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"content": "\u003cp>\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10590\">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=ABBfqcnkcW0]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/XfNu7s\">Map\u003c/a>\u003cbr>\n10905 Shoreline Highway 1 (at Sir Francis Drake Boulevard)\u003cbr>\nPoint Reyes Station, CA 94956\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 663-1800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@marinsunfarms.com\">info@marinsunfarms.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.marinsunfarms.com/\">marinsunfarms.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/marinsunfarms\">Marin Sun Farms\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MarinSunFarms\">@MarinSunFarms\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Evans\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paul Bondick\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Burger/Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Dry aged beef burger\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 12:00pm-5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-5:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-7:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-7:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-7:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Early Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> 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> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, during summer\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10619\">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/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 Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, November 23, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Among the many restaurants promoting a farm-to-table menu, Marin Sun Farms stands out as the real deal. It’s located at the gateway to Point Reyes National Seashore and is an excellent place to fill up before a day of outdoor pursuits. Owner David Evans, a 4th generation cattle rancher, and his food shed co-producers follow sustainable farming practices and provide their customers with the highest quality grass-fed and pasture raised meats.\u003c/p>\n\u003cp>What you might not expect in entering a restaurant that’s also a butcher shop is a bright, clean, appealing space with an open kitchen and small bar area offering local beer and wine. You can choose table service inside where you’ll find the servers knowledgeable, efficient and eager to please. But if you’re in a hurry, you can order your food to go and bring it out to a picnic table on the grass. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For starters, the Brussels Sprouts or Kale fried in pork lard and served with a side of aioli are mouthwatering and not to be missed. Or try the tasty Chicken Wings. \u003c/p>\n\u003cp>As for the main dish, burgers dominate the menu and include beef, lamb, goat and chicken, each prepared with a different combination of toppings. For example, the Goat Burger includes Chenel chevre, shiitake mushrooms and caramelized onions. If you’re lucky, they’ll be offering their special beef blend of dry-aged Prime Rib and New York strip. With a side of crispy french fries, onion rings or sweet roots, it’s a filling and very satisfying meal.\u003c/p>\n\u003cp>If you’re not in the mood for a burger, go all out and select a cut of meat from the well-stocked butcher case and the chef will cook it to your specifications. Cost is price-per-pound plus $12, but like the rest of the menu, it’s an equal match with the quality. \u003c/p>\n\u003cp>If you want to go on the lighter side, try the Crispy Chopped Salad with bacon, Point Reyes blue cheese and apples. Or the daily soup with an outstanding flavor that comes from a stock that the chef meticulously creates in a multi-step process. This is a place to go hungry and stay a while to enjoy a pasture to table meal and a cold beer on a hay bale.\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 Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, December 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just off Highway 1 as you drive through Pt. Reyes lies a butcher shop selling some of the freshest tasting meat you’ll find in the Bay Area. Not wanting to cook it yourself? No worries, they have a little restaurant inside where you can experience what being a carnivore is really like. \u003c/p>\n\u003cp>On our lunchtime visit, we sampled the Goat Burger and Fried Chicken Sandwich. The goat patty, ordered and served medium, was surprisingly moist and juicy. Eaten by itself, the goat meat indeed tasted like goat: grassy, a little funky and almost game-like. But when eaten all together with the toppings-chevre cheese, shiitake mushrooms and caramelized onions-it was a delicious combination of flavors. As for the chicken, it was a plump breast overflowing from the sliced sourdough bread. Topped by jalapeno slaw and garlic aioli, each bite was crunchy, juicy, creamy and zesty. Portion size was sufficient and the sandwiches were filling. Each is served with a side of their house salad. If french fries are desired instead, there is an additional $2.50 surcharge. While not necessarily a ‘bargain bite,’ the $14-16 price was decent considering the quality of the ingredients. \u003c/p>\n\u003cp>Even though my visit there was during the lunch hour, if I were to return in the evening for dinner, I would likely select a burger or sandwich once again. The reason: the other choice on the menu is Steak Frites, where you select one of 12 different cuts of meat among four different proteins: beef, pork, lamb and goat. You pay the advertised price per pound as listed in the adjoining butcher display case, plus an additional $12. At $20 a pound, some of these selections will cost you $32.00 a plate. \u003c/p>\n\u003cp>If you are like me and are seeking unique and somewhat healthier meat-based food options when dining out, then Marin Suns Farms just might be a good spot to experience firsthand. The quality ingredients speak for themselves and the butcher shop can give you a wide variety of different meats to take home to cook for yourself. Just don’t expect to pay regular supermarket prices. \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 Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Driving across the Golden Gate Bridge to Marin Sun Farms was life changing! Breathtaking views had me wanting to move there! Marin Sun Farms is a small, cute restaurant that also has an impressive butcher market. Great looking steaks and sausages and much much more. They also have a freezer filled with ready-to-go items too, like sauces, stocks, and sausages. It had me thinking of picking up something for dinner before leaving.\u003c/p>\n\u003cp>Our waiter was great! Really nice guy. Our waiter was so informative, he really guided us through their selection of wine. The service was friendly and fast. There was no waiting. I was inspired to have something different so I went for the goat burger! I started with a salad of arugula, beets, Point Reyes blue cheese and candied pecans with a balsamic vinaigrette which was good. The beets were a little large but the portion was huge and the price was right. Next we had their Brussels Sprouts which were incredible! Lots of flavor fried and not oily drizzled with aioli and showered with parmesan cheese! My Goat Burger was well thought out. Goat burger with goat cheese, sweet caramelized onions and roasted mushrooms on a brioche bun, simply perfection! We also had the Lamb Burger with lamb bacon, manchego cheese, and chimichurri sauce. These guys know what they’re doing, that’s for sure. Those were perfect burgers! One thing I wasn’t crazy about was the french fries. The fries were not crispy, but the beer battered rosemary onion rings were awesome, which made up for the crispy treat I craved for.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To my surprise, I was treated with a sample from the chefs who were adding a Rosemary Porchetta Sandwich with apple chutney on focaccia bread to the menu. I can’t stop thinking of how amazing that sample was! I have to go back for that sandwich! This place is small and cozy with incredible food with big bold flavor and wine that paired the menu perfectly. You just can’t miss. I love this place! Over all, great service, great wine, fresh products, great prices, and generous portions. I loved my day at Marin Sun Farms. I can’t wait to do it again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10619\">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/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 Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, November 23, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Among the many restaurants promoting a farm-to-table menu, Marin Sun Farms stands out as the real deal. It’s located at the gateway to Point Reyes National Seashore and is an excellent place to fill up before a day of outdoor pursuits. Owner David Evans, a 4th generation cattle rancher, and his food shed co-producers follow sustainable farming practices and provide their customers with the highest quality grass-fed and pasture raised meats.