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"content": "\u003cp>\u003cstrong>Hana Japanese Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11380\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">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/cp911iPod.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=C8erZwqF4y4\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/AqXWSt\">Map\u003c/a>\u003cbr>\n101 Golf Course Drive (at Commerce Boulevard)\u003cbr>\nRohnert Park, CA 94928\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> (707) 586-0270\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:ken.hanajapanese@gmail.com\">ken.hanajapanese@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hanajapanese.com\">hanajapanese.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Hana-Japanese-Restaurant/52619809264\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChefKenTominaga\">@ChefKenTominaga\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ken K. Tominaga\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ken K. Tominaga\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Emiko Tominaga\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sushi + Sashimi (Chef’s Omakase)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine and sake\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (Mon-Sat), Dinner (Mon-Sun)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 5:00pm-8:00pm only on weekdays, 5:00pm-8:30pm only on weekends. For lunch or party over 8 people, called for reservation on prix fixe menu in advance only.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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/hana-japanese-restaurant\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Before restaurant’s opening hour on the day of to guarantee a table\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, with reservations in advance preferred\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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (707) 586-0270\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:ken.hanajapanese@gmail.com\">ken.hanajapanese@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hanajapanese.com\">hanajapanese.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Hana-Japanese-Restaurant/52619809264\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChefKenTominaga\">@ChefKenTominaga\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ken K. Tominaga\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ken K. Tominaga\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Emiko Tominaga\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sushi + Sashimi (Chef’s Omakase)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine and sake\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (Mon-Sat), Dinner (Mon-Sun)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 5:00pm-8:00pm only on weekdays, 5:00pm-8:30pm only on weekends. For lunch or party over 8 people, called for reservation on prix fixe menu in advance only.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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/hana-japanese-restaurant\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Before restaurant’s opening hour on the day of to guarantee a table\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, with reservations in advance preferred\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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hana Japanese Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003c/p>\n\u003cp>Almost literally hidden in Sonoma County, that mecca of outstanding places to dine, is Hana Japanese Restaurant, tucked away in a nondescript little strip in Rohnert Park, close enough to feel the buzz of the nearby 101 freeway. While the outside of the restaurant may not be inspiring, the food, service and ambience on the inside make for a memorable and unique dining experience.\u003c/p>\n\u003cp>Hana epitomizes the definition of the word “fresh” in everything that they serve. A variety of daily specials are handwritten on three chalkboards located throughout the intimate confines of this hidden gem.\u003c/p>\n\u003cp>The wait staff is attentive, polite and welcoming. They are happy to suggest something that the chef may prepare that may not even be listed on the daily board or regular menu. The regular menu has something that meets every palate from those looking for traditional sushi or sashimi to diners who prefer something less exotic, but equally fresh and flavorful. For someone like myself, who grew up not enjoying fish or seafood of any kind, it is miraculous that I think nothing of ordering a variety of sashimi and sushi, and dishes that range from bluefin tuna to Tako Poke (a wonderfully spicy yet delicate serving of thinly sliced octopus).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ambience features the joyful conversations of contented diners, as the intimacy of the space tends to amplify the noise level, though not so loud that it is intrusive or uncomfortable. It is a place that families frequent with children of all ages, as well as savvy college students from nearby Sonoma State University, looking to enjoy fresh, tasty Japanese food at an affordable price.\u003c/p>\n\u003cp>The wine list is surprisingly sparse for the restaurant’s location in the gateway to the wine country, but the plethora of sakes and two excellent Japanese draft beers more than fit the bill for any libation to accompany your meal.\u003c/p>\n\u003cp>For those people who wonder what outstanding Japanese cuisine really tastes like, Hana is more than just a stop in the Wine Country. It is a destination for those who appreciate great food and a fun, festive dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003c/p>\n\u003cp>My overall experience at Hana Japanese Restaurant was just average. The best thing was the service as the owner walks around to make sure every customer is hungry and happy as does the very knowledgeable wine director. Our server was also very nice and accommodating. The ambiance of the restaurant was a bit odd – located in a strip mall, lights were too bright and inside decor a bit outdated. We waited past our reservation to be seated as the restaurant was packed and loud with what seemed to be locals. The staff at the front seemed kind of chaotic and there was really no room to wait, so we were kind of in the middle of everything.\u003c/p>\n\u003cp>The food was average tasting; I enjoyed the appetizers more than I did my main meal. I typically go straight for Nigiri to taste the freshness of the fish, but some of the Nigiri had a fishy smell and not really fresh taste. We also tried a Bento Box in which some of the items (chicken) did not seem fresh. Portion sizes were fine – not too large and not too small.\u003c/p>\n\u003cp>Overall I thought the restaurant was just average in terms of food and ambiance. Having been to Japan and to many great sushi/Japanese restaurants in the U.S. and other countries, Hana Japanese Restaurant did not hit the level that I was looking for in a great dining experience. But I’m always willing to give it another shot and try different items.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Monday, December 30, 2013\u003cbr>\n\u003c/p>\n\u003cp>The Miso Soup was exquisite and had a refined seaweed taste to it. The Wagyu Beef was cooked well, but I couldn’t taste the miso. The balsamic reduction didn’t go well with it. The Grilled Pork was extremely tender, briny, and smoky and came with a green pepper paste. The Ankimo tasted fresh and buttery. The Seaweed Salad did not taste fresh and was texturally off rather than crisp and clean. The Spider Roll was thick, stuffed with fried soft-shelled crab and daikon sprouts sticking out. The crab was crunchy and hot. Their house roll, Hana Maki, consisted of fresh tuna, yellowtail and salmon. The Nigiri Sushi were a highlight of the meal. We ordered Wild Hamachi, Uni, and Unagi. The hamachi was fresh and had a buttery finish. The unagi was grilled perfectly with a perfect sweet glaze coating. The uni was creamy and slightly briny. The entrees were Kuro Buta Tonkatsu and Black Cod Misozuke. The tonkatsu was fried perfectly and I would order it again. It came with shredded cabbage, a sweet and tangy dipping sauce, and Japanese potato salad. The black cod tasted strongly of sake and miso. It came with sautéed peppers, and Japanese potato salad. We then ordered one more nigiri sushi, Mirugai (geoduck). The jumbo clam was tender, yet it had firm bite to it. It tasted briny and had a chewy texture. Being too full for dessert, we ordered a glass of Eiko Fuji sake, which was clean and crisp and had floral hints of lychee to it. It was a great way to finish the night.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hana Japanese is quite far out in Sonoma County, just south of Santa Rosa. I am reluctant to say it is in the Bay Area proper. The restaurant ambiance is average. The restaurant was bustling, even on a Monday night, and the décor is decent with carpeted flooring and a general cramped feeling, despite the large size of the restaurant. The highlight of the décor would be the sushi bar area. The menu was arguably overly extensive, with dizzying lists of categories. I would recommend Hana Japanese if you lived close by or were visiting the area. I would recommend focusing on nigiri sushi or sashimi and sake, instead of appetizers and entrees.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hana Japanese Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003c/p>\n\u003cp>Almost literally hidden in Sonoma County, that mecca of outstanding places to dine, is Hana Japanese Restaurant, tucked away in a nondescript little strip in Rohnert Park, close enough to feel the buzz of the nearby 101 freeway. While the outside of the restaurant may not be inspiring, the food, service and ambience on the inside make for a memorable and unique dining experience.\u003c/p>\n\u003cp>Hana epitomizes the definition of the word “fresh” in everything that they serve. A variety of daily specials are handwritten on three chalkboards located throughout the intimate confines of this hidden gem.