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"content": "\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=19\">reviews\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/ej1.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej3.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej4.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej5.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej6.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej7.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n126 Broadway (at 2nd Street)\u003cbr>\nOakland, CA 94617\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=everett+and+jones+barbeque+oakland,+ca&ll=37.823094,-122.266922&spn=0.339476,0.546638&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-663-2350\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:EandJbbq@gmail.com\">EandJbbq@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.eandjbbq.com\">www.eandjbbq.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dorothy King-Jernegan and John Jernegan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American-Barbeque\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Beef Link Sausage, Pork Ribs, Greens and Yams\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $7\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-10:00pm\u003cbr>\nTuesday: 11:00am-10:00pm\u003cbr>\nWednesday: 11:00am-10:00pm\u003cbr>\nThursday: 11:00am-10:00pm\u003cbr>\nFriday: 11:00am-12:00am\u003cbr>\nSaturday: 11:00am-12:00am\u003cbr>\nSunday: 12:00pm-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\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, MasterCard, Visa, American Express\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>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\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Blues, Soul, and Jazz\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dorothy King-Jernegan and John Jernegan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American-Barbeque\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Beef Link Sausage, Pork Ribs, Greens and Yams\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $7\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-10:00pm\u003cbr>\nTuesday: 11:00am-10:00pm\u003cbr>\nWednesday: 11:00am-10:00pm\u003cbr>\nThursday: 11:00am-10:00pm\u003cbr>\nFriday: 11:00am-12:00am\u003cbr>\nSaturday: 11:00am-12:00am\u003cbr>\nSunday: 12:00pm-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\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, MasterCard, Visa, American Express\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>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\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Blues, Soul, and Jazz\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Everett & Jones Barbeque: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=15\">restaurant info\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/ej-food1.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej-food2.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej-food3.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cbr>\nBBQ Chicken Salad, BBQ Pork Ribs, Sweet Potato Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryan3.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 Everett & Jones Barbeque:\u003c/strong> Sunday, October 9, 2005\u003c/p>\n\u003cp> It’s no secret — it’s the very best barbeque in the Bay Area and possibly the world. No joke! We arrived at a good time this evening, and we lucked out and got seated quickly, which doesn’t happen all the time. There have been many occasions in the past when I’ve had to wait for quite a while. First off, it was LOUD! Really LOUD! It definitely has a party atmosphere. Hip-Hop and R&B music was piped in, across the bar on either side a football game was blaring from two TVs, and the place was packed. It has a very down-home southern vibe — like you’re eating in a big barn with all of your friends and neighbors. I like the fact that it is a very diverse crowd with people from all walks of life. Saturday nights they have live Jazz and Blues.\u003c/p>\n\u003cp>We started with some drinks. I had a Saucy Sistah Ale, which is a local, brewed special for E&J. I didn’t ask who made it, but I found it to be very refreshing and not too heavy, like some microbrews can be. My girlfriend ordered a margarita that was on the “too sweet” side. Our server was a very friendly young man, casual but not unprofessional. He was very prompt and polite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We decided to split the #3 Combo of pork ribs and beef brisket. This is a lot of food even for two. I have to say, this time I was a bit disappointed. The ribs were a little over-cooked and crunchy on the ends. E&J’s consistency can be a bit off sometimes but that never stops me from going, because a bad day at E&J is better than the best day at most places! The beef was excellent. It was tender and juicy and the smoky flavor was not overpowering. Their BBQ sauce is outstanding, and we always order the medium with the hot on the side. Sometimes the hot can be too hot, again with the consistency! For our sides, we chose the greens, beans, and candied yams. The greens, I believe, are a mix of collard and mustard greens, boiled for days with ham hocks. I always give ’em a good solid coating of Crystal red pepper sauce — mmm-mmm. The beans are quite good as well: they are a cross between those sweet syrupy beans and Texas style chili. They are sweet enough to be served with the BBQ, but I like the earthiness of the cumin and chilies. The candied yams were a bit too sweet for my taste.\u003c/p>\n\u003cp>After washin’ the whole thing down with another beer, I swear I was too full to order dessert. Another solid outing to E&J. My bass player is gonna be bent outta shape that I didn’t invite him this time; he is like a madman when it comes to this place. I bet he’d eat there every day if he could — what a kook!\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 Everett & Jones Barbeque:\u003c/strong> Sunday, October 2, 2005\u003c/p>\n\u003cp>You get a family atmosphere at Everett & Jones: high ceilings, sports TV, large tables and lots of space. While waiting to be seated (no reservations), you can check out the gift display (t-shirts, E&J mugs), and go over the straightforward menu of barbecued meats and sides.\u003c/p>\n\u003cp>Expect generous helping of barbecue, and mostly sweet flavors; sauces are sweet, potato salad is made with sweet dill, and desserts…well, you know. Still, the meats are tender, the portions are generous, and your family will love the fun, happy atmosphere.\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 Everett & Jones Barbeque:\u003c/strong> Wednesday, October 5, 2005\u003c/p>\n\u003cp>Being raised in the Midwest, I love good barbeque. So, when I heard about Everett & Jones, I invited my brother to join me to experience some down-home, finger-licking, lip-smacking BBQ food. We were sorely disappointed. I should have known something was off when I called the restaurant to make a reservation. When my first call was answered and I was immediately put on hold. I stayed on hold for almost ten minutes, which, on the phone, seems like ten hours, until I finally hung up and redialed the number only to get a busy signal. The next day I called again and a very confused-sounding person answered. When I requested a reservation he wasn’t sure how to take one, he put me on hold twice, and then finally took my name and my reservation for two people at 7:30 on Wednesday night. I also took his name and thanked him for his help. The day of the dinner a close friend called and asked if she could join us, so I said sure and promptly called the restaurant to change the reservation to a party of three. Good thing I did, because when the person at the restaurant checked the books, she said there was no reservation for me under that name for tonight. I gave her the name of the person who took the reservation, she put me on hold and when she came back on she said they would seat my party of three for this evening. This phone fiasco was the foreshadowing of things to come.\u003c/p>\n\u003cp>The restaurant is located a few blocks from Jack London Square and has large windows and an outdoor eating area surrounding the front and side of the building. It is brightly lit and has a lively, colorful interior with all kinds of memorabilia strewn about. It was abuzz with people. As you approach, your mouth starts to water as you inhale the smoky, sweet smell of BBQ. When we entered there were two long pew-like benches where people were seated, waiting for a table. At the end of the benches was the host’s stand, where there was a clipboard with a name list attached to it, but no host. People were clamoring to put their name on the waiting list, but there was no pen. The frantic search began through everyone’s pockets and purses for a writing instrument. We were not quite sure what to do — put our names on the list, or pray that this time we actually did have a reservation. Finally, a completely deadpan-faced, lifeless girl stood behind the host stand. Upon seeing my confused look, she blurted out, “What do you want?” I said I had a 7:30 reservation for three under my name. She pulled out what looked to be a torn piece of toilet paper with infinitesimal writing on it from her pant pocket, examined it, then grabbed three menus, and barked, “Over here.” Some people waiting for tables glared at us as we were seated at a table directly behind one of the long benches. She tossed our menus on the tables and left, and we all said in unison, “That was odd.”\u003c/p>\n\u003cp>As we were looking over our menus, we realized that hair and hat brims of some of the people who were seated on the “waiting bench” were dangling over the edge of our table, in particular, a beautiful long ponytail on a well-dressed woman. We spotted another table that had just emptied in the corner and asked the hostess as she passed if we could move to that table. She sighed and said, “Yeah,” and so we did.\u003c/p>\n\u003cp>The tables are covered with varying colored, checkered cloths, which are then covered with clear plastic (BBQ can get a bit messy). The silverware is piled into copper teakettles at the end of the table, and next to the silverware sat a brightly-colored mini watering can, which held a little bunch of feathery plant greens and a single dead flower. When I say dead, I mean completely shriveled, brown as dirt, can’t tell what it was when it was alive, Addams Family dead flower! I felt compelled to pick it up to try and figure out what it was in its former life and concluded it had been a sunflower. I looked around and saw that each table was adorned with the same pathetic arrangement. Suspended from the ceiling were large umbrella canopies, and interspersed between them and scattered throughout the dining room and the bar, were television sets.\u003c/p>\n\u003cp>The menu is fairly basic and set up in a multiple-choice format. There is BBQ chicken, ribs, links, and brisket, and a selection of sides to choose from: coleslaw, potato salad, baked beans, greens, etc. If you order a dinner of one item or a combo to two or three items, you choose two sides and get a cornbread muffin. We sat at the table a good ten minutes before the person we assumed was our waiter came to us. I say “assumed” because he did not utter a word, he just pulled out his order book and stared at us. There was no “Hello,” no “Have any questions?” Just a blank, emotionless stare. So, we started ordering to see if we could evoke a response. We ordered two plates of chicken and ribs and one plate of the three-meat combo: chicken, ribs, and brisket. He suddenly mumbled, “Mild, medium or hot?” We assumed he meant the BBQ sauce. We had the three-meat combo with hot sauce and the rest with medium. He then said, “Sides?” and we ordered coleslaw, baked beans, and potato salad. Finally, he mumbled, “Drinks?” and we ordered a pitcher of beer and a lemonade. While still writing, he turned and left. The busboy brought us water, which came in jelly jars with a lemon slice, which was a nice touch.\u003c/p>\n\u003cp>When our food arrived, it was brought to us by the stone-faced hostess, who barked out, “Chicken and ribs!” We said, “Yes,” and she set the plate on the table. Then she barked out “Ribs,” and we said it wasn’t ours and that we had ordered another plate of chicken and ribs. She glared at us and in an even louder voice she yelled “RIBS!!!” We again politely stated we had chicken and ribs. She then raised the plate to her eyes, and said, “Oh, this is chicken and ribs” set it on the table and left, after which my friend stated, “That girl is downright surly.” Another, friendlier person brought out the triple combo and all our sides. After she left, we realized we had no napkins and we could not get anyone’s attention, so I got up, went to the serving station, grabbed a pile of paper napkins and brought them back to the table.