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"content": "\u003cp>\u003cstrong>Italian Colors Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10940\">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=dhN_MKaDg3o]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/uFid0l\">Map\u003c/a>\u003cbr>\n2220 Mountain Boulevard (at Snake Road)\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 482-8094\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:italiancolors@gmail.com\">italiancolors@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.italiancolorsrestaurant.com/\">italiancolorsrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Italian-Colors-Restaurant/499709555320\">Italian Colors Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Alan Carlson and Steve Montgomery\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alan Carlson\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Alan Carlson\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cal-Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> 72-Hour Braised Short Ribs, Housemade Soups, Gnocchi Bolognese, Green Scarves Lasagna, Beet Salad, Flowerless Gooey Warm Chocolate Cake\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> $16\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit \u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:30pm-9:00pm (dinner only)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm-9:00pm (dinner only)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch) 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch) 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch) 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm-9:30pm (dinner only)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm-9:00pm (dinner only)\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> $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/italian-colors\">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 one year in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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> Yes, Live solo finger-style guitar, Trio of guitar, stand-up bass & trumpet\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Italian Colors Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10970\">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/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 Italian Colors Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Italian Colors is among the best of the neighborhood, go-to restaurants in the East Bay. Situated on Mountain Boulevard in Oakland’s Montclair District, it has been delivering top notch Italian and surprisingly sophisticated California cuisine for over 20 years, and is much loved by its dedicated clientele. \u003c/p>\n\u003cp>Salads tend to be oversized, if not gargantuan. A favorite is the Beet Salad with grilled asparagus, hazelnuts and goat cheese. At once a riot of tastes and textures. For entrees I like the Green Scarves Lasagna, a deconstructed version of the classic casserole, with delicate house-made spinach pasta sheets filled with mozzarella, ricotta and béchamel in a very good marinara. All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out, and all of the pastas can be substituted for gluten free quinoa. If you go and are interested in a steak, don’t miss the Charbroiled Rib Eye if it is on the Specials menu. It is tender, delicious and always perfectly prepared to order. Pizzas are excellent, my favorite being the Salsiccia with house made fennel sausage and a crisp, thin crust. The desserts are wonderful, with a special nod their Flourless Gooey Warm Chocolate Cake. \u003c/p>\n\u003cp>Italian Colors is much more than a family restaurant, although families are welcomed with open arms. Italian Colors is my perfect find and, with its constantly changing menu, a surprise every time I go.\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 Italian Colors Restaurant:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off with the Calamari which was accompanied by two dipping sauces (lemon caper aioli and spicy marinara) which were both full of flavor and the marinara had just the right amount of spice. I tend to like my calamari on the crispier side and they cooked it to perfection.\u003c/p>\n\u003cp>We shared the Caesar Salad and that was very tasty. I particularly liked the dressing because it wasn’t too heavy and didn’t have a strong anchovy taste, which I dislike. I had the Eggplant Parmesan, which is one of the house specialties, and it was excellent. The eggplant was breaded and fried perfectly, so that it still had a crispy texture underneath the cheese and sauce. My husband tried another house specialty, which was the 72-Hour Braised Short Ribs, and he stated that it was extremely fatty and wasn’t impressed. I had a small bite, but am not a fan of short ribs, so naturally I really didn’t care for the dish.\u003c/p>\n\u003cp>The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW! I would go back specifically for that dessert. The waiter explained to me the crackle was made by drizzling warm Nutella over corn flakes and then baking them in the oven. I absolutely LOVE Nutella, so that was impressive. This is something I will definitely try making at home and a very unique touch!\u003c/p>\n\u003cp>I wouldn’t travel all the way back to Oakland as we live in San Francisco just for this restaurant, but if we were in the area – I would stop in for that excellent dessert!\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 Italian Colors Restaurant:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ordered the Matzo Ball Soup for my appetizer that had a chicken broth base which I was aware of because of the listing on the menu. Being a vegetarian, I usually stay away from that, but it was really cold, and soup sounded good. I was disappointed though when it came to the table and had actual chicken hunks in it because that wasn’t listed on the description. I gave the chicken to my father. The matzo ball was big, very tasty, the broth had rich flavor, overall it was pretty good. The restaurant was very old-timey, with Sinatra playing in the background. I was definitely the youngest person there, besides the staff. The tables had paper on top of the linens, which I thought was kind of cheap. The drinks and apps came out fairly fast. For dinner I ordered their Funghi Mushroom Pizza that had caramelized onions on it (one of my faves), my father had the Pasta del Giorno that was a mix of seafood and veggies in pasta, and my mother had the Eggplant Parmigiana that came with a side of veggies. They all came out at the same time, but my father’s pasta was cold, and he said his fish was overcooked. My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor. I’ve never salted a pizza a day in my life until this one. My mother’s entrée was the highlight of the three, and I kept picking at it. Besides the food being underwhelming, we kept getting too much attention from the staff. We had our server checking up with us as well as two busboys, it was at least every 5 minutes, which was getting to be a little much. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we had the Crème Brulee, which although had great flavor and texture, was ice cold. Overall I was super underwhelmed, the restaurant was very stuffy and dated, and the food was lacking pretty much all flavor. I will not be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Douglas:\u003c/strong> \"All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out.\"\u003cbr />\u003cstrong>Shannyn:\u003c/strong> \"The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW!\" \u003cbr />\u003cstrong>Suki:\u003c/strong> \"My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Italian Colors Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10970\">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/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 Italian Colors Restaurant:\u003c/strong> Sunday, December 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Italian Colors is among the best of the neighborhood, go-to restaurants in the East Bay. Situated on Mountain Boulevard in Oakland’s Montclair District, it has been delivering top notch Italian and surprisingly sophisticated California cuisine for over 20 years, and is much loved by its dedicated clientele. \u003c/p>\n\u003cp>Salads tend to be oversized, if not gargantuan. A favorite is the Beet Salad with grilled asparagus, hazelnuts and goat cheese. At once a riot of tastes and textures. For entrees I like the Green Scarves Lasagna, a deconstructed version of the classic casserole, with delicate house-made spinach pasta sheets filled with mozzarella, ricotta and béchamel in a very good marinara. All of the pasta dishes at Italian Colors are very, very good, the Gnocchi Bolognese and Carbonara stand out, and all of the pastas can be substituted for gluten free quinoa. If you go and are interested in a steak, don’t miss the Charbroiled Rib Eye if it is on the Specials menu. It is tender, delicious and always perfectly prepared to order. Pizzas are excellent, my favorite being the Salsiccia with house made fennel sausage and a crisp, thin crust. The desserts are wonderful, with a special nod their Flourless Gooey Warm Chocolate Cake. \u003c/p>\n\u003cp>Italian Colors is much more than a family restaurant, although families are welcomed with open arms. Italian Colors is my perfect find and, with its constantly changing menu, a surprise every time I go.\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 Italian Colors Restaurant:\u003c/strong> Saturday, December 21, 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>We started off with the Calamari which was accompanied by two dipping sauces (lemon caper aioli and spicy marinara) which were both full of flavor and the marinara had just the right amount of spice. I tend to like my calamari on the crispier side and they cooked it to perfection.