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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": "\u003cp>\u003cstrong>Chalet Ticino: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11288\">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=maXEhMUfHRw]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/Ln25KT\">Map\u003c/a>\u003cbr>\n1058 C-Shell Boulevard (Beach Park Boulevard)\u003cbr>\nFoster City, CA 94404\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 571-0507\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://ChaletTicino.us\">ChaletTicino.us\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ChaletTicino\">Chalet Ticino\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChaletTicino\">@2ChaletTicino\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Alexander de Toth\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Swiss-Italian Menu; Dishes reflect the 3 regions of Switzerland: French, German, Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veal Zurich, Rosti Abbondanza, Rosti con Salmoné, Bundener Raclette, Chicken Milanese (Swiss French)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items (Eggplant Parmesan, Vegetarian Lasagna, Vegetarian Risotto)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8 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-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-9:30pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Pre fixe Menu ($23.95), Brunch (3 times a year: Easter, Mother’s Day, Father’s Day)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Dinner only, 7 days a week\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, $135 minimum, 10 people or more\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\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> Same day\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, semi-private\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Latin Jazz, Sunday Night Only 5:00pm-8:00pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 571-0507\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://ChaletTicino.us\">ChaletTicino.us\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ChaletTicino\">Chalet Ticino\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChaletTicino\">@2ChaletTicino\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Alexander de Toth\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Swiss-Italian Menu; Dishes reflect the 3 regions of Switzerland: French, German, Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veal Zurich, Rosti Abbondanza, Rosti con Salmoné, Bundener Raclette, Chicken Milanese (Swiss French)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items (Eggplant Parmesan, Vegetarian Lasagna, Vegetarian Risotto)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8 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-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-3:00pm, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-9:30pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Pre fixe Menu ($23.95), Brunch (3 times a year: Easter, Mother’s Day, Father’s Day)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Dinner only, 7 days a week\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, $135 minimum, 10 people or more\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\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> Same day\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, semi-private\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Latin Jazz, Sunday Night Only 5:00pm-8:00pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chalet Ticino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11327\">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/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 Chalet Ticino:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Chalet Ticino is an unassuming little Swiss-Italian restaurant in a strip mall in Foster City, located next to an Indian market. It has been around for 22 years and I only discovered it a few years ago. I initially found out about it online in a quest for fondue. Not too many places serve fondue nowadays, and those that serve it tend to be really fancy. \u003c/p>\n\u003cp>I have been introduced to a few Swiss dishes from this restaurant: Rosti – potato pancakes that are crispy outside, Bundener Raclette – a cheese and sausage plate with pickles and potatoes and of course the one I knew before – Fondue. Oh, how I love cheese – melty cheese with bread dipped in is even better…and when it comes in a tiny cauldron, I’m in heaven. There is a daily prix fixe menu that comes with a soup/salad, entree and dessert too. The fondue is what brings me back time and again though. Assuming I can round up a friend for fondue (because you have to order for two people) you can get cheese fondue, rosti and chocolate fondue for $18. If you order a salad before, it helps temper the feeling that your heart will explode from the decadence. You’ll also feel better if you order a bottle of wine to go with. Toast to your health.\u003c/p>\n\u003cp>One of my favorite items is the Cream of Mushroom Soup. It’s savory and rich, but not heavy or over-filling. Most of the wines on their small list are under $30/bottle and European. I wasn’t familiar with the different wines, but the owner has taken me through the list and helped me pick based on my tastes and what I have ordered. I haven’t disliked one of them.\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 Chalet Ticino:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When my dining buddy and I walked up to Chalet Ticino, I did not know what to expect. It is a little spot in an outdoor strip mall, right next to an Indian grocery store. They specialize in Swiss/Italian food, which I had never tried before. As soon as we walked in I was charmed, and the charm kept coming throughout our meal.\u003c/p>\n\u003cp>We were greeted by the kind, old-school Swiss owner, who told us his restaurant has been there for 20 years. Once we sat down, the owner went over some wines that he recommended. All of the wines are $28 per bottle. In the Bay Area world of fancy wine, it is nice to go somewhere with a simple yet varied selection of European table wine. We selected a 2007 Côtes du Rhône, which proved to be quite nice. \u003c/p>\n\u003cp>The menu features traditional Italian appetizers, a variety of pasta dishes, and several Swiss specialties: Fondue, Raclettes, and Rosti, to name a few. We opted to start with Bruschetta. We were treated to three separate crostini, served with a steak knife to facilitate the sharing of the dish. The trio of toppings consisted of a spicy eggplant and tomato spread, brie with toasted garlic and grapes, and a tomato and basil salsa. All were wonderfully prepared, and none too alike, giving us a nice variety of flavors. \u003c/p>\n\u003cp> For our entrées, we shared the Chicken Milanese, and the Rosti con Salmoné. The chicken was coated in almonds, lightly fried, and served with roasted mushrooms and gnocchi in a white wine and butter sauce. The rosti was served as a shredded potato patty topped with smoked salmon, red onion, caper, and an absolutely delicious seasoned crème fraiche. The portions were very generous, and the food was to die for. I felt like there was a Swiss-Italian mama in the kitchen, and we were her favorite people in the world. \u003c/p>\n\u003cp>We finished our meal with a scoop of Lime Sherbet—the perfect digestif. I would return to Chalet Ticino tomorrow, if I could. I can’t wait to bring friends to this cute, warm little spot. \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 Chalet Ticino:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The evening started with a warm welcome from Chalet Ticino’s owner and host. Every table had a freshly cut rose in a thin vase and a votive candle that set the tone for a memorable evening. \u003c/p>\n\u003cp>We first enjoyed a wonderful full-flavor House Salad that was glistened by a lightly sweet and caramelly balsamic dressing and accented by exquisite cherry tomatoes. The house salad was complemented by homemade sourdough bread that we dipped into a delicate olive oil and a generous serving of savory poultry-stock based Minestrone Soup. The combination of light starters and the soothing live music performed by a talented keyboardist set the pace for a memorable experience. \u003c/p>\n\u003cp>Next on our culinary escapade were the Crab Cakes smothered in a lyrical red pepper coulis and Prawns drizzled by a magnifique pesto. The remaining pesto and red pepper coulis was quickly sopped up by the warm sourdough bread.