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"content": "\u003cp>Check, Please! Bay Area’s episode 4 (#104) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1616476\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Viks Chaat Corner\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=33\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=36\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Limón\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=34\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=37\">reviews\u003c/a> | [now Limón Rotisserie]\u003c/p>\n\u003cp>3) \u003cstrong>Insalata’s Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=35\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=38\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=39\">recipe\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100c.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>Check, Please! Bay Area\u003c/strong>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp> I hadn’t heard the term “spork” before, but Kathy assured me that was a good thing! She was fiery and fun. I could tell she was being restrained with her criticism of Viks Chaat Corner, but she was effusive in her recommendation of Limón. (I must admit that the deep-fried red snapper with coconut rice was the best fried fish I’ve ever eaten. I recommend getting a racy white wine to pair with it, like a Spanish Albarino.) Peter seemed miffed that Kathy didn’t like his spot, but hey, that’s what this show is about — opinions. He was keenly intelligent and had his argument prepared, though, in his defense of the controversial spot. Roger ate at Viks on a weekday and was less than impressed, but Peter says to go on the weekends for best results. Roger was laid-back and taking it all in, so it was compelling to see the dynamic of these different guys with feisty Kathy. All agreed Limón was a tremendous spot and they also enjoyed Insalata’s, which is Roger’s favorite neighborhood stomping grounds.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Luna Vineyards Pinot Grigio, Napa Valley, California $15\u003c/strong>\u003cbr>\nThis is not your mother’s Pinot Grigio. Hailing from Napa, not Italy, the ripe fruit aromas practically jump from the glass and smack you in the face. Once you take a sip, there’s a lush richness on the palate that qualifies this as a “sexy” wine. Didn’t take long for the bottle to disappear.\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Bonterra Viognier, Mendocino County, California $19\u003c/strong>\u003cbr>\nI’m a huge fan of Viognier (pronounced vee-ohn-yeah) and I want to let you in on the secret. For an exotic alternative to Chardonnay, reach for this deliciously seductive version. Famous for producing the rare wines of France’s Condrieu region, the Viognier grape variety shines in only a few places around the world. This is one of them. Bonterra’s fruit is certified organically-grown and these high-quality grapes result in a dry wine that overflows with aromas of orange blossom and spice. The texture is creamy yet elegant, so it feels like drinking silk.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Viks Chaat Corner\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=36\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks1.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks5.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks4.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks7.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks8.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks2.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2390 4th Street\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=viks+chaat+corner+berkeley+ca&ll=37.869603,-122.295929&spn=0.075950,0.110567&iwloc=B&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-644-4412\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vikschaatcorner.com/\">www.vikschaatcorner.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Amod, Vinod, and Indira Chopra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Indian Roadside Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cholle Bhature, Dahi Batata Puri, Chicken Kathi Kebab, Masala Dosa\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:00am-6:00pm\u003cbr>\nWednesday: 11:00am-6:00pm\u003cbr>\nThursday: 11:00am-6:00pm\u003cbr>\nFriday: 11:00am-6:00pm\u003cbr>\nSaturday: 11:00am-6:00pm\u003cbr>\nSunday: 11:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (weekend menu different from weekday menu)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Less than $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2390 4th Street\r\nBerkeley, CA 94710\r\n\u003ca href=\"http://maps.google.com/maps?q=viks+chaat+corner+berkeley+ca&ll=37.869603,-122.295929&spn=0.075950,0.110567&iwloc=B&hl=en\">map\u003c/a>\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\u003ca href=\"http://ww2.kqed.org/checkplease/?p=36\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Viks Chaat Corner\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=36\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks1.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks5.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks4.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks7.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks8.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viks2.jpg\" alt=\"Viks Chaat Corner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2390 4th Street\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=viks+chaat+corner+berkeley+ca&ll=37.869603,-122.295929&spn=0.075950,0.110567&iwloc=B&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-644-4412\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vikschaatcorner.com/\">www.vikschaatcorner.