so good, we had to order another.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Piperade truly has all the right ingredients when it comes to making an excellent restaurant. With excellent food served in beautiful surroundings, it’s a wonder why this place isn’t jam-packed every night. One of my friends claims with much hubris that it’s his favorite restaurant, bar none. I’m beginning to see his point.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Manresa: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=48\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=55\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" target=\"new\" rel=\"noopener\">view photo gallery\u003c/a> (flickr.com) |\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp106.rm.ram\">watch episode\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa12.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa15.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa17.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cbr>\nJohn Dory on the Plancha, Artichokes with Pomegranate, and Romanesco Broccoli; A Selection of Artisan Cheeses with Toasted Walnut Bread; Roast Suckling Pig and Boudin Noir with “Butcher’s” Potatoes and our Choucroute\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/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>Until I encountered Manresa Restaurant in Los Gatos, located over fifty miles South of San Francisco, I did not really appreciate what is intended to be conveyed by the star system employed by the famed \u003ci>Le Guide Michelin\u003c/i>, often referred to as the gastronome’s bible for European restaurants. One star means, “worth a visit,” two stars, “worth a detour,” and the coveted three-star ranking means, “worth a special trip.” Although I do not have a point of reference as to exactly what that means in the context of European travel, fifty miles is a long way to go for dinner, especially for San Franciscans who have access to a spectrum of great restaurants without having to veer far from its 7-by-7 mile city limits. Moreover, San Francisco diners are quite spoiled. We expect the freshest ingredients, prepared by pedigreed chefs, using the latest techniques. With so many great restaurants to choose from in the Bay Area and new ones opening every few months, even those who dine out frequently can go for quite a while without repeating any particular restaurant. The food at Manresa is not only worth repeating, but worth the trip. Using our tenth wedding anniversary as an excuse, my husband and I made the long drive to Manresa, laden with memories of the previous exquisite meal we had experienced there.\u003c/p>\n\u003cp>The cozy warmth of the restaurant had not changed. The faux wine rack glass display in the foyer had red apples in each of the wooden racks instead of the green ones we had seen the last time. The warm wood paneling and the beige taffeta drapes framing the windows make the dining room of the restaurant look more like someone’s living room, which just happens to have bottles and bottles of wine encased in racks under tinted glass in the walls. Even the slightly tattered, mismatched rugs on the floor, some Oriental and some Southwestern, added to the homey feel of the atmosphere. We were promptly seated at our table upon arrival, and our appetites stirred as we took in the visual and aromatic temptations from dishes being served at adjacent tables. Then the amuse-bouche began descending upon our table, one by one, starting with a red pepper jelly candy accompanied by black olive Madeleine cookies. The startling savory flavors in forms typically associated with sweets or dessert were a delightful surprise to begin the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The second amuse was a dish of about a half-a-dozen tiny, delicately-fried padron peppers. This was followed by a palate-cleansing amuse in a martini glass, composed of a hibiscus granité with slices of pluots (plum-apricot hybrid), and a small but pungent fresh mint sprig garnish. The cool sweetness of the fruit and the granité provided a perfect contrast to the mild spiciness of the padron peppers we had just finished. The fourth amuse was a deep-fried croquette ball, the size of a gumball, filled with corn and vanilla gelatin, which exploded with the first bite in a startling combination of both sweet and salty flavors enveloped in velvety rich sauce, similar to hollandaise in texture.\u003c/p>\n\u003cp>The next two amuses were among my favorite tastes of the entire meal. Using small wooden caviar spoons, we gingerly scooped out delicately poached egg innards (which had been combined with sherry cream and chopped chives) from the eggshell with the top quarter shaved off. This luxurious mixture tasted like soft scrambled eggs with a designer twist. The last amuse, an espresso cup filled with a foie gras mousse blended with cream and puréed cipollini onions, is the pièce de résistance for foie gras lovers.\u003c/p>\n\u003cp>As if to say, “If you like the amuse, wait until you get a load of the tasting menu,” the first official course was a sashimi-style dish worthy of being served by a Japanese sushi chef at an elite Tokyo restaurant. The fresh and slightly sweet raw pieces of translucent-white fish, which we could not identify, were surrounded by a delicate sauce called “shiro dashi” (described as a white soy sauce, but actually a savory fish-based broth that was milky in color) and topped with small shreds of nori (dried seaweed used in maki sushi), mildly pickled daikon (Japanese radish), and a sprinkling of white sesame seeds.\u003c/p>\n\u003cp>The second course was a chilled melon soup topped with almond-flavored tofu, and garnished with a single white almond in the center. The combination of starkly contrasting sweet and savory flavors in one dish was flawlessly executed. The third course was a small piece of grilled horse mackerel resting on top of a cream made from dates and onions, topped with almond foam, and surrounded by a green sauce that tasted like sweet green pea purée. This was a solid dish, although not quite as sublime as what we had enjoyed so far.\u003c/p>\n\u003cp>The next course was my favorite among the tasting menu — succulent pieces of meltingly soft, wild, local salmon, which had been cooked \u003ci>sous-vide\u003c/i>, were topped with salmon roe and tiny pieces of cucumber shaved into the same shape and size as the roe. The crunch of the tiny cucumber balls combined with the velvety texture of the perfectly cooked fish, accented with the briny popping of the salmon roe, was absolute artistry.\u003c/p>\n\u003cp>The last two savory courses were less exciting than the rest of the menu, but we did not mind. One can hardly sustain this level of excellence at all times, and these final dishes were still quite good. The fifth course was roast squab with beets and more pluots. The sixth course was a square of beef tenderloin with trumpet mushrooms, accompanied by grilled escarole that was somewhat tough and stringy, and a swirl of watercress puree that was relatively tasteless in relation to the rest of the dish. Afterward came a series of four dessert courses, concluding with sweet fruit jellies and a standard vanilla Madeleine cookie, which was a charming reminder of how the entire meal began.\u003c/p>\n\u003cp>Even as we left the restaurant full and happy, I was already wondering with eager anticipation what surprises Chef Kinch will unleash the next time we make that fifty-mile trek to Los Gatos.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>When \u003ci>San Francisco Chronicle\u003c/i> critic, Michael Bauer, gave Manresa four stars recently it made me curious and eager to give it a try.\u003c/p>\n\u003cp>I was somewhat skeptical with my big city attitude. Could a restaurant in the “burbs” really be that good? So off Mike (my partner) and I went to see for ourselves. I had never been to Los Gatos and the ride down was really beautiful. I already had a feeling it was going to be a good night. When I called the previous Friday night to make our reservations (yes, without thinking about the time I called right during service), Michael the General Manager couldn’t have been nicer despite the fact that it sounded very busy in the background.\u003c/p>\n\u003cp>I did a little research on the restaurant prior and learned that the talented Chef David Kinch is doing creative cooking with accents from France and Catalonia, the northern region of Spain. I love Spain. I love France, so I was preparing to love this meal. It was like being on a blind date when you’ve already seen a picture and made a connection on the phone. I wanted to fall in love. And happily, I can report that I did.\u003c/p>\n\u003cp>When we arrived, Michael was waiting for us. We were seated right away. The room has a reddish golden glow and is filled with oriental rugs on a beautiful concrete floor. It’s very lovely but relaxing at the same time. Not the formal feel that you might expect from a four star dining room. We really liked this as we were in jeans and blazers and didn’t feel at all out of place. The fireplace was going and the patio (totally charming, with a view of the surrounding Santa Cruz Mountains) was closed for the night. We were seated in what felt somewhat like an overflow area, as it doubles as the restaurant’s private dining room. It was fine but we wished we were seated where there was a little more action.\u003c/p>\n\u003cp>Once seated, the service team got busy. Our headwaiter arrived to explain the menu: three courses, four courses, or the Chef’s tasting menu. They could do wine pairings or suggest wines. Given it was a Sunday night at eight, we opted for three courses with wine pairings and the adventure began. I chose two starters and an entrée, Mike chose one starter, one entrée, and one dessert. Little did we know that there would be six additional tastes from the Chef to compliment our meal. One disappointment was that they were out of the chicken dish, which had been my first choice. The sea bass was recommended, and I went for it.\u003c/p>\n\u003cp>Bread and our first wines arrived. They started us both with sparkling wines from Spain. The list is well thought out and pays attention to France, Spain, and California, which makes total sense for this restaurant. The little tastes (amuses) to start the meal included cassis sorbet, a tasty charro, a beautiful oyster, and two signature items: “The Egg,” and the Chef’s very interesting foie gras presentation. Both dishes could easily be used to define the word “RICH!” Let’s talk about deep-fried foie gras. Our server warned us to pop the whole thing into our mouths, as it might leak. We followed her orders, and the facial reactions were priceless — liquid liver!! As you can probably guess this wasn’t our favorite, but it was immediately redeemed by the creamy egg served in its shell.\u003c/p>\n\u003cp>The meal continued with dishes and wine arriving in a timely manner, each time by a new server. Memorable service touches happened all night. At one point, a candle went out on our table and I thought to myself, “At last, a glitch I can report on.” Just as I was thinking this, a server arrived with a fresh lit candle on a tray and in one sweep did a switch. I was foiled and impressed all at the same time.\u003c/p>\n\u003cp>For starters, I chose the salad of wild greens and herbs with roasted beets and Meyer lemon yogurt dressing, and Mike chose the Striped Jack, done in sashimi style with olive oil and chives. The portions were small, but both dishes tasted really good and were beautifully presented. The headwaiter explained that the Chef adjusts portion sizes based on the selections the diners make, but they still felt small to us. Redemption came quickly. I love when a bite of food brings a warm smile to a face. It’s almost like the taste of that bite takes you somewhere else for a moment. The first bite of the Creamed Corn and Garden Tomatoes with Assorted Basils took me to a summer picnic somewhere in my past. Mike was too busy “ahhing” with delight for me to find out where he went. This dish was the winner of the night for us. Though we weren’t quite sure if the “Classic Version” menu description came from the French or Spanish camp. The confit of duck with roasted pears and endive braised with orange, and the roast sea bass with butterbeans perfumed with wild fennel came next. Mike thought the duck was a touch dry. My sea bass was cooked perfectly and I loved the butterbeans, though I admit I wasn’t totally sold on the fennel perfuming.\u003c/p>\n\u003cp>As the evening progressed, we realized we were the only two left in our dining room, and it felt a bit strange. We geared up for our private dessert tasting. We shared the Chocolate Marquis with Roasted Banana Ice Cream. “Oh my Gods” filled the air with the first bites. I also got a rich taste of hot chocolate with a homemade marshmallow. “Roll me out of here,” was what I was thinking as I took the last sip. At that point, Michael arrived to ask us if we wanted a tour of the kitchen. The kitchen is amazing, designed and built for the (and by) the Chef. When we got back to our table, the final sweets were waiting, a tray of small cookies and candies to cap the night off.\u003c/p>\n\u003cp>In the car on the way home, before I slipped into my delicious food coma, we chatted about how great the night was. In truth, I usually don’t enjoy the formality of four-star dining experiences — they just aren’t for me. Now we have a place where we could have a superb meal without worrying about which fork to use or how straight our ties are and that place is Manresa.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam1.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Wednesday, October 26, 2005\u003c/p>\n\u003cp>The long drive down to Los Gatos provides ample opportunity to build up one’s expectations (and hunger) for dinner at Manresa. With all the hype surrounding David Kinch’s newest restaurant, you feel like you’re in for the perfect meal. Arriving at the small cottage, tucked away behind a Mexican restaurant on Los Gatos’ main drag, has the air of entering the chef’s private home, ready to have a meal fit for his family. Manresa did not disappoint; featuring a multitude of perfectly balanced flavors, the food was, in a word, excellent.\u003c/p>\n\u003cp>Upon arrival, we were seated promptly in a bright and open room with a number of tables, quite different from the deceptively cozy exterior of the building. The floor was large tiles covered in scattered oriental rugs, which seemed out-of-place, but not awkward. Anchoring the room, in the center, was a harvest table, loaded up with decanters of various antiquity and style. The menu is quite simple, offering a three or four-course prix fixe (the four course added a cheese plate) or the “Seasonal and Spontaneous” tasting menu. Each is available with a wine pairing for a modest extra fee. My companion and I, due to our inevitable long drive home, decided on starting with a glass of champagne, then a glass of wine each, along with the three course meal.\u003c/p>\n\u003cp>Not expecting any special additions to the meal, we were surprised by the arrival of our first amuse-bouche, a citrus-mango lassi, which proved to be quite good. Rich, creamy, and sweet, exactly as a good lassi should be. This was followed up by an unspectacular Parmesan toast, and then by a phenomenal multi-layered, multi-flavored, whipped egg dish inside the eggshell. It was one of the most interesting foods I’ve ever eaten. Each one of the dishes was designed to enlighten and awaken your taste buds. A perfect starter.\u003c/p>\n\u003cp>Our appetizers arrived shortly after we finished our final amuse-bouche. The Striped Jack sashimi was simple, exactly what one would expect from any contemporary restaurant, but the winner was truly the Risotto “Biodynamic.” While the thought of robotic risotto may seem a bit odd, this dish was great. I may never have risotto anywhere else again. We continued with the Atlantic halibut with butterbeans and mussels. The halibut was a tad overcooked and tough, but it didn’t spoil the dish, which again, had seemingly conflicting tastes that somehow end up in a choreographed dance inside your mouth. My companion had the Roast Suckling Pig, which was juicy, tasty, and overall excellent. Again, Kinch is able to take a variety of flavors and bring them together in harmony. For dessert, I had the apple and cheddar galette. Being a fan of apples, cheddar cheese, and galettes, I thought that this would be awesome, unfortunately it proved to not be. In this case, the dish just didn’t seem to fit together. This was fine, though, because my companion ordered the Chocolate Marquis which proved to be an excellent dessert and a dessert that I had most of! Dark, rich, and perfectly bittersweet, it was an ideal end to a great meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A restaurant experience is all about expectations. Mine were probably so high that nothing could have matched them. The food at Manresa exceeded my expectations. Even with the few small and easily overlookable missteps, I can honestly say it was the best meal I’ve had. However, the service tended to be distracted and not as attentive as I’ve experienced at other less highly-regarded restaurants. Numerous times, our waiter was nowhere to be found, even though we had a good view of the entire dining room. When a restaurant costs around $100 a person, you expect a certain level of service and quality, and it’s extremely important that neither suffer. It’s too bad that the service did at Manresa. I’ll go back, but only if it’s on an expense account.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n320 Village Lane (at North Santa Cruz Avenue)\nLos Gatos, CA 95030\n\u003cstrong>Phone:\u003c/strong> 408-354-4330\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.manresarestaurant.com\"> www.manresarestaurant.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"description": "Location:\n320 Village Lane (at North Santa Cruz Avenue)\nLos Gatos, CA 95030\nPhone: 408-354-4330\nWebsite: www.manresarestaurant.com\nType of Cuisine: Contemporary American\nReviewed: Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Manresa: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=48\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=55\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" target=\"new\" rel=\"noopener\">view photo gallery\u003c/a> (flickr.com) |\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp106.rm.ram\">watch episode\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa12.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa15.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa17.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cbr>\nJohn Dory on the Plancha, Artichokes with Pomegranate, and Romanesco Broccoli; A Selection of Artisan Cheeses with Toasted Walnut Bread; Roast Suckling Pig and Boudin Noir with “Butcher’s” Potatoes and our Choucroute\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/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>Until I encountered Manresa Restaurant in Los Gatos, located over fifty miles South of San Francisco, I did not really appreciate what is intended to be conveyed by the star system employed by the famed \u003ci>Le Guide Michelin\u003c/i>, often referred to as the gastronome’s bible for European restaurants. One star means, “worth a visit,” two stars, “worth a detour,” and the coveted three-star ranking means, “worth a special trip.” Although I do not have a point of reference as to exactly what that means in the context of European travel, fifty miles is a long way to go for dinner, especially for San Franciscans who have access to a spectrum of great restaurants without having to veer far from its 7-by-7 mile city limits. Moreover, San Francisco diners are quite spoiled. We expect the freshest ingredients, prepared by pedigreed chefs, using the latest techniques. With so many great restaurants to choose from in the Bay Area and new ones opening every few months, even those who dine out frequently can go for quite a while without repeating any particular restaurant. The food at Manresa is not only worth repeating, but worth the trip. Using our tenth wedding anniversary as an excuse, my husband and I made the long drive to Manresa, laden with memories of the previous exquisite meal we had experienced there.\u003c/p>\n\u003cp>The cozy warmth of the restaurant had not changed. The faux wine rack glass display in the foyer had red apples in each of the wooden racks instead of the green ones we had seen the last time. The warm wood paneling and the beige taffeta drapes framing the windows make the dining room of the restaurant look more like someone’s living room, which just happens to have bottles and bottles of wine encased in racks under tinted glass in the walls. Even the slightly tattered, mismatched rugs on the floor, some Oriental and some Southwestern, added to the homey feel of the atmosphere. We were promptly seated at our table upon arrival, and our appetites stirred as we took in the visual and aromatic temptations from dishes being served at adjacent tables. Then the amuse-bouche began descending upon our table, one by one, starting with a red pepper jelly candy accompanied by black olive Madeleine cookies. The startling savory flavors in forms typically associated with sweets or dessert were a delightful surprise to begin the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The second amuse was a dish of about a half-a-dozen tiny, delicately-fried padron peppers. This was followed by a palate-cleansing amuse in a martini glass, composed of a hibiscus granité with slices of pluots (plum-apricot hybrid), and a small but pungent fresh mint sprig garnish. The cool sweetness of the fruit and the granité provided a perfect contrast to the mild spiciness of the padron peppers we had just finished. The fourth amuse was a deep-fried croquette ball, the size of a gumball, filled with corn and vanilla gelatin, which exploded with the first bite in a startling combination of both sweet and salty flavors enveloped in velvety rich sauce, similar to hollandaise in texture.\u003c/p>\n\u003cp>The next two amuses were among my favorite tastes of the entire meal. Using small wooden caviar spoons, we gingerly scooped out delicately poached egg innards (which had been combined with sherry cream and chopped chives) from the eggshell with the top quarter shaved off. This luxurious mixture tasted like soft scrambled eggs with a designer twist. The last amuse, an espresso cup filled with a foie gras mousse blended with cream and puréed cipollini onions, is the pièce de résistance for foie gras lovers.\u003c/p>\n\u003cp>As if to say, “If you like the amuse, wait until you get a load of the tasting menu,” the first official course was a sashimi-style dish worthy of being served by a Japanese sushi chef at an elite Tokyo restaurant. The fresh and slightly sweet raw pieces of translucent-white fish, which we could not identify, were surrounded by a delicate sauce called “shiro dashi” (described as a white soy sauce, but actually a savory fish-based broth that was milky in color) and topped with small shreds of nori (dried seaweed used in maki sushi), mildly pickled daikon (Japanese radish), and a sprinkling of white sesame seeds.\u003c/p>\n\u003cp>The second course was a chilled melon soup topped with almond-flavored tofu, and garnished with a single white almond in the center. The combination of starkly contrasting sweet and savory flavors in one dish was flawlessly executed. The third course was a small piece of grilled horse mackerel resting on top of a cream made from dates and onions, topped with almond foam, and surrounded by a green sauce that tasted like sweet green pea purée. This was a solid dish, although not quite as sublime as what we had enjoyed so far.\u003c/p>\n\u003cp>The next course was my favorite among the tasting menu — succulent pieces of meltingly soft, wild, local salmon, which had been cooked \u003ci>sous-vide\u003c/i>, were topped with salmon roe and tiny pieces of cucumber shaved into the same shape and size as the roe. The crunch of the tiny cucumber balls combined with the velvety texture of the perfectly cooked fish, accented with the briny popping of the salmon roe, was absolute artistry.\u003c/p>\n\u003cp>The last two savory courses were less exciting than the rest of the menu, but we did not mind. One can hardly sustain this level of excellence at all times, and these final dishes were still quite good. The fifth course was roast squab with beets and more pluots. The sixth course was a square of beef tenderloin with trumpet mushrooms, accompanied by grilled escarole that was somewhat tough and stringy, and a swirl of watercress puree that was relatively tasteless in relation to the rest of the dish. Afterward came a series of four dessert courses, concluding with sweet fruit jellies and a standard vanilla Madeleine cookie, which was a charming reminder of how the entire meal began.\u003c/p>\n\u003cp>Even as we left the restaurant full and happy, I was already wondering with eager anticipation what surprises Chef Kinch will unleash the next time we make that fifty-mile trek to Los Gatos.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>When \u003ci>San Francisco Chronicle\u003c/i> critic, Michael Bauer, gave Manresa four stars recently it made me curious and eager to give it a try.\u003c/p>\n\u003cp>I was somewhat skeptical with my big city attitude. Could a restaurant in the “burbs” really be that good? So off Mike (my partner) and I went to see for ourselves. I had never been to Los Gatos and the ride down was really beautiful. I already had a feeling it was going to be a good night. When I called the previous Friday night to make our reservations (yes, without thinking about the time I called right during service), Michael the General Manager couldn’t have been nicer despite the fact that it sounded very busy in the background.\u003c/p>\n\u003cp>I did a little research on the restaurant prior and learned that the talented Chef David Kinch is doing creative cooking with accents from France and Catalonia, the northern region of Spain. I love Spain. I love France, so I was preparing to love this meal. It was like being on a blind date when you’ve already seen a picture and made a connection on the phone. I wanted to fall in love. And happily, I can report that I did.\u003c/p>\n\u003cp>When we arrived, Michael was waiting for us. We were seated right away. The room has a reddish golden glow and is filled with oriental rugs on a beautiful concrete floor. It’s very lovely but relaxing at the same time. Not the formal feel that you might expect from a four star dining room. We really liked this as we were in jeans and blazers and didn’t feel at all out of place. The fireplace was going and the patio (totally charming, with a view of the surrounding Santa Cruz Mountains) was closed for the night. We were seated in what felt somewhat like an overflow area, as it doubles as the restaurant’s private dining room. It was fine but we wished we were seated where there was a little more action.