\u003c/p>\n\u003cp>The wait staff is attentive, polite and welcoming. They are happy to suggest something that the chef may prepare that may not even be listed on the daily board or regular menu. The regular menu has something that meets every palate from those looking for traditional sushi or sashimi to diners who prefer something less exotic, but equally fresh and flavorful. For someone like myself, who grew up not enjoying fish or seafood of any kind, it is miraculous that I think nothing of ordering a variety of sashimi and sushi, and dishes that range from bluefin tuna to Tako Poke (a wonderfully spicy yet delicate serving of thinly sliced octopus).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ambience features the joyful conversations of contented diners, as the intimacy of the space tends to amplify the noise level, though not so loud that it is intrusive or uncomfortable. It is a place that families frequent with children of all ages, as well as savvy college students from nearby Sonoma State University, looking to enjoy fresh, tasty Japanese food at an affordable price.\u003c/p>\n\u003cp>The wine list is surprisingly sparse for the restaurant’s location in the gateway to the wine country, but the plethora of sakes and two excellent Japanese draft beers more than fit the bill for any libation to accompany your meal.\u003c/p>\n\u003cp>For those people who wonder what outstanding Japanese cuisine really tastes like, Hana is more than just a stop in the Wine Country. It is a destination for those who appreciate great food and a fun, festive dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003c/p>\n\u003cp>My overall experience at Hana Japanese Restaurant was just average. The best thing was the service as the owner walks around to make sure every customer is hungry and happy as does the very knowledgeable wine director. Our server was also very nice and accommodating. The ambiance of the restaurant was a bit odd – located in a strip mall, lights were too bright and inside decor a bit outdated. We waited past our reservation to be seated as the restaurant was packed and loud with what seemed to be locals. The staff at the front seemed kind of chaotic and there was really no room to wait, so we were kind of in the middle of everything.\u003c/p>\n\u003cp>The food was average tasting; I enjoyed the appetizers more than I did my main meal. I typically go straight for Nigiri to taste the freshness of the fish, but some of the Nigiri had a fishy smell and not really fresh taste. We also tried a Bento Box in which some of the items (chicken) did not seem fresh. Portion sizes were fine – not too large and not too small.\u003c/p>\n\u003cp>Overall I thought the restaurant was just average in terms of food and ambiance. Having been to Japan and to many great sushi/Japanese restaurants in the U.S. and other countries, Hana Japanese Restaurant did not hit the level that I was looking for in a great dining experience. But I’m always willing to give it another shot and try different items.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Hana Japanese Restaurant:\u003c/strong> Monday, December 30, 2013\u003cbr>\n\u003c/p>\n\u003cp>The Miso Soup was exquisite and had a refined seaweed taste to it. The Wagyu Beef was cooked well, but I couldn’t taste the miso. The balsamic reduction didn’t go well with it. The Grilled Pork was extremely tender, briny, and smoky and came with a green pepper paste. The Ankimo tasted fresh and buttery. The Seaweed Salad did not taste fresh and was texturally off rather than crisp and clean. The Spider Roll was thick, stuffed with fried soft-shelled crab and daikon sprouts sticking out. The crab was crunchy and hot. Their house roll, Hana Maki, consisted of fresh tuna, yellowtail and salmon. The Nigiri Sushi were a highlight of the meal. We ordered Wild Hamachi, Uni, and Unagi. The hamachi was fresh and had a buttery finish. The unagi was grilled perfectly with a perfect sweet glaze coating. The uni was creamy and slightly briny. The entrees were Kuro Buta Tonkatsu and Black Cod Misozuke. The tonkatsu was fried perfectly and I would order it again. It came with shredded cabbage, a sweet and tangy dipping sauce, and Japanese potato salad. The black cod tasted strongly of sake and miso. It came with sautéed peppers, and Japanese potato salad. We then ordered one more nigiri sushi, Mirugai (geoduck). The jumbo clam was tender, yet it had firm bite to it. It tasted briny and had a chewy texture. Being too full for dessert, we ordered a glass of Eiko Fuji sake, which was clean and crisp and had floral hints of lychee to it. It was a great way to finish the night.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hana Japanese is quite far out in Sonoma County, just south of Santa Rosa. I am reluctant to say it is in the Bay Area proper. The restaurant ambiance is average. The restaurant was bustling, even on a Monday night, and the décor is decent with carpeted flooring and a general cramped feeling, despite the large size of the restaurant. The highlight of the décor would be the sushi bar area. The menu was arguably overly extensive, with dizzying lists of categories. I would recommend Hana Japanese if you lived close by or were visiting the area. I would recommend focusing on nigiri sushi or sashimi and sake, instead of appetizers and entrees.\u003c/p>\n\u003chr noshade size=\"1\">\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cocotte: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11387\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">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/cp911iPod.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>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/CLesOe\">Map\u003c/a>\u003cbr>\n1521 Hyde Street (Between Pacific Avenue and Jackson Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 292-4415\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@cocottesf.com\">info@cocottesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cocottesf.com\">cocottesf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CocotteSf?ref=hl\">Cocotte SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mikael Audry and Aurore Martinez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mikael Audry\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Rotisserie served with cocotte, Beef Wellington, Lobster Salad, Banana Creme Brulee\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 bottle\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, chicken rotisserie only with cocotte\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> $25-$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/cocotte-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, bar cable car view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, only for Bastille Day – French-style jazz\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cocotte: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11387\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">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/cp911iPod.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>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/CLesOe\">Map\u003c/a>\u003cbr>\n1521 Hyde Street (Between Pacific Avenue and Jackson Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 292-4415\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@cocottesf.com\">info@cocottesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cocottesf.com\">cocottesf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CocotteSf?ref=hl\">Cocotte SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mikael Audry and Aurore Martinez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mikael Audry\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Rotisserie served with cocotte, Beef Wellington, Lobster Salad, Banana Creme Brulee\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 bottle\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, chicken rotisserie only with cocotte\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> $25-$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/cocotte-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, bar cable car view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, only for Bastille Day – French-style jazz\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cocotte: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11413\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, December 17, 2013\u003cbr>\n\u003c/p>\n\u003cp>Cocotte is one of my favorite restaurants in San Francisco, starting with the ambiance. Cocotte means ‘small fireproof dish in which individual portions of food are cooked and served.’ The restaurant continues this theme as it serves many dishes and sides in little cocottes. The restaurant looks and feels like you’re in France dining in someone’s small cottage. It’s a smaller space with dim lighting, exposed brick, a little nook for 2 people, a bar to sip a glass of wine, and to top it off an exposed kitchen where you can see Chef and all the magic at work. The service is very friendly and knowledgeable about ingredients, flavors and the wine list – always offering suggestions. It’s a very welcoming atmosphere that makes you feel like you just need to relax and enjoy because you are taken care of.\u003c/p>\n\u003cp>Each dish tastes like a French mother is walking into a garden to pick fresh, organic ingredients and cook them up. They welcome you with amazing warm french bread and a homemade olive tapenade which you can enjoy with a glass of French wine. The portions are not very large but enough to share a variety of dishes. I highly recommend the Coq au Vin, which is truly authentic, and the Cauliflower Gratin, which is creamy-heaven in a spoon! Their menu items change often so be sure to try dishes like New York Strip Steak or Sea Bass when it’s on the menu. Their wine list contains a mix of French and other wines and is not overwhelming but the service staff is very accommodating in helping you pick the right one. Overall, a great choice for a romantic night out or dinner with friends that will not break the bank. The staff is really friendly and warm (as is the atmosphere) and the food makes you feel comforted. Just make sure to take a taxi as the parking situation on Hyde Street is not good.