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"content": "\u003cp>\u003cstrong>Antica Trattoria\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica1.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica2.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica3.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica4.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica5.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica6.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2400 Polk Street (at Union)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=antica+trattoria+2400+polk+st+san+francisco&ll=37.799432,-122.422208&spn=0.084908,0.136660&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), valet (on Polk Street between Green and Union)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-928-5797\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anticasf.com\">www.anticasf.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ruggero Gadaldi\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Alvin Luna\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Tuscan Trattoria\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crostino Tuscana, Carpaccio, Spaghetti Bolognese, Wild Boar Pappardelle\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 5:30pm-10:30pm\u003cbr>\nSaturday: 5:30pm-10:30pm\u003cbr>\nSunday: 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\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> 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>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>No\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Antica Trattoria: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11\">recipe\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica7.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica9.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica8.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cbr>\nGamberoni Grigliati, Costoletta di Maiale, Panna Cotta\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/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 Antica Trattoria:\u003c/strong> Thursday, September 22, 2005\u003c/p>\n\u003cp>I love the comfort of a neighborhood restaurant with great food, a great atmosphere, and one that locals frequent. Those kinds of places are the jewels of any city and those which I will immediately recommend to visitors and locals alike. Antica is one of those finds in San Francisco. Chef Ruggero Gadaldi has carved out a slice of heaven on a quaint corner of Russian Hill. While I dread the parking, especially in that part of town, valet is available at a local theater, and I quickly forget the driving woes once inside Antica’s doors. Vikki, the hostess, does an amazing job of making you feel at home whether you are a walk-in or have a reserved table. In fact, the entire staff has the perfect balance of making everyone feel at home — stopping by your table for a quick visit, and to check in without cramping your space.\u003c/p>\n\u003cp>That space is inviting with its classic white tablecloths, warm tanned walls, dark rich floors, and long cushioned benches — classic in a Mediterranean sense and modern in its starkness. One drawback is it can be somewhat noisy and crowded, especially on weekend nights, and the place can feel cramped, but that is also part of the coziness and charm of a true trattoria or bistro that I like in places like France and Italy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu, which modifies itself and is seasonal by way of ingredients, always surprises for the simplicity of the preparations and, at the same time, is innovative, creative and, taste-wise, never disappointing. The starters, such as the marinated and grilled gamberoni, which I ordered on a recent visit, only made me wish I had placed two orders. The prawns, grilled to perfection came seasoned with chili pepper, olive oil, and simple herbs, and are arranged on a colorful combination of a summer bean salad, arugula, and topped with a ground mustard vinaigrette with toasted almonds. The soft and chewy morsels were perfect and not overcooked. Equally exciting was the mozzarella salad, which takes an ordinarily ordinary tomato mozzarella salad and elevates it to new heights. Arriving in a small, rounded, soup-like tureen, the small, perfectly ripe, and sweet heirlooms circumnavigated the tangy pieces of white mozzarella slices, while sitting on top of a purée of roasted heirloom gazpacho. The combination of the cool purée was a slice of heaven in and of itself, and I was obsessed with not leaving any remnants in the bowl. Thanks to the wonderful crusty Italian baguettes that were plentiful at tableside, not one drop was wasted.\u003c/p>\n\u003cp>The entrees were equally pleasing. Farro, a spaghetti noodle, was served with a rich but light bolognese (meat) sauce. The sauce was threaded evenly through the noodles and each bite had a hearty balance of meat and sauce. The Tagliata di Manzo, thinly-sliced sirloin, was flavored and seasoned evenly, so that each bite was tender and mouthwatering and perfect with the side of roasted potatoes provided. I have never left Antica without my favorite side dish. The sautéed spinach with raisins and pine nuts is a vegetable must-have — a sweet/savory combination that complements any of the fish/meat or pasta entrees. I am also never able to push away the dessert menu — completely begging anyone at my table to share the creamy custard panna cotta or one of the best tiramisus in town.\u003c/p>\n\u003cp>Vikki, the hostess, and the staff are always on hand to help with wine selections. The two bottles our group decided on for this particular evening were Italian. A Costello Lengue from the Piedmont region, a blend of Barbera, Nebbiolo, and Cabernet varietals, and, Carmignano, a Super Tuscan of Sangiovese, Canniolo, and Cabernet blends. Excellent coffees and teas round out any good Italian restaurant, and their fine roasted espresso is worth capping off a sure hit until you come back next week to try something you regret not having this go around.\u003c/p>\n\u003chr>\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 Antica Trattoria:\u003c/strong> Friday, September 23, 2005\u003c/p>\n\u003cp>Normally, I would not first mention service when reviewing a restaurant, but the service I received at Antica Trattoria was impeccable. From the moment we entered the restaurant, located on Polk and Union, they took care of us. At one point, the service was so good that I wondered if somehow they knew I was with \u003cb>Check, Please! Bay Area\u003c/b> but there was no way!\u003c/p>\n\u003cp>For openers, they serve a complimentary bowl of sliced vegetables surrounding a dish of garlicky pesto for dipping. I asked our server, Domenico — who to me looked like Furio of \u003cb>The Sopranos\u003c/b> — for a recommendation for a reasonably-priced wine and he suggested a spicy Italian red with a long name that ended in “San Gregorio.” At $32 per bottle, it tasted as he described it and matched our food perfectly.\u003c/p>\n\u003cp>My party of three started with two appetizers: a special-of-the-day, $8 heirloom tomato salad (it is that time of year), and the Gamberoni Grigliati ($8.50), which is four grilled prawns served over summer beans, almonds, and a grain mustard vinaigrette. Not only were both dishes very tasty, but they also were beautifully presented. The bright colors of the greens, beans, and heirloom tomatoes matched the brightness of the taste. The prawns, with the heads and tails left on, making them appear very authentic Italian, were encircled with a drizzle of whole grain mustard, which complemented the prawns perfectly.\u003c/p>\n\u003cp>We then shared a pasta dish — Umbrichelle ($12.50) — which is square pasta tubes with sausage, peas, and mushrooms. Our server dressed the plate of pasta with fresh Parmesan cheese. Although Domenico did not grate the cheese in front of us, it was so aromatic when he sprinkled it, you knew someone had just grated it. After the three of us served ourselves, the waiter came back again with the cheese and added cheese to each individual’s preference. The sausage and peas made this dish sweet, yet savory. It would be too sweet for me to have the whole dish as a main course for myself, but to share between the three of us after the salads, it was just right.\u003c/p>\n\u003cp>When we finished the pasta, Domenico asked us if we would like a short break before he brought our main course. How often does that happen at a bustling restaurant? We did need a respite and the 10 minutes he gave us before the next course just whetted our appetites perfectly. Carole ordered the Salmone ($18.00), a filet of salmon served with roasted artichokes, oven-dried tomatoes, and an olive vinaigrette, while her husband James had the Costoletta di Maiale ($18.00), which is a grilled Niman Ranch pork chop with fresh corn polenta, kale, and applewood-smoked bacon. I decided to have the evening’s special of sand dabs served picatta over mashed potatoes ($18.00). For both the salmon and the pork chop, the main ingredient was good, but the vegetables they were served over were the stars of the dish. The roasted artichokes and dried tomatoes were perfectly moistened with the vinaigrette and were lovely, but the fresh corn polenta mixed with bacon and kale was out of this world. I’m not a big polenta fan, but this was very different. Because it was made with fresh corn, the texture was very coarse, while the bacon added a sweet smokiness and the kale contributed a kind of herbal freshness. My three whole sand dabs were good, but nothing exceptional.\u003c/p>\n\u003cp>Afterwards, we ordered two very good desserts: the panna cotta ($8) and the affogato ($8). James decided to have a vin santo port ($10), and Carole and I decided to share a glass of the same port. I asked to have an espresso also, but Domenico kindly chided me to have my espresso at the very end. When he served the port, he brought three empty glasses and the bottle of port to our table. (Remember, Carole and I wanted to share a glass). I reminded Domenico, and he said he knows, and poured Carole and me smaller portions than James. Perfecto!\u003c/p>\n\u003cp>The ambiance of the restaurant is very warm and rustic with tall dark wainscoting and the food was excellent. What left me feeling warm and very happy was the absolutely superb service. When we complemented Domenico, he smiled and said, “Thank you, I feel very good working today.”\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 Antica Trattoria:\u003c/strong> Saturday, September 24, 2005\u003c/p>\n\u003cp>To start out this experience, when I made reservations over the phone, the hostess was so nice and helpful that I was already looking forward to my visit. We arrived, even though we had major parking problems! And a detour to boot! When we arrived, the hostess (Vicky) was so nice that she gave me a complimentary glass of wine, because I was a little frazzled from the drive over. She really knows how to start you off having a great time!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I began by ordering the mozzarella di Bufala with gazpacho and basil oil — it was delicious! Buffalo mozzarella is so much tastier. I sopped every last bit up with the complimentary French bread, which I think they should heat a bit, but it is still very good. I ordered a glass of Cabernet Sauvignon, which was so rich and such a wonderful likeness to great grape juice. Their wine list is much larger than their menu! Our waiter was very nice, he is from Sicily and he recommended the Eggplant Parmesan next, which was so good, and not breaded. I ordered the orecchiette pasta with rock shrimp and broccoli. The pasta was cooked to perfection and tasty. I also ordered the gnocchi with yellow tomato sauce, which was a nice change from red sauce. It was delicious and the gnocchi was also cooked to perfection. The highlight of the visit was the tiramisu — oh, my gosh! I do not usually enjoy tiramisu, either it has too much espresso or it is too soggy. Not Antica’s tiramisu — it is what I think of as perfect tiramisu. I did not want to stop eating it! We (my boyfriend and I) really enjoyed our entire experience — everything was so authentic and wonderful. I felt comfortable the entire visit. We will definitely return to Antica and we have already recommended it to several friends.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2400 Polk Street (at Union)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-928-5797\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anticasf.com\">www.anticasf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine: \u003c/strong>Tuscan Trattoria\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Antica Trattoria: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11\">recipe\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica7.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica9.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/antica8.jpg\" alt=\"Antica Trattoria\" hspace=\"3\">\u003cbr>\nGamberoni Grigliati, Costoletta di Maiale, Panna Cotta\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/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 Antica Trattoria:\u003c/strong> Thursday, September 22, 2005\u003c/p>\n\u003cp>I love the comfort of a neighborhood restaurant with great food, a great atmosphere, and one that locals frequent. Those kinds of places are the jewels of any city and those which I will immediately recommend to visitors and locals alike. Antica is one of those finds in San Francisco. Chef Ruggero Gadaldi has carved out a slice of heaven on a quaint corner of Russian Hill. While I dread the parking, especially in that part of town, valet is available at a local theater, and I quickly forget the driving woes once inside Antica’s doors. Vikki, the hostess, does an amazing job of making you feel at home whether you are a walk-in or have a reserved table. In fact, the entire staff has the perfect balance of making everyone feel at home — stopping by your table for a quick visit, and to check in without cramping your space.