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Amod, Vinod, and Indira Chopra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Indian Roadside Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cholle Bhature, Dahi Batata Puri, Chicken Kathi Kebab, Masala Dosa\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:00am-6:00pm\u003cbr>\nWednesday: 11:00am-6:00pm\u003cbr>\nThursday: 11:00am-6:00pm\u003cbr>\nFriday: 11:00am-6:00pm\u003cbr>\nSaturday: 11:00am-6:00pm\u003cbr>\nSunday: 11:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (weekend menu different from weekday menu)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Less than $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\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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"content": "\u003cp>\u003cstrong>Limón Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=37\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon1.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon2.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon3.jpg\" alt=\"Limón\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon4.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon5.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon6.jpg\" alt=\"Limón\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n524 Valencia Street (between 16th and 17th)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=limon+san+francisco+ca&ll=37.764564,-122.422033&spn=0.304170,0.442268&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-0918\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:aldo@limon-sf.com\">aldo@limon-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.limon-sf.com\">www.limon-sf.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Caluz Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Martin Castillo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Alex Reccio\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Nuevo Latino-Peruvian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ceviches\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nTuesday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nWednesday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nThursday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nFriday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSaturday: 12:00pm-11:00pm (dinner menu)\u003cbr>\nSunday: 12:00pm-11:00pm (dinner menu)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, at least 1 day in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\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\u003ca href=\"http://maps.google.com/maps?q=limon+san+francisco+ca&ll=37.764564,-122.422033&spn=0.304170,0.442268&iwloc=A&hl=en\">map\u003c/a>\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\u003ca href=\"http://ww2.kqed.org/checkplease/?p=37\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Limón Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=37\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon1.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon2.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon3.jpg\" alt=\"Limón\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon4.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon5.jpg\" alt=\"Limón\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/limon6.jpg\" alt=\"Limón\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n524 Valencia Street (between 16th and 17th)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=limon+san+francisco+ca&ll=37.764564,-122.422033&spn=0.304170,0.442268&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-0918\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:aldo@limon-sf.com\">aldo@limon-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.limon-sf.com\">www.limon-sf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Caluz Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Martin Castillo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Alex Reccio\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Nuevo Latino-Peruvian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ceviches\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nTuesday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nWednesday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nThursday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nFriday: 11:30am-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSaturday: 12:00pm-11:00pm (dinner menu)\u003cbr>\nSunday: 12:00pm-11:00pm (dinner menu)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, at least 1 day in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=38\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=39\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas4.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas5.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas6.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas8.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas9.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas12.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n120 Sir Francis Drake Boulevard (at Barber Avenue)\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.972978,-122.561396&sspn=0.385934,0.479279&q=insalata%27s+restaurant+san+anselmo+ca&ie=UTF8&li=lmd&t=m&cid=37974722,-122560556,16745526387863379234&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> 2 free parking lots, plus lunchtime valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-457-7700\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:hkrahling@comcast.net\">hkrahling@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.insalatas.com\">www.insalatas.