\u003c/p>\n\u003cp>We shared the Caesar Salad and that was very tasty. I particularly liked the dressing because it wasn’t too heavy and didn’t have a strong anchovy taste, which I dislike. I had the Eggplant Parmesan, which is one of the house specialties, and it was excellent. The eggplant was breaded and fried perfectly, so that it still had a crispy texture underneath the cheese and sauce. My husband tried another house specialty, which was the 72-Hour Braised Short Ribs, and he stated that it was extremely fatty and wasn’t impressed. I had a small bite, but am not a fan of short ribs, so naturally I really didn’t care for the dish.\u003c/p>\n\u003cp>The best part of the entire meal was dessert. We ordered the Hot Fudge Sundae with chocolate hazelnut crackle. WOW! I would go back specifically for that dessert. The waiter explained to me the crackle was made by drizzling warm Nutella over corn flakes and then baking them in the oven. I absolutely LOVE Nutella, so that was impressive. This is something I will definitely try making at home and a very unique touch!\u003c/p>\n\u003cp>I wouldn’t travel all the way back to Oakland as we live in San Francisco just for this restaurant, but if we were in the area – I would stop in for that excellent dessert!\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 Italian Colors Restaurant:\u003c/strong> Monday, December 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ordered the Matzo Ball Soup for my appetizer that had a chicken broth base which I was aware of because of the listing on the menu. Being a vegetarian, I usually stay away from that, but it was really cold, and soup sounded good. I was disappointed though when it came to the table and had actual chicken hunks in it because that wasn’t listed on the description. I gave the chicken to my father. The matzo ball was big, very tasty, the broth had rich flavor, overall it was pretty good. The restaurant was very old-timey, with Sinatra playing in the background. I was definitely the youngest person there, besides the staff. The tables had paper on top of the linens, which I thought was kind of cheap. The drinks and apps came out fairly fast. For dinner I ordered their Funghi Mushroom Pizza that had caramelized onions on it (one of my faves), my father had the Pasta del Giorno that was a mix of seafood and veggies in pasta, and my mother had the Eggplant Parmigiana that came with a side of veggies. They all came out at the same time, but my father’s pasta was cold, and he said his fish was overcooked. My pizza came out looking perfect, golden crust, nice caramelized looking cheese, but had no flavor. I’ve never salted a pizza a day in my life until this one. My mother’s entrée was the highlight of the three, and I kept picking at it. Besides the food being underwhelming, we kept getting too much attention from the staff. We had our server checking up with us as well as two busboys, it was at least every 5 minutes, which was getting to be a little much. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we had the Crème Brulee, which although had great flavor and texture, was ice cold. Overall I was super underwhelmed, the restaurant was very stuffy and dated, and the food was lacking pretty much all flavor. I will not be returning.\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=Llj-VO90glU]\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=10920\">episode 907\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://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>[ad fullwidth]\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>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Light Horse Pinot Noir, California\u003c/a> ($15)\u003cbr>\nIt’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp907wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp907wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 907\" class=\"size-full wp-image-11008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Llj-VO90glU'\n title='//www.youtube.com/embed/Llj-VO90glU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10920\">episode 907\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://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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>\u003ca href=\"http://www.jamiesonranch.com/\">2012 Light Horse Pinot Noir, California\u003c/a> ($15)\u003cbr>\nIt’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp907wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp907wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 907\" class=\"size-full wp-image-11008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp907wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Massimo's, Old Jerusalem, Baker Street Bistro: Check, Please! Bay Area reviews",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 6 (#906) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Massimo’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10847\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Old Jerusalem Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10896\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10853\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Baker Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10877\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10857\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=VrvBeUJ0zKI]\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/cp906iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://lunanudawines.com/wine-brands/pinot-grigio/\">2012 Luna Nuda Pinot Grigio, Vigneti delle Dolomiti, Italy\u003c/a> ($15)\u003cbr>\nThe name means ‘naked moon’ in Italian and refers to clear northern Italian nights with a bright moon signifying ideal conditions for growing grapes. Hailing from the Alto Adige and Trentino regions at the foothills of the Dolomite range where cool nights reign, you can almost taste the crisp mountain air in this zesty white.\u003c/p>\n\u003cp>\u003ca href=\"http://www.closduval.com/\">2011 Clos Du Val Chardonnay, Carneros, Napa Valley, California\u003c/a> ($25)\u003cbr>\nClos Du Val is a classic Napa winery with a rich 40-year history. Winemaker Kristy Melton, at the vinous helm since 2012, is known for her deft touch. This Chardonnay expresses the elegance of its Carneros roots and is balanced with integrated oak, succulent fruit notes, and luscious yet vibrant texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall silky texture. It’s class in a glass.\u003c/p>\n\u003cp>\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&\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s ninth season episode 6 (#906) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Massimo’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10847\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Old Jerusalem Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10896\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10853\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Baker Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10877\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10857\">reviews\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/VrvBeUJ0zKI'\n title='//www.youtube.com/embed/VrvBeUJ0zKI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp906iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://lunanudawines.com/wine-brands/pinot-grigio/\">2012 Luna Nuda Pinot Grigio, Vigneti delle Dolomiti, Italy\u003c/a> ($15)\u003cbr>\nThe name means ‘naked moon’ in Italian and refers to clear northern Italian nights with a bright moon signifying ideal conditions for growing grapes. Hailing from the Alto Adige and Trentino regions at the foothills of the Dolomite range where cool nights reign, you can almost taste the crisp mountain air in this zesty white.\u003c/p>\n\u003cp>\u003ca href=\"http://www.closduval.com/\">2011 Clos Du Val Chardonnay, Carneros, Napa Valley, California\u003c/a> ($25)\u003cbr>\nClos Du Val is a classic Napa winery with a rich 40-year history. Winemaker Kristy Melton, at the vinous helm since 2012, is known for her deft touch. This Chardonnay expresses the elegance of its Carneros roots and is balanced with integrated oak, succulent fruit notes, and luscious yet vibrant texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall silky texture. It’s class in a glass.\u003c/p>\n\u003cp>\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&\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Massimo's: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Massimo’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10847\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">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/cp906iPod.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=kM2QsEKisPA]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/HhrYgo\">Map\u003c/a>\u003cbr>\n5200 Mowry Avenue (at Farwell Drive)\u003cbr>\nFremont, CA 94538\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 792-2000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:eat@massimos.com\">eat@massimos.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://massimos.com/\">massimos.