\u003cbr>\nThe duck breast was succulent with a lightly crispy skin and paired with a brash mushroom risotto. The generously-portioned and fresh Salmon was paired with scrumptious garlic mashed potatoes. The Petrale Sole was quite possibly the best that I have had in any restaurant – buttery, rich, lemony, and full of fresh flavor. The firm and lightly salted fresh veggies were a perfect complement to the rich and buttery Petrale sole.\u003c/p>\n\u003cp>We cleansed our palate with Lime Sorbet and a gloriously creamy Spumoni that featured a surprise of cherry fruit at the bottom of the delicious scoop. \u003c/p>\n\u003cp>The only challenge with Chalet Ticino is that the restaurant is so popular that the tables are packed in somewhat tightly. The group sitting behind us bumped into my chair a few times before we finally needed to scoot our table further away.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aside from this minor inconvenience, Chalet Ticino delivered a white table cloth experience at a casual dining price.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Andrea:\u003c/strong> \"The fondue is what brings me back time and again though.\"\u003cbr />\u003cstrong>Rachel:\u003c/strong> \"I felt like there was a Swiss-Italian mama in the kitchen, and we were her favorite people in the world.\"\u003cbr />\u003cstrong>John:\u003c/strong> \"The Petrale Sole was quite possibly the best that I have had in any restaurant – buttery, rich, lemony, and full of fresh flavor.\"\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chalet Ticino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11327\">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/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 Chalet Ticino:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Chalet Ticino is an unassuming little Swiss-Italian restaurant in a strip mall in Foster City, located next to an Indian market. It has been around for 22 years and I only discovered it a few years ago. I initially found out about it online in a quest for fondue. Not too many places serve fondue nowadays, and those that serve it tend to be really fancy. \u003c/p>\n\u003cp>I have been introduced to a few Swiss dishes from this restaurant: Rosti – potato pancakes that are crispy outside, Bundener Raclette – a cheese and sausage plate with pickles and potatoes and of course the one I knew before – Fondue. Oh, how I love cheese – melty cheese with bread dipped in is even better…and when it comes in a tiny cauldron, I’m in heaven. There is a daily prix fixe menu that comes with a soup/salad, entree and dessert too. The fondue is what brings me back time and again though. Assuming I can round up a friend for fondue (because you have to order for two people) you can get cheese fondue, rosti and chocolate fondue for $18. If you order a salad before, it helps temper the feeling that your heart will explode from the decadence. You’ll also feel better if you order a bottle of wine to go with. Toast to your health.\u003c/p>\n\u003cp>One of my favorite items is the Cream of Mushroom Soup. It’s savory and rich, but not heavy or over-filling. Most of the wines on their small list are under $30/bottle and European. I wasn’t familiar with the different wines, but the owner has taken me through the list and helped me pick based on my tastes and what I have ordered. I haven’t disliked one of them.\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 Chalet Ticino:\u003c/strong> Tuesday, January 7, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When my dining buddy and I walked up to Chalet Ticino, I did not know what to expect. It is a little spot in an outdoor strip mall, right next to an Indian grocery store. They specialize in Swiss/Italian food, which I had never tried before. As soon as we walked in I was charmed, and the charm kept coming throughout our meal.\u003c/p>\n\u003cp>We were greeted by the kind, old-school Swiss owner, who told us his restaurant has been there for 20 years. Once we sat down, the owner went over some wines that he recommended. All of the wines are $28 per bottle. In the Bay Area world of fancy wine, it is nice to go somewhere with a simple yet varied selection of European table wine. We selected a 2007 Côtes du Rhône, which proved to be quite nice. \u003c/p>\n\u003cp>The menu features traditional Italian appetizers, a variety of pasta dishes, and several Swiss specialties: Fondue, Raclettes, and Rosti, to name a few. We opted to start with Bruschetta. We were treated to three separate crostini, served with a steak knife to facilitate the sharing of the dish. The trio of toppings consisted of a spicy eggplant and tomato spread, brie with toasted garlic and grapes, and a tomato and basil salsa. All were wonderfully prepared, and none too alike, giving us a nice variety of flavors. \u003c/p>\n\u003cp> For our entrées, we shared the Chicken Milanese, and the Rosti con Salmoné. The chicken was coated in almonds, lightly fried, and served with roasted mushrooms and gnocchi in a white wine and butter sauce. The rosti was served as a shredded potato patty topped with smoked salmon, red onion, caper, and an absolutely delicious seasoned crème fraiche. The portions were very generous, and the food was to die for. I felt like there was a Swiss-Italian mama in the kitchen, and we were her favorite people in the world. \u003c/p>\n\u003cp>We finished our meal with a scoop of Lime Sherbet—the perfect digestif. I would return to Chalet Ticino tomorrow, if I could. I can’t wait to bring friends to this cute, warm little spot. \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 Chalet Ticino:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The evening started with a warm welcome from Chalet Ticino’s owner and host. Every table had a freshly cut rose in a thin vase and a votive candle that set the tone for a memorable evening. \u003c/p>\n\u003cp>We first enjoyed a wonderful full-flavor House Salad that was glistened by a lightly sweet and caramelly balsamic dressing and accented by exquisite cherry tomatoes. The house salad was complemented by homemade sourdough bread that we dipped into a delicate olive oil and a generous serving of savory poultry-stock based Minestrone Soup. The combination of light starters and the soothing live music performed by a talented keyboardist set the pace for a memorable experience. \u003c/p>\n\u003cp>Next on our culinary escapade were the Crab Cakes smothered in a lyrical red pepper coulis and Prawns drizzled by a magnifique pesto. The remaining pesto and red pepper coulis was quickly sopped up by the warm sourdough bread.\u003cbr>\nThe duck breast was succulent with a lightly crispy skin and paired with a brash mushroom risotto. The generously-portioned and fresh Salmon was paired with scrumptious garlic mashed potatoes. The Petrale Sole was quite possibly the best that I have had in any restaurant – buttery, rich, lemony, and full of fresh flavor. The firm and lightly salted fresh veggies were a perfect complement to the rich and buttery Petrale sole.\u003c/p>\n\u003cp>We cleansed our palate with Lime Sorbet and a gloriously creamy Spumoni that featured a surprise of cherry fruit at the bottom of the delicious scoop. \u003c/p>\n\u003cp>The only challenge with Chalet Ticino is that the restaurant is so popular that the tables are packed in somewhat tightly. The group sitting behind us bumped into my chair a few times before we finally needed to scoot our table further away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from this minor inconvenience, Chalet Ticino delivered a white table cloth experience at a casual dining price.\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=D0odpoZUhFo]\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=11246\">episode 910\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>[ad fullwidth]\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>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall sleek texture. It’s class in a glass.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp910-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp910-wines1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 910\" class=\"size-full wp-image-11271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000-960x642.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/D0odpoZUhFo'\n title='//www.youtube.com/embed/D0odpoZUhFo'\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=11246\">episode 910\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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall sleek texture. It’s class in a glass.