\u003c/p>\n\u003cp>What you might not expect in entering a restaurant that’s also a butcher shop is a bright, clean, appealing space with an open kitchen and small bar area offering local beer and wine. You can choose table service inside where you’ll find the servers knowledgeable, efficient and eager to please. But if you’re in a hurry, you can order your food to go and bring it out to a picnic table on the grass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For starters, the Brussels Sprouts or Kale fried in pork lard and served with a side of aioli are mouthwatering and not to be missed. Or try the tasty Chicken Wings. \u003c/p>\n\u003cp>As for the main dish, burgers dominate the menu and include beef, lamb, goat and chicken, each prepared with a different combination of toppings. For example, the Goat Burger includes Chenel chevre, shiitake mushrooms and caramelized onions. If you’re lucky, they’ll be offering their special beef blend of dry-aged Prime Rib and New York strip. With a side of crispy french fries, onion rings or sweet roots, it’s a filling and very satisfying meal.\u003c/p>\n\u003cp>If you’re not in the mood for a burger, go all out and select a cut of meat from the well-stocked butcher case and the chef will cook it to your specifications. Cost is price-per-pound plus $12, but like the rest of the menu, it’s an equal match with the quality. \u003c/p>\n\u003cp>If you want to go on the lighter side, try the Crispy Chopped Salad with bacon, Point Reyes blue cheese and apples. Or the daily soup with an outstanding flavor that comes from a stock that the chef meticulously creates in a multi-step process. This is a place to go hungry and stay a while to enjoy a pasture to table meal and a cold beer on a hay bale.\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 Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Saturday, December 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just off Highway 1 as you drive through Pt. Reyes lies a butcher shop selling some of the freshest tasting meat you’ll find in the Bay Area. Not wanting to cook it yourself? No worries, they have a little restaurant inside where you can experience what being a carnivore is really like. \u003c/p>\n\u003cp>On our lunchtime visit, we sampled the Goat Burger and Fried Chicken Sandwich. The goat patty, ordered and served medium, was surprisingly moist and juicy. Eaten by itself, the goat meat indeed tasted like goat: grassy, a little funky and almost game-like. But when eaten all together with the toppings-chevre cheese, shiitake mushrooms and caramelized onions-it was a delicious combination of flavors. As for the chicken, it was a plump breast overflowing from the sliced sourdough bread. Topped by jalapeno slaw and garlic aioli, each bite was crunchy, juicy, creamy and zesty. Portion size was sufficient and the sandwiches were filling. Each is served with a side of their house salad. If french fries are desired instead, there is an additional $2.50 surcharge. While not necessarily a ‘bargain bite,’ the $14-16 price was decent considering the quality of the ingredients. \u003c/p>\n\u003cp>Even though my visit there was during the lunch hour, if I were to return in the evening for dinner, I would likely select a burger or sandwich once again. The reason: the other choice on the menu is Steak Frites, where you select one of 12 different cuts of meat among four different proteins: beef, pork, lamb and goat. You pay the advertised price per pound as listed in the adjoining butcher display case, plus an additional $12. At $20 a pound, some of these selections will cost you $32.00 a plate. \u003c/p>\n\u003cp>If you are like me and are seeking unique and somewhat healthier meat-based food options when dining out, then Marin Suns Farms just might be a good spot to experience firsthand. The quality ingredients speak for themselves and the butcher shop can give you a wide variety of different meats to take home to cook for yourself. Just don’t expect to pay regular supermarket prices. \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 Marin Sun Farms Butcher Shop & Restaurant:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Driving across the Golden Gate Bridge to Marin Sun Farms was life changing! Breathtaking views had me wanting to move there! Marin Sun Farms is a small, cute restaurant that also has an impressive butcher market. Great looking steaks and sausages and much much more. They also have a freezer filled with ready-to-go items too, like sauces, stocks, and sausages. It had me thinking of picking up something for dinner before leaving.\u003c/p>\n\u003cp>Our waiter was great! Really nice guy. Our waiter was so informative, he really guided us through their selection of wine. The service was friendly and fast. There was no waiting. I was inspired to have something different so I went for the goat burger! I started with a salad of arugula, beets, Point Reyes blue cheese and candied pecans with a balsamic vinaigrette which was good. The beets were a little large but the portion was huge and the price was right. Next we had their Brussels Sprouts which were incredible! Lots of flavor fried and not oily drizzled with aioli and showered with parmesan cheese! My Goat Burger was well thought out. Goat burger with goat cheese, sweet caramelized onions and roasted mushrooms on a brioche bun, simply perfection! We also had the Lamb Burger with lamb bacon, manchego cheese, and chimichurri sauce. These guys know what they’re doing, that’s for sure. Those were perfect burgers! One thing I wasn’t crazy about was the french fries. The fries were not crispy, but the beer battered rosemary onion rings were awesome, which made up for the crispy treat I craved for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To my surprise, I was treated with a sample from the chefs who were adding a Rosemary Porchetta Sandwich with apple chutney on focaccia bread to the menu. I can’t stop thinking of how amazing that sample was! I have to go back for that sandwich! This place is small and cozy with incredible food with big bold flavor and wine that paired the menu perfectly. You just can’t miss. I love this place! Over all, great service, great wine, fresh products, great prices, and generous portions. I loved my day at Marin Sun Farms. I can’t wait to do it again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"title": "South African Wines: Check, Please! Bay Area Wine Tips",
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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=Z_KJoW4bbSg]\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=10550\">episode 904\u003c/a>:\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.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>[ad fullwidth]\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>\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 904.\" class=\"size-full wp-image-10557\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha-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/Z_KJoW4bbSg'\n title='//www.youtube.com/embed/Z_KJoW4bbSg'\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=10550\">episode 904\u003c/a>:\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 904.\" class=\"size-full wp-image-10557\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp904wines-1000-whiplasha-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Perbacco, Federicos Tapas & Wine Bar, Old Skool Café: Check,Please! Bay Area reviews",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 3 (#903) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Perbacco\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10446\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10450\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Old Skool Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=5UTTUIvNG6A]\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/cp903iPod.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.bodegasfillaboa.com/\">2011 Fillaboa Albarino, Rias Baixas, Spain\u003c/a> ($19) — As a lover of crisp whites, one of my go-to favorites is from northeastern Spain. Located just above Portugal, the area is called \u003ca href=\"http://www.riasbaixaswines.com/\">Rias Baixas\u003c/a> (Ree-as By-shus) and it’s not typical for many who think of Spain as simply hot and dry. This lush, cool coastal area – often called Green Spain – is home to the famous city of Santiago de Compostela as well as fantastic seafood and wines. My top picks are made from the grape variety named Albarino, which produces aromatic wines with tropical fruit aromas and luscious flavors. Fillaboa is one of the best. This medium-bodied white is made from their estate vineyards and showcases how fascinatingly layered 100 percent Albarino can become when grown in the ideal spot and made with care. Pair it with seafood, fresh vegetables and cheeses, or just with a sunny afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/ourwines/nipozzanoriserva.aspx\">2009 Marchesi de Frescobaldi “Nipozzano” Riserva, Chianti Rufina, Italy\u003c/a> ($21) — What a deal that will make any wine lover salivate in anticipation of uncorking the bottle. The Frescobaldi family has been in the wine business since the middle ages and are known for wines of character and quality. With a rich history dating to the 11th century the beautiful castle, or Castello, of Nipozzano is located in the sub-zone, Chianti Rufina, of the larger Chianti region in Tuscany. The Sangiovese-based red has been aged to gain the Riserva designation and sports dark berry aromas, an earthy tinge, and well-structured tannins. Like a fine Italian stiletto heel that makes you smile with pleasure, this wine is style in a glass. You will smile as you sip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2009 Whiplash “Redemption” red blend, California\u003c/a> ($12) — What do you get when you blend red grapes such as Syrah, Barbera, and Zinfandel? A wallop of vinous flavor wrapped in an affordable package. Hailing from the folks behind the Jamieson Ranch brands – and keeping with their horse-themed wines – this succulent, spicy red isn’t about serious drinking; it’s about serious fun. Whiplash makes a great partner for pizza, barbeque, or just a Friday night in with friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Light Horse Pinot Noir, California\u003c/a> ($15) — It’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish. 