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MassimosFremont\">Massimo’s\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MassimosFremont\">@MassimosFremont\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bill Rinetti & Marie Rinetti\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Frank Regalado\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Erica Bamberger\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rack of lamb, Crab & Spaghetti, Veal Chop, Caesar Salad (prepared table side), Bananas Foster (prepared table side), Chef Frank’s Chocolate Velvet Cake, Cedar Planked Salmon, Crab Sandwich Melt\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> $15.00 (but for every bottle purchased from us you get one free corkage)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:30pm (dinner only)\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> 5:00pm-9:30pm (dinner only) available for private party luncheons on Saturdays\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (only on Easter and Mother’s Day), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> only on New Year’s Eve and Valentine’s Day\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> $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/massimos-fremont\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but suggested\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/HhrYgo\">Map\u003c/a>\u003cbr />5200 Mowry Avenue\u003cbr />Fremont, CA 94538\u003cbr />\u003cstrong>Phone:\u003c/strong> (510) 792-2000\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://massimos.com/\">massimos.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=10847\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"description": "Location: Map5200 Mowry AvenueFremont, CA 94538Phone: (510) 792-2000Website: massimos.comReviews ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Massimo’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10847\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">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/cp906iPod.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/kM2QsEKisPA'\n title='//www.youtube.com/embed/kM2QsEKisPA'\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/HhrYgo\">Map\u003c/a>\u003cbr>\n5200 Mowry Avenue (at Farwell Drive)\u003cbr>\nFremont, CA 94538\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\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> (510) 792-2000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:eat@massimos.com\">eat@massimos.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://massimos.com/\">massimos.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MassimosFremont\">Massimo’s\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MassimosFremont\">@MassimosFremont\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bill Rinetti & Marie Rinetti\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Frank Regalado\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Erica Bamberger\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rack of lamb, Crab & Spaghetti, Veal Chop, Caesar Salad (prepared table side), Bananas Foster (prepared table side), Chef Frank’s Chocolate Velvet Cake, Cedar Planked Salmon, Crab Sandwich Melt\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> $15.00 (but for every bottle purchased from us you get one free corkage)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:30pm (dinner only)\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> 5:00pm-9:30pm (dinner only) available for private party luncheons on Saturdays\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (only on Easter and Mother’s Day), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> only on New Year’s Eve and Valentine’s Day\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> $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/massimos-fremont\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but suggested\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Massimo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Family run for over 45 years, you’re greeted like family when you arrive and anticipate your next visit when you leave. The place is full of regulars and visiting business people or family, genuinely appreciative of great food. The décor is warm and inviting, with even a fireplace in the lounge. It’s beautifully designed with soft music surrounding you only to be outdone by warmth and laughter, feeling very Italian, just like family. The freshest ingredients combined with the love of good food guarantee the best dining experience every time. \u003c/p>\n\u003cp>You never saw a thicker, juicier, tastier Veal Chop in your life! Don’t try this at home, you can’t beat it! And their signature Rigatoni alla Massimo is the freshest, creamiest pasta ever! The bread is always soft and warm, freshly baked and tastes best without the butter or olive oil/balsamic vinegar they provide. Enough said. But I forgot to tell you about the tableside flaming desserts – Cherries Jubilee and Bananas Foster. Such spectacular presentations set on fire and so delicious, old school and memorable! But my favorite is the Tiramisu, which the owners replicated from an original Italian recipe they brought back from Italy that rivals none! Portion size and value? Big enough to split or share, better to take home for later, worth every lira! My longtime, all-time favorite, always fabulous! They never miss a beat. It’s timeless tradition with new changes. They still prepare some food tableside, so entertaining and passionate! Consistent tried and true favorites combined with new special offerings. Authentic, great quality and service every single time. Ciao, bella! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Massimo’s is an island in a parking lot. Surrounded by national chains and small local shops, you wouldn’t expect upscale dining, but this is exactly what the restaurant aspires to inside its beige nondescript exterior. The menu is best described, perhaps, as old school. We ordered Calamari Fritti, a Warm Spinach Salad, and even a Chicken Picatta in line with this traditional vibe. But our order of the Crab Spaghetti stole the show. Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco. The sauce was so buttery and the portion so large that we could only finish a portion of it. But what we did have almost justified our long drive across the Bay.\u003c/p>\n\u003cp>In the end what separates a place like this from other fine dining in the area is the people. This place feels alive and lived in: we were warmly greeted at the door and put at a table even though it was busy and we had no reservations, the staff was professional but still took time to talk to us and compliment our infant daughter, and there were no less than three birthday parties and one reunion within twenty feet of our table. People were here because they wanted to be with others and they wanted to be happy. It’s impossible to hate on something like that. Massimo’s is indeed an island in a Fremont parking lot, but it’s the most sincere island I’ve been to since emigrating from the Midwest. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Massimo’s is an old school Italian American restaurant with deep leather booths and an atmosphere somewhere between upscale and casual. There are 2 separate eating areas-the more staid and quiet Dining Room and the warmer and livelier Lounge. \u003c/p>\n\u003cp>The food is traditional Italian American cuisine, and for the most part, executed very well. The portions were big, without being supersized. We started with the Beef Carpaccio, which was pounded nice and thin, but a bit caper-heavy. We also had the Crab and Artichoke Fondue, which was a little salty and light on the crab. The Wedge suffered from a watery, bland dressing. The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl. The flavors were perfectly balanced and it was worth the $20 you have to spend (you need to order at least 2 per table) to watch his quiet attention to detail. All of the entrees were brilliantly executed, save the Chicken Parmigiana (which was a little bland). We shared the Veal Picatta, Cedar Planked Salmon Fillet and one of the specials—Sea Bass Saltimbocca. I would recommend any of those three. The seasonal vegetables were cooked perfectly al dente and the risotto (served with the Veal Picatta) was amazing. We also shared the Fettuccini Carbonara-another standout, and the Crab and Spaghetti, which had plenty of crab. For dessert, we had the Bananas Foster, also expertly fired up tableside by Ramon Garcia, with his 40 plus years of experience.\u003c/p>\n\u003cp>The wine list was predictable and somewhat overpriced, but adequate. We ordered by the glass. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was attentive, the ambiance was friendly and overall the food was delicious and filling. Massimo’s is the place to go when you want to splurge on classic Italian American cuisine in a warm, inviting, attentive environment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Victoria:\u003c/strong> \"You never saw a thicker, juicier, tastier Veal Chop in your life!\"\u003cbr />\u003cstrong>Chris:\u003c/strong> \"Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco.\"\u003cbr />\u003cstrong>Rebecca:\u003c/strong> \"The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Massimo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Family run for over 45 years, you’re greeted like family when you arrive and anticipate your next visit when you leave. The place is full of regulars and visiting business people or family, genuinely appreciative of great food. The décor is warm and inviting, with even a fireplace in the lounge. It’s beautifully designed with soft music surrounding you only to be outdone by warmth and laughter, feeling very Italian, just like family. The freshest ingredients combined with the love of good food guarantee the best dining experience every time. \u003c/p>\n\u003cp>You never saw a thicker, juicier, tastier Veal Chop in your life! Don’t try this at home, you can’t beat it! And their signature Rigatoni alla Massimo is the freshest, creamiest pasta ever! The bread is always soft and warm, freshly baked and tastes best without the butter or olive oil/balsamic vinegar they provide. Enough said. But I forgot to tell you about the tableside flaming desserts – Cherries Jubilee and Bananas Foster. Such spectacular presentations set on fire and so delicious, old school and memorable! But my favorite is the Tiramisu, which the owners replicated from an original Italian recipe they brought back from Italy that rivals none! Portion size and value? Big enough to split or share, better to take home for later, worth every lira! My longtime, all-time favorite, always fabulous! They never miss a beat. It’s timeless tradition with new changes. They still prepare some food tableside, so entertaining and passionate! Consistent tried and true favorites combined with new special offerings. Authentic, great quality and service every single time. Ciao, bella! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Thursday, December 12, 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>Massimo’s is an island in a parking lot. Surrounded by national chains and small local shops, you wouldn’t expect upscale dining, but this is exactly what the restaurant aspires to inside its beige nondescript exterior. The menu is best described, perhaps, as old school. We ordered Calamari Fritti, a Warm Spinach Salad, and even a Chicken Picatta in line with this traditional vibe. But our order of the Crab Spaghetti stole the show. Though it was crab season when we went, you’d never find a dish this decadent and this overflowing with actual fresh crab meat for this price in San Francisco. The sauce was so buttery and the portion so large that we could only finish a portion of it. But what we did have almost justified our long drive across the Bay.\u003c/p>\n\u003cp>In the end what separates a place like this from other fine dining in the area is the people. This place feels alive and lived in: we were warmly greeted at the door and put at a table even though it was busy and we had no reservations, the staff was professional but still took time to talk to us and compliment our infant daughter, and there were no less than three birthday parties and one reunion within twenty feet of our table. People were here because they wanted to be with others and they wanted to be happy. It’s impossible to hate on something like that. Massimo’s is indeed an island in a Fremont parking lot, but it’s the most sincere island I’ve been to since emigrating from the Midwest. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Massimo’s:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Massimo’s is an old school Italian American restaurant with deep leather booths and an atmosphere somewhere between upscale and casual. There are 2 separate eating areas-the more staid and quiet Dining Room and the warmer and livelier Lounge. \u003c/p>\n\u003cp>The food is traditional Italian American cuisine, and for the most part, executed very well. The portions were big, without being supersized. We started with the Beef Carpaccio, which was pounded nice and thin, but a bit caper-heavy. We also had the Crab and Artichoke Fondue, which was a little salty and light on the crab. The Wedge suffered from a watery, bland dressing. The star of the show was Massimo’s Famous Caesar Salad, prepared tableside by Ramon Garcia, from all raw ingredients (nothing premade) in a wooden bowl. The flavors were perfectly balanced and it was worth the $20 you have to spend (you need to order at least 2 per table) to watch his quiet attention to detail. All of the entrees were brilliantly executed, save the Chicken Parmigiana (which was a little bland). We shared the Veal Picatta, Cedar Planked Salmon Fillet and one of the specials—Sea Bass Saltimbocca. I would recommend any of those three. The seasonal vegetables were cooked perfectly al dente and the risotto (served with the Veal Picatta) was amazing. We also shared the Fettuccini Carbonara-another standout, and the Crab and Spaghetti, which had plenty of crab. For dessert, we had the Bananas Foster, also expertly fired up tableside by Ramon Garcia, with his 40 plus years of experience.\u003c/p>\n\u003cp>The wine list was predictable and somewhat overpriced, but adequate. We ordered by the glass. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was attentive, the ambiance was friendly and overall the food was delicious and filling. Massimo’s is the place to go when you want to splurge on classic Italian American cuisine in a warm, inviting, attentive environment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Jerusalem Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10853\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">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/cp906iPod.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=FRBbM5f28cM]\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/lkzEL7\">Map\u003c/a>\u003cbr>\n2976 Mission Street (at 26th Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 642-5958\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oldjsf@gmail.com\">oldjsf@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"https://sites.google.com/site/oldjerusalemrestaurantsf/\">oldjerusalemrestaurantsf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Hajem Almukdad and Ahmad Nasser\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ali Nasser\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ahmad Nasser\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shawarma (Chicken or Beef), Shish Taouk, Kefta Kabab, Shish Kabab (Lamb), Mousakhan, Falafel, Hummus, Baba Ghannoush, Lentil Soup, Kunafa\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-10:00pm \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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations up to one month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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>Restaurant Owners:\u003c/strong> Hajem Almukdad and Ahmad Nasser\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ali Nasser\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ahmad Nasser\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shawarma (Chicken or Beef), Shish Taouk, Kefta Kabab, Shish Kabab (Lamb), Mousakhan, Falafel, Hummus, Baba Ghannoush, Lentil Soup, Kunafa\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-10:00pm \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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations up to one month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Jerusalem Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10896\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you walk into Old Jerusalem, you are instantly transported to the Middle East with beautiful murals of the Holy Land on the wall of a dark, cave-like restaurant. It is a small, casual hole in the wall, with a friendly atmosphere. I have been coming here for years, since they first opened, and have always been made to feel at home. \u003c/p>\n\u003cp>This time I tried their Lentil Soup, which was the perfect comfort food for a cold San Francisco night. My toddler gobbled it up. We also had a side order of Falafels, which are crispy without being greasy and perfectly moist in the middle. They are shaped like very fat cigars. We had the Mousakhan Chicken, baked to a perfectly moist doneness inside with crispy skin, and served with onion, sumac, and pine nut covered flat bread. We also had the Kifta Kebab, which was served with hummus-it was on par with Kifta Kebab in other restaurants. When you dine in, they serve you complimentary bread, with 2 dipping sauces, pickled turnips and olives-all house made. \u003c/p>\n\u003cp>We ended with Kunafa and black tea served with fresh mint. Kunafa is a very popular Palestinian dessert and Old Jerusalem makes it in house on a gigantic cast iron griddle. It is a must try, although it might not suit all palates. Kunafa is a cheese dessert sweetened with orange flower syrup and sprinkled with ground phyllo dough and pistachios—it is bright orange on top. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Old Jerusalem is the place to go for dishes outside of normal Bay Area Mediterranean cuisine. The friendly atmosphere, the reasonable prices and the exceptional food make it one of my favorite restaurants in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, November 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Parking was great, right in front, a miracle on Mission. Restaurant was full, bustling with families inside and a few waiting outside for takeout orders. We were seated almost immediately. Clean, bright, happy and upbeat with conversations and families laughing and sharing food surrounded by beautiful murals. The complimentary appetizer made us feel very welcome and it was delicious! Our food came fast for one; the other took ten more minutes, while the staff was very attentive checking on us and filling waters, the quality of food was lacking. The Lamb and Beef Shawarma was probably fresher at lunch; dried, charred, cold and tasteless meat for one, while my boyfriend had succulent, juicy, flavorful chicken but only one slice of each onion, pepper and tomato. The really fluffy Hummus was lackluster and drowning in a lake of tasteless olive oil. A real let down. Dessert was very dry, no butter or honey moisture for the Baklava, so that was disappointing. \u003c/p>\n\u003cp>Would I go there again? Yes, with conditions: Only to give it another try as the staff was so nice, and only for a working lunch if I was in the neighborhood as I have many Mediterranean choices in my East Bay community that are really tasty and conveniently close. Overall rating: Not my cup of tea!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Thursday, December 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Meals begin with complimentary Pita, green olives, and pickled turnips. Meanwhile, an order of crispy Falafel—especially when eaten while they’re still hot—sets the stage for (dare I say it) an authentic Palestinian night out. On a recent weekday night, a group of three friends and I ordered four separate entrees, and passed them until all four plates were clean. Though we found all of the dishes to be tasty, and the proportions to be generous, it was one (the Fetta with meat: lamb slices on garlicky, lemony hummus) that was our clear favorite.