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp910-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/cp910-wines1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 910\" class=\"size-full wp-image-11271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/06/cp910-wines1000-960x642.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 9 (#909) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pinole Creek Café \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11174\">reviews\u003c/a>\u003c/p>\n\u003cp>2) \u003cstrong>Shanghai House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11214\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11155\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Murray Circle\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11224\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11179\">reviews\u003c/a>\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=4rwxBlm1AsI]\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/cp909iPod.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>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.closduval.com/\">2011 Clos Du Val Chardonnay, Carneros, Napa Valley, California\u003c/a> ($25)\u003cbr>\nClos Du Val is a classic Napa winery with a rich 40-year history. Winemaker Kristy Melton, at the vinous helm since 2012, is known for her deft touch. This Chardonnay expresses the elegance of its Carneros roots and is balanced with integrated oak, succulent fruit notes, and luscious yet vibrant texture.\u003c/p>\n\u003cp>\u003ca href=\"http://amaurice.com/\">2009 àMaurice “Night Owl” red, Walla Walla Valley, Washington\u003c/a> ($47)\u003cbr>\nMany wine drinkers have never heard of this boutique producer tucked away in eastern Washington, but consider it a true treasure. Winemaker Anna Shafer is one of the hottest craftswomen in wine right now and her wines – from Viognier to Malbec and more– are simply delicious. This Bordeaux-style red blend combines Cabernet Sauvignon, Petit Verdot and Cabernet Franc. It’s so smooth, it’s like drinking velvet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s ninth season episode 9 (#909) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pinole Creek Café \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11174\">reviews\u003c/a>\u003c/p>\n\u003cp>2) \u003cstrong>Shanghai House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11214\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11155\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Murray Circle\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11224\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11179\">reviews\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/4rwxBlm1AsI'\n title='//www.youtube.com/embed/4rwxBlm1AsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\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/cp909iPod.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>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.closduval.com/\">2011 Clos Du Val Chardonnay, Carneros, Napa Valley, California\u003c/a> ($25)\u003cbr>\nClos Du Val is a classic Napa winery with a rich 40-year history. Winemaker Kristy Melton, at the vinous helm since 2012, is known for her deft touch. This Chardonnay expresses the elegance of its Carneros roots and is balanced with integrated oak, succulent fruit notes, and luscious yet vibrant texture.\u003c/p>\n\u003cp>\u003ca href=\"http://amaurice.com/\">2009 àMaurice “Night Owl” red, Walla Walla Valley, Washington\u003c/a> ($47)\u003cbr>\nMany wine drinkers have never heard of this boutique producer tucked away in eastern Washington, but consider it a true treasure. Winemaker Anna Shafer is one of the hottest craftswomen in wine right now and her wines – from Viognier to Malbec and more– are simply delicious. This Bordeaux-style red blend combines Cabernet Sauvignon, Petit Verdot and Cabernet Franc. It’s so smooth, it’s like drinking velvet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25)\u003cbr>\nI’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pinole Creek Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11174\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">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/cp909iPod.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=lzhBK4FgezI]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/eq5W3m\">Map\u003c/a>\u003cbr>\n2454 San Pablo Avenue (Between Pinole Valley Road and Fernandez Avenue)\u003cbr>\nPinole, CA 94564\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> (510) 724-1040\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pinolecafe@gmail.com\">pinolecafe@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pinolecreekcafe.com\">pinolecreekcafe.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Pinole-Creek-Cafe/113611075328853\">La Mar Cebicheria Pinole Creek Cafe\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pinolecreek\">@pinolecreek\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Raymond Kim Sr.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jinny Kim\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Marco Polo with fresh dungeness crab, rock shrimp, linguine pasta, baked in a seafood cream sauce; Spicy Prawns in Sweet Thai Chili with jasmine rice; Horseradish Dill Encrusted Salmon with lemon beurre blanc sauce; Grilled Pork Chop in whole grain mustard sauce and sweet potato gratin; Rock Salt Crusted Prime Rib with house made au jus\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Sunday (all evening)\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, except holidays and special events\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One month (except for private parties, events and holidays)\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, depending on reservation\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 724-1040\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pinolecafe@gmail.com\">pinolecafe@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pinolecreekcafe.com\">pinolecreekcafe.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Pinole-Creek-Cafe/113611075328853\">La Mar Cebicheria Pinole Creek Cafe\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pinolecreek\">@pinolecreek\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Raymond Kim Sr.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jinny Kim\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Marco Polo with fresh dungeness crab, rock shrimp, linguine pasta, baked in a seafood cream sauce; Spicy Prawns in Sweet Thai Chili with jasmine rice; Horseradish Dill Encrusted Salmon with lemon beurre blanc sauce; Grilled Pork Chop in whole grain mustard sauce and sweet potato gratin; Rock Salt Crusted Prime Rib with house made au jus\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Sunday (all evening)\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, except holidays and special events\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One month (except for private parties, events and holidays)\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, depending on reservation\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pinole Creek Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Kara Braxton\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Thursday, December 19, 2013\u003cbr>\n\u003c/p>\n\u003cp>Pinole Creek Café is a small neighborhood family run restaurant in Old Town Pinole. Pinole Creek Café is actually located in an old Victorian home which Raymond and Jinny Kim converted into a restaurant over 25 years ago. As you climb the steps up to the restaurant, it feels like you are going to a friend’s house for dinner. When you enter, you are graciously greeted by a hostess, Ray Jr. or better yet by Mr. Kim himself. He always gives everyone a big hug.\u003cbr>\nMr. Kim recommended the prix fixe menu, where for $28 you have a choice of a starter of soup or salad, an entrée selection, and a dessert selection. We all opted for the pix-fixe menu and I also ordered the Crispy Calamari for an appetizer. My Calamari came out as we got our wine. It was over-cooked and a bit chewy, but the chili aioli sort of made up for it. For our starters, I had the Caesar Salad, which was light, simple, nicely dressed and very tasty. Our entrees came out very quickly. I ordered the French Cut Pork Chops. My chops were thick cut, juicy, and tender. The portion sizes were very large…so large in fact that I took my other chop home and had it for breakfast the next morning. We finished off our meals with dessert; I had an Ice Cream Sundae.