\u003c/p>\n\u003cp>The portions are more than generous, but I could now see why the “surly” hostess could not discern what was on the plate; it was all drowning in BBQ sauce. You could barely tell a piece of chicken from a rib. So here’s the rundown of the meal: the ribs were tender, but a bit fatty for my taste. The chicken, once some of the sauce was removed, was burnt black on the outside, but the meat was still juicy. The medium sauce was tasty and tangy, though there was way too much on the plate. On the other hand, the combo of three meats with hot sauce was almost inedible to me. The sauce was basically the medium sauce with a jar, no kidding, a jar of red chili pepper flakes thrown into the mix. Thousands of pepper seeds were suspended in the sauce, which completely obliterated your mouth. This use of heat was obviously for shock value and certainly not to enhance the food. I can handle hot, but this was ridiculous. The sides were all forgettable: cement potato salad, wet and limp coleslaw, and OK baked beans. The cornbread muffins were fine.\u003c/p>\n\u003cp>We ordered two desserts, which were individual sized pies, one pecan and one sweet potato. They were one of the best parts of the meal with tender crusts and flavorful centers. When the waiter gave me the bill to sign at the end of our meal, he uttered, “Got a pen?” We had come full circle, searching for another pen as we did when we entered.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This place is a service nightmare. Unfriendly, uncaring, rude people, who act as though this job is a punishment, are handling the food you are about to eat, NO THANKS. There is a general lack of care and pride in this dining establishment, which is evident in the apathetic people who work there. The food is mediocre at best, so why bother? Everett & Jones Barbeque doesn’t hit the bull’s-eye — it doesn’t even hit the dartboard!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Everett & Jones Barbeque: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=15\">restaurant info\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/ej-food1.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej-food2.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ej-food3.jpg\" alt=\"Everett and Jones\" hspace=\"3\">\u003cbr>\nBBQ Chicken Salad, BBQ Pork Ribs, Sweet Potato Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryan3.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 Everett & Jones Barbeque:\u003c/strong> Sunday, October 9, 2005\u003c/p>\n\u003cp> It’s no secret — it’s the very best barbeque in the Bay Area and possibly the world. No joke! We arrived at a good time this evening, and we lucked out and got seated quickly, which doesn’t happen all the time. There have been many occasions in the past when I’ve had to wait for quite a while. First off, it was LOUD! Really LOUD! It definitely has a party atmosphere. Hip-Hop and R&B music was piped in, across the bar on either side a football game was blaring from two TVs, and the place was packed. It has a very down-home southern vibe — like you’re eating in a big barn with all of your friends and neighbors. I like the fact that it is a very diverse crowd with people from all walks of life. Saturday nights they have live Jazz and Blues.\u003c/p>\n\u003cp>We started with some drinks. I had a Saucy Sistah Ale, which is a local, brewed special for E&J. I didn’t ask who made it, but I found it to be very refreshing and not too heavy, like some microbrews can be. My girlfriend ordered a margarita that was on the “too sweet” side. Our server was a very friendly young man, casual but not unprofessional. He was very prompt and polite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We decided to split the #3 Combo of pork ribs and beef brisket. This is a lot of food even for two. I have to say, this time I was a bit disappointed. The ribs were a little over-cooked and crunchy on the ends. E&J’s consistency can be a bit off sometimes but that never stops me from going, because a bad day at E&J is better than the best day at most places! The beef was excellent. It was tender and juicy and the smoky flavor was not overpowering. Their BBQ sauce is outstanding, and we always order the medium with the hot on the side. Sometimes the hot can be too hot, again with the consistency! For our sides, we chose the greens, beans, and candied yams. The greens, I believe, are a mix of collard and mustard greens, boiled for days with ham hocks. I always give ’em a good solid coating of Crystal red pepper sauce — mmm-mmm. The beans are quite good as well: they are a cross between those sweet syrupy beans and Texas style chili. They are sweet enough to be served with the BBQ, but I like the earthiness of the cumin and chilies. The candied yams were a bit too sweet for my taste.\u003c/p>\n\u003cp>After washin’ the whole thing down with another beer, I swear I was too full to order dessert. Another solid outing to E&J. My bass player is gonna be bent outta shape that I didn’t invite him this time; he is like a madman when it comes to this place. I bet he’d eat there every day if he could — what a kook!\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 Everett & Jones Barbeque:\u003c/strong> Sunday, October 2, 2005\u003c/p>\n\u003cp>You get a family atmosphere at Everett & Jones: high ceilings, sports TV, large tables and lots of space. While waiting to be seated (no reservations), you can check out the gift display (t-shirts, E&J mugs), and go over the straightforward menu of barbecued meats and sides.\u003c/p>\n\u003cp>Expect generous helping of barbecue, and mostly sweet flavors; sauces are sweet, potato salad is made with sweet dill, and desserts…well, you know. Still, the meats are tender, the portions are generous, and your family will love the fun, happy atmosphere.\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 Everett & Jones Barbeque:\u003c/strong> Wednesday, October 5, 2005\u003c/p>\n\u003cp>Being raised in the Midwest, I love good barbeque. So, when I heard about Everett & Jones, I invited my brother to join me to experience some down-home, finger-licking, lip-smacking BBQ food. We were sorely disappointed. I should have known something was off when I called the restaurant to make a reservation. When my first call was answered and I was immediately put on hold. I stayed on hold for almost ten minutes, which, on the phone, seems like ten hours, until I finally hung up and redialed the number only to get a busy signal. The next day I called again and a very confused-sounding person answered. When I requested a reservation he wasn’t sure how to take one, he put me on hold twice, and then finally took my name and my reservation for two people at 7:30 on Wednesday night. I also took his name and thanked him for his help. The day of the dinner a close friend called and asked if she could join us, so I said sure and promptly called the restaurant to change the reservation to a party of three. Good thing I did, because when the person at the restaurant checked the books, she said there was no reservation for me under that name for tonight. I gave her the name of the person who took the reservation, she put me on hold and when she came back on she said they would seat my party of three for this evening. This phone fiasco was the foreshadowing of things to come.\u003c/p>\n\u003cp>The restaurant is located a few blocks from Jack London Square and has large windows and an outdoor eating area surrounding the front and side of the building. It is brightly lit and has a lively, colorful interior with all kinds of memorabilia strewn about. It was abuzz with people. As you approach, your mouth starts to water as you inhale the smoky, sweet smell of BBQ. When we entered there were two long pew-like benches where people were seated, waiting for a table. At the end of the benches was the host’s stand, where there was a clipboard with a name list attached to it, but no host. People were clamoring to put their name on the waiting list, but there was no pen. The frantic search began through everyone’s pockets and purses for a writing instrument. We were not quite sure what to do — put our names on the list, or pray that this time we actually did have a reservation. Finally, a completely deadpan-faced, lifeless girl stood behind the host stand. Upon seeing my confused look, she blurted out, “What do you want?” I said I had a 7:30 reservation for three under my name. She pulled out what looked to be a torn piece of toilet paper with infinitesimal writing on it from her pant pocket, examined it, then grabbed three menus, and barked, “Over here.” Some people waiting for tables glared at us as we were seated at a table directly behind one of the long benches. She tossed our menus on the tables and left, and we all said in unison, “That was odd.”\u003c/p>\n\u003cp>As we were looking over our menus, we realized that hair and hat brims of some of the people who were seated on the “waiting bench” were dangling over the edge of our table, in particular, a beautiful long ponytail on a well-dressed woman. We spotted another table that had just emptied in the corner and asked the hostess as she passed if we could move to that table. She sighed and said, “Yeah,” and so we did.\u003c/p>\n\u003cp>The tables are covered with varying colored, checkered cloths, which are then covered with clear plastic (BBQ can get a bit messy). The silverware is piled into copper teakettles at the end of the table, and next to the silverware sat a brightly-colored mini watering can, which held a little bunch of feathery plant greens and a single dead flower. When I say dead, I mean completely shriveled, brown as dirt, can’t tell what it was when it was alive, Addams Family dead flower! I felt compelled to pick it up to try and figure out what it was in its former life and concluded it had been a sunflower. I looked around and saw that each table was adorned with the same pathetic arrangement. Suspended from the ceiling were large umbrella canopies, and interspersed between them and scattered throughout the dining room and the bar, were television sets.\u003c/p>\n\u003cp>The menu is fairly basic and set up in a multiple-choice format. There is BBQ chicken, ribs, links, and brisket, and a selection of sides to choose from: coleslaw, potato salad, baked beans, greens, etc. If you order a dinner of one item or a combo to two or three items, you choose two sides and get a cornbread muffin. We sat at the table a good ten minutes before the person we assumed was our waiter came to us. I say “assumed” because he did not utter a word, he just pulled out his order book and stared at us. There was no “Hello,” no “Have any questions?” Just a blank, emotionless stare. So, we started ordering to see if we could evoke a response. We ordered two plates of chicken and ribs and one plate of the three-meat combo: chicken, ribs, and brisket. He suddenly mumbled, “Mild, medium or hot?” We assumed he meant the BBQ sauce. We had the three-meat combo with hot sauce and the rest with medium. He then said, “Sides?” and we ordered coleslaw, baked beans, and potato salad. Finally, he mumbled, “Drinks?” and we ordered a pitcher of beer and a lemonade. While still writing, he turned and left. The busboy brought us water, which came in jelly jars with a lemon slice, which was a nice touch.\u003c/p>\n\u003cp>When our food arrived, it was brought to us by the stone-faced hostess, who barked out, “Chicken and ribs!” We said, “Yes,” and she set the plate on the table. Then she barked out “Ribs,” and we said it wasn’t ours and that we had ordered another plate of chicken and ribs. She glared at us and in an even louder voice she yelled “RIBS!!!” We again politely stated we had chicken and ribs. She then raised the plate to her eyes, and said, “Oh, this is chicken and ribs” set it on the table and left, after which my friend stated, “That girl is downright surly.” Another, friendlier person brought out the triple combo and all our sides. After she left, we realized we had no napkins and we could not get anyone’s attention, so I got up, went to the serving station, grabbed a pile of paper napkins and brought them back to the table.\u003c/p>\n\u003cp>The portions are more than generous, but I could now see why the “surly” hostess could not discern what was on the plate; it was all drowning in BBQ sauce. You could barely tell a piece of chicken from a rib. So here’s the rundown of the meal: the ribs were tender, but a bit fatty for my taste. The chicken, once some of the sauce was removed, was burnt black on the outside, but the meat was still juicy. The medium sauce was tasty and tangy, though there was way too much on the plate. On the other hand, the combo of three meats with hot sauce was almost inedible to me. The sauce was basically the medium sauce with a jar, no kidding, a jar of red chili pepper flakes thrown into the mix. Thousands of pepper seeds were suspended in the sauce, which completely obliterated your mouth. This use of heat was obviously for shock value and certainly not to enhance the food. I can handle hot, but this was ridiculous. The sides were all forgettable: cement potato salad, wet and limp coleslaw, and OK baked beans. The cornbread muffins were fine.\u003c/p>\n\u003cp>We ordered two desserts, which were individual sized pies, one pecan and one sweet potato. They were one of the best parts of the meal with tender crusts and flavorful centers. When the waiter gave me the bill to sign at the end of our meal, he uttered, “Got a pen?” We had come full circle, searching for another pen as we did when we entered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This place is a service nightmare. Unfriendly, uncaring, rude people, who act as though this job is a punishment, are handling the food you are about to eat, NO THANKS. There is a general lack of care and pride in this dining establishment, which is evident in the apathetic people who work there. The food is mediocre at best, so why bother? Everett & Jones Barbeque doesn’t hit the bull’s-eye — it doesn’t even hit the dartboard!