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"content": "\u003cp>\u003cstrong>Contigo: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10348\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">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/cp902iPod.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=4jIJRhaGTsM]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/KFVbTX\">Map\u003c/a>\u003cbr>\n1320 Castro Street (at 24th Street)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)285-0250\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@contigosf.com\">info@contigosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">contigosf.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/contigosf\">@contigosf\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Brett and Elan Emerson\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brett Emerson\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sardine and Avocado Toast, Patatas Bravas, Squid a la Plancha, Albóndigas, Jamón Ibérico de Bellota, Paella on Tuesday\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per bottle/waived with each bottle purchased\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (last seating)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tapas Tasting Menu and Paella Tasting Menu – $40 seven dish Tapas Tasting Menu available Wednesday -Sunday, $32 five-dish Paella Tasting Menu served Tuesdays\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> $35-$40\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/contigo\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> one month\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Contigo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10390\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With so many places to eat in San Francisco, Contigo remains one of my favorites. From the minute you walk through the door and see the open wood-burning oven firing away, you are immediately welcomed to dinner which always makes you feel special. Contigo uses seasonal ingredients to bring to San Francisco the flavors of Spain, taking “California” twists to traditional Spanish dishes. \u003c/p>\n\u003cp>When you’re at Contigo, know a few truths; start off with one of their cava selections, be prepared to split all of the dishes (served tapas style), and never skip the churros!\u003c/p>\n\u003cp>Though the menu at Contigo does adjust seasonally, there are some constant items on the menu. Always be sure to start out with the Croquetas: the fried ball of perfectly gooey cheese and jamon cannot be missed. They are warm, gooey, crunchy, cheesy and delicious! Another one of my favorites are the Albondigas. Now, I grew up eating albondigas, which are Spanish meatballs. Though my mother’s were always a part of a soup, these are served in a small clay dish, accompanied by a tomato/sherry sauce, a hint of cinnamon, and big leaves of fresh parsley. These albondigas melt in your mouth. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The perfect thing to help wipe up some of that amazing tomato/sherry sauce is the crust of the Coca or Flatbread. This flatbread is topped with smoked bacon, buttery manchego cheese and wild mushrooms, and then put into the wood-burning oven until the crust is crisp and the cheese is melted. In order to round out your meal, it is required that you get the churros. Now, all of the desserts at Contigo are delicious, but the Churros are an experience. A small dish of perfectly fried, sweetly seasoned pastries are accompanied by a mug of melted, salted, dark chocolate. The crisp churro dipped into the thick chocolate along with the cinnamon and sugar combined with the sea salt is a winning dessert that cannot be missed.\u003c/p>\n\u003cp>Contigo’s small, warm atmosphere is perfect for birthdays, dates or simply catching up with good friends over great wine and delicious food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love tapas; they are a perfect way of trying multiple dishes. I’m really glad I tried the tapas tasting menu—I think I got a wonderful selection of some of the chef’s favorite dishes. \u003c/p>\n\u003cp>My favorites at Contigo are the Crab Salad, the Jamon Fritters, the Patates Braves, and the Ahi Tuna. So delicious! The outside patio area where we ate was really cute- although it was cold outside, there were sufficient heat lamps and the top lighting and décor gave it a really nice backyard garden ambience feel. \u003c/p>\n\u003cp>Warning: the tables are pretty close so be prepared to overhear your neighbors’ conversations— for better or worse. Unfortunately, I had the displeasure of overhearing a young man go on and on about his new patent and his 6 new cars the entire dinner. Our waitress was really helpful and she gave us excellent recommendations on the perfect wine pairings. I would definitely visit again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Sunday, December 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Contigo is a nice place to eat with a friend and try a variety of foods.