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Bay Area’s ninth season episode 5 (#905) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Maykadeh Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10706\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10673\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>The Little Chihuahua Mexican Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10719\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10681\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Picán\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10684\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=kto9Yi8Fomc]\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/cp905iPod.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://jimbarry.com/\">2011 Jim Barry “The Lodge Hill” Shiraz, Clare Valley, Australia\u003c/a> ($18)\u003cbr>\nIf you think Aussie Shiraz is only big and bold, you haven’t sipped this wine. These Shiraz grapes adore growing in the cooler climate of a place called Clare Valley. The Clare — as locals know it — isn’t really a valley rather a series of hills and vales in South Australia. The soil, site and sun, along with the dipping evening temperatures combine to create wines of elegance. This beauty is sleek, spicy, and complex. The charming Barry family is firmly the helm of the company and known throughout the world for their stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/estates/tenutadellammiraglia.aspx\">2012 Marchesi de Frescobaldi Vermentino, Toscana, Italy\u003c/a> ($15)\u003cbr>\nLooking for an alternative white to welcome summer? Look no further than Vermentino. An Italian white variety, it makes wines that are exotic, full bodied and loaded with succulent fruit flavors. This bottling – from one of Italy’s top producers – comes from the heart of the Maremma region in Tuscany. Grapes grown at the scenic estate of Ammiraglia, enjoy sun and sea breezes bringing ripeness and vibrancy to the luscious white. It’s a winner with any type of fish, salads and simple roast or grilled chicken.\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&\">2012 Light Horse Chardonnay, California\u003c/a> ($15)\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\n",
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"content": "\u003cp>\u003cstrong>Maykadeh Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10673\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">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/cp905iPod.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=PXMzrAaDqMc]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/HT2L4U\">Map\u003c/a>\u003cbr>\n470 Green Street (at Grant Avenue)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 362-8286\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sfsasha@yahoo.com\">sfsasha@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://maykadehrestaurant.com/\">maykadehrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/maykadeh\">Maykadeh Persian Cuisine\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mahmoud Khossoussi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mahmoud Khossoussi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Persian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kebabs and Persian stews\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 Wine, $20 Champagne\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:45am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:45am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:45am-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> Yes\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Depends on the size of the party. For a small party, up until the last day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Maykadeh Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10673\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">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/cp905iPod.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/PXMzrAaDqMc'\n title='//www.youtube.com/embed/PXMzrAaDqMc'\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/HT2L4U\">Map\u003c/a>\u003cbr>\n470 Green Street (at Grant Avenue)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 362-8286\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sfsasha@yahoo.com\">sfsasha@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://maykadehrestaurant.com/\">maykadehrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/maykadeh\">Maykadeh Persian Cuisine\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mahmoud Khossoussi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mahmoud Khossoussi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Persian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kebabs and Persian stews\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 Wine, $20 Champagne\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:45am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:45am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:45am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:45am-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> Yes\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Depends on the size of the party. For a small party, up until the last day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Maykadeh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10706\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For over 25 years, this restaurant has consistently maintained its character, feel, charm and best of all, the quality of its food. A destination restaurant for many Iranians since the mid 80s, this North Beach establishment has remained true to its core! The owner still makes all the signature stews and sauces every morning at 5am. Because of the many reviews over the years, its clientele has become much diversified.\u003c/p>\n\u003cp>The kabobs, which are grilled over mesquite, are second to none. The Soltani (which in Farsi means “fit for a king”) consists of a skewer of ground lamb and one skewer of the best filet mignon you have had. Their Chicken Kabobs (Joojeh) are equally as delicious. Over the years, we have tried almost everything on the menu and nothing I can remember has been disappointing. Even the yogurt is made in house as is the Shirazi salad.\u003c/p>\n\u003cp>There are also vegetarian dishes (Ghormeh Sabzi) served with Basmati rice. Also, when you are seated, they bring you hot pita bread with basil, mint, radish and feta cheese. Be careful here as it’s so tasty, one becomes too full before your meal has arrived.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a nutshell, this place is great! The ambiance, staff, food & people watching (Persian grandma from table 12 staring at you because she knows your mother) is worth it, every time. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There aren’t that many Persian restaurants in the city, so if you’re craving a new take on Middle Eastern food, you should try Maykadeh! It’s been around since 1982, and it looks like it hasn’t updated the decor since it opened.\u003c/p>\n\u003cp>Before we even ordered, our server put a plate of radishes and onion and basil on the table, then a warm pile of delicious bread. We finally asked what to do with the other plate of food, and our server told us to make little sandwiches. There were a lot of appetizers to choose from. The Kashke Bademjan was my favorite- a warm eggplant dip that was delicious. I also enjoyed the Shirazi salad, which was light and crunchy. The other appetizers were just okay.\u003c/p>\n\u003cp>Our main courses arrived way too fast. First our servers put down enormous plates of rice in front of each of us, and then our main courses were served next to them. The portions were really big and we almost couldn’t fit all of the food at the table! We could have shared a few instead of ordering our own. My favorite dish was the Maykadeh Kebab, which were thin slices of filet mignon marinated in lemon juice- very tasty.\u003c/p>\n\u003cp>The desserts were- in a word- odd. Well, the Baklava was an expected choice but it was too soggy. The ice cream was a typical Persian flavor- saffron, rose water and pistachio- and after a few bites, my friends and I couldn’t eat any more. The weirdest dessert was something called Faloodeh which is a frozen rice noodle hockey puck-looking thing which comes with cherry/rose syrup to pour over it. The texture was odd, the taste was odd, and I think it might have been one of the most unusual and disappointing desserts I have ever eaten. \u003c/p>\n\u003cp>There are quite a few vegetarian options, so I’d go with my veggie friends again, but I’d probably stick to a few main dishes and maybe another Persian Lady!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Tuesday, December 3, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maykadeh is in a steep, quiet residential street, next to a lit-up tree, feels very festive. Inside, the restaurant was medium-sized, quiet, with only one other table occupied. White linen and napkins were on the tables. At least three staff was hovering, with jazz and traditional Persian music playing and on the walls: black and white photos of Iran and traditional gold leaf illustrations. Chairs were well padded. Great cocktail list, pretty and comfortable and wide views to the street where residents walk their dogs.\u003c/p>\n\u003cp>Our greeter was friendly and the waitress very solicitous, especially when we ordered the Lamb Tongue. The lamb tongue has a soft, tender consistency – the portion was huge! The saffron kept it nicely subdued, but the sour cream made it so rich I could only eat a third. The eggplant with the mint garlic sauce was delicious and the fried onions on top were a nice crunchy contrast. Perfect scooped into the bread with basil leaves. You have to love garlic for this one.\u003c/p>\n\u003cp>The Khoresht Ghaymeh, the lamb with yellow spilt peas, tomatoes, saffron, sun-dried limes, with basmati rice, had little fries on top, like pick-up sticks. Great mix of tart, meaty and nutty tastes. The rice was fluffy and buttery—real heaven. The Poussin aby chicken with all the bones was marinated in an onion saffron with lime juice, also with basmati rice. Tasty, but chicken could have been a little more tender.