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"content": "\u003cp>\u003cstrong>Capo’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11073\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">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/cp908iPod.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=1TStWeChGXc]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/0RphnZ\">Map\u003c/a>\u003cbr>\n641 Vallejo Street (between Columbus Avenue and Stockton Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 986-8998\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@sfcapos.com\">contact@sfcapos.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sfcapos.com\">sfcapos.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/capos.sf\">Capo’s SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/capossf\">@CaposSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tony Gemignani\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Gemignani\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian / American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Quattro Forni, Clams Casino, Deep Dish Pizza, Chicago Style Cracker Thin Pizza\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 6 or more\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Capo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11105\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to this place because I know the owners are the same as Tony’s Pizza in North Beach and the food there is very good. Our party consisted of my wife, my son ( 16 years old ) and 3 other firemen. Parking was easy as there is a structure nearby on Vallejo Street with reasonable rates. \u003c/p>\n\u003cp>\tI was pleased with the layout and ambiance of the place instantly; although new, the vibe was old school classic Italian. The restored meat slicer in the window with a giant prosciutto mounted on it put me in an even better mood. The food was excellent from start to finish as well as the service. Noise levels were what you expect in a family style Italian restaurant in North Beach (just right). We ate and drank until full and brought enough home for another meal. This is all round one of my favorite spots in North Beach if not all SF. \u003c/p>\n\u003cp>\tPrices are set right, service is excellent and the attention to detail right down to the cool burgundy diamond-tuck booths is dead on.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Capo’s is the brainchild of a serious pizza lover, Tony Gemignani, who already owns other Italian restaurants in San Francisco with emphasis on pizzas. Capo’s opened in November 2012 in the North Beach neighborhood of San Francisco. It is a theme restaurant, focusing on American gangsters, from Al Capon to Sam Giancana and some lower level Capos. He also successfully created an interior reminiscent of 1920’s Chicago with a tin ceiling, bare brick walls and semicircular upholstered booths with a traditional phone booth with a working phone.\u003c/p>\n\u003cp>\tSince there are no reservations accepted except for six or more, we were prepared to wait. However we were greeted by two pleasant hostesses and were promptly seated. In looking around, it became evident that this is a real family restaurant.\u003c/p>\n\u003cp>\tThe menu is built around pizzas, but other traditional Italian dishes were also available, such as Lasagna and Spaghetti with Meatballs. The pizzas come in 10 different combinations of ingredients (plus create your own) baked in one of four ways; deep dish, stuffed, cast iron pan and cracker thin crust. The crusts are made with Ceresota flour, also used in the Midwest. It takes 25-35 minutes for the pizzas to arrive after ordering. The wait staff is very professional and knowledgeable about the menu and how to pace the service based on the orders. You start with a complimentary bowl of Pasta and Fagioli. We followed the Antipasto, Chicken Vesuvio, and Frank Nitti Pizza with cracker thin crust, and ended with Vanilla Gelato and Bread Pudding. We ate family-style because the portions were of a size that lent itself to sharing. Since Capo’s is tied to the Prohibition Era, they have an unusually large selection of whiskeys.\u003c/p>\n\u003cp>\tYou get a real bang for the buck at Capo’s. I highly recommend this establishment and plan to return. There are many more interesting dishes to try and savor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>San Francisco pizza lovers have a worthy new option in Capo’s. As a rule of thumb, pizza places that dabble in multiple styles of pies tend to be lacking. Capo’s proved an exception to this rule. As a third restaurant in famed North Beach pizza-maker Tony Gemignani’s portfolio, Capo’s has an old-school, speakeasy-style vibe and decor. The wait for a walk-in table can be long–on a mid-week visit with no reservations we waited an hour for a table–but that wait just speaks to the restaurant’s popularity and the excellence of its pies and classic Italian fare. \u003c/p>\n\u003cp>\tI recommend bringing a huge appetite and several friends with you so that you can enjoy a sampling of the rich, hearty and extremely filling Italian delights that Capo’s serves up. We ordered Baked Mostaccioli with house-made Italian sausage, deep dish Old Chicago Pizza and cracker-thin crust Pizza Margherita.\u003c/p>\n\u003cp>\tThe Baked Mostaccioli arrived first. Delicious with just the right amount of chew and a zesty, sweet, chunky tomato sauce, the homemade Italian sausage was a hit with the table. The Pizza Margherita arrived next with a thin crust that was crisp and cracker-like on the bottom with good chew under the thin layer of cheese and sauce. Thin strips of fresh-cut basil topped the pie, another huge hit with everyone. The deep dish Old Chicago, a traditional cornmeal crust with a base of mozzarella under a thick layer of chunky tomato with meatballs, sausage and veggie and dollops of ricotta on top, was an intense pie. Deep dish aficionados will love this hyper-traditional pie and its copious amount of toppings. When I got home, I weighed a quarter of the pizza that I had leftover and it hit the scale at 1.6-pounds which would put the total pie at 6.4 pounds. It’s a lot of food. Hence the recommendation above to bring friends. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d definitely recommend Capo’s and would suggest that you sit in one of the giant booths if possible. They’re the best way to take in the decor and enjoy the friendly, unrushed dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"description": "Danny: "The food was excellent from start to finish as well as the service."Maria: "The pizzas come in 10 different combinations of ingredients (plus create your own) baked in one of four ways; deep dish, stuffed, cast iron pan and cracker thin crust."Andrew: "San Francisco pizza lovers have a worthy new option in Capo’s." ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Capo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11105\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to this place because I know the owners are the same as Tony’s Pizza in North Beach and the food there is very good. Our party consisted of my wife, my son ( 16 years old ) and 3 other firemen. Parking was easy as there is a structure nearby on Vallejo Street with reasonable rates. \u003c/p>\n\u003cp>\tI was pleased with the layout and ambiance of the place instantly; although new, the vibe was old school classic Italian. The restored meat slicer in the window with a giant prosciutto mounted on it put me in an even better mood. The food was excellent from start to finish as well as the service. Noise levels were what you expect in a family style Italian restaurant in North Beach (just right). We ate and drank until full and brought enough home for another meal. This is all round one of my favorite spots in North Beach if not all SF. \u003c/p>\n\u003cp>\tPrices are set right, service is excellent and the attention to detail right down to the cool burgundy diamond-tuck booths is dead on.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 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>Capo’s is the brainchild of a serious pizza lover, Tony Gemignani, who already owns other Italian restaurants in San Francisco with emphasis on pizzas. Capo’s opened in November 2012 in the North Beach neighborhood of San Francisco. It is a theme restaurant, focusing on American gangsters, from Al Capon to Sam Giancana and some lower level Capos. He also successfully created an interior reminiscent of 1920’s Chicago with a tin ceiling, bare brick walls and semicircular upholstered booths with a traditional phone booth with a working phone.