\u003c/p>\n\u003cp>The atmosphere was relaxed and the wait staff very pleasant. Mr. Kim was very lively, going around the restaurant talking to all of the guests and stopped by our table several times to crack a few jokes and to see how we were doing. The restaurant isn’t large, and tables close, but one could hold a nice conversation with your table mates and not disturb the table next to you and vice versa. All in all, it was a wonderful and affordable dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Cathy Teague\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Complimentary starters included two Gyoza and two Potstickers served with two sauces. It was nice to have something to nibble on while we waited for our food. We both had the prix fixe meal which included three courses, an excellent value. I started with the Beet Salad with arugula, roasted beets, feta cheese, pine nuts, and grapefruit – a nice combination of fresh ingredients that didn’t really come together.\u003c/p>\n\u003cp>My entree was Grilled Salmon with beurre blanc sauce, broccolini and potato gratin. The salmon was fresh and perfectly cooked, but it was a very small portion. The lemony sauce was outstanding, the broccolini was fine and the potato gratin was excellent. I had a glass of Salmon Creek merlot at $7.50/glass which was drinkable. For dessert (included with the dinner) I had a traditional Hot Fudge Sundae which was fine but not exciting.\u003c/p>\n\u003cp>The service was excellent: we arrived early for our reservation and were seated promptly. We were seated in the atrium which looked like the place to be in the small restaurant located in an old house. Lots of holiday lights and decorations festooned the room and made the atmosphere festive.\u003c/p>\n\u003cp>The same family has owned the restaurant for more than twenty years in various incarnations, and it appears that many of the customers are regulars. The owner schmoozes with all the guests and hugs all the ladies. The Chef came out to say hello to everyone at one point. The friendliness of the owners helps make it feel like you are a guest in the family’s home.\u003c/p>\n\u003cp>Overall, it was a nice experience in a nice restaurant with good food, good value and friendly service, but not worth driving over an hour to Pinole to experience. If you live in the area, it will probably become a favorite, justifiably\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Doug Kim\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003c/p>\n\u003cp>You walk in and it’s like going home for dinner. The host and his son were very nice, greeted us warmly and were very accommodating having brought in a car seat for our infant. As we ordered and waited for our food, more people came in and you could tell that many of them were regulars being greeted by the host with a hug or “nice to see you again.” Made me feel like I was at home.\u003c/p>\n\u003cp>I went for the prix fixed menu: Prime Rib with Clam Chowder to start and my wife ordered a Seafood Pasta dish. The clam chowder was seasoned just right and creamy with some crunchy bits of bacon. They also gave us complimentary Potstickers and Goat Cheese/Spinach Fried Dumplings. Very nice. Food came out at the pace you would expect which is great when you have a fussy little baby with you.\u003c/p>\n\u003cp>My Prime Rib was AWESOME. Huge cut of juicy tender prime rib seasoned and cooked medium rare to perfection, swimming in an au jus. Every bite was just as good, whether on the outside or inside of the cut. My wife’s Marco Polo had huge chunks of fresh crab and shrimp, creamy sauce and baked to have a nice fluffy texture to the noodles. The green beans were cooked well and the mashed potatoes were fluffy and buttery; what you would expect from a home cooked meal. For dessert we had the Crème Brulee which had a warm crust to break through at the top and furnished beautifully with a bit of mint and some raspberries. It was nice and creamy with a full texture.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, my experience was great. From the warm greetings to the fantastic food, I would definitely pay this place a visit. My assessment: solid American comfort food where you feel at home. Our meal came out to a very reasonable 73 bucks for two.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pinole Creek Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Kara Braxton\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Thursday, December 19, 2013\u003cbr>\n\u003c/p>\n\u003cp>Pinole Creek Café is a small neighborhood family run restaurant in Old Town Pinole. Pinole Creek Café is actually located in an old Victorian home which Raymond and Jinny Kim converted into a restaurant over 25 years ago. As you climb the steps up to the restaurant, it feels like you are going to a friend’s house for dinner. When you enter, you are graciously greeted by a hostess, Ray Jr. or better yet by Mr. Kim himself. He always gives everyone a big hug.\u003cbr>\nMr. Kim recommended the prix fixe menu, where for $28 you have a choice of a starter of soup or salad, an entrée selection, and a dessert selection. We all opted for the pix-fixe menu and I also ordered the Crispy Calamari for an appetizer. My Calamari came out as we got our wine. It was over-cooked and a bit chewy, but the chili aioli sort of made up for it. For our starters, I had the Caesar Salad, which was light, simple, nicely dressed and very tasty. Our entrees came out very quickly. I ordered the French Cut Pork Chops. My chops were thick cut, juicy, and tender. The portion sizes were very large…so large in fact that I took my other chop home and had it for breakfast the next morning. We finished off our meals with dessert; I had an Ice Cream Sundae.\u003c/p>\n\u003cp>The atmosphere was relaxed and the wait staff very pleasant. Mr. Kim was very lively, going around the restaurant talking to all of the guests and stopped by our table several times to crack a few jokes and to see how we were doing. The restaurant isn’t large, and tables close, but one could hold a nice conversation with your table mates and not disturb the table next to you and vice versa. All in all, it was a wonderful and affordable dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Cathy Teague\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Complimentary starters included two Gyoza and two Potstickers served with two sauces. It was nice to have something to nibble on while we waited for our food. We both had the prix fixe meal which included three courses, an excellent value. I started with the Beet Salad with arugula, roasted beets, feta cheese, pine nuts, and grapefruit – a nice combination of fresh ingredients that didn’t really come together.\u003c/p>\n\u003cp>My entree was Grilled Salmon with beurre blanc sauce, broccolini and potato gratin. The salmon was fresh and perfectly cooked, but it was a very small portion. The lemony sauce was outstanding, the broccolini was fine and the potato gratin was excellent. I had a glass of Salmon Creek merlot at $7.50/glass which was drinkable. For dessert (included with the dinner) I had a traditional Hot Fudge Sundae which was fine but not exciting.\u003c/p>\n\u003cp>The service was excellent: we arrived early for our reservation and were seated promptly. We were seated in the atrium which looked like the place to be in the small restaurant located in an old house. Lots of holiday lights and decorations festooned the room and made the atmosphere festive.\u003c/p>\n\u003cp>The same family has owned the restaurant for more than twenty years in various incarnations, and it appears that many of the customers are regulars. The owner schmoozes with all the guests and hugs all the ladies. The Chef came out to say hello to everyone at one point. The friendliness of the owners helps make it feel like you are a guest in the family’s home.\u003c/p>\n\u003cp>Overall, it was a nice experience in a nice restaurant with good food, good value and friendly service, but not worth driving over an hour to Pinole to experience. If you live in the area, it will probably become a favorite, justifiably\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Doug Kim\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003c/p>\n\u003cp>You walk in and it’s like going home for dinner. The host and his son were very nice, greeted us warmly and were very accommodating having brought in a car seat for our infant. As we ordered and waited for our food, more people came in and you could tell that many of them were regulars being greeted by the host with a hug or “nice to see you again.” Made me feel like I was at home.