\u003c/p>\n\u003cp>Our dinners were accompanied by black tea with mint and an “Arabian coffee” (a black, syrupy Turkish coffee with cardamom) and all three of the restaurant’s desserts. The Baklava was sturdy and traditional, while the Warbat (a rose water-infused custard wrapped in phyllo dough) is a house specialty along with the Kunafa which was the most unique and most confusing dish of the night; as told to us it was composed of shredded wheat on top of cheese and topped with honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Old Jerusalem is a small, neighborhood place. On the night we went, it was packed by regulars. As a result, there was a slightly louder than normal din, but it was a good, fun energy. The service was spotty, but when present it was warm and attentive. All four of us were able to spend a no-frills night together in a vibrant part of the city and eat as much as we could for about $20 a person. This isn’t a place for a romantic dinner, but for a casual evening with friends and authentic offerings you don’t often get in other places, Old Jerusalem is a bright light shining in the Mission. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Jerusalem Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10896\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you walk into Old Jerusalem, you are instantly transported to the Middle East with beautiful murals of the Holy Land on the wall of a dark, cave-like restaurant. It is a small, casual hole in the wall, with a friendly atmosphere. I have been coming here for years, since they first opened, and have always been made to feel at home. \u003c/p>\n\u003cp>This time I tried their Lentil Soup, which was the perfect comfort food for a cold San Francisco night. My toddler gobbled it up. We also had a side order of Falafels, which are crispy without being greasy and perfectly moist in the middle. They are shaped like very fat cigars. We had the Mousakhan Chicken, baked to a perfectly moist doneness inside with crispy skin, and served with onion, sumac, and pine nut covered flat bread. We also had the Kifta Kebab, which was served with hummus-it was on par with Kifta Kebab in other restaurants. When you dine in, they serve you complimentary bread, with 2 dipping sauces, pickled turnips and olives-all house made. \u003c/p>\n\u003cp>We ended with Kunafa and black tea served with fresh mint. Kunafa is a very popular Palestinian dessert and Old Jerusalem makes it in house on a gigantic cast iron griddle. It is a must try, although it might not suit all palates. Kunafa is a cheese dessert sweetened with orange flower syrup and sprinkled with ground phyllo dough and pistachios—it is bright orange on top. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Old Jerusalem is the place to go for dishes outside of normal Bay Area Mediterranean cuisine. The friendly atmosphere, the reasonable prices and the exceptional food make it one of my favorite restaurants in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Sunday, November 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Parking was great, right in front, a miracle on Mission. Restaurant was full, bustling with families inside and a few waiting outside for takeout orders. We were seated almost immediately. Clean, bright, happy and upbeat with conversations and families laughing and sharing food surrounded by beautiful murals. The complimentary appetizer made us feel very welcome and it was delicious! Our food came fast for one; the other took ten more minutes, while the staff was very attentive checking on us and filling waters, the quality of food was lacking. The Lamb and Beef Shawarma was probably fresher at lunch; dried, charred, cold and tasteless meat for one, while my boyfriend had succulent, juicy, flavorful chicken but only one slice of each onion, pepper and tomato. The really fluffy Hummus was lackluster and drowning in a lake of tasteless olive oil. A real let down. Dessert was very dry, no butter or honey moisture for the Baklava, so that was disappointing. \u003c/p>\n\u003cp>Would I go there again? Yes, with conditions: Only to give it another try as the staff was so nice, and only for a working lunch if I was in the neighborhood as I have many Mediterranean choices in my East Bay community that are really tasty and conveniently close. Overall rating: Not my cup of tea!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Old Jerusalem Restaurant:\u003c/strong> Thursday, December 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Meals begin with complimentary Pita, green olives, and pickled turnips. Meanwhile, an order of crispy Falafel—especially when eaten while they’re still hot—sets the stage for (dare I say it) an authentic Palestinian night out. On a recent weekday night, a group of three friends and I ordered four separate entrees, and passed them until all four plates were clean. Though we found all of the dishes to be tasty, and the proportions to be generous, it was one (the Fetta with meat: lamb slices on garlicky, lemony hummus) that was our clear favorite.\u003c/p>\n\u003cp>Our dinners were accompanied by black tea with mint and an “Arabian coffee” (a black, syrupy Turkish coffee with cardamom) and all three of the restaurant’s desserts. The Baklava was sturdy and traditional, while the Warbat (a rose water-infused custard wrapped in phyllo dough) is a house specialty along with the Kunafa which was the most unique and most confusing dish of the night; as told to us it was composed of shredded wheat on top of cheese and topped with honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Old Jerusalem is a small, neighborhood place. On the night we went, it was packed by regulars. As a result, there was a slightly louder than normal din, but it was a good, fun energy. The service was spotty, but when present it was warm and attentive. All four of us were able to spend a no-frills night together in a vibrant part of the city and eat as much as we could for about $20 a person. This isn’t a place for a romantic dinner, but for a casual evening with friends and authentic offerings you don’t often get in other places, Old Jerusalem is a bright light shining in the Mission. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Baker Street Bistro: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10857\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">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/cp906iPod.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=-XoYgnRN23w]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/oFhPCr\">Map\u003c/a>\u003cbr>\n2953 Baker Street (between Lombard & Greenwich Streets)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 931-1475\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:danel@bakerstreetbistro.com\">danel@bakerstreetbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bakerstreetbistro.com/\">bakerstreetbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/BakerStreetBistro\">Baker Street Bistro\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> danel de betelu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> danel de betelu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bourride Provencale, Mussels Provencale, Duck breast a L’orange,duck confit, cassoulet,Boeuf Bourguignon, roasted salmon\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per party\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-2:30pm (brunch/lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-2:30pm (brunch/lunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Saturday and Sunday), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> rotating prix fixe menu\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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, except for brunch\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/baker-street-bistro\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations anytime in advance\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": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 931-1475\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:danel@bakerstreetbistro.com\">danel@bakerstreetbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bakerstreetbistro.com/\">bakerstreetbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/BakerStreetBistro\">Baker Street Bistro\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> danel de betelu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> danel de betelu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bourride Provencale, Mussels Provencale, Duck breast a L’orange,duck confit, cassoulet,Boeuf Bourguignon, roasted salmon\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per party\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-2:30pm (brunch/lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-2:30pm (brunch/lunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Saturday and Sunday), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> rotating prix fixe menu\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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, except for brunch\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/baker-street-bistro\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations anytime in advance\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\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Baker Street Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Friday, November 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in Cow Hollow (don’t call it the Marina) a few blocks from the Palace of Fine Arts and the shops of Union and Chestnut streets, and nestled next to the swaying eucalyptus trees of the Presidio, Baker Street Bistro is a romantic and relaxing neighborhood spot. The chef, most of the staff, and the wine list, are French, and the dishes are traditional (as is the seating, which invites you to cozy up to your date, or perhaps meet people next to you.)