\u003c/p>\n\u003cp>Our table, located towards the back in a raised area of the restaurant, gave us a nice view of the kitchen where we could watch the food being prepared.\u003c/p>\n\u003cp>The service was excellent. I wanted to have some sherry with dinner, but I wasn’t sure which one to order. The waitress brought out 2 tastes for me to sample. When I didn’t like either and told her I wanted something a little sweeter, she brought out another choice which I liked. Our food arrived very quickly… so quickly that I joked with my wife that I thought “they want to get us out of this joint as fast as they can.”\u003c/p>\n\u003cp>My only service qualm was that one of their busboys bumped into my wheelchair on a number of occasions. Even after asking him to be more careful, he still managed to kick my chair one more time before I left.\u003c/p>\n\u003cp>Being a tapas restaurant, it’s easy to try a number of dishes in one sitting. The big hit for me was the Croqueta de Jamon Serrano which is a crisp, round creamy fritter of Spanish ham. I HAD to order a second serving. Another standout was the Conjundo, which is Iberico toast with a fried quail egg, smoked butter beans and pickled chile. It was a great combination of foods.\u003c/p>\n\u003cp>I didn’t enjoy the larger plates as much as the tapas. The Albondigas (meatballs) were good, but the Squid was rather tough. They grill the squid along with baby artichokes and chorizo. It’s served on a bed of black rice with an aioli. I didn’t like the browned (actually charred black) artichokes or squid. \u003c/p>\n\u003cp>For dessert, we had the Xocolata Calenta, which is a cup of thick, decadent, Tcho hot chocolate accompanied by 4 churros, which we dipped into the cup. It’s a dessert to come back for.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I wouldn’t cross the bridge from Oakland to revisit Contigo, but if I was already in the city, I’d go there. And I’d certainly recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Contigo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10390\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With so many places to eat in San Francisco, Contigo remains one of my favorites. From the minute you walk through the door and see the open wood-burning oven firing away, you are immediately welcomed to dinner which always makes you feel special. Contigo uses seasonal ingredients to bring to San Francisco the flavors of Spain, taking “California” twists to traditional Spanish dishes. \u003c/p>\n\u003cp>When you’re at Contigo, know a few truths; start off with one of their cava selections, be prepared to split all of the dishes (served tapas style), and never skip the churros!\u003c/p>\n\u003cp>Though the menu at Contigo does adjust seasonally, there are some constant items on the menu. Always be sure to start out with the Croquetas: the fried ball of perfectly gooey cheese and jamon cannot be missed. They are warm, gooey, crunchy, cheesy and delicious! Another one of my favorites are the Albondigas. Now, I grew up eating albondigas, which are Spanish meatballs. Though my mother’s were always a part of a soup, these are served in a small clay dish, accompanied by a tomato/sherry sauce, a hint of cinnamon, and big leaves of fresh parsley. These albondigas melt in your mouth. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The perfect thing to help wipe up some of that amazing tomato/sherry sauce is the crust of the Coca or Flatbread. This flatbread is topped with smoked bacon, buttery manchego cheese and wild mushrooms, and then put into the wood-burning oven until the crust is crisp and the cheese is melted. In order to round out your meal, it is required that you get the churros. Now, all of the desserts at Contigo are delicious, but the Churros are an experience. A small dish of perfectly fried, sweetly seasoned pastries are accompanied by a mug of melted, salted, dark chocolate. The crisp churro dipped into the thick chocolate along with the cinnamon and sugar combined with the sea salt is a winning dessert that cannot be missed.\u003c/p>\n\u003cp>Contigo’s small, warm atmosphere is perfect for birthdays, dates or simply catching up with good friends over great wine and delicious food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love tapas; they are a perfect way of trying multiple dishes. I’m really glad I tried the tapas tasting menu—I think I got a wonderful selection of some of the chef’s favorite dishes. \u003c/p>\n\u003cp>My favorites at Contigo are the Crab Salad, the Jamon Fritters, the Patates Braves, and the Ahi Tuna. So delicious! The outside patio area where we ate was really cute- although it was cold outside, there were sufficient heat lamps and the top lighting and décor gave it a really nice backyard garden ambience feel. \u003c/p>\n\u003cp>Warning: the tables are pretty close so be prepared to overhear your neighbors’ conversations— for better or worse. Unfortunately, I had the displeasure of overhearing a young man go on and on about his new patent and his 6 new cars the entire dinner. Our waitress was really helpful and she gave us excellent recommendations on the perfect wine pairings. I would definitely visit again. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Contigo:\u003c/strong> Sunday, December 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Contigo is a nice place to eat with a friend and try a variety of foods.\u003c/p>\n\u003cp>Our table, located towards the back in a raised area of the restaurant, gave us a nice view of the kitchen where we could watch the food being prepared.\u003c/p>\n\u003cp>The service was excellent. I wanted to have some sherry with dinner, but I wasn’t sure which one to order. The waitress brought out 2 tastes for me to sample. When I didn’t like either and told her I wanted something a little sweeter, she brought out another choice which I liked. Our food arrived very quickly… so quickly that I joked with my wife that I thought “they want to get us out of this joint as fast as they can.”\u003c/p>\n\u003cp>My only service qualm was that one of their busboys bumped into my wheelchair on a number of occasions. Even after asking him to be more careful, he still managed to kick my chair one more time before I left.\u003c/p>\n\u003cp>Being a tapas restaurant, it’s easy to try a number of dishes in one sitting. The big hit for me was the Croqueta de Jamon Serrano which is a crisp, round creamy fritter of Spanish ham. I HAD to order a second serving. Another standout was the Conjundo, which is Iberico toast with a fried quail egg, smoked butter beans and pickled chile. It was a great combination of foods.\u003c/p>\n\u003cp>I didn’t enjoy the larger plates as much as the tapas. The Albondigas (meatballs) were good, but the Squid was rather tough. They grill the squid along with baby artichokes and chorizo. It’s served on a bed of black rice with an aioli. I didn’t like the browned (actually charred black) artichokes or squid. \u003c/p>\n\u003cp>For dessert, we had the Xocolata Calenta, which is a cup of thick, decadent, Tcho hot chocolate accompanied by 4 churros, which we dipped into the cup. It’s a dessert to come back for.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I wouldn’t cross the bridge from Oakland to revisit Contigo, but if I was already in the city, I’d go there. And I’d certainly recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Smoke Berkeley [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10355\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">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/cp902iPod.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=7r5GWb_5W-g]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/UDq3lW\">Map\u003c/a>\u003cbr>\n2434 San Pablo Avenue (between Channing Way and Dwight Way)\u003cbr>\nBerkeley, CA 94702\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 548-8801\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tina@smokeberkeley.com\">tina@smokeberkeley.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://smokeberkeley.com/\">smokeberkeley.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/smokeberkeley\">Contigo\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SmokeBerkeley\">@SmokeBerkeley\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tina Ferguson-Riffe\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tina Ferguson-Riffe\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tina Ferguson-Riffe\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> BBQ + Southern Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea Smoked Salmon, Hickory Smoked Brisket of Beef, Jalapeno Mac and Cheese, Collard Greens, Seans Cheezy Rice, Chocolate Pecan Pie, Sweet Potato Pie\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> BYOB – Bring Your Own Beer or Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-8:00pm\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> Yes (Party packs and catering only)\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> no requirements\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Smoke Berkeley [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10355\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">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/cp902iPod.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/7r5GWb_5W-g'\n title='//www.youtube.com/embed/7r5GWb_5W-g'\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/UDq3lW\">Map\u003c/a>\u003cbr>\n2434 San Pablo Avenue (between Channing Way and Dwight Way)\u003cbr>\nBerkeley, CA 94702\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 548-8801\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tina@smokeberkeley.com\">tina@smokeberkeley.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://smokeberkeley.com/\">smokeberkeley.