\u003c/p>\n\u003cp>I went for the prix fixed menu: Prime Rib with Clam Chowder to start and my wife ordered a Seafood Pasta dish. The clam chowder was seasoned just right and creamy with some crunchy bits of bacon. They also gave us complimentary Potstickers and Goat Cheese/Spinach Fried Dumplings. Very nice. Food came out at the pace you would expect which is great when you have a fussy little baby with you.\u003c/p>\n\u003cp>My Prime Rib was AWESOME. Huge cut of juicy tender prime rib seasoned and cooked medium rare to perfection, swimming in an au jus. Every bite was just as good, whether on the outside or inside of the cut. My wife’s Marco Polo had huge chunks of fresh crab and shrimp, creamy sauce and baked to have a nice fluffy texture to the noodles. The green beans were cooked well and the mashed potatoes were fluffy and buttery; what you would expect from a home cooked meal. For dessert we had the Crème Brulee which had a warm crust to break through at the top and furnished beautifully with a bit of mint and some raspberries. It was nice and creamy with a full texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, my experience was great. From the warm greetings to the fantastic food, I would definitely pay this place a visit. My assessment: solid American comfort food where you feel at home. Our meal came out to a very reasonable 73 bucks for two.\u003c/p>\n\u003chr noshade size=\"1\">\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Shanghai House: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11155\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">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/cp909iPod.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=uQYiNJkfhQY]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/C7D9R6\">Map\u003c/a>\u003cbr>\n3641 Balboa Street (Between 37th Avenue and 38th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 831-9288\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House on Yelp\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kam Yuen Luk\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kam Yuen Luk\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese, Shanghainese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shanghai Dumplings, Vegetarian Goose, Dry Chicken Wings, Pan-Fried Hand Cut Noodles, Garlic Pea Shoots, Stir-Fried String Beans, Meatballs with vegetables, House Special Eggplant, Salt and Pepper Pigs Knuckle, Whole Fish/Moussaka\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash Only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, 6 or more guests\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 reservations one week in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shanghai House: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11155\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">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/cp909iPod.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/uQYiNJkfhQY'\n title='//www.youtube.com/embed/uQYiNJkfhQY'\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/C7D9R6\">Map\u003c/a>\u003cbr>\n3641 Balboa Street (Between 37th Avenue and 38th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 831-9288\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House on Yelp\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kam Yuen Luk\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kam Yuen Luk\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese, Shanghainese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shanghai Dumplings, Vegetarian Goose, Dry Chicken Wings, Pan-Fried Hand Cut Noodles, Garlic Pea Shoots, Stir-Fried String Beans, Meatballs with vegetables, House Special Eggplant, Salt and Pepper Pigs Knuckle, Whole Fish/Moussaka\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash Only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, 6 or more guests\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 reservations one week in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Shanghai House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11214\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Monday, December 23, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I often think about the 3 restaurants I would miss most if I ever moved out of SF, and Shanghai House is always in this conversation. In my most recent visit, we decided to go with a few friends who are also fans. The tendency is to order the same delicious things every time, so it’s nice to have others who have their favorites to mix and match with. \u003c/p>\n\u003cp>\tWithout even a discussion, we all knew to order the Dry Fried Shrimp: huge shrimps fried in a crispy batter and tossed over a hot pan in a sweet and sour sauce. Next, a Chinese restaurant staple for us- Pea Shoots tossed with garlic. Somewhere in between Chinese broccoli and bok choy, this is a pricier veggie that always satisfied. Slightly bitter and full of flavor. My friends had never had one of my favorite dishes in San Francisco- 8 Precious Noodle Soup. Hearty broth, chewy noodles, shrimp, bok choy, garlic, peanuts, chicken -and so many other ingredients I’m missing- all tossed together into one comforting soup for those cold foggy Richmond nights. My friends were impressed. On my friends’ recommendation, we ordered the Salt & Pepper Pork Knuckle, which sounds awful. I was so wrong; super tender pork, braised or fried (not sure), perfectly seasoned with fried and sugared bits of seaweed. They do run out, so you need to get there early. It reminded me of a Chinese version of deep fried carnitas, except tastier. \u003c/p>\n\u003cp>\tThe meal was finished off with Pan Fried Xiao Long Bao. I know soup dumplings are plentiful in SF, but this is pan fried and it’s everything you hoped it would be: soup in the dumpling with a nice fried crust on the chewy dough. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tI’m sad to write this review to help popularize Shanghai House, but the family who runs Shanghai House deserves their due. Mom runs the front of the house and is always very nice when I ask her what I should order, and Dad cooks everything in the back. Be warned, this is all about the food here- not the service (which isn’t terrible) or the ambiance. Feels like a gourmet meal in an unassuming space.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\tThe Shanghai House is located in the Richmond District of San Francisco. The restaurant is very small, plain, but clean. When I entered the restaurant I wasn’t greeted by anyone. There was one waitress by the cash register who, when I caught her eye, motioned for me to sit at the table that I was standing by. The waitress wasn’t very friendly, but not mean…just “matter of fact.” She brought 2 menus for me to choose from. One was their regular menu, and the other was their Dim Sum menu. What I wanted was on both. She brought me a pot of tea, a plate, chopsticks, and a mixture of vinegar and pickled ginger. No glass for the tea, nor did she offer water. I had to ask for the tea cup. She apologized and brought the cup right away. \u003c/p>\n\u003cp>\tI ordered the Xiao Long Bao, the Dried and Deep Fried Chicken Wings in an awesome garlic sauce and ginger sauce, and to top it off, the Honey Glazed Banana with Sesame. The food came out right away. The Xiao Long Bao was AMAZING!!! Seasoned well, and wrapped well, so that when you picked them up, they didn’t rip apart. For $5 you got ten of them…that could have been a meal in itself. The chicken wings came out shortly afterwards, and they were sizzling hot! I had to wait to eat them because they were so hot, but when I did I was in heaven. The chicken was SO tender and juicy…the crust was so flavorful and very spicy! The waitress, well, she never checked on me, and I had to lock eyes on her for her to come over. I needed a glass of water for the chicken, and also I needed her to box up my food. It took a while to get my water and my boxed up food. Then I had to signal her to bring my dessert, which was scrumptious by the way! Fried bananas with sesame seeds in a honey sauce! Yummy. \u003c/p>\n\u003cp>\tI paid $25 for my meal, which could have fed 2 people. The food was excellent and flavorful. Don’t go there if you’re looking for ambiance or a smiling friendly waitress…go there for the food….you won’t be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, December 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A friend and I visited Shanghai House on a Sunday evening right before New Year’s. We arrived around 6:30, and before long, the small storefront restaurant was packed with couples and Chinese families with small children. The noise level was high, the lights bright, the decor minimal, the service brusque (to put it mildly), but some of the food was delicious, and the prices are reasonable. There are two menus, one of which lists the Shanghainese specialties. Since Chinese cuisine differs from region to region, I thought it would be best if we ordered from the Shanghai menu. \u003c/p>\n\u003cp> \tWe had to wait quite a while before our order was taken although tea appeared on the table as soon as we arrived. When my friend spilled a cup of tea, we finally had to ask for it to be mopped up, which it was only partially. Then we had to ask again for another napkin and set of chopsticks.