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s Episode 1 (#103) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>https://www.youtube.com/embed/emPT9WELJhg\u003c/p>\n\u003cp>1) \u003cstrong>Old Krakow\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=22\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=26\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Incanto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Hard Knox Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=23\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=24\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>Sitting on the set I kept thinking, “This is what the show is all about — three people who really know food.” And from Italian to Polish and soul food, you couldn’t get more varied cuisines than the spots we highlighted. Bruce was articulate and passionate about Incanto, and all agreed it was on the cusp of becoming a San Francisco classic. Even when the camera was turned off, we kept talking about chef Chris Cosentino’s food. Hard Knox was more controversial, but when it came to the fried chicken there was no argument — great stuff. Gary mentioned afterwards to call ahead to see if owner and chef, Tony Hua, would be making his specialty — gumbo. (It’s not usually on the menu so you have to ask for it.) Eileen’s pick, Old Krakow, was an interesting choice, and despite Bruce’s reference to all the dishes being “boiled,” it seemed a spot they would revisit. (P.S. Make sure to ask for a side of sour cream when you order the pierogies.)\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2002 Ferrari-Carano “Sienna,” Sonoma County, California $25\u003c/strong>\u003cbr>\nPacked with loads of fruit and layered with complex earthy notes, this Sangiovese-based red is a Californian take on Italy’s classic Tuscan grape variety.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s Episode 1 (#103) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/emPT9WELJhg'\n title='//www.youtube.com/embed/emPT9WELJhg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>1) \u003cstrong>Old Krakow\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=22\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=26\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Incanto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Hard Knox Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=23\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=24\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>Sitting on the set I kept thinking, “This is what the show is all about — three people who really know food.” And from Italian to Polish and soul food, you couldn’t get more varied cuisines than the spots we highlighted. Bruce was articulate and passionate about Incanto, and all agreed it was on the cusp of becoming a San Francisco classic. Even when the camera was turned off, we kept talking about chef Chris Cosentino’s food. Hard Knox was more controversial, but when it came to the fried chicken there was no argument — great stuff. Gary mentioned afterwards to call ahead to see if owner and chef, Tony Hua, would be making his specialty — gumbo. (It’s not usually on the menu so you have to ask for it.) Eileen’s pick, Old Krakow, was an interesting choice, and despite Bruce’s reference to all the dishes being “boiled,” it seemed a spot they would revisit. (P.S. Make sure to ask for a side of sour cream when you order the pierogies.)\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2002 Ferrari-Carano “Sienna,” Sonoma County, California $25\u003c/strong>\u003cbr>\nPacked with loads of fruit and layered with complex earthy notes, this Sangiovese-based red is a Californian take on Italy’s classic Tuscan grape variety.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Krakow Polish Restaurant & Art Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=26\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">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/oldkrakow1.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow3.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow2.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow7.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow5.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow6.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n385 West Portal Avenue\u003cbr>\nSan Francisco, CA 94127\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=old+krakow+restaurant+california&ll=37.931200,-122.536011&sll=37.931924,-122.535850&spn=1.356239,2.400513&sspn=1.425537,2.526855&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-4848\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oldkrakow@sbcglobal.net\">oldkrakow@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldkrakow.us\">www.oldkrakow.us\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Krystyna Tulik and Kris Wazner\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Feliks Janiszewski\u003cbr>\n\u003cstrong>Pastry Chef: \u003c/strong>Henryk Jerczynski\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Polish Gourmet\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Polish Sausage, Breaded Pork Cutlets, Cabbage Rolls, Pierogi, Duck Rolada, Beef Rolls\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-10:00pm\u003cbr>\nFriday: 5:00pm-10:30pm\u003cbr>\nSaturday: 12:00pm-3:30pm (lunch), 3:30pm-10:00 (dinner)\u003cbr>\nSunday: 12:00pm-3:30pm (lunch), 3:30pm-10:00 (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Lunch (Saturday and 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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, up to 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> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>No\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>No\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n385 West Portal Avenue\r\nSan Francisco, CA 94127\r\n\u003ca href=\"http://maps.google.com/maps?q=old+krakow+restaurant+california&ll=37.931200,-122.536011&sll=37.931924,-122.535850&spn=1.356239,2.400513&sspn=1.425537,2.526855&iwloc=A&hl=en\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-564-4848\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldkrakow.us\">www.oldkrakow.us\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Polish Gourmet\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=26\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Krakow Polish Restaurant & Art Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=26\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">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/oldkrakow1.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow3.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow2.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow7.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow5.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow6.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n385 West Portal Avenue\u003cbr>\nSan Francisco, CA 94127\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=old+krakow+restaurant+california&ll=37.931200,-122.536011&sll=37.931924,-122.535850&spn=1.356239,2.400513&sspn=1.425537,2.526855&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-4848\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oldkrakow@sbcglobal.net\">oldkrakow@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldkrakow.us\">www.oldkrakow.us\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> Krystyna Tulik and Kris Wazner\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Feliks Janiszewski\u003cbr>\n\u003cstrong>Pastry Chef: \u003c/strong>Henryk Jerczynski\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Polish Gourmet\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Polish Sausage, Breaded Pork Cutlets, Cabbage Rolls, Pierogi, Duck Rolada, Beef Rolls\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-10:00pm\u003cbr>\nFriday: 5:00pm-10:30pm\u003cbr>\nSaturday: 12:00pm-3:30pm (lunch), 3:30pm-10:00 (dinner)\u003cbr>\nSunday: 12:00pm-3:30pm (lunch), 3:30pm-10:00 (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Lunch (Saturday and 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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>Yes, up to 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> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>No\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>No\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Old Krakow: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Old Krakow: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=22\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">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/oldkrakow-food2.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow-food3.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow-food4.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cbr>\nPierogis, Mixed Grill Special (Chicken & Kielbasa), Apple Cake\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/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Old Krakow:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp> Old Krakow is a wonderful escape from the world of minimalist restaurants wrought of steel, glass, and concrete. Instead of the cold warehouse atmosphere so prevalent today, you feel as though you have been transported far away to another time and place — perhaps your grandmother’s childhood home. And, like home, you are spoiled with good, nourishing food in abundance.\u003c/p>\n\u003cp>In this neighborhood spot, easily accessible from the West Portal tunnel, you will not leave hungry. If you fill up a touch too much, a nice stroll up and down West Portal and its antique stores, flower shops, old and new businesses, and cafes, will round out a perfect evening. If it’s a foggy evening, and it often is, that extra bite or two of dumpling will protect you from the chill. Remember it’s FREEZING during the winter in Poland, so you are in good hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Old Krakow satisfies the need for comfort food that is flavorful, not just filling. Because this is a Polish restaurant serving authentic dishes, you most likely will find the experience to be an adventure to an unknown land. The selection of beets, cabbage (red and sauerkraut), pickles, winter veggies, etc., pushes you into picking things you may have never tried, yet find you like quite well. If this is the food mother made, it will be a welcome hug.\u003c/p>\n\u003cp>Food textures and flavors are just right. The steamed veggies (broccoli, cauliflower, and carrots) are cooked to perfection. The pork cutlets are pounded paper thin, tender, and tasty with the burn of a grill mark and have a succulent pile of mushrooms to go with it. The meat stuffing, be it in the dumpling of the borscht soup or the pierogi, is packed with peppery flavor. This food is not to be confused with the boiled to death, bland diet of the UK and Ireland (and I can say that because I’m Irish and Scottish). It has spice and tang in equal amounts.\u003c/p>\n\u003cp>If there is one thing that you should have at Old Krakow, it’s the soup. We often forget how great soup is. After all, soup is THE comfort food of all comfort foods. Here, the soups are full of flavor and tender bits of this and that. I ate the pickle soup because I never knew such a thing existed. It was a fabulous blend of potato, carrots, dill, and chopped pickle. The flavor was almost lemony.\u003c/p>\n\u003cp>If there is one thing you could skip, don’t cry if you cannot manage to fit dessert. They are good but the desserts at Old Krakow will not make you swoon. Maybe the Polish cheesecake is worth the plunge. Otherwise, save those calorie coupons for your favorite bakery or ice cream elsewhere.\u003c/p>\n\u003cp>Finally, don’t be shy, say “thank you” in Polish (\u003cem>dziekuje\u003c/em>, pronounced: dsyen-koo-yeh). I promise the server will know exactly what you said and feel touched that you did!\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/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Old Krakow:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp>When thinking about fine dining, and one intersects the word “boiling” with the word “flavor,” unfortunately, flavor typically loses that battle. My recent dining experience at Old Krakow did not persuade me from that notion.\u003c/p>\n\u003cp>It seems that one of the main avenues of cooking traditional, simple, Polish food is to boil everything and then begin to assemble the meal. While their ingredients are first rate, and they care about what they are doing/serving, the food (flavor and texture) could not survive the effects of the boiling cooking technique.\u003c/p>\n\u003cp>The one way they try to compensate for this is to give you so much food, that at some point either the slight flavors are likely to emerge, or you simply give up because you are too full from trying not to disappoint them by leaving too much food on your plate.