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Heidi Insalata Krahling\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Heidi Insalata Krahling\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> David Ingram\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fattoush Salad, Portuegese Cataplana, Honey-Pomegrante Glazed Duck Breast, Fromage Blanc Panna Cotta\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: 11:00am-2:30pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, Sunday brunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, within Marin County\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 1 month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\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\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.972978,-122.561396&sspn=0.385934,0.479279&q=insalata%27s+restaurant+san+anselmo+ca&ie=UTF8&li=lmd&t=m&cid=37974722,-122560556,16745526387863379234&z=14&t=m\">map\u003c/a>\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\u003ca href=\"http://ww2.kqed.org/checkplease/?p=38\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Insalata’s Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=38\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=39\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas4.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas5.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas6.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas8.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas9.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/insalatas12.jpg\" alt=\"Insalata's Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n120 Sir Francis Drake Boulevard (at Barber Avenue)\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.972978,-122.561396&sspn=0.385934,0.479279&q=insalata%27s+restaurant+san+anselmo+ca&ie=UTF8&li=lmd&t=m&cid=37974722,-122560556,16745526387863379234&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> 2 free parking lots, plus lunchtime valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-457-7700\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:hkrahling@comcast.net\">hkrahling@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.insalatas.com\">www.insalatas.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Heidi Insalata Krahling\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Heidi Insalata Krahling\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> David Ingram\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fattoush Salad, Portuegese Cataplana, Honey-Pomegrante Glazed Duck Breast, Fromage Blanc Panna Cotta\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: 11:00am-2:30pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, Sunday brunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, within Marin County\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 1 month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\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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"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>Insalata’s Restaurant: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=35\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=38\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Lamb Tagine with Pumpkin, Golden Raisins, and Chickpeas\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Heidi Insalata Krahling\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nWe use non-classic cooking methods for most of our stews. Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan cooking technique of slowly cooking meat in stock or water with aromatics and spices. I use butternut squash in this recipe, but you can use any type of winter squash. You can make the tagine hours ahead; let the tagine cool to room temperature, so that the flavorful liquid can soak into the meat. The result is a velvety succulent stew. Serve with spiced couscous.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 lb lamb shoulder, cut into 1-inch cubes, free of fat\u003cbr>\n1 tablespoon ground ginger\u003cbr>\n2 teaspoons curry powder\u003cbr>\n2 teaspoons ground black pepper\u003cbr>\n2 tablespoons ground coriander\u003cbr>\n2 tablespoons ground cumin seed\u003cbr>\n1 teaspoon ground cardamom\u003cbr>\n1 good pinch saffron, ground in spice grinder\u003cbr>\n1 cinnamon stick\u003cbr>\n1 tablespoon salt\u003cbr>\n1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes\u003cbr>\n10 cups chicken stock or low-sodium, good quality, store-bought chicken stock\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n3 cups medium diced yellow onions (about 3 onions)\u003cbr>\n3 tablespoons tomato paste\u003cbr>\n3 teaspoons minced garlic cloves (about 3 cloves)\u003cbr>\n1/2 cup golden raisins\u003cbr>\n1 cup cooked garbanzo beans\u003cbr>\n2 tablespoons honey\u003cbr>\n3/4 cup chopped roasted peanuts for garnish\u003cbr>\nChopped fresh cilantro for garnish\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To marinate the lamb, combine ginger, curry powder, black pepper, coriander, cumin seed, cardamom , saffron, cinnamon stick, and salt in a small bowl. In a medium bowl, massage half of the spice mixture into the lamb cubes, making sure that each cube is covered with the spice mixture. Cover with plastic wrap and marinate lamb in the refrigerator for approximately 30 minutes. Set remaining spice mixture aside.\u003c/p>\n\u003cp>2. Meanwhile, roast butternut squash by preheating oven to 400˚. Place butternut squash on baking sheet and roast for approximately 20 minutes, or until squash can be pierced easily with a fork. Rotate the baking sheet and stir the squash occasionally during roasting.\u003c/p>\n\u003cp>3. To cook the lamb, in a large heavy saucepot, cover the lamb with the chicken stock and bring the braising liquid to a boil. Reduce the heat to low and simmer until lamb is tender, approximately 2-3 hours. Stir occasionally.