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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 12 (#912) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Luka’s Taproom & Lounge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11503\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11476\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>King of Falafel\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11517\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11483\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>La Costanera Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11527\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11488\">reviews\u003c/a> \u003c/p>\n\u003cp>Never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lucawines.com/pressnotes/view/116\">2011 Luca “Laborde Double Select” Syrah, Uco Valley, Mendoza, Argentina\u003c/a> ($24)\u003cbr>\nLuca is not only the name of her son, but also this line of classy wines by vintner Laura Catena. An Argentinian who lives in the United States, Laura hails from wine royalty as her father, Nicolás Catena of Catena Zapata, is one of the founders of modern Argentina wine. This intensely hued and deeply powerful wine is made with vines that are an average of 50 years old and planted at at 3,500 feet altitude in the Uco Valley. It’s a stunning wine for lovers of big reds (especially for the price!).\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall sleek texture. It’s class in a glass.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lucawines.com/pressnotes/view/116\">2011 Luca “Laborde Double Select” Syrah, Uco Valley, Mendoza, Argentina\u003c/a> ($24)\u003cbr>\nLuca is not only the name of her son, but also this line of classy wines by vintner Laura Catena. An Argentinian who lives in the United States, Laura hails from wine royalty as her father, Nicolás Catena of Catena Zapata, is one of the founders of modern Argentina wine. This intensely hued and deeply powerful wine is made with vines that are an average of 50 years old and planted at at 3,500 feet altitude in the Uco Valley. It’s a stunning wine for lovers of big reds (especially for the price!).\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall sleek texture. It’s class in a glass.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Luka’s Taproom & Lounge [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11476\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>Never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/V4KIue\">Map\u003c/a>\u003cbr>\n2221 Broadway (at West Grand Avenue)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 451-4677\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lukasoakland.com\">info@lukasoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lukasoakland.com/\">lukasoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lukas-Taproom-Lounge/144370601653\">Luka’s Taproom & Lounge\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/lukastaproom\">@lukastaproom\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Rick Mitchell\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rick Mitchell\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Wilson Mendez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Oakland Creole Pub Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Korean Chicken Wings, Luka’s Burger, Mac and Cheese\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-midnight\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-midnight\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch, Dinner, Late Night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> can make reservations up to 6 months\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, DJ & Dancing after 10pm, Wednesday-Sunday\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Luka’s Taproom & Lounge [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11476\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>Never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/V4KIue\">Map\u003c/a>\u003cbr>\n2221 Broadway (at West Grand Avenue)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 451-4677\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lukasoakland.com\">info@lukasoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lukasoakland.com/\">lukasoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lukas-Taproom-Lounge/144370601653\">Luka’s Taproom & Lounge\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/lukastaproom\">@lukastaproom\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> Rick Mitchell\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rick Mitchell\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Wilson Mendez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Oakland Creole Pub Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Korean Chicken Wings, Luka’s Burger, Mac and Cheese\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-midnight\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-midnight\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-midnight\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch, Dinner, Late Night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> can make reservations up to 6 months\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, DJ & Dancing after 10pm, Wednesday-Sunday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Luka’s Taproom & Lounge: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Wednesday, January 1, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the things I like most about Luka’s is the quality of the food. Nice and well presented. The food portions are just ideal for me as it allows room for desserts. The lettuce is crisp; the vegetables are prepared with a nice bite and not overly cooked—sautéed in just enough oil. The seafood is always fresh and doesn’t come with that fishy smell. The Catfish Nuggets are wonderful! They’re well-seasoned and crunchy.