\u003c/p>\n\u003cp>That space is inviting with its classic white tablecloths, warm tanned walls, dark rich floors, and long cushioned benches — classic in a Mediterranean sense and modern in its starkness. One drawback is it can be somewhat noisy and crowded, especially on weekend nights, and the place can feel cramped, but that is also part of the coziness and charm of a true trattoria or bistro that I like in places like France and Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu, which modifies itself and is seasonal by way of ingredients, always surprises for the simplicity of the preparations and, at the same time, is innovative, creative and, taste-wise, never disappointing. The starters, such as the marinated and grilled gamberoni, which I ordered on a recent visit, only made me wish I had placed two orders. The prawns, grilled to perfection came seasoned with chili pepper, olive oil, and simple herbs, and are arranged on a colorful combination of a summer bean salad, arugula, and topped with a ground mustard vinaigrette with toasted almonds. The soft and chewy morsels were perfect and not overcooked. Equally exciting was the mozzarella salad, which takes an ordinarily ordinary tomato mozzarella salad and elevates it to new heights. Arriving in a small, rounded, soup-like tureen, the small, perfectly ripe, and sweet heirlooms circumnavigated the tangy pieces of white mozzarella slices, while sitting on top of a purée of roasted heirloom gazpacho. The combination of the cool purée was a slice of heaven in and of itself, and I was obsessed with not leaving any remnants in the bowl. Thanks to the wonderful crusty Italian baguettes that were plentiful at tableside, not one drop was wasted.\u003c/p>\n\u003cp>The entrees were equally pleasing. Farro, a spaghetti noodle, was served with a rich but light bolognese (meat) sauce. The sauce was threaded evenly through the noodles and each bite had a hearty balance of meat and sauce. The Tagliata di Manzo, thinly-sliced sirloin, was flavored and seasoned evenly, so that each bite was tender and mouthwatering and perfect with the side of roasted potatoes provided. I have never left Antica without my favorite side dish. The sautéed spinach with raisins and pine nuts is a vegetable must-have — a sweet/savory combination that complements any of the fish/meat or pasta entrees. I am also never able to push away the dessert menu — completely begging anyone at my table to share the creamy custard panna cotta or one of the best tiramisus in town.\u003c/p>\n\u003cp>Vikki, the hostess, and the staff are always on hand to help with wine selections. The two bottles our group decided on for this particular evening were Italian. A Costello Lengue from the Piedmont region, a blend of Barbera, Nebbiolo, and Cabernet varietals, and, Carmignano, a Super Tuscan of Sangiovese, Canniolo, and Cabernet blends. Excellent coffees and teas round out any good Italian restaurant, and their fine roasted espresso is worth capping off a sure hit until you come back next week to try something you regret not having this go around.\u003c/p>\n\u003chr>\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 Antica Trattoria:\u003c/strong> Friday, September 23, 2005\u003c/p>\n\u003cp>Normally, I would not first mention service when reviewing a restaurant, but the service I received at Antica Trattoria was impeccable. From the moment we entered the restaurant, located on Polk and Union, they took care of us. At one point, the service was so good that I wondered if somehow they knew I was with \u003cb>Check, Please! Bay Area\u003c/b> but there was no way!\u003c/p>\n\u003cp>For openers, they serve a complimentary bowl of sliced vegetables surrounding a dish of garlicky pesto for dipping. I asked our server, Domenico — who to me looked like Furio of \u003cb>The Sopranos\u003c/b> — for a recommendation for a reasonably-priced wine and he suggested a spicy Italian red with a long name that ended in “San Gregorio.” At $32 per bottle, it tasted as he described it and matched our food perfectly.\u003c/p>\n\u003cp>My party of three started with two appetizers: a special-of-the-day, $8 heirloom tomato salad (it is that time of year), and the Gamberoni Grigliati ($8.50), which is four grilled prawns served over summer beans, almonds, and a grain mustard vinaigrette. Not only were both dishes very tasty, but they also were beautifully presented. The bright colors of the greens, beans, and heirloom tomatoes matched the brightness of the taste. The prawns, with the heads and tails left on, making them appear very authentic Italian, were encircled with a drizzle of whole grain mustard, which complemented the prawns perfectly.\u003c/p>\n\u003cp>We then shared a pasta dish — Umbrichelle ($12.50) — which is square pasta tubes with sausage, peas, and mushrooms. Our server dressed the plate of pasta with fresh Parmesan cheese. Although Domenico did not grate the cheese in front of us, it was so aromatic when he sprinkled it, you knew someone had just grated it. After the three of us served ourselves, the waiter came back again with the cheese and added cheese to each individual’s preference. The sausage and peas made this dish sweet, yet savory. It would be too sweet for me to have the whole dish as a main course for myself, but to share between the three of us after the salads, it was just right.\u003c/p>\n\u003cp>When we finished the pasta, Domenico asked us if we would like a short break before he brought our main course. How often does that happen at a bustling restaurant? We did need a respite and the 10 minutes he gave us before the next course just whetted our appetites perfectly. Carole ordered the Salmone ($18.00), a filet of salmon served with roasted artichokes, oven-dried tomatoes, and an olive vinaigrette, while her husband James had the Costoletta di Maiale ($18.00), which is a grilled Niman Ranch pork chop with fresh corn polenta, kale, and applewood-smoked bacon. I decided to have the evening’s special of sand dabs served picatta over mashed potatoes ($18.00). For both the salmon and the pork chop, the main ingredient was good, but the vegetables they were served over were the stars of the dish. The roasted artichokes and dried tomatoes were perfectly moistened with the vinaigrette and were lovely, but the fresh corn polenta mixed with bacon and kale was out of this world. I’m not a big polenta fan, but this was very different. Because it was made with fresh corn, the texture was very coarse, while the bacon added a sweet smokiness and the kale contributed a kind of herbal freshness. My three whole sand dabs were good, but nothing exceptional.\u003c/p>\n\u003cp>Afterwards, we ordered two very good desserts: the panna cotta ($8) and the affogato ($8). James decided to have a vin santo port ($10), and Carole and I decided to share a glass of the same port. I asked to have an espresso also, but Domenico kindly chided me to have my espresso at the very end. When he served the port, he brought three empty glasses and the bottle of port to our table. (Remember, Carole and I wanted to share a glass). I reminded Domenico, and he said he knows, and poured Carole and me smaller portions than James. Perfecto!\u003c/p>\n\u003cp>The ambiance of the restaurant is very warm and rustic with tall dark wainscoting and the food was excellent. What left me feeling warm and very happy was the absolutely superb service. When we complemented Domenico, he smiled and said, “Thank you, I feel very good working today.”\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 Antica Trattoria:\u003c/strong> Saturday, September 24, 2005\u003c/p>\n\u003cp>To start out this experience, when I made reservations over the phone, the hostess was so nice and helpful that I was already looking forward to my visit. We arrived, even though we had major parking problems! And a detour to boot! When we arrived, the hostess (Vicky) was so nice that she gave me a complimentary glass of wine, because I was a little frazzled from the drive over. She really knows how to start you off having a great time!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I began by ordering the mozzarella di Bufala with gazpacho and basil oil — it was delicious! Buffalo mozzarella is so much tastier. I sopped every last bit up with the complimentary French bread, which I think they should heat a bit, but it is still very good. I ordered a glass of Cabernet Sauvignon, which was so rich and such a wonderful likeness to great grape juice. Their wine list is much larger than their menu! Our waiter was very nice, he is from Sicily and he recommended the Eggplant Parmesan next, which was so good, and not breaded. I ordered the orecchiette pasta with rock shrimp and broccoli. The pasta was cooked to perfection and tasty. I also ordered the gnocchi with yellow tomato sauce, which was a nice change from red sauce. It was delicious and the gnocchi was also cooked to perfection. The highlight of the visit was the tiramisu — oh, my gosh! I do not usually enjoy tiramisu, either it has too much espresso or it is too soggy. Not Antica’s tiramisu — it is what I think of as perfect tiramisu. I did not want to stop eating it! We (my boyfriend and I) really enjoyed our entire experience — everything was so authentic and wonderful. I felt comfortable the entire visit. We will definitely return to Antica and we have already recommended it to several friends.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Antica Trattoria: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name: \u003c/strong>Farro Bolognese\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Alvin Luna\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Tuscan Trattoria\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main course\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup extra-virgin olive oil\u003cbr>\n3 medium onions, finely chopped\u003cbr>\n4 celery stalks, finely chopped\u003cbr>\n2 carrots, finely chopped\u003cbr>\n2 lb ground beef\u003cbr>\n2 cups red wine\u003cbr>\n1/2 can tomato paste\u003cbr>\n1/4 cup flour\u003cbr>\n1 lb spaghetti di farro\u003cbr>\n2 cups beef stock\u003cbr>\nBouquet of thyme\u003cbr>\nKosher salt to taste\u003cbr>\nFreshly ground black pepper to taste\u003cbr>\n1 tablespoon butter\u003cbr>\nParmigiano-Reggiano\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a 6 or 8-quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Next, add the onions, celery, and carrots and sweat over medium heat until the vegetables are translucent, but not browned, about 6 minutes.\u003c/p>\n\u003cp>2. Add the beef and stir it into the vegetables. Brown the beef over high heat, stirring to keep it from sticking to the pan.\u003c/p>\n\u003cp> 3. Add the red wine, and reduce over high heat until almost evaporated. Then, add the tomato paste, and mix thoroughly for a few minutes. Add the flour and stir for 2 to 3 minutes. Cover the contents of the pan with the beef stock, add the thyme, and add the salt and pepper to taste. Bring to a boil, and then simmer over medium-low heat for 30 minutes.\u003c/p>\n\u003cp>4. In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta, about 6-9 minutes.\u003c/p>\n\u003cp>5. Transfer 2 cups of the bolognese sauce to a 12 or 14-inch sauté pan, and heat gently over medium heat with 1 tablespoon of butter.\u003c/p>\n\u003cp>6. Drain the pasta, add it to the 2 cups of bolognese and butter, and toss over medium heat until the pasta is coated, about 1 minute.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Divide evenly among 6 to 8 warmed bowls. Grate Parmigiano-Reggiano over each bowl and serve immediately.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Antica Trattoria: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name: \u003c/strong>Farro Bolognese\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Alvin Luna\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Tuscan Trattoria\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main course\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup extra-virgin olive oil\u003cbr>\n3 medium onions, finely chopped\u003cbr>\n4 celery stalks, finely chopped\u003cbr>\n2 carrots, finely chopped\u003cbr>\n2 lb ground beef\u003cbr>\n2 cups red wine\u003cbr>\n1/2 can tomato paste\u003cbr>\n1/4 cup flour\u003cbr>\n1 lb spaghetti di farro\u003cbr>\n2 cups beef stock\u003cbr>\nBouquet of thyme\u003cbr>\nKosher salt to taste\u003cbr>\nFreshly ground black pepper to taste\u003cbr>\n1 tablespoon butter\u003cbr>\nParmigiano-Reggiano\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. In a 6 or 8-quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Next, add the onions, celery, and carrots and sweat over medium heat until the vegetables are translucent, but not browned, about 6 minutes.\u003c/p>\n\u003cp>2. Add the beef and stir it into the vegetables. Brown the beef over high heat, stirring to keep it from sticking to the pan.\u003c/p>\n\u003cp> 3. Add the red wine, and reduce over high heat until almost evaporated. Then, add the tomato paste, and mix thoroughly for a few minutes. Add the flour and stir for 2 to 3 minutes. Cover the contents of the pan with the beef stock, add the thyme, and add the salt and pepper to taste. Bring to a boil, and then simmer over medium-low heat for 30 minutes.\u003c/p>\n\u003cp>4. In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta, about 6-9 minutes.\u003c/p>\n\u003cp>5. Transfer 2 cups of the bolognese sauce to a 12 or 14-inch sauté pan, and heat gently over medium heat with 1 tablespoon of butter.\u003c/p>\n\u003cp>6. Drain the pasta, add it to the 2 cups of bolognese and butter, and toss over medium heat until the pasta is coated, about 1 minute.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Divide evenly among 6 to 8 warmed bowls. Grate Parmigiano-Reggiano over each bowl and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Salang Pass Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=14\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang1.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang2.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang3.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang4.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang5.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang6.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n37462 Fremont Boulevard\u003cbr>\nFremont, CA 94536\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=salang+pass+fremont,+ca&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-795-9200\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Waheed and Zarmina Andesha\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Zarmina Andesha\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Afghani\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mantoo (Afgani dumplings)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 11:30am-10:00pm\u003cbr>\nWednesday: 11:30am-10:00pm\u003cbr>\nThursday: 11:30am-10:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 11:30am-10:00pm\u003cbr>\nSunday: 11:30am-10:00pm\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> Yes (within Fremont)\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, 1 day 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> 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>Yes\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>No\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Salang Pass Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=14\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang1.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang2.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang3.