\u003c/p>\n\u003cp>\tSince there are no reservations accepted except for six or more, we were prepared to wait. However we were greeted by two pleasant hostesses and were promptly seated. In looking around, it became evident that this is a real family restaurant.\u003c/p>\n\u003cp>\tThe menu is built around pizzas, but other traditional Italian dishes were also available, such as Lasagna and Spaghetti with Meatballs. The pizzas come in 10 different combinations of ingredients (plus create your own) baked in one of four ways; deep dish, stuffed, cast iron pan and cracker thin crust. The crusts are made with Ceresota flour, also used in the Midwest. It takes 25-35 minutes for the pizzas to arrive after ordering. The wait staff is very professional and knowledgeable about the menu and how to pace the service based on the orders. You start with a complimentary bowl of Pasta and Fagioli. We followed the Antipasto, Chicken Vesuvio, and Frank Nitti Pizza with cracker thin crust, and ended with Vanilla Gelato and Bread Pudding. We ate family-style because the portions were of a size that lent itself to sharing. Since Capo’s is tied to the Prohibition Era, they have an unusually large selection of whiskeys.\u003c/p>\n\u003cp>\tYou get a real bang for the buck at Capo’s. I highly recommend this establishment and plan to return. There are many more interesting dishes to try and savor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Capo’s:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>San Francisco pizza lovers have a worthy new option in Capo’s. As a rule of thumb, pizza places that dabble in multiple styles of pies tend to be lacking. Capo’s proved an exception to this rule. As a third restaurant in famed North Beach pizza-maker Tony Gemignani’s portfolio, Capo’s has an old-school, speakeasy-style vibe and decor. The wait for a walk-in table can be long–on a mid-week visit with no reservations we waited an hour for a table–but that wait just speaks to the restaurant’s popularity and the excellence of its pies and classic Italian fare. \u003c/p>\n\u003cp>\tI recommend bringing a huge appetite and several friends with you so that you can enjoy a sampling of the rich, hearty and extremely filling Italian delights that Capo’s serves up. We ordered Baked Mostaccioli with house-made Italian sausage, deep dish Old Chicago Pizza and cracker-thin crust Pizza Margherita.\u003c/p>\n\u003cp>\tThe Baked Mostaccioli arrived first. Delicious with just the right amount of chew and a zesty, sweet, chunky tomato sauce, the homemade Italian sausage was a hit with the table. The Pizza Margherita arrived next with a thin crust that was crisp and cracker-like on the bottom with good chew under the thin layer of cheese and sauce. Thin strips of fresh-cut basil topped the pie, another huge hit with everyone. The deep dish Old Chicago, a traditional cornmeal crust with a base of mozzarella under a thick layer of chunky tomato with meatballs, sausage and veggie and dollops of ricotta on top, was an intense pie. Deep dish aficionados will love this hyper-traditional pie and its copious amount of toppings. When I got home, I weighed a quarter of the pizza that I had leftover and it hit the scale at 1.6-pounds which would put the total pie at 6.4 pounds. It’s a lot of food. Hence the recommendation above to bring friends. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d definitely recommend Capo’s and would suggest that you sit in one of the giant booths if possible. They’re the best way to take in the decor and enjoy the friendly, unrushed dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bistro Liaison: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11077\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">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/cp908iPod.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=LXkvS6hx3bM]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/XfWMh6\">Map\u003c/a>\u003cbr>\n1849 Shattuck Avenue (at Hearst Ave)\u003cbr>\nBerkeley, CA 94709\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 849-2155\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:liaison1849@sbcglobal.net\">liaison1849@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://liaisonbistro.com/\">liaisonbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/BistroLiaison\">Bistro Liaison\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/BistroLiaison\">@BistroLiaison\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Natalie and Todd Kniess\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Todd Kniess\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong>Todd Kniess \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Country French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bœuf Bourguignon, Bouillabaisse, Sole Farcie, French Onion Soup, Salade Nicoise, Crème Brûlée \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> $15 per 750 ml.\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-3:00pm (brunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Lunch Prix Fixe: Monday-Friday $18- 2 courses w/ beverage (add a dessert $23 total)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, only at other restaurant Le Petit Cochon (The Little Pig)\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>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No (at \u003ca href=\"http://www.urbanspoon.com/r/6/81074/restaurant/Bistro-Liaison-Berkeley\">UrbanSpoon\u003c/a>)\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> up to 3 months\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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, wine cellar accommodates up to 20 guests for lunch, brunch dinner\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, French Trio doing mostly Edith Piaf songs\u003cbr>\n*Only on special events including New Year’s Eve, Bastille Day (French Independence Day), and Valentine’s Day\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 849-2155\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:liaison1849@sbcglobal.net\">liaison1849@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://liaisonbistro.com/\">liaisonbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/BistroLiaison\">Bistro Liaison\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/BistroLiaison\">@BistroLiaison\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Natalie and Todd Kniess\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Todd Kniess\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong>Todd Kniess \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Country French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bœuf Bourguignon, Bouillabaisse, Sole Farcie, French Onion Soup, Salade Nicoise, Crème Brûlée \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> $15 per 750 ml.\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-3:00pm (brunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Lunch Prix Fixe: Monday-Friday $18- 2 courses w/ beverage (add a dessert $23 total)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, only at other restaurant Le Petit Cochon (The Little Pig)\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>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No (at \u003ca href=\"http://www.urbanspoon.com/r/6/81074/restaurant/Bistro-Liaison-Berkeley\">UrbanSpoon\u003c/a>)\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> up to 3 months\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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, wine cellar accommodates up to 20 guests for lunch, brunch dinner\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, French Trio doing mostly Edith Piaf songs\u003cbr>\n*Only on special events including New Year’s Eve, Bastille Day (French Independence Day), and Valentine’s Day\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bistro Liaison: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11119\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you are nostalgic for an authentic French bistro, Bistro Liaison in Downtown Berkeley is the place. The restaurant opened in 2001 and quickly became a destination for Francophiles because of the food (“French soul food”) and the passionate approach to French cooking by chef Todd Kniess. Chef Kniess trained at the Culinary Institute of America, Hyde Park, N.Y. and held various apprenticeships, working his way up to Chef de Cuisine before opening Bistro Liaison.