\u003c/p>\n\u003cp>\tThe well-known secret is the rotating prix fixe, which is a three-course meal that will leave you full, happy, and still with enough money for drinks, all for about $20. On a recent date night with my wife, we agreed that the Boeuf Bourguignon was the perfect dish for our quiet night out: warm, savory, with generous offerings of beef and wine, it helped us to push off thoughts of the cool night by focusing on our happiness of being alone together. \u003c/p>\n\u003cp>\tThe service is always inviting, and though the prices can be a bit north of other restaurants in the area, I like to think of it as a very small surcharge for the ability to relax and idle away a night uninterrupted. Whether in France or San Francisco, such excursions provide memories that will also linger long after the food is gone. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Baker Street Bistro is a hidden gem located on a quiet street next to the Presidio. It is a small, intimate restaurant with casual décor but amazing, classic French bistro cuisine. \u003c/p>\n\u003cp>\tThe Escargot Bourguignon was one of the standout dishes, served in a ceramic dish, rather than in the shell, with parsley anise butter, I was thankful for the complimentary and constantly replenished baguette so that I could sop up every last drop. The escargot themselves were tender and perfectly done. I was not an escargot fan until this dish.\u003cbr>\n\tThe other star was the Steak Tartare, of which I am a fan, and order often when I have French food. Their version had the most perfectly balanced flavors I have ever had. Even my dining companions who were not fans agreed that this was the best dish of the night.\u003c/p>\n\u003cp>\tThe main courses were stellar as well—the Cassoulet Toulousain, with a duck leg falling off the bone tender, sausage and not overly sweet white beans. Also not overly sweet was the Canard a L’Orange, very pink and tender. The Saumon Rôti, served with ginger carrots and spinach, was also quite tasty. The Bourride Provençal was hearty and brimming with chunks of salmon, shrimp and mussels. \u003c/p>\n\u003cp>\tFor dessert we had the Pear Tart, Crème Brulee and Mousse aux Deux Chocolats. All three were great, but the Crème Brulee stood out because it was so light inside and crispy outside.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Saturday, November 30, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Easy parking was pure luck, right on the corner. We were immediately warmly welcomed and seated at a small, snug table close to other happy patrons longing for the romantic window seat already reserved. After two minutes we were politely invited to move to a more secluded, romantic seating as they strived to please. Wow! \u003c/p>\n\u003cp>\tAfter three baskets of baguettes with sweet, creamy butter accompanied the Crémant de Bourgogne Brut Rosé, we shared the French Onion Soup, which was to die for! Layers of flavor and warmth, which were so traditionally French, along with the mixed green salad, was pretty to look at and even better to devour. The Cassoulet Toulousain was traditional and rich, but so absolutely over the top it transported me to Paris. So much perfection in one dish! The Coquilles St-Jacques au Coulis de Poivron Rouge with Puree de Brocolis and Courgettes Sautees was the hands down real winner! Paired with a fabulous Cote d’ Rhone, it made me want the meal to last forever! Their attention to detail, décor, French accents and warm hospitality was truly memorable. Soft music lingered in the whimsical and seasonal-themed décor. \u003c/p>\n\u003cp>\tAfter our meal, we shared the Fraises Balsamic, which happened to be Shonda’s “The Madam of the House” favorite. The Sautéed Strawberries with coarse black pepper, balsamic vinegar, and brown sugar topped with vanilla ice cream went down too quickly, leaving us begging for more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tBang for the buck? A little pricey, but absolutely top notch and worth every penny! Go again? I can’t wait and am eager to try a summer afternoon outside in the front, like a real French bistro. 100% enjoyable and satisfying.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Baker Street Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/chris-gerben125x125.jpg\" alt=\"Chris Gerben\" title=\"Chris Gerben\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stanford Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baker Street Bistro\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Friday, November 22, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in Cow Hollow (don’t call it the Marina) a few blocks from the Palace of Fine Arts and the shops of Union and Chestnut streets, and nestled next to the swaying eucalyptus trees of the Presidio, Baker Street Bistro is a romantic and relaxing neighborhood spot. The chef, most of the staff, and the wine list, are French, and the dishes are traditional (as is the seating, which invites you to cozy up to your date, or perhaps meet people next to you.)\u003c/p>\n\u003cp>\tThe well-known secret is the rotating prix fixe, which is a three-course meal that will leave you full, happy, and still with enough money for drinks, all for about $20. On a recent date night with my wife, we agreed that the Boeuf Bourguignon was the perfect dish for our quiet night out: warm, savory, with generous offerings of beef and wine, it helped us to push off thoughts of the cool night by focusing on our happiness of being alone together. \u003c/p>\n\u003cp>\tThe service is always inviting, and though the prices can be a bit north of other restaurants in the area, I like to think of it as a very small surcharge for the ability to relax and idle away a night uninterrupted. Whether in France or San Francisco, such excursions provide memories that will also linger long after the food is gone. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/rebecca-cervantes125x125.jpg\" alt=\"Rebecca Cervantes\" title=\"Rebecca Cervantes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rebecca\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cross Cultural Educator and Dance Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Jerusalem Restaurant\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Wednesday, December 11, 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>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Baker Street Bistro is a hidden gem located on a quiet street next to the Presidio. It is a small, intimate restaurant with casual décor but amazing, classic French bistro cuisine. \u003c/p>\n\u003cp>\tThe Escargot Bourguignon was one of the standout dishes, served in a ceramic dish, rather than in the shell, with parsley anise butter, I was thankful for the complimentary and constantly replenished baguette so that I could sop up every last drop. The escargot themselves were tender and perfectly done. I was not an escargot fan until this dish.\u003cbr>\n\tThe other star was the Steak Tartare, of which I am a fan, and order often when I have French food. Their version had the most perfectly balanced flavors I have ever had. Even my dining companions who were not fans agreed that this was the best dish of the night.\u003c/p>\n\u003cp>\tThe main courses were stellar as well—the Cassoulet Toulousain, with a duck leg falling off the bone tender, sausage and not overly sweet white beans. Also not overly sweet was the Canard a L’Orange, very pink and tender. The Saumon Rôti, served with ginger carrots and spinach, was also quite tasty. The Bourride Provençal was hearty and brimming with chunks of salmon, shrimp and mussels. \u003c/p>\n\u003cp>\tFor dessert we had the Pear Tart, Crème Brulee and Mousse aux Deux Chocolats. All three were great, but the Crème Brulee stood out because it was so light inside and crispy outside.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/victoria-clinton125x125.jpg\" alt=\"Victoria Clinton\" title=\"Victoria Clinton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Victoria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Massimo’s\u003cbr>\n\u003cstrong>Reviewed Baker Street Bistro:\u003c/strong> Saturday, November 30, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Easy parking was pure luck, right on the corner. We were immediately warmly welcomed and seated at a small, snug table close to other happy patrons longing for the romantic window seat already reserved. After two minutes we were politely invited to move to a more secluded, romantic seating as they strived to please. Wow! \u003c/p>\n\u003cp>\tAfter three baskets of baguettes with sweet, creamy butter accompanied the Crémant de Bourgogne Brut Rosé, we shared the French Onion Soup, which was to die for! Layers of flavor and warmth, which were so traditionally French, along with the mixed green salad, was pretty to look at and even better to devour. The Cassoulet Toulousain was traditional and rich, but so absolutely over the top it transported me to Paris. So much perfection in one dish! The Coquilles St-Jacques au Coulis de Poivron Rouge with Puree de Brocolis and Courgettes Sautees was the hands down real winner! Paired with a fabulous Cote d’ Rhone, it made me want the meal to last forever! Their attention to detail, décor, French accents and warm hospitality was truly memorable. Soft music lingered in the whimsical and seasonal-themed décor. \u003c/p>\n\u003cp>\tAfter our meal, we shared the Fraises Balsamic, which happened to be Shonda’s “The Madam of the House” favorite. The Sautéed Strawberries with coarse black pepper, balsamic vinegar, and brown sugar topped with vanilla ice cream went down too quickly, leaving us begging for more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\tBang for the buck? A little pricey, but absolutely top notch and worth every penny! Go again? I can’t wait and am eager to try a summer afternoon outside in the front, like a real French bistro. 