\u003c/p>\n\u003cp>Reservations are good but the wait on my day was none. We were seated instantly! Food was served within a very reasonable time. It allowed time for conversations and review of the menu The server was ready upon request. Wine service is an option and a nice selection of beers and cocktails. Since I’m a BIG Clint Eastwood fan, I recommend the “High Plains Drifter.”\u003c/p>\n\u003cp>The atmosphere is upbeat, so expect a somewhat high noise level. The bar is near so sports fans do exist. However, it’s not loud enough where one could not hold a conversation. There is a pool table and lounge room on one side and a dance floor on the other open on Friday and Saturday nights with a live DJ that rocks the house. So, on certain days it can be overly loud. Pick your days carefully if you are opposed to an upbeat temple. There is window seating which I like and of course tables are the preferred pick for most. Parking is located in the rear. Very small, maybe 20 cars at best, but you can park on the street and surrounding areas. Located in uptown Oakland, it’s surrounded by new and up-and-coming bars. Music, dancing and pool, what more can you ask for? \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Sunday, December 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luka’s has a selection of comfort food with large portion sizes which comes out piping hot. We were happily surprised by their half-priced bottles of wine on Sundays. It’s a very casual atmosphere with an eclectic crowd. The restaurant can be a bit noisy so not advised to go here if you’re looking to have a quiet conversation. Good place to drop in before catching a show at the Paramount. \u003c/p>\n\u003cp>Luka’s definitely feels like a bar that serves food. There are no place settings and it has paper napkins. We sat in a booth and unfortunately there was a threesome in the booth behind us that was arguing loudly for half of our meal. None of that would usually bother me – except that for $50/each it seemed a little expensive for that type of experience. Our waitress was very attentive and kept our water filled at all times, and took our drink and food orders right away. Only miss on that front was that we waited a very long time for the dessert to come out. All in all, our evening at Luka’s was enjoyable – however, I don’t think it would be a place I’d make an effort to go back to – unless I was going to a show at the Paramount and knew Luka’s is nearby. I went with my good friends who live down the street from Luka’s and we all agreed – a good meal, but not to a level that would make us feel compelled to go back unless it was out of convenience. \u003c/p>\n\u003cp>Since we were there on a Sunday night we didn’t see the nightclub part, but that is probably for the best! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first thing that greets you when you enter Luka’s is a virtual tsunami of noise. The bar is a busy and boisterous one, with an after-work crowd letting off steam. The dining area is off to the side so there is some relief from the din, however the frequent bursts of cheering are deafening. All to be expected in a pub/taproom.\u003c/p>\n\u003cp>The service is quick, efficient and friendly. We were greeted and supplied with menus and water immediately. There were interesting non-alcoholic offerings so we tried the Pomegranate Lemonade and the Bundaberg Ginger Beer – both excellent.\u003c/p>\n\u003cp>The menu is California/high-end pub grub with a few surprises thrown in. We opted for three main dishes with the Mussels Mariniere serving as a starter. These were presented as a huge bowl with a good chewy baguette on the side. The mussels were sweet and there were no unopened holdouts. The sauce was a perfect complement, not too heavy and excellent as a dip for the bread. Next were the Winter Vegetable Pot Pie and the Mac and Cheese, both of which were baked in identical ceramic dishes with a side of sautéed green beans. The pot pie featured a cheddar crust and a tasty combination of sauce and vegetables. It is a very salty dish and quite heavy. The mac and cheese featured four cheeses and was made with pasta shells – baked with a pleasing crust. All of the cheeses seemed to blend together nicely.\u003c/p>\n\u003cp>Our server recommended the churros, and let us know that they were made by a fellow from Guatemala, so they had a premier pedigree. These are definitely not the churros you find at the ballpark – smaller and served hot in a frites-style cup wrapped in paper they come with a small dish of semi-sweet chocolate sauce. The combination – with a strong cinnamon flavor dominating—was outstanding. I would have liked to have these with an espresso; however Luka’s doesn’t offer this style of coffee. Instead I had an adequate brewed cup that was freshly brewed by our attentive server.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all a good experience here. Bring your appetite and $$.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Luka’s Taproom & Lounge: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Wednesday, January 1, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the things I like most about Luka’s is the quality of the food. Nice and well presented. The food portions are just ideal for me as it allows room for desserts. The lettuce is crisp; the vegetables are prepared with a nice bite and not overly cooked—sautéed in just enough oil. The seafood is always fresh and doesn’t come with that fishy smell. The Catfish Nuggets are wonderful! They’re well-seasoned and crunchy.\u003c/p>\n\u003cp>Reservations are good but the wait on my day was none. We were seated instantly! Food was served within a very reasonable time. It allowed time for conversations and review of the menu The server was ready upon request. Wine service is an option and a nice selection of beers and cocktails. Since I’m a BIG Clint Eastwood fan, I recommend the “High Plains Drifter.”