\u003c/p>\n\u003cp>With all the other food/dining options in the Bay Area, I would have not rushed out for Polish food. However, the whole point of this KQED experience is to try new venues, and on that note, it was fun. Overall, the vibe of the joint is a bit too stiff and staid. I would neither return to this restaurant nor recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Old Krakow:\u003c/strong> Sunday & Monday, October 2 & 3, 2005\u003c/p>\n\u003cp>Old Krakow is a lovely bright neighborhood restaurant in the West Portal. It is one of many ethnic restaurants, but, as you can imagine, the only Polish restaurant around. A restaurant with a name like “Old Krakow” evokes an image of Gothic darkness and Socialist drab, serving a slab of pork with potatoes or sausages and sauerkraut, but because this was a \u003cb>Check, Please!\u003c/b> assignment, I knew it couldn’t be that kind of restaurant.\u003c/p>\n\u003cp>Large windows invite you into a well-decorated room with a small gazebo at the doorway and nice modern decorator touches highlighting traditional paintings on the walls, including one of a famous twentieth century Polish general. On the Sunday night we visited, every table was full and most of the patrons were older but they seemed to be really enjoying the experience.\u003c/p>\n\u003cp>It was clear that soups were a feature because there were several offered, so we tried the borscht and a cream of mushroom soup. The borscht — as clear and as beautifully deeply magenta as you can imagine — was an intense beef broth with no beets floating about, not a speck of fat, and with three or four tender meat dumplings slightly submerged in the soup. The sweetness of the beets and the stock were ideally matched. The mushroom soup was thick and foresty and so rich that it was hard to believe it was all vegetarian. We also had a simple beet salad, and it was a pleasure to eat beets without the canned taste that we remember from many buffet lines. Two or three kinds of bread came to the table. I had imagined big slabs of crusty and rye-y bread, but we received thinly-sliced baguette, and a sort of dark bread that was cut into small pieces.\u003c/p>\n\u003cp>The entrees were mixed. Three crepes ($12.95), folded square and fried crisply, seemed more like blintzes. They were packed with a mushroom filling that was…well, mushroomy. I felt like more variety (three crepes, three fillings) would have been more interesting, and would have better showed off the skills of the kitchen. The garnish of three slices of tomato did not do anything to highlight the dish. The side order of homemade grilled kielbasa had no garnish, so it sat on the plate pretty lonely except for a tasty mustard in a small dish. It was very meaty, but I kept thinking how delicious it would be if I had a good sourdough roll and a bit of sauerkraut and a little more fat bursting from each bite. But maybe that’s not how a real Polish sausage is eaten at dinnertime.\u003c/p>\n\u003cp>One entree — cabbage rolls in tomato sauce ($14.95) — included two really large rolls and two scoops of mashed potatoes with a tomato-based sauce poured over the top. (The cabbage rolls also come with a white mushroom sauce as an alternative). The filling was a mixture of meat and rice and would have been even better had it come to the table steaming hot instead of simply warm. The potatoes were fine. The other entree, a hunter stew, was also served with two scoops, but the presentation would have been improved if there had been a casserole-type server, so that there was more height to the plate. As it was, it seemed as if the stew was a sauce for the potatoes. Both entrees tasted fine — they were hearty and representative of what I imagined to be “typical” Polish cafe fare.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The servers were friendly, but when we asked what Smacznego! meant (it’s on the menu), he said that he was Russian and really didn’t know! All in all, Old Krakow is just what it claims to be: a charming place to try traditional Eastern European food. I think that I would like to try all of the soups because they seemed to be made with considerable care and they are unlike soups served elsewhere. The entrees seemed a bit too familiar — maybe it’s because the cooking styles have been integrated into what we know as American cooking.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n385 West Portal Avenue\r\nSan Francisco, CA 94127\r\n\u003cstrong>Phone:\u003c/strong> 415-564-4848\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldkrakow.us\">www.oldkrakow.us\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Polish Gourmet\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"description": "Location:\r\n385 West Portal Avenue\r\nSan Francisco, CA 94127\r\nPhone: 415-564-4848\r\nWebsite: www.oldkrakow.us\r\nType of Cuisine: Polish Gourmet\r\nReviewed: Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Krakow: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=22\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">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/oldkrakow-food2.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow-food3.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldkrakow-food4.jpg\" alt=\"Old Krakow\" hspace=\"3\">\u003cbr>\nPierogis, Mixed Grill Special (Chicken & Kielbasa), Apple Cake\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/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Old Krakow:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp> Old Krakow is a wonderful escape from the world of minimalist restaurants wrought of steel, glass, and concrete. Instead of the cold warehouse atmosphere so prevalent today, you feel as though you have been transported far away to another time and place — perhaps your grandmother’s childhood home. And, like home, you are spoiled with good, nourishing food in abundance.\u003c/p>\n\u003cp>In this neighborhood spot, easily accessible from the West Portal tunnel, you will not leave hungry. If you fill up a touch too much, a nice stroll up and down West Portal and its antique stores, flower shops, old and new businesses, and cafes, will round out a perfect evening. If it’s a foggy evening, and it often is, that extra bite or two of dumpling will protect you from the chill. Remember it’s FREEZING during the winter in Poland, so you are in good hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Old Krakow satisfies the need for comfort food that is flavorful, not just filling. Because this is a Polish restaurant serving authentic dishes, you most likely will find the experience to be an adventure to an unknown land. The selection of beets, cabbage (red and sauerkraut), pickles, winter veggies, etc., pushes you into picking things you may have never tried, yet find you like quite well. If this is the food mother made, it will be a welcome hug.\u003c/p>\n\u003cp>Food textures and flavors are just right. The steamed veggies (broccoli, cauliflower, and carrots) are cooked to perfection. The pork cutlets are pounded paper thin, tender, and tasty with the burn of a grill mark and have a succulent pile of mushrooms to go with it. The meat stuffing, be it in the dumpling of the borscht soup or the pierogi, is packed with peppery flavor. This food is not to be confused with the boiled to death, bland diet of the UK and Ireland (and I can say that because I’m Irish and Scottish). It has spice and tang in equal amounts.\u003c/p>\n\u003cp>If there is one thing that you should have at Old Krakow, it’s the soup. We often forget how great soup is. After all, soup is THE comfort food of all comfort foods. Here, the soups are full of flavor and tender bits of this and that. I ate the pickle soup because I never knew such a thing existed. It was a fabulous blend of potato, carrots, dill, and chopped pickle. The flavor was almost lemony.\u003c/p>\n\u003cp>If there is one thing you could skip, don’t cry if you cannot manage to fit dessert. They are good but the desserts at Old Krakow will not make you swoon. Maybe the Polish cheesecake is worth the plunge. Otherwise, save those calorie coupons for your favorite bakery or ice cream elsewhere.\u003c/p>\n\u003cp>Finally, don’t be shy, say “thank you” in Polish (\u003cem>dziekuje\u003c/em>, pronounced: dsyen-koo-yeh). I promise the server will know exactly what you said and feel touched that you did!\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/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Old Krakow:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp>When thinking about fine dining, and one intersects the word “boiling” with the word “flavor,” unfortunately, flavor typically loses that battle. My recent dining experience at Old Krakow did not persuade me from that notion.\u003c/p>\n\u003cp>It seems that one of the main avenues of cooking traditional, simple, Polish food is to boil everything and then begin to assemble the meal. While their ingredients are first rate, and they care about what they are doing/serving, the food (flavor and texture) could not survive the effects of the boiling cooking technique.\u003c/p>\n\u003cp>The one way they try to compensate for this is to give you so much food, that at some point either the slight flavors are likely to emerge, or you simply give up because you are too full from trying not to disappoint them by leaving too much food on your plate.\u003c/p>\n\u003cp>With all the other food/dining options in the Bay Area, I would have not rushed out for Polish food. However, the whole point of this KQED experience is to try new venues, and on that note, it was fun. Overall, the vibe of the joint is a bit too stiff and staid. I would neither return to this restaurant nor recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Old Krakow:\u003c/strong> Sunday & Monday, October 2 & 3, 2005\u003c/p>\n\u003cp>Old Krakow is a lovely bright neighborhood restaurant in the West Portal. It is one of many ethnic restaurants, but, as you can imagine, the only Polish restaurant around. A restaurant with a name like “Old Krakow” evokes an image of Gothic darkness and Socialist drab, serving a slab of pork with potatoes or sausages and sauerkraut, but because this was a \u003cb>Check, Please!\u003c/b> assignment, I knew it couldn’t be that kind of restaurant.\u003c/p>\n\u003cp>Large windows invite you into a well-decorated room with a small gazebo at the doorway and nice modern decorator touches highlighting traditional paintings on the walls, including one of a famous twentieth century Polish general. On the Sunday night we visited, every table was full and most of the patrons were older but they seemed to be really enjoying the experience.\u003c/p>\n\u003cp>It was clear that soups were a feature because there were several offered, so we tried the borscht and a cream of mushroom soup. The borscht — as clear and as beautifully deeply magenta as you can imagine — was an intense beef broth with no beets floating about, not a speck of fat, and with three or four tender meat dumplings slightly submerged in the soup. The sweetness of the beets and the stock were ideally matched. The mushroom soup was thick and foresty and so rich that it was hard to believe it was all vegetarian. We also had a simple beet salad, and it was a pleasure to eat beets without the canned taste that we remember from many buffet lines. Two or three kinds of bread came to the table. I had imagined big slabs of crusty and rye-y bread, but we received thinly-sliced baguette, and a sort of dark bread that was cut into small pieces.\u003c/p>\n\u003cp>The entrees were mixed. Three crepes ($12.95), folded square and fried crisply, seemed more like blintzes. They were packed with a mushroom filling that was…well, mushroomy. I felt like more variety (three crepes, three fillings) would have been more interesting, and would have better showed off the skills of the kitchen. The garnish of three slices of tomato did not do anything to highlight the dish. The side order of homemade grilled kielbasa had no garnish, so it sat on the plate pretty lonely except for a tasty mustard in a small dish. It was very meaty, but I kept thinking how delicious it would be if I had a good sourdough roll and a bit of sauerkraut and a little more fat bursting from each bite. But maybe that’s not how a real Polish sausage is eaten at dinnertime.\u003c/p>\n\u003cp>One entree — cabbage rolls in tomato sauce ($14.95) — included two really large rolls and two scoops of mashed potatoes with a tomato-based sauce poured over the top. (The cabbage rolls also come with a white mushroom sauce as an alternative). The filling was a mixture of meat and rice and would have been even better had it come to the table steaming hot instead of simply warm. The potatoes were fine. The other entree, a hunter stew, was also served with two scoops, but the presentation would have been improved if there had been a casserole-type server, so that there was more height to the plate. As it was, it seemed as if the stew was a sauce for the potatoes. Both entrees tasted fine — they were hearty and representative of what I imagined to be “typical” Polish cafe fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The servers were friendly, but when we asked what Smacznego! meant (it’s on the menu), he said that he was Russian and really didn’t know! All in all, Old Krakow is just what it claims to be: a charming place to try traditional Eastern European food. I think that I would like to try all of the soups because they seemed to be made with considerable care and they are unlike soups served elsewhere. The entrees seemed a bit too familiar — maybe it’s because the cooking styles have been integrated into what we know as American cooking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Incanto\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">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/incanto6.