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. Raise a glass and do good deeds at the same time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s ninth season episode 3 (#903) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Perbacco\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10446\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10450\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Old Skool Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">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/5UTTUIvNG6A'\n title='//www.youtube.com/embed/5UTTUIvNG6A'\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/cp903iPod.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.bodegasfillaboa.com/\">2011 Fillaboa Albarino, Rias Baixas, Spain\u003c/a> ($19) — As a lover of crisp whites, one of my go-to favorites is from northeastern Spain. Located just above Portugal, the area is called \u003ca href=\"http://www.riasbaixaswines.com/\">Rias Baixas\u003c/a> (Ree-as By-shus) and it’s not typical for many who think of Spain as simply hot and dry. This lush, cool coastal area – often called Green Spain – is home to the famous city of Santiago de Compostela as well as fantastic seafood and wines. My top picks are made from the grape variety named Albarino, which produces aromatic wines with tropical fruit aromas and luscious flavors. Fillaboa is one of the best. This medium-bodied white is made from their estate vineyards and showcases how fascinatingly layered 100 percent Albarino can become when grown in the ideal spot and made with care. Pair it with seafood, fresh vegetables and cheeses, or just with a sunny afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/ourwines/nipozzanoriserva.aspx\">2009 Marchesi de Frescobaldi “Nipozzano” Riserva, Chianti Rufina, Italy\u003c/a> ($21) — What a deal that will make any wine lover salivate in anticipation of uncorking the bottle. The Frescobaldi family has been in the wine business since the middle ages and are known for wines of character and quality. With a rich history dating to the 11th century the beautiful castle, or Castello, of Nipozzano is located in the sub-zone, Chianti Rufina, of the larger Chianti region in Tuscany. The Sangiovese-based red has been aged to gain the Riserva designation and sports dark berry aromas, an earthy tinge, and well-structured tannins. Like a fine Italian stiletto heel that makes you smile with pleasure, this wine is style in a glass. You will smile as you sip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2009 Whiplash “Redemption” red blend, California\u003c/a> ($12) — What do you get when you blend red grapes such as Syrah, Barbera, and Zinfandel? A wallop of vinous flavor wrapped in an affordable package. Hailing from the folks behind the Jamieson Ranch brands – and keeping with their horse-themed wines – this succulent, spicy red isn’t about serious drinking; it’s about serious fun. Whiplash makes a great partner for pizza, barbeque, or just a Friday night in with friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Light Horse Pinot Noir, California\u003c/a> ($15) — It’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish. 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. Raise a glass and do good deeds at the same time.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Perbacco: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10446\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">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/cp903iPod.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=Ru9NC-z7NYw]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/cbBYmU\">Map\u003c/a>\u003cbr>\n230 California Street (Between Battery Street and Front Street)\u003cbr>\nSan Francisco, CA 94111\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)955-0663\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@perbaccosf.com\">info@perbaccosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.perbaccosf.com/\">perbaccosf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Contigo/231299570594\">Contigo\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/perbaccosf\">@perbaccosf\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Umberto Gibin and Staffan Terje\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Staffan Terje\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Laura Cronin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian presenting the cuisine of the Piemonte and Liguria regions\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Vitello Tonnato, Carne Cruda with Hazelnut – Roasted Octopus – Tajarin with porcini infused pork sugo, Agnolotti dal plin – Truffle crusted “stracotto” – Braised Rabbit with roasted butternut squash and green apples – spiced milk chocolate bonet with burnt orange curd\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20.00 per 750ml bottle – $35.00 per Magnum\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per table\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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/perbacco-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but highly recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> accept reservations up to six 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, up to 10 in the dining room\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Perbacco: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10446\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">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/cp903iPod.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/Ru9NC-z7NYw'\n title='//www.youtube.com/embed/Ru9NC-z7NYw'\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/cbBYmU\">Map\u003c/a>\u003cbr>\n230 California Street (Between Battery Street and Front Street)\u003cbr>\nSan Francisco, CA 94111\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)955-0663\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@perbaccosf.com\">info@perbaccosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.perbaccosf.com/\">perbaccosf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Contigo/231299570594\">Contigo\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/perbaccosf\">@perbaccosf\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Umberto Gibin and Staffan Terje\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Staffan Terje\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Laura Cronin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian presenting the cuisine of the Piemonte and Liguria regions\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Vitello Tonnato, Carne Cruda with Hazelnut – Roasted Octopus – Tajarin with porcini infused pork sugo, Agnolotti dal plin – Truffle crusted “stracotto” – Braised Rabbit with roasted butternut squash and green apples – spiced milk chocolate bonet with burnt orange curd\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20.00 per 750ml bottle – $35.00 per Magnum\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per table\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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/perbacco-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but highly recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> accept reservations up to six 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, up to 10 in the dining room\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Perbacco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is arguably one of the finest Italian restaurants outside of Italy. With proprietor Umberto Gibin running the dining room and his chef partner, Staffan Terje, commanding the kitchen, the duo brings to San Francisco an authentic, first class taste of Northern Italy. From the moment you enter this contemporary dining room, stylish but comfortable, you literally feel transported to a dining room in Milan – exposed brick walls, luscious red leather banquettes, a grand, vibrant bar upon entry. The place bustles with financial district energy from lunch to dinner. \u003c/p>\n\u003cp>While the classic architectural aesthetic and the buzz in the dining room sets the tone, extraordinary Italian food and impeccable service is the star of this restaurant. One should not visit Perbacco without staring a meal with a selection of their Salumi Peimontesi – house cured salami and meats. Their house made pastas are so special that often times I order a plate to share with my dining partner as an “intermezzo” between appetizers and entrees, though some of those dishes can certainly be made a complete meal. Perbacco’s Pappardelle pasta with slow cooked short rib ragu and grated fresh horseradish is extraordinary. I’ve also had their Spinach Pasta Rags “Stracci” with Devil’s Gulch Ranch Rabbit and Chestnut Ragu. A great fall dish! We finished our meals with a Burnt Caramel Gelato, which I can still taste, and an interesting Fall Fruit Turnover with marinated blackberries and a brown sugar crumble. Divine and perfect!