\u003c/p>\n\u003cp>The atmosphere is upbeat, so expect a somewhat high noise level. The bar is near so sports fans do exist. However, it’s not loud enough where one could not hold a conversation. There is a pool table and lounge room on one side and a dance floor on the other open on Friday and Saturday nights with a live DJ that rocks the house. So, on certain days it can be overly loud. Pick your days carefully if you are opposed to an upbeat temple. There is window seating which I like and of course tables are the preferred pick for most. Parking is located in the rear. Very small, maybe 20 cars at best, but you can park on the street and surrounding areas. Located in uptown Oakland, it’s surrounded by new and up-and-coming bars. Music, dancing and pool, what more can you ask for? \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Sunday, December 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luka’s has a selection of comfort food with large portion sizes which comes out piping hot. We were happily surprised by their half-priced bottles of wine on Sundays. It’s a very casual atmosphere with an eclectic crowd. The restaurant can be a bit noisy so not advised to go here if you’re looking to have a quiet conversation. Good place to drop in before catching a show at the Paramount. \u003c/p>\n\u003cp>Luka’s definitely feels like a bar that serves food. There are no place settings and it has paper napkins. We sat in a booth and unfortunately there was a threesome in the booth behind us that was arguing loudly for half of our meal. None of that would usually bother me – except that for $50/each it seemed a little expensive for that type of experience. Our waitress was very attentive and kept our water filled at all times, and took our drink and food orders right away. Only miss on that front was that we waited a very long time for the dessert to come out. All in all, our evening at Luka’s was enjoyable – however, I don’t think it would be a place I’d make an effort to go back to – unless I was going to a show at the Paramount and knew Luka’s is nearby. I went with my good friends who live down the street from Luka’s and we all agreed – a good meal, but not to a level that would make us feel compelled to go back unless it was out of convenience. \u003c/p>\n\u003cp>Since we were there on a Sunday night we didn’t see the nightclub part, but that is probably for the best! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first thing that greets you when you enter Luka’s is a virtual tsunami of noise. The bar is a busy and boisterous one, with an after-work crowd letting off steam. The dining area is off to the side so there is some relief from the din, however the frequent bursts of cheering are deafening. All to be expected in a pub/taproom.\u003c/p>\n\u003cp>The service is quick, efficient and friendly. We were greeted and supplied with menus and water immediately. There were interesting non-alcoholic offerings so we tried the Pomegranate Lemonade and the Bundaberg Ginger Beer – both excellent.\u003c/p>\n\u003cp>The menu is California/high-end pub grub with a few surprises thrown in. We opted for three main dishes with the Mussels Mariniere serving as a starter. These were presented as a huge bowl with a good chewy baguette on the side. The mussels were sweet and there were no unopened holdouts. The sauce was a perfect complement, not too heavy and excellent as a dip for the bread. Next were the Winter Vegetable Pot Pie and the Mac and Cheese, both of which were baked in identical ceramic dishes with a side of sautéed green beans. The pot pie featured a cheddar crust and a tasty combination of sauce and vegetables. It is a very salty dish and quite heavy. The mac and cheese featured four cheeses and was made with pasta shells – baked with a pleasing crust. All of the cheeses seemed to blend together nicely.\u003c/p>\n\u003cp>Our server recommended the churros, and let us know that they were made by a fellow from Guatemala, so they had a premier pedigree. These are definitely not the churros you find at the ballpark – smaller and served hot in a frites-style cup wrapped in paper they come with a small dish of semi-sweet chocolate sauce. The combination – with a strong cinnamon flavor dominating—was outstanding. I would have liked to have these with an espresso; however Luka’s doesn’t offer this style of coffee. Instead I had an adequate brewed cup that was freshly brewed by our attentive server.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>King of Falafel: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11483\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp912iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=3KVfh_E-mWI\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/SnsFYt\">Map\u003c/a>\u003cbr>\n1801 Divisadero Street (at Bush Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 931-5455\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@kingoffalafelsf.com\">contact@kingoffalafelsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kingoffalafelsf.com/\">kingoffalafelsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\">King of Falafel\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Nawal Kharsa\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nawal Kharsa\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Falafel sandwiches, Lamb and Beef Shawarma sandwich and plates, Chicken Shawarma sandwich and plates, House combo\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer only\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\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> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic 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>King of Falafel: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11483\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp912iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\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/3KVfh_E-mWI'\n title='//www.youtube.com/embed/3KVfh_E-mWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/SnsFYt\">Map\u003c/a>\u003cbr>\n1801 Divisadero Street (at