\u003c/p>\n\u003cp>The desserts were stellar; the Poached Pear in Shiraz reduction sauce and ice cream was gorgeous, the freshness of the pear and richness of the sauce was perfect with the pistachios in the ice cream. The freshly-made Baklava was airy and sweet without being too cloying.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would not make a special trip to this restaurant from our home in Oakland but I would definitely return if I was in the area and recommend to my friends if they are in the area. Great place to have an easy conversation, with staff who care about your experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Maykadeh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10706\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Thursday, December 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For over 25 years, this restaurant has consistently maintained its character, feel, charm and best of all, the quality of its food. A destination restaurant for many Iranians since the mid 80s, this North Beach establishment has remained true to its core! The owner still makes all the signature stews and sauces every morning at 5am. Because of the many reviews over the years, its clientele has become much diversified.\u003c/p>\n\u003cp>The kabobs, which are grilled over mesquite, are second to none. The Soltani (which in Farsi means “fit for a king”) consists of a skewer of ground lamb and one skewer of the best filet mignon you have had. Their Chicken Kabobs (Joojeh) are equally as delicious. Over the years, we have tried almost everything on the menu and nothing I can remember has been disappointing. Even the yogurt is made in house as is the Shirazi salad.\u003c/p>\n\u003cp>There are also vegetarian dishes (Ghormeh Sabzi) served with Basmati rice. Also, when you are seated, they bring you hot pita bread with basil, mint, radish and feta cheese. Be careful here as it’s so tasty, one becomes too full before your meal has arrived.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a nutshell, this place is great! The ambiance, staff, food & people watching (Persian grandma from table 12 staring at you because she knows your mother) is worth it, every time. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There aren’t that many Persian restaurants in the city, so if you’re craving a new take on Middle Eastern food, you should try Maykadeh! It’s been around since 1982, and it looks like it hasn’t updated the decor since it opened.\u003c/p>\n\u003cp>Before we even ordered, our server put a plate of radishes and onion and basil on the table, then a warm pile of delicious bread. We finally asked what to do with the other plate of food, and our server told us to make little sandwiches. There were a lot of appetizers to choose from. The Kashke Bademjan was my favorite- a warm eggplant dip that was delicious. I also enjoyed the Shirazi salad, which was light and crunchy. The other appetizers were just okay.\u003c/p>\n\u003cp>Our main courses arrived way too fast. First our servers put down enormous plates of rice in front of each of us, and then our main courses were served next to them. The portions were really big and we almost couldn’t fit all of the food at the table! We could have shared a few instead of ordering our own. My favorite dish was the Maykadeh Kebab, which were thin slices of filet mignon marinated in lemon juice- very tasty.\u003c/p>\n\u003cp>The desserts were- in a word- odd. Well, the Baklava was an expected choice but it was too soggy. The ice cream was a typical Persian flavor- saffron, rose water and pistachio- and after a few bites, my friends and I couldn’t eat any more. The weirdest dessert was something called Faloodeh which is a frozen rice noodle hockey puck-looking thing which comes with cherry/rose syrup to pour over it. The texture was odd, the taste was odd, and I think it might have been one of the most unusual and disappointing desserts I have ever eaten. \u003c/p>\n\u003cp>There are quite a few vegetarian options, so I’d go with my veggie friends again, but I’d probably stick to a few main dishes and maybe another Persian Lady!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Maykadeh Restaurant:\u003c/strong> Tuesday, December 3, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maykadeh is in a steep, quiet residential street, next to a lit-up tree, feels very festive. Inside, the restaurant was medium-sized, quiet, with only one other table occupied. White linen and napkins were on the tables. At least three staff was hovering, with jazz and traditional Persian music playing and on the walls: black and white photos of Iran and traditional gold leaf illustrations. Chairs were well padded. Great cocktail list, pretty and comfortable and wide views to the street where residents walk their dogs.\u003c/p>\n\u003cp>Our greeter was friendly and the waitress very solicitous, especially when we ordered the Lamb Tongue. The lamb tongue has a soft, tender consistency – the portion was huge! The saffron kept it nicely subdued, but the sour cream made it so rich I could only eat a third. The eggplant with the mint garlic sauce was delicious and the fried onions on top were a nice crunchy contrast. Perfect scooped into the bread with basil leaves. You have to love garlic for this one.\u003c/p>\n\u003cp>The Khoresht Ghaymeh, the lamb with yellow spilt peas, tomatoes, saffron, sun-dried limes, with basmati rice, had little fries on top, like pick-up sticks. Great mix of tart, meaty and nutty tastes. The rice was fluffy and buttery—real heaven. The Poussin aby chicken with all the bones was marinated in an onion saffron with lime juice, also with basmati rice. Tasty, but chicken could have been a little more tender.\u003c/p>\n\u003cp>The desserts were stellar; the Poached Pear in Shiraz reduction sauce and ice cream was gorgeous, the freshness of the pear and richness of the sauce was perfect with the pistachios in the ice cream. The freshly-made Baklava was airy and sweet without being too cloying.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would not make a special trip to this restaurant from our home in Oakland but I would definitely return if I was in the area and recommend to my friends if they are in the area. Great place to have an easy conversation, with staff who care about your experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Little Chihuahua Mexican Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10681\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">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/cp905iPod.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=jFfo0RCFFXc]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/HKYcQ9\">Map\u003c/a>\u003cbr>\n4123 24th Street (at Castro Street)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 648-4157\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@thelittlechihuahua.com\">info@thelittlechihuahua.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://thelittlechihuahua.com/\">thelittlechihuahua.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Little-Chihuahua-Mexican-Restaurant/27855192084\">The Little Chihuahua Mexican Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TLChihuahua\">@TLChihuahua\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Andrew Johnstone\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Andrew Johnstone\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tostada Salad, Fried Plantain & Black Bean Burrito, Pozole Rojo, Garlic Shrimp Burrito\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (weekend only), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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) 648-4157\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@thelittlechihuahua.com\">info@thelittlechihuahua.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://thelittlechihuahua.com/\">thelittlechihuahua.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Little-Chihuahua-Mexican-Restaurant/27855192084\">The Little Chihuahua Mexican Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TLChihuahua\">@TLChihuahua\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Andrew Johnstone\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Andrew Johnstone\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tostada Salad, Fried Plantain & Black Bean Burrito, Pozole Rojo, Garlic Shrimp Burrito\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (weekend only), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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>The Little Chihuahua Mexican Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10719\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you’re looking for a great Mexican place that’s a few notches above a corner taqueria but that still gives you change for a $20 bill, The Little Chihuahua is the place for you. This is a “pay before you eat” kind of place, which makes it an easy choice for a casual dinner.\u003c/p>\n\u003cp>The chips are so crunchy and good! They’re warm, have just the right amount of salt, and are the perfect size to scoop one of the salsas available at the salsa bar (my favorite is the tomatillo). They have a wide variety of Mexican beers on tap and in bottles. But my favorite drink is the Agave Margarita, made with agave wine and a perfect (big) start to a delicious meal. My kids love the Strawberry Agua Fresca, so we all win. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For dinner, I always make a point of ordering the Salmon Taco- it’s a big piece of grilled salmon with a delicious green salsa and crema topping. The Pozole is a huge bowl of hearty hominy, big enough for two people to split easily. They offer Guacamole Enchiladas on the menu, which you can try with either green or red sauce, or both. And if you’re a burrito person, I’d highly recommend the Fried Plantain and Black Bean Burrito. It’s sweet and savory – a taste combination you typically don’t see in burrito form. The Chicken Tortilla Soup is also a great choice- it has huge chunks of chicken, avocado, cheese, corn, and more. It seems like an endless bowl once you dig into it! And almost every dish comes with a small side of their slaw- light, healthy, and crunchy! \u003c/p>\n\u003cp>Don’t leave without trying the ice cream- it’s from Humphry Slocombe, so you know it’s good. I’ve tried both flavors, the Mexican chocolate and the tequila. Mmmm!