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cocotte is a wonderful oasis of culture and fine French cuisine—that is—if you are lucky enough to procure a parking spot anywhere in the same zip code. Cute and cozy (roughly twenty small tables and a bar with seating for six), the European influence is all around you. Cement walls with textured amber paint, stainless steel, and indirect lighting gives it an elegant yet rustic appeal. One tiny little nook complete with pull back curtains carved out a special area with room for one couple. Although very quiet and empty when we arrived at 6:00 in the evening on a week night, the cosmopolitan crowd filed in, to the point that this little hamlet was nearly full when we left at 7:30.\u003c/p>\n\u003cp>The food was amazing! After the struggle with the parking, we wondered if it would be worth the hassle. The three of us enjoyed sharing a sampling of starters, side dishes, main courses and one dessert that left us all in agreement that it was worth the time it took to find a parking spot.\u003c/p>\n\u003cp>From the light, perfectly done Lobster Salad to the well-spiced Shishito Peppers (recommended by our waiter), and then the sweet, warm Mussels Mariniere, the starters were a wonderful introduction to the restaurant. Main dishes ranged from the juicy, butcher cut New York to a nearly perfect Coq au Vin. In addition, one of us wanted the Scallops, but did not wish to venture into the unchartered territory of the accompanying “squid ink.” The waiter (and chef) worked with her to provide a delicious bed of savory vegetables to serve as a soft landing for the rich texture of the well-prepared scallops.\u003c/p>\n\u003cp>The side dishes of Brussels Sprouts and Potato and Goat Cheese Gratin were as good as it gets. Even though stuffed, the three of us did manage to enjoy and share a fantastic Banana Crème Brulee to complete the evening.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003c/p>\n\u003cp>Before the food hit the table, I was thinking this was a rustic French restaurant with thick, rich, heavy sauces and small portions of protein. The food is more like French cuisine with a California style rather than rustic French.\u003c/p>\n\u003cp>The Lobster Salad and Lapin Mourtarde (rabbit with mustard) were delicious. I especially enjoyed the Lobster salad, which tasted bright and creamy with ricotta cheese on top. The bits of lobster were briny and went well with the sweet corn as well as the peppery arugula. The Lapin was also good; shredded pieces of rabbit in a light mustard sauce with pan fried gnocchi. The entrees came out on many small dishes. The Rotisserie Chicken was accompanied by 2 sauces and a dish of potato gratin. The sauces were a brown butter mushroom and gremolata. The mushroom sauce went well with the chicken, and the gremolata tasted strong and herbaceous. The chicken itself was nicely seasoned and cooked perfectly. We moved on to the Lamb Shank, which was a special not on their regular menu. The shank was sitting in a pool of a red wine reduction sauce and the portion seemed generous. At the end of the platter was a pan crusted polenta cake, which was light and buttery. The glass of Bordeaux went really well with the lamb. The shank was braised nicely, but didn’t seem seasoned enough. The flavors went well together, but the meat seemed to lack salt. For dessert we shared the Banana Crème Brulee. The custard was lightly vanilla flavored with slices of banana on top. The layer of caramelized sugar was perfect.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu is small. The dining room is small as are the tables, which barely held all the plates for our entrees. Consequently I would not recommend going with a large party. I would recommend Cocotte and return if I were in the area, but at this moment I feel the urge to explore different French cuisine, and I owe that to Cocotte.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cocotte: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11413\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Sonia Hunt\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, December 17, 2013\u003cbr>\n\u003c/p>\n\u003cp>Cocotte is one of my favorite restaurants in San Francisco, starting with the ambiance. Cocotte means ‘small fireproof dish in which individual portions of food are cooked and served.’ The restaurant continues this theme as it serves many dishes and sides in little cocottes. The restaurant looks and feels like you’re in France dining in someone’s small cottage. It’s a smaller space with dim lighting, exposed brick, a little nook for 2 people, a bar to sip a glass of wine, and to top it off an exposed kitchen where you can see Chef and all the magic at work. The service is very friendly and knowledgeable about ingredients, flavors and the wine list – always offering suggestions. It’s a very welcoming atmosphere that makes you feel like you just need to relax and enjoy because you are taken care of.\u003c/p>\n\u003cp>Each dish tastes like a French mother is walking into a garden to pick fresh, organic ingredients and cook them up. They welcome you with amazing warm french bread and a homemade olive tapenade which you can enjoy with a glass of French wine. The portions are not very large but enough to share a variety of dishes. I highly recommend the Coq au Vin, which is truly authentic, and the Cauliflower Gratin, which is creamy-heaven in a spoon! Their menu items change often so be sure to try dishes like New York Strip Steak or Sea Bass when it’s on the menu. Their wine list contains a mix of French and other wines and is not overwhelming but the service staff is very accommodating in helping you pick the right one. Overall, a great choice for a romantic night out or dinner with friends that will not break the bank. The staff is really friendly and warm (as is the atmosphere) and the food makes you feel comforted. Just make sure to take a taxi as the parking situation on Hyde Street is not good.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Bob Bales\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cocotte is a wonderful oasis of culture and fine French cuisine—that is—if you are lucky enough to procure a parking spot anywhere in the same zip code. Cute and cozy (roughly twenty small tables and a bar with seating for six), the European influence is all around you. Cement walls with textured amber paint, stainless steel, and indirect lighting gives it an elegant yet rustic appeal. One tiny little nook complete with pull back curtains carved out a special area with room for one couple. Although very quiet and empty when we arrived at 6:00 in the evening on a week night, the cosmopolitan crowd filed in, to the point that this little hamlet was nearly full when we left at 7:30.\u003c/p>\n\u003cp>The food was amazing! After the struggle with the parking, we wondered if it would be worth the hassle. The three of us enjoyed sharing a sampling of starters, side dishes, main courses and one dessert that left us all in agreement that it was worth the time it took to find a parking spot.\u003c/p>\n\u003cp>From the light, perfectly done Lobster Salad to the well-spiced Shishito Peppers (recommended by our waiter), and then the sweet, warm Mussels Mariniere, the starters were a wonderful introduction to the restaurant. Main dishes ranged from the juicy, butcher cut New York to a nearly perfect Coq au Vin. In addition, one of us wanted the Scallops, but did not wish to venture into the unchartered territory of the accompanying “squid ink.” The waiter (and chef) worked with her to provide a delicious bed of savory vegetables to serve as a soft landing for the rich texture of the well-prepared scallops.\u003c/p>\n\u003cp>The side dishes of Brussels Sprouts and Potato and Goat Cheese Gratin were as good as it gets. Even though stuffed, the three of us did manage to enjoy and share a fantastic Banana Crème Brulee to complete the evening.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Swapan Munshi\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Cocotte:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003c/p>\n\u003cp>Before the food hit the table, I was thinking this was a rustic French restaurant with thick, rich, heavy sauces and small portions of protein. The food is more like French cuisine with a California style rather than rustic French.\u003c/p>\n\u003cp>The Lobster Salad and Lapin Mourtarde (rabbit with mustard) were delicious. I especially enjoyed the Lobster salad, which tasted bright and creamy with ricotta cheese on top. The bits of lobster were briny and went well with the sweet corn as well as the peppery arugula. The Lapin was also good; shredded pieces of rabbit in a light mustard sauce with pan fried gnocchi. The entrees came out on many small dishes. The Rotisserie Chicken was accompanied by 2 sauces and a dish of potato gratin. The sauces were a brown butter mushroom and gremolata. The mushroom sauce went well with the chicken, and the gremolata tasted strong and herbaceous. The chicken itself was nicely seasoned and cooked perfectly. We moved on to the Lamb Shank, which was a special not on their regular menu. The shank was sitting in a pool of a red wine reduction sauce and the portion seemed generous. At the end of the platter was a pan crusted polenta cake, which was light and buttery. The glass of Bordeaux went really well with the lamb. The shank was braised nicely, but didn’t seem seasoned enough. The flavors went well together, but the meat seemed to lack salt. For dessert we shared the Banana Crème Brulee. The custard was lightly vanilla flavored with slices of banana on top. The layer of caramelized sugar was perfect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Sakoon Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11390\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">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/cp911iPod.