\u003c/p>\n\u003cp>What sets Perbacco apart from many other excellent Italian restaurants in America is their extraordinary tableside service. It all must stem from Umberto Gibin’s amazing history in the Bay Area food scene (Poggio, Scala’s, Stars) as the team of service professionals he has assembled, from servers to the wine sommelier team, is as first rate as they come. During our dinner visit, service was spot on, doting, professional and certainly enhanced the outstanding food. And that is what separates Perbacco from the rest of the pack: when a restaurant can deliver outstanding food from its kitchen with as much passion and elegance presented tableside, the experience elevates itself to the pantheon of classics.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is conveniently located in downtown San Francisco. If visiting after business hours, parking will be accessible. Host was courteous and we were seated within 5 minutes of our reservation’s time slot. Upon being seated, we were surprised to see just how close the tables were placed next to other seated guests. The noise level was remarkably loud and very hard to hear the conversation coming from among our own table. We were, however, greeted with a lovely smile from our server and a dish of sweet breadsticks accompanied by a small dish of salsa verde. After finishing the breadsticks we requested sour dough bread (by request only) which was served prompt and with sweet butter. The sourdough was hard to the outer touch (my preference) but very soft and fresh in its core. \u003c/p>\n\u003cp>After studying the menu for a bit, we decided to order as an appetizer: the Fritto Misto Rock Shrimp. This dish (easily shared by two) is deep-fried to perfection in a golden buttermilk batter accompanied by an assortment of mixed vegetables such as fennel, olives, waxed beans and, an added bonus, large seasoned rock shrimp, not to mention the lemon aioli dipping sauce complimented the dish perfectly. We then decided to venture out and try the Wild Mushrooms Passato/Black Truffle Mascarpone Soup. Although the presentation was beautifully done, this was not our favorite dish. It was served lukewarm and due to our naiveté of the menu, we did not expect it to be pureed. I ordered the Seared Sea Scallops, and although presentation was pleasing to the eye, my hunger level preferred a tad bit more. This dish was served in an herb aioli sauce and seared perfectly. The scallops were tender and moist; however, with a quantity of only 3, one can only be left with an unfulfilled desire for more. \u003c/p>\n\u003cp>Perbacco has the feel of a business office versus that of a quiet Italian restaurant. Though a novice of Italian dining, the menu was not user friendly and very complicated, thus making it difficult to order. Unfortunately, this would NOT be my TOP pick, and in my opinion not very economical. Your bang for your buck stops here. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is easy to get to and parking is good all around, but adds to your bill. BART access is a couple of blocks away from the Embarcadero Station. \u003c/p>\n\u003cp>The atmosphere is pleasant, with contemporary décor and a few photographs of landscapes that appear to be in wine country and presents a fine dining feel. The noise level seems normal for any restaurant. Umberto is the owner and Brick is the manager who’s friendly and eager to please his customers at the restaurant. The serving staff is attentive without being a hovering servant and knowledgeable of the ingredients within the menu dishes. The menu changes daily and gives Chef Terje use of the seasonal food available in SF Bay Area. And finally, the service was timely with dinner plated and served hot and within 20-25 minutes. Water and bread were replenished without waving down the server. \u003c/p>\n\u003cp>The food presentations are done well, appetizing and the portions were satisfying without over indulging. The Pork Shoulder was moist, tender and yet browned with a crisp outer layer. The cabbage (which I normally don’t go out of my way to eat, much less order) was just the right choice to compliment the pork without overpowering the meat flavors. The appetizer salad was a mix of fresh vegetables, Buratta cheese, pomegranate, mini turnips, asparagus and lettuce with radishes and a dressing which was subtle in flavor, which ultimately enhanced the vegetables flavors. \u003c/p>\n\u003cp>The Hazelnut Cake had a great white chocolate hazelnut sauce and the cinnamon pears were light along with the pear sorbet being a great finishing touch (could have been twice as much without over doing it from the small teaspoon amount given). The cake could have used more sauce, being a bit dry. The sauce and sorbet were the highlights of the hazelnut cake and could use more moisture due to the cake’s dryness. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dinner wine list looked plentiful and I chose a rich dry red Italian wine that had a deep rich flavor of oak and went well with the pork shoulder main course. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Scott:\u003c/strong> \"Perbacco’s Pappardelle pasta with slow cooked short rib ragu and grated fresh horseradish is extraordinary.\"\u003cbr />\u003cstrong>Rochon:\u003c/strong> \"The scallops were tender and moist; however, with a quantity of only 3, one can only be left with an unfulfilled desire for more.\"\u003cbr />\u003cstrong>Paolo:\u003c/strong> \"The Pork Shoulder was moist, tender and yet browned with a crisp outer layer.\"\u003cbr />",
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"description": "Scott: "Perbacco’s Pappardelle pasta with slow cooked short rib ragu and grated fresh horseradish is extraordinary."Rochon: "The scallops were tender and moist; however, with a quantity of only 3, one can only be left with an unfulfilled desire for more."Paolo: "The Pork Shoulder was moist, tender and yet browned with a crisp outer layer."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Perbacco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is arguably one of the finest Italian restaurants outside of Italy. With proprietor Umberto Gibin running the dining room and his chef partner, Staffan Terje, commanding the kitchen, the duo brings to San Francisco an authentic, first class taste of Northern Italy. From the moment you enter this contemporary dining room, stylish but comfortable, you literally feel transported to a dining room in Milan – exposed brick walls, luscious red leather banquettes, a grand, vibrant bar upon entry. The place bustles with financial district energy from lunch to dinner. \u003c/p>\n\u003cp>While the classic architectural aesthetic and the buzz in the dining room sets the tone, extraordinary Italian food and impeccable service is the star of this restaurant. One should not visit Perbacco without staring a meal with a selection of their Salumi Peimontesi – house cured salami and meats. Their house made pastas are so special that often times I order a plate to share with my dining partner as an “intermezzo” between appetizers and entrees, though some of those dishes can certainly be made a complete meal. Perbacco’s Pappardelle pasta with slow cooked short rib ragu and grated fresh horseradish is extraordinary. I’ve also had their Spinach Pasta Rags “Stracci” with Devil’s Gulch Ranch Rabbit and Chestnut Ragu. A great fall dish! We finished our meals with a Burnt Caramel Gelato, which I can still taste, and an interesting Fall Fruit Turnover with marinated blackberries and a brown sugar crumble. Divine and perfect!\u003c/p>\n\u003cp>What sets Perbacco apart from many other excellent Italian restaurants in America is their extraordinary tableside service. It all must stem from Umberto Gibin’s amazing history in the Bay Area food scene (Poggio, Scala’s, Stars) as the team of service professionals he has assembled, from servers to the wine sommelier team, is as first rate as they come. During our dinner visit, service was spot on, doting, professional and certainly enhanced the outstanding food. And that is what separates Perbacco from the rest of the pack: when a restaurant can deliver outstanding food from its kitchen with as much passion and elegance presented tableside, the experience elevates itself to the pantheon of classics.