\u003c/p>\n\u003cp>\tThe appetizers were the highlight of our meal. We shared the Green Onion Pancakes and the Pork Dumplings, both of which were outstanding. The flatbread pancakes were crispy on the bottom, flaky on top, slightly oily, and filled with green onions and other seasonings. They were delicious, and we ate every bit of them. The Xiao Long Bao are fabulous steamed dumplings filled with soup and served with vinegar and shredded ginger. \u003c/p>\n\u003cp>\tFor entrees, we ordered Beef with Vermicelli and Braised Pork with dry vegetables, both Shanghainese specialties. The beef arrived in a large bowl, still bubbling from the stove. The beef was over-tenderized, the noodles gelatinous, and the sauce so hot it made my friend’s eyes water. My pork dish is apparently an acquired taste: a big bowl of limp, practically raw, and fatty bacon with a brown sauce, with not a vegetable in site. I couldn’t eat it, although no one asked me why not. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tWe had to ask for the check, which was slammed down on the table along with two fortune cookies. Overall, I would say pass on this one unless you are an expert on Shanghainese cuisine, know what to order and don’t care about service or ambience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Doug:\u003c/strong> \"I know soup dumplings are plentiful in SF, but this is pan fried and it's everything you hoped it would be: soup in the dumpling with a nice fried crust on the chewy dough.\"\u003cbr />\u003cstrong>Kara:\u003c/strong> \"The chicken wings came out shortly afterwards, and they were sizzling hot! I had to wait to eat them because they were so hot, but when I did I was in heaven.\"\u003cbr />\u003cstrong>Cathy:\u003c/strong> \"We shared the Green Onion Pancakes and the Pork Dumplings, both of which were outstanding.\"\u003cbr />",
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"description": "Doug: "I know soup dumplings are plentiful in SF, but this is pan fried and it's everything you hoped it would be: soup in the dumpling with a nice fried crust on the chewy dough."Kara: "The chicken wings came out shortly afterwards, and they were sizzling hot! I had to wait to eat them because they were so hot, but when I did I was in heaven."Cathy: "We shared the Green Onion Pancakes and the Pork Dumplings, both of which were outstanding."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shanghai House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11214\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Monday, December 23, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I often think about the 3 restaurants I would miss most if I ever moved out of SF, and Shanghai House is always in this conversation. In my most recent visit, we decided to go with a few friends who are also fans. The tendency is to order the same delicious things every time, so it’s nice to have others who have their favorites to mix and match with. \u003c/p>\n\u003cp>\tWithout even a discussion, we all knew to order the Dry Fried Shrimp: huge shrimps fried in a crispy batter and tossed over a hot pan in a sweet and sour sauce. Next, a Chinese restaurant staple for us- Pea Shoots tossed with garlic. Somewhere in between Chinese broccoli and bok choy, this is a pricier veggie that always satisfied. Slightly bitter and full of flavor. My friends had never had one of my favorite dishes in San Francisco- 8 Precious Noodle Soup. Hearty broth, chewy noodles, shrimp, bok choy, garlic, peanuts, chicken -and so many other ingredients I’m missing- all tossed together into one comforting soup for those cold foggy Richmond nights. My friends were impressed. On my friends’ recommendation, we ordered the Salt & Pepper Pork Knuckle, which sounds awful. I was so wrong; super tender pork, braised or fried (not sure), perfectly seasoned with fried and sugared bits of seaweed. They do run out, so you need to get there early. It reminded me of a Chinese version of deep fried carnitas, except tastier. \u003c/p>\n\u003cp>\tThe meal was finished off with Pan Fried Xiao Long Bao. I know soup dumplings are plentiful in SF, but this is pan fried and it’s everything you hoped it would be: soup in the dumpling with a nice fried crust on the chewy dough. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tI’m sad to write this review to help popularize Shanghai House, but the family who runs Shanghai House deserves their due. Mom runs the front of the house and is always very nice when I ask her what I should order, and Dad cooks everything in the back. Be warned, this is all about the food here- not the service (which isn’t terrible) or the ambiance. Feels like a gourmet meal in an unassuming space.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\tThe Shanghai House is located in the Richmond District of San Francisco. The restaurant is very small, plain, but clean. When I entered the restaurant I wasn’t greeted by anyone. There was one waitress by the cash register who, when I caught her eye, motioned for me to sit at the table that I was standing by. The waitress wasn’t very friendly, but not mean…just “matter of fact.” She brought 2 menus for me to choose from. One was their regular menu, and the other was their Dim Sum menu. What I wanted was on both. She brought me a pot of tea, a plate, chopsticks, and a mixture of vinegar and pickled ginger. No glass for the tea, nor did she offer water. I had to ask for the tea cup. She apologized and brought the cup right away. \u003c/p>\n\u003cp>\tI ordered the Xiao Long Bao, the Dried and Deep Fried Chicken Wings in an awesome garlic sauce and ginger sauce, and to top it off, the Honey Glazed Banana with Sesame. The food came out right away. The Xiao Long Bao was AMAZING!!! Seasoned well, and wrapped well, so that when you picked them up, they didn’t rip apart. For $5 you got ten of them…that could have been a meal in itself. The chicken wings came out shortly afterwards, and they were sizzling hot! I had to wait to eat them because they were so hot, but when I did I was in heaven. The chicken was SO tender and juicy…the crust was so flavorful and very spicy! The waitress, well, she never checked on me, and I had to lock eyes on her for her to come over. I needed a glass of water for the chicken, and also I needed her to box up my food. It took a while to get my water and my boxed up food. Then I had to signal her to bring my dessert, which was scrumptious by the way! Fried bananas with sesame seeds in a honey sauce! Yummy. \u003c/p>\n\u003cp>\tI paid $25 for my meal, which could have fed 2 people. The food was excellent and flavorful. Don’t go there if you’re looking for ambiance or a smiling friendly waitress…go there for the food….you won’t be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Shanghai House:\u003c/strong> Sunday, December 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A friend and I visited Shanghai House on a Sunday evening right before New Year’s. We arrived around 6:30, and before long, the small storefront restaurant was packed with couples and Chinese families with small children. The noise level was high, the lights bright, the decor minimal, the service brusque (to put it mildly), but some of the food was delicious, and the prices are reasonable. There are two menus, one of which lists the Shanghainese specialties. Since Chinese cuisine differs from region to region, I thought it would be best if we ordered from the Shanghai menu. \u003c/p>\n\u003cp> \tWe had to wait quite a while before our order was taken although tea appeared on the table as soon as we arrived. When my friend spilled a cup of tea, we finally had to ask for it to be mopped up, which it was only partially. Then we had to ask again for another napkin and set of chopsticks.