Bush Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 931-5455\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@kingoffalafelsf.com\">contact@kingoffalafelsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kingoffalafelsf.com/\">kingoffalafelsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\">King of Falafel\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Nawal Kharsa\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nawal Kharsa\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Falafel sandwiches, Lamb and Beef Shawarma sandwich and plates, Chicken Shawarma sandwich and plates, House combo\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer only\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:00am-7:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\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> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic 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>King of Falafel: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11517\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed King of Falafel:\u003c/strong> Tuesday, December 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I discovered King of Falafel after a job change and a new route to work through lower\u003cbr>\nPacific Heights. It was the kind of affordable neighborhood joint that was perfect for picking up a to-go lunch. I quickly became a fan of the Vegetarian Plate with each salad offering a treat in itself. Soon after, I discovered the Spinach Roll and began to create custom plates from the many salads offered behind the huge glass display case. It is possible to visit this place many times and never have the same combination twice. I’ve not once been disappointed with a meal here. As you might expect from the King of Falafel, theirs is first-rate with a nice crispy outside and a pleasing core. These are from an old family recipe and are deep fried in corn oil. They are the only falafel recipe I know of that uses sesame seeds. \u003c/p>\n\u003cp>Everything has been fresh and top quality and the staff could not be friendlier. The atmosphere is that of a busy neighborhood lunch spot, however the counter help is quick and efficient. There is a scattering of tables spaced close together that they do a good job of keeping bussed. The protocol is to select your drink from the display coolers, order your meal and have a seat. You will soon be found and will be quickly enjoying some of the best Mediterranean food in the Bay Area. There is a good chance you might find a little extra on your plate. A recent Eggplant Platter had a falafel piece thrown in, even though it was not on the menu.\u003c/p>\n\u003cp>The signage on the Bush Street side of the storefront is a bit confusing as it reads ‘Great City Deli,’ ‘King of Falafel,’ and ‘King of Falafil’ – no matter – this is the place to go for solid, healthy food at a great value.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed King of Falafel:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I headed for King of Falafel on a nice Monday afternoon at 12pm. I was able to find a good parking spot after only circling the block a few times. My first thought was to have lunch outside but they did not offer outside setting. I entered the restraint at a good time after the lunch crowd and actually had my meal by 1:20. Not bad coming from Mountain View. I stood in line and glanced at the menu and my surroundings and noticed that the restaurant wasn’t very clean. I noticed the patrons in front of me were actually cleaning their own tables (not a good sign). The restaurant seating and atmosphere were very dull with window views only on one side of the restaurant. I was able to get a window seat which was fine but once again I noticed my table was dirty with food on the floors and chairs. \u003c/p>\n\u003cp>I placed my order with the assistance of the counter help that were very friendly and helpful. I was anxious too try the Baklava since I have some experience with this dessert. I must say that after receiving my meal I was very disappointed in the food. I didn’t particularly care for any one thing. The portion size was good… just enough to keep me going. I thought the Greek Salad was not fresh, the lettuce was wilted and the chicken dry and not very tender. The Hummus was average at best. I did not like the texture of the Dolma and the fact that it was cold. I thought the Baklavas lacked moisture and were very hard. I also ordered a Snapple to drink that was far from cold. My waiter was friendly but did not know the menu well or did not understand my questions about the food. The service for me was nonexistent when it came to checking on me because no one ever did. I had to wave them down for service. Overall, the experience wasn’t a bad one. The cost wasn’t bad, the atmosphere ok, and the people were genuinely nice and friendly. That being said, I would have to be in the area to repeat. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed King of Falafel:\u003c/strong> Friday, December 20, 2013 and Tuesday December 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>King of Falafel is a decent choice in this neighborhood if you’re looking for a quick bite and some healthy options. The price is reasonable, but this is a “no frills” kind of place. Since lunch was almost impossible to do – we stopped by on a Friday around 5:30pm for an early dinner. The food is seasoned well – I’d recommend the Falafel Plate and Hummus. We ordered the half Falafel Sandwich, a small House Combo Plate and a small Beef & Lamb Shawarma Plate. Unfortunately, all of the meat was extremely dry. In fact, I likened the beef/lamb to beef jerky and left the majority of my plate untouched. The chicken was incredibly dry as well. The Kefta was ok and we could tell it was seasoned really well. The Pita Bread was stale. All in all, it was not a good experience and we left there feeling really unsatisfied. \u003c/p>\n\u003cp>After reflecting on it – we decided to give them another try. This time we ordered the half-dozen Falafel (instead of the sandwich) and the House Combo Plate (to see if the meat was better at noon versus the end of the day). MUCH better experience. The falafel was good – the Pita Bread was not as stale. The house combo was better too – Chicken and Kefta were seasoned well and while still dry, not nearly as dry as when we went on Friday evening. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The people who work here are very friendly – but from a service perspective, this is more like a deli than a restaurant. I would never consider going back for dinner (do they cook the meat early in the day and then let it dry out by evening?), but if I were in the neighborhood I might stop back in for the falafel plate. I can see why if this were in your neighborhood it might be a “go to” for an inexpensive meal, but I would not go out of my way to go here. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>King of Falafel: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11517\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed King of Falafel:\u003c/strong> Tuesday, December 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I discovered King of Falafel after a job change and a new route to work through lower\u003cbr>\nPacific Heights. It was the kind of affordable neighborhood joint that was perfect for picking up a to-go lunch. I quickly became a fan of the Vegetarian Plate with each salad offering a treat in itself. Soon after, I discovered the Spinach Roll and began to create custom plates from the many salads offered behind the huge glass display case. It is possible to visit this place many times and never have the same combination twice. I’ve not once been disappointed with a meal here. As you might expect from the King of Falafel, theirs is first-rate with a nice crispy outside and a pleasing core. These are from an old family recipe and are deep fried in corn oil. They are the only falafel recipe I know of that uses sesame seeds. \u003c/p>\n\u003cp>Everything has been fresh and top quality and the staff could not be friendlier. The atmosphere is that of a busy neighborhood lunch spot, however the counter help is quick and efficient. There is a scattering of tables spaced close together that they do a good job of keeping bussed. The protocol is to select your drink from the display coolers, order your meal and have a seat. You will soon be found and will be quickly enjoying some of the best Mediterranean food in the Bay Area. There is a good chance you might find a little extra on your plate. A recent Eggplant Platter had a falafel piece thrown in, even though it was not on the menu.\u003c/p>\n\u003cp>The signage on the Bush Street side of the storefront is a bit confusing as it reads ‘Great City Deli,’ ‘King of Falafel,’ and ‘King of Falafil’ – no matter – this is the place to go for solid, healthy food at a great value.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed King of Falafel:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I headed for King of Falafel on a nice Monday afternoon at 12pm. I was able to find a good parking spot after only circling the block a few times. My first thought was to have lunch outside but they did not offer outside setting. I entered the restraint at a good time after the lunch crowd and actually had my meal by 1:20. Not bad coming from Mountain View. I stood in line and glanced at the menu and my surroundings and noticed that the restaurant wasn’t very clean. I noticed the patrons in front of me were actually cleaning their own tables (not a good sign). The restaurant seating and atmosphere were very dull with window views only on one side of the restaurant. I was able to get a window seat which was fine but once again I noticed my table was dirty with food on the floors and chairs. \u003c/p>\n\u003cp>I placed my order with the assistance of the counter help that were very friendly and helpful. I was anxious too try the Baklava since I have some experience with this dessert. I must say that after receiving my meal I was very disappointed in the food. I didn’t particularly care for any one thing. The portion size was good… just enough to keep me going. I thought the Greek Salad was not fresh, the lettuce was wilted and the chicken dry and not very tender. The Hummus was average at best. I did not like the texture of the Dolma and the fact that it was cold. I thought the Baklavas lacked moisture and were very hard. I also ordered a Snapple to drink that was far from cold. My waiter was friendly but did not know the menu well or did not understand my questions about the food. The service for me was nonexistent when it came to checking on me because no one ever did. I had to wave them down for service. Overall, the experience wasn’t a bad one. The cost wasn’t bad, the atmosphere ok, and the people were genuinely nice and friendly. That being said, I would have to be in the area to repeat. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed King of Falafel:\u003c/strong> Friday, December 20, 2013 and Tuesday December 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>King of Falafel is a decent choice in this neighborhood if you’re looking for a quick bite and some healthy options. The price is reasonable, but this is a “no frills” kind of place. Since lunch was almost impossible to do – we stopped by on a Friday around 5:30pm for an early dinner. The food is seasoned well – I’d recommend the Falafel Plate and Hummus. We ordered the half Falafel Sandwich, a small House Combo Plate and a small Beef & Lamb Shawarma Plate. Unfortunately, all of the meat was extremely dry. In fact, I likened the beef/lamb to beef jerky and left the majority of my plate untouched. The chicken was incredibly dry as well. The Kefta was ok and we could tell it was seasoned really well. The Pita Bread was stale. All in all, it was not a good experience and we left there feeling really unsatisfied. \u003c/p>\n\u003cp>After reflecting on it – we decided to give them another try. This time we ordered the half-dozen Falafel (instead of the sandwich) and the House Combo Plate (to see if the meat was better at noon versus the end of the day). MUCH better experience. The falafel was good – the Pita Bread was not as stale. The house combo was better too – Chicken and Kefta were seasoned well and while still dry, not nearly as dry as when we went on Friday evening. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The people who work here are very friendly – but from a service perspective, this is more like a deli than a restaurant. I would never consider going back for dinner (do they cook the meat early in the day and then let it dry out by evening?), but if I were in the neighborhood I might stop back in for the falafel plate. I can see why if this were in your neighborhood it might be a “go to” for an inexpensive meal, but I would not go out of my way to go here. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Costanera: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11488\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp912iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=r7Kr1GvTqjQ]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/yCxwmY\">Map\u003c/a>\u003cbr>\n8150 Cabrillo Highway (Highway 1)\u003cbr>\nMontara, CA 94037\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 728-1600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lacostanerarestaurant.com\">info@lacostanerarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.LaCostaneraRestaurant.com/\">lacostanerarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Lacostanerarestaurant\" target=\"_blank\" rel=\"noopener\">La Costanera\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LaCostanera\">@LaCostanera\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlos Altamirano\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Carlos Altamirano\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Carlos Altamirano\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood and Contemporary Peruvian Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lomo Saltado, Seafood Paella, Ceviches, Tapas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe Menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Pre-fixe menus are recommended for groups of 8 or more and also special event menus for larger groups.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/la-costanera\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> can make reservations up to 6 months 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 Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Easy listening on Tuesday, Wednesday and Thursday\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 728-1600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lacostanerarestaurant.com\">info@lacostanerarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.LaCostaneraRestaurant.com/\">lacostanerarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Lacostanerarestaurant\" target=\"_blank\" rel=\"noopener\">La Costanera\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LaCostanera\">@LaCostanera\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlos Altamirano\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Carlos Altamirano\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Carlos Altamirano\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood and Contemporary Peruvian Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lomo Saltado, Seafood Paella, Ceviches, Tapas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe Menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Pre-fixe menus are recommended for groups of 8 or more and also special event menus for larger groups.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/la-costanera\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> can make reservations up to 6 months 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 Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Easy listening on Tuesday, Wednesday and Thursday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>La Costanera Restaurant: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11527\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed La Costanera Restaurant:\u003c/strong> Saturday December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Costanera is a hidden gem in the Bay Area. Where else can you sit next to the beach and watch the sunset having driven only 30 minutes from San Francisco? You can choose to sit on the patio (there are heat lamps and fire pits), in the bar/lounge, or upstairs in the dining room. Great to have the options. Same with the food – it’s fun to have a selection of tapas one time and then come back again for a more formal dinner. La Costanera feels like going on vacation. \u003c/p>\n\u003cp>On this visit, we sat in the bar/lounge in one of the small sectional sofas that looks out to the ocean. The bar/lounge area was maybe half way full and we could see the fire pits outside which made for a nice, cozy ambiance. Our waiter, Nick, was extremely knowledgeable and friendly. He recommended the wine that we had and it was delicious. It was nice to be here on December 21st as the restaurant was playing festive music in the background. Though we sat in the bar, we were very well taken care of and the wait staff was super attentive. We ordered each dish one at a time, and never felt rushed or hurried – and the food arrived at the perfect intervals. Even without being able to see the gorgeous views – this place gives you a feeling of “being away from it all.” \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed La Costanera Restaurant:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A visit to La Costanera should be considered an experience above mere dining out. We arrived at 6pm on a Saturday night after a challenging parking adventure and were seated right away. Reservations here seem to be well advised.