\u003c/p>\n\u003cp>Once seated, the service team got busy. Our headwaiter arrived to explain the menu: three courses, four courses, or the Chef’s tasting menu. They could do wine pairings or suggest wines. Given it was a Sunday night at eight, we opted for three courses with wine pairings and the adventure began. I chose two starters and an entrée, Mike chose one starter, one entrée, and one dessert. Little did we know that there would be six additional tastes from the Chef to compliment our meal. One disappointment was that they were out of the chicken dish, which had been my first choice. The sea bass was recommended, and I went for it.\u003c/p>\n\u003cp>Bread and our first wines arrived. They started us both with sparkling wines from Spain. The list is well thought out and pays attention to France, Spain, and California, which makes total sense for this restaurant. The little tastes (amuses) to start the meal included cassis sorbet, a tasty charro, a beautiful oyster, and two signature items: “The Egg,” and the Chef’s very interesting foie gras presentation. Both dishes could easily be used to define the word “RICH!” Let’s talk about deep-fried foie gras. Our server warned us to pop the whole thing into our mouths, as it might leak. We followed her orders, and the facial reactions were priceless — liquid liver!! As you can probably guess this wasn’t our favorite, but it was immediately redeemed by the creamy egg served in its shell.\u003c/p>\n\u003cp>The meal continued with dishes and wine arriving in a timely manner, each time by a new server. Memorable service touches happened all night. At one point, a candle went out on our table and I thought to myself, “At last, a glitch I can report on.” Just as I was thinking this, a server arrived with a fresh lit candle on a tray and in one sweep did a switch. I was foiled and impressed all at the same time.\u003c/p>\n\u003cp>For starters, I chose the salad of wild greens and herbs with roasted beets and Meyer lemon yogurt dressing, and Mike chose the Striped Jack, done in sashimi style with olive oil and chives. The portions were small, but both dishes tasted really good and were beautifully presented. The headwaiter explained that the Chef adjusts portion sizes based on the selections the diners make, but they still felt small to us. Redemption came quickly. I love when a bite of food brings a warm smile to a face. It’s almost like the taste of that bite takes you somewhere else for a moment. The first bite of the Creamed Corn and Garden Tomatoes with Assorted Basils took me to a summer picnic somewhere in my past. Mike was too busy “ahhing” with delight for me to find out where he went. This dish was the winner of the night for us. Though we weren’t quite sure if the “Classic Version” menu description came from the French or Spanish camp. The confit of duck with roasted pears and endive braised with orange, and the roast sea bass with butterbeans perfumed with wild fennel came next. Mike thought the duck was a touch dry. My sea bass was cooked perfectly and I loved the butterbeans, though I admit I wasn’t totally sold on the fennel perfuming.\u003c/p>\n\u003cp>As the evening progressed, we realized we were the only two left in our dining room, and it felt a bit strange. We geared up for our private dessert tasting. We shared the Chocolate Marquis with Roasted Banana Ice Cream. “Oh my Gods” filled the air with the first bites. I also got a rich taste of hot chocolate with a homemade marshmallow. “Roll me out of here,” was what I was thinking as I took the last sip. At that point, Michael arrived to ask us if we wanted a tour of the kitchen. The kitchen is amazing, designed and built for the (and by) the Chef. When we got back to our table, the final sweets were waiting, a tray of small cookies and candies to cap the night off.\u003c/p>\n\u003cp>In the car on the way home, before I slipped into my delicious food coma, we chatted about how great the night was. In truth, I usually don’t enjoy the formality of four-star dining experiences — they just aren’t for me. Now we have a place where we could have a superb meal without worrying about which fork to use or how straight our ties are and that place is Manresa.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam1.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Wednesday, October 26, 2005\u003c/p>\n\u003cp>The long drive down to Los Gatos provides ample opportunity to build up one’s expectations (and hunger) for dinner at Manresa. With all the hype surrounding David Kinch’s newest restaurant, you feel like you’re in for the perfect meal. Arriving at the small cottage, tucked away behind a Mexican restaurant on Los Gatos’ main drag, has the air of entering the chef’s private home, ready to have a meal fit for his family. Manresa did not disappoint; featuring a multitude of perfectly balanced flavors, the food was, in a word, excellent.\u003c/p>\n\u003cp>Upon arrival, we were seated promptly in a bright and open room with a number of tables, quite different from the deceptively cozy exterior of the building. The floor was large tiles covered in scattered oriental rugs, which seemed out-of-place, but not awkward. Anchoring the room, in the center, was a harvest table, loaded up with decanters of various antiquity and style. The menu is quite simple, offering a three or four-course prix fixe (the four course added a cheese plate) or the “Seasonal and Spontaneous” tasting menu. Each is available with a wine pairing for a modest extra fee. My companion and I, due to our inevitable long drive home, decided on starting with a glass of champagne, then a glass of wine each, along with the three course meal.\u003c/p>\n\u003cp>Not expecting any special additions to the meal, we were surprised by the arrival of our first amuse-bouche, a citrus-mango lassi, which proved to be quite good. Rich, creamy, and sweet, exactly as a good lassi should be. This was followed up by an unspectacular Parmesan toast, and then by a phenomenal multi-layered, multi-flavored, whipped egg dish inside the eggshell. It was one of the most interesting foods I’ve ever eaten. Each one of the dishes was designed to enlighten and awaken your taste buds. A perfect starter.\u003c/p>\n\u003cp>Our appetizers arrived shortly after we finished our final amuse-bouche. The Striped Jack sashimi was simple, exactly what one would expect from any contemporary restaurant, but the winner was truly the Risotto “Biodynamic.” While the thought of robotic risotto may seem a bit odd, this dish was great. I may never have risotto anywhere else again. We continued with the Atlantic halibut with butterbeans and mussels. The halibut was a tad overcooked and tough, but it didn’t spoil the dish, which again, had seemingly conflicting tastes that somehow end up in a choreographed dance inside your mouth. My companion had the Roast Suckling Pig, which was juicy, tasty, and overall excellent. Again, Kinch is able to take a variety of flavors and bring them together in harmony. For dessert, I had the apple and cheddar galette. Being a fan of apples, cheddar cheese, and galettes, I thought that this would be awesome, unfortunately it proved to not be. In this case, the dish just didn’t seem to fit together. This was fine, though, because my companion ordered the Chocolate Marquis which proved to be an excellent dessert and a dessert that I had most of! Dark, rich, and perfectly bittersweet, it was an ideal end to a great meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A restaurant experience is all about expectations. Mine were probably so high that nothing could have matched them. The food at Manresa exceeded my expectations. Even with the few small and easily overlookable missteps, I can honestly say it was the best meal I’ve had. However, the service tended to be distracted and not as attentive as I’ve experienced at other less highly-regarded restaurants. Numerous times, our waiter was nowhere to be found, even though we had a good view of the entire dining room. When a restaurant costs around $100 a person, you expect a certain level of service and quality, and it’s extremely important that neither suffer. It’s too bad that the service did at Manresa. I’ll go back, but only if it’s on an expense account.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bissap Baobab: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=47\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" 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/bissapbaobab7.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab10.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab6.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cbr>\nSalade Dakaroise with shrimp; Dibi Chicken with onion sauce and fried plantain; Warm chocolate soufflé with ice cream\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/sugam.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Wednesday, November 2, 2005\u003c/p>\n\u003cp>Walking into Bissap Baobap at 8:30 on a Wednesday night, we were prepared for a long wait. The restaurant can get packed, and it is not uncommon to have an hour wait, even with a reservation. Luckily, the smiling and welcoming host sat our group of six immediately at a long table in the heart of the restaurant. Filled with warm and bright colors, and crowded with a diverse group of hipsters, neighborhood residents, and Marina families out for a new adventure, Bissap Baobap suggests a simple roadside restaurant in the heart of a bustling Senegalese market.\u003c/p>\n\u003cp>Upon being seated we ordered a pitcher of the “Flamboyant,” an exotic and extremely tasty hibiscus and vodka-based cocktail. For an appetizer, we ordered three versions of the pastelles to share amongst the table. Pastelles are deep-fried pastries with a tasty filling and covered with a very tasty tomato and onion based sauce. The only thing I can compare them to are samosas with a twist. We all agreed that the feta and spinach versions were the best — a cool creamy center engulfed by a hot and crispy breading. The menu is very simple, a choice of about eight items, many of which are different preparations of the same flavors. I decided on the Dibi Chicken — the most popular dish according to the server — along with rice (couscous is another option). It arrived all on one plate along with a surprisingly fresh garden salad, fried plantains, and an onion sauce. Everything tasted exciting and special, all combinations of flavors I’ve rarely had before Bissap. Though the grilled chicken was a little dry, the spices electrified my tongue and made an altogether great dish. A companion ordered the tilapia in a sort of curry sauce, which was wonderful. The sauce was rich and hearty and complemented the perfectly cooked tilapia. We all finished by sharing the warm chocolate soufflé which was an excellent and sweet ending to a fun and exciting meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bissap Baobap remains the one restaurant, when amongst a group of friends deciding what to do for dinner, whose suggestion is never vetoed — it has something for everyone. There is something about the Bissap Baobap experience that keeps it in a special place and keeps you going back. Maybe it’s owner Marco Senghor’s genuine and warm smile as you walk in the door. You feel like he’s known you for years and is welcoming you into his home for a great dinner. Maybe it’s looking around and seeing the great diversity of people, indicative of this fair city, all coming together and sharing in breaking bread. Perhaps it’s the fact that all pretentiousness gets left at the door in this rapidly gentrifying neighborhood. Maybe it’s the halo surrounding the expertly crafted exotic cocktails. Mostly though, it’s a hearty, down-to-earth meal in a vibrant and exciting atmosphere where you leave smiling and full and ready to take on the rest of the night that lies at its doorstep.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Saturday, October 29, 2005\u003c/p>\n\u003cp>Bissap Baobab, located on Mission near 17th Street, is a bar serving Senegalese food. Bissap has a unique atmosphere. As you walk in, you can envision neighborhood bands playing there, next to the giant inflated cloth dragon (or tree?) in the entrance, which is decorated with ropes of Christmas lights. Everyone there appeared to be having a great time, whether or not they have imbibed the lethally strong ginger cocktails. In college, I might have really liked this place, at least the drinks anyway.\u003c/p>\n\u003cp>The food, however, is not as appealing. The pastelles appetizer consisted of two pieces of deep-fried pastry filled with ground beef and topped with an onion-tomato relish. Although described as “spicy” on the menu, the relish was simply just sour from too much vinegar. The dumpling-like pastries themselves were not bad, even though they were too reminiscent of Hot Pockets and the meat filling was a bit too salty. The single chicken leg that came with the Yassa, one of the main dishes I tried, was tender and flavorful but also overwhelmed by the same overly sour onion relish piled on top. I was glad for the couscous on the side, which was fluffy and well prepared, especially since there was so little chicken on the dish.\u003c/p>\n\u003cp>The second entrée I tried, the Seafood Coconut, was a complete disappointment. There was a quite a bit of shrimp — at least eight or ten on each of the two skewers — but they were tough, rubbery, and flavorless, not to mention not very well peeled. The rice on the side was gummy and cold, and the soggy coconut pieces were too large to eat comfortably with either the shrimp or the rice. The peanut sauce covering the entire dish somehow managed to be overly peanutty and flavorless at the same time.\u003c/p>\n\u003cp>For dessert, I ordered Thiakry, which is a Senegalese yogurt made with vanilla, nutmeg, milk, couscous, and garnished with raisins. Although somewhat unappetizing in appearance, this was the best dish of the meal. The vanilla and nutmeg were very pleasant in the yogurt, which had the texture of tapioca pudding due to the couscous. In lieu of coffee, the restaurant serves hot homemade ginger juice, which tastes like sweet, strong herbal tea.\u003c/p>\n\u003cp>I was also somewhat taken aback by some parts of the service. Even though Bissap is a casual place, I am not used to someone coming to clear our plates while they still have dirty plates in hand from the nearby table they had just cleared. This could not be excused under the guise of efficiency since (1) the restaurant was not that crowded; and (2) they still left our dirty appetizer plates, which had never been cleared since before the entrées were delivered to the table. Otherwise, the service was quite friendly.\u003c/p>\n\u003cp>Bissap Baobab is fairly inexpensive, with appetizers ranging from $4 to $9, main dishes ranging from $8 to $12, and desserts in the $5 range. While I liked the festive atmosphere at Bissap, I was not thrilled with the food.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew1.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Friday, October 29, 2005\u003c/p>\n\u003cp>Occasionally, I boast to anyone who will listen about all the restaurants I’ve been to in San Francisco. I fancy myself to be a walking Zagat’s guide and I love giving my ratings and recommendations. So when Bissap Baobab was assigned to me for a \u003cb>Check, Please!\u003c/b> review, I was excited. A restaurant I had never been to in the Mission with West African food — the adventure was about to begin. I choose two pals to join me, who I trusted would be open to trying something new. In the week that preceded my visit, I mentioned Bissap Baobab to a lot of people and I was impressed about how many had heard of it and really enjoyed it. I visited the website and liked the inviting, warm spirit of it: “people are invited to gather under the reach of Bissap Baobab’s branches to celebrate life.” In need of a celebration, I scheduled the date and off we went.\u003c/p>\n\u003cp>The night started off well. We were nervous about parking but found a lot one block from the restaurant for $10 bucks all night. We loved this. We arrived and we were immediately taken in by the place, its funky look, the Bohemian people, and the wonderful-looking gentlemen working the room. The room belonged right where it is — in the heart of the Mission. As we walked to the table, I took it all in as a concerning thought nagged at me, “GOD, I’M GETTING OLD.” In truth, I really do think I was the oldest person in the room, but hey, I still fancy myself to be a pretty hip guy, so I thought I would blend right in. I was wrong.\u003c/p>\n\u003cp>We were seated for about a minute when the first of our tag team of servers arrived to take our order. There was no attempt to ask if we had any questions or wanted any recommendations. When we did ask a few questions, she answered efficiently. We asked about cocktails, and our server suggested the two most popular drinks in the place. We went for them. Hot ginger was the closest thing to hot tea that was available for one of my friends who was feeling coldish.\u003c/p>\n\u003cp>The nagging feeling was getting stronger — I swear I was getting older by the minute — as little things started to annoy me. It was obvious that the quick and abrupt service didn’t matter to anyone else in the room. It was part of the Baobab experience and it was okay with everyone else around us. In record time, our cocktails and appetizers arrived and were dropped on the table. We had a quick toast, in keeping with the theme of the evening, and dug in. We loved the pastelles, deep-fried (but then again who doesn’t love anything deep fried?) pasty pockets filled with beef (you can also get tuna, feta, or spinach fillings) smothered in a tasty tomato sauce. The fried plantains lacked crunch and were too greasy. The wonderful Salade Dakaroise was fresh and abundant. The mix of ingredients worked, and the house vinaigrette was exceptional — my friends tried to figure out the secret ingredient with each bite. As we were finishing our appetizers, the entrées arrived, and I was beginning to think we were being challenged to speed dine. A weird and awkward moment occurred here, as it became our problem when we still had our appetizer dishes on the table, and there was no room for the entrées. Another of the server tag team just stood there while we took last bites and made room. At the same moment my friend, who was seated near the aisle, had his chair knocked for about the fifth time. He’s only 30 but I knew he felt old, too.\u003c/p>\n\u003cp>The entrées were disappointing. Somehow, we all thought that we were going to experience new flavors and spices, but we felt the dishes were bland and all tasted the same. The best for us was the Yassa with chicken. The lemon, garlic, mustard sauce over the couscous was nice, and the chicken was cooked well. Seafood Coconut was okay too. The dish that really disappointed us was the Joalienne. The texture was mushy, and it was really overcooked. In fairness to the restaurant, maybe this is how the dish was supposed to taste and it just didn’t work for us. While enjoying the entrées a series of kooky events occurred. The table next to us was seated and in order for the gal to get to her seat, she all but sat on our entrées. Our area was so crowded that when her cocktail arrived, she reached for something on the table and her cocktail ended up in my lap. She apologized. I was a little grouchy, but accepted with a smile, starting to feel more and more like my father. Once our entrée dishes were cleared, the tag team missed a beat and we waited a really long time for someone to ask about dessert. The final server of the night arrived and asked, “Did anyone offer you dessert yet?” We said no, and she asked, “So do you want it?” We ordered the chocolate soufflé and the Thiaky, a Senegalese yogurt dish. We had split opinions on the yogurt. “Why end a meal with a breakfast food?” was my big question. We all liked the soufflé.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m ready to go,” exclaimed my 30-ish friend, “This place just isn’t for me.” In truth, it wasn’t for me, either. I guess I just like more of a dining experience — more comfort, less noise, and more attention. But I am happy to tell you that what I like doesn’t really matter. Bissap Baobab was buzzing. Everywhere I looked “the young people” (Oh god, now I really do sound like my dad) were cozying up at their tight tables, toasting friendships, celebrating life, and enjoying this very warm hot spot made just for them.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2323 Mission Street (at 19th Street)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-826-9287\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bissapbaobab.com\"> www.bissapbaobab.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Senegalese and West African\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bissap Baobab: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=47\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" 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/bissapbaobab7.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab10.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab6.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cbr>\nSalade Dakaroise with shrimp; Dibi Chicken with onion sauce and fried plantain; Warm chocolate soufflé with ice cream\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/sugam.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Wednesday, November 2, 2005\u003c/p>\n\u003cp>Walking into Bissap Baobap at 8:30 on a Wednesday night, we were prepared for a long wait. The restaurant can get packed, and it is not uncommon to have an hour wait, even with a reservation. Luckily, the smiling and welcoming host sat our group of six immediately at a long table in the heart of the restaurant. Filled with warm and bright colors, and crowded with a diverse group of hipsters, neighborhood residents, and Marina families out for a new adventure, Bissap Baobap suggests a simple roadside restaurant in the heart of a bustling Senegalese market.\u003c/p>\n\u003cp>Upon being seated we ordered a pitcher of the “Flamboyant,” an exotic and extremely tasty hibiscus and vodka-based cocktail. For an appetizer, we ordered three versions of the pastelles to share amongst the table. Pastelles are deep-fried pastries with a tasty filling and covered with a very tasty tomato and onion based sauce. The only thing I can compare them to are samosas with a twist. We all agreed that the feta and spinach versions were the best — a cool creamy center engulfed by a hot and crispy breading. The menu is very simple, a choice of about eight items, many of which are different preparations of the same flavors. I decided on the Dibi Chicken — the most popular dish according to the server — along with rice (couscous is another option). It arrived all on one plate along with a surprisingly fresh garden salad, fried plantains, and an onion sauce. Everything tasted exciting and special, all combinations of flavors I’ve rarely had before Bissap. Though the grilled chicken was a little dry, the spices electrified my tongue and made an altogether great dish. A companion ordered the tilapia in a sort of curry sauce, which was wonderful. The sauce was rich and hearty and complemented the perfectly cooked tilapia. We all finished by sharing the warm chocolate soufflé which was an excellent and sweet ending to a fun and exciting meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bissap Baobap remains the one restaurant, when amongst a group of friends deciding what to do for dinner, whose suggestion is never vetoed — it has something for everyone. There is something about the Bissap Baobap experience that keeps it in a special place and keeps you going back. Maybe it’s owner Marco Senghor’s genuine and warm smile as you walk in the door. You feel like he’s known you for years and is welcoming you into his home for a great dinner. Maybe it’s looking around and seeing the great diversity of people, indicative of this fair city, all coming together and sharing in breaking bread. Perhaps it’s the fact that all pretentiousness gets left at the door in this rapidly gentrifying neighborhood. Maybe it’s the halo surrounding the expertly crafted exotic cocktails. Mostly though, it’s a hearty, down-to-earth meal in a vibrant and exciting atmosphere where you leave smiling and full and ready to take on the rest of the night that lies at its doorstep.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Saturday, October 29, 2005\u003c/p>\n\u003cp>Bissap Baobab, located on Mission near 17th Street, is a bar serving Senegalese food. Bissap has a unique atmosphere. As you walk in, you can envision neighborhood bands playing there, next to the giant inflated cloth dragon (or tree?) in the entrance, which is decorated with ropes of Christmas lights. Everyone there appeared to be having a great time, whether or not they have imbibed the lethally strong ginger cocktails. In college, I might have really liked this place, at least the drinks anyway.\u003c/p>\n\u003cp>The food, however, is not as appealing. The pastelles appetizer consisted of two pieces of deep-fried pastry filled with ground beef and topped with an onion-tomato relish. Although described as “spicy” on the menu, the relish was simply just sour from too much vinegar. The dumpling-like pastries themselves were not bad, even though they were too reminiscent of Hot Pockets and the meat filling was a bit too salty. The single chicken leg that came with the Yassa, one of the main dishes I tried, was tender and flavorful but also overwhelmed by the same overly sour onion relish piled on top. I was glad for the couscous on the side, which was fluffy and well prepared, especially since there was so little chicken on the dish.\u003c/p>\n\u003cp>The second entrée I tried, the Seafood Coconut, was a complete disappointment. There was a quite a bit of shrimp — at least eight or ten on each of the two skewers — but they were tough, rubbery, and flavorless, not to mention not very well peeled. The rice on the side was gummy and cold, and the soggy coconut pieces were too large to eat comfortably with either the shrimp or the rice. The peanut sauce covering the entire dish somehow managed to be overly peanutty and flavorless at the same time.