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We visited this restaurant on a Friday night and it wasn’t crowded; 5-6 tables with steady to-go orders. The décor, clientele, and overall ambience are geared toward the trendy crowd. I noticed the outside patio was handicapped equipped. Nicely done! \u003c/p>\n\u003cp>We ordered our food at the walk-up counter and self-served our silverware and napkins. Fantastic salsa bar! Many varieties and kept clean. A testament to its upscale clientele or is it continuously kept clean by the staff? Most self-serve salsa bars can become messy.\u003c/p>\n\u003cp>As for the food, we ordered a small Steak Burrito and Enchiladas with green sauce as well as red sauce. The quality of the ingredients is good and one can tell it’s fresh. But our enchiladas were served lukewarm and not hot enough. Perhaps they don’t microwave like many taquerias do (hot plate). Side Cabbage Salad was excellent, as was the Black Beans! Your food is served not on paper plates (like most taquerias) and since you bus your own table, it becomes a bit messy by the recycle bins they have created. \u003c/p>\n\u003cp>If you’re looking for an authentic taqueria, you’ll be disappointed here. As there are multiple Pancho Villa pictures on the wall, the background music was Cheap Trick, “I Want You To Want Me!” \u003c/p>\n\u003cp>Overall, this is a neighborhood place and not a destination one. It’s good, but not great.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ended up having to go to Little Chihuahua by myself (Nora No-Friends), but still had a really pleasant experience. The restaurant is in a cluster of stores in a residential area of Noe Valley. The food had heartiness about it but with an eclectic combination of flavors that zinged your tongue. Mexican food is never my go-to, but really enjoyed this place.\u003c/p>\n\u003cp>The restaurant is small from the front but has four seating areas. The blue walls, big chalkboard specials, and a completely open kitchen give it a nice buzz. You order at the till, gather condiments and spices from a nearby bar tucked to the left and bus your own table. \u003c/p>\n\u003cp>The Pozole Rojo is a pork stew with purple corn, garlic, guajilo chilies and onions and is topped with cabbage salad, cilantro, onions and radishes. The pork was tender and the tastes of the rich meat and sweetness of the corn with the crunch of the radishes and cabbage was in a word: sublime. You could sop up the broth with a soft nutty-tasting corn tortilla.\u003c/p>\n\u003cp>The Plantain Burrito was brilliant – the candied, caramelized taste plantain was a great foil to the roasted red peppers and the smoky chile salsa, pico de gallo and fresh cilantro. I can see why people have found this one burrito really addictive. The Jarritos orange fizzy drink in a glass bottle made me really feel I was back in Sayulita, Mexico even though it was a freezing day in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because this restaurant is so casual, I doubt you would find yourself lingering long. But it’s a great stop-off neighborhood place with a bright take on Mexican food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"headline": "The Little Chihuahua Mexican Restaurant: Reviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Little Chihuahua Mexican Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10719\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Wednesday, December 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you’re looking for a great Mexican place that’s a few notches above a corner taqueria but that still gives you change for a $20 bill, The Little Chihuahua is the place for you. This is a “pay before you eat” kind of place, which makes it an easy choice for a casual dinner.\u003c/p>\n\u003cp>The chips are so crunchy and good! They’re warm, have just the right amount of salt, and are the perfect size to scoop one of the salsas available at the salsa bar (my favorite is the tomatillo). They have a wide variety of Mexican beers on tap and in bottles. But my favorite drink is the Agave Margarita, made with agave wine and a perfect (big) start to a delicious meal. My kids love the Strawberry Agua Fresca, so we all win. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dinner, I always make a point of ordering the Salmon Taco- it’s a big piece of grilled salmon with a delicious green salsa and crema topping. The Pozole is a huge bowl of hearty hominy, big enough for two people to split easily. They offer Guacamole Enchiladas on the menu, which you can try with either green or red sauce, or both. And if you’re a burrito person, I’d highly recommend the Fried Plantain and Black Bean Burrito. It’s sweet and savory – a taste combination you typically don’t see in burrito form. The Chicken Tortilla Soup is also a great choice- it has huge chunks of chicken, avocado, cheese, corn, and more. It seems like an endless bowl once you dig into it! And almost every dish comes with a small side of their slaw- light, healthy, and crunchy! \u003c/p>\n\u003cp>Don’t leave without trying the ice cream- it’s from Humphry Slocombe, so you know it’s good. I’ve tried both flavors, the Mexican chocolate and the tequila. Mmmm!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We visited this restaurant on a Friday night and it wasn’t crowded; 5-6 tables with steady to-go orders. The décor, clientele, and overall ambience are geared toward the trendy crowd. I noticed the outside patio was handicapped equipped. Nicely done! \u003c/p>\n\u003cp>We ordered our food at the walk-up counter and self-served our silverware and napkins. Fantastic salsa bar! Many varieties and kept clean. A testament to its upscale clientele or is it continuously kept clean by the staff? Most self-serve salsa bars can become messy.\u003c/p>\n\u003cp>As for the food, we ordered a small Steak Burrito and Enchiladas with green sauce as well as red sauce. The quality of the ingredients is good and one can tell it’s fresh. But our enchiladas were served lukewarm and not hot enough. Perhaps they don’t microwave like many taquerias do (hot plate). Side Cabbage Salad was excellent, as was the Black Beans! Your food is served not on paper plates (like most taquerias) and since you bus your own table, it becomes a bit messy by the recycle bins they have created. \u003c/p>\n\u003cp>If you’re looking for an authentic taqueria, you’ll be disappointed here. As there are multiple Pancho Villa pictures on the wall, the background music was Cheap Trick, “I Want You To Want Me!” \u003c/p>\n\u003cp>Overall, this is a neighborhood place and not a destination one. It’s good, but not great.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed The Little Chihuahua Mexican Restaurant:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I ended up having to go to Little Chihuahua by myself (Nora No-Friends), but still had a really pleasant experience. The restaurant is in a cluster of stores in a residential area of Noe Valley. The food had heartiness about it but with an eclectic combination of flavors that zinged your tongue. Mexican food is never my go-to, but really enjoyed this place.\u003c/p>\n\u003cp>The restaurant is small from the front but has four seating areas. The blue walls, big chalkboard specials, and a completely open kitchen give it a nice buzz. You order at the till, gather condiments and spices from a nearby bar tucked to the left and bus your own table. \u003c/p>\n\u003cp>The Pozole Rojo is a pork stew with purple corn, garlic, guajilo chilies and onions and is topped with cabbage salad, cilantro, onions and radishes. The pork was tender and the tastes of the rich meat and sweetness of the corn with the crunch of the radishes and cabbage was in a word: sublime. You could sop up the broth with a soft nutty-tasting corn tortilla.\u003c/p>\n\u003cp>The Plantain Burrito was brilliant – the candied, caramelized taste plantain was a great foil to the roasted red peppers and the smoky chile salsa, pico de gallo and fresh cilantro. I can see why people have found this one burrito really addictive. The Jarritos orange fizzy drink in a glass bottle made me really feel I was back in Sayulita, Mexico even though it was a freezing day in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because this restaurant is so casual, I doubt you would find yourself lingering long. But it’s a great stop-off neighborhood place with a bright take on Mexican food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Picán: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10684\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">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/cp905iPod.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=DrclRwKWMFM]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/GTg2G6\">Map\u003c/a>\u003cbr>\n2295 Broadway (at 23rd Street)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 834-1000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:manager@pianrestaraunt.com\">manager@pianrestaraunt.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.picanrestaurant.com/\">picanrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Pic%C3%A1n-Restaurant/123245513784\">Picán Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/PicanOakland\">@PicanOakland\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Michael LeBlanc\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sophina Uong\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mitchell Blanco\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Southern\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Catfish a la Nantua, Jambalay Risotto, Smoked Brisket Greens, Beef Brisket Sandwich\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (most dishes are also gluten free)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-8:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30-2:00pm (brunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30-2:00pm (brunch), 5:00pm-8:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Saturday and Sunday), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/pican\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Reservation not required but advised\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations up to 6 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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, piano music\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 834-1000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:manager@pianrestaraunt.com\">manager@pianrestaraunt.