\u003c/p>\n\u003cp>\tThe food is authentic French, seasonal, and encompassing many regions of France. Because all dishes are prepared with great care, it is hard to designate any signature dishes. The overall result is a wonderful tasting experience. There were five of us dining and we had the opportunity to savor several dishes, such as Tarte Flambee, Salade de Chevre, Bouillabaisse, Truite Amandine, Porc a la Normande, Boeuf Bourguignon and Ile Flottante. It was a true symphony of flavors. The server skillfully described the specials, answered questions about the menu and made recommendations. The service was smooth and well timed.\u003c/p>\n\u003cp>\tThis French Bistro is a great value for a French restaurant and I recommend it enthusiastically and plan to visit it often in the future as I have in the past. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As someone who rarely (if ever) goes to Berkeley, I was pleasantly surprised at the ease of access to the restaurant as well as the ease of on-street parking with meters only monitored until 6pm. \u003c/p>\n\u003cp>\tThe restaurant was clean, and the décor was excellent. While we arrived only a few minutes after the restaurant opened, the restaurant filled up quickly. The hostess was very pleasant as well as the waitress. Service was very good. Menu was easy to read. I brought my mother-in-law who has been to France and it reminded her of an authentic French restaurant. The appetizer was very good and something different. The main courses were also both very good. Portions were very generous; noise levels were not an issue even as it filled up. We both really enjoyed the overall dining experience and will return. The price and/or value were very reasonable for quality and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>At 6 p.m. on a Saturday night, this quaint, elegant French bistro on a Berkeley corner had a subdued vibe and an older crowd. As we quickly found out, it’s a popular pre-theater dining spot for people attending the Berkeley Rep, and soon diners filled every table and the place bustled with energy. Friendly wait staff provided attentive, but not pushy, service and while they kept diners moving along around us, they had no problem with our more leisurely pace as we completed a French dining pentathlon. \u003c/p>\n\u003cp>An intensely rich French Onion Soup proved a solid start to the meal with focused, deep flavor. Next up we tackled Mussels in a lovely light, flavorful broth of wine, garlic, butter, shallots and tarragon topped with an interesting, delicious twist in the form of sautéed spinach. Delicious. Even with a packed, chatty dining room and a semi-open kitchen, it was still possible to have a conversation across the table without shouting, which we definitely appreciated. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moving onto the entrees we enjoyed a perfectly medium-rare New York Strip Steak in green peppercorn sauce with fries. Concurrently, we enjoyed a Bouillabaisse loaded with seafood including scallops, shrimp, mussels, clams and rock cod in a rich, complex broth–truly one of the best bouillabaisses anyone in our party has tried. Both the steak and bouillabaisse came in unexpectedly huge portions, a very nice surprise, indeed. We only made it through half of each entree and left room to sample the Molten Chocolate Cake with vanilla bean ice cream and raspberry sauce. We were glad we did as the sweet taste nicely topped off our pleasant evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bistro Liaison: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11119\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you are nostalgic for an authentic French bistro, Bistro Liaison in Downtown Berkeley is the place. The restaurant opened in 2001 and quickly became a destination for Francophiles because of the food (“French soul food”) and the passionate approach to French cooking by chef Todd Kniess. Chef Kniess trained at the Culinary Institute of America, Hyde Park, N.Y. and held various apprenticeships, working his way up to Chef de Cuisine before opening Bistro Liaison.\u003c/p>\n\u003cp>\tThe food is authentic French, seasonal, and encompassing many regions of France. Because all dishes are prepared with great care, it is hard to designate any signature dishes. The overall result is a wonderful tasting experience. There were five of us dining and we had the opportunity to savor several dishes, such as Tarte Flambee, Salade de Chevre, Bouillabaisse, Truite Amandine, Porc a la Normande, Boeuf Bourguignon and Ile Flottante. It was a true symphony of flavors. The server skillfully described the specials, answered questions about the menu and made recommendations. The service was smooth and well timed.\u003c/p>\n\u003cp>\tThis French Bistro is a great value for a French restaurant and I recommend it enthusiastically and plan to visit it often in the future as I have in the past. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Monday, January 6, 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>As someone who rarely (if ever) goes to Berkeley, I was pleasantly surprised at the ease of access to the restaurant as well as the ease of on-street parking with meters only monitored until 6pm. \u003c/p>\n\u003cp>\tThe restaurant was clean, and the décor was excellent. While we arrived only a few minutes after the restaurant opened, the restaurant filled up quickly. The hostess was very pleasant as well as the waitress. Service was very good. Menu was easy to read. I brought my mother-in-law who has been to France and it reminded her of an authentic French restaurant. The appetizer was very good and something different. The main courses were also both very good. Portions were very generous; noise levels were not an issue even as it filled up. We both really enjoyed the overall dining experience and will return. The price and/or value were very reasonable for quality and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>At 6 p.m. on a Saturday night, this quaint, elegant French bistro on a Berkeley corner had a subdued vibe and an older crowd. As we quickly found out, it’s a popular pre-theater dining spot for people attending the Berkeley Rep, and soon diners filled every table and the place bustled with energy. Friendly wait staff provided attentive, but not pushy, service and while they kept diners moving along around us, they had no problem with our more leisurely pace as we completed a French dining pentathlon. \u003c/p>\n\u003cp>An intensely rich French Onion Soup proved a solid start to the meal with focused, deep flavor. Next up we tackled Mussels in a lovely light, flavorful broth of wine, garlic, butter, shallots and tarragon topped with an interesting, delicious twist in the form of sautéed spinach. Delicious. Even with a packed, chatty dining room and a semi-open kitchen, it was still possible to have a conversation across the table without shouting, which we definitely appreciated. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moving onto the entrees we enjoyed a perfectly medium-rare New York Strip Steak in green peppercorn sauce with fries. Concurrently, we enjoyed a Bouillabaisse loaded with seafood including scallops, shrimp, mussels, clams and rock cod in a rich, complex broth–truly one of the best bouillabaisses anyone in our party has tried. Both the steak and bouillabaisse came in unexpectedly huge portions, a very nice surprise, indeed. We only made it through half of each entree and left room to sample the Molten Chocolate Cake with vanilla bean ice cream and raspberry sauce. We were glad we did as the sweet taste nicely topped off our pleasant evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11081\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">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/cp908iPod.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=z30ENdrYkM8]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/vaGvuR\">Map\u003c/a>\u003cbr>\nPier 1.5 Embarcadero (at Washington Street)\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot, Validated\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 397-8880\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lamarcebicheria.com\">info@lamarcebicheria.