\u003c/p>\n\u003cp>For dessert, I ordered Thiakry, which is a Senegalese yogurt made with vanilla, nutmeg, milk, couscous, and garnished with raisins. Although somewhat unappetizing in appearance, this was the best dish of the meal. The vanilla and nutmeg were very pleasant in the yogurt, which had the texture of tapioca pudding due to the couscous. In lieu of coffee, the restaurant serves hot homemade ginger juice, which tastes like sweet, strong herbal tea.\u003c/p>\n\u003cp>I was also somewhat taken aback by some parts of the service. Even though Bissap is a casual place, I am not used to someone coming to clear our plates while they still have dirty plates in hand from the nearby table they had just cleared. This could not be excused under the guise of efficiency since (1) the restaurant was not that crowded; and (2) they still left our dirty appetizer plates, which had never been cleared since before the entrées were delivered to the table. Otherwise, the service was quite friendly.\u003c/p>\n\u003cp>Bissap Baobab is fairly inexpensive, with appetizers ranging from $4 to $9, main dishes ranging from $8 to $12, and desserts in the $5 range. While I liked the festive atmosphere at Bissap, I was not thrilled with the food.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew1.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Friday, October 29, 2005\u003c/p>\n\u003cp>Occasionally, I boast to anyone who will listen about all the restaurants I’ve been to in San Francisco. I fancy myself to be a walking Zagat’s guide and I love giving my ratings and recommendations. So when Bissap Baobab was assigned to me for a \u003cb>Check, Please!\u003c/b> review, I was excited. A restaurant I had never been to in the Mission with West African food — the adventure was about to begin. I choose two pals to join me, who I trusted would be open to trying something new. In the week that preceded my visit, I mentioned Bissap Baobab to a lot of people and I was impressed about how many had heard of it and really enjoyed it. I visited the website and liked the inviting, warm spirit of it: “people are invited to gather under the reach of Bissap Baobab’s branches to celebrate life.” In need of a celebration, I scheduled the date and off we went.\u003c/p>\n\u003cp>The night started off well. We were nervous about parking but found a lot one block from the restaurant for $10 bucks all night. We loved this. We arrived and we were immediately taken in by the place, its funky look, the Bohemian people, and the wonderful-looking gentlemen working the room. The room belonged right where it is — in the heart of the Mission. As we walked to the table, I took it all in as a concerning thought nagged at me, “GOD, I’M GETTING OLD.” In truth, I really do think I was the oldest person in the room, but hey, I still fancy myself to be a pretty hip guy, so I thought I would blend right in. I was wrong.\u003c/p>\n\u003cp>We were seated for about a minute when the first of our tag team of servers arrived to take our order. There was no attempt to ask if we had any questions or wanted any recommendations. When we did ask a few questions, she answered efficiently. We asked about cocktails, and our server suggested the two most popular drinks in the place. We went for them. Hot ginger was the closest thing to hot tea that was available for one of my friends who was feeling coldish.\u003c/p>\n\u003cp>The nagging feeling was getting stronger — I swear I was getting older by the minute — as little things started to annoy me. It was obvious that the quick and abrupt service didn’t matter to anyone else in the room. It was part of the Baobab experience and it was okay with everyone else around us. In record time, our cocktails and appetizers arrived and were dropped on the table. We had a quick toast, in keeping with the theme of the evening, and dug in. We loved the pastelles, deep-fried (but then again who doesn’t love anything deep fried?) pasty pockets filled with beef (you can also get tuna, feta, or spinach fillings) smothered in a tasty tomato sauce. The fried plantains lacked crunch and were too greasy. The wonderful Salade Dakaroise was fresh and abundant. The mix of ingredients worked, and the house vinaigrette was exceptional — my friends tried to figure out the secret ingredient with each bite. As we were finishing our appetizers, the entrées arrived, and I was beginning to think we were being challenged to speed dine. A weird and awkward moment occurred here, as it became our problem when we still had our appetizer dishes on the table, and there was no room for the entrées. Another of the server tag team just stood there while we took last bites and made room. At the same moment my friend, who was seated near the aisle, had his chair knocked for about the fifth time. He’s only 30 but I knew he felt old, too.\u003c/p>\n\u003cp>The entrées were disappointing. Somehow, we all thought that we were going to experience new flavors and spices, but we felt the dishes were bland and all tasted the same. The best for us was the Yassa with chicken. The lemon, garlic, mustard sauce over the couscous was nice, and the chicken was cooked well. Seafood Coconut was okay too. The dish that really disappointed us was the Joalienne. The texture was mushy, and it was really overcooked. In fairness to the restaurant, maybe this is how the dish was supposed to taste and it just didn’t work for us. While enjoying the entrées a series of kooky events occurred. The table next to us was seated and in order for the gal to get to her seat, she all but sat on our entrées. Our area was so crowded that when her cocktail arrived, she reached for something on the table and her cocktail ended up in my lap. She apologized. I was a little grouchy, but accepted with a smile, starting to feel more and more like my father. Once our entrée dishes were cleared, the tag team missed a beat and we waited a really long time for someone to ask about dessert. The final server of the night arrived and asked, “Did anyone offer you dessert yet?” We said no, and she asked, “So do you want it?” We ordered the chocolate soufflé and the Thiaky, a Senegalese yogurt dish. We had split opinions on the yogurt. “Why end a meal with a breakfast food?” was my big question. We all liked the soufflé.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m ready to go,” exclaimed my 30-ish friend, “This place just isn’t for me.” In truth, it wasn’t for me, either. I guess I just like more of a dining experience — more comfort, less noise, and more attention. But I am happy to tell you that what I like doesn’t really matter. Bissap Baobab was buzzing. Everywhere I looked “the young people” (Oh god, now I really do sound like my dad) were cozying up at their tight tables, toasting friendships, celebrating life, and enjoying this very warm hot spot made just for them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Burma SuperStar: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=42\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/burmasuperstar8.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar9.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar11.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cbr>\nTea Leaf Salad, Burmese Samosas, Fried Coconut Custard Fritters\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/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 14, 2005\u003c/p>\n\u003cp> My selection for \u003cb>Check, Please\u003c/b>…one of my favorite places in the Bay Area!\u003c/p>\n\u003cp>Oddly enough, I’m going to start with the negatives: PARKING and the WAIT! If you’re not familiar with the Clement area, you’re in for a lengthy search for parking. But don’t despair, it’s worth it. I “lucked out” and only spent twenty-five minutes circling on this particular evening. The two people that were joining me for dinner were already there waiting, and had placed our name on the waitlist. We were told it would be about an hour. However, we passed the time away at the Blue Danube Café across the street, where Burma SuperStar will come and get you when your table is ready!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our table was ready at about the one-hour mark, as promised. The interior of the small (about fifteen tables) restaurant has Burmese artwork and sculptures adorning the walls. Not too extravagant or “in your face,” but there is a definite theme here. After a few minutes someone came by to take our drink order. The wine list is not much to speak of, so I ordered the ginger lemonade (made from fresh ginger), and my fellow tablemates ordered the young fresh coconut drink — an actual coconut with a straw poked through it! Both drinks are great, and without too much foreshadowing, they go perfectly with the Burmese cuisine, which has a little kick.\u003c/p>\n\u003cp>For starters we order two of my favorites: the Rainbow Salad and the Moo Hinga. The Rainbow Salad is not as famous in Burmese cuisine as the popular Tea Leaf Salad, which they also serve, but it is my favorite here as it combines twenty-two different ingredients. There are four types of noodles, papaya, dried shrimp, tofu, and a bunch of other things that I can’t place! So refreshing, with great flavor and the perfect amount of “crunch.” The Moo Hinga is a hearty catfish chowder served with rice noodles and onions. It’s almost stew-like, and the flavor of the broth makes you lick the bowl clean.\u003c/p>\n\u003cp>After a refill of the lemonade, the main courses came. It’s family style here, and today we ordered four dishes for the three of us: Spicy Crispy Chicken, Burmese-style curry with shrimp, SuperStar Noodles, and curry eggplant. Here’s the rundown:\u003c/p>\n\u003cp>• The Spicy Crispy Chicken is a simple yet flavorful dish of fried boneless chicken, which is served in a sauce with just the right blend of sweetness and tang. The blanched broccoli garnish was nothing spectacular but went well with the sauce.\u003c/p>\n\u003cp>• The Burmese-Style shrimp curry was SO tasty! Simple, served with potatoes, but there was great flavor in the curry and it was awesome over rice.\u003c/p>\n\u003cp>• The SuperStar noodles were flour noodles with cucumbers, potatoes, dried shrimp, and tofu. The dish was served cold. It had a great consistency, sort of like a Pad Thai. This dish was really good, and it had a surprising kick! This is where you appreciate the cold ginger lemonade and coconut drink! (Speaking of the coconut drink, when you’ve finished all of the liquid inside, you can ask them to cut the top off and then you have a small dessert of tender coconut flesh inside!)\u003c/p>\n\u003cp>One thing to remember is that it’s not just the dishes themselves, but the combination of flavors that you’re able to enjoy here! Have a mouthful of crispy chicken with curried potatoes and garlicky noodles at the same time and you’ll know what I mean!\u003c/p>\n\u003cp>I didn’t leave much room to talk about the desserts, but the one I had in mind after looking at the menu was the one that the waitress recommended, so we ordered it. It was an amazing fried coconut cream-filled pastry served with coconut ice cream and condensed milk and strawberry slices on the side. PERFECT!\u003c/p>\n\u003cp>And even though there was a crowd out front, we were not rushed out as we finished our meal. And the lively Clement area has great shops and stores, so you can walk off the wonderful meal that you just had!\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>Before I went to Burma, I decided to check online to see what people were saying about the place. The most consistent comments were that the food is great, but the service is awful and there is usually an hour wait. Well, knowing this, I decided to attempt to miss the hour-long wait for a table and arrive early. We showed up at 6:30pm and were greeted by a very gracious hostess who seated us promptly. I had a good feeling about his place right when I entered. Decor was somewhere between authentic and “Hey, we don’t have a lot of cash, so we made do with what we had.” But you could see there was some thought put into it.\u003c/p>\n\u003cp>Everything on the menu sounded good. Our waiter promptly introduced himself and took our drink order. I decided to go with the Ginger Lemon Beer, a half pitcher to split. Good stuff, very refreshing with a nice smooth ginger aftertaste — not overpowering at all. I highly recommend this beer cooler concoction. For an appetizer, we went with the chix samosas. This was a recommendation by a buddy of mine who had been there several times before. He was another one who raved about the food then followed up with a sucky service comment. Anyway, I had to partially agree with him, the samosas were absolutely fabulous. Best I’ve ever had, and I have a place that I hold in very high regard when it comes to samosas. The curry spices, potatoes, and chix melded together beautifully. So we agree on that point, but so far the service had been great, not sucky at all. Next we went on to the famous twenty-two-ingredient Rainbow Salad. Lots of the online comments raved about this salad, so I had to have one. It comes out on a big plate with each of the ingredients sectioned out separately. Noodles, papaya, tofu, onions, shrimp, you get the picture. The young guy who brought it out asked us if we would like him to name all the ingredients. Of course we said yes. He did a great job — not one second of hesitation as he rolled through all twenty-two ingredients. Then, he proceeded to toss/mix all the good stuff together. Another winner in my book. But this is where we hit climax, at least when it came to the food.\u003c/p>\n\u003cp>Before I go on with the food journey, I must make some comments on the service at this place. For me, it was a complete one-eighty from what I had read and heard. Granted we arrived at 6:30, and the place was maybe a quarter full. I can see this place getting very busy and, due to its size, it might be hard to move around. But in any case, I was impressed with the teamwork that went on in this place. Our food was brought out by several different people throughout our meal, and they were all very gracious and professional. Water refills and plate clearing was timely. As the place started to fill up and the line started to form outside, the temperature inside started to get a little warm. To me, this is a big problem. I hate being at a restaurant when it’s not a comfortable temperature inside. Makes me antsy and want to leave. This only started to happen after our dessert came, so it was no big deal. Back to the food…\u003c/p>\n\u003cp>Our main courses are where it started to go downhill for me. We ordered the pumpkin stew and the chix casserole (the casserole was ordered on recommendation of our server). The pumpkin stew was one of the specials and was described as being served in a pumpkin. This made it sound kinda fun. Well, it wasn’t served in a pumpkin but it did have chunks of pumpkin in it. They seemed to be very over-cooked, mushy pumpkin. Yuk! The stew-like broth was hard to make out, but it did have a good favor to it. There were also big chunks of beef that seemed a bit too chewy for my liking. All in all, this was not a winner for me. The Chix Casserole was equally as disappointing. It was very dry rice with a chixleg buried within. The chixleg was not very appetizing because it seemed too brown. Maybe it was the sauce it was cooking in. Don’t get me wrong, neither one of the dishes were inedible, just not as spectacular as I had expected. Dessert was straight up BAD. We ordered the Paluda and ice cream sundae made with bread pudding. It sounded good, but what came out was something that reminded me of some kind of experimental concoction I would have come up with when I was five years old. Its colors consisted of red, white, and purple. That’s cools…but the taste was gross. There was a milky liquid that had a very artificial taste, which overpowered all other flavors in this thing. Me, wanting to look for the good in all things, decides to take my spoon all the way down to the bottom of the glass to get a taste of the red jewels nicely tucked away at the bottom of the murky sludge. Score!! I get a bunch of these things in my spoon as I pull it back up through the mix of ice cream, milk of magnesia, and then I promptly shove the entire spoon load into my mouth. OH MY GOD… I said this out loud, so everyone is looking at me. Now, do I spit out these jelly balls that taste like a synthetic cancer-causing material, or do I force them down my throat with the remaining splash of ginger lemon beer? I choose to do the latter and am thanking GOD for the yummy ginger aftertaste from the beer. I may have been exaggerating a little on the dessert, but I definitely won’t recommend it.\u003c/p>\n\u003cp>To end, I must say a few more things. I’m sure this place has some good stuff on the menu other that what we had for our main courses, and I was most impressed by the service — top-notch in my book. As for the bathroom. The bathroom was pretty standard, nothing to write home about as far as decor. It was clean and well stocked. Overall, a nice place. I would and will give it another go.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>I am so lucky to live within walking distance of this gem of a restaurant. I travel the world looking for unusual foods and flavors, but this one saves me the jet lag while transporting me to an exotic foreign port.\u003c/p>\n\u003cp>The great service starts at the front door. If you arrive after 6 o’clock or so, a line starts to form for an available table. The guests put their names on a clipboard hanging by the front door, along with a cell phone number. This allows you to roam away from the entrance, and the hostess will call you when your table is ready. Now, that is innovative and so high-tech today.\u003c/p>\n\u003cp>There was even an unexpected bit of “entertainment” just after we were seated. A man came into the restaurant with a grocery store shopping cart full of meats, produce, and packaged goods. He wheeled it right between our table and the next, and pushed it right into the kitchen. Talk about fresh! We couldn’t believe our eyes and laughed at the informality of it all.\u003c/p>\n\u003cp>I only have one problem with the menu. I am always torn between ordering the Ginger Salad and the Tea Leaf Salad. Just like the Rainbow Salad, which is a lovely array of noodles and spices, these two salads are presented on a plate as piles of individual ingredients. The gracious waitperson explains each component of the salads, e.g., pickled ginger, dried shrimp, fried garlic, sesame seeds, and split yellow peas, or imported Burmese tea leaves, tomatoes, and peanuts with the same seeds, peas, garlic, and shrimp. There is usually a vegetarian option offered in most selections. The individual piles are then mixed together and presented as a total salad — refreshing and delicious. Each bite is an amalgamation of crunchy, soft, spicy, light — a musical page full of staccato notes that all come together to dance a jig in your mouth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The curry pork is okay, but my favorite is the Tofu Kebat. It has stir-fried tofu with onions, squash, carrots, string beans, tomatoes, and green chiles. Served over jasmine rice, it is always a winner. The spicy chicken basil was fresh and enticing with a good amount of spice to wake up the taste buds. Dessert is a real treat since the Burmese cuisine uses lots of fresh mango and fruit. I am not usually a sweets eater, but these two fruits manage to make me feel like a kid again — a kid on vacation in a faraway land. We always go with friends so we can eat many dishes. I would and do go back in a heartbeat every chance I get!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n309 Clement Street (at 4th Avenue)\r\nSan Francisco, CA 94118\r\n\u003cstrong>Phone:\u003c/strong> 415-387-2147\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.burmasuperstar.com\">www.burmasuperstar.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Burmese and Chinese\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Burma SuperStar: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=42\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/burmasuperstar8.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar9.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar11.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cbr>\nTea Leaf Salad, Burmese Samosas, Fried Coconut Custard Fritters\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/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 14, 2005\u003c/p>\n\u003cp> My selection for \u003cb>Check, Please\u003c/b>…one of my favorite places in the Bay Area!\u003c/p>\n\u003cp>Oddly enough, I’m going to start with the negatives: PARKING and the WAIT! If you’re not familiar with the Clement area, you’re in for a lengthy search for parking. But don’t despair, it’s worth it. I “lucked out” and only spent twenty-five minutes circling on this particular evening. The two people that were joining me for dinner were already there waiting, and had placed our name on the waitlist. We were told it would be about an hour. However, we passed the time away at the Blue Danube Café across the street, where Burma SuperStar will come and get you when your table is ready!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our table was ready at about the one-hour mark, as promised. The interior of the small (about fifteen tables) restaurant has Burmese artwork and sculptures adorning the walls. Not too extravagant or “in your face,” but there is a definite theme here. After a few minutes someone came by to take our drink order. The wine list is not much to speak of, so I ordered the ginger lemonade (made from fresh ginger), and my fellow tablemates ordered the young fresh coconut drink — an actual coconut with a straw poked through it! Both drinks are great, and without too much foreshadowing, they go perfectly with the Burmese cuisine, which has a little kick.\u003c/p>\n\u003cp>For starters we order two of my favorites: the Rainbow Salad and the Moo Hinga. The Rainbow Salad is not as famous in Burmese cuisine as the popular Tea Leaf Salad, which they also serve, but it is my favorite here as it combines twenty-two different ingredients. There are four types of noodles, papaya, dried shrimp, tofu, and a bunch of other things that I can’t place! So refreshing, with great flavor and the perfect amount of “crunch.” The Moo Hinga is a hearty catfish chowder served with rice noodles and onions. It’s almost stew-like, and the flavor of the broth makes you lick the bowl clean.\u003c/p>\n\u003cp>After a refill of the lemonade, the main courses came. It’s family style here, and today we ordered four dishes for the three of us: Spicy Crispy Chicken, Burmese-style curry with shrimp, SuperStar Noodles, and curry eggplant. Here’s the rundown:\u003c/p>\n\u003cp>• The Spicy Crispy Chicken is a simple yet flavorful dish of fried boneless chicken, which is served in a sauce with just the right blend of sweetness and tang. The blanched broccoli garnish was nothing spectacular but went well with the sauce.\u003c/p>\n\u003cp>• The Burmese-Style shrimp curry was SO tasty! Simple, served with potatoes, but there was great flavor in the curry and it was awesome over rice.\u003c/p>\n\u003cp>• The SuperStar noodles were flour noodles with cucumbers, potatoes, dried shrimp, and tofu. The dish was served cold. It had a great consistency, sort of like a Pad Thai. This dish was really good, and it had a surprising kick! This is where you appreciate the cold ginger lemonade and coconut drink! (Speaking of the coconut drink, when you’ve finished all of the liquid inside, you can ask them to cut the top off and then you have a small dessert of tender coconut flesh inside!)\u003c/p>\n\u003cp>One thing to remember is that it’s not just the dishes themselves, but the combination of flavors that you’re able to enjoy here! Have a mouthful of crispy chicken with curried potatoes and garlicky noodles at the same time and you’ll know what I mean!\u003c/p>\n\u003cp>I didn’t leave much room to talk about the desserts, but the one I had in mind after looking at the menu was the one that the waitress recommended, so we ordered it. It was an amazing fried coconut cream-filled pastry served with coconut ice cream and condensed milk and strawberry slices on the side. PERFECT!\u003c/p>\n\u003cp>And even though there was a crowd out front, we were not rushed out as we finished our meal. And the lively Clement area has great shops and stores, so you can walk off the wonderful meal that you just had!\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>Before I went to Burma, I decided to check online to see what people were saying about the place. The most consistent comments were that the food is great, but the service is awful and there is usually an hour wait. Well, knowing this, I decided to attempt to miss the hour-long wait for a table and arrive early. We showed up at 6:30pm and were greeted by a very gracious hostess who seated us promptly. I had a good feeling about his place right when I entered. Decor was somewhere between authentic and “Hey, we don’t have a lot of cash, so we made do with what we had.” But you could see there was some thought put into it.\u003c/p>\n\u003cp>Everything on the menu sounded good. Our waiter promptly introduced himself and took our drink order. I decided to go with the Ginger Lemon Beer, a half pitcher to split. Good stuff, very refreshing with a nice smooth ginger aftertaste — not overpowering at all. I highly recommend this beer cooler concoction. For an appetizer, we went with the chix samosas. This was a recommendation by a buddy of mine who had been there several times before. He was another one who raved about the food then followed up with a sucky service comment. Anyway, I had to partially agree with him, the samosas were absolutely fabulous. Best I’ve ever had, and I have a place that I hold in very high regard when it comes to samosas. The curry spices, potatoes, and chix melded together beautifully. So we agree on that point, but so far the service had been great, not sucky at all. Next we went on to the famous twenty-two-ingredient Rainbow Salad. Lots of the online comments raved about this salad, so I had to have one. It comes out on a big plate with each of the ingredients sectioned out separately. Noodles, papaya, tofu, onions, shrimp, you get the picture. The young guy who brought it out asked us if we would like him to name all the ingredients. Of course we said yes. He did a great job — not one second of hesitation as he rolled through all twenty-two ingredients. Then, he proceeded to toss/mix all the good stuff together. Another winner in my book. But this is where we hit climax, at least when it came to the food.