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.picanrestaurant.com/\">picanrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Pic%C3%A1n-Restaurant/123245513784\">Picán Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/PicanOakland\">@PicanOakland\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Michael LeBlanc\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sophina Uong\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mitchell Blanco\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Southern\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Catfish a la Nantua, Jambalay Risotto, Smoked Brisket Greens, Beef Brisket Sandwich\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (most dishes are also gluten free)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-8:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30-2:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30-2:00pm (brunch), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30-2:00pm (brunch), 5:00pm-8:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Saturday and Sunday), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/pican\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Reservation not required but advised\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations up to 6 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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, piano music\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Picán: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Wednesday, November 20, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán is in the Downtown area of Oakland, next to other restaurants and bars and clubs and at the end of Auto Row. As soon as you arrive you feel an old-fashioned sense of occasion, from the valet parking and the doormen to the dressed-up-to-the nines staff at the front desk and the jazz pianist at the grand piano. This is a place where you can wear your sparkles and high heels and sassy hat. \u003c/p>\n\u003cp>That said about Picán being a great place to get glam, on our most recent visit we arrived on a Wednesday night dressed in UGGS and jeans for a quick bite before the Warriors’ basketball game. The service was quick and decisive. The Fried Green Tomatoes were intensely tasty with the chopped Prather Ranch pork and the almond pimiento romesco sauce felt light and piquant, not cloying. The Crawfish Mac ‘N Cheese was surprisingly delicate and you could taste the chunks of crawfish, which wasn’t overwhelmed by the cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The double-dredged fried chicken, which had been garlic herb-brined, was sublime; lighter and more tender and moist than I’ve tasted there before. The Smoked Gouda Mac ‘N Cheese was tasty without having too much of that cheesy glug. The “Low and Slow” Rubbed Barbecued Pork Ribs were tender too and went well with the rib-end baked beans. The Brussels Sprouts with pomegranate molasses vinaigrette were delicious: the nuttiness of the brussels sprouts was off-set by the zing of the pomegranate. \u003c/p>\n\u003cp>Picán is a great option for a big Saturday night out or just a quick Wednesday night escape to The Big Easy before a basketball game.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán was a refreshing change from my standard rotation of SF restaurants! It definitely has a vibe of southern hospitality, Oakland style. The food is based on southern standards but with a modern California twist. The ambiance is warm and inviting, and everyone in the restaurant looked like they were having a great time. It’s a great place for a special occasion with family, friends, or colleagues.\u003c/p>\n\u003cp>If you like bourbon, you’re really in luck at Picán. Their cocktail menu is quite extensive and offers a wide variety of bourbon options among others. Specialty drinks include old favorites like the Old-Fashioned and Sazerac, and twists on new ones- I had a Tennessee Margarita, which was surprisingly good! Our bartender gave us cornbread to nibble on with our drinks- a nice touch.\u003c/p>\n\u003cp>For our main course, a few of my dining companions got the Fried Chicken- I ordered the Molasses Pork Shank and my friend’s husband ordered the Ribs. The pork shank entree was a really large portion and came with a butternut risotto on the side. The meat fell off the bone, was rich but not too rich. The fried chicken was moist and definitely a much better version of any other fried chicken I’ve tried. My favorite was the side dish of Smoked Gouda Macaroni and Cheese that came on the side- it was definitely for grownups- so rich!\u003c/p>\n\u003cp>For dessert, we tried the Mississippi Mud Pie and the Picán Cake. Both had names that made me think we were going to get something different than what showed up on the plate. I liked the mud pie but it was a deconstructed version of the original.\u003c/p>\n\u003cp>I’d definitely recommend this place if you live close to Oakland. Fun, delicious, inviting, and great drinks!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A true gem!\u003c/p>\n\u003cp>Southern food requiring reservations in the Bay Area? In an upscale environment?\u003cbr>\nThat is precisely what Picán is all about. Listen, it’s good. \u003c/p>\n\u003cp>We live in the City, and with many local choices, it seemed a bit of a burden to cross the bridge, especially on a Saturday night and during holiday season. What a good journey!\u003c/p>\n\u003cp>The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb! The Catfish a la Nantua, Fat City Steak, and Crawfish with all the fixings was a delight. I had heard a lot of the Fried Chicken, but for me, no chicken leg or breast can become gourmet, even if Foghorn Leghorn endorsed it himself!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was fabulous. In fact, it was downright great! Every member of the staff is involved in your dining experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Picán: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10728\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10650\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jody-brettkelly125x125.jpg\" alt=\"Jody Brettkelly\" title=\"Jody Brettkelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jody\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lifestyle Blogger/Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Picán\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Wednesday, November 20, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán is in the Downtown area of Oakland, next to other restaurants and bars and clubs and at the end of Auto Row. As soon as you arrive you feel an old-fashioned sense of occasion, from the valet parking and the doormen to the dressed-up-to-the nines staff at the front desk and the jazz pianist at the grand piano. This is a place where you can wear your sparkles and high heels and sassy hat. \u003c/p>\n\u003cp>That said about Picán being a great place to get glam, on our most recent visit we arrived on a Wednesday night dressed in UGGS and jeans for a quick bite before the Warriors’ basketball game. The service was quick and decisive. The Fried Green Tomatoes were intensely tasty with the chopped Prather Ranch pork and the almond pimiento romesco sauce felt light and piquant, not cloying. The Crawfish Mac ‘N Cheese was surprisingly delicate and you could taste the chunks of crawfish, which wasn’t overwhelmed by the cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The double-dredged fried chicken, which had been garlic herb-brined, was sublime; lighter and more tender and moist than I’ve tasted there before. The Smoked Gouda Mac ‘N Cheese was tasty without having too much of that cheesy glug. The “Low and Slow” Rubbed Barbecued Pork Ribs were tender too and went well with the rib-end baked beans. The Brussels Sprouts with pomegranate molasses vinaigrette were delicious: the nuttiness of the brussels sprouts was off-set by the zing of the pomegranate. \u003c/p>\n\u003cp>Picán is a great option for a big Saturday night out or just a quick Wednesday night escape to The Big Easy before a basketball game.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/karen-halstead125x125.jpg\" alt=\"Karen Halstead\" title=\"Karen Halstead\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Marketing Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Little Chihuahua Mexican Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Picán was a refreshing change from my standard rotation of SF restaurants! It definitely has a vibe of southern hospitality, Oakland style. The food is based on southern standards but with a modern California twist. The ambiance is warm and inviting, and everyone in the restaurant looked like they were having a great time. It’s a great place for a special occasion with family, friends, or colleagues.\u003c/p>\n\u003cp>If you like bourbon, you’re really in luck at Picán. Their cocktail menu is quite extensive and offers a wide variety of bourbon options among others. Specialty drinks include old favorites like the Old-Fashioned and Sazerac, and twists on new ones- I had a Tennessee Margarita, which was surprisingly good! Our bartender gave us cornbread to nibble on with our drinks- a nice touch.\u003c/p>\n\u003cp>For our main course, a few of my dining companions got the Fried Chicken- I ordered the Molasses Pork Shank and my friend’s husband ordered the Ribs. The pork shank entree was a really large portion and came with a butternut risotto on the side. The meat fell off the bone, was rich but not too rich. The fried chicken was moist and definitely a much better version of any other fried chicken I’ve tried. My favorite was the side dish of Smoked Gouda Macaroni and Cheese that came on the side- it was definitely for grownups- so rich!