100% enjoyable and satisfying.\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=wUy9-9ZXZ-A]\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=10815\">episode 906\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://lunanudawines.com/wine-brands/pinot-grigio/\">2012 Luna Nuda Pinot Grigio, Vigneti delle Dolomiti, Italy\u003c/a> ($15)\u003cbr>\nThe name means ‘naked moon’ in Italian and refers to clear northern Italian nights with a bright moon signifying ideal conditions for growing grapes. Hailing from the Alto Adige and Trentino regions at the foothills of the Dolomite range where cool nights reign, you can almost taste the crisp mountain air in this zesty white.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.closduval.com/\">2011 Clos Du Val Chardonnay, Carneros, Napa Valley, California\u003c/a> ($25)\u003cbr>\nClos Du Val is a classic Napa winery with a rich 40-year history. Winemaker Kristy Melton, at the vinous helm since 2012, is known for her deft touch. This Chardonnay expresses the elegance of its Carneros roots and is balanced with integrated oak, succulent fruit notes, and luscious yet vibrant texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall silky texture. It’s class in a glass.\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&\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp906-wines.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp906-wines.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 906\" class=\"size-full wp-image-10827\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wUy9-9ZXZ-A'\n title='//www.youtube.com/embed/wUy9-9ZXZ-A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10815\">episode 906\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://lunanudawines.com/wine-brands/pinot-grigio/\">2012 Luna Nuda Pinot Grigio, Vigneti delle Dolomiti, Italy\u003c/a> ($15)\u003cbr>\nThe name means ‘naked moon’ in Italian and refers to clear northern Italian nights with a bright moon signifying ideal conditions for growing grapes. Hailing from the Alto Adige and Trentino regions at the foothills of the Dolomite range where cool nights reign, you can almost taste the crisp mountain air in this zesty white.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.closduval.com/\">2011 Clos Du Val Chardonnay, Carneros, Napa Valley, California\u003c/a> ($25)\u003cbr>\nClos Du Val is a classic Napa winery with a rich 40-year history. Winemaker Kristy Melton, at the vinous helm since 2012, is known for her deft touch. This Chardonnay expresses the elegance of its Carneros roots and is balanced with integrated oak, succulent fruit notes, and luscious yet vibrant texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com/product/Reata-2012-Three-County-Pinot-Noir?pageID=09c30d51-aae5-943a-2768-fa67e3db45c5&sortBy=ProductTitle&maxRows=10&\">2012 Reata “Three County” Pinot Noir, California\u003c/a> ($35)\u003cbr>\nReata comes from the Spanish word for lariat and symbolizes the uniqueness of each handcrafted wine in their portfolio. This Pinot Noir is a powerful blend of grapes from three California counties, Sonoma, Monterey and San Benito. The aromas are reminiscent of dark berry fruit with a hint of vanilla and spice. Tannins are well balanced and smooth giving the wine an overall silky texture. It’s class in a glass.\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&\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55)\u003cbr>\nYou might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp906-wines.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cp906-wines.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 906\" class=\"size-full wp-image-10827\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/05/cp906-wines-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Looking for a great eatery in San Francisco’s Union Square?\u003c/strong> Our producers selected 10 of the best restaurants from past seasons near the iconic landmark. Visit the restaurants, try the dishes and let us know what you think on \u003ca href=\"https://www.facebook.com/KQEDcheckplease\">\u003cstrong>Facebook\u003c/strong>\u003c/a> and \u003ca href=\"https://twitter.com/kqedcheckplease\">\u003cstrong>Twitter\u003c/strong>\u003c/a>. \u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/CPBA_UnionSquare.pdf\">\u003cstrong>Print the portable Checklist!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/04/10/borobudur-restaurant-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/borobudur-300x175.jpg\" alt=\"Borobudur Restaurant (Indonesian)\" class=\"alignleft size-medium wp-image-10758\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/04/10/borobudur-restaurant-restaurant-info/\">\u003cstrong>Borobudur Restaurant\u003c/strong>\u003c/a> (Indonesian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/04/10/borobudur-restaurant-review/\">July\u003c/a>\u003cbr>\n\u003cem>“If you are not familiar with Indonesian cuisine, Borobudur is an excellent place to get a first-rate (and very tasty) education.”\u003c/em>\u003cbr>\n700 Post Street (at Jones); 415.775.1512; \u003ca href=\"http://www.borobudursf.com/\">borobudursf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/10/farallon-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/farallon-300x175.jpg\" alt=\"Farallon (Seafood)\" class=\"alignleft size-medium wp-image-10759\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/10/farallon-restaurant-info/\">\u003cstrong>Farallon\u003c/strong>\u003c/a> (Seafood)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/10/farallon-reviews/\">Joel\u003c/a>\u003cbr>\n\u003cem>“Farallon is a restaurant for an occasion and for a meal with visiting friends.”\u003c/em>\u003cbr>\n450 Post Street (at Mason); (415) 956-9696; \u003ca href=\"http://farallonrestaurant.com/\">farallonrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2012/09/12/grand-cafe-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/grandcafe-300x175.jpg\" alt=\"Grand Café (French)\" class=\"alignleft size-medium wp-image-10760\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2012/09/12/grand-cafe-restaurant-info/\">\u003cstrong>Grand Café \u003c/strong>\u003c/a> (French)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2012/09/12/grand-cafe-reviews/\">Salvatore\u003c/a>\u003cbr>\n\u003cem>“Feel like a king, eat like a celebrity — the Grand Cafe is a soufflé for the soul!”\u003c/em>\u003cbr>\n501 Geary Street (at Taylor); (415) 292-0101; \u003ca href=\"http://www.grandcafe-sf.com/\">grandcafe-sf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/millennium-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/millenium-300x175.jpg\" alt=\"Millennium (Vegetarian/Vegan)\" class=\"alignleft size-medium wp-image-10761\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/millennium-restaurant-info/\">\u003cstrong>Millennium\u003c/strong>\u003c/a> (Vegetarian/Vegan)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/millennium-reviews/\">Adam\u003c/a>\u003cbr>\n\u003cem>“Millennium is about using the freshest, best ingredients to make mouth-watering food that will have you savoring every single bite.”\u003c/em>\u003cbr>\n580 Geary Street (at Jones); (415) 345-3900; \u003ca href=\"http://www.millenniumrestaurant.com/\">millenniumrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/perbacco-300x175.jpg\" alt=\"Perbacco (Italian)\" class=\"alignleft size-medium wp-image-10762\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> (Italian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2014/04/17/perbacco-reviews/\">Scott\u003c/a>\u003cbr>\n\u003cem>“Perbacco is arguably one of the finest Italian restaurants outside of Italy.”\u003c/em>\u003cbr>\n700 Post Street (at Jones); 415.775.1512; \u003ca href=\"http://perbaccosf.com/\">perbaccosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/22/roys-restaurant-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/roysrestaurant-300x175.jpg\" alt=\"Roy’s Restaurant (Asian Fusion/Hawaiian)\" class=\"alignleft size-medium wp-image-10763\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/22/roys-restaurant-restaurant-info/\">\u003cstrong>Roy’s Restaurant\u003c/strong>\u003c/a> (Asian Fusion/Hawaiian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/22/roys-restaurant-reviews/\">Patricia\u003c/a>\u003cbr>\n\u003cem>“Seafood is their forte. Each dish is a married blend of Asian flavors with Island staples.”\u003c/em>\u003cbr>\n700 Post Street (at Jones); 415.775.1512; \u003ca href=\"http://www.roysrestaurant.com/\">roysrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/scala%E2%80%99s-bistro-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/scalas-300x175.jpg\" alt=\"Scala’s Bistro (Northern Italian/Country French)\" class=\"alignleft size-medium wp-image-10764\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/scala%E2%80%99s-bistro-restaurant-info/\">\u003cstrong>Scala’s Bistro\u003c/strong>\u003c/a> (Northern Italian/Country French)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/scalas-bistro-reviews/\">Alan\u003c/a>\u003cbr>\n\u003cem>“Slow life down and experience the love and art that go into the preparation of fine foods.”