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Monday, December 9, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is conveniently located in downtown San Francisco. If visiting after business hours, parking will be accessible. Host was courteous and we were seated within 5 minutes of our reservation’s time slot. Upon being seated, we were surprised to see just how close the tables were placed next to other seated guests. The noise level was remarkably loud and very hard to hear the conversation coming from among our own table. We were, however, greeted with a lovely smile from our server and a dish of sweet breadsticks accompanied by a small dish of salsa verde. After finishing the breadsticks we requested sour dough bread (by request only) which was served prompt and with sweet butter. The sourdough was hard to the outer touch (my preference) but very soft and fresh in its core. \u003c/p>\n\u003cp>After studying the menu for a bit, we decided to order as an appetizer: the Fritto Misto Rock Shrimp. This dish (easily shared by two) is deep-fried to perfection in a golden buttermilk batter accompanied by an assortment of mixed vegetables such as fennel, olives, waxed beans and, an added bonus, large seasoned rock shrimp, not to mention the lemon aioli dipping sauce complimented the dish perfectly. We then decided to venture out and try the Wild Mushrooms Passato/Black Truffle Mascarpone Soup. Although the presentation was beautifully done, this was not our favorite dish. It was served lukewarm and due to our naiveté of the menu, we did not expect it to be pureed. I ordered the Seared Sea Scallops, and although presentation was pleasing to the eye, my hunger level preferred a tad bit more. This dish was served in an herb aioli sauce and seared perfectly. The scallops were tender and moist; however, with a quantity of only 3, one can only be left with an unfulfilled desire for more. \u003c/p>\n\u003cp>Perbacco has the feel of a business office versus that of a quiet Italian restaurant. Though a novice of Italian dining, the menu was not user friendly and very complicated, thus making it difficult to order. Unfortunately, this would NOT be my TOP pick, and in my opinion not very economical. Your bang for your buck stops here. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Perbacco:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Perbacco is easy to get to and parking is good all around, but adds to your bill. BART access is a couple of blocks away from the Embarcadero Station. \u003c/p>\n\u003cp>The atmosphere is pleasant, with contemporary décor and a few photographs of landscapes that appear to be in wine country and presents a fine dining feel. The noise level seems normal for any restaurant. Umberto is the owner and Brick is the manager who’s friendly and eager to please his customers at the restaurant. The serving staff is attentive without being a hovering servant and knowledgeable of the ingredients within the menu dishes. The menu changes daily and gives Chef Terje use of the seasonal food available in SF Bay Area. And finally, the service was timely with dinner plated and served hot and within 20-25 minutes. Water and bread were replenished without waving down the server. \u003c/p>\n\u003cp>The food presentations are done well, appetizing and the portions were satisfying without over indulging. The Pork Shoulder was moist, tender and yet browned with a crisp outer layer. The cabbage (which I normally don’t go out of my way to eat, much less order) was just the right choice to compliment the pork without overpowering the meat flavors. The appetizer salad was a mix of fresh vegetables, Buratta cheese, pomegranate, mini turnips, asparagus and lettuce with radishes and a dressing which was subtle in flavor, which ultimately enhanced the vegetables flavors. \u003c/p>\n\u003cp>The Hazelnut Cake had a great white chocolate hazelnut sauce and the cinnamon pears were light along with the pear sorbet being a great finishing touch (could have been twice as much without over doing it from the small teaspoon amount given). The cake could have used more sauce, being a bit dry. The sauce and sorbet were the highlights of the hazelnut cake and could use more moisture due to the cake’s dryness. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dinner wine list looked plentiful and I chose a rich dry red Italian wine that had a deep rich flavor of oak and went well with the pork shoulder main course. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Federicos Tapas & Wine Bar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10450\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">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/cp903iPod.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=WtRlWl6dAOQ]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/auIdA9\">Map\u003c/a>\u003cbr>\n30971 Courthouse Drive (in Union Landing Shopping Center)\u003cbr>\nUnion City, CA 94587\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 441-0900\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:federicosunioncity@gmail.com\">federicosunioncity@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.federicostapas.com/\">federicostapas.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FedericosTapasWineBar\">Federicos Tapas & Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Federico Jose “Rico” & Federico Jesus “Kiko” Rodriguez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Federico Jose Rodriguez “Rico”\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Federico Jesus Rodriguez “Kiko”\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Style Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crab Ravioli, Mole Tacos, Elk Sliders\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per person\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Wine pairing dinners – special dates, email or call for details. (Holidays, Mother’s Day, Valentine’s Day, etc.) By reservation only.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> accept reservations up to two months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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) 441-0900\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:federicosunioncity@gmail.com\">federicosunioncity@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.federicostapas.com/\">federicostapas.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FedericosTapasWineBar\">Federicos Tapas & Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Federico Jose “Rico” & Federico Jesus “Kiko” Rodriguez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Federico Jose Rodriguez “Rico”\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Federico Jesus Rodriguez “Kiko”\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Style Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crab Ravioli, Mole Tacos, Elk Sliders\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per person\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Wine pairing dinners – special dates, email or call for details. (Holidays, Mother’s Day, Valentine’s Day, etc.) By reservation only.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> accept reservations up to two months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Fredericos Tapas & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is by far the BEST tapas bar in town. The service is always warm and consistent. Everyone is always greeted with a hello and a hug. They are attentive and friendly. The portions are adequately priced and with excellent customer service.\u003c/p>\n\u003cp>Rico and Kiko are brothers and owners. They are natives of Venezuela. Dining there gives you the true feeling of South America; the music, art, decor, ambiance and food are all just excellent. Each dish is beautifully prepared and filling. You can taste all of the fresh herbs and spices. The Chilean Sea Bass is mind-blowing delicious and melts in your mouth. The honey Dijon glaze is light and tasty. By far the best Sea Bass I’ve ever had. The Chicken Mole Taco are seasoned to perfection with tender strips of chicken drizzled with a chocolate mole sauce served on a mini corn handmade tortilla. The menu has a large variety of dishes to choose from; my favorite dishes range from $4 to $12. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They are famous for their white and red sangria, a full service bar with wine selections from all over the world and dishes from all continents. Lastly, don’t forget the Tiramisu; it’s light, fluffy, and moist and melts in your mouth (yum-yum). \u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is conveniently located at the heart of Union City. This is a one stop shopping center for the entire family, date night or simply enjoying an evening of pure pleasure. It’s in the Gatehouse Shopping Center close to the movie theatre, Starbucks, iFly, shopping, entertainment and much more. It’s a true hidden gem and worth every penny.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Feredicos Tapas and Wine Bar is a cute neighborhood restaurant located in Union City. While it is part of a larger strip mall, the space does have a little feeling of independence from the neighboring store fronts and provides an intimate setting. The dining room is quite eclectic, but maybe the décor is part of its neighborhood charm. The café is owned and operated by two brothers, Kiko and Rico, and I found one of them working the kitchen the night my wife and I dined. In general, I would say that this is a decent choice if you are in the immediate area and want very good value for the quality and quantity of food received. It is certainly not a destination meal per se, but its diverse menu and inexpensive price point would make this a nice place to stop by after shopping or if you lived in the immediate area.