\u003c/p>\n\u003cp>For dessert, we tried the Mississippi Mud Pie and the Picán Cake. Both had names that made me think we were going to get something different than what showed up on the plate. I liked the mud pie but it was a deconstructed version of the original.\u003c/p>\n\u003cp>I’d definitely recommend this place if you live close to Oakland. Fun, delicious, inviting, and great drinks!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/shahnam-davani125x125.jpg\" alt=\"Shahnam Davani\" title=\"Shahnam Davani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Shahnam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Corporate Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maykadeh Restaurant\u003cbr>\n\u003cstrong>Reviewed Picán:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>A true gem!\u003c/p>\n\u003cp>Southern food requiring reservations in the Bay Area? In an upscale environment?\u003cbr>\nThat is precisely what Picán is all about. Listen, it’s good. \u003c/p>\n\u003cp>We live in the City, and with many local choices, it seemed a bit of a burden to cross the bridge, especially on a Saturday night and during holiday season. What a good journey!\u003c/p>\n\u003cp>The Cornmeal Fried Oysters, Warm Artichoke Blue Crab Dip & the vast selection of bourbon were superb! The Catfish a la Nantua, Fat City Steak, and Crawfish with all the fixings was a delight. I had heard a lot of the Fried Chicken, but for me, no chicken leg or breast can become gourmet, even if Foghorn Leghorn endorsed it himself!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The service was fabulous. In fact, it was downright great! Every member of the staff is involved in your dining experience. \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=PxPgtzmhork]\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=10650\">episode 905\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://jimbarry.com/\">2011 Jim Barry “The Lodge Hill” Shiraz, Clare Valley, Australia\u003c/a> ($18)\u003cbr>\nIf you think Aussie Shiraz is only big and bold, you haven’t sipped this wine. These Shiraz grapes adore growing in the cooler climate of a place called Clare Valley. The Clare — as locals know it — isn’t really a valley rather a series of hills and vales in South Australia. The soil, site and sun, along with the dipping evening temperatures combine to create wines of elegance. This beauty is sleek, spicy, and complex. The charming Barry family is firmly the helm of the company and known throughout the world for their stylish wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/estates/tenutadellammiraglia.aspx\">2012 Marchesi de Frescobaldi Vermentino, Toscana, Italy\u003c/a> ($15)\u003cbr>\nLooking for an alternative white to welcome summer? Look no further than Vermentino. An Italian white variety, it makes wines that are exotic, full bodied and loaded with succulent fruit flavors. This bottling – from one of Italy’s top producers – comes from the heart of the Maremma region in Tuscany. Grapes grown at the scenic estate of Ammiraglia, enjoy sun and sea breezes bringing ripeness and vibrancy to the luscious white. It’s a winner with any type of fish, salads and simple roast or grilled chicken.\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&\">2012 Light Horse Chardonnay, California\u003c/a> ($15)\u003cbr>\nThis is the kind of Chardonnay you’ll want to sip from poolside to tableside. Expressing ripe fruit notes it also captures the brightness and lightness of Chardonnay. With just a kiss of oak to add complexity, this is a wine for enjoying alone or with a wide variety of dishes from salmon in a mustard sauce to soft cheese topped with spicy chutney. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. So, drink well and do good at the same time. I’ll toast to that.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp905-wine-1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp905-wine-1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 905. Photo: Wendy Goodfriend\" class=\"size-full wp-image-10660\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000-960x642.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/PxPgtzmhork'\n title='//www.youtube.com/embed/PxPgtzmhork'\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=10650\">episode 905\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://jimbarry.com/\">2011 Jim Barry “The Lodge Hill” Shiraz, Clare Valley, Australia\u003c/a> ($18)\u003cbr>\nIf you think Aussie Shiraz is only big and bold, you haven’t sipped this wine. These Shiraz grapes adore growing in the cooler climate of a place called Clare Valley. The Clare — as locals know it — isn’t really a valley rather a series of hills and vales in South Australia. The soil, site and sun, along with the dipping evening temperatures combine to create wines of elegance. This beauty is sleek, spicy, and complex. The charming Barry family is firmly the helm of the company and known throughout the world for their stylish wines.\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.frescobaldi.it/en-us/home/estates/tenutadellammiraglia.aspx\">2012 Marchesi de Frescobaldi Vermentino, Toscana, Italy\u003c/a> ($15)\u003cbr>\nLooking for an alternative white to welcome summer? Look no further than Vermentino. An Italian white variety, it makes wines that are exotic, full bodied and loaded with succulent fruit flavors. This bottling – from one of Italy’s top producers – comes from the heart of the Maremma region in Tuscany. Grapes grown at the scenic estate of Ammiraglia, enjoy sun and sea breezes bringing ripeness and vibrancy to the luscious white. It’s a winner with any type of fish, salads and simple roast or grilled chicken.\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&\">2012 Light Horse Chardonnay, California\u003c/a> ($15)\u003cbr>\nThis is the kind of Chardonnay you’ll want to sip from poolside to tableside. Expressing ripe fruit notes it also captures the brightness and lightness of Chardonnay. With just a kiss of oak to add complexity, this is a wine for enjoying alone or with a wide variety of dishes from salmon in a mustard sauce to soft cheese topped with spicy chutney. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. So, drink well and do good at the same time. I’ll toast to that.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp905-wine-1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp905-wine-1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 905. Photo: Wendy Goodfriend\" class=\"size-full wp-image-10660\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp905-wine-1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Paulie's Pickling, Zut! On Fourth [CLOSED], Marin Sun Farms: Check, Please! Bay Area reviews",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 4 (#904) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Paulie’s Pickling\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10628\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10581\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Zut! On Fourth\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10587\">reviews\u003c/a> CLOSED\u003c/p>\n\u003cp>3) \u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10619\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10590\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=oJ63tCL7rK4]\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/cp904iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foliowine.com/pages/dynamic/index.php?tid=157&eod=1\">2012 Artazuri Garnacha Rosado, Navarra, Spain\u003c/a> ($11) — You’ll want to stock up on this delicious rosé as its one of my top pink picks from Spain. Packed with a fruit bowl of flavor from strawberry to spice, this dry-style wine with bright acidity is an all-purpose spring and summer sipper. Try it with barbeque ribs, fresh from-the-garden grilled vegetables, and aromatic Thai food. Made with the freshly pressed juice of red Garnacha grapes from Spain’s Navarra region, this pink is just plain fun to drink.\u003c/p>\n\u003cp>\u003ca href=\"http://jimbarry.com/\">2010 Jim Barry “The Lodge Hill” Dry Riesling, Clare Valley, Australia\u003c/a> ($22) — I call this a “secret weapon” wine because once you discover it, you’ll find yourself craving another bottle, introducing it to others, and pairing it with everything from cheese platters to Tuesday night take out. Riesling is often thought of as sweet, but this vibrant white is bone dry with a ping of lemon/lime freshness. Hailing from a bucolic spot in South Australia called the Clare Valley, the area’s high altitude vineyards and cooler climates allow for grapes to ripen slowly and maintain their zestiness. This wine by pioneering producer Jim Barry, whose iconic winery was founded in 1959, is a knock out. Ah…the secret’s out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2011 Whiplash, California\u003c/a> ($12) — The new vintage of Whiplash is a must-buy marrying class with affordability. A succulent blend of grapes, this full-bodied red with a plush texture delivers. Not only is the wine inside high quality, the newly designed label and packaging impresses. It showcases the image of a stallion named Whiplash whose spirit inspired the wine. \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&\">2012 Light Horse Chardonnay, California\u003c/a> ($15) — This 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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s ninth season episode 4 (#904) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Paulie’s Pickling\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10628\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10581\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Zut! On Fourth\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10587\">reviews\u003c/a> CLOSED\u003c/p>\n\u003cp>3) \u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10619\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10590\">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/oJ63tCL7rK4'\n title='//www.youtube.com/embed/oJ63tCL7rK4'\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/cp904iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foliowine.com/pages/dynamic/index.php?tid=157&eod=1\">2012 Artazuri Garnacha Rosado, Navarra, Spain\u003c/a> ($11) — You’ll want to stock up on this delicious rosé as its one of my top pink picks from Spain. Packed with a fruit bowl of flavor from strawberry to spice, this dry-style wine with bright acidity is an all-purpose spring and summer sipper. Try it with barbeque ribs, fresh from-the-garden grilled vegetables, and aromatic Thai food. Made with the freshly pressed juice of red Garnacha grapes from Spain’s Navarra region, this pink is just plain fun to drink.