\u003c/p>\n\u003cp>\tThe appetizers were the highlight of our meal. We shared the Green Onion Pancakes and the Pork Dumplings, both of which were outstanding. The flatbread pancakes were crispy on the bottom, flaky on top, slightly oily, and filled with green onions and other seasonings. They were delicious, and we ate every bit of them. The Xiao Long Bao are fabulous steamed dumplings filled with soup and served with vinegar and shredded ginger. \u003c/p>\n\u003cp>\tFor entrees, we ordered Beef with Vermicelli and Braised Pork with dry vegetables, both Shanghainese specialties. The beef arrived in a large bowl, still bubbling from the stove. The beef was over-tenderized, the noodles gelatinous, and the sauce so hot it made my friend’s eyes water. My pork dish is apparently an acquired taste: a big bowl of limp, practically raw, and fatty bacon with a brown sauce, with not a vegetable in site. I couldn’t eat it, although no one asked me why not. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tWe had to ask for the check, which was slammed down on the table along with two fortune cookies. Overall, I would say pass on this one unless you are an expert on Shanghainese cuisine, know what to order and don’t care about service or ambience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Murray Circle: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11179\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">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/cp909iPod.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=WNkR1saX6Fc]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/tdzjeE\">Map\u003c/a>\u003cbr>\n601 Murray Circle (at McReynolds Road and Kober Street)\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot, Complimentary valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 339-4750\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\">cavallopoint.com/murray-circle-restaurant.html\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MurrayCircle\">Murray Circle & Farley Bar at Cavallo Point Lodge\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChefEverett\">@ChefEverett\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Cavallo Point Lodge\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Justin Everett\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ethan Howard\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern California cuisine anchored to its Marin roots\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chestnut Agnolotti with vanilla, chicories, brown butter, kaffir lime; Roasted Maitake Mushroom with daikon “scallop,” baby bok choy, sauce ponzu\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 per 750ml bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:30pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Lunch, Brunch (Sunday only), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Prefix Lunch menu is offered during the week, Monday through Friday / Chef’s Tasting Menu offered every evening\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\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/murray-circle\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Reservation accepted up to one year in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Live instrumental music every Monday in Farley Bar from 7:30pm–9:30pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Murray Circle: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11179\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">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/cp909iPod.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/WNkR1saX6Fc'\n title='//www.youtube.com/embed/WNkR1saX6Fc'\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/tdzjeE\">Map\u003c/a>\u003cbr>\n601 Murray Circle (at McReynolds Road and Kober Street)\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot, Complimentary valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 339-4750\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\">cavallopoint.com/murray-circle-restaurant.html\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MurrayCircle\">Murray Circle & Farley Bar at Cavallo Point Lodge\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChefEverett\">@ChefEverett\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Cavallo Point Lodge\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Justin Everett\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ethan Howard\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern California cuisine anchored to its Marin roots\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chestnut Agnolotti with vanilla, chicories, brown butter, kaffir lime; Roasted Maitake Mushroom with daikon “scallop,” baby bok choy, sauce ponzu\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 per 750ml bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-11:00am (breakfast), 11:30-2:30pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Lunch, Brunch (Sunday only), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Prefix Lunch menu is offered during the week, Monday through Friday / Chef’s Tasting Menu offered every evening\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\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/murray-circle\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Reservation accepted up to one year in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Live instrumental music every Monday in Farley Bar from 7:30pm–9:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Murray Circle: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11224\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" title=\"Cathy Teague\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Saturday, December 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited Murray Circle with a friend on a recent Saturday night before Christmas when the restaurant and Farley’s Bar were filled with holiday party celebrants. Despite the crowd, we had an outstanding meal and excellent service. The restaurant, a former non-commissioned officers’ club, is understatedly elegant with a pressed tin ceiling, Heath pottery and other custom made ceramics and crisp table linens. \u003c/p>\n\u003cp>\tUpon arrival, we were seated immediately at a lovely table in front of the fireplace. We were fortunate to have Darrin as our waiter. He is friendly without being obtrusive and very knowledgeable about everything on the menu. Throughout the meal, water glasses are kept filled, the shells from the addictive rosemary-roasted pistachios are whisked away, and the food and wine arrived in a timely manner. The house-made wild rice bread is delicious and refilled as needed. \u003c/p>\n\u003cp>\tOur entire meal was delicious. It is possible to order items from the tasting menu, so I ordered the Chestnut Agnolotti as an appetizer. House made pasta filled with chestnut puree and served in a brown butter sauce, was properly cooked al dente, and there was plenty of the creamy butter sauce. I also ordered the Braised Short Ribs ($35) which were served with a pouch of creamed rainbow chard, chanterelle mushrooms and potato gratin. The succulent short ribs were fall- off- the- bone tender and served with a delicious pan sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tOur second entree was the Roasted Liberty Duck ($32) with dates, lentils and beets. The duck breast, three or four generous slices, was roasted to perfection and very tender. The hint of sweetness from the dates added to the appeal, and lentils were an unusual but delicious accompaniment. \u003c/p>\n\u003cp>\tFor dessert, we shared the Gingerbread which included a ginger blondie, spiced chocolate ganache and creamsicle ice cream. It was the perfect ending to a delicious meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Thursday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Three friends joined me for this meal and it was a really great time with them. The drive in was incredible on a clear night in the bay with views of the water, the bridges, the lights of the city across the bay and the stars. \u003c/p>\n\u003cp>\tThis is a pretty high-end place, so walking in I expected nothing less than