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=KhR_ye0xi_4]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/TWuAO0\">Map\u003c/a>\u003cbr>\n357 Castro Street (at California Street)\u003cbr>\nMountain View, CA 94041\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot (2 hrs parking between 8am-5pm)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 965-2000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sakoonrestaurant@gmail.com\">sakoonrestaurant@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sakoonrestaurant.com\">sakoonrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SakoonRestaurant\">Sakoon\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Balkar S. Tamber\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alexander Xalxo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Goan Shrimp Curry, Butter Chicken, Sham Savera Kofta\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Brunch (holidays like Mother’s Day – call to check)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available everyday for dinner hours\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, delivery charges apply\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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, 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/sakoon\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, preferred\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Week ahead is fine\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly at lunch. Only suitable for older kids at dinner.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual (lunch) Formal (dinner)\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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sakoon Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11390\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">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/cp911iPod.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>\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/KhR_ye0xi_4'\n title='//www.youtube.com/embed/KhR_ye0xi_4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/TWuAO0\">Map\u003c/a>\u003cbr>\n357 Castro Street (at California Street)\u003cbr>\nMountain View, CA 94041\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot (2 hrs parking between 8am-5pm)\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> (650) 965-2000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sakoonrestaurant@gmail.com\">sakoonrestaurant@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sakoonrestaurant.com\">sakoonrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SakoonRestaurant\">Sakoon\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Balkar S. Tamber\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alexander Xalxo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Goan Shrimp Curry, Butter Chicken, Sham Savera Kofta\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-2:30pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Brunch (holidays like Mother’s Day – call to check)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available everyday for dinner hours\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, delivery charges apply\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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, 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/sakoon\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, preferred\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Week ahead is fine\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly at lunch. Only suitable for older kids at dinner.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual (lunch) Formal (dinner)\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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sakoon Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11421\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" title=\"Swapan Munshi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When people generally think of Indian food, poor service and a lack of upscale ambience often comes to mind. I have seen a few Indian restaurants mentioned on Check, Please! Bay Area and think Sakoon, at the very least, deserves mention. Even when I overhear discussion of upscale Indian restaurants in the Bay Area, certain names come to mind, but not often Sakoon, which flies under the radar. \u003c/p>\n\u003cp>Sakoon’s owner, Balkar, is an exceptional experience to the U.S. market. Exotic décor set with fiber optic lights set it apart from any other Indian restaurant in the area. Images of Buddha in hand-carved wooden panels, the shimmer of a waterfall cascading into a pool of lotus petals, and a variety of color and patterns create a lounge-like atmosphere. There are various rooms to accommodate parties of varying sizes. If catering an event, the chefs can create a customized menu specific to your needs. \u003c/p>\n\u003cp>At Sakoon, the chefs come from 5 star restaurants in India and are pushing the boundaries of Indian food with traditional and contemporary flavors representing multiple regions of the Indian subcontinent. The food is inspired by local ingredients, something that is de rigueur for many Western restaurants but a rarity for Indian cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Owner Balkar has been in the food industry since 1997 and currently owns 3 restaurants in the field, with Sakoon being the pinnacle of his work. He aims to create a restaurant in the city as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" title=\"Sonia Hunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sakoon was a pleasant surprise; their take on borrowing from the past yet reinventing anew with vibrancy and modern flair was true to word. The ambiance was more modern than you see in typical Indian restaurants: lots of colors and designs, lighting that changed from dim to bright and cushy seats and booths. I wasn’t sure what they were going for with their decor and it seemed a little disjointed all together, but it was a clean environment which was most important to me. The restaurant was full of customers but the acoustics were good – my friend and I could hear each other talk just fine over the table. The staff was very nice all around and aiming to please all around, but the service in general was very slow – from our ordering process to the time in-between the dishes which was too long for my taste. But we were happy to have a glass of wine while waiting as they carry a nice list of organically farmed wines. \u003c/p>\n\u003cp>The portions were large enough for two people to share and have leftovers. I thought the food was very good, excellent use of the spices, not one spice overpowering the other. The Sheekh Kabob and Tandoori Chicken were made in a clay oven and were juicy and came with chutneys and onions on the side. The Lamb Curry tasted like a very traditional North Indian curry and was spicy but not overpowering for me on the heat (although I can eat very spicy food). The Vegetarian Biryani was a great mix of curried vegetables, rice and spices which were presented in a deep bowl covered with a naan and baked in the oven. The presentation was awesome and it kept the rice warm. I love okra and really liked the tangy flavors of their Bhindi. All in all it was a little far from the city to go for dinner, but well worth it as the flavors were very traditional and their menu had many modern options on traditional dishes. I would definitely return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" title=\"Bob Bales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The downtown area of Mountain View is a busy, happening spot, with restaurants seemingly one after the other for blocks, catering to all palates and a variety of cultures. When I first walked up to Sakoon, the front window seemed rather unassuming, but when you walk in you immediately realize what a vibrant, classy and upscale Indian restaurant you have entered. Fiber optic lights that changed subtly from one color to another welcome you as you walk by the well-lit bar area.\u003cbr>\nThe booths and tables downstairs are comfortable and inviting. It is definitely a place versatile enough for a romantic dinner or a celebratory dinner with a group of friends or colleagues. \u003c/p>\n\u003cp>The wait staff was friendly, almost mellow. They seemed to go with the flow of our energy level regarding the fact that we were in no hurry to order and really wanted to have a cocktail and study the menu. I ordered a drink called Mistress of Spice, as much for the name as for the variety of ingredients. Initially, it was fruit forward, almost tropical in flavor, with the perfect amount of spicy heat at the finish of every sip. It was unusual, surprising and the perfect introduction to what would follow as an evening of culinary surprises and nearly perfect food.\u003cbr>\nOur waiter, at our request, gave us a variety of recommendations for both appetizers and main courses. As there were three of us dining, we ordered four appetizers and followed those with four main courses and two side dishes. Enough food for at least six people, but one of us (me) ate enough for four!\u003c/p>\n\u003cp>The appetizers were all great, especially the Avocado Jhalmuri (a small cake of great flavor and gentle spice, bound together by puffed rice) which was rated a ten by all three of us. The main courses of Butter Chicken, Jhinga Angara (skewered shrimp), Shrimp Curry and Bhunna Gosht (lamb) were all perfectly spiced. The desserts were good, especially the Triple Chocolate Crème Brulee, which you have to taste to experience. Words can’t do it justice.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, a fantastic dining experience! If you live anywhere in the vicinity of Mountain View, you have to make a point of visiting Sakoon. If you live further away, you may want to consider moving!