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://lamarsf.com/\">lamarsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/lamarsf\">La Mar Cebicheria Peruana San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LaMarSF\">@LaMarSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gastón Acurío\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Danny Kou\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Peruvian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cebiche\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:30pm (brunch/lunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch, 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/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/la-mar-cebicheria-peruana\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week\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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 397-8880\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lamarcebicheria.com\">info@lamarcebicheria.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://lamarsf.com/\">lamarsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/lamarsf\">La Mar Cebicheria Peruana San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LaMarSF\">@LaMarSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gastón Acurío\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Danny Kou\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Peruvian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cebiche\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:30pm (brunch/lunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch, 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/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/la-mar-cebicheria-peruana\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week\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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When seeking adventurous and tasty cosmopolitan dining options, the areas most likely to spring to mind include the Mission, Pac Heights and the Marina. But a handful of restaurants on the water on the Embarcadero shine bright, and if you have a passion for Peruvian food, then La Mar at Pier 1.5 should be a must-visit. \u003c/p>\n\u003cp>An open, airy, white space with waterfront views and high ceilings, the large dining room hosted a very diverse group of diners on this visit. Once seated, our server, Tony, proved exceptionally friendly, helpful and attentive, all in a very genuine manner. We indulged in our favorite appetizer; a tasting of four ceviches showcasing a broad range of inventive flavor profiles ranging from Japanese and Mexican-inspired to traditional Peruvian. If you love ceviche the way we do, this dish is not to be missed. While you’ll find the ceviche portions to be smaller than comparable dishes at Limon, the city’s Peruvian standard, the quality of the fish and ingredients at La Mar are superlative, by far the best we’ve sampled.\u003c/p>\n\u003cp>In the entree domain, the Lomo Saltado boasted tender chunks of beef with vegetables in a rich, hearty marinade with fried potatoes. We ordered the Arroz Norteno based on a recommendation from Tony and weren’t disappointed. A paella-like dish featuring an abundance of scallops, shrimps, mussels and vegetables in a delicious reduced broth that infused wok-sautéed rice with deep, rich flavor, we will definitely order this again on our next visit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For dessert we indulged in Queso Helado, a four-milk ice cream topped with cinnamon and rice foam that tasted like a light, icy horchata treat. Sweet and delicious, but not too heavy after a very filling meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon arrival at La Mar, we parked in the lot across the street at a cost of $18. A hostess seated us almost immediately. The restaurant is in a beautiful port building with a spectacular entrance and bar. Upon being seated, the waitress promptly took our drink orders and another server brought us plantain chips with 2 sauces which were quite tasty. The waitress then explained the menu and we ordered what we thought would be best for our palates. \u003c/p>\n\u003cp>The crab and potato dish was very good along with the tuna ceviche. After that, however, things went downhill. The noodle dish tasted and smelled like the burnt microwave popcorn that I’ve encountered in my home. The chicken dish was salty and scarce. Wrapping it up, dessert was actually somewhat of a meal saver – it was very good. \u003c/p>\n\u003cp>The overall experience was fair. Even the beautiful décor and ambience isn’t enough to have us return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you reminisce about your trip to Machu Picchu via Lima and Cuzco, dining at La Mar Cebicheria Peruana will bring back fond memories of Peruvian gastronomy. This restaurant is truly authentic Peruvian. \u003c/p>\n\u003cp>\tThe ambiance is contemporary with several large rooms and an open kitchen. There is also a covered and heated patio room next to the water. The décor is beautiful with smart modern design and interesting tropical flower arrangements. We were seated in the patio next to a window. Staff also made sure that the temperature on the patio was just right for comfort.\u003c/p>\n\u003cp>\tService was attentive and the waiter took time to explain ingredients. He politely checked in periodically to see if we were satisfied. Timing of food delivery was just right, but we had to ask for a dessert menu. Most of the food centered on fish and other seafood. It was tasty, fresh and in creative combinations. Most of it was spicy, per Peruvian taste, but there were a few dishes that catered to those who don’t like or can’t eat spicy food. The portion sizes were large enough to share among two or three people and just right for tasting a variety of plates. We chose Cebiche Nikei, Ensalada Andina, Short Rib Seco, Pescado (yellow tail), Tapioca de Coco, Mazamorra Morada Tart and coffee. Prices are moderate to high, however, dishes can be shared and value is generally good because of the quality and service.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tI will recommend La Mar to friends and I plan to return.\t\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When seeking adventurous and tasty cosmopolitan dining options, the areas most likely to spring to mind include the Mission, Pac Heights and the Marina. But a handful of restaurants on the water on the Embarcadero shine bright, and if you have a passion for Peruvian food, then La Mar at Pier 1.5 should be a must-visit. \u003c/p>\n\u003cp>An open, airy, white space with waterfront views and high ceilings, the large dining room hosted a very diverse group of diners on this visit. Once seated, our server, Tony, proved exceptionally friendly, helpful and attentive, all in a very genuine manner. We indulged in our favorite appetizer; a tasting of four ceviches showcasing a broad range of inventive flavor profiles ranging from Japanese and Mexican-inspired to traditional Peruvian. If you love ceviche the way we do, this dish is not to be missed. While you’ll find the ceviche portions to be smaller than comparable dishes at Limon, the city’s Peruvian standard, the quality of the fish and ingredients at La Mar are superlative, by far the best we’ve sampled.\u003c/p>\n\u003cp>In the entree domain, the Lomo Saltado boasted tender chunks of beef with vegetables in a rich, hearty marinade with fried potatoes. We ordered the Arroz Norteno based on a recommendation from Tony and weren’t disappointed. A paella-like dish featuring an abundance of scallops, shrimps, mussels and vegetables in a delicious reduced broth that infused wok-sautéed rice with deep, rich flavor, we will definitely order this again on our next visit. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dessert we indulged in Queso Helado, a four-milk ice cream topped with cinnamon and rice foam that tasted like a light, icy horchata treat. Sweet and delicious, but not too heavy after a very filling meal. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon arrival at La Mar, we parked in the lot across the street at a cost of $18. A hostess seated us almost immediately. The restaurant is in a beautiful port building with a spectacular entrance and bar. Upon being seated, the waitress promptly took our drink orders and another server brought us plantain chips with 2 sauces which were quite tasty. The waitress then explained the menu and we ordered what we thought would be best for our palates. \u003c/p>\n\u003cp>The crab and potato dish was very good along with the tuna ceviche. After that, however, things went downhill. The noodle dish tasted and smelled like the burnt microwave popcorn that I’ve encountered in my home. The chicken dish was salty and scarce. Wrapping it up, dessert was actually somewhat of a meal saver – it was very good. \u003c/p>\n\u003cp>The overall experience was fair. Even the beautiful décor and ambience isn’t enough to have us return.