\u003c/p>\n\u003cp>The food, in general, is satisfactory enough. Portions are generous given the very reasonable pricing and friendly service. The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce. Both dishes were really excellent. Aside from the two standouts, the other dishes were edible but each suffered from marks off to mediocrity. The Hummus Plate was ample but the grilled Italian flat bread was lukewarm and hard, the hummus quite oily. Flavorful, but just oily. The Chicken Croquette tastes as if they had been prepared and then frozen for far too long. The waiter suggested and we agreed to try the sangria, which was delicious, refreshing and worked nicely with the chicken mole tacos and the pesto raviolis. \u003c/p>\n\u003cp>At $20 per person for dinner, this was a very inexpensive meal given the quantity of food and some of the decent flavors on the menu. But this would not be a place to drive to in an effort to experience California cuisine in the tapas style. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Wednesday, December 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Kiko was my server and also a co-owner of Federicos Tapas and Wine Bar. He was very friendly, helpful and attentive while not all over me. The décor is great— like an art gallery with sheet metal sculptures that are whimsically colorful and a Latin theme. Music played in the background and was pleasant while not being too loud. The tables are cloth-covered with the same for napkins and plenty of space between tables, so you don’t feel like you’re squeezing into someone else’s dinner space, thus giving an upscale dining atmosphere though the price point is a bargain. The parking is easy being at a shopping center near the 880 freeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The food portions were plentiful for the price point and very tasty while creative. I didn’t have to wait for service other than inquiring about the food ingredients, and Kiko brought the food out himself in a timely manner. The Tapas Tacos were street size, but tasty and filling. The meats were cooked so they were tender and juicy with small subtle nuances of lime or cilantro and the tortillas held together. None of the food tastes were overpowering more than any other, thus allowing all the flavors of each ingredient. The Mediterranean Bruschetta was fresh and the shrimp was cooked so it too was tender and juicy. Again, the small subtle tastes of roasted bell pepper and feta cheese came through without masking the flavors of the shrimp.\u003cbr>\n My white wine sangria was tasty with small chopped bits of apple, cucumber and pear which added to a subtle fruity flavor. So, I ordered another. This was one of the better and refreshing sangrias I’ve been served at a restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Fredericos Tapas & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is by far the BEST tapas bar in town. The service is always warm and consistent. Everyone is always greeted with a hello and a hug. They are attentive and friendly. The portions are adequately priced and with excellent customer service.\u003c/p>\n\u003cp>Rico and Kiko are brothers and owners. They are natives of Venezuela. Dining there gives you the true feeling of South America; the music, art, decor, ambiance and food are all just excellent. Each dish is beautifully prepared and filling. You can taste all of the fresh herbs and spices. The Chilean Sea Bass is mind-blowing delicious and melts in your mouth. The honey Dijon glaze is light and tasty. By far the best Sea Bass I’ve ever had. The Chicken Mole Taco are seasoned to perfection with tender strips of chicken drizzled with a chocolate mole sauce served on a mini corn handmade tortilla. The menu has a large variety of dishes to choose from; my favorite dishes range from $4 to $12. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They are famous for their white and red sangria, a full service bar with wine selections from all over the world and dishes from all continents. Lastly, don’t forget the Tiramisu; it’s light, fluffy, and moist and melts in your mouth (yum-yum). \u003c/p>\n\u003cp>Federicos Tapas and Wine Bar is conveniently located at the heart of Union City. This is a one stop shopping center for the entire family, date night or simply enjoying an evening of pure pleasure. It’s in the Gatehouse Shopping Center close to the movie theatre, Starbucks, iFly, shopping, entertainment and much more. It’s a true hidden gem and worth every penny.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Sunday, December 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Feredicos Tapas and Wine Bar is a cute neighborhood restaurant located in Union City. While it is part of a larger strip mall, the space does have a little feeling of independence from the neighboring store fronts and provides an intimate setting. The dining room is quite eclectic, but maybe the décor is part of its neighborhood charm. The café is owned and operated by two brothers, Kiko and Rico, and I found one of them working the kitchen the night my wife and I dined. In general, I would say that this is a decent choice if you are in the immediate area and want very good value for the quality and quantity of food received. It is certainly not a destination meal per se, but its diverse menu and inexpensive price point would make this a nice place to stop by after shopping or if you lived in the immediate area.\u003c/p>\n\u003cp>The food, in general, is satisfactory enough. Portions are generous given the very reasonable pricing and friendly service. The standouts during our dinner were the Chicken Mole Tacos and the house made Spinach Ravioli with hand crafted pesto sauce. Both dishes were really excellent. Aside from the two standouts, the other dishes were edible but each suffered from marks off to mediocrity. The Hummus Plate was ample but the grilled Italian flat bread was lukewarm and hard, the hummus quite oily. Flavorful, but just oily. The Chicken Croquette tastes as if they had been prepared and then frozen for far too long. The waiter suggested and we agreed to try the sangria, which was delicious, refreshing and worked nicely with the chicken mole tacos and the pesto raviolis. \u003c/p>\n\u003cp>At $20 per person for dinner, this was a very inexpensive meal given the quantity of food and some of the decent flavors on the menu. But this would not be a place to drive to in an effort to experience California cuisine in the tapas style. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Fredericos Tapas & Wine Bar:\u003c/strong> Wednesday, December 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Kiko was my server and also a co-owner of Federicos Tapas and Wine Bar. He was very friendly, helpful and attentive while not all over me. The décor is great— like an art gallery with sheet metal sculptures that are whimsically colorful and a Latin theme. Music played in the background and was pleasant while not being too loud. The tables are cloth-covered with the same for napkins and plenty of space between tables, so you don’t feel like you’re squeezing into someone else’s dinner space, thus giving an upscale dining atmosphere though the price point is a bargain. The parking is easy being at a shopping center near the 880 freeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The food portions were plentiful for the price point and very tasty while creative. I didn’t have to wait for service other than inquiring about the food ingredients, and Kiko brought the food out himself in a timely manner. The Tapas Tacos were street size, but tasty and filling. The meats were cooked so they were tender and juicy with small subtle nuances of lime or cilantro and the tortillas held together. None of the food tastes were overpowering more than any other, thus allowing all the flavors of each ingredient. The Mediterranean Bruschetta was fresh and the shrimp was cooked so it too was tender and juicy. Again, the small subtle tastes of roasted bell pepper and feta cheese came through without masking the flavors of the shrimp.\u003cbr>\n My white wine sangria was tasty with small chopped bits of apple, cucumber and pear which added to a subtle fruity flavor. So, I ordered another. This was one of the better and refreshing sangrias I’ve been served at a restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Skool Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">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/cp903iPod.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=5tgzpi2-qCI]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/I4gFyP\">Map\u003c/a>\u003cbr>\n1429 Mendell Street (Between Palou Avenue and Oakdale Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)822-8531\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@OldSkoolCafe.org\">contact@OldSkoolCafe.org\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldskoolcafe.org/\">oldskoolcafe.org\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/oldskoolcafe\">Old Skool Cafe\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/OldSkoolCafe\">@OldSkoolCafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Teresa Goines\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Kevin Tucker (Chef Instructor) and Jordan Ramsey (Youth Chef)\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> International Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Award-winning Shrimp ‘n Grits, Abu’s West African Peanut Butter Stew, Jordan’s Fried Chicken, Bayview Babyback Ribs, Taumoepeau Ota\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\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> Reservations can be made up to six months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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> Yes, live entertainment, jazz, singing, instrumental\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Skool Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">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/cp903iPod.