a beautifully designed restaurant. And that’s exactly what I got: beautiful stone fireplaces, wood used liberally, a real rustic but modern look. \u003c/p>\n\u003cp>\tWe started the evening with drinks at the Farley Bar. We were seated at a small table where a server promptly took our order and served us just as quickly. My poison was a tasty Sazerac that was made just right and not sweet at all. We were so cozy and having fun catching up, we forgot about our reservation time. No problem! The hostess took us to our table in the dining room. \u003c/p>\n\u003cp>\tWe ordered a variety of apps and main courses so we could get a good sense of what this place was about. The standouts: Miso Glazed Bone Marrow was fantastic for an app. It was cut down the middle so you could scoop it out and put on a piece of toast with some marmalade and salt. Super rich and indulgent fatty goodness. I had the Local Pork Tasting for my main dish which was medallions of pork and pork belly with mustard greens drizzled with delicious honey. The medallions were cooked perfectly medium rare and the pork belly fell apart like a pulled pork. My friends had the Liberty Roasted Duck which was incredible but the prize of the night was the Bouillabaisse which was a hearty stew full of seafood and chorizo, much like a cioppino. \u003c/p>\n\u003cp>\tDessert was this apple, mousse, chai donut combo which was hard to get the perfect bite since it was stacked, but good and not too sweet. \u003c/p>\n\u003cp>\tOverall, a fantastic evening sharing great food with good friends in a comfortable but lux environment. Highly recommend it for a romantic evening or catching up with a group of friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Tuesday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Murray’s Circle Restaurant is an awesome place….awesome location! We were greeted by our valet, who told us where to go for our dinner reservations. When we walked into the building, we were greeted by our hostess who promptly seated us. Our waitress came by with warmed pistachios infused with rosemary. It was to die for. \u003c/p>\n\u003cp>\tI had gone with my mother who is a picky eater, and all she wanted was the Braised Spare Ribs, nothing else. I asked about the menu, and for a starter I really just wanted a salad. He suggested a salad that was NOT on the menu, and I went for that. I ordered the Trout for dinner, and the side of the Quinoa Mac and Cheese. The waiter was very knowledgeable about the menu, very pleasant. He kept asking if we had any food allergies. I was amazed, because when I made the reservations, they asked the same thing. My mother has a shellfish allergy, so he recommended items that she could eat. The House Salad came out, along with the Little Gem Lettuce. We didn’t order the little gems, but it looked really good…I wanted to keep it, but our waiter came by and corrected the mistake.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tThe ambiance was awesome. And the Chef kept coming out. I thought that he did because he was seeing how or meals were, but it was because one of the owners was dining there. He did stop and speak to us, and I raved about the Quinoa Mac and Cheese. The portions were enough to fill you up, nothing to take home, but one would be satisfied. With the view and the service, it was wonderful. The Bang is a big BANG, very expensive…a place that I would go to on a first date, or special occasion, not a place that I would go to on a regular bases…I couldn’t afford it. But I would go back again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tOur second entree was the Roasted Liberty Duck ($32) with dates, lentils and beets. The duck breast, three or four generous slices, was roasted to perfection and very tender. The hint of sweetness from the dates added to the appeal, and lentils were an unusual but delicious accompaniment. \u003c/p>\n\u003cp>\tFor dessert, we shared the Gingerbread which included a ginger blondie, spiced chocolate ganache and creamsicle ice cream. It was the perfect ending to a delicious meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" title=\"Doug Kim\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Thursday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Three friends joined me for this meal and it was a really great time with them. The drive in was incredible on a clear night in the bay with views of the water, the bridges, the lights of the city across the bay and the stars. \u003c/p>\n\u003cp>\tThis is a pretty high-end place, so walking in I expected nothing less than a beautifully designed restaurant. And that’s exactly what I got: beautiful stone fireplaces, wood used liberally, a real rustic but modern look. \u003c/p>\n\u003cp>\tWe started the evening with drinks at the Farley Bar. We were seated at a small table where a server promptly took our order and served us just as quickly. My poison was a tasty Sazerac that was made just right and not sweet at all. We were so cozy and having fun catching up, we forgot about our reservation time. No problem! The hostess took us to our table in the dining room. \u003c/p>\n\u003cp>\tWe ordered a variety of apps and main courses so we could get a good sense of what this place was about. The standouts: Miso Glazed Bone Marrow was fantastic for an app. It was cut down the middle so you could scoop it out and put on a piece of toast with some marmalade and salt. Super rich and indulgent fatty goodness. I had the Local Pork Tasting for my main dish which was medallions of pork and pork belly with mustard greens drizzled with delicious honey. The medallions were cooked perfectly medium rare and the pork belly fell apart like a pulled pork. My friends had the Liberty Roasted Duck which was incredible but the prize of the night was the Bouillabaisse which was a hearty stew full of seafood and chorizo, much like a cioppino. \u003c/p>\n\u003cp>\tDessert was this apple, mousse, chai donut combo which was hard to get the perfect bite since it was stacked, but good and not too sweet. \u003c/p>\n\u003cp>\tOverall, a fantastic evening sharing great food with good friends in a comfortable but lux environment. Highly recommend it for a romantic evening or catching up with a group of friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" title=\"Kara Braxton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Murray Circle:\u003c/strong> Tuesday, January 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Murray’s Circle Restaurant is an awesome place….awesome location! We were greeted by our valet, who told us where to go for our dinner reservations. When we walked into the building, we were greeted by our hostess who promptly seated us. Our waitress came by with warmed pistachios infused with rosemary. It was to die for. \u003c/p>\n\u003cp>\tI had gone with my mother who is a picky eater, and all she wanted was the Braised Spare Ribs, nothing else. I asked about the menu, and for a starter I really just wanted a salad. He suggested a salad that was NOT on the menu, and I went for that. I ordered the Trout for dinner, and the side of the Quinoa Mac and Cheese. The waiter was very knowledgeable about the menu, very pleasant. He kept asking if we had any food allergies. I was amazed, because when I made the reservations, they asked the same thing. My mother has a shellfish allergy, so he recommended items that she could eat. The House Salad came out, along with the Little Gem Lettuce. We didn’t order the little gems, but it looked really good…I wanted to keep it, but our waiter came by and corrected the mistake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tThe ambiance was awesome. And the Chef kept coming out. I thought that he did because he was seeing how or meals were, but it was because one of the owners was dining there. He did stop and speak to us, and I raved about the Quinoa Mac and Cheese. The portions were enough to fill you up, nothing to take home, but one would be satisfied. With the view and the service, it was wonderful. The Bang is a big BANG, very expensive…a place that I would go to on a first date, or special occasion, not a place that I would go to on a regular bases…I couldn’t afford it. But I would go back again. \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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"marketplace": {
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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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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