\u003c/p>\n\u003cp>We were greeted by our server Alex who was a native Peruvian, and after a quick look at the extensive menu, decided to put ourselves in his hands for the evening. He graciously agreed to bring us a series of small plates that were authentically Peruvian. The result was a meal that was interesting, memorable and consisted of one delicious surprise after another. Among these were an excellent Ceviche made with ling cod and accompanied by corn, sweet potato and onions. Another was a Pollo Causa with a chicken salad atop two causas – beetroot and spicy spinach.\u003c/p>\n\u003cp>We tried the excellent Peruvian punch called Chicha Morada, which is made with a base of purple corn mixed with pineapple, clove and cinnamon. My companion tried a dry Spanish Cava that she declared wonderful. Later on she enjoyed her first Pisco Sour while I had an espresso with dessert. The espresso was the weak link in the beverages we tried, being simply average and a bit weak.\u003c/p>\n\u003cp>Desserts were Suspiro a la Limena, Tres Leche Pudding with Pisco Cream and Churros. The churros were accompanied by a chocolate sauce and were lighter than most churros I’ve had before. They also did not feature the typical sugar and cinnamon.\u003c/p>\n\u003cp>The service we received from Alex was simply superb. He carefully explained each dish he brought out and seemed to delight in showing off the specialties of the restaurant. The atmosphere was comfortable and contemporary and the noise level was tolerable. The star of the show is the ocean view which blacks out at night. The tables are spaced nicely so you don’t feel crammed in with other diners.\u003c/p>\n\u003cp>At $170 for two, this place was worth the price. For a memorable meal in a wonderful setting you can’t do much better than La Costanera.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed La Costanera Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Any time I’m on the beach for dinner is a slice of heaven. The restaurant sits on the coast overlooking the beach with an area for walking before or after dinner, and every seat in the restaurant had a good view of the ocean. This noise level was non-existent. I had space between the tables and the lighting was ideal for the time of day. The atmosphere was very relaxing and calm. The patio area was also nice as you could sit outside with heat laps and fire logs. \u003c/p>\n\u003cp>The service at La Costanera was EXCELLENT! The staff was very friendly and well versed on the menu options. The waiter introduced himself (Alex) before making any dinner recommendations. All my needs were met and the coffee was fresh and strong to my liking. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>La Costanera was a very nice dining experience. I would recommend a trip here and will be returning in the near future with friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>La Costanera Restaurant: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11527\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed La Costanera Restaurant:\u003c/strong> Saturday December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Costanera is a hidden gem in the Bay Area. Where else can you sit next to the beach and watch the sunset having driven only 30 minutes from San Francisco? You can choose to sit on the patio (there are heat lamps and fire pits), in the bar/lounge, or upstairs in the dining room. Great to have the options. Same with the food – it’s fun to have a selection of tapas one time and then come back again for a more formal dinner. La Costanera feels like going on vacation. \u003c/p>\n\u003cp>On this visit, we sat in the bar/lounge in one of the small sectional sofas that looks out to the ocean. The bar/lounge area was maybe half way full and we could see the fire pits outside which made for a nice, cozy ambiance. Our waiter, Nick, was extremely knowledgeable and friendly. He recommended the wine that we had and it was delicious. It was nice to be here on December 21st as the restaurant was playing festive music in the background. Though we sat in the bar, we were very well taken care of and the wait staff was super attentive. We ordered each dish one at a time, and never felt rushed or hurried – and the food arrived at the perfect intervals. Even without being able to see the gorgeous views – this place gives you a feeling of “being away from it all.” \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed La Costanera Restaurant:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to La Costanera should be considered an experience above mere dining out. We arrived at 6pm on a Saturday night after a challenging parking adventure and were seated right away. Reservations here seem to be well advised.\u003c/p>\n\u003cp>We were greeted by our server Alex who was a native Peruvian, and after a quick look at the extensive menu, decided to put ourselves in his hands for the evening. He graciously agreed to bring us a series of small plates that were authentically Peruvian. The result was a meal that was interesting, memorable and consisted of one delicious surprise after another. Among these were an excellent Ceviche made with ling cod and accompanied by corn, sweet potato and onions. Another was a Pollo Causa with a chicken salad atop two causas – beetroot and spicy spinach.\u003c/p>\n\u003cp>We tried the excellent Peruvian punch called Chicha Morada, which is made with a base of purple corn mixed with pineapple, clove and cinnamon. My companion tried a dry Spanish Cava that she declared wonderful. Later on she enjoyed her first Pisco Sour while I had an espresso with dessert. The espresso was the weak link in the beverages we tried, being simply average and a bit weak.\u003c/p>\n\u003cp>Desserts were Suspiro a la Limena, Tres Leche Pudding with Pisco Cream and Churros. The churros were accompanied by a chocolate sauce and were lighter than most churros I’ve had before. They also did not feature the typical sugar and cinnamon.