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang4.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang5.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang6.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n37462 Fremont Boulevard\u003cbr>\nFremont, CA 94536\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=salang+pass+fremont,+ca&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-795-9200\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> Waheed and Zarmina Andesha\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Zarmina Andesha\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Afghani\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mantoo (Afgani dumplings)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 11:30am-10:00pm\u003cbr>\nWednesday: 11:30am-10:00pm\u003cbr>\nThursday: 11:30am-10:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 11:30am-10:00pm\u003cbr>\nSunday: 11:30am-10:00pm\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> Yes (within Fremont)\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, 1 day 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> 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>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>Salang Pass: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=12\">restaurant info\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang7.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang8.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang9.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cbr>\nMantoo, Borani Kadoo, Quabili Pallaw\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/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 Salang Pass:\u003c/strong> Monday, September 19, 2005\u003c/p>\n\u003cp>As soon as we walked in, we were greeted by a very friendly young man, who seated us on pillows in our favorite section. The music was nice. We removed our shoes and got comfortable. I ordered a Turkish coffee and tea — they were both OK. I thought the nutmeg in the coffee was a little too strong for my liking, and the tea was OK. We ordered Borani, with is sautéed pumpkin with a special yogurt sauce on top. You first get a good green salad with wonderfully sweet cherry tomatoes and an Italian-type dressing along with pillowy Afghani naan and two types of Afghani chutney, all of which is delicious. Then came our pumpkin appetizer, which was wonderfully prepared — this is a great choice for pumpkin lovers. It is so hard trying to decide what my main dish choice should be. I chose Quabili Pallaw, and for the side dish I chose Vegi Aushak, both of which were absolutely divine! I could not stop eating. Then, I ordered dessert. Firni and mango ice cream. Yes…okay, I was indulging! I traditionally do not care for rosewater, but decided it sounded tempting, and it was worth it. The Firni was heavenly, and the mango ice cream was the best I have ever had because there were chunks of mangoes in it. What a wonderful experience. The waiter (Mo) was such a pleasure to talk with and his stories of cooking and Afghanistan were quite a treat! Did I mention Afghan food is my favorite?\u003c/p>\n\u003chr>\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 Salang Pass:\u003c/strong> Wednesday, September 21, 2005\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salang Pass restaurant is located in Fremont and specializes in Afghani cuisine. It was the first time I have ever had food from Afghanistan. Fremont apparently has the largest Afghani community in the United States.\u003c/p>\n\u003cp>The décor and ambience of the inside of Salang Pass is in no way reflected in the neighborhood/storefront. After exiting Interstate 880 onto Fremont Boulevard, one travels along three miles of strip mall and cookie-cutter housing developments. It reminded me of why I decided to live in the city! But, on the other hand, I was very pleasantly surprised when my companion, Debbie, and I entered Salang Pass.\u003cbr>\nThe restaurant has two distinct sections. To the right are standard tables and chairs, and to the left is a slightly raised floor and with low tables and cushions to sit on. We decided to sit on the floor. This area is draped with tent-like fabric, so you feel like you are reclining in a tent in the middle of some oasis. Painted on the wall, where the standard tables are, is a slightly kitschy mural of the actual Salang Pass with the year 1919 (date of revolution from the British) highlighted. Sitting on the floor, the tables are long and narrow and people sit side by side. If you were with a party of more than three or four, you would never be able to have a conversation with the people at the other end. For two it is intimate.\u003c/p>\n\u003cp>We shared four dishes and one dessert between the two of us. The first two dishes served were Borani Bademjan ($5.50), which is eggplant sautéed with fresh tomatoes and garlic and topped with a yogurt sauce; and Bolani, which is described as an Afghani calzone stuffed with leeks and topped with ground beef and yogurt. Both were fantastic! The eggplant Borani Bademjan was savory and while the tomatoes and spices added a nice tartness, the cooling yogurt tied it all together. The Bolani is basically flat bread filled with leek and potato. I would recommend that people order this as a side dish and use it like bread for many of the other dishes.\u003c/p>\n\u003cp>The next two courses were Mantoo ($5.50) — another appetizer of dumplings stuffed with beef — and Chopan Kabob ($13.00), which is lamb served over a bed of basmati rice. The Mantoo was very good with a sweet, yet spicy flavor. The kabob was, unfortunately, the only dish that I did not care for. The lamb was overdone and tough. The rice, however, was perfectly cooked and flavored with cilantro and other spices and then drizzled with lemon — that worked well. The ubiquitous yogurt sauce was on these dishes as well.\u003c/p>\n\u003cp>Service was good, but maybe a bit too enthusiastic. I think if the two of us ordered ten dishes on the menu, they would have served us without a peep. I believe good service should suggest appropriate portions of food. After the first two courses were served, they were too quick with the following dishes. Perhaps because we weren’t prepared to eat the lamb kabob, it toughened while it waited for us. Two dishes on the menu were not available — one being a dessert — so Aref, the server, gave us their homemade ice cream ($4.00) gratis. The rosewater ice cream topped with pistachios was good, but just not for me. We also ordered Turkish coffee ($2.00) that literally tasted like mud. When we asked for milk and sugar and commented that it wasn’t to our liking, he did not charge us.\u003c/p>\n\u003cp>In keeping with the Islamic faith, alcohol is not served at this restaurant. We did bring bottle of wine, and they placed glasses and a corkscrew in front of us. They never touched our wine bottle to fill our glasses, but neither did they charge a corkage fee — yay!\u003c/p>\n\u003cp>The cost of the dinner, which would have easily fed three people, was $39.69. Service and food were so good that we left $50.00 total. I would again visit Salang Pass if it wasn’t so far from San Francisco, and I’m glad this restaurant was selected for my introduction to Afghani food!\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 Salang Pass:\u003c/strong> Wednesday, September 21, 2005\u003c/p>\n\u003cp>If you have any inkling to venture out and try a new ethnic cuisine and you have a sense of adventure, Salang Pass, a unique Afghan restaurant in Fremont, is a good place to try. Not everything is outstanding, but there are many notable dishes, the people are warm and friendly, and the service, though not perfect, would also bring you back again. The atmosphere, though nothing to write home about from an aesthetic viewpoint, is decorated with an array of traditional Afghan fanfare. Upon entering from an ordinary storefront, there is the option to sit at one of the 15-20 tables or to embark up the platform to a tented covered area. Nasser, our waiter and an immigrant to the United States following the Soviet invasion, explained the multi-colored tented curtains, long cushions, and low tables. Sitting close to the ground under a tent is traditional in living rooms to make guests feel welcome in Afghani homes. And even though the restaurant looks somewhat tired, the walls are painted in cheerful mango and orange tones.\u003c/p>\n\u003cp>The menu consists of tasty appetizers including the Borani Bademjan — a zesty dish of steamed and baked thinly-sliced eggplant with a tomato sauce and light yogurt sauce on top. The tender eggplant was seasoned with some wonderful Middle Eastern-type spices that gave a hint of it being a Mediterranean-style dish, yet it was clearly distinct from anything I had eaten. The second appetizer, Borani Kadoo — a pumpkin dish cubed with spices — was somewhat less impressive. I’m a big fan of pumpkin, but the vegetable seemed a bit overdone, either from a lack of freshness (possibly frozen) or simply from being overcooked. Saffron, a delicious spice when used judiciously, overwhelmed the dish, making each bite somewhat acrid. Included with the entrees is a simple salad of mixed greens and vegetables, which is placed quickly on the table upon ordering. The bread, a naan style meets focaccia, was underwhelming and possibly on the stale side. A better choice would have been to order the calzone-style bread made with leeks and potatoes that looked fresh and appetizing and got lots of smiles from our neighbors. The salad, though fresh in terms of the lettuce, had a dressing that resembled something straight from a bottle on a grocery store shelf. Other salads included the seemingly more interesting Salata, a mixture of red onions, cucumbers, tomatoes, and mint with a special dressing.\u003c/p>\n\u003cp>The most impressive part of the dinner, and one that would bring me back, were the entrees. Several were noteworthy, including the Mantoo, which was a sort of dumpling/ravioli hybrid stuffed with beef, onions, and a nice array of spiced seasonings. The tart yogurt sauce on top gave the dish an almost Eastern European flair, reminding me of my background. It makes sense, given that Afghanistan straddles many borders, including the former Soviet Union. The Afghani meatballs were also memorable, tangy with a rich cilantro and tomato sauce. The sauce was plentiful, but not overdone in terms of richness. Finally, the kabob, which comprised a main section of the menu and needed to be tried, was another winner. Tender chunks of lamb shank off the bone were cooked just right. They were tender and flavorful and served with a mild, but slightly seasoned, basmati rice and grilled tomato. For a group, I would recommend ordering at least one kabob, which gives you a choice of lamb, chicken, beef, or combination, because it will balance out the richer and more complex dishes.\u003c/p>\n\u003cp>The desserts are a combination of ice creams and a baklava-style pastry, which we opted not to try. Instead, when we requested a typical Afghan dessert, Nasser suggested the Jala — a homemade ice cream over rice noodles with syrup flavored with rosewater and cardamom. I can’t say I fell in love with this dessert, but I found myself eating it nevertheless. Perhaps the refreshing and cool ice cream and the unusual spice of the cardamom piqued my interest. In any case, it was exotic and worth trying.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, I would recommend Salang Pass for its charm, ethnicity, and overall interesting and tasty select dishes — especially in the entree category. With advance notice, this location will accommodate private parties of up to forty people, and they also have room across the street for even larger parties. The prices are fair with appetizers and salads in the $3-5 range, and entrees between $11-15. The restaurant doesn’t have a liquor license, but you can bring your own, and there is a store right around the corner has a selection of beer and wine.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Salang Pass: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=12\">restaurant info\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang7.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang8.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/salang9.jpg\" alt=\"Salang Pass\" hspace=\"3\">\u003cbr>\nMantoo, Borani Kadoo, Quabili Pallaw\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/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 Salang Pass:\u003c/strong> Monday, September 19, 2005\u003c/p>\n\u003cp>As soon as we walked in, we were greeted by a very friendly young man, who seated us on pillows in our favorite section. The music was nice. We removed our shoes and got comfortable. I ordered a Turkish coffee and tea — they were both OK. I thought the nutmeg in the coffee was a little too strong for my liking, and the tea was OK. We ordered Borani, with is sautéed pumpkin with a special yogurt sauce on top. You first get a good green salad with wonderfully sweet cherry tomatoes and an Italian-type dressing along with pillowy Afghani naan and two types of Afghani chutney, all of which is delicious. Then came our pumpkin appetizer, which was wonderfully prepared — this is a great choice for pumpkin lovers. It is so hard trying to decide what my main dish choice should be. I chose Quabili Pallaw, and for the side dish I chose Vegi Aushak, both of which were absolutely divine! I could not stop eating. Then, I ordered dessert. Firni and mango ice cream. Yes…okay, I was indulging! I traditionally do not care for rosewater, but decided it sounded tempting, and it was worth it. The Firni was heavenly, and the mango ice cream was the best I have ever had because there were chunks of mangoes in it. What a wonderful experience. The waiter (Mo) was such a pleasure to talk with and his stories of cooking and Afghanistan were quite a treat! Did I mention Afghan food is my favorite?\u003c/p>\n\u003chr>\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 Salang Pass:\u003c/strong> Wednesday, September 21, 2005\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salang Pass restaurant is located in Fremont and specializes in Afghani cuisine. It was the first time I have ever had food from Afghanistan. Fremont apparently has the largest Afghani community in the United States.\u003c/p>\n\u003cp>The décor and ambience of the inside of Salang Pass is in no way reflected in the neighborhood/storefront. After exiting Interstate 880 onto Fremont Boulevard, one travels along three miles of strip mall and cookie-cutter housing developments. It reminded me of why I decided to live in the city! But, on the other hand, I was very pleasantly surprised when my companion, Debbie, and I entered Salang Pass.