\u003c/p>\n\u003cp>\u003ca href=\"http://jimbarry.com/\">2010 Jim Barry “The Lodge Hill” Dry Riesling, Clare Valley, Australia\u003c/a> ($22) — I call this a “secret weapon” wine because once you discover it, you’ll find yourself craving another bottle, introducing it to others, and pairing it with everything from cheese platters to Tuesday night take out. Riesling is often thought of as sweet, but this vibrant white is bone dry with a ping of lemon/lime freshness. Hailing from a bucolic spot in South Australia called the Clare Valley, the area’s high altitude vineyards and cooler climates allow for grapes to ripen slowly and maintain their zestiness. This wine by pioneering producer Jim Barry, whose iconic winery was founded in 1959, is a knock out. Ah…the secret’s out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2011 Whiplash, California\u003c/a> ($12) — The new vintage of Whiplash is a must-buy marrying class with affordability. A succulent blend of grapes, this full-bodied red with a plush texture delivers. Not only is the wine inside high quality, the newly designed label and packaging impresses. It showcases the image of a stallion named Whiplash whose spirit inspired the wine. \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&\">2012 Light Horse Chardonnay, California\u003c/a> ($15) — This 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\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paulie’s Pickling: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10581\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">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/cp904iPod.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=GMvBrQomYiw]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/iWLgQS\">Map\u003c/a>\u003cbr>\n331 Cortland Ave (at Bocana Street)\u003cbr>\nSan Francisco, CA 94110\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)285-0800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:liz@pauliespickling.com\">liz@pauliespickling.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pauliespickling.com/\">pauliespickling.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Paulies-Pickling/214345081980526\">Paulie’s Pickling\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pauliespickling\">@pauliespickling\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Liz Ashby and Paul Ashby\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Liz Ashby and Paul Ashby\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> “Cali-Jewish” deli and Pickled items\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Braised Brisket sandwich, Zesty Original Pickles\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> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> N/A\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Take-Out food only\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Food-to-go only\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/iWLgQS\">Map\u003c/a>\u003cbr />331 Cortland Ave\u003cbr /> San Francisco, CA 94110\u003cbr />\u003cstrong>Phone:\u003c/strong> (415)285-0800\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pauliespickling.com/\">pauliespickling.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=10581\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paulie’s Pickling: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10581\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">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/cp904iPod.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/GMvBrQomYiw'\n title='//www.youtube.com/embed/GMvBrQomYiw'\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/iWLgQS\">Map\u003c/a>\u003cbr>\n331 Cortland Ave (at Bocana Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)285-0800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:liz@pauliespickling.com\">liz@pauliespickling.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pauliespickling.com/\">pauliespickling.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Paulies-Pickling/214345081980526\">Paulie’s Pickling\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pauliespickling\">@pauliespickling\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Liz Ashby and Paul Ashby\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Liz Ashby and Paul Ashby\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> “Cali-Jewish” deli and Pickled items\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Braised Brisket sandwich, Zesty Original Pickles\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> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> N/A\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Take-Out food only\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Food-to-go only\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paulie’s Pickling: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10628\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Friday, November 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is located at 331 Cortland Street, which has a variety of small businesses that I find great! Walking in, there’s a fun, family-friendly vibe, and a bright and airy feeling with the aroma of great food. The owners Liz and Paul are so informative about what they do and take lots of pride in their products. Ask for a sample or two and they’ll let you taste them all. Hands down they are great at what they do! They are the best pickles I’ve ever had! They also have lots of seasonal vegetables that they pickle, and Liz is well known for her house made Gravlax. She has a great rub for the salmon. I’ve bought her rub and used it to season my chicken for the grill and it was a home run! \u003c/p>\n\u003cp>The deli has so much to offer from smoked white fish to chicken liver spread to incredible sandwiches. A definite must have is the Tuna Melt made with fresh albacore tuna! The sandwich was big, toasty and delicious. I added their house made jalapeños on my tuna melt which was a great decision. We also ordered a Brisket Reuben; this has to be the number one seller because it was one of the best sandwiches I’ve ever had. Tender brisket with house made sauerkraut and lots of house made Russian dressing! \u003c/p>\n\u003cp>But let’s not forget about their beverages. Handmade sodas, yes please! The honey cardamom is so refreshing and east coast egg creams are to die for! If you’re from the east coast then you’re in for a treat and if you’ve never had an egg cream you have to try one. It’s chocolate or vanilla milk that’s given a shot of soda water! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parking isn’t a problem as the neighborhood is tuck away from the hustle and bustle of the city. Holly Park is 1 block up from Paulie’s Pickling with lots of picnic tables and a 360 degree view of the city, which makes it a great picnic spot. \u003c/p>\n\u003cp>This place is a gem. I can go there for a simple snack, or a great lunch, and I’ve also catered a party with their goodies. But with all that they do, it’s all about those great pickles!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Finding a good Jewish deli in San Francisco, let alone the Bay Area, is like finding a good BBQ restaurant…there never seems to be enough of them and when one opens, you’ll do whatever you can to try it out. It can also be subjective in that many things on the menu, from the meats to the sides to the desserts, are prepared in an individual and personalized way. What may be the greatest tasting creation in the world might leave others only moderately impressed. And that’s the feeling that sums up the experience I had at Paulie’s Pickling. \u003c/p>\n\u003cp>I chose one of their brisket sandwiches (there are two on the menu). The Reuben ($11) had a sufficient amount of meat topped off with their homemade sauerkraut, Swiss cheese and Russian dressing. It was accompanied by a half of one of their signature pickles. The meat was tender and moist yet a tad under seasoned. But when eaten together with the other ingredients, it was a satisfying and hearty meal. \u003c/p>\n\u003cp>For the side salads, the Grilled Coleslaw seemed heavy on the oil and light on the vinegar and seasoning. While I loved the charred taste of the cabbage, I desperately wanted more acid and salt. The pickled green beans were a great addition to the potato salad, adding some crunch and a little heat. But the potatoes were a bit too firm and dense for my taste, leaving me with a feeling of grainy starch more than anything else. \u003c/p>\n\u003cp>The Coconut Macaroon was probably the biggest disappointment of all the things we tried. Overly sweet from a caramel base, you couldn’t really taste the coconut itself. Thankfully, the Kugel made up for that less than enjoyable experience as it quite possibly was one of the best I’ve ever tasted. \u003c/p>\n\u003cp>Overall, Paulie’s Pickling is a great small business success story in a neighborhood-centric street in the city that I’m sure the locals are happy to have nearby. With brisket, lox, kugel, chopped liver and egg salad all on the menu, it might very well be the next best thing to Grandma’s. I would encourage anyone looking for a new deli to go try them out and decide for yourself. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is a small, Cal/Jewish deli that resides within a co-op of gourmet food purveyors in the heart of Bernal Heights. This sunny hilltop neighborhood has a laid back vibe with a variety of restaurants and a few small shops. Holly Park is nearby for eating your lunch, but otherwise seating within the marketplace is limited to a small bench inside by the front window and another one outside. \u003c/p>\n\u003cp>Paulie’s is not just about the pickles, although that is a draw. Prior to opening the deli in April 2010, the couple who owns the space had spent months attempting to replicate the pickles of their youth on the east coast. They use farm fresh cucumbers (with the all-important bumps) resulting in a perfect bite. The brine combinations provide an excellent zesty tang that goes well with the hearty, juicy sandwiches. Beyond the standard pickle, you’ll find other seasonal varieties from carrot and cauliflower to green bean and jalapeno, all available in mason jars to take home. \u003c/p>\n\u003cp>The sandwich selection makes this an authentic Jewish deli worthy of the designation. No standard turkey, ham or roast beef here. If you are at all squeamish about chopped liver or smoked white fish, this may not be your place. But if you’re hankering a craving for an overstuffed braised brisket Reuben, “not from a can” tuna melt (they use fresh albacore), egg salad or house cured lox, with a pickle on the side, you will not be disappointed. The brisket is tender, lean and flavorful and the tuna light and tasty without a hint of fishiness. If you’re seeking lighter fare, 3 to 4 fresh salads are offered daily \u003c/p>\n\u003cp>And a Jewish deli wouldn’t be complete without bagels, highlighted by house made schmears like spicy veggie, lox and caper. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For thirst quenching, the homemade drinks are hard to resist. Try a Chocolate or Vanilla Egg Cream or a Honey Cardamom or Orange Vanilla Soda. Maybe they’re not the perfect flavor compliment to this savory deli fare, but Paulie’s stays true to tradition. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paulie’s Pickling: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10628\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Friday, November 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is located at 331 Cortland Street, which has a variety of small businesses that I find great! Walking in, there’s a fun, family-friendly vibe, and a bright and airy feeling with the aroma of great food. The owners Liz and Paul are so informative about what they do and take lots of pride in their products. Ask for a sample or two and they’ll let you taste them all. Hands down they are great at what they do! They are the best pickles I’ve ever had! They also have lots of seasonal vegetables that they pickle, and Liz is well known for her house made Gravlax. She has a great rub for the salmon. I’ve bought her rub and used it to season my chicken for the grill and it was a home run! \u003c/p>\n\u003cp>The deli has so much to offer from smoked white fish to chicken liver spread to incredible sandwiches. A definite must have is the Tuna Melt made with fresh albacore tuna! The sandwich was big, toasty and delicious. I added their house made jalapeños on my tuna melt which was a great decision. We also ordered a Brisket Reuben; this has to be the number one seller because it was one of the best sandwiches I’ve ever had. Tender brisket with house made sauerkraut and lots of house made Russian dressing! \u003c/p>\n\u003cp>But let’s not forget about their beverages. Handmade sodas, yes please! The honey cardamom is so refreshing and east coast egg creams are to die for! If you’re from the east coast then you’re in for a treat and if you’ve never had an egg cream you have to try one. It’s chocolate or vanilla milk that’s given a shot of soda water! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parking isn’t a problem as the neighborhood is tuck away from the hustle and bustle of the city. Holly Park is 1 block up from Paulie’s Pickling with lots of picnic tables and a 360 degree view of the city, which makes it a great picnic spot. \u003c/p>\n\u003cp>This place is a gem. I can go there for a simple snack, or a great lunch, and I’ve also catered a party with their goodies. But with all that they do, it’s all about those great pickles!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Finding a good Jewish deli in San Francisco, let alone the Bay Area, is like finding a good BBQ restaurant…there never seems to be enough of them and when one opens, you’ll do whatever you can to try it out. It can also be subjective in that many things on the menu, from the meats to the sides to the desserts, are prepared in an individual and personalized way. What may be the greatest tasting creation in the world might leave others only moderately impressed. And that’s the feeling that sums up the experience I had at Paulie’s Pickling. \u003c/p>\n\u003cp>I chose one of their brisket sandwiches (there are two on the menu). The Reuben ($11) had a sufficient amount of meat topped off with their homemade sauerkraut, Swiss cheese and Russian dressing. It was accompanied by a half of one of their signature pickles. The meat was tender and moist yet a tad under seasoned. But when eaten together with the other ingredients, it was a satisfying and hearty meal. \u003c/p>\n\u003cp>For the side salads, the Grilled Coleslaw seemed heavy on the oil and light on the vinegar and seasoning. While I loved the charred taste of the cabbage, I desperately wanted more acid and salt. The pickled green beans were a great addition to the potato salad, adding some crunch and a little heat. But the potatoes were a bit too firm and dense for my taste, leaving me with a feeling of grainy starch more than anything else. \u003c/p>\n\u003cp>The Coconut Macaroon was probably the biggest disappointment of all the things we tried. Overly sweet from a caramel base, you couldn’t really taste the coconut itself. Thankfully, the Kugel made up for that less than enjoyable experience as it quite possibly was one of the best I’ve ever tasted. \u003c/p>\n\u003cp>Overall, Paulie’s Pickling is a great small business success story in a neighborhood-centric street in the city that I’m sure the locals are happy to have nearby. With brisket, lox, kugel, chopped liver and egg salad all on the menu, it might very well be the next best thing to Grandma’s. I would encourage anyone looking for a new deli to go try them out and decide for yourself. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Paulie’s Pickling:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Paulie’s Pickling is a small, Cal/Jewish deli that resides within a co-op of gourmet food purveyors in the heart of Bernal Heights. This sunny hilltop neighborhood has a laid back vibe with a variety of restaurants and a few small shops. Holly Park is nearby for eating your lunch, but otherwise seating within the marketplace is limited to a small bench inside by the front window and another one outside. \u003c/p>\n\u003cp>Paulie’s is not just about the pickles, although that is a draw. Prior to opening the deli in April 2010, the couple who owns the space had spent months attempting to replicate the pickles of their youth on the east coast. They use farm fresh cucumbers (with the all-important bumps) resulting in a perfect bite. The brine combinations provide an excellent zesty tang that goes well with the hearty, juicy sandwiches. Beyond the standard pickle, you’ll find other seasonal varieties from carrot and cauliflower to green bean and jalapeno, all available in mason jars to take home. \u003c/p>\n\u003cp>The sandwich selection makes this an authentic Jewish deli worthy of the designation. No standard turkey, ham or roast beef here. If you are at all squeamish about chopped liver or smoked white fish, this may not be your place. But if you’re hankering a craving for an overstuffed braised brisket Reuben, “not from a can” tuna melt (they use fresh albacore), egg salad or house cured lox, with a pickle on the side, you will not be disappointed. The brisket is tender, lean and flavorful and the tuna light and tasty without a hint of fishiness. If you’re seeking lighter fare, 3 to 4 fresh salads are offered daily \u003c/p>\n\u003cp>And a Jewish deli wouldn’t be complete without bagels, highlighted by house made schmears like spicy veggie, lox and caper. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For thirst quenching, the homemade drinks are hard to resist. Try a Chocolate or Vanilla Egg Cream or a Honey Cardamom or Orange Vanilla Soda. Maybe they’re not the perfect flavor compliment to this savory deli fare, but Paulie’s stays true to tradition. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zut! On Fourth: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, November 29, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>What is no doubt considered a local gem, a gathering place for regulars, family friendly, comfortable and a homey destination on the bustling 4th Street shopping corridor in Berkeley, Zut! brings a taste of the Mediterranean to the East Bay. The menu is a mix of various Mediterranean flavors and American classics presented in a relaxing and comfortable atmosphere, making the short trip across the Bay Bridge from San Francisco worth the time and effort. \u003c/p>\n\u003cp>The starters include a nice selection of Mediterranean favorites including Chilled Gazpacho Soup, Grilled Octopus, Lamb Meatballs and a Meze Plate filled with a variety of classic appetizers. As for the main courses, if it is meat you are craving, you can’t go wrong with the Rotisserie Chicken, Lamb Chops or New York Strip. The fresh fish and pastas are also a great choice for folks that want something a bit lighter or don’t eat meat. And the individual thin crust pizzas are the perfect option if you want something quick and satisfying; much like you would get from a pizzeria in Italy. But don’t expect all the items on the menu to be there each time you come in as the kitchen changes dishes out regularly based on the season and what’s fresh and available from their local suppliers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the savory portion of the menu highlights many aspects of international cuisine, the desserts have more of an American, continental influence and are definitely worth saving room for. The Fresh Fruit Crisp, Chocolate Budino Cake and house made Sorbets are all aptly portioned and delicious. But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful. With free parking in back and plenty of meters on the street, their location just off University Avenue and Highway 80 makes access to Zut! a breeze and well worth the trip over from Oakland, San Francisco and beyond.