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sakoon Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11421\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11365\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/swapan-munshi125x125.jpg\" alt=\"Swapan Munshi\" title=\"Swapan Munshi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Swapan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Forensic Mental Health Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Orinda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sakoon Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When people generally think of Indian food, poor service and a lack of upscale ambience often comes to mind. I have seen a few Indian restaurants mentioned on Check, Please! Bay Area and think Sakoon, at the very least, deserves mention. Even when I overhear discussion of upscale Indian restaurants in the Bay Area, certain names come to mind, but not often Sakoon, which flies under the radar. \u003c/p>\n\u003cp>Sakoon’s owner, Balkar, is an exceptional experience to the U.S. market. Exotic décor set with fiber optic lights set it apart from any other Indian restaurant in the area. Images of Buddha in hand-carved wooden panels, the shimmer of a waterfall cascading into a pool of lotus petals, and a variety of color and patterns create a lounge-like atmosphere. There are various rooms to accommodate parties of varying sizes. If catering an event, the chefs can create a customized menu specific to your needs. \u003c/p>\n\u003cp>At Sakoon, the chefs come from 5 star restaurants in India and are pushing the boundaries of Indian food with traditional and contemporary flavors representing multiple regions of the Indian subcontinent. The food is inspired by local ingredients, something that is de rigueur for many Western restaurants but a rarity for Indian cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owner Balkar has been in the food industry since 1997 and currently owns 3 restaurants in the field, with Sakoon being the pinnacle of his work. He aims to create a restaurant in the city as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/sonia-hunt125x125.jpg\" alt=\"Sonia Hunt\" title=\"Sonia Hunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sonia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Digital Media Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cocotte\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sakoon was a pleasant surprise; their take on borrowing from the past yet reinventing anew with vibrancy and modern flair was true to word. The ambiance was more modern than you see in typical Indian restaurants: lots of colors and designs, lighting that changed from dim to bright and cushy seats and booths. I wasn’t sure what they were going for with their decor and it seemed a little disjointed all together, but it was a clean environment which was most important to me. The restaurant was full of customers but the acoustics were good – my friend and I could hear each other talk just fine over the table. The staff was very nice all around and aiming to please all around, but the service in general was very slow – from our ordering process to the time in-between the dishes which was too long for my taste. But we were happy to have a glass of wine while waiting as they carry a nice list of organically farmed wines. \u003c/p>\n\u003cp>The portions were large enough for two people to share and have leftovers. I thought the food was very good, excellent use of the spices, not one spice overpowering the other. The Sheekh Kabob and Tandoori Chicken were made in a clay oven and were juicy and came with chutneys and onions on the side. The Lamb Curry tasted like a very traditional North Indian curry and was spicy but not overpowering for me on the heat (although I can eat very spicy food). The Vegetarian Biryani was a great mix of curried vegetables, rice and spices which were presented in a deep bowl covered with a naan and baked in the oven. The presentation was awesome and it kept the rice warm. I love okra and really liked the tangy flavors of their Bhindi. All in all it was a little far from the city to go for dinner, but well worth it as the flavors were very traditional and their menu had many modern options on traditional dishes. I would definitely return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/bob-bales125x125.jpg\" alt=\"Bob Bales\" title=\"Bob Bales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> School Superintendent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hana Japanese Restaurant\u003cbr>\n\u003cstrong>Reviewed Sakoon Restaurant:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The downtown area of Mountain View is a busy, happening spot, with restaurants seemingly one after the other for blocks, catering to all palates and a variety of cultures. When I first walked up to Sakoon, the front window seemed rather unassuming, but when you walk in you immediately realize what a vibrant, classy and upscale Indian restaurant you have entered. Fiber optic lights that changed subtly from one color to another welcome you as you walk by the well-lit bar area.\u003cbr>\nThe booths and tables downstairs are comfortable and inviting. It is definitely a place versatile enough for a romantic dinner or a celebratory dinner with a group of friends or colleagues. \u003c/p>\n\u003cp>The wait staff was friendly, almost mellow. They seemed to go with the flow of our energy level regarding the fact that we were in no hurry to order and really wanted to have a cocktail and study the menu. I ordered a drink called Mistress of Spice, as much for the name as for the variety of ingredients. Initially, it was fruit forward, almost tropical in flavor, with the perfect amount of spicy heat at the finish of every sip. It was unusual, surprising and the perfect introduction to what would follow as an evening of culinary surprises and nearly perfect food.\u003cbr>\nOur waiter, at our request, gave us a variety of recommendations for both appetizers and main courses. As there were three of us dining, we ordered four appetizers and followed those with four main courses and two side dishes. Enough food for at least six people, but one of us (me) ate enough for four!\u003c/p>\n\u003cp>The appetizers were all great, especially the Avocado Jhalmuri (a small cake of great flavor and gentle spice, bound together by puffed rice) which was rated a ten by all three of us. The main courses of Butter Chicken, Jhinga Angara (skewered shrimp), Shrimp Curry and Bhunna Gosht (lamb) were all perfectly spiced. The desserts were good, especially the Triple Chocolate Crème Brulee, which you have to taste to experience. Words can’t do it justice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, a fantastic dining experience! If you live anywhere in the vicinity of Mountain View, you have to make a point of visiting Sakoon. If you live further away, you may want to consider moving!\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=Xr0-zuGHwDU]\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=11365\">episode 911\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.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>[ad fullwidth]\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>\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/cp911-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp911-wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 911. Photo: Wendy Goodfriend\" class=\"size-full wp-image-11364\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000-960x642.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/Xr0-zuGHwDU'\n title='//www.youtube.com/embed/Xr0-zuGHwDU'\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=11365\">episode 911\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.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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>\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/cp911-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp911-wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 911. Photo: Wendy Goodfriend\" class=\"size-full wp-image-11364\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp911-wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 10 (#910) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Lanna Thai\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11277\">reviews\u003c/a>\u003c/p>\n\u003cp>2) \u003cstrong>20 Spot\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11318\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11284\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Chalet Ticino [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11327\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11288\">reviews\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=51bUi0JJMZo\u003c/p>\n\u003cp>[ad fullwidth]\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/cp910iPod.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>\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.sparkmancellars.com\">2012 Sparkman “Lumière” Chardonnay, Columbia Valley, Washington\u003c/a> ($30)\u003cbr>\nThis is Chardonnay for lovers of the good stuff combining a touch of creamy complexity with a kick of sassy acidity. (Think of biting into delicious piece of lemon meringue pie and you’ll know what I mean.) Fleshy yet fresh, it’s a white that makes you want to drink the whole bottle by yourself. As the family-owned, unique boutique winery recommends, “This is best with pieces of Dungeness crab on your face and lemon butter dripping off your chin.” Sounds like the perfect pairing, \u003cem>n’est pas\u003c/em>?\u003c/p>\n\u003cp>\u003ca href=\"http://www.globalvineyard.com/maquis/\">2011 Maquis Cabernet Sauvignon, Colchagua Valley, Chile\u003c/a> ($19)\u003cbr>\nCabernet Sauvignon with an elegant side describes this Chilean version. The Hurtado family has owned the property for more than a century but only began making wine from the vineyards in the past few decades. It’s paid off with the range of well-priced, classic bottlings from Cabernet to Carmenere. Give them all a try including their delicious Malbec rosé.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Light Horse Pinot Noir, California\u003c/a> ($15)\u003cbr>\nIt’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish.\u003c/p>\n\u003cp>\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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/cp910iPod.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>\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.sparkmancellars.com\">2012 Sparkman “Lumière” Chardonnay, Columbia Valley, Washington\u003c/a> ($30)\u003cbr>\nThis is Chardonnay for lovers of the good stuff combining a touch of creamy complexity with a kick of sassy acidity. (Think of biting into delicious piece of lemon meringue pie and you’ll know what I mean.) Fleshy yet fresh, it’s a white that makes you want to drink the whole bottle by yourself. As the family-owned, unique boutique winery recommends, “This is best with pieces of Dungeness crab on your face and lemon butter dripping off your chin.” Sounds like the perfect pairing, \u003cem>n’est pas\u003c/em>?\u003c/p>\n\u003cp>\u003ca href=\"http://www.globalvineyard.com/maquis/\">2011 Maquis Cabernet Sauvignon, Colchagua Valley, Chile\u003c/a> ($19)\u003cbr>\nCabernet Sauvignon with an elegant side describes this Chilean version. The Hurtado family has owned the property for more than a century but only began making wine from the vineyards in the past few decades. It’s paid off with the range of well-priced, classic bottlings from Cabernet to Carmenere. Give them all a try including their delicious Malbec rosé.