\u003cbr>\nThe restaurant has two distinct sections. To the right are standard tables and chairs, and to the left is a slightly raised floor and with low tables and cushions to sit on. We decided to sit on the floor. This area is draped with tent-like fabric, so you feel like you are reclining in a tent in the middle of some oasis. Painted on the wall, where the standard tables are, is a slightly kitschy mural of the actual Salang Pass with the year 1919 (date of revolution from the British) highlighted. Sitting on the floor, the tables are long and narrow and people sit side by side. If you were with a party of more than three or four, you would never be able to have a conversation with the people at the other end. For two it is intimate.\u003c/p>\n\u003cp>We shared four dishes and one dessert between the two of us. The first two dishes served were Borani Bademjan ($5.50), which is eggplant sautéed with fresh tomatoes and garlic and topped with a yogurt sauce; and Bolani, which is described as an Afghani calzone stuffed with leeks and topped with ground beef and yogurt. Both were fantastic! The eggplant Borani Bademjan was savory and while the tomatoes and spices added a nice tartness, the cooling yogurt tied it all together. The Bolani is basically flat bread filled with leek and potato. I would recommend that people order this as a side dish and use it like bread for many of the other dishes.\u003c/p>\n\u003cp>The next two courses were Mantoo ($5.50) — another appetizer of dumplings stuffed with beef — and Chopan Kabob ($13.00), which is lamb served over a bed of basmati rice. The Mantoo was very good with a sweet, yet spicy flavor. The kabob was, unfortunately, the only dish that I did not care for. The lamb was overdone and tough. The rice, however, was perfectly cooked and flavored with cilantro and other spices and then drizzled with lemon — that worked well. The ubiquitous yogurt sauce was on these dishes as well.\u003c/p>\n\u003cp>Service was good, but maybe a bit too enthusiastic. I think if the two of us ordered ten dishes on the menu, they would have served us without a peep. I believe good service should suggest appropriate portions of food. After the first two courses were served, they were too quick with the following dishes. Perhaps because we weren’t prepared to eat the lamb kabob, it toughened while it waited for us. Two dishes on the menu were not available — one being a dessert — so Aref, the server, gave us their homemade ice cream ($4.00) gratis. The rosewater ice cream topped with pistachios was good, but just not for me. We also ordered Turkish coffee ($2.00) that literally tasted like mud. When we asked for milk and sugar and commented that it wasn’t to our liking, he did not charge us.\u003c/p>\n\u003cp>In keeping with the Islamic faith, alcohol is not served at this restaurant. We did bring bottle of wine, and they placed glasses and a corkscrew in front of us. They never touched our wine bottle to fill our glasses, but neither did they charge a corkage fee — yay!\u003c/p>\n\u003cp>The cost of the dinner, which would have easily fed three people, was $39.69. Service and food were so good that we left $50.00 total. I would again visit Salang Pass if it wasn’t so far from San Francisco, and I’m glad this restaurant was selected for my introduction to Afghani food!\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 Salang Pass:\u003c/strong> Wednesday, September 21, 2005\u003c/p>\n\u003cp>If you have any inkling to venture out and try a new ethnic cuisine and you have a sense of adventure, Salang Pass, a unique Afghan restaurant in Fremont, is a good place to try. Not everything is outstanding, but there are many notable dishes, the people are warm and friendly, and the service, though not perfect, would also bring you back again. The atmosphere, though nothing to write home about from an aesthetic viewpoint, is decorated with an array of traditional Afghan fanfare. Upon entering from an ordinary storefront, there is the option to sit at one of the 15-20 tables or to embark up the platform to a tented covered area. Nasser, our waiter and an immigrant to the United States following the Soviet invasion, explained the multi-colored tented curtains, long cushions, and low tables. Sitting close to the ground under a tent is traditional in living rooms to make guests feel welcome in Afghani homes. And even though the restaurant looks somewhat tired, the walls are painted in cheerful mango and orange tones.\u003c/p>\n\u003cp>The menu consists of tasty appetizers including the Borani Bademjan — a zesty dish of steamed and baked thinly-sliced eggplant with a tomato sauce and light yogurt sauce on top. The tender eggplant was seasoned with some wonderful Middle Eastern-type spices that gave a hint of it being a Mediterranean-style dish, yet it was clearly distinct from anything I had eaten. The second appetizer, Borani Kadoo — a pumpkin dish cubed with spices — was somewhat less impressive. I’m a big fan of pumpkin, but the vegetable seemed a bit overdone, either from a lack of freshness (possibly frozen) or simply from being overcooked. Saffron, a delicious spice when used judiciously, overwhelmed the dish, making each bite somewhat acrid. Included with the entrees is a simple salad of mixed greens and vegetables, which is placed quickly on the table upon ordering. The bread, a naan style meets focaccia, was underwhelming and possibly on the stale side. A better choice would have been to order the calzone-style bread made with leeks and potatoes that looked fresh and appetizing and got lots of smiles from our neighbors. The salad, though fresh in terms of the lettuce, had a dressing that resembled something straight from a bottle on a grocery store shelf. Other salads included the seemingly more interesting Salata, a mixture of red onions, cucumbers, tomatoes, and mint with a special dressing.\u003c/p>\n\u003cp>The most impressive part of the dinner, and one that would bring me back, were the entrees. Several were noteworthy, including the Mantoo, which was a sort of dumpling/ravioli hybrid stuffed with beef, onions, and a nice array of spiced seasonings. The tart yogurt sauce on top gave the dish an almost Eastern European flair, reminding me of my background. It makes sense, given that Afghanistan straddles many borders, including the former Soviet Union. The Afghani meatballs were also memorable, tangy with a rich cilantro and tomato sauce. The sauce was plentiful, but not overdone in terms of richness. Finally, the kabob, which comprised a main section of the menu and needed to be tried, was another winner. Tender chunks of lamb shank off the bone were cooked just right. They were tender and flavorful and served with a mild, but slightly seasoned, basmati rice and grilled tomato. For a group, I would recommend ordering at least one kabob, which gives you a choice of lamb, chicken, beef, or combination, because it will balance out the richer and more complex dishes.\u003c/p>\n\u003cp>The desserts are a combination of ice creams and a baklava-style pastry, which we opted not to try. Instead, when we requested a typical Afghan dessert, Nasser suggested the Jala — a homemade ice cream over rice noodles with syrup flavored with rosewater and cardamom. I can’t say I fell in love with this dessert, but I found myself eating it nevertheless. Perhaps the refreshing and cool ice cream and the unusual spice of the cardamom piqued my interest. In any case, it was exotic and worth trying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, I would recommend Salang Pass for its charm, ethnicity, and overall interesting and tasty select dishes — especially in the entree category. With advance notice, this location will accommodate private parties of up to forty people, and they also have room across the street for even larger parties. The prices are fair with appetizers and salads in the $3-5 range, and entrees between $11-15. The restaurant doesn’t have a liquor license, but you can bring your own, and there is a store right around the corner has a selection of beer and wine.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>https://www.youtube.com/embed/8USChMwFw2I?list=PLAFD6A70A931EEB2A\u003c/p>\n\u003cp>Check, Please! Bay Area’s episode 2 (#102) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>The Lark Creek Inn\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=28\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>1550 Hyde Cafe & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=18\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=16\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Everett & Jones Barbeque\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=15\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=19\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area. 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> Barking on camera is something I’ve never had to deal with, but hey…this show is all about real people. And, Bryan is as real as it gets! He was a riot–sort of like a frenetic Robin Williams after downing a pot of espresso (though the brown liquid in Bryan’s glass was actually Guinness Stout). On the other side of the table, Mark was a great foil for Bryan’s energy. He provided the fireworks when he said Everett and Jones had dead flowers that looked like something from the Adams Family television show. Though the barbeque spot was contentious, all fell in love with Tonya’s pick, 1550 Hyde Café and Wine Bar. I couldn’t get Bryan and Mark to stop talking about the pudding. Tonya provided a quietly authoritative viewpoint of the restaurants, which balanced Bryan and Mark. Even though they differed in their opinions of the eateries, we had so much fun on the set. All three of the guests actually left after the taping and went to lunch together. I wonder what their server thought of them…\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Plozner Sauvignon Blanc, Grave del Fruili, Italy $15 \u003c/strong>\u003cbr>\nCrisp and zesty with herbal aromas and bright citrus flavors, this northern Italian white was the perfect “breakfast” wine to wake up our palates for the late morning taping.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's episode 2 (#102) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>The Lark Creek Inn\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=28\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">recipe\u003c/a> | [CLOSED]\r\n2) \u003cstrong>1550 Hyde Cafe & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=18\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=16\">recipe\u003c/a> | [CLOSED]\r\n3) \u003cstrong>Everett & Jones Barbeque\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=15\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=19\">reviews\u003c/a> |\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area. 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> Barking on camera is something I’ve never had to deal with, but hey…this show is all about real people. And, Bryan is as real as it gets! He was a riot–sort of like a frenetic Robin Williams after downing a pot of espresso (though the brown liquid in Bryan’s glass was actually Guinness Stout). On the other side of the table, Mark was a great foil for Bryan’s energy. He provided the fireworks when he said Everett and Jones had dead flowers that looked like something from the Adams Family television show. Though the barbeque spot was contentious, all fell in love with Tonya’s pick, 1550 Hyde Café and Wine Bar. I couldn’t get Bryan and Mark to stop talking about the pudding. Tonya provided a quietly authoritative viewpoint of the restaurants, which balanced Bryan and Mark. Even though they differed in their opinions of the eateries, we had so much fun on the set. All three of the guests actually left after the taping and went to lunch together. I wonder what their server thought of them…\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Plozner Sauvignon Blanc, Grave del Fruili, Italy $15 \u003c/strong>\u003cbr>\nCrisp and zesty with herbal aromas and bright citrus flavors, this northern Italian white was the perfect “breakfast” wine to wake up our palates for the late morning taping.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Lark Creek Inn\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn1.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn2.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn4.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn5.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn6.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn7.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n234 Magnolia Avenue\u003cbr>\nLarkspur, CA 94939\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=the+lark+creek+inn&ll=37.931924,-122.535850&sll=37.795047,-122.418087&spn=0.677630,1.200256&sspn=0.022348,0.039482&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-924-7766\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:nfrancois@larkcreek.com\">nfrancois@larkcreek.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.larkcreek.com\">www.larkcreek.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael Dellar, Bradley and Jody Ogden\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Bradley Ogden and Michael Otsuka\u003cbr>\n\u003cstrong>Pastry Chef: \u003c/strong>Cait Olesky\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Farm Fresh Seasonal American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Twice-Baked Maytag Blue Cheese Soufflé, \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">Butterscotch Pudding\u003c/a>\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None; Corkage waived if second bottle is bought from wine list.\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: 5:00pm-10:00pm (dinner only)\u003cbr>\nSunday: 10:00am-2:00pm (brunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Lunch (except Saturday), brunch (Sunday), 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> $35+\u003cbr>\n\u003cstrong>Payment Options: \u003c/strong>Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, recommended, but walk-ins are always welcome\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> Yes\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>Yes\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>Yes, with heat lamps\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>Yes, on major holidays (Christmas, New Year’s Eve)\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n234 Magnolia Avenue\r\nLarkspur, CA 94939\r\n\u003ca href=\"http://maps.google.com/maps?q=the+lark+creek+inn&ll=37.931924,-122.535850&sll=37.795047,-122.418087&spn=0.677630,1.200256&sspn=0.022348,0.039482&iwloc=A&hl=en\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-924-7766\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.larkcreek.com\">www.larkcreek.