\u003c/p>\n\u003cp>4. To finish the stew, melt the butter in another large saucepot. When the butter has melted, add the onions and sauté until translucent, approximately 6-8 minutes. Add the remaining spice mixture, tomato paste, and garlic. Sauté for about 3-5 minutes on low heat. Next add the golden raisins, garbanzo beans, and honey. Sauté for another minute to combine. Set aside. Add the cooked lamb to the onion mixture. Add approximately 8 cups of the lamb braising liquid to the lamb and onion mixture and the add cooked squash. Simmer for 10 minutes, or until the mixture is a stew-like consistency. Add additional braising liquid if necessary. Season with salt and pepper. Set aside and serve warm. Or, if making ahead, let cool, cover, and refrigerate overnight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Right before serving, garnish with roasted chopped peanuts and freshly chopped cilantro.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Lamb Tagine with Pumpkin, Golden Raisins, and Chickpeas\n\u003cstrong>Recipe Chef:\u003c/strong> Heidi Insalata Krahling\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\n\u003cstrong>Food Category:\u003c/strong> Main Course\n\u003cstrong>Serves:\u003c/strong> 10-12\n\u003cstrong>Recipe Description:\u003c/strong> We use non-classic cooking methods for most of our stews. Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan cooking technique of slowly cooking meat in stock or water with aromatics and spices. I use butternut squash in this recipe, but you can use any type of winter squash. You can make the tagine hours ahead; let the tagine cool to room temperature, so that the flavorful liquid can soak into the meat. The result is a velvety succulent stew. Serve with spiced couscous.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Insalata’s Restaurant: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=35\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=38\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Lamb Tagine with Pumpkin, Golden Raisins, and Chickpeas\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Heidi Insalata Krahling\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nWe use non-classic cooking methods for most of our stews. Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan cooking technique of slowly cooking meat in stock or water with aromatics and spices. I use butternut squash in this recipe, but you can use any type of winter squash. You can make the tagine hours ahead; let the tagine cool to room temperature, so that the flavorful liquid can soak into the meat. The result is a velvety succulent stew. Serve with spiced couscous.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 lb lamb shoulder, cut into 1-inch cubes, free of fat\u003cbr>\n1 tablespoon ground ginger\u003cbr>\n2 teaspoons curry powder\u003cbr>\n2 teaspoons ground black pepper\u003cbr>\n2 tablespoons ground coriander\u003cbr>\n2 tablespoons ground cumin seed\u003cbr>\n1 teaspoon ground cardamom\u003cbr>\n1 good pinch saffron, ground in spice grinder\u003cbr>\n1 cinnamon stick\u003cbr>\n1 tablespoon salt\u003cbr>\n1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes\u003cbr>\n10 cups chicken stock or low-sodium, good quality, store-bought chicken stock\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n3 cups medium diced yellow onions (about 3 onions)\u003cbr>\n3 tablespoons tomato paste\u003cbr>\n3 teaspoons minced garlic cloves (about 3 cloves)\u003cbr>\n1/2 cup golden raisins\u003cbr>\n1 cup cooked garbanzo beans\u003cbr>\n2 tablespoons honey\u003cbr>\n3/4 cup chopped roasted peanuts for garnish\u003cbr>\nChopped fresh cilantro for garnish\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To marinate the lamb, combine ginger, curry powder, black pepper, coriander, cumin seed, cardamom , saffron, cinnamon stick, and salt in a small bowl. In a medium bowl, massage half of the spice mixture into the lamb cubes, making sure that each cube is covered with the spice mixture. Cover with plastic wrap and marinate lamb in the refrigerator for approximately 30 minutes. Set remaining spice mixture aside.\u003c/p>\n\u003cp>2. Meanwhile, roast butternut squash by preheating oven to 400˚. Place butternut squash on baking sheet and roast for approximately 20 minutes, or until squash can be pierced easily with a fork. Rotate the baking sheet and stir the squash occasionally during roasting.\u003c/p>\n\u003cp>3. To cook the lamb, in a large heavy saucepot, cover the lamb with the chicken stock and bring the braising liquid to a boil. Reduce the heat to low and simmer until lamb is tender, approximately 2-3 hours. Stir occasionally.\u003c/p>\n\u003cp>4. To finish the stew, melt the butter in another large saucepot. When the butter has melted, add the onions and sauté until translucent, approximately 6-8 minutes. Add the remaining spice mixture, tomato paste, and garlic. Sauté for about 3-5 minutes on low heat. Next add the golden raisins, garbanzo beans, and honey. Sauté for another minute to combine. Set aside. Add the cooked lamb to the onion mixture. Add approximately 8 cups of the lamb braising liquid to the lamb and onion mixture and the add cooked squash. Simmer for 10 minutes, or until the mixture is a stew-like consistency. Add additional braising liquid if necessary. Season with salt and pepper. Set aside and serve warm. Or, if making ahead, let cool, cover, and refrigerate overnight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Right before serving, garnish with roasted chopped peanuts and freshly chopped cilantro.