\u003c/p>\n\u003cp>The service we received from Alex was simply superb. He carefully explained each dish he brought out and seemed to delight in showing off the specialties of the restaurant. The atmosphere was comfortable and contemporary and the noise level was tolerable. The star of the show is the ocean view which blacks out at night. The tables are spaced nicely so you don’t feel crammed in with other diners.\u003c/p>\n\u003cp>At $170 for two, this place was worth the price. For a memorable meal in a wonderful setting you can’t do much better than La Costanera.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed La Costanera Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Any time I’m on the beach for dinner is a slice of heaven. The restaurant sits on the coast overlooking the beach with an area for walking before or after dinner, and every seat in the restaurant had a good view of the ocean. This noise level was non-existent. I had space between the tables and the lighting was ideal for the time of day. The atmosphere was very relaxing and calm. The patio area was also nice as you could sit outside with heat laps and fire logs. \u003c/p>\n\u003cp>The service at La Costanera was EXCELLENT! The staff was very friendly and well versed on the menu options. The waiter introduced himself (Alex) before making any dinner recommendations. All my needs were met and the coffee was fresh and strong to my liking. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>La Costanera was a very nice dining experience. I would recommend a trip here and will be returning in the near future with friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=-MbZGxlYVYQ]\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">episode 912\u003c/a>:\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lucawines.com/pressnotes/view/116\">2011 Luca “Laborde Double Select” Syrah, Uco Valley, Mendoza, Argentina\u003c/a> ($24)\u003cbr>\nLuca is not only the name of her son, but also this line of classy wines by vintner Laura Catena. An Argentinian who lives in the United States, Laura hails from wine royalty as her father, Nicolás Catena of Catena Zapata, is one of the founders of modern Argentina wine. This intensely hued and deeply powerful wine is made with vines that are an average of 50 years old and planted at at 3,500 feet altitude in the Uco Valley. It’s a stunning wine for lovers of big reds (especially for the price!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall sleek texture. It’s class in a glass.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp912groupwine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp912groupwine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 912. Photo: Wendy Goodfriend\" class=\"size-full wp-image-11468\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\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/-MbZGxlYVYQ'\n title='//www.youtube.com/embed/-MbZGxlYVYQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">episode 912\u003c/a>:\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lucawines.com/pressnotes/view/116\">2011 Luca “Laborde Double Select” Syrah, Uco Valley, Mendoza, Argentina\u003c/a> ($24)\u003cbr>\nLuca is not only the name of her son, but also this line of classy wines by vintner Laura Catena. An Argentinian who lives in the United States, Laura hails from wine royalty as her father, Nicolás Catena of Catena Zapata, is one of the founders of modern Argentina wine. This intensely hued and deeply powerful wine is made with vines that are an average of 50 years old and planted at at 3,500 feet altitude in the Uco Valley. It’s a stunning wine for lovers of big reds (especially for the price!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall sleek texture. It’s class in a glass.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp912groupwine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp912groupwine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 912. Photo: Wendy Goodfriend\" class=\"size-full wp-image-11468\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp912groupwine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Hana, Cocotte, Sakoon: Check, Please! Bay Area reviews",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 11 (#911) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Hana Japanese Restaurant [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11403\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11380\">reviews\u003c/a>\u003c/p>\n\u003cp>2) \u003cstrong>Cocotte [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11413\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11387\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Sakoon Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11421\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11390\">reviews\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sexywines.pt\">2012 Fitapreta “Sexy” Rosé, Portugal\u003c/a> ($10)\u003cbr>\nThis full-bodied pink is made from native Portuguese varieties such as Touriga Nacional and Aragonez with a dash of Syrah. Watermelon and red berry flavors with a ping of peppery spice on the finish makes it a complex wine for the price. Serve it up with anything hot off the grill and doused in barbeque sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.klwines.com/detail.asp?sku=1125079\">2010 Palacios Remondo “La Montessa” Rioja, Spain\u003c/a> ($17)\u003cbr>\nThis is such a delicious wine. At this price, it qualifies as one of the best values on the wine market. Alvaro Palacios ranks among Spain’s hottest winemakers/vintners crafting beauties from areas like Priorat and Bierzo, but his family’s historic winery, Palacios Remondo, is a classic. This unique red blend (of mostly Garnacha and Tempranillo grapes) hails from the high-altitude southern reaches of Rioja where gravelly soils reign. Lush yet vibrant, it’s a wine that belongs on every table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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