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Farm Fresh Seasonal American\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Lark Creek Inn\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn1.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn2.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn4.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn5.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn6.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn7.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n234 Magnolia Avenue\u003cbr>\nLarkspur, CA 94939\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=the+lark+creek+inn&ll=37.931924,-122.535850&sll=37.795047,-122.418087&spn=0.677630,1.200256&sspn=0.022348,0.039482&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-924-7766\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:nfrancois@larkcreek.com\">nfrancois@larkcreek.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.larkcreek.com\">www.larkcreek.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> Michael Dellar, Bradley and Jody Ogden\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Bradley Ogden and Michael Otsuka\u003cbr>\n\u003cstrong>Pastry Chef: \u003c/strong>Cait Olesky\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Farm Fresh Seasonal American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Twice-Baked Maytag Blue Cheese Soufflé, \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">Butterscotch Pudding\u003c/a>\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None; Corkage waived if second bottle is bought from wine list.\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: 5:00pm-10:00pm (dinner only)\u003cbr>\nSunday: 10:00am-2:00pm (brunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Lunch (except Saturday), brunch (Sunday), 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> $35+\u003cbr>\n\u003cstrong>Payment Options: \u003c/strong>Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, recommended, but walk-ins are always welcome\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> Yes\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>Yes\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>Yes, with heat lamps\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>Yes, on major holidays (Christmas, New Year’s Eve)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Lark Creek Inn: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=28\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" 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/larkcreekinn9.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn10.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn8.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cbr>\n\u003cstrong>Wild King Salmon Gravlax\u003c/strong> over a warm blini with Meyer lemon crème fraîche, sliced Persian cucumbers, and fennel bulb; \u003cstrong>Braised Yankee Pot Roast\u003c/strong> with carrots, young onions, English peas, baby turnips, and horseradish crème fraîche; \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">\u003cstrong>Butterscotch Pudding\u003c/strong>\u003c/a> with whipped cream and house made cookies\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/mark102.jpg\" alt=\"Mark\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art & Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lark Creek Inn\u003cbr>\n\u003cstrong>Reviewed The Lark Creek Inn:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp> If treating yourself to a great meal in a glorious setting, nestled amongst the redwoods is what you are after, then Lark Creek Inn should be your dining destination. Walking up to the restaurant, you stroll through a grove of redwood trees to your left, and a country garden, complete with birdbath is to your right. Up the path appears the inviting, lemon yellow Victorian country house that is the Lark Creek Inn. The beautifully designed interior first takes you through the cozy front room, where there are several small tables and the gorgeous wood bar. There is also a brick fireplace, which, if you are lucky, will be lit and crackling, giving the room a warm glow on a blustery day. You then enter the large main dining room with its tall, pitched ceiling and angled skylights. On a long wooden farmhouse table, which sits in the center of the room, is placed an enormous and spectacular flower arrangement. Everywhere you look is beauty — the art on the walls, the immaculately set tables, and the views of gardens and majestic trees. It feels as though you have been welcomed into a friend’s elegant, impeccably appointed, yet unpretentious country house for dinner. This place really has that “WOW” factor.\u003c/p>\n\u003cp>The convivial host sat my dining companion and me at a large, round linen-covered table in the garden room, which is adjacent to the main room and a bit more intimate. We were soon greeted warmly by our waitperson and her “waitperson in training,” who was her helper for the night. Both were very attentive, helpful, and professional throughout the evening. The menu was diverse with choices of meat, poultry, fish, and one vegetarian entree. My first course was a very creative presentation of prosciutto and melon called “Heirloom melon Carpaccio.” Peppery arugula is laid on thin slices of prosciutto and then rolled into a log shape. It is then set onto thinly-sliced melon that has been fanned out on the plate, and all is drizzled with fruity olive oil and balsamic vinegar. Interesting presentation, great combination of greens and prosciutto, but the dish’s namesake, the heirloom melon, was underripe and lacked flavor. I tasted my friend’s wild King Salmon gravlax, which was served over warm blinis with Meyer lemon crème fraïche, and laced with sliced Persian cucumber and fennel bulb. This was a much more successful dish. The generous portion of salmon was delicately cut and super fresh. The combination of flavors was perfect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My entree of slow-braised Yankee Pot Roast with carrots, young onions, English peas, baby turnips, and horseradish crème fraïche was an improved, updated version of an American classic. The fork-tender beef was caramelized on the outside, succulent and flavorful on the inside. The accompanying vegetables were a mix of beautiful colors — orange, bright green, and soft purple. The vegetables were finished to be al dente and surrounded the beef in a light, savory broth. A dollop of horseradish crème fraïche was melting on my beef as it arrived at the table and it blended into all the vegetables, giving the dish a light, piquant accent. It was the ultimate in comfort food.\u003c/p>\n\u003cp>One of my favorite desserts is pudding and the butterscotch pudding at Lark Creek Inn is not to be missed. This thick and creamy treat is presented in a tall parfait glass, topped with a spoonful of billowy whipped cream, and served with two small house made cookies. It never disappoints. I methodically savored each decadent bite until I heard my long spoon clinking on the bottom of my empty glass! The staff at Lark Creek was knowledgeable and engaging, helpful with my wine selection, and attentive, without being obtrusive. The wine list is extensive and almost entirely comprised of domestic labels. It tends to be a bit on the pricy side, but the staff will guide you to a fine wine within your budget. We had a well-balanced Pinot Noir suggested by our waitperson that went nicely with our meal.\u003c/p>\n\u003cp>We left the restaurant completed satiated, smiling as we spoke of the marvelous experience we just shared. Outside, we were serenaded by a symphony of crickets as we breathed in the distinct scent of the redwoods in the evening air. This place is fantastic for special occasions — I have seen more than one marriage proposal at Lark Creek, not to mention the innumerable number of birthdays and anniversaries being celebrated there over the past fifteen years. If you have friends or family visiting from out of town, take them to this little corner of Marin for the quintessential Northern California dining experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryan4.jpg\" alt=\"Bryan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Everett & Jones Barbeque\u003cbr>\n\u003cstrong>Reviewed The Lark Creek Inn:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp>My fiancé and I arrived a bit early to meet another couple for drinks. I loved the location of this restaurant, nestled as it is in the redwoods at the base of Mt. Tamalpais. Although we were just minutes outside of the big city, I felt we were at a secluded inn somewhere up the coast on Highway 1. We met the maitre’d, and he was a very pleasant man. He stated we were early, but he would do what he could to sit us right away. We went to the bar and waited a long time to get a drink. The bartender seemed a bit surly, but she didn’t seem to be that busy. Believe me, I’ve sure met up with some mean and surly bartenders — she had nothin’ on some o’ these folks. I still don’t know what the big deal was. We really didn’t get a chance to find out, nor did we care, ’cause we were sat promptly.\u003c/p>\n\u003cp>I liked the fact that there were a lot of families celebrating birthdays and I overheard someone mention an engagement. Generations getting together for a fine repast — I dig that! We heard a few out-of-tune “Happy Birthday” songs followed by the kick-a-rock, “Aw, shucks,” red-faced, “Don’t make a fuss…,” comments.\u003c/p>\n\u003cp>So…on with the meal. Our server, Angie, was very nice, attentive, polite and professional. She also laughed at my jokes, and that counts extra, ’cause my jokes stink on ice. Anyway, we started with some appetizers. I ordered the ham hock raviolo. My soon-to-be wife chose the potato leek soup with crabmeat — oh, boy! Well, to be quite honest, the pasta of the raviolo was a little bit weird. It was kinda rubbery and crunchy on the outside, like it was under the heating lamp too long. I must say that the filling and sauce were quite tasty, so I ate it all up. I tasted the soup and was not impressed. I was really looking forward to that but it was a letdown. It wasn’t that flavorful and I was picking crab shells out of my teeth for some time — bummer! But! We got a great bottle of wine. We went with the Rafanelli Zinfandel. Let me explain something first: I’m not a big wine guy, but I’m learning. I do know a good bottle of hooch when I taste it, though and I sure liked this one. I think this paired up nice with the pot roast my lady ordered. I went with the chicken. I love roasted chicken! On the bone! With crispy skin! And moist and meaty! This did not let me down. All the things I love. It’s no easy trick to get the “crispity” skin without drying out the white meat. My entree was ripping! It was served with these wonderful Italian green beans and roasted red and purple new potatoes. Loved it! My good friend, who is an excellent cook by the way, got the pork porterhouse. It was killer! Seared on the outside and tender and juicy on the inside. We were told by other friends to “get the meat!” — no duh!\u003c/p>\n\u003cp>Things didn’t go so well with the rest of our party. My wife’s (I know we’re not married yet, but this just makes it easy) pot roast was bland. The texture was good, but the flavor was lacking. The other lady at our table had big problems with her seared tombo tuna. The presentation — with this and all of the dishes — was very nice, but…(and a big “but”), it was cold, mealy, and tasted like it had turned. Uh-oh!! We all had a taste to make sure no one was insane. Sadly, Charlie Tuna had good taste, but didn’t taste good. We politely informed Angie, our nice server, she spoke to the manager, and Viola! “We will take it off your bill.” What a relief. Although I did want to see some drama unfold, that might have gotten interesting. Alas, no.\u003c/p>\n\u003cp>On to the real stars of the evening. Bring on the desserts! Oh boy, oh boy! It was a real hard choice. Somehow we got through it. The cocoa butter brownie sundae with vanilla, strawberry, and chocolate ice cream, and fudge and nuts was a big hit. As was the sorbet sampler, with Meyer lemon and pomegranate sorbet. My favorite was the butterscotch pudding. It was a good thing my fiancé\u003cbr>\n(okay I’m back to that) couldn’t finish her puddin’, ’cause I sure did!\u003c/p>\n\u003cp>I’d have to say quite honestly, that…after I recovered from the sticker shock… I’ve had better. Our server was excellent, as well as our host. I don’t know what crawled up our bartender. The décor was warm and homey, and I loved the Colonial/Craftsman architecture. Some of the food was great, some just okay, and one just outright nasty. I’m glad I went, but I don’t think I need to go back. I was told by a number of people that this place is “THE” top restaurant in Marin. If this is true, Marin foodlovers are in big trouble.\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/tonya102.jpg\" alt=\"Tonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Tonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Owner of Women’s Clothing Boutique\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1550 Hyde Cafe & Wine Bar\u003cbr>\n\u003cstrong>Reviewed The Lark Creek Inn:\u003c/strong> Thursday, October 6, 2005\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You get the sense that you’re being transported to another romantic land as you drive through the redwoods to this gorgeous Victorian. While the décor is formal and elegant, the plush furniture and soft lighting make you feel relaxed and comfortable. Each dish offers balanced portions and well-prepared ingredients. A few dishes are uneven (I encountered a rather bland appetizer of heirloom tomatoes), but some dishes truly soar, like the fig tartine appetizer. Be sure to have dessert — the chocolate bread budding is the best I’ve tried anywhere, and the gingerbread with apples is fantastic.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n234 Magnolia Avenue\r\nLarkspur, CA 94939\r\n\u003cstrong>Phone:\u003c/strong> 415-924-7766\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.larkcreek.com\">www.larkcreek.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Farm Fresh Seasonal American\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Lark Creek Inn: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=28\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" 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/larkcreekinn9.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn10.