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/5tgzpi2-qCI'\n title='//www.youtube.com/embed/5tgzpi2-qCI'\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/I4gFyP\">Map\u003c/a>\u003cbr>\n1429 Mendell Street (Between Palou Avenue and Oakdale Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)822-8531\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@OldSkoolCafe.org\">contact@OldSkoolCafe.org\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldskoolcafe.org/\">oldskoolcafe.org\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/oldskoolcafe\">Old Skool Cafe\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/OldSkoolCafe\">@OldSkoolCafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Teresa Goines\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Kevin Tucker (Chef Instructor) and Jordan Ramsey (Youth Chef)\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> International Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Award-winning Shrimp ‘n Grits, Abu’s West African Peanut Butter Stew, Jordan’s Fried Chicken, Bayview Babyback Ribs, Taumoepeau Ota\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\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> Reservations can be made up to six months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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> Yes, live entertainment, jazz, singing, instrumental\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Skool Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is a youth run supper club in the Bay View-Hunters Point part of San Francisco. Teresa Goines is the founder who was a former corrections officer out to help young, at-risk adults make positive changes in their lives and in some cases save lives. \u003c/p>\n\u003cp>The servers are attentive without hovering, friendly and quick to be of help with any needs or questions. Chef Kevin has definitely mastered the art of bringing together foods from around the world that complement each other and allow the customer to explore the blending of tastes available from the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dinner started with a Kale Salad and the Brussels Sprouts topped with Parmigiano cheese. This super food tasted super, since kale can have a bit of a strong taste. The honey Dijon dressing was a great choice to bring the flavors together for this out-of-the-ordinary salad. I had Daniel’s Gumbo for the main dish, which has a nice touch of spicy from the Andouille sausage. The Gumbo also has Dungeness crab that is tender with chicken and shrimp— which was just as tender— over a bed of white rice for a taste of New Orleans in the San Francisco Bay Area.\u003c/p>\n\u003cp>I added a side dish of West African Peanut Butter Stew on a bed of white rice with chicken topped with garlic chips. The stew is an explosion of texture, subtle spiciness and international flavors that you just don’t find too often. Finally, I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow! This dessert is one of the best cheesecakes I’ve ever had that I can remember. \u003c/p>\n\u003cp>My drink for the evening was a great-tasting white wine from France called Vichon Chardonnay- 2010. The chardonnay had a subtle oak flavor, slightly dry and light in body. Very tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was a true hidden gem; a bit hard to find, but worth the trouble. Wait staff was very attentive. We were seated promptly in a very comfortable cozy booth. We listened to a wonderful volunteer jazz quartet while we reviewed the menu. The look and feel of the restaurant was that of the renaissance era/mystique vibe. Our surroundings were very clean, comfortable and intimate. Music was enjoyable but not overly loud. During a brief intermission from the music, Carlos, a youth employee gave a heartfelt testimony regarding his background and employment at the Old Skool Café; very motivational and uplifting. This all tied in with the entertainment value in lieu of the fact that the majority of the staff were troubled teens now productive employees.\u003c/p>\n\u003cp>We were privileged to be our waiter’s very first table. Although unfamiliar with the menu, he was very patient, attentive and eager to help with our questions and menu selections. We arrived with hearty appetites to try a variety of entrées. Our dining experience began with savory sweet potato biscuit with honey butter (yum-yum) and continued with several side dishes ranging from Daniel’s Gumbo to Crispy Calamari. The Gumbo, while not the largest portion, was packed with a variety of items: Andouille sausage (very spicy), crab, shrimp, and served over white rice. We continued our meal with three AMAZING “headliners”: Bayview Baby Back Ribs, Blackened Catfish and Pan Seared Shrimp n’ Smoky Cheese Grits. The ribs were tender juicy and moderately seasoned. There was however a bit too much BBQ sauce for my standards, but nothing a good scraping off with the butter knife couldn’t fix. My husband enjoyed the Grits so much so that he asked the chief about sharing his home recipe. The catfish was cooked to perfection. Our meal concluded with a personal visit from Chief Kevin, who provided us with the owner’s vision along with the history behind the mentoring program to help the youth in the local community. This is by far one of my TOP picks of the year, definitely a bang for your buck!!! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is an absolutely perfect neighborhood gem on two important accounts. First, the food, the kitschy but soulful ambiance and the sincere service approach makes this a great place to eat. Secondly, and just as important, the restaurant is a youth-led project that supports job training for disadvantaged youth as part of an overall violence prevention program. Old Skool Café, irrespective of its noble mission, is a perfect way to spend an evening in a deliciously presented 1940’s supper club.\u003c/p>\n\u003cp>We started with an order of the Old Skool Ceviche, which was presented with diced tilapia, red onion, bell peppers and jalapenos, topped with avocado and cilantro. Classic preparation served with the right balance of flavors and consistency. The Drummettes (five to our order) were a bit over fried but the chicken meat was very tender and the flavors on the batter were just spot on. The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow. I already sported a Reese’s Peanut Butter Cup fetish on my palate, so to enjoy the peanut butter flavor in an entrée was totally unexpected, exciting and perfectly delicious. The stew was served with moist chicken, lots of herbs, coconut milk and of course, creamy peanut butter. My dinner partner had the Shrimp N Smoky Cheese Grits, which was wonderfully prepared. The shrimp was succulent and the Spanish chorizo and scallions really made the flavors dance in the mouth. I cannot remember the last time I have ever tried grits but if this is what the fuss is about, I am hooked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The young service team working the floor Friday night was a bit inexperienced and perhaps undertrained, but they are focused and passionate about delivering a memorable experience to guests. Knowing the background of Old Skool Café in terms of being a training crucible for young people wanting to learn a trade, all the little stuff is forgiven. Some may be intimidated about venturing to the Bayview-Hunters Point part of town, but cast your paradigms aside with the confidence that the neighborhood is quite welcoming, the mission of Old Skool is noble and they deliver a unique dining experience that has earned the restaurant a legion of raving fans.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Paolo:\u003c/strong> \"I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow!\"\u003cbr />\u003cstrong>Rochon:\u003c/strong> \"This was a true hidden gem; a bit hard to find, but worth the trouble.\"\u003cbr />\u003cstrong>Scott:\u003c/strong> \"The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow.\"\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Skool Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is a youth run supper club in the Bay View-Hunters Point part of San Francisco. Teresa Goines is the founder who was a former corrections officer out to help young, at-risk adults make positive changes in their lives and in some cases save lives. \u003c/p>\n\u003cp>The servers are attentive without hovering, friendly and quick to be of help with any needs or questions. Chef Kevin has definitely mastered the art of bringing together foods from around the world that complement each other and allow the customer to explore the blending of tastes available from the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My dinner started with a Kale Salad and the Brussels Sprouts topped with Parmigiano cheese. This super food tasted super, since kale can have a bit of a strong taste. The honey Dijon dressing was a great choice to bring the flavors together for this out-of-the-ordinary salad. I had Daniel’s Gumbo for the main dish, which has a nice touch of spicy from the Andouille sausage. The Gumbo also has Dungeness crab that is tender with chicken and shrimp— which was just as tender— over a bed of white rice for a taste of New Orleans in the San Francisco Bay Area.