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Light Horse Pinot Noir, California\u003c/a> ($15)\u003cbr>\nIt’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish.\u003c/p>\n\u003cp>\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\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lanna Thai: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11277\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">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/cp910iPod.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=JFZOxrG1UjM]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/267LJt\">Map\u003c/a>\u003cbr>\n2270 Las Positas Road (at North Livermore Avenue)\u003cbr>\nLivermore, CA 94551\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (925) 443-1101\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lannathailivermore@gmail.com\">lannathailivermore@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://lannathailivermore.com/\">lannathailivermore.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/LannaThaiRestaurant\">Lanna Thai Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Prakin Chaipan-Gamble, Kimberly Gamble\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Prakin Chaipan-Gamble\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Roti, Young Peppercorn, Southern Curry, Kua Kling\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10 bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Restaurant open all day; dinner menu changes at 3:00pm)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:00pm\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> No\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> $15-$25\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> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, reservations recommended for parties of 6 or more\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\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>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (925) 443-1101\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lannathailivermore@gmail.com\">lannathailivermore@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://lannathailivermore.com/\">lannathailivermore.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/LannaThaiRestaurant\">Lanna Thai Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Prakin Chaipan-Gamble, Kimberly Gamble\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Prakin Chaipan-Gamble\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Roti, Young Peppercorn, Southern Curry, Kua Kling\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10 bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Restaurant open all day; dinner menu changes at 3:00pm)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:00pm\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> No\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> $15-$25\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> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, reservations recommended for parties of 6 or more\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\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>\u003cstrong>Lanna Thai: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Lanna Thai experience leaped off to a fantastic start with the recently unveiled Chicken Dumpling Shooters. This Lanna Thai original features four fun-sized crispy chicken dumplings in sake glasses accompanied by a small carafe of yellow coconut curry sauce. My heart was singing after drenching the dumplings in the freshly made curry sauce and shooting them back to enjoy the spicy and savory goodness that opened my taste buds for bliss of the evening. Next was another Lanna Thai original created by Chef Prakin called Thai Poutine. This twist on the French Canadian mainstay features tender french fries smothered in a cheesy freshly-ground curry sauce, sparking lemongrass essence, snippets of Kaffir leaves to complement the lemongrass, and an egg sunny side up to top off the wondrous creation. Similar to the actors in the cast of “Cheers,” while each ingredient was a star on its own, the culminating effect of all the flavors was divine. \u003c/p>\n\u003cp>Next up was a culinary etude called quite simply the Thai Wrap. Simplistic and yet evocative like Mondrian’s Composition works, the Thai wrap featured a spicy and savory rice, al dente Thai-style veggies with a lightly sweetened glaze, and grilled chicken shavings all wrapped up into a tortilla. The point and counterpoint features of the Thai wrap created the perfect launching pad for our final course.\u003c/p>\n\u003cp>Imbued with a kaffir-infused sauce and accented with delicious scallions, chili peppers, and green and red bell peppers, the 3 Pepper Chicken was an overture of many of the flavors showcased throughout the evening with the bright essence of the kaffir, the savoriness of the lightly crisped chicken strips, the spiciness of the peppers displayed on a canvas of fluffy white rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The quality and portion sizes were very generous especially for the price of only around $20 per person excluding wine and beer. Lanna Thai features a wide complement of wine options as well as an impressive selection of draft and bottled beers. In addition to the wonderful gastronomic experience, the team at Lanna Thai ensured that our every need was met.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Thai food is one of my favorite dinner choices, and I was excited to dine at Lanna Thai. While the food was enjoyable, and the prices were more than reasonable, the atmosphere and service could be improved to create a better dinner experience. \u003c/p>\n\u003cp>The menu is typical of many Thai restaurants in the area, with appetizers such as Chicken Satay, Spring Rolls, and Papaya Salad. They offer a variety of curries, noodle dishes, and wok sautéed vegetables and meats. I wanted to order everything, but limited myself to an appetizer, entrée, and side soup. They offer wine by the glass, carafe, and bottle, so I ordered a glass of a 2010 Pinot Gris by Acrobat. The wine was nothing to write home about, but it was just fine for some Thai food. \u003c/p>\n\u003cp>I ordered the Lettuce Wraps with Tofu to start. While the romaine was a little too small for making actual wraps, I really enjoyed this dish. The fried tofu was perfectly seasoned, served in a slightly sweet and tangy sauce with carrots and green onions. The bright acidity of the lemon and ginger in the dish worked perfect for an appetizer. The portion is easily sharable between 2-4 people.\u003c/p>\n\u003cp>For my entrée I ordered the Pad See Ew with Chicken, and a cup of the Tom Kha Soup. The Pad See Ew was good, although not the best I have had in the Bay Area. The healthy serving of wide rice noodles was served with a savory brown sauce, scrambled egg, broccoli, and chicken. I would have enjoyed the addition of more vegetables to this dish. The soup was amazing! The coconut milk soup was served with tofu, carrot, white and green onion, and garnished with sweet chili oil that I loved! \u003c/p>\n\u003cp>If I lived in the area, I would probably return—especially because the staff was so nice—but I won’t be making the drive out all the way from San Francisco. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Lanna Thai is family friendly Thai restaurant that offers a broad menu of expertly prepared Thai dishes. Parking is very convenient. It’s a casual restaurant that was very clean and was the kind of place where you could go for lunch, dinner or even for takeout. They deliver too. \u003c/p>\n\u003cp>We were seated immediately. I ordered a Thai Iced Tea, while my boyfriend ordered a Singha. The menu has a lot of affordable options. We went nuts ordering.\u003c/p>\n\u003cp>First were appetizers: the flavor of the Tom Kha Soup ($7.95) was as good as it gets. The soup itself could have been a bit hotter but it tasted wonderful. The Crab Rangoons ($5.95) were clearly homemade – so many restaurants serve frozen ones. They weren’t greasy or fishy, though they actually didn’t taste like there was much crab inside. They were the perfect blend of creamy, sweet and salty. We also ordered Roti ($5.95) which was tender and neither too doughy, too moist nor too thick. \u003c/p>\n\u003cp>Midway through the appetizers our entrees arrived. We had ordered everything of “medium,” heat. I’m so used to Thai restaurants having things be fiery hot, but the medium here was truly medium (maybe less) and I wish I would have ordered hot, since I like heat. On our server Rose’s recommendations, we ordered the Pumpkin Curry with Tofu ($11.95). I think this one would have been most delicious if it were all Kabocha. I love kabocha though, the texture of it was firm enough you could chew it. The Sweet Chili Beef ($9.95) was sweet, mildly spicy and came with onions, and the Massamun Beef Curry ($9.95) was on par with the Thai restaurants I patronize in my area. Both beef dishes used good quality meat which was neither sinewy nor fatty. That shouldn’t be overlooked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After barely putting a dent in all of the food we ordered, I was grateful to our server for packing it all up in to-go boxes. It made tasty lunches and dinners for the next few days. We did decide to try dessert and went for the Sweet Sticky Rice with Mango ($5.95). It was a nice and light sweet-finish to our meal, but by that point I was ready for a nap.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanna Thai: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Lanna Thai experience leaped off to a fantastic start with the recently unveiled Chicken Dumpling Shooters. This Lanna Thai original features four fun-sized crispy chicken dumplings in sake glasses accompanied by a small carafe of yellow coconut curry sauce. My heart was singing after drenching the dumplings in the freshly made curry sauce and shooting them back to enjoy the spicy and savory goodness that opened my taste buds for bliss of the evening. Next was another Lanna Thai original created by Chef Prakin called Thai Poutine. This twist on the French Canadian mainstay features tender french fries smothered in a cheesy freshly-ground curry sauce, sparking lemongrass essence, snippets of Kaffir leaves to complement the lemongrass, and an egg sunny side up to top off the wondrous creation. Similar to the actors in the cast of “Cheers,” while each ingredient was a star on its own, the culminating effect of all the flavors was divine. \u003c/p>\n\u003cp>Next up was a culinary etude called quite simply the Thai Wrap. Simplistic and yet evocative like Mondrian’s Composition works, the Thai wrap featured a spicy and savory rice, al dente Thai-style veggies with a lightly sweetened glaze, and grilled chicken shavings all wrapped up into a tortilla. The point and counterpoint features of the Thai wrap created the perfect launching pad for our final course.