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/larkcreekinn8.jpg\" alt=\"The Lark Creek Inn\" hspace=\"3\">\u003cbr>\n\u003cstrong>Wild King Salmon Gravlax\u003c/strong> over a warm blini with Meyer lemon crème fraîche, sliced Persian cucumbers, and fennel bulb; \u003cstrong>Braised Yankee Pot Roast\u003c/strong> with carrots, young onions, English peas, baby turnips, and horseradish crème fraîche; \u003ca href=\"http://ww2.kqed.org/checkplease/?p=29\">\u003cstrong>Butterscotch Pudding\u003c/strong>\u003c/a> with whipped cream and house made cookies\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/mark102.jpg\" alt=\"Mark\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art & Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lark Creek Inn\u003cbr>\n\u003cstrong>Reviewed The Lark Creek Inn:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp> If treating yourself to a great meal in a glorious setting, nestled amongst the redwoods is what you are after, then Lark Creek Inn should be your dining destination. Walking up to the restaurant, you stroll through a grove of redwood trees to your left, and a country garden, complete with birdbath is to your right. Up the path appears the inviting, lemon yellow Victorian country house that is the Lark Creek Inn. The beautifully designed interior first takes you through the cozy front room, where there are several small tables and the gorgeous wood bar. There is also a brick fireplace, which, if you are lucky, will be lit and crackling, giving the room a warm glow on a blustery day. You then enter the large main dining room with its tall, pitched ceiling and angled skylights. On a long wooden farmhouse table, which sits in the center of the room, is placed an enormous and spectacular flower arrangement. Everywhere you look is beauty — the art on the walls, the immaculately set tables, and the views of gardens and majestic trees. It feels as though you have been welcomed into a friend’s elegant, impeccably appointed, yet unpretentious country house for dinner. This place really has that “WOW” factor.\u003c/p>\n\u003cp>The convivial host sat my dining companion and me at a large, round linen-covered table in the garden room, which is adjacent to the main room and a bit more intimate. We were soon greeted warmly by our waitperson and her “waitperson in training,” who was her helper for the night. Both were very attentive, helpful, and professional throughout the evening. The menu was diverse with choices of meat, poultry, fish, and one vegetarian entree. My first course was a very creative presentation of prosciutto and melon called “Heirloom melon Carpaccio.” Peppery arugula is laid on thin slices of prosciutto and then rolled into a log shape. It is then set onto thinly-sliced melon that has been fanned out on the plate, and all is drizzled with fruity olive oil and balsamic vinegar. Interesting presentation, great combination of greens and prosciutto, but the dish’s namesake, the heirloom melon, was underripe and lacked flavor. I tasted my friend’s wild King Salmon gravlax, which was served over warm blinis with Meyer lemon crème fraïche, and laced with sliced Persian cucumber and fennel bulb. This was a much more successful dish. The generous portion of salmon was delicately cut and super fresh. The combination of flavors was perfect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My entree of slow-braised Yankee Pot Roast with carrots, young onions, English peas, baby turnips, and horseradish crème fraïche was an improved, updated version of an American classic. The fork-tender beef was caramelized on the outside, succulent and flavorful on the inside. The accompanying vegetables were a mix of beautiful colors — orange, bright green, and soft purple. The vegetables were finished to be al dente and surrounded the beef in a light, savory broth. A dollop of horseradish crème fraïche was melting on my beef as it arrived at the table and it blended into all the vegetables, giving the dish a light, piquant accent. It was the ultimate in comfort food.\u003c/p>\n\u003cp>One of my favorite desserts is pudding and the butterscotch pudding at Lark Creek Inn is not to be missed. This thick and creamy treat is presented in a tall parfait glass, topped with a spoonful of billowy whipped cream, and served with two small house made cookies. It never disappoints. I methodically savored each decadent bite until I heard my long spoon clinking on the bottom of my empty glass! The staff at Lark Creek was knowledgeable and engaging, helpful with my wine selection, and attentive, without being obtrusive. The wine list is extensive and almost entirely comprised of domestic labels. It tends to be a bit on the pricy side, but the staff will guide you to a fine wine within your budget. We had a well-balanced Pinot Noir suggested by our waitperson that went nicely with our meal.\u003c/p>\n\u003cp>We left the restaurant completed satiated, smiling as we spoke of the marvelous experience we just shared. Outside, we were serenaded by a symphony of crickets as we breathed in the distinct scent of the redwoods in the evening air. This place is fantastic for special occasions — I have seen more than one marriage proposal at Lark Creek, not to mention the innumerable number of birthdays and anniversaries being celebrated there over the past fifteen years. If you have friends or family visiting from out of town, take them to this little corner of Marin for the quintessential Northern California dining experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryan4.jpg\" alt=\"Bryan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Everett & Jones Barbeque\u003cbr>\n\u003cstrong>Reviewed The Lark Creek Inn:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp>My fiancé and I arrived a bit early to meet another couple for drinks. I loved the location of this restaurant, nestled as it is in the redwoods at the base of Mt. Tamalpais. Although we were just minutes outside of the big city, I felt we were at a secluded inn somewhere up the coast on Highway 1. We met the maitre’d, and he was a very pleasant man. He stated we were early, but he would do what he could to sit us right away. We went to the bar and waited a long time to get a drink. The bartender seemed a bit surly, but she didn’t seem to be that busy. Believe me, I’ve sure met up with some mean and surly bartenders — she had nothin’ on some o’ these folks. I still don’t know what the big deal was. We really didn’t get a chance to find out, nor did we care, ’cause we were sat promptly.\u003c/p>\n\u003cp>I liked the fact that there were a lot of families celebrating birthdays and I overheard someone mention an engagement. Generations getting together for a fine repast — I dig that! We heard a few out-of-tune “Happy Birthday” songs followed by the kick-a-rock, “Aw, shucks,” red-faced, “Don’t make a fuss…,” comments.\u003c/p>\n\u003cp>So…on with the meal. Our server, Angie, was very nice, attentive, polite and professional. She also laughed at my jokes, and that counts extra, ’cause my jokes stink on ice. Anyway, we started with some appetizers. I ordered the ham hock raviolo. My soon-to-be wife chose the potato leek soup with crabmeat — oh, boy! Well, to be quite honest, the pasta of the raviolo was a little bit weird. It was kinda rubbery and crunchy on the outside, like it was under the heating lamp too long. I must say that the filling and sauce were quite tasty, so I ate it all up. I tasted the soup and was not impressed. I was really looking forward to that but it was a letdown. It wasn’t that flavorful and I was picking crab shells out of my teeth for some time — bummer! But! We got a great bottle of wine. We went with the Rafanelli Zinfandel. Let me explain something first: I’m not a big wine guy, but I’m learning. I do know a good bottle of hooch when I taste it, though and I sure liked this one. I think this paired up nice with the pot roast my lady ordered. I went with the chicken. I love roasted chicken! On the bone! With crispy skin! And moist and meaty! This did not let me down. All the things I love. It’s no easy trick to get the “crispity” skin without drying out the white meat. My entree was ripping! It was served with these wonderful Italian green beans and roasted red and purple new potatoes. Loved it! My good friend, who is an excellent cook by the way, got the pork porterhouse. It was killer! Seared on the outside and tender and juicy on the inside. We were told by other friends to “get the meat!” — no duh!\u003c/p>\n\u003cp>Things didn’t go so well with the rest of our party. My wife’s (I know we’re not married yet, but this just makes it easy) pot roast was bland. The texture was good, but the flavor was lacking. The other lady at our table had big problems with her seared tombo tuna. The presentation — with this and all of the dishes — was very nice, but…(and a big “but”), it was cold, mealy, and tasted like it had turned. Uh-oh!! We all had a taste to make sure no one was insane. Sadly, Charlie Tuna had good taste, but didn’t taste good. We politely informed Angie, our nice server, she spoke to the manager, and Viola! “We will take it off your bill.” What a relief. Although I did want to see some drama unfold, that might have gotten interesting. Alas, no.\u003c/p>\n\u003cp>On to the real stars of the evening. Bring on the desserts! Oh boy, oh boy! It was a real hard choice. Somehow we got through it. The cocoa butter brownie sundae with vanilla, strawberry, and chocolate ice cream, and fudge and nuts was a big hit. As was the sorbet sampler, with Meyer lemon and pomegranate sorbet. My favorite was the butterscotch pudding. It was a good thing my fiancé\u003cbr>\n(okay I’m back to that) couldn’t finish her puddin’, ’cause I sure did!\u003c/p>\n\u003cp>I’d have to say quite honestly, that…after I recovered from the sticker shock… I’ve had better. Our server was excellent, as well as our host. I don’t know what crawled up our bartender. The décor was warm and homey, and I loved the Colonial/Craftsman architecture. Some of the food was great, some just okay, and one just outright nasty. I’m glad I went, but I don’t think I need to go back. I was told by a number of people that this place is “THE” top restaurant in Marin. If this is true, Marin foodlovers are in big trouble.\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/tonya102.jpg\" alt=\"Tonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Tonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Owner of Women’s Clothing Boutique\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1550 Hyde Cafe & Wine Bar\u003cbr>\n\u003cstrong>Reviewed The Lark Creek Inn:\u003c/strong> Thursday, October 6, 2005\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You get the sense that you’re being transported to another romantic land as you drive through the redwoods to this gorgeous Victorian. While the décor is formal and elegant, the plush furniture and soft lighting make you feel relaxed and comfortable. Each dish offers balanced portions and well-prepared ingredients. A few dishes are uneven (I encountered a rather bland appetizer of heirloom tomatoes), but some dishes truly soar, like the fig tartine appetizer. Be sure to have dessert — the chocolate bread budding is the best I’ve tried anywhere, and the gingerbread with apples is fantastic.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Lark Creek Inn: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=28\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Butterscotch Pudding\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Bradley Ogden\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Farm Fresh Seasonal American\u003cbr>\n\u003cstrong>Food Category\u003c/strong>: Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nButterscotch pudding with whipped cream and house made cookies.\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003cbr>\n12 ounces butterscotch chips\u003cbr>\n1 vanilla bean\u003cbr>\n10 large egg yolks\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/8 cup water\u003cbr>\n1/4 ounce Scotch whiskey\u003cbr>\n1/2 ounce heavy cream\u003cbr>\n1 teaspoon salt\u003cbr>\nWhipped cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 250 degrees.\u003c/p>\n\u003cp>2. Put the 1 3/4 cups heavy cream and butterscotch chips into a saucepan. Split open the vanilla bean and scrape the inside into the cream. Bring all to a boil and set aside.\u003c/p>\n\u003cp>3. Place the egg yolks into a large bowl. Slowly add the above cream mixture while whisking. Set aside.\u003c/p>\n\u003cp>4. Mix the brown sugar and water in a small saucepan over low heat and let mixture caramelize. Remove from heat and carefully pour in Scotch and 1/2 ounce heavy cream. Return to heat and stir until all is melted. Pour this into the cream and egg base mixture. Add salt.\u003c/p>\n\u003cp>5. Strain mixture into ovenproof ramekins. Bake at 250 degrees in a water bath until custard sets. Place in the refrigerator. When cool, top with whipped cream and serve.\u003c/p>\n\u003cp>Note: It would be a good idea to double this recipe. It can also be baked off in a hotel pan and scooped into large martini glasses for service.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in large martini glasses.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Lark Creek Inn: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=28\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=20\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Butterscotch Pudding\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Bradley Ogden\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Farm Fresh Seasonal American\u003cbr>\n\u003cstrong>Food Category\u003c/strong>: Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nButterscotch pudding with whipped cream and house made cookies.\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003cbr>\n12 ounces butterscotch chips\u003cbr>\n1 vanilla bean\u003cbr>\n10 large egg yolks\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/8 cup water\u003cbr>\n1/4 ounce Scotch whiskey\u003cbr>\n1/2 ounce heavy cream\u003cbr>\n1 teaspoon salt\u003cbr>\nWhipped cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 250 degrees.\u003c/p>\n\u003cp>2. Put the 1 3/4 cups heavy cream and butterscotch chips into a saucepan. Split open the vanilla bean and scrape the inside into the cream. Bring all to a boil and set aside.\u003c/p>\n\u003cp>3. Place the egg yolks into a large bowl. Slowly add the above cream mixture while whisking. Set aside.\u003c/p>\n\u003cp>4. Mix the brown sugar and water in a small saucepan over low heat and let mixture caramelize. Remove from heat and carefully pour in Scotch and 1/2 ounce heavy cream. Return to heat and stir until all is melted. Pour this into the cream and egg base mixture. Add salt.\u003c/p>\n\u003cp>5. Strain mixture into ovenproof ramekins. Bake at 250 degrees in a water bath until custard sets. Place in the refrigerator. When cool, top with whipped cream and serve.\u003c/p>\n\u003cp>Note: It would be a good idea to double this recipe. It can also be baked off in a hotel pan and scooped into large martini glasses for service.