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to start out by saying what a great restaurant! The paintings on the walls, the velvet lined seats, and the beautiful chandeliers were just some of what to look at because it’s endless! \u003c/p>\n\u003cp>Service was impeccable. He was very attentive and great to talk to about Chef Jim Wimborough and his food. I thought that there was such care to the menu and the use of great products were impressive. We almost ordered everything on the menu! We started with a cocktail called Philanthropist: bourbon, absinthe, gum syrup, lemon and orange bitters. We also had a good, light, drinkable Pinot Noir from Russian River Valley called Stompin Girl and a nice 2006 White Rock Cabernet Sauvignon. My son had a Mexican Coke and a really interesting Lurisia Chinotto Soda which was really good and totally different. \u003c/p>\n\u003cp>Our entrees were great. If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever! Totally addictive! We also had the Halibut with Manila clams, Yukon potatoes, fennel, tomato, aioli, and served in a delicate saffron broth. I ordered the Rib Eye Steak medium, but it came well done. The server was super cool, sent it back and it came back with the perfect temperature and juicy! It came with tender greens that seriously melted in your mouth. The JOJO Potatoes were giant wedges that were perfectly crispy and fluffy in the center, and seasoned nicely, except I could have done without the lemon.\u003c/p>\n\u003cp>This was a great experience. Chef has a creative, well thought out menu and I look forward to going there again and hopefully soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>4th Street in West Berkeley is an excellent location for walking, shopping and eating any time of year, but on an evening during the holidays, it has a festive, movie-set appeal. A tunnel of lights sparkle over the tree lined street and you’ll find Zut! right in the center of it all. The laid-back ambiance and warm, friendly service make it well suited for a stop to recharge with a libation and a casual meal.\u003c/p>\n\u003cp>Overall though, Zut! lacks identity. It makes an attempt at creatively crafted dishes, but they miss the mark. For a unique and pricey dining experience, there are too many restaurants in the Bay Area to compete with. The starters, salads, pizzas and burger are decent and well-priced and a better fit for the ambiance. The restaurant should focus on expanding and perfecting that portion of the menu and doing away with the more fanciful fare.\u003c/p>\n\u003cp>For a winning dish, don’t miss the Brussels Sprouts. Whether you’re on the side of embracing or abhorring them, you’ll find yourself delighting in their preparation or with a fine opportunity to change your mind. Lightly fried in canola oil, they have a slight crunch with a soft give. The flavor combination of garlic, bacon and parmesan with a lemon in a cheesecloth sack for squeezing on the top makes them fairly irresistible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a few menu tweaks in the kitchen, this location could become a sought after respite from the bustle and charm of 4th Street.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zut! On Fourth: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10607\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10550\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-hurwitz125x125.jpg\" alt=\"Matt Hurwitz\" title=\"Matt Hurwitz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Address Announcer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zut! On Fourth\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, November 29, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>What is no doubt considered a local gem, a gathering place for regulars, family friendly, comfortable and a homey destination on the bustling 4th Street shopping corridor in Berkeley, Zut! brings a taste of the Mediterranean to the East Bay. The menu is a mix of various Mediterranean flavors and American classics presented in a relaxing and comfortable atmosphere, making the short trip across the Bay Bridge from San Francisco worth the time and effort. \u003c/p>\n\u003cp>The starters include a nice selection of Mediterranean favorites including Chilled Gazpacho Soup, Grilled Octopus, Lamb Meatballs and a Meze Plate filled with a variety of classic appetizers. As for the main courses, if it is meat you are craving, you can’t go wrong with the Rotisserie Chicken, Lamb Chops or New York Strip. The fresh fish and pastas are also a great choice for folks that want something a bit lighter or don’t eat meat. And the individual thin crust pizzas are the perfect option if you want something quick and satisfying; much like you would get from a pizzeria in Italy. But don’t expect all the items on the menu to be there each time you come in as the kitchen changes dishes out regularly based on the season and what’s fresh and available from their local suppliers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the savory portion of the menu highlights many aspects of international cuisine, the desserts have more of an American, continental influence and are definitely worth saving room for. The Fresh Fruit Crisp, Chocolate Budino Cake and house made Sorbets are all aptly portioned and delicious. But it’s the Ice Cream Sundae that has us coming back for more, or at least staying for dessert. Made entirely of homemade ingredients, you get the perfect bite of everything in every spoonful. With free parking in back and plenty of meters on the street, their location just off University Avenue and Highway 80 makes access to Zut! a breeze and well worth the trip over from Oakland, San Francisco and beyond.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/angela-chavez125x125.jpg\" alt=\"Angela Chavez\" title=\"Angela Chavez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Angela\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paulie’s Pickling\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Wednesday, December 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to start out by saying what a great restaurant! The paintings on the walls, the velvet lined seats, and the beautiful chandeliers were just some of what to look at because it’s endless! \u003c/p>\n\u003cp>Service was impeccable. He was very attentive and great to talk to about Chef Jim Wimborough and his food. I thought that there was such care to the menu and the use of great products were impressive. We almost ordered everything on the menu! We started with a cocktail called Philanthropist: bourbon, absinthe, gum syrup, lemon and orange bitters. We also had a good, light, drinkable Pinot Noir from Russian River Valley called Stompin Girl and a nice 2006 White Rock Cabernet Sauvignon. My son had a Mexican Coke and a really interesting Lurisia Chinotto Soda which was really good and totally different. \u003c/p>\n\u003cp>Our entrees were great. If you want the perfect burger look no further. The fresh Ground Beef Burger with aged white cheddar was juicy and bold in flavor! It comes with best French fries ever! Totally addictive! We also had the Halibut with Manila clams, Yukon potatoes, fennel, tomato, aioli, and served in a delicate saffron broth. I ordered the Rib Eye Steak medium, but it came well done. The server was super cool, sent it back and it came back with the perfect temperature and juicy! It came with tender greens that seriously melted in your mouth. The JOJO Potatoes were giant wedges that were perfectly crispy and fluffy in the center, and seasoned nicely, except I could have done without the lemon.\u003c/p>\n\u003cp>This was a great experience. Chef has a creative, well thought out menu and I look forward to going there again and hopefully soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/leanne-battelle125x125.jpg\" alt=\"Leanne Battelle\" title=\"Leanne Battelle\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Small Business Owner/Blogger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kentfield\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marin Sun Farms Butcher Shop & Restaurant\u003cbr>\n\u003cstrong>Reviewed Zut! On Fourth:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>4th Street in West Berkeley is an excellent location for walking, shopping and eating any time of year, but on an evening during the holidays, it has a festive, movie-set appeal. A tunnel of lights sparkle over the tree lined street and you’ll find Zut! right in the center of it all. The laid-back ambiance and warm, friendly service make it well suited for a stop to recharge with a libation and a casual meal.\u003c/p>\n\u003cp>Overall though, Zut! lacks identity. It makes an attempt at creatively crafted dishes, but they miss the mark. For a unique and pricey dining experience, there are too many restaurants in the Bay Area to compete with. The starters, salads, pizzas and burger are decent and well-priced and a better fit for the ambiance. The restaurant should focus on expanding and perfecting that portion of the menu and doing away with the more fanciful fare.\u003c/p>\n\u003cp>For a winning dish, don’t miss the Brussels Sprouts. Whether you’re on the side of embracing or abhorring them, you’ll find yourself delighting in their preparation or with a fine opportunity to change your mind. Lightly fried in canola oil, they have a slight crunch with a soft give. The flavor combination of garlic, bacon and parmesan with a lemon in a cheesecloth sack for squeezing on the top makes them fairly irresistible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a few menu tweaks in the kitchen, this location could become a sought after respite from the bustle and charm of 4th Street.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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