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto7.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto8.jpg\" alt=\"Incanto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto1.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto2.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto4.jpg\" alt=\"Incanto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1550 Church Street (at Duncan)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=+incanto+restaurant&layer=&sll=37.746074,-122.426898&sspn=0.01225,0.016608&ie=UTF8&z=16&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-641-4500\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incanto.biz\">www.incanto.biz\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mark Pastore\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Chris Cosentino\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> William Teasley\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Handkerchief Pasta with Pork Ragu, Bay Leaf Panna Cotta\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-9:30pm\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\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> 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> Yes, seats 20\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>No\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>Yes\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1550 Church Street (at Duncan)\r\nSan Francisco, CA 94131\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=+incanto+restaurant&layer=&sll=37.746074,-122.426898&sspn=0.01225,0.016608&ie=UTF8&z=16&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-641-4500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incanto.biz\">www.incanto.biz\u003c/a>\r\n\u003cstrong>Type of Cuisine: \u003c/strong>Italian\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incanto\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">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/incanto6.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto7.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto8.jpg\" alt=\"Incanto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto1.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto2.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto4.jpg\" alt=\"Incanto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1550 Church Street (at Duncan)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=+incanto+restaurant&layer=&sll=37.746074,-122.426898&sspn=0.01225,0.016608&ie=UTF8&z=16&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-641-4500\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incanto.biz\">www.incanto.biz\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mark Pastore\u003cbr>\n\u003cstrong>Executive Chef: \u003c/strong>Chris Cosentino\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> William Teasley\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine: \u003c/strong>Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Handkerchief Pasta with Pork Ragu, Bay Leaf Panna Cotta\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-9:30pm\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\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> 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> Yes, seats 20\u003cbr>\n\u003cstrong>Tables with Views: \u003c/strong>No\u003cbr>\n\u003cstrong>Outdoor Dining: \u003c/strong>Yes\u003cbr>\n\u003cstrong>Entertainment: \u003c/strong>No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Incanto: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">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/incanto12.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto15.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto13.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cbr>\nAntipasto Platter, Spicy Grilled Poussin with Sicilian-Style Eggplant and Mint, Chocolate Pot de Crème with Malted Hot Chocolate and Triple Chocolate Cookie\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/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Incanto:\u003c/strong> Thursday, October 6, 2005\u003c/p>\n\u003cp> This is my second visit to Incanto. One of the keys to any fine dining restaurant is consistency, and they deliver/execute on that note. At the end of the day, the best rustic Italian dining experience should feel like eating in someone’s home. Without having to close your eyes too hard, Incanto does get you there; the diners seem to sense that a good meal is under way. Parking aside, that is why it is on the cusp of transitioning from a favorite neighborhood joint to a destination Bay Area restaurant.\u003c/p>\n\u003cp>Incanto does some of the small touches in a nice way. For example, they offer complimentary still or sparking filtered water, and between courses, they remove and replace all of your silverware, clean the table, and offer fresh small plates and serving spoons in anticipation of people sharing some of the courses. The room — especially the front — still feels is a bit stiff; it either needs to develop a lived-in patina or soften up a bit. All the dishes (flavor, texture, presentation) are solid/good — it is just a question of which dishes are ready to rise above to the “excellent” arena. Over time, I bet that over 80% of the dishes will get to the excellent arena. Perhaps more intriguing than the food is the compelling wine list, and the restaurant’s commitment to bring the diner into the Italian wine experience. For example, Incanto is offering flights of wine to expose the diner without the diner having to commit to a whole bottle too early.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have recommended this restaurant to friends who want try a new restaurant and who are searching for a very solid Italian meal.\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/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Incanto:\u003c/strong> Monday, October 3, 2005\u003c/p>\n\u003cp>My best friend and I used to live in Italy, so I was delighted to invite her along for my clandestine Incanto experience. She only had one night free, and we managed to get reservations for 5:45pm on a Monday night. It turns out the reason the reservation openings were few and far between was because we stumbled into a cookbook signing honoring Michael Recchiuti’s (Ferry Building) new book on chocolate. In fact, the entire prix fixe menu had a chocolate theme except for the walnut pasta dish. We were in for an adventure.\u003c/p>\n\u003cp>I am already a fan of Incanto. I have even purchased a gift certificate from them to share my appreciation for their good food and elegant dining experience. Without having to drive downtown, Incanto is right up there with Rubicon, Zuni, etc. So, for this evening, my friend and I were very discerning about everything we ate, because for the price, you want perfect.\u003c/p>\n\u003cp>Having already addressed my appreciation of the “monastic” architectural features in line with the name and style of food, I will focus on our evaluation of each dish. The shaved apple salad was fantastic. The flavors complimented each other beautifully. Tart and sweet apple, salty chewy pancetta, and smoky crunchy nibs of cocoa gave our mouths the full spectrum of taste experience. Great opener.\u003c/p>\n\u003cp>The next course was the spaghettini with walnut pesto. We liked the garlic and expert preparation of the cooked, crushed walnut (easy to over heat and bring out a rancid flavor — this, fortunately, did not happen). The letdown of this dish was that the cheese was so salty, it was a bit overpowering. We like cheese but if we were to fix this recipe ourselves, we would have added fresh chopped parsley to lighten the palate, or added a sprinkling of currants to sweeten the dish while adding more texture. Ironically, we overheard the chef, Chris Cosentino, proudly explain that the pasta dish was from his family. It did have a comfort food quality, but it was our least favorite dish that evening.\u003c/p>\n\u003cp>Drum roll. The pork in chocolate agrodolce was outstanding. It was a thirteenth century stew recipe, which grew out of the crusades whereby the crusaders learned to preserve meats with spices. The chocolate gravy was mouthwatering. The sultanas and shredded fresh mint added so much character to the chunks of tender, falling-apart pork. It was totally new and fantastic. I loved that it was a meal inspired from the very distant past. The wine pairing was sensational and the quantity of food just right. Straight A.\u003c/p>\n\u003cp>After the rich stew, we slowly made our way to the desserts. It was time for Michael Recchiuti’s chocolate star to shine. They served a triple threat of chocolate treats. We really loved the malted hot chocolate because it was so decadent to drink and served in a cute little glass. The pot de crème was great because it wasn’t overly sweet. The chocolate cookie came alive when dipped in coffee.\u003c/p>\n\u003cp>We found out they were signing the chocolate cookbooks, so we had the two authors sign our menus instead. In the true spirit of chocolate, they insisted on using a chocolate-colored Sharpie to sign and were willing participants in my silly signing request. They must have been thinking, “Lady, buy my book.” But I’m thinking, “I just bought your dinner and I have more cookbooks than I can handle.” So, I felt really naughty because they could see me on TV and freak out. Really, everyone was nice — especially Chris Cosentino, who was on a restaurant party high. He was out of the kitchen in chef attire and mingling with his little tow-headed boy — 18 mos — in his arms. He seemed to know a lot of people there. He even chatted with us — we’re moms. Ultimately, I felt like we crashed a party and had a devilish smile on our faces for the remainder of the day.\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/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Incanto:\u003c/strong> Thursday, October 6, 2005\u003c/p>\n\u003cp>Can a restaurant and wine bar hold its own when the reviewer doesn’t drink wine? If it’s Incanto, the answer is yes!!! Incanto is a stylish, corner restaurant that feels like a destination site, but it’s situated right in Noe Valley. It’s just a stone’s throw from the Mission Dolores, so you can imagine that it has a regular clientele of people coming in to have a bite and a glass of wine after work, who are also within walking distance of their home.\u003c/p>\n\u003cp>The floor-to-ceiling windows welcome in the community and prospective diners with a promise of an interesting and fun dining experience. What attracted me right away was the glassed-in cooler near the entrance with sausages and hams hanging for curing. The high ceiling and Italianesque columns suggest a modern trattoria. Waiters were bustling about with bottles of wine and decanters of the advertised and much appreciated complimentary “filtered Hetch Hetchy water, still or sparkling!” No need to buy Pellegrino here!\u003c/p>\n\u003cp>As the hostess seated us at a requested table by the window, I asked her for the antipasto platter for two ($18), which included the house-cured meats. It arrived as we were reviewing the menu with the waiter along with a plate of the most delicious house made, pencil-thin breadsticks, focaccia, and a coarsely ground olive tapenade.\u003c/p>\n\u003cp>There are so many wines to order by the bottle or glass, that I’m sure many would enjoy a very nice meal of just the antipasto platter and a glass or two of wine, along with the bread. The platter included two thick slices of pâté, an assortment of olives, numerous slices of sausages and meats, and the tiniest pepperoncini, carrots, and radishes with their green tops a colorful garnish for the plate. Mixing the olive spread with the roast garlic made a rich accompaniment for the focaccia. My partner had a glass of Italian sparkling wine, and the water was just as fine an accompaniment for me. The hostess, the waiter, and the servers were all very knowledgeable about each component of the plate.\u003c/p>\n\u003cp>We ordered two entrees, a braised pork dish with polenta ($18) and a grilled poussin (like a large cornish hen) with eggplant ($19). They came right on cue (it took us about twenty minutes to finish the antipasto) and were just delicious. The pork was especially succulent with just enough rendered pork fat left to give the meat a smooth, contrasting texture. My partner never orders polenta (she thinks of it as just like Cream of Wheat) and she found it to be creamy, buttery, and the ideal complement to the pork. The escarole, slightly bitter but a very vibrant green, added a tasty and colorful contrast for the dish. The poussin was also beautiful — split in half, and wonderfully grilled. I usually don’t like the breast meat because it’s often dry, but this one was juicy and full of flavor, as were the legs. The tiny bones could be chewed on to get the last bits of the taste from the entree. The accompanying eggplant was a little dark for the plate and, although I liked the eggplant, I actually left one last piece on the plate…too much of a good thing to be the only pairing for the meat.