\u003c/p>\n\u003cp>Before I go on with the food journey, I must make some comments on the service at this place. For me, it was a complete one-eighty from what I had read and heard. Granted we arrived at 6:30, and the place was maybe a quarter full. I can see this place getting very busy and, due to its size, it might be hard to move around. But in any case, I was impressed with the teamwork that went on in this place. Our food was brought out by several different people throughout our meal, and they were all very gracious and professional. Water refills and plate clearing was timely. As the place started to fill up and the line started to form outside, the temperature inside started to get a little warm. To me, this is a big problem. I hate being at a restaurant when it’s not a comfortable temperature inside. Makes me antsy and want to leave. This only started to happen after our dessert came, so it was no big deal. Back to the food…\u003c/p>\n\u003cp>Our main courses are where it started to go downhill for me. We ordered the pumpkin stew and the chix casserole (the casserole was ordered on recommendation of our server). The pumpkin stew was one of the specials and was described as being served in a pumpkin. This made it sound kinda fun. Well, it wasn’t served in a pumpkin but it did have chunks of pumpkin in it. They seemed to be very over-cooked, mushy pumpkin. Yuk! The stew-like broth was hard to make out, but it did have a good favor to it. There were also big chunks of beef that seemed a bit too chewy for my liking. All in all, this was not a winner for me. The Chix Casserole was equally as disappointing. It was very dry rice with a chixleg buried within. The chixleg was not very appetizing because it seemed too brown. Maybe it was the sauce it was cooking in. Don’t get me wrong, neither one of the dishes were inedible, just not as spectacular as I had expected. Dessert was straight up BAD. We ordered the Paluda and ice cream sundae made with bread pudding. It sounded good, but what came out was something that reminded me of some kind of experimental concoction I would have come up with when I was five years old. Its colors consisted of red, white, and purple. That’s cools…but the taste was gross. There was a milky liquid that had a very artificial taste, which overpowered all other flavors in this thing. Me, wanting to look for the good in all things, decides to take my spoon all the way down to the bottom of the glass to get a taste of the red jewels nicely tucked away at the bottom of the murky sludge. Score!! I get a bunch of these things in my spoon as I pull it back up through the mix of ice cream, milk of magnesia, and then I promptly shove the entire spoon load into my mouth. OH MY GOD… I said this out loud, so everyone is looking at me. Now, do I spit out these jelly balls that taste like a synthetic cancer-causing material, or do I force them down my throat with the remaining splash of ginger lemon beer? I choose to do the latter and am thanking GOD for the yummy ginger aftertaste from the beer. I may have been exaggerating a little on the dessert, but I definitely won’t recommend it.\u003c/p>\n\u003cp>To end, I must say a few more things. I’m sure this place has some good stuff on the menu other that what we had for our main courses, and I was most impressed by the service — top-notch in my book. As for the bathroom. The bathroom was pretty standard, nothing to write home about as far as decor. It was clean and well stocked. Overall, a nice place. I would and will give it another go.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>I am so lucky to live within walking distance of this gem of a restaurant. I travel the world looking for unusual foods and flavors, but this one saves me the jet lag while transporting me to an exotic foreign port.\u003c/p>\n\u003cp>The great service starts at the front door. If you arrive after 6 o’clock or so, a line starts to form for an available table. The guests put their names on a clipboard hanging by the front door, along with a cell phone number. This allows you to roam away from the entrance, and the hostess will call you when your table is ready. Now, that is innovative and so high-tech today.\u003c/p>\n\u003cp>There was even an unexpected bit of “entertainment” just after we were seated. A man came into the restaurant with a grocery store shopping cart full of meats, produce, and packaged goods. He wheeled it right between our table and the next, and pushed it right into the kitchen. Talk about fresh! We couldn’t believe our eyes and laughed at the informality of it all.\u003c/p>\n\u003cp>I only have one problem with the menu. I am always torn between ordering the Ginger Salad and the Tea Leaf Salad. Just like the Rainbow Salad, which is a lovely array of noodles and spices, these two salads are presented on a plate as piles of individual ingredients. The gracious waitperson explains each component of the salads, e.g., pickled ginger, dried shrimp, fried garlic, sesame seeds, and split yellow peas, or imported Burmese tea leaves, tomatoes, and peanuts with the same seeds, peas, garlic, and shrimp. There is usually a vegetarian option offered in most selections. The individual piles are then mixed together and presented as a total salad — refreshing and delicious. Each bite is an amalgamation of crunchy, soft, spicy, light — a musical page full of staccato notes that all come together to dance a jig in your mouth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The curry pork is okay, but my favorite is the Tofu Kebat. It has stir-fried tofu with onions, squash, carrots, string beans, tomatoes, and green chiles. Served over jasmine rice, it is always a winner. The spicy chicken basil was fresh and enticing with a good amount of spice to wake up the taste buds. Dessert is a real treat since the Burmese cuisine uses lots of fresh mango and fruit. I am not usually a sweets eater, but these two fruits manage to make me feel like a kid again — a kid on vacation in a faraway land. We always go with friends so we can eat many dishes. I would and do go back in a heartbeat every chance I get!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paul K: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=43\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/paulk15.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk16.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk17.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cbr>\n\u003cstrong>Syrian Spiced Duck Breast\u003c/strong> with portobello mushrooms, grilled Black Mission figs, Yukon Gold potatoes, ragu of duck confit, and pomegranate molasses; \u003cstrong>Eggplant Napoleon\u003c/strong> with tomato coulis, feta, garbanzo beans, and red mustard greens; \u003cstrong>Pistachio Crème Brulée with Huckleberries\u003c/strong>\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/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, September 13, 2005\u003c/p>\n\u003cp>I take my taste buds all over the world looking for adventures in dining and satisfying treats. Then I find an enticing region that comes to me practically in my own back yard. Paul K is a small neighborhood restaurant that never ceases to amaze me. It is a vibrant marriage of Mediterranean and Middle Eastern cuisines that keep me coming back. I go there because I love the food. I stay a long time because I enjoy the whole experience.\u003c/p>\n\u003cp>I know I can look at a plate of food and remember how good everything tastes. What surprises me each time is how the flavors come alive in my mouth. All I have to do is think of the lamb riblets, and I can hardly wait one more minute before ordering them. Then, as long as I am there, the mezza platter is the easiest way to sample several dishes on one plate. Everything from the lemony garlicky artichoke hearts to the pomegranate molasses that accompanied my duck breast entrée is a culinary delight. Chef Daryl McDaniels brings the ingredients together in wonderful harmony — they play off each other in a rare symphony of flavors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And don’t leave too soon — it’s worth the whole trip there just to have Richard, “perform” the dessert menu. His descriptions are inventively choreographed and so sensuously theatrical, you don’t know whether to roll over and sigh or order something sweet. Be sure not to miss these seasonal and exceptional finales to any meal. You can also enjoy the interesting artwork on the walls and appreciate Richard as the artist.\u003c/p>\n\u003cp>I would and do go back when I can, and never hesitate to take friends. It is indeed a pleasure to introduce people to this fine adventure in dining. Everyone is made to feel welcome and comfortable in a genuinely friendly way. Paul K is a veritable trip to exotic lands, all wrapped up in contemporary flavorful dishes and uniquely delicious design.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david3.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>I called Paul K on Monday and asked if they had any availability that night. The guy on the phone said, “Sorry, but we’re not open on Mondays — how about on Tuesday?” I said, “Okay,” and he took my info. The reason I’m telling you this is because the person on the phone was really cool and he made my first contact with the restaurant a good one. To me, this is important, and it’s a good thing.\u003c/p>\n\u003cp>Next thing I do is check out their website. Get an idea of what I will order and get the lowdown on the chef along with any other tidbits. Their menu looked very interesting, Mediterranean with a focus on pomegranate. There was a nice article on their exec chef, Daryl. More warm fuzzy feelings that made me think this was going to be a great place to check out. I’ve driven down Gough Street a million times and Paul K’s sign always pulls my attention. Somehow I never ended up there. So this visit was, in some regards, “a long time coming.”\u003c/p>\n\u003cp>I like how they have the partially frosted windows so you aren’t distracted by the busy street they are located on. I like the attempt to shield the customers from the manic desperation of San Francisco’s streets. However, it was hard to ignore, or even be persuaded to ignore, the four separate instances of fire trucks blaring in all their glory, going by with flashing lights that penetrated right into the dark, relaxed atmosphere they are so desperately trying to maintain. Wonder if they knew there was a fire station right down the street when they decided on the location.\u003c/p>\n\u003cp>So back to my first impression comments. Our reso was for 7:30pm, and we arrived a bit early, about 7:10pm. The place had maybe three tables seated with folks. We bust in and go straight to the tiny host desk, and I say, “Hi, I have a 7:30pm reso but we’re a little early,” (I’m great at stating the obvious) and the look he gave me when I said that was, “Wow, thanks for letting me know you’re twenty minutes early. Boy, I would have never figured that one out.” All this just by the expression on his face. Then he pointed us to the bar. Then he quickly recoiled and said, with a smile on his face, “I can seat you now if you like.” Okay, what just happened? A complete one-eighty from pompous rude guy to gracious welcoming host. Can you say mood swing? Anyway, it put me a bad place, so take that into consideration as you read on. The point here, or at least the one I’m attempting to make, is that first impressions, especially for restaurants, are very important. No one wants to deal with high and mighty attitudes, especially right when you walk through the door. ‘Cuz even if you switch to ass-kissing mode, the damage is done. Okay, this horse is dead. I’m moving on.\u003c/p>\n\u003cp>Atmosphere. As stated above, there is a sporadic siren distraction that hovers throughout the experience — at least there was on my visit. But it is definitely bearable. The space is really nice: great color scheme, beautiful flowers, cool artwork. You can tell the place was done by someone who knew what they were doing. The small open kitchen was nice as well. I could see the chef (Daryl himself) at the stove. The bathroom was clean, decor was nice, but very small.\u003c/p>\n\u003cp>The vibe in the place is super hipster. I don’t mind that too much. Just wanted to point it out. There is a slant toward arrogance from everyone, even down to the bus boy. Our server made his way over to our table. He introduced himself and started to tell us about the specials. Interestingly, he made a purposeful effort to over-enunciate each word as he waved his hands like a magician. I thought to myself, as he was doing this, “I bet he does this to keep the attention of the table, so they don’t asked him to repeat the specials again.” Then I realized that I was so distracted by his approach that I was too busy trying to discern his motivation behind the table sideshow that I wasn’t even listening to him. I wonder how often that happens. I did catch the words “fettuccini with duck ragu,” and that’s all I needed to hear. Sounds good. We ordered that along with the Syrian duck breast. We started with an excellent soup and continued on with the mezza platter. We asked our waiter to recommend a bottle of wine. He went with the Heron Lake Pinot. We were smooth sailing with our soup and mezza platter — it was all good stuff. I really enjoyed the two flavors of hummus, and the feta cheese was fabulous. The soup was very bold and full of flavor. Unfortunately, it did not go well with the wine.\u003c/p>\n\u003cp>Our main dishes arrived in a timely manner, and I wish I could say the same for the water refills. The cucumber slice in the water glasses was a nice touch — just make an attempt to keep it floating, instead of stuck to the inside of my glass. So, my impression of the duck breast was not so good. The duck meat itself seemed a little tough and the pomegranate sauce/glaze seem to overpower all other flavors and did not work with the wine at all. I must say the figs helped to soften some of the tartness, but eventually they were no match for the invasion of the pomegranate. The fettuccini was really good. Hats off to the chef on that dish — lots of flavor and good texture. But the wine wasn’t working with this dish either. Pomegranate, again, might be the culprit — it might be hard to work wine with this kind of ingredient. We didn’t finish our plates, and asked to have the fettuccini wrapped up to go. Then we banished the hardly-touched duck to nowhere land.\u003c/p>\n\u003cp>Paul K is a restaurant with very bold flavors. I’m down with bold, rich flavors, they just weren’t working for me. Dessert was good. There was a Paul K Sundae — he named a sundae after himself. Does anyone else find that a little weird? It was good. Yummy ice cream with caramel and chocolate, topped with whipped cream and toasted almonds.\u003c/p>\n\u003cp>All in all, Paul K was OK. Maybe they should call it “Paul’s OK.” Maybe I was expecting too much or was somehow jaded by my first impression as we walked in.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>Paul K is in a great location, not too far from the Opera House and Market Street. Parking wasn’t a problem on this night (no show going on) and from the outside you can see the great artwork and décor that awaits you. The friendly host directed me toward the neat-looking bar where I waited for the rest of my party to arrive. I could have taken a seat at my table since it was ready for me, thanks to the reservations I made online (another plus), but I decided to have a drink instead. The wine list was small and, though it had a funny and creative way of describing the wines (“Perfumed Whites You Can Dabble Behind Your Ears,” “Bold Reds that Keep No Secrets”), there were no real gems on there. When the rest of my party arrived, we all shared a glass at the bar. Between my three dinner mates, we tried many of the wines, but weren’t impressed by any of them. However, one friend switched over to a pomegranate martini, which was very good.\u003c/p>\n\u003cp>This is where the review turns south…\u003c/p>\n\u003cp>With four people we were able to try a number of different appetizers. Artichoke hearts with garlic and lemon, pepper-crusted ahi with tabbouleh and pickled vegetables, pomegranate-infused lamb riblets, and steamed mussels. I can’t get too detailed about the flavors because most of the items were very bland. For starters, I usually LOVE artichoke hearts. But these hearts were hard and a bit dry. And although the portion was very large, the steamed mussels had no flavor to them, and about one-third of the order had closed shells — a no-no for mussels! The Aleppo pepper added no flavor to the ahi, and I felt as if the tabbouleh and pickle accompanying the ahi were on the wrong plate. They definitely didn’t belong. On the positive side, the lamb riblet was very tender, well cooked, and had a wonderful pomegranate-infused taste to it.\u003c/p>\n\u003cp>For dinner I decided to stick to what I knew would be cooked well and that was the lamb, so I ordered the grilled lamb chops, which were served with au gratin potatoes. I really enjoyed this dish and decided that Paul K definitely knew how to cook their lamb. The potatoes and lamb went very well together. My friend ordered the pan-seared sea bass, which was cooked perfectly, too, and served with delicious chanterelle mushrooms. Very tasty. However, the eggplant Napoleon lacked the flavor that you would expect from grilled eggplant layered with feta and tomatoes, and it was served over garbanzo beans that were overly dry.\u003c/p>\n\u003cp>For dessert we ordered three items:\u003c/p>\n\u003cp>• The Paul K Sundae: A very simple sundae, made with toasted almond ice cream and topped with almonds. Pretty good.\u003c/p>\n\u003cp>• Pistachio Crème Brulée: A very green pistachio flavor that went well with the huckleberries on top.\u003c/p>\n\u003cp>• Chocolate Espresso Tort: Not too dense chocolate tort. Tasty, but nothing out of the ordinary here.\u003c/p>\n\u003cp>Although we didn’t partake, they had a good selection of ports and Scotch.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I don’t want to be too negative. The presentation and the décor were nice and the initial table setting of cucumber water (interesting) and pita (instead of bread) was very unique. However, the appetizers were disappointing, the service and wine selection did not stand out, and though some of the entrees and desserts were okay, I would not go back or recommend Paul K to anyone. In my opinion, it was as if someone built a restaurant to capture the theatre crowd, tried to prepare trendy food with a Mediterranean twist, but forgot to taste the food along the way.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n199 Gough Street (at Oak)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-552-7132\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulkrestaurant.com\">www.paulkrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mediterranean\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paul K: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=43\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/paulk15.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk16.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk17.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cbr>\n\u003cstrong>Syrian Spiced Duck Breast\u003c/strong> with portobello mushrooms, grilled Black Mission figs, Yukon Gold potatoes, ragu of duck confit, and pomegranate molasses; \u003cstrong>Eggplant Napoleon\u003c/strong> with tomato coulis, feta, garbanzo beans, and red mustard greens; \u003cstrong>Pistachio Crème Brulée with Huckleberries\u003c/strong>\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/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, September 13, 2005\u003c/p>\n\u003cp>I take my taste buds all over the world looking for adventures in dining and satisfying treats. Then I find an enticing region that comes to me practically in my own back yard. Paul K is a small neighborhood restaurant that never ceases to amaze me. It is a vibrant marriage of Mediterranean and Middle Eastern cuisines that keep me coming back. I go there because I love the food. I stay a long time because I enjoy the whole experience.\u003c/p>\n\u003cp>I know I can look at a plate of food and remember how good everything tastes. What surprises me each time is how the flavors come alive in my mouth. All I have to do is think of the lamb riblets, and I can hardly wait one more minute before ordering them. Then, as long as I am there, the mezza platter is the easiest way to sample several dishes on one plate. Everything from the lemony garlicky artichoke hearts to the pomegranate molasses that accompanied my duck breast entrée is a culinary delight. Chef Daryl McDaniels brings the ingredients together in wonderful harmony — they play off each other in a rare symphony of flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And don’t leave too soon — it’s worth the whole trip there just to have Richard, “perform” the dessert menu. His descriptions are inventively choreographed and so sensuously theatrical, you don’t know whether to roll over and sigh or order something sweet. Be sure not to miss these seasonal and exceptional finales to any meal. You can also enjoy the interesting artwork on the walls and appreciate Richard as the artist.\u003c/p>\n\u003cp>I would and do go back when I can, and never hesitate to take friends. It is indeed a pleasure to introduce people to this fine adventure in dining. Everyone is made to feel welcome and comfortable in a genuinely friendly way. Paul K is a veritable trip to exotic lands, all wrapped up in contemporary flavorful dishes and uniquely delicious design.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david3.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>I called Paul K on Monday and asked if they had any availability that night. The guy on the phone said, “Sorry, but we’re not open on Mondays — how about on Tuesday?” I said, “Okay,” and he took my info. The reason I’m telling you this is because the person on the phone was really cool and he made my first contact with the restaurant a good one. To me, this is important, and it’s a good thing.\u003c/p>\n\u003cp>Next thing I do is check out their website. Get an idea of what I will order and get the lowdown on the chef along with any other tidbits. Their menu looked very interesting, Mediterranean with a focus on pomegranate. There was a nice article on their exec chef, Daryl. More warm fuzzy feelings that made me think this was going to be a great place to check out. I’ve driven down Gough Street a million times and Paul K’s sign always pulls my attention. Somehow I never ended up there. So this visit was, in some regards, “a long time coming.”\u003c/p>\n\u003cp>I like how they have the partially frosted windows so you aren’t distracted by the busy street they are located on. I like the attempt to shield the customers from the manic desperation of San Francisco’s streets. However, it was hard to ignore, or even be persuaded to ignore, the four separate instances of fire trucks blaring in all their glory, going by with flashing lights that penetrated right into the dark, relaxed atmosphere they are so desperately trying to maintain. Wonder if they knew there was a fire station right down the street when they decided on the location.\u003c/p>\n\u003cp>So back to my first impression comments. Our reso was for 7:30pm, and we arrived a bit early, about 7:10pm. The place had maybe three tables seated with folks. We bust in and go straight to the tiny host desk, and I say, “Hi, I have a 7:30pm reso but we’re a little early,” (I’m great at stating the obvious) and the look he gave me when I said that was, “Wow, thanks for letting me know you’re twenty minutes early. Boy, I would have never figured that one out.” All this just by the expression on his face. Then he pointed us to the bar. Then he quickly recoiled and said, with a smile on his face, “I can seat you now if you like.” Okay, what just happened? A complete one-eighty from pompous rude guy to gracious welcoming host. Can you say mood swing? Anyway, it put me a bad place, so take that into consideration as you read on. The point here, or at least the one I’m attempting to make, is that first impressions, especially for restaurants, are very important. No one wants to deal with high and mighty attitudes, especially right when you walk through the door. ‘Cuz even if you switch to ass-kissing mode, the damage is done. Okay, this horse is dead. I’m moving on.\u003c/p>\n\u003cp>Atmosphere. As stated above, there is a sporadic siren distraction that hovers throughout the experience — at least there was on my visit. But it is definitely bearable. The space is really nice: great color scheme, beautiful flowers, cool artwork. You can tell the place was done by someone who knew what they were doing. The small open kitchen was nice as well. I could see the chef (Daryl himself) at the stove. The bathroom was clean, decor was nice, but very small.\u003c/p>\n\u003cp>The vibe in the place is super hipster. I don’t mind that too much. Just wanted to point it out. There is a slant toward arrogance from everyone, even down to the bus boy. Our server made his way over to our table. He introduced himself and started to tell us about the specials. Interestingly, he made a purposeful effort to over-enunciate each word as he waved his hands like a magician. I thought to myself, as he was doing this, “I bet he does this to keep the attention of the table, so they don’t asked him to repeat the specials again.” Then I realized that I was so distracted by his approach that I was too busy trying to discern his motivation behind the table sideshow that I wasn’t even listening to him. I wonder how often that happens. I did catch the words “fettuccini with duck ragu,” and that’s all I needed to hear. Sounds good. We ordered that along with the Syrian duck breast. We started with an excellent soup and continued on with the mezza platter. We asked our waiter to recommend a bottle of wine. He went with the Heron Lake Pinot. We were smooth sailing with our soup and mezza platter — it was all good stuff. I really enjoyed the two flavors of hummus, and the feta cheese was fabulous. The soup was very bold and full of flavor. Unfortunately, it did not go well with the wine.\u003c/p>\n\u003cp>Our main dishes arrived in a timely manner, and I wish I could say the same for the water refills. The cucumber slice in the water glasses was a nice touch — just make an attempt to keep it floating, instead of stuck to the inside of my glass. So, my impression of the duck breast was not so good. The duck meat itself seemed a little tough and the pomegranate sauce/glaze seem to overpower all other flavors and did not work with the wine at all. I must say the figs helped to soften some of the tartness, but eventually they were no match for the invasion of the pomegranate. The fettuccini was really good. Hats off to the chef on that dish — lots of flavor and good texture. But the wine wasn’t working with this dish either. Pomegranate, again, might be the culprit — it might be hard to work wine with this kind of ingredient. We didn’t finish our plates, and asked to have the fettuccini wrapped up to go. Then we banished the hardly-touched duck to nowhere land.