\u003c/p>\n\u003cp>I added a side dish of West African Peanut Butter Stew on a bed of white rice with chicken topped with garlic chips. The stew is an explosion of texture, subtle spiciness and international flavors that you just don’t find too often. Finally, I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow! This dessert is one of the best cheesecakes I’ve ever had that I can remember. \u003c/p>\n\u003cp>My drink for the evening was a great-tasting white wine from France called Vichon Chardonnay- 2010. The chardonnay had a subtle oak flavor, slightly dry and light in body. Very tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was a true hidden gem; a bit hard to find, but worth the trouble. Wait staff was very attentive. We were seated promptly in a very comfortable cozy booth. We listened to a wonderful volunteer jazz quartet while we reviewed the menu. The look and feel of the restaurant was that of the renaissance era/mystique vibe. Our surroundings were very clean, comfortable and intimate. Music was enjoyable but not overly loud. During a brief intermission from the music, Carlos, a youth employee gave a heartfelt testimony regarding his background and employment at the Old Skool Café; very motivational and uplifting. This all tied in with the entertainment value in lieu of the fact that the majority of the staff were troubled teens now productive employees.\u003c/p>\n\u003cp>We were privileged to be our waiter’s very first table. Although unfamiliar with the menu, he was very patient, attentive and eager to help with our questions and menu selections. We arrived with hearty appetites to try a variety of entrées. Our dining experience began with savory sweet potato biscuit with honey butter (yum-yum) and continued with several side dishes ranging from Daniel’s Gumbo to Crispy Calamari. The Gumbo, while not the largest portion, was packed with a variety of items: Andouille sausage (very spicy), crab, shrimp, and served over white rice. We continued our meal with three AMAZING “headliners”: Bayview Baby Back Ribs, Blackened Catfish and Pan Seared Shrimp n’ Smoky Cheese Grits. The ribs were tender juicy and moderately seasoned. There was however a bit too much BBQ sauce for my standards, but nothing a good scraping off with the butter knife couldn’t fix. My husband enjoyed the Grits so much so that he asked the chief about sharing his home recipe. The catfish was cooked to perfection. Our meal concluded with a personal visit from Chief Kevin, who provided us with the owner’s vision along with the history behind the mentoring program to help the youth in the local community. This is by far one of my TOP picks of the year, definitely a bang for your buck!!! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is an absolutely perfect neighborhood gem on two important accounts. First, the food, the kitschy but soulful ambiance and the sincere service approach makes this a great place to eat. Secondly, and just as important, the restaurant is a youth-led project that supports job training for disadvantaged youth as part of an overall violence prevention program. Old Skool Café, irrespective of its noble mission, is a perfect way to spend an evening in a deliciously presented 1940’s supper club.\u003c/p>\n\u003cp>We started with an order of the Old Skool Ceviche, which was presented with diced tilapia, red onion, bell peppers and jalapenos, topped with avocado and cilantro. Classic preparation served with the right balance of flavors and consistency. The Drummettes (five to our order) were a bit over fried but the chicken meat was very tender and the flavors on the batter were just spot on. The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow. I already sported a Reese’s Peanut Butter Cup fetish on my palate, so to enjoy the peanut butter flavor in an entrée was totally unexpected, exciting and perfectly delicious. The stew was served with moist chicken, lots of herbs, coconut milk and of course, creamy peanut butter. My dinner partner had the Shrimp N Smoky Cheese Grits, which was wonderfully prepared. The shrimp was succulent and the Spanish chorizo and scallions really made the flavors dance in the mouth. I cannot remember the last time I have ever tried grits but if this is what the fuss is about, I am hooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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=HBR0yfMRkYc]\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=10424\">episode 903\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.bodegasfillaboa.com/\">2011 Fillaboa Albarino, Rias Baixas, Spain\u003c/a> ($19) — As a lover of crisp whites, one of my go-to favorites is from northeastern Spain. Located just above Portugal, the area is called \u003ca href=\"http://www.riasbaixaswines.com/\">Rias Baixas\u003c/a> (Ree-as By-shus) and it’s not typical for many who think of Spain as simply hot and dry. This lush, cool coastal area – often called Green Spain – is home to the famous city of Santiago de Compostela as well as fantastic seafood and wines. My top picks are made from the grape variety named Albarino, which produces aromatic wines with tropical fruit aromas and luscious flavors. Fillaboa is one of the best. This medium-bodied white is made from their estate vineyards and showcases how fascinatingly layered 100 percent Albarino can become when grown in the ideal spot and made with care. Pair it with seafood, fresh vegetables and cheeses, or just with a sunny afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/ourwines/nipozzanoriserva.aspx\">2009 Marchesi de Frescobaldi “Nipozzano” Riserva, Chianti Rufina, Italy\u003c/a> ($21) — What a deal that will make any wine lover salivate in anticipation of uncorking the bottle. The Frescobaldi family has been in the wine business since the middle ages and are known for wines of character and quality. With a rich history dating to the 11th century the beautiful castle, or Castello, of Nipozzano is located in the sub-zone, Chianti Rufina, of the larger Chianti region in Tuscany. The Sangiovese-based red has been aged to gain the Riserva designation and sports dark berry aromas, an earthy tinge, and well-structured tannins. Like a fine Italian stiletto heel that makes you smile with pleasure, this wine is style in a glass. You will smile as you sip.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2009 Whiplash “Redemption” red blend, California\u003c/a> ($12) — What do you get when you blend red grapes such as Syrah, Barbera, and Zinfandel? A wallop of vinous flavor wrapped in an affordable package. Hailing from the folks behind the Jamieson Ranch brands – and keeping with their horse-themed wines – this succulent, spicy red isn’t about serious drinking; it’s about serious fun. Whiplash makes a great partner for pizza, barbeque, or just a Friday night in with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Light Horse Pinot Noir, California\u003c/a> ($15) — It’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish. 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. Raise a glass and do good deeds at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp903-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp903-wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 903. Photo: Wendy Goodfriend\" class=\"size-full wp-image-10439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp903-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp903-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp903-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp903-wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\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 (and beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dgb.co.za/company/Ribshack%20Red/Wines%20product/542\">2012 Rib Shack Red Vintage Blend, South Africa\u003c/a> ($12) — This a big-boy red, just like the name implies, is a wine that pairs with meat (and especially ribs) with ease. Hearty with a touch of smoky aromas, it’s a blend of two red grapes –Shiraz and Pinotage. The latter is South Africa’s unique red variety, which is a cross of Pinot Noir and Cinsault. Often a little lean on its own, Pinotage plays very well with Shiraz creating a blend of earthy richness.\u003c/p>\n\u003cp>\u003ca href=\"http://thebeachhousewines.com/homepage/\">2013 Douglas Green “the beach house” Sauvignon Blanc, Western Cape, South Africa\u003c/a> ($9) — This wine is a crowd pleaser. Nothing serious or stuffy here, just a wine that’s pure fun to sip. Zesty and juicy, it captures a ping of citrusy freshness that makes it a white to imbibe beachside or tableside with salads, light fish dishes, and spicy cuisine. Make sure to stock up, you’ll drink it quickly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Reata Chardonnay, Carneros, California\u003c/a> ($25) — I’m a huge of Chardonnay. Balanced, mouthwatering yet rich styles are what I crave and that is exactly what Reata makes. Grapes hail from the cool Carneros region straddling Napa and Sonoma allowing them to get ripe, full flavors, but maintain their acidity and brightness from cool nights. This wine is aged in half stainless steel and other half in oak barrels creating the perfect balance of crisp fruit notes and a creamy texture. It’s a wine at home with salmon dishes as well as pork chops bathed in mustard sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California\u003c/a> ($55) — You might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).\u003c/p>\n\n\u003c/div>\u003c/p>",
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