\u003c/p>\n\u003cp>The desserts all sounded great, and we shared one: a cupcake-sized date torta. It was fine — reminiscent of a gingerbread my mom used to make, nice and moist –but the star of the dessert was the orange-scented crème fraîche.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The entire experience of a late dinner in a bustling — but not too noisy — restaurant, where folks seemed to be enjoying life after work, and with a view of a real street with a streetcar, and neighbors walking their dogs, and where the service was professional and not too pushy, made this a restaurant we would come back to soon. We can’t wait to try some of the other appetizers and interesting-sounding pastas.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1550 Church Street (at Duncan)\r\nSan Francisco, CA 94131\r\n\u003cstrong>Phone:\u003c/strong> 415-641-4500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incanto.biz\">www.incanto.biz\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incanto: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">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/incanto12.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto15.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/incanto13.jpg\" alt=\"Incanto\" hspace=\"3\">\u003cbr>\nAntipasto Platter, Spicy Grilled Poussin with Sicilian-Style Eggplant and Mint, Chocolate Pot de Crème with Malted Hot Chocolate and Triple Chocolate Cookie\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/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Incanto:\u003c/strong> Thursday, October 6, 2005\u003c/p>\n\u003cp> This is my second visit to Incanto. One of the keys to any fine dining restaurant is consistency, and they deliver/execute on that note. At the end of the day, the best rustic Italian dining experience should feel like eating in someone’s home. Without having to close your eyes too hard, Incanto does get you there; the diners seem to sense that a good meal is under way. Parking aside, that is why it is on the cusp of transitioning from a favorite neighborhood joint to a destination Bay Area restaurant.\u003c/p>\n\u003cp>Incanto does some of the small touches in a nice way. For example, they offer complimentary still or sparking filtered water, and between courses, they remove and replace all of your silverware, clean the table, and offer fresh small plates and serving spoons in anticipation of people sharing some of the courses. The room — especially the front — still feels is a bit stiff; it either needs to develop a lived-in patina or soften up a bit. All the dishes (flavor, texture, presentation) are solid/good — it is just a question of which dishes are ready to rise above to the “excellent” arena. Over time, I bet that over 80% of the dishes will get to the excellent arena. Perhaps more intriguing than the food is the compelling wine list, and the restaurant’s commitment to bring the diner into the Italian wine experience. For example, Incanto is offering flights of wine to expose the diner without the diner having to commit to a whole bottle too early.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have recommended this restaurant to friends who want try a new restaurant and who are searching for a very solid Italian meal.\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/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Incanto:\u003c/strong> Monday, October 3, 2005\u003c/p>\n\u003cp>My best friend and I used to live in Italy, so I was delighted to invite her along for my clandestine Incanto experience. She only had one night free, and we managed to get reservations for 5:45pm on a Monday night. It turns out the reason the reservation openings were few and far between was because we stumbled into a cookbook signing honoring Michael Recchiuti’s (Ferry Building) new book on chocolate. In fact, the entire prix fixe menu had a chocolate theme except for the walnut pasta dish. We were in for an adventure.\u003c/p>\n\u003cp>I am already a fan of Incanto. I have even purchased a gift certificate from them to share my appreciation for their good food and elegant dining experience. Without having to drive downtown, Incanto is right up there with Rubicon, Zuni, etc. So, for this evening, my friend and I were very discerning about everything we ate, because for the price, you want perfect.\u003c/p>\n\u003cp>Having already addressed my appreciation of the “monastic” architectural features in line with the name and style of food, I will focus on our evaluation of each dish. The shaved apple salad was fantastic. The flavors complimented each other beautifully. Tart and sweet apple, salty chewy pancetta, and smoky crunchy nibs of cocoa gave our mouths the full spectrum of taste experience. Great opener.\u003c/p>\n\u003cp>The next course was the spaghettini with walnut pesto. We liked the garlic and expert preparation of the cooked, crushed walnut (easy to over heat and bring out a rancid flavor — this, fortunately, did not happen). The letdown of this dish was that the cheese was so salty, it was a bit overpowering. We like cheese but if we were to fix this recipe ourselves, we would have added fresh chopped parsley to lighten the palate, or added a sprinkling of currants to sweeten the dish while adding more texture. Ironically, we overheard the chef, Chris Cosentino, proudly explain that the pasta dish was from his family. It did have a comfort food quality, but it was our least favorite dish that evening.\u003c/p>\n\u003cp>Drum roll. The pork in chocolate agrodolce was outstanding. It was a thirteenth century stew recipe, which grew out of the crusades whereby the crusaders learned to preserve meats with spices. The chocolate gravy was mouthwatering. The sultanas and shredded fresh mint added so much character to the chunks of tender, falling-apart pork. It was totally new and fantastic. I loved that it was a meal inspired from the very distant past. The wine pairing was sensational and the quantity of food just right. Straight A.\u003c/p>\n\u003cp>After the rich stew, we slowly made our way to the desserts. It was time for Michael Recchiuti’s chocolate star to shine. They served a triple threat of chocolate treats. We really loved the malted hot chocolate because it was so decadent to drink and served in a cute little glass. The pot de crème was great because it wasn’t overly sweet. The chocolate cookie came alive when dipped in coffee.\u003c/p>\n\u003cp>We found out they were signing the chocolate cookbooks, so we had the two authors sign our menus instead. In the true spirit of chocolate, they insisted on using a chocolate-colored Sharpie to sign and were willing participants in my silly signing request. They must have been thinking, “Lady, buy my book.” But I’m thinking, “I just bought your dinner and I have more cookbooks than I can handle.” So, I felt really naughty because they could see me on TV and freak out. Really, everyone was nice — especially Chris Cosentino, who was on a restaurant party high. He was out of the kitchen in chef attire and mingling with his little tow-headed boy — 18 mos — in his arms. He seemed to know a lot of people there. He even chatted with us — we’re moms. Ultimately, I felt like we crashed a party and had a devilish smile on our faces for the remainder of the day.\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/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Incanto:\u003c/strong> Thursday, October 6, 2005\u003c/p>\n\u003cp>Can a restaurant and wine bar hold its own when the reviewer doesn’t drink wine? If it’s Incanto, the answer is yes!!! Incanto is a stylish, corner restaurant that feels like a destination site, but it’s situated right in Noe Valley. It’s just a stone’s throw from the Mission Dolores, so you can imagine that it has a regular clientele of people coming in to have a bite and a glass of wine after work, who are also within walking distance of their home.\u003c/p>\n\u003cp>The floor-to-ceiling windows welcome in the community and prospective diners with a promise of an interesting and fun dining experience. What attracted me right away was the glassed-in cooler near the entrance with sausages and hams hanging for curing. The high ceiling and Italianesque columns suggest a modern trattoria. Waiters were bustling about with bottles of wine and decanters of the advertised and much appreciated complimentary “filtered Hetch Hetchy water, still or sparkling!” No need to buy Pellegrino here!\u003c/p>\n\u003cp>As the hostess seated us at a requested table by the window, I asked her for the antipasto platter for two ($18), which included the house-cured meats. It arrived as we were reviewing the menu with the waiter along with a plate of the most delicious house made, pencil-thin breadsticks, focaccia, and a coarsely ground olive tapenade.\u003c/p>\n\u003cp>There are so many wines to order by the bottle or glass, that I’m sure many would enjoy a very nice meal of just the antipasto platter and a glass or two of wine, along with the bread. The platter included two thick slices of pâté, an assortment of olives, numerous slices of sausages and meats, and the tiniest pepperoncini, carrots, and radishes with their green tops a colorful garnish for the plate. Mixing the olive spread with the roast garlic made a rich accompaniment for the focaccia. My partner had a glass of Italian sparkling wine, and the water was just as fine an accompaniment for me. The hostess, the waiter, and the servers were all very knowledgeable about each component of the plate.\u003c/p>\n\u003cp>We ordered two entrees, a braised pork dish with polenta ($18) and a grilled poussin (like a large cornish hen) with eggplant ($19). They came right on cue (it took us about twenty minutes to finish the antipasto) and were just delicious. The pork was especially succulent with just enough rendered pork fat left to give the meat a smooth, contrasting texture. My partner never orders polenta (she thinks of it as just like Cream of Wheat) and she found it to be creamy, buttery, and the ideal complement to the pork. The escarole, slightly bitter but a very vibrant green, added a tasty and colorful contrast for the dish. The poussin was also beautiful — split in half, and wonderfully grilled. I usually don’t like the breast meat because it’s often dry, but this one was juicy and full of flavor, as were the legs. The tiny bones could be chewed on to get the last bits of the taste from the entree. The accompanying eggplant was a little dark for the plate and, although I liked the eggplant, I actually left one last piece on the plate…too much of a good thing to be the only pairing for the meat.\u003c/p>\n\u003cp>The desserts all sounded great, and we shared one: a cupcake-sized date torta. It was fine — reminiscent of a gingerbread my mom used to make, nice and moist –but the star of the dessert was the orange-scented crème fraîche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The entire experience of a late dinner in a bustling — but not too noisy — restaurant, where folks seemed to be enjoying life after work, and with a view of a real street with a streetcar, and neighbors walking their dogs, and where the service was professional and not too pushy, made this a restaurant we would come back to soon. We can’t wait to try some of the other appetizers and interesting-sounding pastas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Incanto: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Grilled Peach, Gorgonzola Dolce, and Dandelion Greens\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chris Cosentino\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category\u003c/strong>: First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThis is a grilled peach and dandelion salad dressed with a sweet and tangy balsamic vinaigrette.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 whole peaches\u003cbr>\n 1/4 cup balsamic vinegar\u003cbr>\n 4 tablespoons extra-virgin olive oil\u003cbr>\n 1 small red onion\u003cbr>\n 1/3 cup balsamic vinegar\u003cbr>\n Kosher or sea salt to taste\u003cbr>\n Coarse ground black pepper to taste\u003cbr>\n 4 cups baby dandelion greens\u003cbr>\n 1/4 cup fresh mint leaves\u003cbr>\n 1/4 cup crumbled Gorgonzola dolce\u003cbr>\n 1 recipe Balsamic Vinaigrette (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To remove the pit, slice through the peach and cut all the way around. Then, twist the peach in different directions so they separate. Once the pits are removed, season the peach halves with salt and fresh black pepper, and marinate them in the 1/4 cup balsamic vinegar and extra-virgin olive oil.\u003c/p>\n\u003cp>2. Cut the red onion into 1/4-inch rings, then marinate in the 1/3 cup balsamic vinegar. Add salt and black pepper to taste.\u003c/p>\n\u003cp>3. Once the grill is hot, grill the peaches slowly on medium heat and let them caramelize, about 4 minutes per side. Make sure to flip the peaches so both sides cook evenly. While the peaches are grilling, place the marinated onions on the grill and cook until caramelized, about 2 minutes.