\u003c/p>\n\u003cp>Paul K is a restaurant with very bold flavors. I’m down with bold, rich flavors, they just weren’t working for me. Dessert was good. There was a Paul K Sundae — he named a sundae after himself. Does anyone else find that a little weird? It was good. Yummy ice cream with caramel and chocolate, topped with whipped cream and toasted almonds.\u003c/p>\n\u003cp>All in all, Paul K was OK. Maybe they should call it “Paul’s OK.” Maybe I was expecting too much or was somehow jaded by my first impression as we walked in.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>Paul K is in a great location, not too far from the Opera House and Market Street. Parking wasn’t a problem on this night (no show going on) and from the outside you can see the great artwork and décor that awaits you. The friendly host directed me toward the neat-looking bar where I waited for the rest of my party to arrive. I could have taken a seat at my table since it was ready for me, thanks to the reservations I made online (another plus), but I decided to have a drink instead. The wine list was small and, though it had a funny and creative way of describing the wines (“Perfumed Whites You Can Dabble Behind Your Ears,” “Bold Reds that Keep No Secrets”), there were no real gems on there. When the rest of my party arrived, we all shared a glass at the bar. Between my three dinner mates, we tried many of the wines, but weren’t impressed by any of them. However, one friend switched over to a pomegranate martini, which was very good.\u003c/p>\n\u003cp>This is where the review turns south…\u003c/p>\n\u003cp>With four people we were able to try a number of different appetizers. Artichoke hearts with garlic and lemon, pepper-crusted ahi with tabbouleh and pickled vegetables, pomegranate-infused lamb riblets, and steamed mussels. I can’t get too detailed about the flavors because most of the items were very bland. For starters, I usually LOVE artichoke hearts. But these hearts were hard and a bit dry. And although the portion was very large, the steamed mussels had no flavor to them, and about one-third of the order had closed shells — a no-no for mussels! The Aleppo pepper added no flavor to the ahi, and I felt as if the tabbouleh and pickle accompanying the ahi were on the wrong plate. They definitely didn’t belong. On the positive side, the lamb riblet was very tender, well cooked, and had a wonderful pomegranate-infused taste to it.\u003c/p>\n\u003cp>For dinner I decided to stick to what I knew would be cooked well and that was the lamb, so I ordered the grilled lamb chops, which were served with au gratin potatoes. I really enjoyed this dish and decided that Paul K definitely knew how to cook their lamb. The potatoes and lamb went very well together. My friend ordered the pan-seared sea bass, which was cooked perfectly, too, and served with delicious chanterelle mushrooms. Very tasty. However, the eggplant Napoleon lacked the flavor that you would expect from grilled eggplant layered with feta and tomatoes, and it was served over garbanzo beans that were overly dry.\u003c/p>\n\u003cp>For dessert we ordered three items:\u003c/p>\n\u003cp>• The Paul K Sundae: A very simple sundae, made with toasted almond ice cream and topped with almonds. Pretty good.\u003c/p>\n\u003cp>• Pistachio Crème Brulée: A very green pistachio flavor that went well with the huckleberries on top.\u003c/p>\n\u003cp>• Chocolate Espresso Tort: Not too dense chocolate tort. Tasty, but nothing out of the ordinary here.\u003c/p>\n\u003cp>Although we didn’t partake, they had a good selection of ports and Scotch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t want to be too negative. The presentation and the décor were nice and the initial table setting of cucumber water (interesting) and pita (instead of bread) was very unique. However, the appetizers were disappointing, the service and wine selection did not stand out, and though some of the entrees and desserts were okay, I would not go back or recommend Paul K to anyone. In my opinion, it was as if someone built a restaurant to capture the theatre crowd, tried to prepare trendy food with a Mediterranean twist, but forgot to taste the food along the way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Universal Café: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=41\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/universal1.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal15.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal13.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cbr>\nGrilled Steak with Frites, Linguine with Duck Confit and Wilted Spinach, Chocolate Tort with Caramel and Vanilla 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/david4.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>Okay! This was the last of the three places I went to and this was my pick. I’ve been to Universal Café numerous times, but never at 6pm and by myself. I thought I would change it up a bit. Here’s the blow-by-blow.\u003c/p>\n\u003cp>I walked in and the place was empty except for a cute family: mom, dad, and two cute towheads. It reminded me of how much I love living in the Mission. I grew up in the suburbs and was never lucky enough to enjoy the killer food scene we have here in the city. Anyway, I sat down at the counter. It’s small — four or five barstools. I checked out the menu, it’s always new. I decided to order the roasted chix. Although the pork chop sounded good, I remember how much I loved the chix last time I was here and I just wanted to do something easy. I order a beer first and the heirloom tomato salad. It’s tomato season…right? Well, the tomato salad was great. Big slices of juicy red, green, and yellow tomatoes and a few cherry toms as well. They didn’t use basil, but instead used some kind of bitter green. Not sure what it was, but I loved it. It went well with balsamic vinegar and the sweetness of the tomatoes. I ate it all and used some of the bread to sop up the mix of liquid left behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The person serving me was getting things ready for the night, folding napkins and moving tables, but keeping an eye on me. Man, why do I keep thinking about Angela? Keep focused. That’s another story. The next course: roasted chix with polenta, chanterelle mushrooms, and spinach. I watched the guys in the small kitchen prepare it. Roasted chix, leg, thigh, and breast perched on top of polenta with a rich earthy sauce with yummy chanterelle mushrooms. I didn’t eat it all ‘cuz the portion was pretty big, and I wanted to save room for dessert. I did, however, take it home with me and had a midnight snack. It even tasted great cold and standing in front of the fridge. The cooks/chef are real people. No exhibition chefs here, just real people. Kinda rough looking, but complete professionals. It was cool watching them delicately plate the food. Dessert was a chocolate tort with vanilla ice cream — very rich and smooth and warm. I made sure to get some of the ice cream with each bite. No leftovers on that one. By the time I was done with dessert, it started to get a little busy. I could feel the vibe of the place starting to get going. Servers were coming on and the place started to move. I felt the pulse of the place start to come alive. It was then that I noticed the music — a thick lounge-y beat. Perfect complement to the atmosphere. Didn’t want to leave but had to get going. Meeting some friend for some drinks at Medjool.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>To start off, I think I chose a good day to dine because there were quite a few parking spaces. I’ve been to this area before and I’ve had to circle for a long time just looking for parking! So that was definitely a plus.\u003c/p>\n\u003cp>From the outside, Universal Café looks like a nice urban, trendy, neighborhood restaurant. And that pretty much describes the atmosphere as well. With tables outside and in, you can dine in the fresh air or indoors next to the open kitchen. A chalkboard informs you of the day’s specials as well as tells you about the wines, which you can enjoy at the small bar inside while you wait for your table.\u003c/p>\n\u003cp>My reservations for four people had us sitting inside. They sat us even though my whole party hadn’t arrived yet, which is a nicety that not all places will do nowadays. It was a table near the open kitchen, so every now and then you would see flames exploding from behind you. Kind of neat. The service was good, but they don’t go out of their way for you. But I believe there was only one server for all of the tables (about ten of them), so it’s understandable. When I asked the server what he recommended, his reply was that he “didn’t want to steer anyone away from anything.” I found that a little weird.\u003c/p>\n\u003cp>With four people we were able to try most of the appetizers on the menu:\u003c/p>\n\u003cp>• A BLT with sweetbreads: This was a very good dish, and a good introduction to sweetbreads for the first-timer. It was served on lightly toasted French bread with crisp bacon, lettuce, large heirloom tomatoes, and a large chunk of fried sweetbread.\u003c/p>\n\u003cp>• An arugula and pecorino salad with figs: Very refreshing salad. The ripe figs really made this dish!\u003c/p>\n\u003cp>• Grilled white shrimp: I was disappointed by the accompanying salad/greens (which was like a bad coleslaw), but the large grilled shrimp were cooked perfectly and had great flavor.\u003c/p>\n\u003cp>• Leek and olive flatbread: This was unexpectedly large. It was basically a really thin cheese pizza. A little plain, but good.\u003c/p>\n\u003cp>The wine selection wasn’t very extensive, but what they had (by the glass and bottle) was impressive and well-priced. The Fife Zinfandel I ordered went well with my main course, which was the grilled steak. Perfectly medium-rare and served with a side of frites. The green onion garnish with the steak was wonderful, but the frites were a bit salty. I thought it may have just been my order, but my friend who also ordered the steak had fries that suffered from the same ailment.\u003c/p>\n\u003cp>One of my fellow diners ordered the grilled halibut. The fish itself was fresh, however the creamy white sauce it was served with had no real flavor and the garnish of potatoes and vinegary beets overpowered the fish.\u003c/p>\n\u003cp>For dessert we split two items:\u003c/p>\n\u003cp>A bittersweet chocolate cake with a scoop of caramel gelato: YUM. This was great! Moist, bittersweet, chocolate cake served warm with a large scoop of caramel gelato, drizzled with chocolate and caramel. Excellent.\u003c/p>\n\u003cp>Apple and huckleberry crisp with a scoop of vanilla gelato: ALMOST AS GOOD! Perfectly baked!\u003c/p>\n\u003cp>Overall the experience was good. Good atmosphere, nice décor, and decent service. Although I pointed out a few things that were negative, most of the food was very good and I was pleasantly surprised by the dessert! I think this is a good local restaurant for a laidback meal that you can take your time enjoying while you talk and catch up with your friends. And although it’s small, the fact that they take reservations and have a small bar with good wine may make up for any wait that you may have to endure on a more crowded day.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Wednesday, October 12, 2005\u003c/p>\n\u003cp>Universal Café was a treat of a restaurant for a new find, although it has been there for thirteen years. I went there with no expectations, and was thoroughly delighted with the whole experience. Friendly, warm service was evident from my arrival, and it immediately exuded a neighborhood feeling. I had the impression that most patrons are regulars, and seem familiar with the food and space. My biggest fear when I see all hard surfaces is that table conversation will be difficult, but this was not the case since it was not full when we were there. The lighting was excellent and the gorgeous floral arrangement on the counter of the open kitchen added beautiful color to an otherwise monotone look. Noticed the clever placement of the silver knife and fork crossed on the white cloth napkin — artistic touch. We were welcomed and served by a very attentive person who was knowledgeable and friendly.\u003c/p>\n\u003cp>Overall, the food was very good. I would go back in an instant for the chicken entree. It was done to perfection, and even discovered from the owner afterwards how it is finished in a seven-hundred-degree oven to crisp the skin. The combination of the creamy polenta and wilted spinach made it a “must have again.” My dishes of fennel sausage and duck confit linguine could have used another level of flavor, but generally were very good. Under my appetizer sausage was the caramelized syrup from the grilled figs and apples that made the dish wonderful. The wine was not spectacular, but went well with my meal. The dessert was difficult to eat at first since the granita was packed and piled high in the stemmed dish causing it to spill over when first eaten, but whem combined with the gelato on the bottom, it made for a sweet treat. Would like to have it served a different way.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A visit to the bathroom at the end was pleasant, as it was very roomy and clean. I would go back to this restaurant over and over and not hesitate to take friends with me. Practically every other table started with a pile of garlic fries that I vow to have when I return. A lengthy conversation with the owner, Armando, after dinner, gave us a history of the restaurant and a feeling that they are happy to be providing such good food to the people in the area. Dedication and pride makes for confidence and a good dining experience.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2814 19th Street (between Bryant and Florida)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-821-4608\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.universalcafe.net\">www.universalcafe.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Californian\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Universal Café: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=41\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/universal1.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal15.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal13.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cbr>\nGrilled Steak with Frites, Linguine with Duck Confit and Wilted Spinach, Chocolate Tort with Caramel and Vanilla 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/david4.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>Okay! This was the last of the three places I went to and this was my pick. I’ve been to Universal Café numerous times, but never at 6pm and by myself. I thought I would change it up a bit. Here’s the blow-by-blow.\u003c/p>\n\u003cp>I walked in and the place was empty except for a cute family: mom, dad, and two cute towheads. It reminded me of how much I love living in the Mission. I grew up in the suburbs and was never lucky enough to enjoy the killer food scene we have here in the city. Anyway, I sat down at the counter. It’s small — four or five barstools. I checked out the menu, it’s always new. I decided to order the roasted chix. Although the pork chop sounded good, I remember how much I loved the chix last time I was here and I just wanted to do something easy. I order a beer first and the heirloom tomato salad. It’s tomato season…right? Well, the tomato salad was great. Big slices of juicy red, green, and yellow tomatoes and a few cherry toms as well. They didn’t use basil, but instead used some kind of bitter green. Not sure what it was, but I loved it. It went well with balsamic vinegar and the sweetness of the tomatoes. I ate it all and used some of the bread to sop up the mix of liquid left behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The person serving me was getting things ready for the night, folding napkins and moving tables, but keeping an eye on me. Man, why do I keep thinking about Angela? Keep focused. That’s another story. The next course: roasted chix with polenta, chanterelle mushrooms, and spinach. I watched the guys in the small kitchen prepare it. Roasted chix, leg, thigh, and breast perched on top of polenta with a rich earthy sauce with yummy chanterelle mushrooms. I didn’t eat it all ‘cuz the portion was pretty big, and I wanted to save room for dessert. I did, however, take it home with me and had a midnight snack. It even tasted great cold and standing in front of the fridge. The cooks/chef are real people. No exhibition chefs here, just real people. Kinda rough looking, but complete professionals. It was cool watching them delicately plate the food. Dessert was a chocolate tort with vanilla ice cream — very rich and smooth and warm. I made sure to get some of the ice cream with each bite. No leftovers on that one. By the time I was done with dessert, it started to get a little busy. I could feel the vibe of the place starting to get going. Servers were coming on and the place started to move. I felt the pulse of the place start to come alive. It was then that I noticed the music — a thick lounge-y beat. Perfect complement to the atmosphere. Didn’t want to leave but had to get going. Meeting some friend for some drinks at Medjool.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>To start off, I think I chose a good day to dine because there were quite a few parking spaces. I’ve been to this area before and I’ve had to circle for a long time just looking for parking! So that was definitely a plus.\u003c/p>\n\u003cp>From the outside, Universal Café looks like a nice urban, trendy, neighborhood restaurant. And that pretty much describes the atmosphere as well. With tables outside and in, you can dine in the fresh air or indoors next to the open kitchen. A chalkboard informs you of the day’s specials as well as tells you about the wines, which you can enjoy at the small bar inside while you wait for your table.\u003c/p>\n\u003cp>My reservations for four people had us sitting inside. They sat us even though my whole party hadn’t arrived yet, which is a nicety that not all places will do nowadays. It was a table near the open kitchen, so every now and then you would see flames exploding from behind you. Kind of neat. The service was good, but they don’t go out of their way for you. But I believe there was only one server for all of the tables (about ten of them), so it’s understandable. When I asked the server what he recommended, his reply was that he “didn’t want to steer anyone away from anything.” I found that a little weird.\u003c/p>\n\u003cp>With four people we were able to try most of the appetizers on the menu:\u003c/p>\n\u003cp>• A BLT with sweetbreads: This was a very good dish, and a good introduction to sweetbreads for the first-timer. It was served on lightly toasted French bread with crisp bacon, lettuce, large heirloom tomatoes, and a large chunk of fried sweetbread.\u003c/p>\n\u003cp>• An arugula and pecorino salad with figs: Very refreshing salad. The ripe figs really made this dish!\u003c/p>\n\u003cp>• Grilled white shrimp: I was disappointed by the accompanying salad/greens (which was like a bad coleslaw), but the large grilled shrimp were cooked perfectly and had great flavor.\u003c/p>\n\u003cp>• Leek and olive flatbread: This was unexpectedly large. It was basically a really thin cheese pizza. A little plain, but good.\u003c/p>\n\u003cp>The wine selection wasn’t very extensive, but what they had (by the glass and bottle) was impressive and well-priced. The Fife Zinfandel I ordered went well with my main course, which was the grilled steak. Perfectly medium-rare and served with a side of frites. The green onion garnish with the steak was wonderful, but the frites were a bit salty. I thought it may have just been my order, but my friend who also ordered the steak had fries that suffered from the same ailment.\u003c/p>\n\u003cp>One of my fellow diners ordered the grilled halibut. The fish itself was fresh, however the creamy white sauce it was served with had no real flavor and the garnish of potatoes and vinegary beets overpowered the fish.\u003c/p>\n\u003cp>For dessert we split two items:\u003c/p>\n\u003cp>A bittersweet chocolate cake with a scoop of caramel gelato: YUM. This was great! Moist, bittersweet, chocolate cake served warm with a large scoop of caramel gelato, drizzled with chocolate and caramel. Excellent.\u003c/p>\n\u003cp>Apple and huckleberry crisp with a scoop of vanilla gelato: ALMOST AS GOOD! Perfectly baked!\u003c/p>\n\u003cp>Overall the experience was good. Good atmosphere, nice décor, and decent service. Although I pointed out a few things that were negative, most of the food was very good and I was pleasantly surprised by the dessert! I think this is a good local restaurant for a laidback meal that you can take your time enjoying while you talk and catch up with your friends. And although it’s small, the fact that they take reservations and have a small bar with good wine may make up for any wait that you may have to endure on a more crowded day.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Wednesday, October 12, 2005\u003c/p>\n\u003cp>Universal Café was a treat of a restaurant for a new find, although it has been there for thirteen years. I went there with no expectations, and was thoroughly delighted with the whole experience. Friendly, warm service was evident from my arrival, and it immediately exuded a neighborhood feeling. I had the impression that most patrons are regulars, and seem familiar with the food and space. My biggest fear when I see all hard surfaces is that table conversation will be difficult, but this was not the case since it was not full when we were there. The lighting was excellent and the gorgeous floral arrangement on the counter of the open kitchen added beautiful color to an otherwise monotone look. Noticed the clever placement of the silver knife and fork crossed on the white cloth napkin — artistic touch. We were welcomed and served by a very attentive person who was knowledgeable and friendly.\u003c/p>\n\u003cp>Overall, the food was very good. I would go back in an instant for the chicken entree. It was done to perfection, and even discovered from the owner afterwards how it is finished in a seven-hundred-degree oven to crisp the skin. The combination of the creamy polenta and wilted spinach made it a “must have again.” My dishes of fennel sausage and duck confit linguine could have used another level of flavor, but generally were very good. Under my appetizer sausage was the caramelized syrup from the grilled figs and apples that made the dish wonderful. The wine was not spectacular, but went well with my meal. The dessert was difficult to eat at first since the granita was packed and piled high in the stemmed dish causing it to spill over when first eaten, but whem combined with the gelato on the bottom, it made for a sweet treat. Would like to have it served a different way.\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 bathroom at the end was pleasant, as it was very roomy and clean. I would go back to this restaurant over and over and not hesitate to take friends with me. Practically every other table started with a pile of garlic fries that I vow to have when I return. A lengthy conversation with the owner, Armando, after dinner, gave us a history of the restaurant and a feeling that they are happy to be providing such good food to the people in the area. Dedication and pride makes for confidence and a good dining experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Viks Chaat Corner: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=33\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" 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/viks10.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks13.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks12.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cbr>\nMasala Dosa, Vegetable Kathi, Assorted Indian Pastries\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/peter104.jpg\" alt=\"Peter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viks Chaat Corner\u003cbr>\n\u003cstrong>Reviewed Viks Chaat Corner:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>Why would I recommend a place like Viks? After all, you can’t really get a complete meal there, and it is, in part, a nuthouse. You sometimes have to wait in a long line stretching out the door, only to have a few moments to decide among the dozens of regular chaat (Indian street-food snack) offerings or daily specials that come out of the kitchen, where at least a half-dozen women work furiously to turn out freshly crisped dosas (large, thin crêpes made of lentil and rice flour) filled with savory meats, airy-light poori breads, scrumptious samosas stuffed with spicy lamb filling, or moist chickpea cakes flecked with fresh coconut and mint chutney. Dining in a warehouse on paper plates is not exactly fine dining, but Viks is a stunning example of a type Indian cuisine that, while more at home in the alleyways of Madras than in the shadow of Berkeley’s precious 4th Street boutiques, deserves to be widely known and shared.\u003c/p>\n\u003cp>What started some ten years ago as a friendly, backroom snack service of an Indian goods market has blossomed into a full-scale chaat factory. The owners expanded the hot food service a few years ago into the market’s next-door warehouse, which now has been fitted with a few long counter tables, little round cocktail tables, rather uncomfortable chairs, and a ceaseless flow of delectable savory snacks. After placing your order, you have to listen for the announcement of your food’s availability over the East Bay’s worst public address system that manages to make every announcement sound like the same garbled message. Orders need to be picked up from the friendly counter person and brought back to your table, which hopefully has not been occupied in the meantime by another hungry party. To add to the frenetic experience, your order, which, if you are smart, will contain at least four snacks, even if you are eating alone, comes up, not at once, but in a kind of haphazard sequence… So just as you have made your way back to your table and are ready to tuck into your ground lamb kabobs in a spicy-hot chocolate-brown sauce, you may be interrupted with the news that your dhokla (the aforementioned chickpea cakes) or mirchi vada (potato-stuffed Anaheim chili peppers) are ready to be picked up. The daily specials are worth paying attention to — crumbly idli (mounds of little rice flour cakes topped with daal), or fish kebabs, or lamb samosas. As you are ordering, grab a few of the super-sweet desserts from the display case, so you don’t have to wait in line a second time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the chaos is worth it, for this kind of South Asian (thus mainly vegetarian) snack food must, by definition, be prepared to order, and Viks does so with meticulous attention to balanced flavors and ultra-fresh ingredients. Wash some of those snacks down with a mango lassi (no beer or wine, unfortunately), and duck in next door to the grocery afterwards to pick up a bottle of lime pickle or, if you’ve been inspired, a pound of rice and lentil flour to make your own dhosas. But I guarantee they won’t turn out as great as Viks.