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 3 (#101) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Isa\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Antica Trattoria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Salang Pass\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=12\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=14\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Dion and Michael walked into the studio we immediately started dishing about one of our favorite subjects — wine. As a wine writer, I could talk about vino forever, so it was the perfect way to kick off the shooting. Then Fanci arrived (don’t you love that name?) and she lit up the room with her bubbly personality. We had a great time. This was one of our first shows, so we were still working out the kinks, but the taping went even more smoothly than anyone anticipated. On a television or film set it’s generally “hurry up and wait” as the crew arranges lights and the talent (as those of us who are on camera are known) gets wired up with microphones. This show goes very quickly, though. When spending only about eight to ten minutes to talk about each restaurant, things move at a rapid pace. You’ve got to be on your game or risk not getting a word in edgewise. Overall, the show was highly positive with Dion, Michael, and Fanci all enjoying the experience of eating at Isa, Antica, and Salang Pass.\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2003 Laguria Chardonnay, Delle Venezia, Italy $10\u003c/strong>\u003cbr>\nThis was the first wine we uncorked and it was a delight. Dion said it was “crisp but with a fullness to it,” and Michael agreed. Fanci enjoyed the freshness of the wine. I think it’s a top-notch bargain wine worth twice the price.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Groth Sauvignon Blanc, Napa Valley, California $16\u003c/strong>\u003cbr>\nWe quickly finished that bottle and as we were getting cut-away shots for use in editing, we had to have more wine in our glass for continuity (at least that’s what we told the producer). Michael mentioned that one of his favorite wineries was Groth, so we cracked a bottle I had on set. Lemony with a touch of herbal notes and a long complex finish, this sassy sipper was a winner.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s episode 3 (#101) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Isa\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Antica Trattoria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Salang Pass\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=12\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=14\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Dion and Michael walked into the studio we immediately started dishing about one of our favorite subjects — wine. As a wine writer, I could talk about vino forever, so it was the perfect way to kick off the shooting. Then Fanci arrived (don’t you love that name?) and she lit up the room with her bubbly personality. We had a great time. This was one of our first shows, so we were still working out the kinks, but the taping went even more smoothly than anyone anticipated. On a television or film set it’s generally “hurry up and wait” as the crew arranges lights and the talent (as those of us who are on camera are known) gets wired up with microphones. This show goes very quickly, though. When spending only about eight to ten minutes to talk about each restaurant, things move at a rapid pace. You’ve got to be on your game or risk not getting a word in edgewise. Overall, the show was highly positive with Dion, Michael, and Fanci all enjoying the experience of eating at Isa, Antica, and Salang Pass.\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2003 Laguria Chardonnay, Delle Venezia, Italy $10\u003c/strong>\u003cbr>\nThis was the first wine we uncorked and it was a delight. Dion said it was “crisp but with a fullness to it,” and Michael agreed. Fanci enjoyed the freshness of the wine. I think it’s a top-notch bargain wine worth twice the price.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Groth Sauvignon Blanc, Napa Valley, California $16\u003c/strong>\u003cbr>\nWe quickly finished that bottle and as we were getting cut-away shots for use in editing, we had to have more wine in our glass for continuity (at least that’s what we told the producer). Michael mentioned that one of his favorite wineries was Groth, so we cracked a bottle I had on set. Lemony with a touch of herbal notes and a long complex finish, this sassy sipper was a winner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Isa Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6\">reviews\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/isa1.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa2.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa3.jpg\" alt=\"Isa\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa4.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa5.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa6.jpg\" alt=\"Isa\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3324 Steiner Street (at Lombard)\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=isa+restaurant+san+francisco&spn=0.042456,0.068493&cid=37775000,-122418333,1898315442687006000&iwloc=A&iwstate2=page%3Abasics&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lots\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-567-9588\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.isarestaurant.com\">www.isarestaurant.