\u003c/p>\n\u003cp>4. To serve the dish, use 1 half peach per plate. While still warm, split the peach in half, placing two quarters in the center of each plate. In a mixing bowl, mix together the baby dandelion greens, the warm grilled onions, the mint leaves, and the balsamic vinaigrette. Season with salt and black pepper, and then place the dressed salad on top of the peach quarters.\u003c/p>\n\u003cp>5. To garnish the salad, sprinkle the crumbled Gorgonzola dolce on the top of the greens. Next, drizzle the salad with extra-virgin olive oil, season with cracked fresh black pepper, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Balsamic Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup “O” Balsamic Vinegar\u003cbr>\n Kosher or sea salt to taste\u003cbr>\n Coarse ground black pepper to taste\u003cbr>\n 1 cup olive oil\u003cbr>\n 1/4 cup extra-virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mixing bowl combine the vinegar, salt, and pepper.\u003c/p>\n\u003cp>2. Pour in the olive oil and whisk to emulsify with the vinegar and seasonings. Then, while still whisking, slowly drizzle in the extra-virgin olive oil to finish.\u003c/p>\n\u003cp>3. Taste and adjust the seasonings to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nOur recommended wine paring would be a light, fruity white, such as a Vermentino di Sardegna.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Grilled Peach, Gorgonzola Dolce, and Dandelion Greens\n\u003cstrong>Recipe Chef:\u003c/strong> Chris Cosentino\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\n\u003cstrong>Food Category\u003c/strong>: First Course\n\u003cstrong>Serves:\u003c/strong> 4\n\u003cstrong>Recipe Description:\u003c/strong> This is a grilled peach and dandelion salad dressed with a sweet and tangy balsamic vinaigrette.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incanto: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Grilled Peach, Gorgonzola Dolce, and Dandelion Greens\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chris Cosentino\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category\u003c/strong>: First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThis is a grilled peach and dandelion salad dressed with a sweet and tangy balsamic vinaigrette.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\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>2 whole peaches\u003cbr>\n 1/4 cup balsamic vinegar\u003cbr>\n 4 tablespoons extra-virgin olive oil\u003cbr>\n 1 small red onion\u003cbr>\n 1/3 cup balsamic vinegar\u003cbr>\n Kosher or sea salt to taste\u003cbr>\n Coarse ground black pepper to taste\u003cbr>\n 4 cups baby dandelion greens\u003cbr>\n 1/4 cup fresh mint leaves\u003cbr>\n 1/4 cup crumbled Gorgonzola dolce\u003cbr>\n 1 recipe Balsamic Vinaigrette (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To remove the pit, slice through the peach and cut all the way around. Then, twist the peach in different directions so they separate. Once the pits are removed, season the peach halves with salt and fresh black pepper, and marinate them in the 1/4 cup balsamic vinegar and extra-virgin olive oil.\u003c/p>\n\u003cp>2. Cut the red onion into 1/4-inch rings, then marinate in the 1/3 cup balsamic vinegar. Add salt and black pepper to taste.\u003c/p>\n\u003cp>3. Once the grill is hot, grill the peaches slowly on medium heat and let them caramelize, about 4 minutes per side. Make sure to flip the peaches so both sides cook evenly. While the peaches are grilling, place the marinated onions on the grill and cook until caramelized, about 2 minutes.\u003c/p>\n\u003cp>4. To serve the dish, use 1 half peach per plate. While still warm, split the peach in half, placing two quarters in the center of each plate. In a mixing bowl, mix together the baby dandelion greens, the warm grilled onions, the mint leaves, and the balsamic vinaigrette. Season with salt and black pepper, and then place the dressed salad on top of the peach quarters.\u003c/p>\n\u003cp>5. To garnish the salad, sprinkle the crumbled Gorgonzola dolce on the top of the greens. Next, drizzle the salad with extra-virgin olive oil, season with cracked fresh black pepper, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Balsamic Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup “O” Balsamic Vinegar\u003cbr>\n Kosher or sea salt to taste\u003cbr>\n Coarse ground black pepper to taste\u003cbr>\n 1 cup olive oil\u003cbr>\n 1/4 cup extra-virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mixing bowl combine the vinegar, salt, and pepper.\u003c/p>\n\u003cp>2. Pour in the olive oil and whisk to emulsify with the vinegar and seasonings. Then, while still whisking, slowly drizzle in the extra-virgin olive oil to finish.\u003c/p>\n\u003cp>3. Taste and adjust the seasonings to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nOur recommended wine paring would be a light, fruity white, such as a Vermentino di Sardegna.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hard Knox Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=24\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox4.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox5.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox6.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox1.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox3.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox2.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2526 3rd Street (at 22nd Street)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=hard+knox+cafe+san+francisco,+california&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-648-3770\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tonyhua1@yahoo.com\">tonyhua1@yahoo.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tony Hua\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Hua\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cajun, Creole, Southern, Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken, Gumbo, Oxtails, Blackened Catfish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-9:00pm\u003cbr>\nTuesday: 11:00am-9:00pm\u003cbr>\nWednesday: 11:00am-9:00pm\u003cbr>\nThursday: 11:00am-9:00pm\u003cbr>\nFriday: 11:00am-9:00pm\u003cbr>\nSaturday: 11:00am-9:00pm\u003cbr>\nSunday: 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Breakfast (Saturday and Sunday), brunch (Saturday and Sunday), lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Less than $15\u003cbr>\n\u003cstrong>Payment Options: \u003c/strong>Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> 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> 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": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hard Knox Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=24\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox4.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox5.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox6.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox1.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox3.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox2.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2526 3rd Street (at 22nd Street)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?q=hard+knox+cafe+san+francisco,+california&iwloc=A&hl=en\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-648-3770\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tonyhua1@yahoo.com\">tonyhua1@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tony Hua\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Hua\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cajun, Creole, Southern, Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken, Gumbo, Oxtails, Blackened Catfish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served: \u003c/strong>Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-9:00pm\u003cbr>\nTuesday: 11:00am-9:00pm\u003cbr>\nWednesday: 11:00am-9:00pm\u003cbr>\nThursday: 11:00am-9:00pm\u003cbr>\nFriday: 11:00am-9:00pm\u003cbr>\nSaturday: 11:00am-9:00pm\u003cbr>\nSunday: 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served: \u003c/strong>Breakfast (Saturday and Sunday), brunch (Saturday and Sunday), lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Less than $15\u003cbr>\n\u003cstrong>Payment Options: \u003c/strong>Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations: \u003c/strong>No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hard Knox Cafe: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=23\">restaurant info\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/hardknox-food1.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food2.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food3.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cbr>\nOxtails with Red Beans and Rice and Yams, Fried Chicken with Mixed Vegetables, Barbecued Spare Ribs with French Fries, Macaroni and Cheese, and Corn Muffins\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp>As an Asian-American growing up in Oakland, I did not taste soul food cooking until I went to Boot Camp in Texas in the 60s, but I surely do remember my first bite of barbecued beef, sliced from the brisket, served on butcher paper, and eaten with sides of corn and macaroni and cheese. Yet Texas and Louisiana cooking is what many Bay Area residents may have grown up on before they came to California during the 40s and 50s. Yet, except for a few small cafes around African-American neighborhoods, like Emmitt Powell’s or Lois the Pie Queen’s, there weren’t many where you could sit down and have a great entree, like ox tail, pork chops, or gumbo, with two sides, like greens and red beans and rice, accompanied by cornbread and a PBR. And you would never find one where the ambience is authentic and the chef is Vietnamese-American!\u003c/p>\n\u003cp>That’s Hard Knox Cafe — a wonderfully down-to-earth Texas cafe, transported to China Basin, where the owner is a Vietnamese guy, who learned to cook soul food from the best Texas chefs. The night we were there, the counter patrons were a mixture of blacks and whites just off work, having a beer and an order of crisp, flavorful, and notably ungreasy fried chicken; eating at the worn counter; and watching baseball on a plasma screen over the bar. People drop in to pick up their take-out orders. The walls are cleverly decorated with corrugated steel sheeting, a recycled gym floor, a large Coke logo, and a signed Giants jersey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every entree — and they all come with a choice of two sides — is under $11, and unlike many soul food kitchens, they come quickly. My three huge chunks of braised oxtail, slathered with gravy, came with creamy mac and cheese and sweet and chunky yams. My dining partners had: turkey wings, barbecued ribs (baked and then grilled), and smothered pork chops. My fried chicken needed a little salt, but it had the required hot, light, ungreasy, crispy crust and juicy interior (even the breast) that you can’t get from the Colonel. The cornbread is so good, you don’t need butter and honey. You drink the lemonade out of a Mason jar, and PBR out of the bottle. Probably the best dinner deal in town is the five-dollar veggie plate, which is any three sides. If you choose the mac and cheese, the red beans and rice, and any veggie, you absolutely will leave satisfied! And ask about the gumbo: the chef only makes it when he has time, because, he says, it takes two days to prepare.\u003c/p>\n\u003cp>My wife and I have been married for thirty years, and I would say that Hard Knox is the kind of place that’s great for a date — either a first one, when you don’t want to spend too much money and you want to have a lot to talk about or to look at if there’s nothing to say; or a married one, where you don’t need to impress anyone, yet you know her well enough to know what counts over the long haul: honesty, creativity, quality, and fun.\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/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp>Today was one of those perfect days to wander into the Hard Knox Cafe. Indian summer is in full swing and the Blue Angels are practicing above. My best friend since I was a tot, also a native San Franciscan, joined me for our review. Half the treat was breaking up the day in super-casual attire to go to a part of town we both knew well, but hadn’t visited in a while. 3rd Street is ripped up in the final stages of laying down trolley tracks, but heading toward its big, new era. Lucky for Hard Knox, it will be a quick jump on the streetcar to the park, as it sure beats their food and prices.\u003c/p>\n\u003cp>It pains me to say this, but I could not help but compare Hard Knox to my favorite Southern food restaurant in Houston, \u003ca href=\"http://www.treebeards.com\" target=\"_blank\" rel=\"noopener\">Treebeards\u003c/a>. Hard Knox is good, don’t get me wrong, but the food wasn’t fantastic. As a package, the atmosphere, the lazy “I am Jimmy Buffet today” feeling, was awesome. (I was kind of put off by the Asian staff serving soul food — kind of like, “What the heck do y’all know about soul food? Is this going to be authentic?” I also noticed that the clientele was a mix of races, but mainly white. Hmmm.) The blues music and killer flat-screen TV made this a place you didn’t want to leave. I really, really wanted to be unemployed and twenty-one again, bad.