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/roger104.jpg\" alt=\"Roger\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Insalata’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Viks Chaat Corner:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>Viks Chaat Corner is located in Berkeley in a mixed industrial and residential area. I went there for lunch with no idea what I was getting into. I have only had Indian food twice in my life, so I was a complete novice.\u003c/p>\n\u003cp>The decor was Spartan; semi-industrial. Actually felt somewhat “Soviet” in its austerity. But that’s a design choice and somewhat typical of Berkeley. However, the smells wafting from the kitchen were intriguing and piqued my interest.\u003c/p>\n\u003cp>Ordering from the counter, I was able to get a table easily and waited only a short time for my food. It was busy, but not crowded, and I enjoyed listening to the Indian music wafting over the speakers. It was at a pleasant volume; present but not oppressive, and had I not been alone, it would have been easy to carry on a conversation.\u003c/p>\n\u003cp>Knowing nothing about the cuisine other than the understanding that curry is used in almost everything, I looked at the menu and randomly chose the Konkan Chicken Special, with a mango lassi to drink. I also ordered the Dahi Bata Puri appetizer (corn-puffed puris stuffed with potatoes and covered in a yogurt/tamarind sauce). The Konkan Chicken was a boneless chicken curry with homemade spices. The chicken also came with a mixed vegetable khadi, brown rice, chappati, papadum, and a raita and pickle sauce.\u003c/p>\n\u003cp>The chicken was good, although all I could really taste was the curry. I really enjoyed the vegetable khadi with its sublime mix of flavors that I couldn’t really place, but it was delicious nonetheless. I also enjoyed the raita and pickle sauce, which was a refreshing way to clear the palate. What I truly enjoyed was the mango lassi. It was fantastically rich-flavored and absolutely delicious.\u003c/p>\n\u003cp>The puris were a disappointment. Hard to get a hold of — was not sure if it was OK to eat Indian food with your hands; no one else was doing it. My basic takeaway from the puri was that all I ended up tasting was the yogurt and tamarind sauce. Served cold, it was a non-factor to my palate.\u003c/p>\n\u003cp>In terms of my overall reaction to the restaurant, I could see how, if one liked Indian cuisine, the mix of getting very good portions for very little money in an environment that allowed one to converse quite easily would be an attraction. However, I myself am not a fan of Indian cuisine, and probably only for that reason would not come back. Good value for the money, but you have to like Indian food.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kathy104.jpg\" alt=\"Kathy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Limón\u003cbr>\n\u003cstrong>Reviewed Viks Chaat Corner:\u003c/strong> Friday, October 14, 2005\u003c/p>\n\u003cp>When I first got there, it was very difficult to find parking. There were lots, but they all said “not for Viks.” Once we finally parked a couple blocks away, we walked into Viks Chaat Corner, which is more of a glorified cafeteria than a restaurant. It felt cold and uninviting. There is really no decor, and the whole serve yourself thing was just such a turn off to me. And what’s up with the sporks? Couldn’t they at least provide forks and spoons? It reminded me of KFC and how they give you a spork for your mashed potatoes.\u003c/p>\n\u003cp>The menu was so hard to read (a small wipeboard with tiny writing on the wall) and there were only three main course items to choose from, which was a challenge since I always get chicken tikka masala when I go for Indian food, and I was very disappointed to find out that they did not offer it at this place.\u003c/p>\n\u003cp>Although the crowd was very diverse, there was a good amount of Indian people eating there, which is always a good sign. Every time I go to an ethnic restaurant and see people of that ethnicity eating there, I like to think that it’s pretty authentic. In this case, it was just a little disappointing. The naan was really the biggest disappointment. Usually they are odd shapes, they come out still hot from the tandoor, and when you bite into them, they are nice and thick and chewy. In this case, they were like little tortilla shells made of naan dough, but drier and tasteless. The spinach was even worse. I found myself chewing for a while, because it was so tough and gritty and had bits of unidentifiable fiber weaved through. The sea bass special I ordered was okay, but there were only two little pieces of fish in my portion! I found myself “fishing” for more, but there just wasn’t any to be found. The so-called coconut curry sauce didn’t have any coconut flavor at all. My chai tea was way too spicy, and I wondered why it was only $1. You definitely get what you pay for here. You have to get your food and bus your own table. There is no service to really comment on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People seem to really like this place. When we left, there was not one empty table and there was actually a wait. Seems like people eat here because it’s close to where they work and it’s cheap. I can’t say that I would ever go back. It’s just too far and not worth the $3 bridge toll from The City to eat mediocre Indian food. There are way too many other really great Indian restaurants right near my house that I think offer much better food and comfort. I think that if I worked near this place, I might go for lunch once in a while but only if I was dying for Indian food and there was nothing else available.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n726 Allston Way (between 4th and 5th)\r\nBerkeley, CA 94710\r\n\u003cstrong>Phone:\u003c/strong> 510-644-4412\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vikdistributors.com\">www.vikdistributors.com\u003c/a>\r\n\u003cstrong>Type of Cuisine: \u003c/strong>Indian Roadside Food\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Viks Chaat Corner: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=33\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" 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/viks10.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks13.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks12.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cbr>\nMasala Dosa, Vegetable Kathi, Assorted Indian Pastries\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/peter104.jpg\" alt=\"Peter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viks Chaat Corner\u003cbr>\n\u003cstrong>Reviewed Viks Chaat Corner:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>Why would I recommend a place like Viks? After all, you can’t really get a complete meal there, and it is, in part, a nuthouse. You sometimes have to wait in a long line stretching out the door, only to have a few moments to decide among the dozens of regular chaat (Indian street-food snack) offerings or daily specials that come out of the kitchen, where at least a half-dozen women work furiously to turn out freshly crisped dosas (large, thin crêpes made of lentil and rice flour) filled with savory meats, airy-light poori breads, scrumptious samosas stuffed with spicy lamb filling, or moist chickpea cakes flecked with fresh coconut and mint chutney. Dining in a warehouse on paper plates is not exactly fine dining, but Viks is a stunning example of a type Indian cuisine that, while more at home in the alleyways of Madras than in the shadow of Berkeley’s precious 4th Street boutiques, deserves to be widely known and shared.\u003c/p>\n\u003cp>What started some ten years ago as a friendly, backroom snack service of an Indian goods market has blossomed into a full-scale chaat factory. The owners expanded the hot food service a few years ago into the market’s next-door warehouse, which now has been fitted with a few long counter tables, little round cocktail tables, rather uncomfortable chairs, and a ceaseless flow of delectable savory snacks. After placing your order, you have to listen for the announcement of your food’s availability over the East Bay’s worst public address system that manages to make every announcement sound like the same garbled message. Orders need to be picked up from the friendly counter person and brought back to your table, which hopefully has not been occupied in the meantime by another hungry party. To add to the frenetic experience, your order, which, if you are smart, will contain at least four snacks, even if you are eating alone, comes up, not at once, but in a kind of haphazard sequence… So just as you have made your way back to your table and are ready to tuck into your ground lamb kabobs in a spicy-hot chocolate-brown sauce, you may be interrupted with the news that your dhokla (the aforementioned chickpea cakes) or mirchi vada (potato-stuffed Anaheim chili peppers) are ready to be picked up. The daily specials are worth paying attention to — crumbly idli (mounds of little rice flour cakes topped with daal), or fish kebabs, or lamb samosas. As you are ordering, grab a few of the super-sweet desserts from the display case, so you don’t have to wait in line a second time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the chaos is worth it, for this kind of South Asian (thus mainly vegetarian) snack food must, by definition, be prepared to order, and Viks does so with meticulous attention to balanced flavors and ultra-fresh ingredients. Wash some of those snacks down with a mango lassi (no beer or wine, unfortunately), and duck in next door to the grocery afterwards to pick up a bottle of lime pickle or, if you’ve been inspired, a pound of rice and lentil flour to make your own dhosas. But I guarantee they won’t turn out as great as Viks.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/roger104.jpg\" alt=\"Roger\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Insalata’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Viks Chaat Corner:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>Viks Chaat Corner is located in Berkeley in a mixed industrial and residential area. I went there for lunch with no idea what I was getting into. I have only had Indian food twice in my life, so I was a complete novice.\u003c/p>\n\u003cp>The decor was Spartan; semi-industrial. Actually felt somewhat “Soviet” in its austerity. But that’s a design choice and somewhat typical of Berkeley. However, the smells wafting from the kitchen were intriguing and piqued my interest.\u003c/p>\n\u003cp>Ordering from the counter, I was able to get a table easily and waited only a short time for my food. It was busy, but not crowded, and I enjoyed listening to the Indian music wafting over the speakers. It was at a pleasant volume; present but not oppressive, and had I not been alone, it would have been easy to carry on a conversation.\u003c/p>\n\u003cp>Knowing nothing about the cuisine other than the understanding that curry is used in almost everything, I looked at the menu and randomly chose the Konkan Chicken Special, with a mango lassi to drink. I also ordered the Dahi Bata Puri appetizer (corn-puffed puris stuffed with potatoes and covered in a yogurt/tamarind sauce). The Konkan Chicken was a boneless chicken curry with homemade spices. The chicken also came with a mixed vegetable khadi, brown rice, chappati, papadum, and a raita and pickle sauce.\u003c/p>\n\u003cp>The chicken was good, although all I could really taste was the curry. I really enjoyed the vegetable khadi with its sublime mix of flavors that I couldn’t really place, but it was delicious nonetheless. I also enjoyed the raita and pickle sauce, which was a refreshing way to clear the palate. What I truly enjoyed was the mango lassi. It was fantastically rich-flavored and absolutely delicious.\u003c/p>\n\u003cp>The puris were a disappointment. Hard to get a hold of — was not sure if it was OK to eat Indian food with your hands; no one else was doing it. My basic takeaway from the puri was that all I ended up tasting was the yogurt and tamarind sauce. Served cold, it was a non-factor to my palate.\u003c/p>\n\u003cp>In terms of my overall reaction to the restaurant, I could see how, if one liked Indian cuisine, the mix of getting very good portions for very little money in an environment that allowed one to converse quite easily would be an attraction. However, I myself am not a fan of Indian cuisine, and probably only for that reason would not come back. Good value for the money, but you have to like Indian food.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kathy104.jpg\" alt=\"Kathy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Limón\u003cbr>\n\u003cstrong>Reviewed Viks Chaat Corner:\u003c/strong> Friday, October 14, 2005\u003c/p>\n\u003cp>When I first got there, it was very difficult to find parking. There were lots, but they all said “not for Viks.” Once we finally parked a couple blocks away, we walked into Viks Chaat Corner, which is more of a glorified cafeteria than a restaurant. It felt cold and uninviting. There is really no decor, and the whole serve yourself thing was just such a turn off to me. And what’s up with the sporks? Couldn’t they at least provide forks and spoons? It reminded me of KFC and how they give you a spork for your mashed potatoes.\u003c/p>\n\u003cp>The menu was so hard to read (a small wipeboard with tiny writing on the wall) and there were only three main course items to choose from, which was a challenge since I always get chicken tikka masala when I go for Indian food, and I was very disappointed to find out that they did not offer it at this place.\u003c/p>\n\u003cp>Although the crowd was very diverse, there was a good amount of Indian people eating there, which is always a good sign. Every time I go to an ethnic restaurant and see people of that ethnicity eating there, I like to think that it’s pretty authentic. In this case, it was just a little disappointing. The naan was really the biggest disappointment. Usually they are odd shapes, they come out still hot from the tandoor, and when you bite into them, they are nice and thick and chewy. In this case, they were like little tortilla shells made of naan dough, but drier and tasteless. The spinach was even worse. I found myself chewing for a while, because it was so tough and gritty and had bits of unidentifiable fiber weaved through. The sea bass special I ordered was okay, but there were only two little pieces of fish in my portion! I found myself “fishing” for more, but there just wasn’t any to be found. The so-called coconut curry sauce didn’t have any coconut flavor at all. My chai tea was way too spicy, and I wondered why it was only $1. You definitely get what you pay for here. You have to get your food and bus your own table. There is no service to really comment on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People seem to really like this place. When we left, there was not one empty table and there was actually a wait. Seems like people eat here because it’s close to where they work and it’s cheap. I can’t say that I would ever go back. It’s just too far and not worth the $3 bridge toll from The City to eat mediocre Indian food. There are way too many other really great Indian restaurants right near my house that I think offer much better food and comfort. I think that if I worked near this place, I might go for lunch once in a while but only if I was dying for Indian food and there was nothing else available.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Limón: Reviews [now Limón Rotisserie]",
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"content": "\u003cp>\u003cstrong>Limón: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=34\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" 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/limon9.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon8.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon7.jpg\" alt=\"Limón\" hspace=\"3\">\u003cbr>\nCeviche en Crema de Aji Amarillo, Pargo Rojo, Orange 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/kathy104.jpg\" alt=\"Kathy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Limón\u003cbr>\n\u003cstrong>Reviewed Limón:\u003c/strong> Friday, October 14, 2005\u003c/p>\n\u003cp>From the in minute you walk into Limón, you know that you are in a nice yet unpretentious restaurant. The hostess greets you with a smile and seats you promptly. This place is usually happening, and even the bar is full of patrons, as walk-ins are very common. Because of its prime location on 16th and Valencia (right in the mix of all the cool bars and restaurants), it’s very conducive to getting walk-ins, as people peer through the windows and they see the delicious plates of food tempting them to come inside.\u003c/p>\n\u003cp> Our server was very knowledgeable and friendly. I really like it when I can talk to my server and feel very comfortable with him and be able to ask him questions about the menu and know that he’s going to give me an honest answer. Because I’ve been to Limón several times before, I have a certain level of expectation, which they always seem to meet or exceed every time I go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food is really the main thing that keeps bringing me back. We started with an order of the calameres fritos, which came out perfectly golden and delicious. The chipotle aiolo sauce that was drizzled on was just the right amount of heat and complemented the dish very well. It was a good portion, and we even had leftovers to take back with us (very uncommon at a nice restaurant).\u003c/p>\n\u003cp>Next, my main course arrived. I ordered the deep-fried red snapper, which is presented in the most creative way you could ever imagine. They remove the meat from the bone in small cubes and fry them separately. Then they take the whole bone and fry it. They replace the cubes back on the bone, which is in this “U” shape that holds the fish meat in place. This is so great, because you don’t have to work at getting the meat out like you usually do when you order a whole fish on the bone. The fish was so flavorful, and it came with two sauces that were the perfect complement to those golden delicious nuggets. One was a rocoto (a hot bell pepper from South America) curry sauce, and the other was this light and sweet sauce that was drizzled next to the fish. It also came with a side of coconut fried rice with almonds that was to die for! It was stir-fried and it perfectly complemented the fish with all the right flavors blending together in your mouth. There was also a little side of baby spinach for some color and a veggie to complete the dish. I have to say that this is probably one of my favorite dishes EVER! I’m getting hungry just thinking about it.\u003c/p>\n\u003cp>We really didn’t have room for dessert, but the orange flan sounded really good, so we got it. It ended up being just the right thing because it was so light and refreshing. The fresh orange slices really rounded out the flan with the scoop of house-made dulce de leche ice cream.\u003c/p>\n\u003cp>We left very satisfied and happy. I always have a great dining experience at Limón. Whenever we have guests in town, we bring them there because of the restaurant’s great take on food, the excellent service, the great location (and it’s close to our house), the presentation of the food, and just because it’s an overall fun dining experience.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/peter104.jpg\" alt=\"Peter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viks Chaat Corner\u003cbr>\n\u003cstrong>Reviewed Limón:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>I have enjoyed the bold food and energetic atmosphere at Limón since it opened in its original tiny location on 17th Street, and was relieved when, upon moving to their much larger and spiffier new digs around the corner on Valencia, they showed they were still as interested in terrific Nuevo Latino cooking as they were in attracting the Valencia corridor hipsters. So, it was a treat to return this month to celebrate my birthday with some of their signature dishes, as well as try some that were completely new to me. Since there is no full bar, pre-dinner libations are limited to wine, beer, sake, and sangria, but a birthday request for something fun produced a brilliant green sake-based mojito prepared, as requested, on the tangy rather than sweet side.\u003c/p>\n\u003cp>The ceviches at Limon have become a house signature for being loaded with plump, freshly-marinated chunks of seafood and the occasional yam, but the ceviche in crema was a revelation. The notion of coating seriously acidic marinated fish in a dairy-based sauce made me suspicious (curdling anyone?), but I am now a convert to this style of ceviche. Served cold, the sauce is actually a thin and refreshing pool made from cultured cream (à la crème fraîche), which nonetheless retains a powerful kick from red and yellow Peruvian chili peppers. It adds a fascinating dimension to the always succulent marinated fish and seafood that are mounded in the center.\u003c/p>\n\u003cp>Another appetizer we tried suffered simply from being too rich — a scallop and foie gras combination on a pool of mashed yucca. We could have stopped after one bite. In fact, we were glad to have ordered only one main course to split between the two of us, since the two appetizers (and the addictive brown bread that carried a hint of salt and molasses) were practically a meal. The menu has quite a few seafood selections, including a magnificent-looking whole red snapper fried into a basket shape, but there are also a reasonable number of meat and poultry preparations. Vegetarians who don’t eat fish will not have it easy. We settled on the classic picante de mariscos, which contains sautéed seafood in a delicate cream sauce that bore a little too much resemblance to our crème ceviche than we hoped for.\u003c/p>\n\u003cp>The other revelation here was dessert. A seasonal special this fall was a spectacular poached quince, which was hollowed out and filled with a slightly sweetened walnut cream and sitting on a pool of cinnamon and clove-scented cranberry coulis. A little crunchy twist of phyllo was perched atop the quince, giving some textural surprise. The combination of flavors may seem too complex, but the delicate perfume of the quince remained at the forefront. Because it was my birthday I couldn’t forego the remarkable flan, which is served these days fragrant with orange in a thin caramel sauce spiked with Pisco, the national brandy of Peru. The only thing missing was the birthday candle.\u003c/p>\n\u003cp>Though the scene is high-energy, and the feel of the place is casual-chic, the service throughout the meal was extremely attentive. Napkins are refolded if you leave your seat; water is constantly replenished. Little tastes of wine were offered when we couldn’t decide on which variety to try. Even long after our cappuccinos and dessert were gone, and the staff was cleaning up, no one hurried us out the door. This may run counter to the prevailing mode in San Francisco’s New Bohemia, but Limón treats you well. Sure, some diners may feel a little too old and square for the crowd, but I turned a year older during my meal and I never felt better.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/roger104.jpg\" alt=\"Roger\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Insalata’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Limón:\u003c/strong> Monday, October 17, 2005\u003c/p>\n\u003cp>Limón serves Peruvian cuisine and what they call, Nuevo Latino Fusion, and I loved it. Located in the Mission on Valencia and 16th, the restaurant was small but pleasantly decorated with walls of lime green. I went at lunchtime and there were tables available; no waiting.\u003c/p>\n\u003cp>I was excited to try this Nuevo Latino Fusion. Having worked in Mexico in the mid-90s, I learned that Latin food is not all tacos and burritos and chimichangas. While in Mexico, I was introduced to what I refer to as Haute Latin Cuisine, including such delicacies as crepas de huitlacoche (a crêpe made with a fungus that grows on corn), so I am always on the lookout for interesting places like Limón for a taste of something familiar yet different, and Limón certainly fit the bill.\u003c/p>\n\u003cp>While the restaurant was not full, and therefore fairly quiet, I could see how it might not be the quietest place to enjoy a meal in the evening, when I hear it is difficult to just walk in for a meal. All the same, I could see how the place, when full, could be a fun place “to see and be seen.”\u003c/p>\n\u003cp>The staff was friendly and courteous and seated me immediately. I ordered Chicharron de Pollo as an appetizer and the Lomo Saltado as the main dish with some Cusqueña beer to wash it all down, and everything was delicious.\u003c/p>\n\u003cp>The Chicarron de Pollo was a dish of marinated and fried chicken pieces served with salsa criolla and lemon vinaigrette. While the chicken was tasty, it was a bit dry and somewhat too salty for my taste. The salsa vinaigrette was delicious and spicy. I felt the sweat beading up on my nose within seconds, which, to me, is the sign of an adequately spiced dish.\u003c/p>\n\u003cp>The Lomo Saltado was superb, served with onions, large juicy tomatoes, French fries, and white rice. Cooked to perfection, I savored every bite.\u003c/p>\n\u003cp>The Cusqueña beer was also delicious. As it was the middle of a very warm fall day, the beer by itself was refreshing. The lager, when had in conjunction with the Chicharron and the Lomo Saltado, was perfect.\u003c/p>\n\u003cp>Portions were more than adequate, and the pricing was on target. I felt this establishment provided great value for the money.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I really enjoyed my meal and would recommend this restaurant to anyone who asked. I will definitely return as I feel I have found a unique new place to eat in San Francisco. Even though I was there during the day, I could tell this would be a great place at dinner time and I am looking forward to returning. I am especially looking forward to trying their Chuleton Carlitos (a 12-ounce pork chop served over a sautéed bacon-cabbage-potato hash and a mushroom ragout). The wine list also looked inviting.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n524 Valencia Street (between 16th and 17th)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-252-0918\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.limon-sf.com\">www.limon-sf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine: \u003c/strong>Nuevo Latino-Peruvian Fusion\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"title": "Limón: Reviews [now Limón Rotisserie] | KQED",