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed La Mar:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you reminisce about your trip to Machu Picchu via Lima and Cuzco, dining at La Mar Cebicheria Peruana will bring back fond memories of Peruvian gastronomy. This restaurant is truly authentic Peruvian. \u003c/p>\n\u003cp>\tThe ambiance is contemporary with several large rooms and an open kitchen. There is also a covered and heated patio room next to the water. The décor is beautiful with smart modern design and interesting tropical flower arrangements. We were seated in the patio next to a window. Staff also made sure that the temperature on the patio was just right for comfort.\u003c/p>\n\u003cp>\tService was attentive and the waiter took time to explain ingredients. He politely checked in periodically to see if we were satisfied. Timing of food delivery was just right, but we had to ask for a dessert menu. Most of the food centered on fish and other seafood. It was tasty, fresh and in creative combinations. Most of it was spicy, per Peruvian taste, but there were a few dishes that catered to those who don’t like or can’t eat spicy food. The portion sizes were large enough to share among two or three people and just right for tasting a variety of plates. We chose Cebiche Nikei, Ensalada Andina, Short Rib Seco, Pescado (yellow tail), Tapioca de Coco, Mazamorra Morada Tart and coffee. Prices are moderate to high, however, dishes can be shared and value is generally good because of the quality and service.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tI will recommend La Mar to friends and I plan to return.\t\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=tXhgWb54A84]\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=11056\">episode 908\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.brancaia.com/en/brancaia-winery-wines/\">2010 Brancaia “Tre” Toscana, Italy\u003c/a> ($18)\u003cbr>\nA triple meaning for a wine named three in Italian. Brancaia has three Tuscan estates, this is their third label, and the blend is a trio of varieties including Sangiovese, Merlot and Cabernet Sauvignon. Earthy aromas pair with a supple and grippy texture making it a red for the dinner table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://waterswinery.com/\">2012 Waters “Prelude” white blend, Horse Heaven Hills, Columbia Valley, Washington\u003c/a> ($28)\u003cbr>\nIf you’re looking for a white with personality and class, this is it. A stunning Rhone-style blend from Washington crafted from grapes Roussanne and Viognier by rock star winemaker, Jamie Brown, this is a wine to seek out and savor. Made with half stainless steel tanks and half oak barrels, it’s rich and full-bodied yet the wine’s vibrancy and freshness still speaks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/2012-Light-Horse-Chardonnay--California?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Light Horse Chardonnay, California\u003c/a> ($14)\u003cbr>\nThis is the kind of Chardonnay you’ll want to sip from poolside to tableside. Expressing ripe fruit notes it also captures the brightness and lightness of Chardonnay. With just a kiss of oak to add complexity, this is a wine for enjoying alone or with a wide variety of dishes from salmon in a mustard sauce to soft cheese topped with spicy chutney. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. So, drink well and do good at the same time. I’ll toast to that.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir\">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/40/2014/05/cp908-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp908-wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 908\" class=\"size-full wp-image-11041\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://waterswinery.com/\">2012 Waters “Prelude” white blend, Horse Heaven Hills, Columbia Valley, Washington\u003c/a> ($28)\u003cbr>\nIf you’re looking for a white with personality and class, this is it. A stunning Rhone-style blend from Washington crafted from grapes Roussanne and Viognier by rock star winemaker, Jamie Brown, this is a wine to seek out and savor. Made with half stainless steel tanks and half oak barrels, it’s rich and full-bodied yet the wine’s vibrancy and freshness still speaks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/2012-Light-Horse-Chardonnay--California?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Light Horse Chardonnay, California\u003c/a> ($14)\u003cbr>\nThis is the kind of Chardonnay you’ll want to sip from poolside to tableside. Expressing ripe fruit notes it also captures the brightness and lightness of Chardonnay. With just a kiss of oak to add complexity, this is a wine for enjoying alone or with a wide variety of dishes from salmon in a mustard sauce to soft cheese topped with spicy chutney. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. So, drink well and do good at the same time. I’ll toast to that.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir\">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/40/2014/05/cp908-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp908-wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 908\" class=\"size-full wp-image-11041\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp908-wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\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://thebeachhousewines.com/\">2013 Douglas Green “the beach house” Sauvignon Blanc, Western Cape, South Africa\u003c/a> ($9)\u003cbr>\nThis wine is a crowd pleaser. Nothing serious or stuffy here, just a wine that’s pure fun to sip. Zesty and juicy, it captures a ping of citrusy freshness that makes it a white to drink beachside or tableside with salads, light fish dishes, and spicy cuisine. Make sure to stock up, you’ll drink it quickly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.robertoatley.com/\">2010 Robert Oatley Shiraz, McLaren Vale, South Australia\u003c/a> ($18)\u003cbr>\nBob Oatley has a rich history in the Aussie wine business having owned the famed Rosemount Estate winery that put Shiraz on American’s wine map. With his current namesake winery, Oatley has taken Shiraz to the next level. This elegant yet still voluptuous red shows what fruit from the marine-influenced McLaren Vale area can produce. A spicy, saucy sip ideal paired with hearty fare hot off the grill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/2012-Light-Horse-Chardonnay--California?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Light Horse Chardonnay, California\u003c/a> ($14)\u003cbr>\nThis is the kind of Chardonnay you’ll want to sip from poolside to tableside. Expressing ripe fruit notes it also captures the brightness and lightness of Chardonnay. With just a kiss of oak to add complexity, this is a wine for enjoying alone or with a wide variety of dishes from salmon in a mustard sauce to soft cheese topped with spicy chutney. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. So, drink well and do good at the same time. I’ll toast to that.\u003c/p>\n\u003cp>\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\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (855) 747-4455\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@senorsisig.com\">info@senorsisig.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.senorsisig.com/\">senorsisig.