\u003c/p>\n\u003cp>I would return for the flavorful ribs and because I want to try more of the twelve different side dishes. There are tons of appetizing choices on the menu, and I know that I would find a handful of favorites that would have me come a’ cravin’ sooner or later. So, the food didn’t blow my mind as a whole because of the sides we picked. Again, I was heavily comparing this to my many visits to Treebeards (whenever I had to go to Houston for work, I would insist that we lunch there. We had to get down to the tunnel location by 11:15am as the lunch line starts to form before they open. So, my reference point is a really great place by many standards — long line before opening: dead give away it’s good.)\u003c/p>\n\u003cp>The collard greens were slow-cooked, but there was not a lot to them. I make mine with bits of potato, carrot, and bacon. These were onion and greens, and I’m not sure what they used to slow-cook them, but they weren’t inspiring. Needed more salt or something to perk them up. The yams were deadly. They were a shocking sugar concoction with a packet of pumpkin pie spice dumped in. The texture was fine, but the sweet spices were overpowering. After a couple of bites, I was done. The macaroni and cheese was out of a box. Yes, like Kraft mac and cheese for kids, except the pasta size was larger. If you’ve ever had homemade macaroni and cheese, you want to see and taste some cheese and have bits of breadcrumb topping browned and crunchy on top. Sorry, not here. Finally, the red beans and rice were nice. They were on the watery side, but I’d rather have watery than dry any day. The beans were firm, but there wasn’t much going on in terms of flavor with this dish, much like the collard greens. We tried the Cajun meatloaf, and that was interesting. Spicy and hearty.\u003c/p>\n\u003cp>My friend adored the place. And she liked the food just fine. She was less forgiving of the meatloaf. She felt that meatloaf and Cajun had no business together after all. I was disappointed by the side dishes.\u003c/p>\n\u003cp>The best thing about Hard Knox Cafe is the package: huge menu selection of inexpensive favorites, great easygoing atmosphere, and super-nice and efficient staff. If the food isn’t just right, who cares — it’s cheap and good enough. But if you know better, it might really bug you that they didn’t pull it off with flying colors. I’m going back but expecting good, not great.\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/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Sunday, October 2, 2005\u003c/p>\n\u003cp>What is a quaint Southern cookin’ roadside joint doing in the middle of the Dogpatch? Who cares — it belongs. And, in fact, it probably helps define that scrappy stretch of town. My bet is that once that 3rd Street line finally goes live (who the heck knows when that will be), they will have steady stream of UCSF Mission Bayers filling up the tables at lunchtime.\u003c/p>\n\u003cp>The place has an engaging layout, décor, and vibe about it. It feels like a cross between \u003cb>Driving Miss Daisy\u003c/b> and \u003cb>Fried Green Tomatoes\u003c/b> inside — providing that you do not look at the nice flat-screen TV showing the latest ballgame.\u003c/p>\n\u003cp>The protein in the center of your plate is solid — good flavor, temperature, texture, execution. The side dishes, which are all carbs, hold great premise and promise but are a real weak link in the meal — no zip. For example, the mac and cheese: once it cooled off a bit, it could be used to fill some of those potholes on 3rd street.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When we asked for dessert, they were out of their one offering, bummer, so the meal then ended on a shortened note. I would take some of my adventurous Southern friends out there and get their read.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hard Knox Cafe: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=23\">restaurant info\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/hardknox-food1.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food2.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hardknox-food3.jpg\" alt=\"Hard Knox Cafe\" hspace=\"3\">\u003cbr>\nOxtails with Red Beans and Rice and Yams, Fried Chicken with Mixed Vegetables, Barbecued Spare Ribs with French Fries, Macaroni and Cheese, and Corn Muffins\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gary103.jpg\" alt=\"Gary\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dean, Science, Technology, & Allied Health Programs\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hard Knox Cafe\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Tuesday, October 4, 2005\u003c/p>\n\u003cp>As an Asian-American growing up in Oakland, I did not taste soul food cooking until I went to Boot Camp in Texas in the 60s, but I surely do remember my first bite of barbecued beef, sliced from the brisket, served on butcher paper, and eaten with sides of corn and macaroni and cheese. Yet Texas and Louisiana cooking is what many Bay Area residents may have grown up on before they came to California during the 40s and 50s. Yet, except for a few small cafes around African-American neighborhoods, like Emmitt Powell’s or Lois the Pie Queen’s, there weren’t many where you could sit down and have a great entree, like ox tail, pork chops, or gumbo, with two sides, like greens and red beans and rice, accompanied by cornbread and a PBR. And you would never find one where the ambience is authentic and the chef is Vietnamese-American!\u003c/p>\n\u003cp>That’s Hard Knox Cafe — a wonderfully down-to-earth Texas cafe, transported to China Basin, where the owner is a Vietnamese guy, who learned to cook soul food from the best Texas chefs. The night we were there, the counter patrons were a mixture of blacks and whites just off work, having a beer and an order of crisp, flavorful, and notably ungreasy fried chicken; eating at the worn counter; and watching baseball on a plasma screen over the bar. People drop in to pick up their take-out orders. The walls are cleverly decorated with corrugated steel sheeting, a recycled gym floor, a large Coke logo, and a signed Giants jersey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every entree — and they all come with a choice of two sides — is under $11, and unlike many soul food kitchens, they come quickly. My three huge chunks of braised oxtail, slathered with gravy, came with creamy mac and cheese and sweet and chunky yams. My dining partners had: turkey wings, barbecued ribs (baked and then grilled), and smothered pork chops. My fried chicken needed a little salt, but it had the required hot, light, ungreasy, crispy crust and juicy interior (even the breast) that you can’t get from the Colonel. The cornbread is so good, you don’t need butter and honey. You drink the lemonade out of a Mason jar, and PBR out of the bottle. Probably the best dinner deal in town is the five-dollar veggie plate, which is any three sides. If you choose the mac and cheese, the red beans and rice, and any veggie, you absolutely will leave satisfied! And ask about the gumbo: the chef only makes it when he has time, because, he says, it takes two days to prepare.\u003c/p>\n\u003cp>My wife and I have been married for thirty years, and I would say that Hard Knox is the kind of place that’s great for a date — either a first one, when you don’t want to spend too much money and you want to have a lot to talk about or to look at if there’s nothing to say; or a married one, where you don’t need to impress anyone, yet you know her well enough to know what counts over the long haul: honesty, creativity, quality, and fun.\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/eileen103.jpg\" alt=\"Eileen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Eileen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Support Sales Operations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Krakow\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Friday, September 30, 2005\u003c/p>\n\u003cp>Today was one of those perfect days to wander into the Hard Knox Cafe. Indian summer is in full swing and the Blue Angels are practicing above. My best friend since I was a tot, also a native San Franciscan, joined me for our review. Half the treat was breaking up the day in super-casual attire to go to a part of town we both knew well, but hadn’t visited in a while. 3rd Street is ripped up in the final stages of laying down trolley tracks, but heading toward its big, new era. Lucky for Hard Knox, it will be a quick jump on the streetcar to the park, as it sure beats their food and prices.\u003c/p>\n\u003cp>It pains me to say this, but I could not help but compare Hard Knox to my favorite Southern food restaurant in Houston, \u003ca href=\"http://www.treebeards.com\" target=\"_blank\" rel=\"noopener\">Treebeards\u003c/a>. Hard Knox is good, don’t get me wrong, but the food wasn’t fantastic. As a package, the atmosphere, the lazy “I am Jimmy Buffet today” feeling, was awesome. (I was kind of put off by the Asian staff serving soul food — kind of like, “What the heck do y’all know about soul food? Is this going to be authentic?” I also noticed that the clientele was a mix of races, but mainly white. Hmmm.) The blues music and killer flat-screen TV made this a place you didn’t want to leave. I really, really wanted to be unemployed and twenty-one again, bad.\u003c/p>\n\u003cp>I would return for the flavorful ribs and because I want to try more of the twelve different side dishes. There are tons of appetizing choices on the menu, and I know that I would find a handful of favorites that would have me come a’ cravin’ sooner or later. So, the food didn’t blow my mind as a whole because of the sides we picked. Again, I was heavily comparing this to my many visits to Treebeards (whenever I had to go to Houston for work, I would insist that we lunch there. We had to get down to the tunnel location by 11:15am as the lunch line starts to form before they open. So, my reference point is a really great place by many standards — long line before opening: dead give away it’s good.)\u003c/p>\n\u003cp>The collard greens were slow-cooked, but there was not a lot to them. I make mine with bits of potato, carrot, and bacon. These were onion and greens, and I’m not sure what they used to slow-cook them, but they weren’t inspiring. Needed more salt or something to perk them up. The yams were deadly. They were a shocking sugar concoction with a packet of pumpkin pie spice dumped in. The texture was fine, but the sweet spices were overpowering. After a couple of bites, I was done. The macaroni and cheese was out of a box. Yes, like Kraft mac and cheese for kids, except the pasta size was larger. If you’ve ever had homemade macaroni and cheese, you want to see and taste some cheese and have bits of breadcrumb topping browned and crunchy on top. Sorry, not here. Finally, the red beans and rice were nice. They were on the watery side, but I’d rather have watery than dry any day. The beans were firm, but there wasn’t much going on in terms of flavor with this dish, much like the collard greens. We tried the Cajun meatloaf, and that was interesting. Spicy and hearty.\u003c/p>\n\u003cp>My friend adored the place. And she liked the food just fine. She was less forgiving of the meatloaf. She felt that meatloaf and Cajun had no business together after all. I was disappointed by the side dishes.\u003c/p>\n\u003cp>The best thing about Hard Knox Cafe is the package: huge menu selection of inexpensive favorites, great easygoing atmosphere, and super-nice and efficient staff. If the food isn’t just right, who cares — it’s cheap and good enough. But if you know better, it might really bug you that they didn’t pull it off with flying colors. I’m going back but expecting good, not great.\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/bruce103.jpg\" alt=\"Bruce\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bruce\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> CEO, founder of a wireless healthcare company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incanto\u003cbr>\n\u003cstrong>Reviewed Hard Knox Cafe:\u003c/strong> Sunday, October 2, 2005\u003c/p>\n\u003cp>What is a quaint Southern cookin’ roadside joint doing in the middle of the Dogpatch? Who cares — it belongs. And, in fact, it probably helps define that scrappy stretch of town. My bet is that once that 3rd Street line finally goes live (who the heck knows when that will be), they will have steady stream of UCSF Mission Bayers filling up the tables at lunchtime.\u003c/p>\n\u003cp>The place has an engaging layout, décor, and vibe about it. It feels like a cross between \u003cb>Driving Miss Daisy\u003c/b> and \u003cb>Fried Green Tomatoes\u003c/b> inside — providing that you do not look at the nice flat-screen TV showing the latest ballgame.\u003c/p>\n\u003cp>The protein in the center of your plate is solid — good flavor, temperature, texture, execution. The side dishes, which are all carbs, hold great premise and promise but are a real weak link in the meal — no zip. For example, the mac and cheese: once it cooled off a bit, it could be used to fill some of those potholes on 3rd street.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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