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Luke and Kitty Sung\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Luke Sung\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Luke Sung\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Contemporary French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8\">Potato-Wrapped Sea Bass\u003c/a>\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-10:00pm\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:30pm\u003cbr>\nSaturday: 5:30pm-10:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, 1 week in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>No\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>Yes, heat lamps\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\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\u003ca href=\"http://maps.google.com/maps?q=isa+restaurant+san+francisco&spn=0.042456,0.068493&cid=37775000,-122418333,1898315442687006000&iwloc=A&iwstate2=page%3Abasics&hl=en\">map\u003c/a>\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\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Isa Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6\">reviews\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/isa1.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa2.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa3.jpg\" alt=\"Isa\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa4.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa5.jpg\" alt=\"Isa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/isa6.jpg\" alt=\"Isa\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3324 Steiner Street (at Lombard)\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=isa+restaurant+san+francisco&spn=0.042456,0.068493&cid=37775000,-122418333,1898315442687006000&iwloc=A&iwstate2=page%3Abasics&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lots\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-567-9588\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.isarestaurant.com\">www.isarestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Luke and Kitty Sung\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Luke Sung\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Luke Sung\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Contemporary French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8\">Potato-Wrapped Sea Bass\u003c/a>\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-10:00pm\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:30pm\u003cbr>\nSaturday: 5:30pm-10:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, 1 week in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>No\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>Yes, heat lamps\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\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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"content": "\u003cp>\u003cstrong>Isa: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Potato-Wrapped Sea Bass\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Luke Sung\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 lb sea bass\u003cbr>\n4-5 large russet potatoes\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\n4 tablespoons olive oil (for frying)\u003cbr>\n4 tablespoons butter\u003cbr>\n1 tablespoon capers, lightly chopped\u003cbr>\n1 tablespoon sliced Fresno chiles (no seeds)\u003cbr>\n2 tablespoons diced tomatoes\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1 tablespoon chopped parsley\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees. Skin and clean the sea bass, and cut it into 4 portions at 4 1/2 ounces each. Peel the potatoes and slice them lengthwise as thinly as you can (use a mandolin, if available).\u003c/p>\n\u003cp>2. In a pot of boiling water, blanch the potatoes for about 30 seconds: Let the slices bathe in the hot water quickly and then plunge them into a cold water bath. Place the slices on paper towels to dry.\u003c/p>\n\u003cp>3. Season the fish with salt and pepper. Next, wrap potato slices tightly around the fish, making sure they overlap. You may not need all the slices. In a non-stick ovenproof skillet, heat the oil and sear the potato-wrapped fish on all sides.\u003c/p>\n\u003cp>4. Place the skillet the oven and finish cooking the fish for about 2-4 minutes, depending on the thickness of the fish. Check the doneness by inserting a sharp paring knife in the center part of the fish. Feel the temperature “warm” on your lips.\u003c/p>\n\u003cp>5. Take the fish out of the pan and let it rest. Dump out the extra fat in the skillet and wipe it clean with a towel. In the wiped pan, add the butter, let brown, and then add the capers, chiles, tomatoes, lemon juice, parsley, salt, and pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Place the fish on a plate and pour the butter sauce over it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees. Skin and clean the sea bass, and cut it into 4 portions at 4 1/2 ounces each. Peel the potatoes and slice them lengthwise as thinly as you can (use a mandolin, if available).\u003c/p>\n\u003cp>2. In a pot of boiling water, blanch the potatoes for about 30 seconds: Let the slices bathe in the hot water quickly and then plunge them into a cold water bath. Place the slices on paper towels to dry.\u003c/p>\n\u003cp>3. Season the fish with salt and pepper. Next, wrap potato slices tightly around the fish, making sure they overlap. You may not need all the slices. In a non-stick ovenproof skillet, heat the oil and sear the potato-wrapped fish on all sides.\u003c/p>\n\u003cp>4. Place the skillet the oven and finish cooking the fish for about 2-4 minutes, depending on the thickness of the fish. Check the doneness by inserting a sharp paring knife in the center part of the fish. Feel the temperature “warm” on your lips.\u003c/p>\n\u003cp>5. Take the fish out of the pan and let it rest. Dump out the extra fat in the skillet and wipe it clean with a towel. In the wiped pan, add the butter, let brown, and then add the capers, chiles, tomatoes, lemon juice, parsley, salt, and pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Place the fish on a plate and pour the butter sauce over it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"on-the-media": {
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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