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Senior-Sisig/208217532540286\">Senior Sisig\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/senorsisig\">@senorsisig\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Evan Kidera and Gil Payumo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gil Payumo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Filipino Fusion (Filipino/Mexican)\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sisig Tacos and The California Sisig Burrito\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> hours change weekly – \u003ca href=\"http://www.senorsisig.com/#find-us\">check the website\u003c/a>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am–2:00pm, 5:00pm–9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am–2:00pm, 5:00pm–9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am–2:00pm, 5:00pm–9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am–2:00pm, 5:00pm–9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am–2:00pm, 5:00pm–9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (food truck)\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> Yes, some locations have seating available\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, some locations have entertainment \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Señor Sisig Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10982\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, December 20, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This food truck is amazing. As a vegetarian, I’m constantly looking for great dishes that use tofu in them correctly and Sisig is it. On this last visit I ordered one of my favorites, the Tofu Sisig with Steamed Rice (spicy) and I “silog’d” it by adding a fried egg to it, which was placed on top of the rice. I also ordered their dessert, the Ube Alfajores, which is a really buttery, delicate cookie with a purple yam filling. Not super sweet, but just right. I also tried the Sarsi soda for the first time; it’s essentially a Filipino version of Root Beer. Not really my favorite, it kind of had a licorice flavor to it, but it was worth a try. \u003c/p>\n\u003cp>What I love about my entrée is the simplicity of it yet the amount of flavor I get from it, including spiciness from the jalapeños. You can really taste your protein, in my case tofu, exactly as it is without muddling the flavors. They use firm tofu and fry it, then add a marinade of sweet chili sauce, garlic, and jalapeños to get an amazing sweet and smoky flavor. The mellowness of the rice really calms the spice from the diced jalapeños (which is optional). There are definitely peak hours with this truck due its popularity, so whenever I go, I also plan to go at the beginning or the end of their operating hours to beat the crowds. But I will say, once you order the food, it comes fast. The staff is super friendly, they even remember my name and order. Even though you’re not going to walk away from this place paying less than $8, it’s definitely worth it because of its perfect mix of Mexican spiciness and Asian flavors.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Tuesday, January 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was a bit hesitant to try cuisine from a food truck because I usually like a full dining experience, but I was pleasantly surprised after trying Señor Sisig.\u003c/p>\n\u003cp>I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes, so I ordered a Spicy Pork Señor Sisig Burrito. The burrito included adobo garlic rice, pinto beans, lettuce, pico de gallo and cilantro cream sauce. I opted for cheese and removed the pico de gallo and cilantro cream sauce. It was full of flavors and incredibly spicy. It was a bit dry, but I think it probably would have had more moisture had I included the cilantro cream sauce (although, I am allergic to cilantro).\u003c/p>\n\u003cp>I arrived 15 minutes after their opening time of 11am and there were already approximately 10 people in line. The line moved fairly quickly and I was off with my burrito by 11:35am.\u003c/p>\n\u003cp>The lady at the counter was friendly, fast and efficient.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, January 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to Señor Sisig’s truck at the corner of Pine and Sansome, in San Francisco’s Financial district, on an extremely quiet, post-holiday Friday. This was carefully planned, as I’ve seen the extraordinarily long lines that appear at lunchtime during a “normal” work week. The enthusiasm is well deserved, as the very abbreviated menu offers some vibrant and unexpected tastes.\u003c/p>\n\u003cp>Our first choice, the Señor Sisig Burrito, was prepared with pork, adobo garlic rice, pinto beans, lettuce, pico de gallo and a delicious cilantro cream sauce. The heavy burrito was enough for two, with ample meat and fillings. Each component worked perfectly with the others, especially the adobo garlic rice which was perhaps the best I’ve ever had. Our second selection, the California Sisig Burrito, came with chicken, French fries inside, shredded cheese, sour cream, guacamole and pico de gallo. This was far less successful than the first burrito. My companions and I are still at a loss to understand why the French fries had been incorporated into a burrito, particularly since they replaced the near perfect rice. The chicken suffered under the preparation, the small dice drying out quickly. Our third choice was the Sisig with steamed rice and an optional fried egg. It was a simple presentation of the pork and white rice, with diced onions and diced jalapeños all topped with a fried egg. It was simple and straight forward and very good, although the meat approached dryness and we all longed for the adobo garlic rice. Man, I love that rice!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Be warned, the food at Señor Sisig is very, very good, but you must race to consume your lunch, as there is little in the offerings to retain heat, and if you visit the truck in the Financial district there is no place to sit. After a three block walk, all of our dishes had cooled markedly and lost much of their vibrancy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Suki:\u003c/strong> \"As a vegetarian, I’m constantly looking for great dishes that use tofu in them correctly and Sisig is it.\"\u003cbr />\u003cstrong>Shannyn:\u003c/strong> \"I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes.\u003cbr />\u003cstrong>Douglas:\u003c/strong> \"The adobo garlic rice which was perhaps the best I've ever had.\u003cbr /> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Señor Sisig Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10982\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, December 20, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This food truck is amazing. As a vegetarian, I’m constantly looking for great dishes that use tofu in them correctly and Sisig is it. On this last visit I ordered one of my favorites, the Tofu Sisig with Steamed Rice (spicy) and I “silog’d” it by adding a fried egg to it, which was placed on top of the rice. I also ordered their dessert, the Ube Alfajores, which is a really buttery, delicate cookie with a purple yam filling. Not super sweet, but just right. I also tried the Sarsi soda for the first time; it’s essentially a Filipino version of Root Beer. Not really my favorite, it kind of had a licorice flavor to it, but it was worth a try. \u003c/p>\n\u003cp>What I love about my entrée is the simplicity of it yet the amount of flavor I get from it, including spiciness from the jalapeños. You can really taste your protein, in my case tofu, exactly as it is without muddling the flavors. They use firm tofu and fry it, then add a marinade of sweet chili sauce, garlic, and jalapeños to get an amazing sweet and smoky flavor. The mellowness of the rice really calms the spice from the diced jalapeños (which is optional). There are definitely peak hours with this truck due its popularity, so whenever I go, I also plan to go at the beginning or the end of their operating hours to beat the crowds. But I will say, once you order the food, it comes fast. The staff is super friendly, they even remember my name and order. Even though you’re not going to walk away from this place paying less than $8, it’s definitely worth it because of its perfect mix of Mexican spiciness and Asian flavors.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Tuesday, January 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was a bit hesitant to try cuisine from a food truck because I usually like a full dining experience, but I was pleasantly surprised after trying Señor Sisig.\u003c/p>\n\u003cp>I read about the history of the truck prior and took notice to the Marinated Pork Shoulder (which marinates for 24 hours in a special blend of spices) which is the base of most of their dishes, so I ordered a Spicy Pork Señor Sisig Burrito. The burrito included adobo garlic rice, pinto beans, lettuce, pico de gallo and cilantro cream sauce. I opted for cheese and removed the pico de gallo and cilantro cream sauce. It was full of flavors and incredibly spicy. It was a bit dry, but I think it probably would have had more moisture had I included the cilantro cream sauce (although, I am allergic to cilantro).\u003c/p>\n\u003cp>I arrived 15 minutes after their opening time of 11am and there were already approximately 10 people in line. The line moved fairly quickly and I was off with my burrito by 11:35am.\u003c/p>\n\u003cp>The lady at the counter was friendly, fast and efficient.