\u003c/em>\u003cbr>\n432 Powell Street (at Post); 415.395.8555; \u003ca href=\"http://www.scalasbistro.com/\">scalasbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/tropisueno-300x175.jpg\" alt=\"Tropisueno Mexican Kitchen (Mexican)\" class=\"alignleft size-medium wp-image-10765\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">\u003cstrong>Tropisueno Mexican Kitchen \u003c/strong>\u003c/a> (Mexican)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-reviews/\">Neel\u003c/a>\u003cbr>\n\u003cem>“The great food and fantastic margaritas combined with a relaxed vibe.”\u003c/em>\u003cbr>\n75 Yerba Buena Lane (at Mission); 415.243.0299; \u003ca href=\"http://tropisueno.com/\">tropisueno.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2012/10/03/wexlers-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/wexlers-300x175.jpg\" alt=\"Wexler’s (American)\" class=\"alignleft size-medium wp-image-10766\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2012/10/03/wexlers-restaurant-info/\">\u003cstrong>Wexler’s\u003c/strong>\u003c/a> (American)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2012/10/03/wexlers-reviews/\">Stu\u003c/a>\u003cbr>\n\u003cem>“Wexler’s is everything that barbeque usually is not: a chic, minimalist upscale bistro.”\u003c/em>\u003cbr>\n568 Sacramento Street (at Montgomery); 415.983.0102; \u003ca href=\"http://wexlerssf.com/\">wexlerssf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/18/zare-at-fly-trap-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/zare-300x175.jpg\" alt=\"Zaré at Fly Trap (Mediterranean/Persian)\" class=\"alignleft size-medium wp-image-10767\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/18/zare-at-fly-trap-restaurant-info/\">\u003cstrong>Zaré at Fly Trap\u003c/strong>\u003c/a> (Mediterranean/Persian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/18/zare-at-fly-trap-reviews/\">Brad\u003c/a>\u003cbr>\n\u003cem>“The pistachio meatballs are the signature appetizer on the menu.”\u003c/em>\u003cbr>\n606 Folsom Street (at 2nd); 415.243.0580; \u003ca href=\"http://flytrapsf.com/\">flytrapsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Looking for a great eatery in San Francisco’s Union Square?\u003c/strong> Our producers selected 10 of the best restaurants from past seasons near the iconic landmark. Visit the restaurants, try the dishes and let us know what you think on \u003ca href=\"https://www.facebook.com/KQEDcheckplease\">\u003cstrong>Facebook\u003c/strong>\u003c/a> and \u003ca href=\"https://twitter.com/kqedcheckplease\">\u003cstrong>Twitter\u003c/strong>\u003c/a>. \u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/CPBA_UnionSquare.pdf\">\u003cstrong>Print the portable Checklist!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/04/10/borobudur-restaurant-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/borobudur-300x175.jpg\" alt=\"Borobudur Restaurant (Indonesian)\" class=\"alignleft size-medium wp-image-10758\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/04/10/borobudur-restaurant-restaurant-info/\">\u003cstrong>Borobudur Restaurant\u003c/strong>\u003c/a> (Indonesian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/04/10/borobudur-restaurant-review/\">July\u003c/a>\u003cbr>\n\u003cem>“If you are not familiar with Indonesian cuisine, Borobudur is an excellent place to get a first-rate (and very tasty) education.”\u003c/em>\u003cbr>\n700 Post Street (at Jones); 415.775.1512; \u003ca href=\"http://www.borobudursf.com/\">borobudursf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/10/farallon-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/farallon-300x175.jpg\" alt=\"Farallon (Seafood)\" class=\"alignleft size-medium wp-image-10759\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/10/farallon-restaurant-info/\">\u003cstrong>Farallon\u003c/strong>\u003c/a> (Seafood)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/10/farallon-reviews/\">Joel\u003c/a>\u003cbr>\n\u003cem>“Farallon is a restaurant for an occasion and for a meal with visiting friends.”\u003c/em>\u003cbr>\n450 Post Street (at Mason); (415) 956-9696; \u003ca href=\"http://farallonrestaurant.com/\">farallonrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\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>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2012/09/12/grand-cafe-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/grandcafe-300x175.jpg\" alt=\"Grand Café (French)\" class=\"alignleft size-medium wp-image-10760\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2012/09/12/grand-cafe-restaurant-info/\">\u003cstrong>Grand Café \u003c/strong>\u003c/a> (French)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2012/09/12/grand-cafe-reviews/\">Salvatore\u003c/a>\u003cbr>\n\u003cem>“Feel like a king, eat like a celebrity — the Grand Cafe is a soufflé for the soul!”\u003c/em>\u003cbr>\n501 Geary Street (at Taylor); (415) 292-0101; \u003ca href=\"http://www.grandcafe-sf.com/\">grandcafe-sf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/millennium-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/millenium-300x175.jpg\" alt=\"Millennium (Vegetarian/Vegan)\" class=\"alignleft size-medium wp-image-10761\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/millennium-restaurant-info/\">\u003cstrong>Millennium\u003c/strong>\u003c/a> (Vegetarian/Vegan)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/millennium-reviews/\">Adam\u003c/a>\u003cbr>\n\u003cem>“Millennium is about using the freshest, best ingredients to make mouth-watering food that will have you savoring every single bite.”\u003c/em>\u003cbr>\n580 Geary Street (at Jones); (415) 345-3900; \u003ca href=\"http://www.millenniumrestaurant.com/\">millenniumrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/perbacco-300x175.jpg\" alt=\"Perbacco (Italian)\" class=\"alignleft size-medium wp-image-10762\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> (Italian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2014/04/17/perbacco-reviews/\">Scott\u003c/a>\u003cbr>\n\u003cem>“Perbacco is arguably one of the finest Italian restaurants outside of Italy.”\u003c/em>\u003cbr>\n700 Post Street (at Jones); 415.775.1512; \u003ca href=\"http://perbaccosf.com/\">perbaccosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/22/roys-restaurant-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/roysrestaurant-300x175.jpg\" alt=\"Roy’s Restaurant (Asian Fusion/Hawaiian)\" class=\"alignleft size-medium wp-image-10763\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/22/roys-restaurant-restaurant-info/\">\u003cstrong>Roy’s Restaurant\u003c/strong>\u003c/a> (Asian Fusion/Hawaiian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/22/roys-restaurant-reviews/\">Patricia\u003c/a>\u003cbr>\n\u003cem>“Seafood is their forte. Each dish is a married blend of Asian flavors with Island staples.”\u003c/em>\u003cbr>\n700 Post Street (at Jones); 415.775.1512; \u003ca href=\"http://www.roysrestaurant.com/\">roysrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/scala%E2%80%99s-bistro-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/scalas-300x175.jpg\" alt=\"Scala’s Bistro (Northern Italian/Country French)\" class=\"alignleft size-medium wp-image-10764\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/scala%E2%80%99s-bistro-restaurant-info/\">\u003cstrong>Scala’s Bistro\u003c/strong>\u003c/a> (Northern Italian/Country French)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/scalas-bistro-reviews/\">Alan\u003c/a>\u003cbr>\n\u003cem>“Slow life down and experience the love and art that go into the preparation of fine foods.”\u003c/em>\u003cbr>\n432 Powell Street (at Post); 415.395.8555; \u003ca href=\"http://www.scalasbistro.com/\">scalasbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/tropisueno-300x175.jpg\" alt=\"Tropisueno Mexican Kitchen (Mexican)\" class=\"alignleft size-medium wp-image-10765\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">\u003cstrong>Tropisueno Mexican Kitchen \u003c/strong>\u003c/a> (Mexican)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-reviews/\">Neel\u003c/a>\u003cbr>\n\u003cem>“The great food and fantastic margaritas combined with a relaxed vibe.”\u003c/em>\u003cbr>\n75 Yerba Buena Lane (at Mission); 415.243.0299; \u003ca href=\"http://tropisueno.com/\">tropisueno.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2012/10/03/wexlers-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/wexlers-300x175.jpg\" alt=\"Wexler’s (American)\" class=\"alignleft size-medium wp-image-10766\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2012/10/03/wexlers-restaurant-info/\">\u003cstrong>Wexler’s\u003c/strong>\u003c/a> (American)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2012/10/03/wexlers-reviews/\">Stu\u003c/a>\u003cbr>\n\u003cem>“Wexler’s is everything that barbeque usually is not: a chic, minimalist upscale bistro.”\u003c/em>\u003cbr>\n568 Sacramento Street (at Montgomery); 415.983.0102; \u003ca href=\"http://wexlerssf.com/\">wexlerssf.com\u003c/a>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/18/zare-at-fly-trap-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/zare-300x175.jpg\" alt=\"Zaré at Fly Trap (Mediterranean/Persian)\" class=\"alignleft size-medium wp-image-10767\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/18/zare-at-fly-trap-restaurant-info/\">\u003cstrong>Zaré at Fly Trap\u003c/strong>\u003c/a> (Mediterranean/Persian)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/04/18/zare-at-fly-trap-reviews/\">Brad\u003c/a>\u003cbr>\n\u003cem>“The pistachio meatballs are the signature appetizer on the menu.”\u003c/em>\u003cbr>\n606 Folsom Street (at 2nd); 415.243.0580; \u003ca href=\"http://flytrapsf.com/\">flytrapsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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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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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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