"description": "Location:\r\n524 Valencia Street (between 16th and 17th)\r\nSan Francisco, CA 94110\r\nPhone: 415-252-0918\r\nWebsite: www.limon-sf.com\r\nType of Cuisine: Nuevo Latino-Peruvian Fusion\r\nReviewed: Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Limón: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=34\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" 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/limon9.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon8.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon7.jpg\" alt=\"Limón\" hspace=\"3\">\u003cbr>\nCeviche en Crema de Aji Amarillo, Pargo Rojo, Orange 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/kathy104.jpg\" alt=\"Kathy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Limón\u003cbr>\n\u003cstrong>Reviewed Limón:\u003c/strong> Friday, October 14, 2005\u003c/p>\n\u003cp>From the in minute you walk into Limón, you know that you are in a nice yet unpretentious restaurant. The hostess greets you with a smile and seats you promptly. This place is usually happening, and even the bar is full of patrons, as walk-ins are very common. Because of its prime location on 16th and Valencia (right in the mix of all the cool bars and restaurants), it’s very conducive to getting walk-ins, as people peer through the windows and they see the delicious plates of food tempting them to come inside.\u003c/p>\n\u003cp> Our server was very knowledgeable and friendly. I really like it when I can talk to my server and feel very comfortable with him and be able to ask him questions about the menu and know that he’s going to give me an honest answer. Because I’ve been to Limón several times before, I have a certain level of expectation, which they always seem to meet or exceed every time I go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food is really the main thing that keeps bringing me back. We started with an order of the calameres fritos, which came out perfectly golden and delicious. The chipotle aiolo sauce that was drizzled on was just the right amount of heat and complemented the dish very well. It was a good portion, and we even had leftovers to take back with us (very uncommon at a nice restaurant).\u003c/p>\n\u003cp>Next, my main course arrived. I ordered the deep-fried red snapper, which is presented in the most creative way you could ever imagine. They remove the meat from the bone in small cubes and fry them separately. Then they take the whole bone and fry it. They replace the cubes back on the bone, which is in this “U” shape that holds the fish meat in place. This is so great, because you don’t have to work at getting the meat out like you usually do when you order a whole fish on the bone. The fish was so flavorful, and it came with two sauces that were the perfect complement to those golden delicious nuggets. One was a rocoto (a hot bell pepper from South America) curry sauce, and the other was this light and sweet sauce that was drizzled next to the fish. It also came with a side of coconut fried rice with almonds that was to die for! It was stir-fried and it perfectly complemented the fish with all the right flavors blending together in your mouth. There was also a little side of baby spinach for some color and a veggie to complete the dish. I have to say that this is probably one of my favorite dishes EVER! I’m getting hungry just thinking about it.\u003c/p>\n\u003cp>We really didn’t have room for dessert, but the orange flan sounded really good, so we got it. It ended up being just the right thing because it was so light and refreshing. The fresh orange slices really rounded out the flan with the scoop of house-made dulce de leche ice cream.\u003c/p>\n\u003cp>We left very satisfied and happy. I always have a great dining experience at Limón. Whenever we have guests in town, we bring them there because of the restaurant’s great take on food, the excellent service, the great location (and it’s close to our house), the presentation of the food, and just because it’s an overall fun dining experience.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/peter104.jpg\" alt=\"Peter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viks Chaat Corner\u003cbr>\n\u003cstrong>Reviewed Limón:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>I have enjoyed the bold food and energetic atmosphere at Limón since it opened in its original tiny location on 17th Street, and was relieved when, upon moving to their much larger and spiffier new digs around the corner on Valencia, they showed they were still as interested in terrific Nuevo Latino cooking as they were in attracting the Valencia corridor hipsters. So, it was a treat to return this month to celebrate my birthday with some of their signature dishes, as well as try some that were completely new to me. Since there is no full bar, pre-dinner libations are limited to wine, beer, sake, and sangria, but a birthday request for something fun produced a brilliant green sake-based mojito prepared, as requested, on the tangy rather than sweet side.\u003c/p>\n\u003cp>The ceviches at Limon have become a house signature for being loaded with plump, freshly-marinated chunks of seafood and the occasional yam, but the ceviche in crema was a revelation. The notion of coating seriously acidic marinated fish in a dairy-based sauce made me suspicious (curdling anyone?), but I am now a convert to this style of ceviche. Served cold, the sauce is actually a thin and refreshing pool made from cultured cream (à la crème fraîche), which nonetheless retains a powerful kick from red and yellow Peruvian chili peppers. It adds a fascinating dimension to the always succulent marinated fish and seafood that are mounded in the center.\u003c/p>\n\u003cp>Another appetizer we tried suffered simply from being too rich — a scallop and foie gras combination on a pool of mashed yucca. We could have stopped after one bite. In fact, we were glad to have ordered only one main course to split between the two of us, since the two appetizers (and the addictive brown bread that carried a hint of salt and molasses) were practically a meal. The menu has quite a few seafood selections, including a magnificent-looking whole red snapper fried into a basket shape, but there are also a reasonable number of meat and poultry preparations. Vegetarians who don’t eat fish will not have it easy. We settled on the classic picante de mariscos, which contains sautéed seafood in a delicate cream sauce that bore a little too much resemblance to our crème ceviche than we hoped for.\u003c/p>\n\u003cp>The other revelation here was dessert. A seasonal special this fall was a spectacular poached quince, which was hollowed out and filled with a slightly sweetened walnut cream and sitting on a pool of cinnamon and clove-scented cranberry coulis. A little crunchy twist of phyllo was perched atop the quince, giving some textural surprise. The combination of flavors may seem too complex, but the delicate perfume of the quince remained at the forefront. Because it was my birthday I couldn’t forego the remarkable flan, which is served these days fragrant with orange in a thin caramel sauce spiked with Pisco, the national brandy of Peru. The only thing missing was the birthday candle.\u003c/p>\n\u003cp>Though the scene is high-energy, and the feel of the place is casual-chic, the service throughout the meal was extremely attentive. Napkins are refolded if you leave your seat; water is constantly replenished. Little tastes of wine were offered when we couldn’t decide on which variety to try. Even long after our cappuccinos and dessert were gone, and the staff was cleaning up, no one hurried us out the door. This may run counter to the prevailing mode in San Francisco’s New Bohemia, but Limón treats you well. Sure, some diners may feel a little too old and square for the crowd, but I turned a year older during my meal and I never felt better.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/roger104.jpg\" alt=\"Roger\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Insalata’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Limón:\u003c/strong> Monday, October 17, 2005\u003c/p>\n\u003cp>Limón serves Peruvian cuisine and what they call, Nuevo Latino Fusion, and I loved it. Located in the Mission on Valencia and 16th, the restaurant was small but pleasantly decorated with walls of lime green. I went at lunchtime and there were tables available; no waiting.\u003c/p>\n\u003cp>I was excited to try this Nuevo Latino Fusion. Having worked in Mexico in the mid-90s, I learned that Latin food is not all tacos and burritos and chimichangas. While in Mexico, I was introduced to what I refer to as Haute Latin Cuisine, including such delicacies as crepas de huitlacoche (a crêpe made with a fungus that grows on corn), so I am always on the lookout for interesting places like Limón for a taste of something familiar yet different, and Limón certainly fit the bill.\u003c/p>\n\u003cp>While the restaurant was not full, and therefore fairly quiet, I could see how it might not be the quietest place to enjoy a meal in the evening, when I hear it is difficult to just walk in for a meal. All the same, I could see how the place, when full, could be a fun place “to see and be seen.”\u003c/p>\n\u003cp>The staff was friendly and courteous and seated me immediately. I ordered Chicharron de Pollo as an appetizer and the Lomo Saltado as the main dish with some Cusqueña beer to wash it all down, and everything was delicious.\u003c/p>\n\u003cp>The Chicarron de Pollo was a dish of marinated and fried chicken pieces served with salsa criolla and lemon vinaigrette. While the chicken was tasty, it was a bit dry and somewhat too salty for my taste. The salsa vinaigrette was delicious and spicy. I felt the sweat beading up on my nose within seconds, which, to me, is the sign of an adequately spiced dish.\u003c/p>\n\u003cp>The Lomo Saltado was superb, served with onions, large juicy tomatoes, French fries, and white rice. Cooked to perfection, I savored every bite.\u003c/p>\n\u003cp>The Cusqueña beer was also delicious. As it was the middle of a very warm fall day, the beer by itself was refreshing. The lager, when had in conjunction with the Chicharron and the Lomo Saltado, was perfect.\u003c/p>\n\u003cp>Portions were more than adequate, and the pricing was on target. I felt this establishment provided great value for the money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I really enjoyed my meal and would recommend this restaurant to anyone who asked. I will definitely return as I feel I have found a unique new place to eat in San Francisco. Even though I was there during the day, I could tell this would be a great place at dinner time and I am looking forward to returning. I am especially looking forward to trying their Chuleton Carlitos (a 12-ounce pork chop served over a sautéed bacon-cabbage-potato hash and a mushroom ragout). The wine list also looked inviting.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Insalata’s Restaurant: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=35\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=39\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" 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/insalatas1.jpg\" alt=\"Insalata's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas2.jpg\" alt=\"Insalata's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas3.jpg\" alt=\"Insalata's\" hspace=\"3\">\u003cbr>\nFattoush, Seared Ahi Tuna, “French Dip” (French almond macaroons filled with bittersweet chocolate mousse and served with a side of warm mocha caramel sauce)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/roger104.jpg\" alt=\"Roger\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Insalata’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Insalata’s:\u003c/strong> Saturday, October 15, 2005\u003c/p>\n\u003cp>Insalata’s is located in downtown San Anselmo, and it is one of the few higher-end restaurants in this town. The cuisine is Mediterranean, but there are a number of other dishes that would more likely qualify as “American” with middle-eastern flourishes. Of course, their fattoush is incredible.\u003c/p>\n\u003cp>The wine list is superb with very good selections across the various types (with a wide range of prices, too). The servers are all very knowledgeable and have never steered me wrong when I ask for their recommendations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restaurant is a lively place, especially on a Saturday night, as it was when my wife and I went to dinner. Can be a bit noisy and difficult to have a quiet conversation. However, the atmosphere is fun and the food never fails to amaze and satisfy. The decor can be a bit dark in the evening, but this is probably done to offset the multitude of voices in a relatively small space. Portions are typical for this sort of restaurant (i.e. it’s not the place to go if you are starving and looking for bulk). They’re not inadequate, but I almost always finish a meal wishing I had a bit more.\u003c/p>\n\u003cp>In terms of my meal, for an appetizer I ordered one of the specials: Hungarian Cauliflower Soup. For the entree, I went for the Porcini Crusted Grilled Tenderloin of Beef with Fingerling Potatoes, Roasted King Trumpet Mushrooms, Arugula, and Picholine Olive Salsa Verde. For wine, I selected a 2000 Santa Cruz Mountain Vineyard Pinot Noir by the glass, and a 2002 Fife Zinfandel from Mendocino with my entree. For dessert, I ordered the Mutsu Apple Tart Tatin with Tahitian Vanilla Gelato.\u003c/p>\n\u003cp>The Hungarian soup (labeled as such because of the use of paprika) was fantastic. Rich and creamy with a wonderful balance between the paprika and the cauliflower. Neither overpowered the other; it was sublime. The beef tenderloin was also superb; I savored each and every bite. The Pinot was a disappointment, hence my change to the Zinfandel, which was a much better match with the beef. The tart tatin with the vanilla gelato was a perfect cap to a fantastic dinner.\u003c/p>\n\u003cp>I really enjoy Insalata’s and have eaten there many times. I like knowing that when I ‘m going to a higher-end (read: more expensive) restaurant, I can pretty much be assured that anything I order off the menu will be delicious. The atmosphere is such that there is an energy or a buzz (at least on a Saturday night), without the sense that one is at an “in” place. Frankly, there are many repeat customers who enjoy the food and who keep returning. I would recommend Insalata’s (and have done so) to anyone looking for a great meal in a warm and lively environment, and I will continue to return as often as possible.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kathy104.jpg\" alt=\"Kathy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Limón\u003cbr>\n\u003cstrong>Reviewed Insalata’s:\u003c/strong> Saturday, October 15, 2005\u003c/p>\n\u003cp>It was a dark road, but we saw the sign from afar. Insalata’s kind of reminded me of the restaurants we would go to in the suburbs in Chicago. But after we parked and walked toward the front doors, we were greeted by a gorgeous trellis of ivy growing from the columns and walls of the restaurants. I was almost taken aback, because you don’t really see that at restaurants in The City.\u003c/p>\n\u003cp>Upon being seated (which we promptly were), bread was delivered to our table. One was a sourdough, and the other some sort of wheat bread with walnuts. Our server was very friendly and helpful. We started with the fattoush salad, to share. They brought it out already separated onto two plates, so we wouldn’t have to cross the table sharing the plate. Love it when restaurants do that! The salad was very good. It was crisp and tossed with just the right amount of dressing, which was a light and refreshing lemon-mint vinaigrette.\u003c/p>\n\u003cp>There were several things on the menu that really sounded good. It was hard for me to narrow my choices down! But I was in the mood for chicken, which is rare, but for some reason the braised chicken sounded really good to me. I asked the server for her thoughts and when she claimed that it was her favorite dish on the menu, I knew that it should be a pretty good choice. My husband ordered the seared ahi tuna.\u003c/p>\n\u003cp>When our dishes arrived, we were so surprised by how generous the portions were. My dish had two chicken thighs atop a bed of delicious creamy polenta. It was accompanied by lots of mixed mushrooms and root vegetables. I pierced the chicken with my fork, and a huge chuck immediately fell right off the bone, showing how tender the meat really was. My first bite was heavenly — with a little bit of polenta and mushrooms. The chicken was so soft and the flavor was exquisite. All I could say was “MMMMMMM…” This is one of the best chicken-on-the-bone dishes I’ve ever had.\u003c/p>\n\u003cp>My husband’s tuna arrived perfectly seared. The presentation was nice and appetizing: the two 3-ounce pieces of fish were cut on a diagonal and placed on top of a bed of haricot verts and roasted peppers with crispy potatoes (almost like really thick-cut, 1-inch, square potato chips) in a preserved lemon vinaigrette. Both of us couldn’t stop saying, “This is SOOOO good” about our food.\u003c/p>\n\u003cp>Although we were very full, the dessert menu was so interesting. Usually at most places, we will only like one or two items, but here there were several that sounded good to us. We are big fans of macaroons and when we saw the “French Dip” we knew we had to get it. It was basically bittersweet chocolate mousse sandwiched between two coconut-almond macaroons. It came with a warm mocha-caramel dipping sauce, which made it even richer but not too rich. Very velvety and a nice ending to a meal with lots of fall flavors.\u003c/p>\n\u003cp>Overall, I would definitely come back to Insalata’s and recommend it to friends (esp. to ones who live in North Bay). If it was in The City, I would probably come here pretty often. It’s got really great food, and the prices are very reasonable. They also have a good take-out menu that seems to be a popular choice for locals.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/peter104.jpg\" alt=\"Peter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viks Chaat Corner\u003cbr>\n\u003cstrong>Reviewed Insalata’s:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>Insalata’s is the kind of place we’ve almost come to take for granted in the Bay Area: a beautiful room with a dramatic open kitchen turning out high-quality, innovative preparations of Cal-Mediterranean food. Whether it’s Zax or Zuni or Lalime’s or Insalata’s, we sometimes forget that any one of these places would probably be a regional destination restaurant in most cities in the U.S. Here, we can fuss over whether we really want to drive to San Anselmo or Solano Avenue to get the experience. In the case of Insalata’s, Marin County’s entry into this niche, it definitely holds its own in the quality of the environment and overall dining pleasure, even if it is not an utterly unique food experience.\u003c/p>\n\u003cp>The most immediately pleasurable thing about the place is the ambience of the dining room. Despite the suburban location, the high-ceilinged room, large plate glass windows, and oversized, unmounted still lifes of bright fruits give Insalata’s a polished urban feeling. Handsome light wood chairs, dark wood tables, and dark contemporary iron railings add a sophistication, as do the pretty, angular, parchment-like lanterns hanging over the large centrally-located bar area. The menu has an interesting, if small, selection of appetizers, pastas, and main courses; all of them taking their primary inspiration from Mediterranean — especially Moroccan — ingredients and flavors. The soup special on our visit was a creamy cauliflower spiked with red pepper. The consistency was lovely, even if the cauliflower flavor could have been more pronounced. A contemporary version of the standby insalata mista found thin shreds of prosciutto and sweetly pickled red onions dancing with extremely delicate greens; the dressing was rather spare. Main courses included a beautifully seared, medium rare, ahi tuna with a flavorful crust bursting with toasted cumin and served alongside tender grilled fennel and haricots verts. The very meaty and generous duck breast was served a little too flabby-rare, and the skin had a slightly refrigerated flavor underneath a very nice pomegranate glaze, but the plate was redeemed by a crunchy-creamy quinoa cake studded with whole corn kernels, and a sparkling sauté of spinach and tart tomato chutney. All the ingredients were floating in a little too much of the flavorful duck jus, but frankly it was too good to complain about… Dessert was a winner: a dense budino (fallen soufflé) of dark chocolate sitting beneath a spectacularly intense scoop of vanilla gelato permeated with Tahitian vanilla. Crunchy bits of praline made every bite a delight.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The beverage list boasted an unusually large selection of interesting wines by the glass and beers on tap, and the service was attentive and helpful. I would certainly recommend Insalata’s to anyone interested in dining in Marin County, but because of the embarrassment of riches in our restaurant-blessed region, I am not sure I would send someone across a bridge just to dine here. OK, I’m spoiled.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n120 Sir Francis Drake Boulevard (at Barber Avenue)\r\nSan Anselmo, CA 94960\r\n\u003cstrong>Phone:\u003c/strong> 415-457-7700\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.insalatas.com\">www.insalatas.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"description": "Location:\r\n120 Sir Francis Drake Boulevard (at Barber Avenue)\r\nSan Anselmo, CA 94960\r\nPhone: 415-457-7700\r\nWebsite: www.insalatas.com\r\nType of Cuisine: Mediterranean\r\nReviewed: Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Insalata’s Restaurant: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=35\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=39\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" 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/insalatas1.jpg\" alt=\"Insalata's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas2.jpg\" alt=\"Insalata's\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas3.jpg\" alt=\"Insalata's\" hspace=\"3\">\u003cbr>\nFattoush, Seared Ahi Tuna, “French Dip” (French almond macaroons filled with bittersweet chocolate mousse and served with a side of warm mocha caramel sauce)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/roger104.jpg\" alt=\"Roger\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Insalata’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Insalata’s:\u003c/strong> Saturday, October 15, 2005\u003c/p>\n\u003cp>Insalata’s is located in downtown San Anselmo, and it is one of the few higher-end restaurants in this town. The cuisine is Mediterranean, but there are a number of other dishes that would more likely qualify as “American” with middle-eastern flourishes. Of course, their fattoush is incredible.\u003c/p>\n\u003cp>The wine list is superb with very good selections across the various types (with a wide range of prices, too). The servers are all very knowledgeable and have never steered me wrong when I ask for their recommendations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant is a lively place, especially on a Saturday night, as it was when my wife and I went to dinner. Can be a bit noisy and difficult to have a quiet conversation. However, the atmosphere is fun and the food never fails to amaze and satisfy. The decor can be a bit dark in the evening, but this is probably done to offset the multitude of voices in a relatively small space. Portions are typical for this sort of restaurant (i.e. it’s not the place to go if you are starving and looking for bulk). They’re not inadequate, but I almost always finish a meal wishing I had a bit more.\u003c/p>\n\u003cp>In terms of my meal, for an appetizer I ordered one of the specials: Hungarian Cauliflower Soup. For the entree, I went for the Porcini Crusted Grilled Tenderloin of Beef with Fingerling Potatoes, Roasted King Trumpet Mushrooms, Arugula, and Picholine Olive Salsa Verde. For wine, I selected a 2000 Santa Cruz Mountain Vineyard Pinot Noir by the glass, and a 2002 Fife Zinfandel from Mendocino with my entree. For dessert, I ordered the Mutsu Apple Tart Tatin with Tahitian Vanilla Gelato.\u003c/p>\n\u003cp>The Hungarian soup (labeled as such because of the use of paprika) was fantastic. Rich and creamy with a wonderful balance between the paprika and the cauliflower. Neither overpowered the other; it was sublime. The beef tenderloin was also superb; I savored each and every bite. The Pinot was a disappointment, hence my change to the Zinfandel, which was a much better match with the beef. The tart tatin with the vanilla gelato was a perfect cap to a fantastic dinner.\u003c/p>\n\u003cp>I really enjoy Insalata’s and have eaten there many times. I like knowing that when I ‘m going to a higher-end (read: more expensive) restaurant, I can pretty much be assured that anything I order off the menu will be delicious. The atmosphere is such that there is an energy or a buzz (at least on a Saturday night), without the sense that one is at an “in” place. Frankly, there are many repeat customers who enjoy the food and who keep returning. I would recommend Insalata’s (and have done so) to anyone looking for a great meal in a warm and lively environment, and I will continue to return as often as possible.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kathy104.jpg\" alt=\"Kathy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Limón\u003cbr>\n\u003cstrong>Reviewed Insalata’s:\u003c/strong> Saturday, October 15, 2005\u003c/p>\n\u003cp>It was a dark road, but we saw the sign from afar. Insalata’s kind of reminded me of the restaurants we would go to in the suburbs in Chicago. But after we parked and walked toward the front doors, we were greeted by a gorgeous trellis of ivy growing from the columns and walls of the restaurants. I was almost taken aback, because you don’t really see that at restaurants in The City.