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed Señor Sisig Food Truck:\u003c/strong> Friday, January 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to Señor Sisig’s truck at the corner of Pine and Sansome, in San Francisco’s Financial district, on an extremely quiet, post-holiday Friday. This was carefully planned, as I’ve seen the extraordinarily long lines that appear at lunchtime during a “normal” work week. The enthusiasm is well deserved, as the very abbreviated menu offers some vibrant and unexpected tastes.\u003c/p>\n\u003cp>Our first choice, the Señor Sisig Burrito, was prepared with pork, adobo garlic rice, pinto beans, lettuce, pico de gallo and a delicious cilantro cream sauce. The heavy burrito was enough for two, with ample meat and fillings. Each component worked perfectly with the others, especially the adobo garlic rice which was perhaps the best I’ve ever had. Our second selection, the California Sisig Burrito, came with chicken, French fries inside, shredded cheese, sour cream, guacamole and pico de gallo. This was far less successful than the first burrito. My companions and I are still at a loss to understand why the French fries had been incorporated into a burrito, particularly since they replaced the near perfect rice. The chicken suffered under the preparation, the small dice drying out quickly. Our third choice was the Sisig with steamed rice and an optional fried egg. It was a simple presentation of the pork and white rice, with diced onions and diced jalapeños all topped with a fried egg. It was simple and straight forward and very good, although the meat approached dryness and we all longed for the adobo garlic rice. Man, I love that rice!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Be warned, the food at Señor Sisig is very, very good, but you must race to consume your lunch, as there is little in the offerings to retain heat, and if you visit the truck in the Financial district there is no place to sit. After a three block walk, all of our dishes had cooled markedly and lost much of their vibrancy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>M.Y. China: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10935\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">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/cp907iPod.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=_qmSnfVbvCM]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/Wp8zFz\">Map\u003c/a>\u003cbr>\n845 Market Street, Level 4 (in Westfield San Francisco Centre)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Paid lot, Validated $10 for 3 hrs. w/validation at Nordstrom Valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@tastemychina.com\">info@tastemychina.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.tastemychina.com/\">tastemychina.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tastemychina\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://www.twitter.com/TasteMYChina\">@TasteMYChina\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Martin Yan Mgmt., LLC\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Wu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Peking Roast Duck, Kung Pao Live Dungeness Crab, Beef Hand Pulled Noodle Soup\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> available at all times\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, except for brunch\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/my-china-sf\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations day of visit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Noodle Pulling\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>M.Y. China: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10935\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">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/cp907iPod.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/_qmSnfVbvCM'\n title='//www.youtube.com/embed/_qmSnfVbvCM'\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/Wp8zFz\">Map\u003c/a>\u003cbr>\n845 Market Street, Level 4 (in Westfield San Francisco Centre)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Paid lot, Validated $10 for 3 hrs. w/validation at Nordstrom 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) 580-3001\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@tastemychina.com\">info@tastemychina.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.tastemychina.com/\">tastemychina.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tastemychina\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://www.twitter.com/TasteMYChina\">@TasteMYChina\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Martin Yan Mgmt., LLC\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Wu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Peking Roast Duck, Kung Pao Live Dungeness Crab, Beef Hand Pulled Noodle Soup\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> available at all times\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, except for brunch\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/my-china-sf\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations day of visit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Noodle Pulling\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>M.Y. China: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10957\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is by far the best Chinese restaurant in San Francisco as well as being very reasonably priced. From the moment you walk in you feel very welcomed by the friendly and courteous staff. Some people may be discouraged by the fact this restaurant is located in the Westfield Mall, but once you step inside, you immediately forget where you are due to the warm décor.\u003c/p>\n\u003cp>Throughout the duration of your meal, you will experience the cooking and noodle-pulling from the large open kitchen and noodle station, which is incredibly fun to watch.\u003c/p>\n\u003cp>I have been there on many occasions where Martin Yan is walking throughout the restaurant and entertaining customers. The menu is innovative and the wine list enhances the flavors of the cuisine. The specialty cocktail list is one of my favorites in the city. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>M.Y. china is great for date night, large parties, and is very kid-friendly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Monday, November 25, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This place is super cute! The hostess and server were really nice; we got seated right away at the noodle bar. The restaurant was maybe only a third full, so it wasn’t super noisy. Our server asked what kind of water we wanted, which is awesome because I love sparkling water, which is what I got and my friend got regular water; they came out in separate glass bottles. \u003c/p>\n\u003cp>My friend and I decided to do family style, splitting the Crispy Organic Tofu, Sichuan Green Beans, Vegetarian Longevity Soup and the Sugar Egg Puffs for dessert. The crispy tofu came out in little stacked blocks with some really spicy jalapeño garnish on top and a dipping sauce that tasted like the bottled Thai sweet chili sauce. The dish overall was so spicy it hurt, and my friend and I love spicy. I also like firmer tofu. The green beans were perfectly spicy, cooked just right, and a decent portion. The noodle soup had these Udon-like green colored noodles, super chewy. The broth was amazing, like a really rich vegetable broth. There were a couple slices of shitake, which were great but could have been more of, a couple slices of tofu, could also have had more of, and then these little white mushrooms that by the end were too many and some got left. \u003c/p>\n\u003cp>But honestly the highlight was the Sugar Egg Puffs. They were like sugar dusted pop-overs that came with this amazing raspberry coulis, vanilla bean whipped cream and a chocolate sauce, the highlight being the first two. Needless to say, 5 were not enough for the two of us. Also, my Mai Tai drink when it came was a little disappointing because of the small size, but it was strong and by the end I felt tipsy. I will definitely be back, most likely for the green beans and those amazing egg puffs.