\u003c/p>\n\u003cp>Imbued with a kaffir-infused sauce and accented with delicious scallions, chili peppers, and green and red bell peppers, the 3 Pepper Chicken was an overture of many of the flavors showcased throughout the evening with the bright essence of the kaffir, the savoriness of the lightly crisped chicken strips, the spiciness of the peppers displayed on a canvas of fluffy white rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The quality and portion sizes were very generous especially for the price of only around $20 per person excluding wine and beer. Lanna Thai features a wide complement of wine options as well as an impressive selection of draft and bottled beers. In addition to the wonderful gastronomic experience, the team at Lanna Thai ensured that our every need was met.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Thai food is one of my favorite dinner choices, and I was excited to dine at Lanna Thai. While the food was enjoyable, and the prices were more than reasonable, the atmosphere and service could be improved to create a better dinner experience. \u003c/p>\n\u003cp>The menu is typical of many Thai restaurants in the area, with appetizers such as Chicken Satay, Spring Rolls, and Papaya Salad. They offer a variety of curries, noodle dishes, and wok sautéed vegetables and meats. I wanted to order everything, but limited myself to an appetizer, entrée, and side soup. They offer wine by the glass, carafe, and bottle, so I ordered a glass of a 2010 Pinot Gris by Acrobat. The wine was nothing to write home about, but it was just fine for some Thai food. \u003c/p>\n\u003cp>I ordered the Lettuce Wraps with Tofu to start. While the romaine was a little too small for making actual wraps, I really enjoyed this dish. The fried tofu was perfectly seasoned, served in a slightly sweet and tangy sauce with carrots and green onions. The bright acidity of the lemon and ginger in the dish worked perfect for an appetizer. The portion is easily sharable between 2-4 people.\u003c/p>\n\u003cp>For my entrée I ordered the Pad See Ew with Chicken, and a cup of the Tom Kha Soup. The Pad See Ew was good, although not the best I have had in the Bay Area. The healthy serving of wide rice noodles was served with a savory brown sauce, scrambled egg, broccoli, and chicken. I would have enjoyed the addition of more vegetables to this dish. The soup was amazing! The coconut milk soup was served with tofu, carrot, white and green onion, and garnished with sweet chili oil that I loved! \u003c/p>\n\u003cp>If I lived in the area, I would probably return—especially because the staff was so nice—but I won’t be making the drive out all the way from San Francisco. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Lanna Thai is family friendly Thai restaurant that offers a broad menu of expertly prepared Thai dishes. Parking is very convenient. It’s a casual restaurant that was very clean and was the kind of place where you could go for lunch, dinner or even for takeout. They deliver too. \u003c/p>\n\u003cp>We were seated immediately. I ordered a Thai Iced Tea, while my boyfriend ordered a Singha. The menu has a lot of affordable options. We went nuts ordering.\u003c/p>\n\u003cp>First were appetizers: the flavor of the Tom Kha Soup ($7.95) was as good as it gets. The soup itself could have been a bit hotter but it tasted wonderful. The Crab Rangoons ($5.95) were clearly homemade – so many restaurants serve frozen ones. They weren’t greasy or fishy, though they actually didn’t taste like there was much crab inside. They were the perfect blend of creamy, sweet and salty. We also ordered Roti ($5.95) which was tender and neither too doughy, too moist nor too thick. \u003c/p>\n\u003cp>Midway through the appetizers our entrees arrived. We had ordered everything of “medium,” heat. I’m so used to Thai restaurants having things be fiery hot, but the medium here was truly medium (maybe less) and I wish I would have ordered hot, since I like heat. On our server Rose’s recommendations, we ordered the Pumpkin Curry with Tofu ($11.95). I think this one would have been most delicious if it were all Kabocha. I love kabocha though, the texture of it was firm enough you could chew it. The Sweet Chili Beef ($9.95) was sweet, mildly spicy and came with onions, and the Massamun Beef Curry ($9.95) was on par with the Thai restaurants I patronize in my area. Both beef dishes used good quality meat which was neither sinewy nor fatty. That shouldn’t be overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After barely putting a dent in all of the food we ordered, I was grateful to our server for packing it all up in to-go boxes. It made tasty lunches and dinners for the next few days. We did decide to try dessert and went for the Sweet Sticky Rice with Mango ($5.95). It was a nice and light sweet-finish to our meal, but by that point I was ready for a nap.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>20 Spot: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11284\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">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/cp910iPod.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=IB1xCON8KRU]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/6VdrTP\">Map\u003c/a>\u003cbr>\n3565 20th Street (Lexington Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot (on 21st Street)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 624-3140\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@20spot.com\">info@20spot.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://20spot.com/\">20spot.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/20spot\">@20spot\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bodhi Freedom and Peter Goggin\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Caleb Jones\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Caleb Jones\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California small plates with French influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Deviled Eggs, Potted meats, Oysters\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm (bar open until 1am)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (bar open until 1am)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Late Night (food until 11pm, bar until 1am Fri & Sat)\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 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, American Express\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> Accept anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 624-3140\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@20spot.com\">info@20spot.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://20spot.com/\">20spot.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/20spot\">@20spot\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bodhi Freedom and Peter Goggin\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Caleb Jones\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Caleb Jones\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California small plates with French influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Deviled Eggs, Potted meats, Oysters\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm (bar open until 1am)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (bar open until 1am)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Late Night (food until 11pm, bar until 1am Fri & Sat)\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 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, American Express\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> Accept anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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>\u003cstrong>20 Spot: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11318\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Whenever I walk into 20 Spot, I feel like I have entered the living room of my stylish best friend—in the 1970s. There is always a soothing record playing, and there are two classy sofas, a friendly bar area, and a dining area for dinner. The walls tastefully display art and décor from the Mad Men era, but in a way that feels like home.\u003c/p>\n\u003cp>My dining buddy and I ate dinner here on a Monday evening, and were surprised by how lively the atmosphere was on a weekday. We started with four Beausoleil Oysters (WA) served with mignonette, which were the perfect size, clean and tasty. We also got the Raw Hamachi, served with avocado, leeks, and pickled fennel. Both of these starters were flawless, and beautiful in presentation. Per our server’s recommendation, we ordered the Roasted King Trumpet Mushrooms, and the cheesy Yukon Gold Potatoes. These were both hearty dishes, easily shared between two people. The mushrooms were browned just before the point of being crispy on the outside, and were mixed with browned sunchokes that added the perfect amount of sweetness to the dish. Also accompanying the mushrooms and sunchokes was a creamy but delicate béarnaise sauce. The potatoes were served in a small ceramic casserole dish that definitely came from the 70’s. The potatoes were as good as the dish was cute, served in a Gruyere Mornay sauce. We could have stopped there, but my buddy and I couldn’t resist ordering the Deviled Eggs with Smoked Salmon and Trout Roe. With the creamiest egg yolk filling you can imagine and salty fish roe, they were worth it. \u003c/p>\n\u003cp>20 Spot is not just a wine bar, although their impressive wine list is unique and always showcasing new finds. It is an amazing restaurant, where I bring friends and family all the time, knowing we will leave happy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking into 20 Spot, I had a warm feeling of being at a small gathering of friends. The sofas, coffee tables, crate wine racks, and stacks of LPs provide the backdrop for a wonderful evening – don’t be frightened by the Elvis skeleton on the wall! 20 Spot features great swing Dixie jazz and Americana music in the background to set the mood. \u003c/p>\n\u003cp>20 Spot is way more than a wine bar in that they offer a bevy of delicious dishes that both pair well with wines but can also stand on their own merit. The freshly made bread with creamy chilled butter featured an interesting assortment of cucumber, radish, and celery slices. After indulging in the bread and butter starter, a glorious plate of cheeses with multi grained crackers, cherry compote, and sliced pears and veggie traipsed onto the scene.