\u003c/p>\n\u003cp>Upon being seated (which we promptly were), bread was delivered to our table. One was a sourdough, and the other some sort of wheat bread with walnuts. Our server was very friendly and helpful. We started with the fattoush salad, to share. They brought it out already separated onto two plates, so we wouldn’t have to cross the table sharing the plate. Love it when restaurants do that! The salad was very good. It was crisp and tossed with just the right amount of dressing, which was a light and refreshing lemon-mint vinaigrette.\u003c/p>\n\u003cp>There were several things on the menu that really sounded good. It was hard for me to narrow my choices down! But I was in the mood for chicken, which is rare, but for some reason the braised chicken sounded really good to me. I asked the server for her thoughts and when she claimed that it was her favorite dish on the menu, I knew that it should be a pretty good choice. My husband ordered the seared ahi tuna.\u003c/p>\n\u003cp>When our dishes arrived, we were so surprised by how generous the portions were. My dish had two chicken thighs atop a bed of delicious creamy polenta. It was accompanied by lots of mixed mushrooms and root vegetables. I pierced the chicken with my fork, and a huge chuck immediately fell right off the bone, showing how tender the meat really was. My first bite was heavenly — with a little bit of polenta and mushrooms. The chicken was so soft and the flavor was exquisite. All I could say was “MMMMMMM…” This is one of the best chicken-on-the-bone dishes I’ve ever had.\u003c/p>\n\u003cp>My husband’s tuna arrived perfectly seared. The presentation was nice and appetizing: the two 3-ounce pieces of fish were cut on a diagonal and placed on top of a bed of haricot verts and roasted peppers with crispy potatoes (almost like really thick-cut, 1-inch, square potato chips) in a preserved lemon vinaigrette. Both of us couldn’t stop saying, “This is SOOOO good” about our food.\u003c/p>\n\u003cp>Although we were very full, the dessert menu was so interesting. Usually at most places, we will only like one or two items, but here there were several that sounded good to us. We are big fans of macaroons and when we saw the “French Dip” we knew we had to get it. It was basically bittersweet chocolate mousse sandwiched between two coconut-almond macaroons. It came with a warm mocha-caramel dipping sauce, which made it even richer but not too rich. Very velvety and a nice ending to a meal with lots of fall flavors.\u003c/p>\n\u003cp>Overall, I would definitely come back to Insalata’s and recommend it to friends (esp. to ones who live in North Bay). If it was in The City, I would probably come here pretty often. It’s got really great food, and the prices are very reasonable. They also have a good take-out menu that seems to be a popular choice for locals.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/peter104.jpg\" alt=\"Peter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viks Chaat Corner\u003cbr>\n\u003cstrong>Reviewed Insalata’s:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>Insalata’s is the kind of place we’ve almost come to take for granted in the Bay Area: a beautiful room with a dramatic open kitchen turning out high-quality, innovative preparations of Cal-Mediterranean food. Whether it’s Zax or Zuni or Lalime’s or Insalata’s, we sometimes forget that any one of these places would probably be a regional destination restaurant in most cities in the U.S. Here, we can fuss over whether we really want to drive to San Anselmo or Solano Avenue to get the experience. In the case of Insalata’s, Marin County’s entry into this niche, it definitely holds its own in the quality of the environment and overall dining pleasure, even if it is not an utterly unique food experience.\u003c/p>\n\u003cp>The most immediately pleasurable thing about the place is the ambience of the dining room. Despite the suburban location, the high-ceilinged room, large plate glass windows, and oversized, unmounted still lifes of bright fruits give Insalata’s a polished urban feeling. Handsome light wood chairs, dark wood tables, and dark contemporary iron railings add a sophistication, as do the pretty, angular, parchment-like lanterns hanging over the large centrally-located bar area. The menu has an interesting, if small, selection of appetizers, pastas, and main courses; all of them taking their primary inspiration from Mediterranean — especially Moroccan — ingredients and flavors. The soup special on our visit was a creamy cauliflower spiked with red pepper. The consistency was lovely, even if the cauliflower flavor could have been more pronounced. A contemporary version of the standby insalata mista found thin shreds of prosciutto and sweetly pickled red onions dancing with extremely delicate greens; the dressing was rather spare. Main courses included a beautifully seared, medium rare, ahi tuna with a flavorful crust bursting with toasted cumin and served alongside tender grilled fennel and haricots verts. The very meaty and generous duck breast was served a little too flabby-rare, and the skin had a slightly refrigerated flavor underneath a very nice pomegranate glaze, but the plate was redeemed by a crunchy-creamy quinoa cake studded with whole corn kernels, and a sparkling sauté of spinach and tart tomato chutney. All the ingredients were floating in a little too much of the flavorful duck jus, but frankly it was too good to complain about… Dessert was a winner: a dense budino (fallen soufflé) of dark chocolate sitting beneath a spectacularly intense scoop of vanilla gelato permeated with Tahitian vanilla. Crunchy bits of praline made every bite a delight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beverage list boasted an unusually large selection of interesting wines by the glass and beers on tap, and the service was attentive and helpful. I would certainly recommend Insalata’s to anyone interested in dining in Marin County, but because of the embarrassment of riches in our restaurant-blessed region, I am not sure I would send someone across a bridge just to dine here. OK, I’m spoiled.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Isa: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa7.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa11.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa9.jpg\" alt=\"Isa\" hspace=\"3\">\u003cbr>\nHalibut à la Plancha, Medley of Sautéed Vegetables, Crème Brûlée\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/dion101.jpg\" alt=\"Dion\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dion\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Admission at High School\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Isa\u003cbr>\n\u003cstrong>Reviewed Isa:\u003c/strong> Tuesday, September 20, 2005\u003c/p>\n\u003cp>Isa restaurant, located in the Marina district, was my selection for \u003cb>Check, Please! Bay Area\u003c/b>. The food is French with an Asian influence and served as small plates which are meant to be shared family style.\u003c/p>\n\u003cp>My group of four shared twelve dishes between us. The dishes were: Dungeness crab salad ($11), heirloom tomato salad ($9), butter lettuce salad ($8.50), lobster broth ($10 for two people), seared yellowfin tuna ($13), potato-wrapped sea bass ($15), seared foie gras ($16), pan-roasted Fulton Valley chicken ($13), truffled risotto ($13), sautéed pea shoots ($6), flourless chocolate cake with vanilla ice cream, and crème brûlée.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Isa has a three-course prix fixe menu for $22.25 before 7pm. The choices are marked with an asterisk, and our server was nice enough to manipulate our course selections so six of the above dishes (including the two desserts) totaled $44.50. The total cost for four people was $216.00, including coffee, dessert wine, tax, and tip. One dining companion brought a bottle of wine — corkage was $20.00 — but we reviewed the wine list and found it to have a small but good selection with average prices. The small plate concept makes dining at Isa more expensive than restaurants with similar food, but I always enjoy tasting a little bit of everything brought to the table, and that style of eating is encouraged here.\u003c/p>\n\u003cp>The taste of the food is phenomenal. The heirloom tomato salad with arugula and goat cheese was seasoned with large grain salt. You would bite into a sweet chunk of heirloom tomato and then the flavor would intensify when you crunch into a grain of salt. The crab salad was flavored with a lemon dressing and had pieces of mango and Fuji apple accenting the crab. The butter lettuce acted as a simple cup that held chunks of pear, Roquefort cheese, and candied walnuts. My companion and I shared the lobster broth, which had small chunks of lobster and a couple of sweet prawns. The broth was intensely flavored, and my friend thought it was a bit on the salty side. The highlights of my meal were the foie gras and the chicken. The foie gras is salted and seared just the way I like it. It is served with a chunk of a sweet custard brioche toast that I could eat for breakfast every day. The accompaniment was mangoes, and the fruit balanced the foie gras perfectly. The pan-roasted chicken is an extraordinary chicken dish. Two pieces of meat are plump and juicy in the middle, yet perfectly crusted on the outside with the skin being crispy. The truffled risotto was covered with a medley of different mushrooms and lightly dusted with aromatic truffle.\u003c/p>\n\u003cp>Luke Sung, the young owner and chef, has done a great job with food. During this visit, which did not differ much from past visits, the service was lacking and mediocre at best. Isa is a house that was converted into a restaurant. The backyard is tented, lit with small Christmas lights, and has propane heaters throughout the dining area. It is intimately lit and with the tented ceiling, the noise level is quiet. Overall, the food at Isa is excellent, and I would recommend the restaurant to everyone. It is the place for me to bring out-of-town guests.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/michael101.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Music Promoter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Antica Trattoria\u003cbr>\n\u003cstrong>Reviewed Isa:\u003c/strong> Saturday, September 24, 2005\u003c/p>\n\u003cp>I keep thanking the food lords for the evolving small plate trends as my eating habits and inability to make decisions are a perfect fit for sharing with my dining companions. The problem is, I always want everything on the menu. And just about everything on the menu that I tried at Isa proved to be worth every forkful. This is a wonderful place in the Marina that has been around for several years now, and judging by the size of the crowd, it has not waned in popularity. While the space is not huge, I never felt stuffed in a corner or feared being trampled by rushing waiters or other diners. The front room, which consists of a modern spread of tables, is narrow and leads to the outdoor, covered, tented patio, where I have sat several times before. The feel of the restaurant is a simple, casual elegance made even more casual with the style of the outdoor patio and sporadically-placed heat lamps. Isa also has a distinct feeling of being a contemporary French bistro.\u003c/p>\n\u003cp>Our waiter and the service that followed were way above average. With me were relatives in town from Chicago, and I wanted to make a good impression, while showing off the food jewels of the Bay Area. We all agreed that the service of our waiter was superior in key areas: the ability to describe both the food and the wine list, and the ability to decipher what our tastes were, and how to combine the right plates and wine. The recommendation for the wine that we ultimately chose was right on target — it complemented our food while keeping to a reasonable price point. The selection, a wonderful and full-bodied 2000 Old Vine Zinfandel, had a light smoky flavor, which was rounded and full, and so good that I ordered an extra glass to finish the last plate we ordered. Our food came out in a timely manner, starting with the appetizers of a cold salad of Dungeness crab/celery/mango/Fuji apple. The simple vegetables and sweet fruits in their subtle, savory combination made my mouth and stomach feel equally refreshed and also tantalized. The other salad, a more ubiquitous item, with lettuce, candied walnuts, and Roquefort blue cheese was also superior with each ingredient standing out in its own qualities and mixing perfectly with the others.\u003c/p>\n\u003cp>Several of the main courses were outstanding. Stars should be given for the Halibut à la Plancha — the white fish is seared on all sides and then baked to perfection with beets, orange, Champagne vinegar, and cilantro. The second fish was a potato-wrapped sea bass, where the potato acted as a crust. Each bite of the thin-crusted potato with the fish created a soft and buttery melt-in-your-mouth experience. Both these dishes made me exercise strict discipline in resisting a second order. A pasta — Tortiglioni, with crushed black truffles, tomato, basil, and Parmigiano-Reggiano — was so wonderfully pungent, it felt like my entire mouth and nose were covered in the perfume of the truffle with each bite. The waiter did make one mistake with our order, and a plate of veal sweetbreads accidentally arrived on our table. Never one to pass up an opportunity to try something new, I asked to keep the dish. The soft meat of the sweetbreads in a mushroom sauté was delicate and succulent, and the rich gravy was hearty and satisfying. The one drawback was the dessert. A big chocolate lover, I found the flourless chocolate cake somewhat dry and maybe even a bit overdone.\u003c/p>\n\u003cp>Knowing that the plates are both interesting and satisfying, I will continue to put Isa on my top list of places to dine, both for out-of-town friends and groups of locals looking for a quality dining experience. I look forward to a return meal in the near future and was sorry that it had been this long.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/fanci101.jpg\" alt=\"Fanci\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Fanci\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Veterinary Nurse / Actress\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salang Pass\u003cbr>\n\u003cstrong>Reviewed Isa:\u003c/strong> Thursday, September 21, 2005\u003c/p>\n\u003cp>We arrived at Isa and had a little trouble parking, but it wasn’t too bad. We were seated promptly; I had made reservations. The table was nice, and the heat lamps were wonderful, because there was a bit of a chill outside. Our server was very busy but acknowledged us promptly and was very professional and helpful throughout our meal. We started out with four oysters on the half shell that had a tasty orange-sherry sauce to go on top. The oysters tasted good and fresh, but they were quite small. I am aware, though, that the best oysters are around and available in the winter. I also ordered the heirloom tomato salad, which was very delicious. Then I decided on the Fulton Valley pan-roasted chicken that came with mashed potatoes, all of which was very tasty and prepared nicely. I also ordered sautéed vegetables, which were delicious and cooked perfectly. I also ordered the potato-wrapped sea bass, which was good, but the potatoes were just a little greasy, but still very enjoyable. Next was dessert, and our server was very helpful and suggested the crème brûlée, which was the best I have ever had — DELICIOUS! The coffee was good and strong.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One of the outstanding features of the experience was the service, which was very, very professional and friendly. The only thing that made me uncomfortable was the artwork in the restroom, which was in association with foie gras and had ducks running around while being chased by a woman on a bike. It disturbed me because I am opposed to the dish. But the majority of the experience at Isa was enjoyable and fun. I would recommend the restaurant to friends who like French food. I might return to the restaurant if they did not serve foie gras.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3324 Steiner Street (at Lombard)\r\nSan Francisco, CA 94123\r\n\u003cstrong>Phone:\u003c/strong> 415-567-9588\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.isarestaurant.com\">www.isarestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Isa: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa7.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa11.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa9.jpg\" alt=\"Isa\" hspace=\"3\">\u003cbr>\nHalibut à la Plancha, Medley of Sautéed Vegetables, Crème Brûlée\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/dion101.jpg\" alt=\"Dion\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dion\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Admission at High School\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Isa\u003cbr>\n\u003cstrong>Reviewed Isa:\u003c/strong> Tuesday, September 20, 2005\u003c/p>\n\u003cp>Isa restaurant, located in the Marina district, was my selection for \u003cb>Check, Please! Bay Area\u003c/b>. The food is French with an Asian influence and served as small plates which are meant to be shared family style.\u003c/p>\n\u003cp>My group of four shared twelve dishes between us. The dishes were: Dungeness crab salad ($11), heirloom tomato salad ($9), butter lettuce salad ($8.50), lobster broth ($10 for two people), seared yellowfin tuna ($13), potato-wrapped sea bass ($15), seared foie gras ($16), pan-roasted Fulton Valley chicken ($13), truffled risotto ($13), sautéed pea shoots ($6), flourless chocolate cake with vanilla ice cream, and crème brûlée.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Isa has a three-course prix fixe menu for $22.25 before 7pm. The choices are marked with an asterisk, and our server was nice enough to manipulate our course selections so six of the above dishes (including the two desserts) totaled $44.50. The total cost for four people was $216.00, including coffee, dessert wine, tax, and tip. One dining companion brought a bottle of wine — corkage was $20.00 — but we reviewed the wine list and found it to have a small but good selection with average prices. The small plate concept makes dining at Isa more expensive than restaurants with similar food, but I always enjoy tasting a little bit of everything brought to the table, and that style of eating is encouraged here.\u003c/p>\n\u003cp>The taste of the food is phenomenal. The heirloom tomato salad with arugula and goat cheese was seasoned with large grain salt. You would bite into a sweet chunk of heirloom tomato and then the flavor would intensify when you crunch into a grain of salt. The crab salad was flavored with a lemon dressing and had pieces of mango and Fuji apple accenting the crab. The butter lettuce acted as a simple cup that held chunks of pear, Roquefort cheese, and candied walnuts. My companion and I shared the lobster broth, which had small chunks of lobster and a couple of sweet prawns. The broth was intensely flavored, and my friend thought it was a bit on the salty side. The highlights of my meal were the foie gras and the chicken. The foie gras is salted and seared just the way I like it. It is served with a chunk of a sweet custard brioche toast that I could eat for breakfast every day. The accompaniment was mangoes, and the fruit balanced the foie gras perfectly. The pan-roasted chicken is an extraordinary chicken dish. Two pieces of meat are plump and juicy in the middle, yet perfectly crusted on the outside with the skin being crispy. The truffled risotto was covered with a medley of different mushrooms and lightly dusted with aromatic truffle.\u003c/p>\n\u003cp>Luke Sung, the young owner and chef, has done a great job with food. During this visit, which did not differ much from past visits, the service was lacking and mediocre at best. Isa is a house that was converted into a restaurant. The backyard is tented, lit with small Christmas lights, and has propane heaters throughout the dining area. It is intimately lit and with the tented ceiling, the noise level is quiet. Overall, the food at Isa is excellent, and I would recommend the restaurant to everyone. It is the place for me to bring out-of-town guests.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/michael101.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Music Promoter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Antica Trattoria\u003cbr>\n\u003cstrong>Reviewed Isa:\u003c/strong> Saturday, September 24, 2005\u003c/p>\n\u003cp>I keep thanking the food lords for the evolving small plate trends as my eating habits and inability to make decisions are a perfect fit for sharing with my dining companions. The problem is, I always want everything on the menu. And just about everything on the menu that I tried at Isa proved to be worth every forkful. This is a wonderful place in the Marina that has been around for several years now, and judging by the size of the crowd, it has not waned in popularity. While the space is not huge, I never felt stuffed in a corner or feared being trampled by rushing waiters or other diners. The front room, which consists of a modern spread of tables, is narrow and leads to the outdoor, covered, tented patio, where I have sat several times before. The feel of the restaurant is a simple, casual elegance made even more casual with the style of the outdoor patio and sporadically-placed heat lamps. Isa also has a distinct feeling of being a contemporary French bistro.\u003c/p>\n\u003cp>Our waiter and the service that followed were way above average. With me were relatives in town from Chicago, and I wanted to make a good impression, while showing off the food jewels of the Bay Area. We all agreed that the service of our waiter was superior in key areas: the ability to describe both the food and the wine list, and the ability to decipher what our tastes were, and how to combine the right plates and wine. The recommendation for the wine that we ultimately chose was right on target — it complemented our food while keeping to a reasonable price point. The selection, a wonderful and full-bodied 2000 Old Vine Zinfandel, had a light smoky flavor, which was rounded and full, and so good that I ordered an extra glass to finish the last plate we ordered. Our food came out in a timely manner, starting with the appetizers of a cold salad of Dungeness crab/celery/mango/Fuji apple. The simple vegetables and sweet fruits in their subtle, savory combination made my mouth and stomach feel equally refreshed and also tantalized. The other salad, a more ubiquitous item, with lettuce, candied walnuts, and Roquefort blue cheese was also superior with each ingredient standing out in its own qualities and mixing perfectly with the others.\u003c/p>\n\u003cp>Several of the main courses were outstanding. Stars should be given for the Halibut à la Plancha — the white fish is seared on all sides and then baked to perfection with beets, orange, Champagne vinegar, and cilantro. The second fish was a potato-wrapped sea bass, where the potato acted as a crust. Each bite of the thin-crusted potato with the fish created a soft and buttery melt-in-your-mouth experience. Both these dishes made me exercise strict discipline in resisting a second order. A pasta — Tortiglioni, with crushed black truffles, tomato, basil, and Parmigiano-Reggiano — was so wonderfully pungent, it felt like my entire mouth and nose were covered in the perfume of the truffle with each bite. The waiter did make one mistake with our order, and a plate of veal sweetbreads accidentally arrived on our table. Never one to pass up an opportunity to try something new, I asked to keep the dish. The soft meat of the sweetbreads in a mushroom sauté was delicate and succulent, and the rich gravy was hearty and satisfying. The one drawback was the dessert. A big chocolate lover, I found the flourless chocolate cake somewhat dry and maybe even a bit overdone.\u003c/p>\n\u003cp>Knowing that the plates are both interesting and satisfying, I will continue to put Isa on my top list of places to dine, both for out-of-town friends and groups of locals looking for a quality dining experience. I look forward to a return meal in the near future and was sorry that it had been this long.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/fanci101.jpg\" alt=\"Fanci\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Fanci\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Veterinary Nurse / Actress\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salang Pass\u003cbr>\n\u003cstrong>Reviewed Isa:\u003c/strong> Thursday, September 21, 2005\u003c/p>\n\u003cp>We arrived at Isa and had a little trouble parking, but it wasn’t too bad. We were seated promptly; I had made reservations. The table was nice, and the heat lamps were wonderful, because there was a bit of a chill outside. Our server was very busy but acknowledged us promptly and was very professional and helpful throughout our meal. We started out with four oysters on the half shell that had a tasty orange-sherry sauce to go on top. The oysters tasted good and fresh, but they were quite small. I am aware, though, that the best oysters are around and available in the winter. I also ordered the heirloom tomato salad, which was very delicious. Then I decided on the Fulton Valley pan-roasted chicken that came with mashed potatoes, all of which was very tasty and prepared nicely. I also ordered sautéed vegetables, which were delicious and cooked perfectly. I also ordered the potato-wrapped sea bass, which was good, but the potatoes were just a little greasy, but still very enjoyable. Next was dessert, and our server was very helpful and suggested the crème brûlée, which was the best I have ever had — DELICIOUS! The coffee was good and strong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the outstanding features of the experience was the service, which was very, very professional and friendly. The only thing that made me uncomfortable was the artwork in the restroom, which was in association with foie gras and had ducks running around while being chased by a woman on a bike. It disturbed me because I am opposed to the dish. But the majority of the experience at Isa was enjoyable and fun. I would recommend the restaurant to friends who like French food. I might return to the restaurant if they did not serve foie gras.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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