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Friday, December 27, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is a large restaurant which is comprised of three physical spaces. A large, interior room is sophisticated and spacious. The bar area is comfortable and affords the diner a chance to see the rather frantic preparation of the dishes (as the chefs repeatedly flip their woks…the food spends almost half of its time in mid-air). The uncomfortable exterior seating “under the dome,” literally exposes the poor diner to an endless parade of shoppers and, during holiday events, a deafening light show projected on the dome’s interior. It is unfortunate that one would be expected to dine in any high end establishment where the ambient noise level approached that of a garage band rehearsal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We were promptly seated in the interior dining room. After reviewing the extensive menu, and being somewhat overwhelmed by the range of choices, we asked our waiter if there was a set menu available for dinner. He explained that there had been, but was no more. Left to our own devices, two in our party chose the Curry Live Dungeness Crab special. The remaining three decided to share (family style) Hong Kong Crispy Noodle with Chicken XO, Chairman Mao’s Chicken and Wok Seared Beef Filet. The Chairman Mao’s Chicken was very good, with a crisp and spicy coating with bell peppers and onions and two dipping sauces on the side. The Hong Kong style noodles were perfectly fried, without a hint of oil, and wonderfully crunchy under the XO sauce and vegetables. But the stars of the dish, and of the Chairman Mao’s Chicken, were the “chicken bites.” The white-meat chicken was obviously from a heavenly bird, perfectly cooked, moist and tender. The Wok Seared Beef Filet was also delicious, made from very high quality beef and seared beautifully with a Sichuan Peppercorn glaze served on a bed of baby arugula. My two colleagues were, almost literally, immersed in their Curry Live Dungeness Crab. The huge crab arrived in an oversized bowl with mounds of vegetables in a superb curry sauce. They attacked with gusto, and it was clear after a few minutes that they would need several additional napkins. Worthless, tiny wetnaps had been delivered to the table, but a sympathetic restaurant would anticipate the need for something much more substantial. Good, but not extraordinary Sugar Egg Puffs with sauces were served as dessert. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>M.Y. China: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10957\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/shannyn-kastner125x125.jpg\" alt=\"Shannyn Kastner\" title=\"Shannyn Kastner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shannyn\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Housewife and Foodie\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> M.Y. China\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Thursday, December 26, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is by far the best Chinese restaurant in San Francisco as well as being very reasonably priced. From the moment you walk in you feel very welcomed by the friendly and courteous staff. Some people may be discouraged by the fact this restaurant is located in the Westfield Mall, but once you step inside, you immediately forget where you are due to the warm décor.\u003c/p>\n\u003cp>Throughout the duration of your meal, you will experience the cooking and noodle-pulling from the large open kitchen and noodle station, which is incredibly fun to watch.\u003c/p>\n\u003cp>I have been there on many occasions where Martin Yan is walking throughout the restaurant and entertaining customers. The menu is innovative and the wine list enhances the flavors of the cuisine. The specialty cocktail list is one of my favorites in the city. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>M.Y. china is great for date night, large parties, and is very kid-friendly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/suki-van-arsdale125x125.jpg\" alt=\"Suki van Arsdale\" title=\"Suki van Arsdale\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suki\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student/Aspiring Filmmaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Señor Sisig Food Truck\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Monday, November 25, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This place is super cute! The hostess and server were really nice; we got seated right away at the noodle bar. The restaurant was maybe only a third full, so it wasn’t super noisy. Our server asked what kind of water we wanted, which is awesome because I love sparkling water, which is what I got and my friend got regular water; they came out in separate glass bottles. \u003c/p>\n\u003cp>My friend and I decided to do family style, splitting the Crispy Organic Tofu, Sichuan Green Beans, Vegetarian Longevity Soup and the Sugar Egg Puffs for dessert. The crispy tofu came out in little stacked blocks with some really spicy jalapeño garnish on top and a dipping sauce that tasted like the bottled Thai sweet chili sauce. The dish overall was so spicy it hurt, and my friend and I love spicy. I also like firmer tofu. The green beans were perfectly spicy, cooked just right, and a decent portion. The noodle soup had these Udon-like green colored noodles, super chewy. The broth was amazing, like a really rich vegetable broth. There were a couple slices of shitake, which were great but could have been more of, a couple slices of tofu, could also have had more of, and then these little white mushrooms that by the end were too many and some got left. \u003c/p>\n\u003cp>But honestly the highlight was the Sugar Egg Puffs. They were like sugar dusted pop-overs that came with this amazing raspberry coulis, vanilla bean whipped cream and a chocolate sauce, the highlight being the first two. Needless to say, 5 were not enough for the two of us. Also, my Mai Tai drink when it came was a little disappointing because of the small size, but it was strong and by the end I felt tipsy. I will definitely be back, most likely for the green beans and those amazing egg puffs.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/douglas-schlafer125x125.jpg\" alt=\"Douglas Schlafer\" title=\"Douglas Schlafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Douglas\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Trust Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Italian Colors Restaurant\u003cbr>\n\u003cstrong>Reviewed M.Y. China:\u003c/strong> Friday, December 27, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>M.Y. China is a large restaurant which is comprised of three physical spaces. A large, interior room is sophisticated and spacious. The bar area is comfortable and affords the diner a chance to see the rather frantic preparation of the dishes (as the chefs repeatedly flip their woks…the food spends almost half of its time in mid-air). The uncomfortable exterior seating “under the dome,” literally exposes the poor diner to an endless parade of shoppers and, during holiday events, a deafening light show projected on the dome’s interior. It is unfortunate that one would be expected to dine in any high end establishment where the ambient noise level approached that of a garage band rehearsal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We were promptly seated in the interior dining room. After reviewing the extensive menu, and being somewhat overwhelmed by the range of choices, we asked our waiter if there was a set menu available for dinner. He explained that there had been, but was no more. Left to our own devices, two in our party chose the Curry Live Dungeness Crab special. The remaining three decided to share (family style) Hong Kong Crispy Noodle with Chicken XO, Chairman Mao’s Chicken and Wok Seared Beef Filet. The Chairman Mao’s Chicken was very good, with a crisp and spicy coating with bell peppers and onions and two dipping sauces on the side. The Hong Kong style noodles were perfectly fried, without a hint of oil, and wonderfully crunchy under the XO sauce and vegetables. But the stars of the dish, and of the Chairman Mao’s Chicken, were the “chicken bites.” The white-meat chicken was obviously from a heavenly bird, perfectly cooked, moist and tender. The Wok Seared Beef Filet was also delicious, made from very high quality beef and seared beautifully with a Sichuan Peppercorn glaze served on a bed of baby arugula. My two colleagues were, almost literally, immersed in their Curry Live Dungeness Crab. The huge crab arrived in an oversized bowl with mounds of vegetables in a superb curry sauce. They attacked with gusto, and it was clear after a few minutes that they would need several additional napkins. Worthless, tiny wetnaps had been delivered to the table, but a sympathetic restaurant would anticipate the need for something much more substantial. Good, but not extraordinary Sugar Egg Puffs with sauces were served as dessert. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"pri-the-world": {
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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