\u003c/p>\n\u003cp>The culinary highlight of the evening was the Spiced Potted Dungeness Crab with crème fraîche, toast, and a Meyer lemon. This is a sumptuous and hearty treat. The huge portions of fresh crab and reasonable price for under $20 make this the must have dish at 20 Spot.\u003c/p>\n\u003cp>After basking in the afterglow of the Dungeness crab feast, we made our foray into comfort foods. The roasted Yukon Gold Potatoes with Mornay sauce, caramelized onions, and dill was a comforting side dish on a chilly winter night. Also a treat were the Roasted King Trumpet Mushrooms with sunchokes, artichokes, and béarnaise. This glorious earthy creation had a seductive soft underbelly of creamy cheese that was not to be forgotten.\u003c/p>\n\u003cp>The Chocolate Pudding with chopped nuts, rich whipped cream, and salted caramel was the perfect way to complete our gastronomic adventure.\u003c/p>\n\u003cp>The service at 20 Spot was top notch – the servers were very friendly, quick to take our orders, and promptly refilled our water glasses. Prices for the small plates and wines at 20 Spot are on the higher side compared to most other restaurants in the Mission District, but are in line with other local wine bars.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We started our meal with a bottle of the Furthermore Pinot Noir ($65) based on our server’s recommendation. From there we ordered a variety of things from their small plates menu to share. The Deviled Eggs ($13) were filled with a super creamy, rich buttery-smooth filling, and were topped with roe and cured salmon. Our serving came with 6 halves along with cucumber slices. I aspire to make deviled eggs that are so delicious. Next came the Frisee, Beet and Burrata Salad ($12). The burrata was rich, so tender and fluffy-soft and had a sprinkle of crunchy sea salt on it that added a nice textural contrast. The beets were tender but not mushy. I wished this dish came with a dash of something acidic to provide additional flavor, a squeeze of sour orange or lemon would have made the flavors stand out more. After that came the Kampachi ($15) which was superb. Kampachi is related to yellowtail, which is my favorite sushi fish. Our final dish was a Mushroom and Sunchoke dish ($15) recommended by our server. I am so glad she recommended it, because it was my favorite dish of the night – savory, rich and creamy. \u003c/p>\n\u003cp>We opted for a Cheese Plate ($13) and tastings ($19) of Madeira, sherry and port for dessert. There were four different cheeses to choose from and we ordered goat cheese and triple-cream Brie. It was a perfect finish for the dinner. The cheese plate came with a lot of accompaniments: Marcona almonds, grapes, apples, crackers and a few more things. It was a one of the most fully decked-out cheese plates I have encountered. Yay! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I enjoyed my evening at 20 Spot, though it’s on the pricey side. It’s the kind of place I’d frequent more regularly if I were about 15 years younger and lived nearby and had a lot more discretionary income. I had great service and a delicious meal there, however there are many places that I can go for a $200 night out that I’d pick before it. Still, if a friend suggested going there, I’d agree.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>20 Spot: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11318\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Whenever I walk into 20 Spot, I feel like I have entered the living room of my stylish best friend—in the 1970s. There is always a soothing record playing, and there are two classy sofas, a friendly bar area, and a dining area for dinner. The walls tastefully display art and décor from the Mad Men era, but in a way that feels like home.\u003c/p>\n\u003cp>My dining buddy and I ate dinner here on a Monday evening, and were surprised by how lively the atmosphere was on a weekday. We started with four Beausoleil Oysters (WA) served with mignonette, which were the perfect size, clean and tasty. We also got the Raw Hamachi, served with avocado, leeks, and pickled fennel. Both of these starters were flawless, and beautiful in presentation. Per our server’s recommendation, we ordered the Roasted King Trumpet Mushrooms, and the cheesy Yukon Gold Potatoes. These were both hearty dishes, easily shared between two people. The mushrooms were browned just before the point of being crispy on the outside, and were mixed with browned sunchokes that added the perfect amount of sweetness to the dish. Also accompanying the mushrooms and sunchokes was a creamy but delicate béarnaise sauce. The potatoes were served in a small ceramic casserole dish that definitely came from the 70’s. The potatoes were as good as the dish was cute, served in a Gruyere Mornay sauce. We could have stopped there, but my buddy and I couldn’t resist ordering the Deviled Eggs with Smoked Salmon and Trout Roe. With the creamiest egg yolk filling you can imagine and salty fish roe, they were worth it. \u003c/p>\n\u003cp>20 Spot is not just a wine bar, although their impressive wine list is unique and always showcasing new finds. It is an amazing restaurant, where I bring friends and family all the time, knowing we will leave happy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Thursday, December 26, 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>Walking into 20 Spot, I had a warm feeling of being at a small gathering of friends. The sofas, coffee tables, crate wine racks, and stacks of LPs provide the backdrop for a wonderful evening – don’t be frightened by the Elvis skeleton on the wall! 20 Spot features great swing Dixie jazz and Americana music in the background to set the mood. \u003c/p>\n\u003cp>20 Spot is way more than a wine bar in that they offer a bevy of delicious dishes that both pair well with wines but can also stand on their own merit. The freshly made bread with creamy chilled butter featured an interesting assortment of cucumber, radish, and celery slices. After indulging in the bread and butter starter, a glorious plate of cheeses with multi grained crackers, cherry compote, and sliced pears and veggie traipsed onto the scene.\u003c/p>\n\u003cp>The culinary highlight of the evening was the Spiced Potted Dungeness Crab with crème fraîche, toast, and a Meyer lemon. This is a sumptuous and hearty treat. The huge portions of fresh crab and reasonable price for under $20 make this the must have dish at 20 Spot.\u003c/p>\n\u003cp>After basking in the afterglow of the Dungeness crab feast, we made our foray into comfort foods. The roasted Yukon Gold Potatoes with Mornay sauce, caramelized onions, and dill was a comforting side dish on a chilly winter night. Also a treat were the Roasted King Trumpet Mushrooms with sunchokes, artichokes, and béarnaise. This glorious earthy creation had a seductive soft underbelly of creamy cheese that was not to be forgotten.\u003c/p>\n\u003cp>The Chocolate Pudding with chopped nuts, rich whipped cream, and salted caramel was the perfect way to complete our gastronomic adventure.\u003c/p>\n\u003cp>The service at 20 Spot was top notch – the servers were very friendly, quick to take our orders, and promptly refilled our water glasses. Prices for the small plates and wines at 20 Spot are on the higher side compared to most other restaurants in the Mission District, but are in line with other local wine bars.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed 20 Spot:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We started our meal with a bottle of the Furthermore Pinot Noir ($65) based on our server’s recommendation. From there we ordered a variety of things from their small plates menu to share. The Deviled Eggs ($13) were filled with a super creamy, rich buttery-smooth filling, and were topped with roe and cured salmon. Our serving came with 6 halves along with cucumber slices. I aspire to make deviled eggs that are so delicious. Next came the Frisee, Beet and Burrata Salad ($12). The burrata was rich, so tender and fluffy-soft and had a sprinkle of crunchy sea salt on it that added a nice textural contrast. The beets were tender but not mushy. I wished this dish came with a dash of something acidic to provide additional flavor, a squeeze of sour orange or lemon would have made the flavors stand out more. After that came the Kampachi ($15) which was superb. Kampachi is related to yellowtail, which is my favorite sushi fish. Our final dish was a Mushroom and Sunchoke dish ($15) recommended by our server. I am so glad she recommended it, because it was my favorite dish of the night – savory, rich and creamy. \u003c/p>\n\u003cp>We opted for a Cheese Plate ($13) and tastings ($19) of Madeira, sherry and port for dessert. There were four different cheeses to choose from and we ordered goat cheese and triple-cream Brie. It was a perfect finish for the dinner. The cheese plate came with a lot of accompaniments: Marcona almonds, grapes, apples, crackers and a few more things. It was a one of the most fully decked-out cheese plates I have encountered. Yay! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I enjoyed my evening at 20 Spot, though it’s on the pricey side. It’s the kind of place I’d frequent more regularly if I were about 15 years younger and lived nearby and had a lot more discretionary income. I had great service and a delicious meal there, however there are many places that I can go for a $200 night out that I’d pick before it. Still, if a friend suggested going there, I’d agree.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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