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in large martini glasses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "1550 Hyde Cafe & Wine Bar: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>1550 Hyde Cafe & Wine Bar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=18\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=16\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde6.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde7.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde8.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde9.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde10.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde11.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1550 Hyde Street (at Pacific)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=1550+Hyde+Cafe+%26+Wine+Bar,+San+Francisco,+CA+94109&ll=37.795206,-122.418034&spn=0.084916,0.136660&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot on Polk and Pacific\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-775-1550\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:1550hyde@earthlink.net\">1550hyde@earthlink.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.1550hyde.com\">www.1550hyde.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kent Liggett and Peter Erickson\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Peter Erickson\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rabbit in various ways, Maple Syrup Tart\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 6:00pm-10:00pm\u003cbr>\nWednesday: 6:00pm-10:00pm\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:30pm\u003cbr>\nSaturday: 6:00pm-10:30pm\u003cbr>\nSunday: 5:30pm-9:30pm\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, American Express\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> 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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, cable cars\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>1550 Hyde Cafe & Wine Bar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=18\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=16\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde6.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde7.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde8.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde9.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde10.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde11.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1550 Hyde Street (at Pacific)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=1550+Hyde+Cafe+%26+Wine+Bar,+San+Francisco,+CA+94109&ll=37.795206,-122.418034&spn=0.084916,0.136660&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot on Polk and Pacific\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-775-1550\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:1550hyde@earthlink.net\">1550hyde@earthlink.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.1550hyde.com\">www.1550hyde.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> Kent Liggett and Peter Erickson\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Peter Erickson\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rabbit in various ways, Maple Syrup Tart\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 6:00pm-10:00pm\u003cbr>\nWednesday: 6:00pm-10:00pm\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:30pm\u003cbr>\nSaturday: 6:00pm-10:30pm\u003cbr>\nSunday: 5:30pm-9:30pm\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, American Express\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> 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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, cable cars\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>1550 Hyde Cafe & Wine Bar: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=16\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" target=\"new\" rel=\"noopener\">view photo gallery\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde3.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde2.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde1.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cbr>\n\u003cstrong>Grilled Dayboat Scallops\u003c/strong> with fennel-rucola salad and romesco sauce; \u003cstrong>Fried Rabbit\u003c/strong> with seme di melone, cucumbers, butter lettuce and lemon; \u003cstrong>Scharffen Berger Bittersweet Chocolate Pot de Crème\u003c/strong> with shortbread cookies\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/tonya102.jpg\" alt=\"Tonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Tonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Owner of Women’s Clothing Boutique\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1550 Hyde Cafe & Wine Bar\u003cbr>\n\u003cstrong>Reviewed 1550 Hyde Cafe & Wine Bar:\u003c/strong> Saturday, October 1, 2005\u003c/p>\n\u003cp>The restaurant is located at the top of the hill on Hyde Street, so you get an impossibly romantic view of Russian Hill, with the cable car going by every fifteen minutes. The charming server presents you with a one-page description of tonight’s wine flight, which is written in way that instantly entices and gives an education to the novice and the expert. You get a vivid description of each of the three wines (color, “notes,” and finish), as well as insider information about the region and the family of winemakers.\u003c/p>\n\u003cp>It’s clear that every dish is prepared with care and love. The ingredients are fresh and the elements of each dish come together to maximum effect. This is refined rustic fare, which is on par with pricier restaurants like Hawthorne Lane or Boulevard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can’t say enough good things about 1550 Hyde — every aspect of the experience is memorable.\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/bryan2.jpg\" alt=\"Bryan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Everett & Jones Barbeque\u003cbr>\n\u003cstrong>Reviewed 1550 Hyde Cafe & Wine Bar:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>It was a classic San Francisco evening. The fog had rolled in, and it was chilly and a bit windy. As we walked up Pacific we heard the foghorns and my lady’s teeth chattering up a storm. I had a good feeling about this place after I had done some research online. We entered 1550 Hyde and found it to be warm and comfortable — perfect for this night. A young woman greeted us with an inviting smile and asked us if we would like a glass of wine at the bar while we waited. Looking over the wine menu, I was a bit overwhelmed. I really don’t know too much about wines and this list was intimidating. So… I decided to try something I’ve never heard of before: a 2003 Castaño Hécula from Spain. It was quite tasty and a bit spicy. My fiancé chose the Scharffenberger sparkling wine; she liked that. About halfway through our wine, we were seated at a cute table in the front corner.\u003c/p>\n\u003cp>I was checking out the clientele as we strolled through the place. There was a good mix of middle-aged folks in Dockers and sweaters and a young hipster club vibe. However, one woman — a new mother — was in sweats. The décor was very minimal; not much on the walls. Low lighting made for a very intimate setting. The building was a renovated Edwardian with wainscoted wood walls, small crown shelving about four feet up, and warmly painted plaster for the ceiling.\u003c/p>\n\u003cp>On with the show. They had some interesting selections on the menu like rabbit liver terrine, fried rabbit, wild local salmon, and stewed lamb leg. To start with, I chose the heirloom tomato and Bibb lettuce salad with Green Goddess dressing and grilled bread. This was very tasty. The tomatoes were perfect — they were not soft and mealy at all. They were ripe and bursting with flavor. The Bibb lettuce was delicate with just the slightest crunch. All coated (not drowned) in the dressing, so I could taste the food. Fantastic! My lady ordered the grilled Dayboat scallops with a fennel-rucola salad and romesco sauce. She absolutely loved it. I tasted it, and I wasn’t crazy about it, but I also didn’t order it. At this point, we were ready for more wine. I like Zinfandel, so I got one. It was a 2003 Ridge “Three Valleys” from Sonoma County; I really liked it. My favorite person in the world selected a 2004 Le Pigeoulet Syrah blend from France. She thought it was yummy. However, she should’ve asked our server for a better selection because it didn’t match up well with her meal.\u003c/p>\n\u003cp>For our main entrees, I ordered the Hoffman Farms chicken, which was cooked under a brick and served with chanterelles, potato purée, and caramelized onions and Bloomsdale spinach. One word…AWESOME! My chicken was boneless, in one piece, and had both white and dark meat. It had that “crispity” skin on it that I love so very much, and the meat was moist and flavorful. The mushrooms were an excellent complement to the fowl and the potatoes and spinach were a great contrast, both in texture and taste. My soon-to-be wife opted for the fettuccini with braised Berkshire pork, Bloomsdale spinach and pecorino. She loved hers as well. The pasta tasted homemade and was cooked to perfection. My girl can get a bit fussy when it come to pasta, but this passed the test with flying colors. All in all, four stars so far.\u003c/p>\n\u003cp>And now the true test: the dessert. I got a sweet tooth. I’m not gonna beat around the bush. My sweetheart chose the stonefruit bread pudding with goat’s milk ice cream. The bread pudding was out of this world — sweet and cakey with just the right amount of tartness from the fruit. The goats milk ice cream, on the other hand, was…well…gross. This is a flavor that may be for someone with a refined palate, but it was just too strong and it overpowered the brilliant flavor of the bread pudding. I thought it tasted like the barn floor — yeech!! I ordered the Scharffenberger dark chocolate pot de crème, which is basically some fancy uptown puddin’. Man, oh, man! I thought I died and went to heaven. This was so, so good it should be illegal. You can taste the fine dark chocolate smothered in thick whipped cream in every bite. The texture was rich and full-bodied, and the cream tempered the strong chocolate flavor to perfection. A great end to a great meal.\u003c/p>\n\u003cp>I would definitely recommend 1550 Hyde to many friends, and we plan on coming back in the near future.\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/mark102.jpg\" alt=\"Mark\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art & Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lark Creek Inn\u003cbr>\n\u003cstrong>Reviewed 1550 Hyde Cafe & Wine Bar:\u003c/strong> Saturday, October 1, 2005\u003c/p>\n\u003cp>As I walked up Pacific Avenue towards Hyde Street, this little gem of a restaurant came into view. It is located on a picturesque, tree-lined San Francisco street, which is on the cable car line, so you can watch the cable cars go clanking by while you dine. One thing is for certain — this small, tucked-away, neighborhood eatery knows about fine food and wine. Upon entering, the host promptly greeted us and sat us at one of the coveted window seats at the front of the restaurant. The place is U-shaped with both of the main seating areas flanking the centered, beautifully lit, marble wine bar. The interior is tastefully minimalist with painted gray wainscoting and beautiful, curved mica covered sconces, which dot the otherwise empty walls. The handsome bar is truly the centerpiece of this small restaurant. Placed off to one side of the bar was a very large galvanized vessel filled with exotic Bird of Paradise and other glorious flora, which made for a great focal point to an otherwise stark interior. Soon after being seated, our waiter greeted us, and to my surprise, he was an acquaintance from many years ago. We shared a mutual friend who was in the restaurant business, and he had worked at several places where I had dined over the years. We were both pleased that our paths had once again crossed. Needless to say, we had impeccable service. He guided me through my first visit at 1550 Hyde. He knows what he’s doing and it shows.\u003c/p>\n\u003cp>I started with the grilled Dayboat scallops, topped with a romesco sauce and surrounded by a fennel-rocket salad. Two perfectly grilled scallops came on wooden skewers — each garnished with some of the spicy red romesco sauce — and they were surrounded by a lightly-dressed arugula and fennel salad. The scallops were cooked completely through, yet they were still supple and delicious, and the tangy red sauce had just the right amount of heat to complement them. My only suggestion would be to remove the skewers in the kitchen before serving (The angst starts when I see something served on a skewer in a restaurant. I have visions of food flying across the table upon skewer removal, though this was not the case this time.)\u003c/p>\n\u003cp>There was a nice selection of six entrees, but if I see rabbit on the menu it’s almost always my choice. So, when I saw the fried rabbit with semi di melone, cucumbers, butter lettuce and lemon, I knew that had to be mine. A rabbit half was cut into three pieces and encrusted with a crisp, non-greasy cornmeal coating. As you cut through the crust, you reveal the juicy and delicious rabbit meat. The semi di melone (short-grained, rice-shaped pasta) was placed to the side of the rabbit and served in a leaf of Bibb lettuce. It was a less heavy version of a risotto but it was made with pasta and served at room temperature. The cool slices of cucumber were a nice balance to the hot, fried rabbit and the tasty creamy texture of the pasta. A squeeze of fresh lemon added a bit of brightness to the dish. This mix of flavors and textures was sublime.\u003c/p>\n\u003cp>My dinner guest had the fresh fettuccini with braised Berkshire pork, Bloomsdale spinach and pecorino. This dish was just a bit off the mark. Though the pasta was perfectly done, and the braised pink-colored pork could not have been more tender, all of these subtle flavors were overpowered by the heavy-handed use of the distinctly flavored pecorino cheese. Being raised in a southern Italian family, I was fed pecorino cheese at a very early age and I love the taste. Many times I prefer using it instead of the more popular Parmigiano-Reggiano in pasta dishes. In this instance, it was a bit too much and the delicate flavors of the other ingredients were lost. It wasn’t horrible, but it wasn’t great.\u003c/p>\n\u003cp>My dessert — the chocolate pot de crème — was great. It was incredible! It is a rich, smooth, dense, dark chocolate pudding with a bit of whipped cream on top and two shortbread cookies on the side. That, and an espresso, was the perfect end to an absolutely delightful meal. The wine our waiter suggested was a French Burgundy — the 2001 Olivier Guyot, Marsanny, “La Montagne.” It was fantastic and had black fruit flavors, a hint of plum, and a wonderful, slightly smoky nose. It was a terrific match for the rabbit and pork dishes and it was organic to boot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This restaurant has superior quality organic food, which is well priced and creatively prepared. They have an extraordinarily diverse, and also very reasonably priced, wine list (Try their “Flight Plans,” which is a sampling of three 4 oz. pours of different wines from a particular wine-growing region.) The staff and owners are friendly, knowledgeable, and helpful. When we arrived at six pm, the place was virtually empty but by seven pm, every table was full, so I strongly suggest making reservations since it is a fairly small establishment. 1550 Hyde is a terrific find and I encourage anyone who loves great food and wine to try this little neighborhood treasure.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>1550 Hyde Cafe & Wine Bar: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=16\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/10/check-please-bay-area-episode-2-102/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\" target=\"new\" rel=\"noopener\">view photo gallery\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde3.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde2.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/1550hyde1.jpg\" alt=\"1550 Hyde\" hspace=\"3\">\u003cbr>\n\u003cstrong>Grilled Dayboat Scallops\u003c/strong> with fennel-rucola salad and romesco sauce; \u003cstrong>Fried Rabbit\u003c/strong> with seme di melone, cucumbers, butter lettuce and lemon; \u003cstrong>Scharffen Berger Bittersweet Chocolate Pot de Crème\u003c/strong> with shortbread cookies\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/tonya102.jpg\" alt=\"Tonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Tonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Owner of Women’s Clothing Boutique\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1550 Hyde Cafe & Wine Bar\u003cbr>\n\u003cstrong>Reviewed 1550 Hyde Cafe & Wine Bar:\u003c/strong> Saturday, October 1, 2005\u003c/p>\n\u003cp>The restaurant is located at the top of the hill on Hyde Street, so you get an impossibly romantic view of Russian Hill, with the cable car going by every fifteen minutes. The charming server presents you with a one-page description of tonight’s wine flight, which is written in way that instantly entices and gives an education to the novice and the expert. You get a vivid description of each of the three wines (color, “notes,” and finish), as well as insider information about the region and the family of winemakers.\u003c/p>\n\u003cp>It’s clear that every dish is prepared with care and love. The ingredients are fresh and the elements of each dish come together to maximum effect. This is refined rustic fare, which is on par with pricier restaurants like Hawthorne Lane or Boulevard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can’t say enough good things about 1550 Hyde — every aspect of the experience is memorable.\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/bryan2.jpg\" alt=\"Bryan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Everett & Jones Barbeque\u003cbr>\n\u003cstrong>Reviewed 1550 Hyde Cafe & Wine Bar:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>It was a classic San Francisco evening. The fog had rolled in, and it was chilly and a bit windy. As we walked up Pacific we heard the foghorns and my lady’s teeth chattering up a storm. I had a good feeling about this place after I had done some research online. We entered 1550 Hyde and found it to be warm and comfortable — perfect for this night. A young woman greeted us with an inviting smile and asked us if we would like a glass of wine at the bar while we waited. Looking over the wine menu, I was a bit overwhelmed. I really don’t know too much about wines and this list was intimidating. So… I decided to try something I’ve never heard of before: a 2003 Castaño Hécula from Spain. It was quite tasty and a bit spicy. My fiancé chose the Scharffenberger sparkling wine; she liked that. About halfway through our wine, we were seated at a cute table in the front corner.\u003c/p>\n\u003cp>I was checking out the clientele as we strolled through the place. There was a good mix of middle-aged folks in Dockers and sweaters and a young hipster club vibe. However, one woman — a new mother — was in sweats. The décor was very minimal; not much on the walls. Low lighting made for a very intimate setting. The building was a renovated Edwardian with wainscoted wood walls, small crown shelving about four feet up, and warmly painted plaster for the ceiling.\u003c/p>\n\u003cp>On with the show. They had some interesting selections on the menu like rabbit liver terrine, fried rabbit, wild local salmon, and stewed lamb leg. To start with, I chose the heirloom tomato and Bibb lettuce salad with Green Goddess dressing and grilled bread. This was very tasty. The tomatoes were perfect — they were not soft and mealy at all. They were ripe and bursting with flavor. The Bibb lettuce was delicate with just the slightest crunch. All coated (not drowned) in the dressing, so I could taste the food. Fantastic! My lady ordered the grilled Dayboat scallops with a fennel-rucola salad and romesco sauce. She absolutely loved it. I tasted it, and I wasn’t crazy about it, but I also didn’t order it. At this point, we were ready for more wine. I like Zinfandel, so I got one. It was a 2003 Ridge “Three Valleys” from Sonoma County; I really liked it. My favorite person in the world selected a 2004 Le Pigeoulet Syrah blend from France. She thought it was yummy. However, she should’ve asked our server for a better selection because it didn’t match up well with her meal.\u003c/p>\n\u003cp>For our main entrees, I ordered the Hoffman Farms chicken, which was cooked under a brick and served with chanterelles, potato purée, and caramelized onions and Bloomsdale spinach. One word…AWESOME! My chicken was boneless, in one piece, and had both white and dark meat. It had that “crispity” skin on it that I love so very much, and the meat was moist and flavorful. The mushrooms were an excellent complement to the fowl and the potatoes and spinach were a great contrast, both in texture and taste. My soon-to-be wife opted for the fettuccini with braised Berkshire pork, Bloomsdale spinach and pecorino. She loved hers as well. The pasta tasted homemade and was cooked to perfection. My girl can get a bit fussy when it come to pasta, but this passed the test with flying colors. All in all, four stars so far.\u003c/p>\n\u003cp>And now the true test: the dessert. I got a sweet tooth. I’m not gonna beat around the bush. My sweetheart chose the stonefruit bread pudding with goat’s milk ice cream. The bread pudding was out of this world — sweet and cakey with just the right amount of tartness from the fruit. The goats milk ice cream, on the other hand, was…well…gross. This is a flavor that may be for someone with a refined palate, but it was just too strong and it overpowered the brilliant flavor of the bread pudding. I thought it tasted like the barn floor — yeech!! I ordered the Scharffenberger dark chocolate pot de crème, which is basically some fancy uptown puddin’. Man, oh, man! I thought I died and went to heaven. This was so, so good it should be illegal. You can taste the fine dark chocolate smothered in thick whipped cream in every bite. The texture was rich and full-bodied, and the cream tempered the strong chocolate flavor to perfection. A great end to a great meal.\u003c/p>\n\u003cp>I would definitely recommend 1550 Hyde to many friends, and we plan on coming back in the near future.\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/mark102.jpg\" alt=\"Mark\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art & Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lark Creek Inn\u003cbr>\n\u003cstrong>Reviewed 1550 Hyde Cafe & Wine Bar:\u003c/strong> Saturday, October 1, 2005\u003c/p>\n\u003cp>As I walked up Pacific Avenue towards Hyde Street, this little gem of a restaurant came into view. It is located on a picturesque, tree-lined San Francisco street, which is on the cable car line, so you can watch the cable cars go clanking by while you dine. One thing is for certain — this small, tucked-away, neighborhood eatery knows about fine food and wine. Upon entering, the host promptly greeted us and sat us at one of the coveted window seats at the front of the restaurant. The place is U-shaped with both of the main seating areas flanking the centered, beautifully lit, marble wine bar. The interior is tastefully minimalist with painted gray wainscoting and beautiful, curved mica covered sconces, which dot the otherwise empty walls. The handsome bar is truly the centerpiece of this small restaurant. Placed off to one side of the bar was a very large galvanized vessel filled with exotic Bird of Paradise and other glorious flora, which made for a great focal point to an otherwise stark interior. Soon after being seated, our waiter greeted us, and to my surprise, he was an acquaintance from many years ago. We shared a mutual friend who was in the restaurant business, and he had worked at several places where I had dined over the years. We were both pleased that our paths had once again crossed. Needless to say, we had impeccable service. He guided me through my first visit at 1550 Hyde. He knows what he’s doing and it shows.\u003c/p>\n\u003cp>I started with the grilled Dayboat scallops, topped with a romesco sauce and surrounded by a fennel-rocket salad. Two perfectly grilled scallops came on wooden skewers — each garnished with some of the spicy red romesco sauce — and they were surrounded by a lightly-dressed arugula and fennel salad. The scallops were cooked completely through, yet they were still supple and delicious, and the tangy red sauce had just the right amount of heat to complement them. My only suggestion would be to remove the skewers in the kitchen before serving (The angst starts when I see something served on a skewer in a restaurant. I have visions of food flying across the table upon skewer removal, though this was not the case this time.)\u003c/p>\n\u003cp>There was a nice selection of six entrees, but if I see rabbit on the menu it’s almost always my choice. So, when I saw the fried rabbit with semi di melone, cucumbers, butter lettuce and lemon, I knew that had to be mine. A rabbit half was cut into three pieces and encrusted with a crisp, non-greasy cornmeal coating. As you cut through the crust, you reveal the juicy and delicious rabbit meat. The semi di melone (short-grained, rice-shaped pasta) was placed to the side of the rabbit and served in a leaf of Bibb lettuce. It was a less heavy version of a risotto but it was made with pasta and served at room temperature. The cool slices of cucumber were a nice balance to the hot, fried rabbit and the tasty creamy texture of the pasta. A squeeze of fresh lemon added a bit of brightness to the dish. This mix of flavors and textures was sublime.\u003c/p>\n\u003cp>My dinner guest had the fresh fettuccini with braised Berkshire pork, Bloomsdale spinach and pecorino. This dish was just a bit off the mark. Though the pasta was perfectly done, and the braised pink-colored pork could not have been more tender, all of these subtle flavors were overpowered by the heavy-handed use of the distinctly flavored pecorino cheese. Being raised in a southern Italian family, I was fed pecorino cheese at a very early age and I love the taste. Many times I prefer using it instead of the more popular Parmigiano-Reggiano in pasta dishes. In this instance, it was a bit too much and the delicate flavors of the other ingredients were lost. It wasn’t horrible, but it wasn’t great.\u003c/p>\n\u003cp>My dessert — the chocolate pot de crème — was great. It was incredible! It is a rich, smooth, dense, dark chocolate pudding with a bit of whipped cream on top and two shortbread cookies on the side. That, and an espresso, was the perfect end to an absolutely delightful meal. The wine our waiter suggested was a French Burgundy — the 2001 Olivier Guyot, Marsanny, “La Montagne.” It was fantastic and had black fruit flavors, a hint of plum, and a wonderful, slightly smoky nose. It was a terrific match for the rabbit and pork dishes and it was organic to boot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This restaurant has superior quality organic food, which is well priced and creatively prepared. They have an extraordinarily diverse, and also very reasonably priced, wine list (Try their “Flight Plans,” which is a sampling of three 4 oz. pours of different wines from a particular wine-growing region.) The staff and owners are friendly, knowledgeable, and helpful. When we arrived at six pm, the place was virtually empty but by seven pm, every table was full, so I strongly suggest making reservations since it is a fairly small establishment. 1550 Hyde is a terrific find and I encourage anyone who loves great food and wine to try this little neighborhood treasure.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>1550 Hyde Cafe &Wine Bar: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=18\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Milk-Braised Pork\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Peter Erickson\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Food Category\u003c/strong>: Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nPork shoulder slowly braised in milk, garlic, and rosemary until very tender.\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 bone-in pork shoulder, about 4 lb\u003cbr>\nKosher salt and black pepper\u003cbr>\n6 cups whole milk\u003cbr>\n6 cloves of garlic\u003cbr>\n2 sprigs fresh rosemary\u003cbr>\n2 fresh bay leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Season the pork shoulder with salt and black pepper.\u003c/p>\n\u003cp>2. Wrap the pork in plastic wrap and refrigerate overnight.\u003c/p>\n\u003cp>3. Place pork in a heavy pot and add the rest of the ingredients.\u003c/p>\n\u003cp>4. Cover and place the pot in a preheated, 275 degree oven, and cook for about 4 hours, or until very tender.\u003c/p>\n\u003cp>5. Strain the braising liquid, remove some of the fat, and adjust the seasoning to your preference.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nPull meat from bone and add to braising liquid before serving, then toss the meat with cooked, fresh pasta and grated pecorino. Or, chill and thinly slice the pork, re-warm it in braising liquid, and serve with boiled potatoes and arugula.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\n1999 Rodano Chianti Classico Reserva\u003c/p>\n\n",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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