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/smokeberkeley\">Contigo\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SmokeBerkeley\">@SmokeBerkeley\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tina Ferguson-Riffe\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tina Ferguson-Riffe\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tina Ferguson-Riffe\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> BBQ + Southern Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea Smoked Salmon, Hickory Smoked Brisket of Beef, Jalapeno Mac and Cheese, Collard Greens, Seans Cheezy Rice, Chocolate Pecan Pie, Sweet Potato Pie\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> BYOB – Bring Your Own Beer or Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-8:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-8:00pm\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> Yes (Party packs and catering only)\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> no requirements\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Smoke Berkeley: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> “Numerous Visits” December 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Smoke is a small BBQ joint with a couple of tables inside and about a dozen tables outside. On warm days, it’s nice to sit outside and chow down, but when it’s cold in West Berkeley, you probably want to sit inside or do what a lot of people do and get your meal to go. \u003c/p>\n\u003cp>Smoke has a broad menu, but what I really crave there are items that never show up on other places’ menus. My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon. It’s always moist and tasty. Served on a bed of brown and red rice, it’s topped with a cilantro ginger sauce that has a little bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ribs are fall-off-the-bone tender and yummy. The Chicken is satisfying as well. Don’t miss the Sliders. On a soft Acme roll, I usually get a combo of lamb, pulled chicken and pulled pork.\u003c/p>\n\u003cp>Smoke offers mild, medium and hot sauces. Their hot sauce is quite mighty, so powerful that they ask you if you’ve had it before when you order. If not, they give you a taste to make sure it’s not too strong for you. My lips were tingling for hours after my last meal there, which included their beef link. The links that Smoke buys are not pre-cooked, so all of the cooking happens in their smoker. I find that makes for a tastier link.\u003c/p>\n\u003cp>The Sweet Potato Pie is an honest, simple, straight forward dish, unconfused by too many spices. With a soft crust, it’s my favorite dessert there.\u003c/p>\n\u003cp>Chef Tina Ferguson-Riffe brings Texas BBQ chops and Cordon Bleu training together to make Smoke a unique and excellent eatery. You may have to get it to-go, but you’ll be glad you made the trip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to say, I had the BEST time at Smoke Berkeley. Yes, the food was great, but it was really about the staff and the experience. I have never before stepped foot in a restaurant that was so ready for its own reality show until I stepped into Smoke Berkeley’s unassuming little spot.\u003c/p>\n\u003cp>You could smell the smoke from Smoke Berkeley two blocks away. Our mouths immediately started watering and were all set when we walked in.\u003c/p>\n\u003cp>We were greeted by Sean at the counter; a true character who greeted us with a warm smile, a few bell-rings (indicating we were first-time customers) and some information about Smoke Berkeley. They had just celebrated their 2nd year anniversary and their meat had just been smoked for 6 hours!\u003c/p>\n\u003cp>After talking through the menu, my friend decided on the Pulled Pork Plate with a side of Baked Beans. I chose the Brisket Plate with Potato Salad and Jalapeno Mac and Cheese. Seating is a bit strange, two tables inside and about 4 tables outside, next to a car wash. We sat outside and enjoyed every bite. The Pulled Pork was moist and slightly spicy due to the Mild Hot Sauce. The Brisket was a little tough but still very tasty. The two sides were OUTSTANDING! The Potato Salad was the best I have ever had and the Mac and Cheese was cheesy, gooey, and slightly spicy and had that gorgeous cheese crust on top. \u003c/p>\n\u003cp>The story here is all about the service and value. Sean checked up on us a few times and really shined when he looked at my brisket. Unprompted, he apologized and said that it didn’t look correct. He immediately brought me a whole other dish, the Tea Smoked Salmon with Ginger Cilantro Sauce. Though I enjoyed my plate, I LOVED the salmon. It was moist and slightly smoked. The real star was the sauce. That ginger cilantro sauce should be served with everything AND should be bottled/sold. It was unbelievable.\u003c/p>\n\u003cp>It was a little hard to get to from BART, but if I were in the area I would go back in a minute. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Yum! Smoke Berkeley is a wonderful place to get Texas-style barbeque in the Bay Area. The staff was really kind and gave me wonderful suggestions on what to order, and the portion sizes were really filling. I had a few different items here, and my top recommendations are the Sliders (I tried both the pork and beef brisket) and the Chocolate Pecan Pie. \u003c/p>\n\u003cp>First, you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful. The sauce has just the right amount of zing, and does not overpower the natural flavors of the meat. \u003c/p>\n\u003cp>Second, save room for the pie—seriously. I tried the Chocolate Pecan Pie, and while it was more chocolate than anything, it was delicious. This pie is a melt-in-your-mouth, rich-chocolate-fudge in-a-home-baked-crust type of pie. There is a pretty extensive menu, so I think you can certainly find something for everyone. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would definitely go back to Smoke Berkeley (especially since Austin, Texas is less convenient to get to) for some real southern brisket and pie!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Smoke Berkeley: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10403\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> “Numerous Visits” December 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Smoke is a small BBQ joint with a couple of tables inside and about a dozen tables outside. On warm days, it’s nice to sit outside and chow down, but when it’s cold in West Berkeley, you probably want to sit inside or do what a lot of people do and get your meal to go. \u003c/p>\n\u003cp>Smoke has a broad menu, but what I really crave there are items that never show up on other places’ menus. My favorite is the Smoked Lamb. Chef Tina’s signature dish is Tea Smoked Salmon. It’s always moist and tasty. Served on a bed of brown and red rice, it’s topped with a cilantro ginger sauce that has a little bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ribs are fall-off-the-bone tender and yummy. The Chicken is satisfying as well. Don’t miss the Sliders. On a soft Acme roll, I usually get a combo of lamb, pulled chicken and pulled pork.\u003c/p>\n\u003cp>Smoke offers mild, medium and hot sauces. Their hot sauce is quite mighty, so powerful that they ask you if you’ve had it before when you order. If not, they give you a taste to make sure it’s not too strong for you. My lips were tingling for hours after my last meal there, which included their beef link. The links that Smoke buys are not pre-cooked, so all of the cooking happens in their smoker. I find that makes for a tastier link.\u003c/p>\n\u003cp>The Sweet Potato Pie is an honest, simple, straight forward dish, unconfused by too many spices. With a soft crust, it’s my favorite dessert there.\u003c/p>\n\u003cp>Chef Tina Ferguson-Riffe brings Texas BBQ chops and Cordon Bleu training together to make Smoke a unique and excellent eatery. You may have to get it to-go, but you’ll be glad you made the trip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Saturday, December 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have to say, I had the BEST time at Smoke Berkeley. Yes, the food was great, but it was really about the staff and the experience. I have never before stepped foot in a restaurant that was so ready for its own reality show until I stepped into Smoke Berkeley’s unassuming little spot.\u003c/p>\n\u003cp>You could smell the smoke from Smoke Berkeley two blocks away. Our mouths immediately started watering and were all set when we walked in.\u003c/p>\n\u003cp>We were greeted by Sean at the counter; a true character who greeted us with a warm smile, a few bell-rings (indicating we were first-time customers) and some information about Smoke Berkeley. They had just celebrated their 2nd year anniversary and their meat had just been smoked for 6 hours!\u003c/p>\n\u003cp>After talking through the menu, my friend decided on the Pulled Pork Plate with a side of Baked Beans. I chose the Brisket Plate with Potato Salad and Jalapeno Mac and Cheese. Seating is a bit strange, two tables inside and about 4 tables outside, next to a car wash. We sat outside and enjoyed every bite. The Pulled Pork was moist and slightly spicy due to the Mild Hot Sauce. The Brisket was a little tough but still very tasty. The two sides were OUTSTANDING! The Potato Salad was the best I have ever had and the Mac and Cheese was cheesy, gooey, and slightly spicy and had that gorgeous cheese crust on top. \u003c/p>\n\u003cp>The story here is all about the service and value. Sean checked up on us a few times and really shined when he looked at my brisket. Unprompted, he apologized and said that it didn’t look correct. He immediately brought me a whole other dish, the Tea Smoked Salmon with Ginger Cilantro Sauce. Though I enjoyed my plate, I LOVED the salmon. It was moist and slightly smoked. The real star was the sauce. That ginger cilantro sauce should be served with everything AND should be bottled/sold. It was unbelievable.\u003c/p>\n\u003cp>It was a little hard to get to from BART, but if I were in the area I would go back in a minute. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Smoke Berkeley:\u003c/strong> Wednesday, December 18, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Yum! Smoke Berkeley is a wonderful place to get Texas-style barbeque in the Bay Area. The staff was really kind and gave me wonderful suggestions on what to order, and the portion sizes were really filling. I had a few different items here, and my top recommendations are the Sliders (I tried both the pork and beef brisket) and the Chocolate Pecan Pie. \u003c/p>\n\u003cp>First, you can’t go wrong with the Sliders: Smoke Berkeley uses fresh Acme bread, and the meat is so tender and flavorful. The sauce has just the right amount of zing, and does not overpower the natural flavors of the meat. \u003c/p>\n\u003cp>Second, save room for the pie—seriously. I tried the Chocolate Pecan Pie, and while it was more chocolate than anything, it was delicious. This pie is a melt-in-your-mouth, rich-chocolate-fudge in-a-home-baked-crust type of pie. There is a pretty extensive menu, so I think you can certainly find something for everyone. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would definitely go back to Smoke Berkeley (especially since Austin, Texas is less convenient to get to) for some real southern brisket and pie!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paradiso: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10358\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">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/cp902iPod.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=lkqNyvGMklk]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/zg5Aem\">Map\u003c/a>\u003cbr>\n685 Bancroft Avenue (at Oakes Boulevard)\u003cbr>\nSan Leandro, CA 94577\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 430-9310\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@paradisosanleandro.com\">info@paradisosanleandro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paradisosanleandro.com/\">paradisosanleandro.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Paradiso.Restaurant.SL\">Paradiso Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Paradiso LLC / Michael Wiesner, President\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mario Varela, Gabriel Aguilar and Juan Jaquez\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rocio Aguilar\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian/American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Wood roasted chicken, seared ahi tuna, wood fired pizzas, wood grilled steaks/fish \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> $14.00 for 750 ml; One free corkage with each bottle purchased from wine list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-10:00pm (Brunch starts at 10:00am, Lunch at noon, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:00pm (Brunch starts at 10:00am, Lunch at noon, Dinner starts at 4pm) \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Sat-Sun), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Special Holidays – Valentine’s Day, New Year’s Eve\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/paradiso-san-leandro\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> no requirements – can be made anytime in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Paradiso: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10358\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">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/cp902iPod.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/lkqNyvGMklk'\n title='//www.youtube.com/embed/lkqNyvGMklk'\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/zg5Aem\">Map\u003c/a>\u003cbr>\n685 Bancroft Avenue (at Oakes Boulevard)\u003cbr>\nSan Leandro, CA 94577\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 430-9310\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@paradisosanleandro.com\">info@paradisosanleandro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paradisosanleandro.com/\">paradisosanleandro.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Paradiso.Restaurant.SL\">Paradiso Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Paradiso LLC / Michael Wiesner, President\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mario Varela, Gabriel Aguilar and Juan Jaquez\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rocio Aguilar\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian/American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Wood roasted chicken, seared ahi tuna, wood fired pizzas, wood grilled steaks/fish \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> $14.00 for 750 ml; One free corkage with each bottle purchased from wine list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm (Lunch starts at 11:00am, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-10:00pm (Brunch starts at 10:00am, Lunch at noon, Dinner starts at 4pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:00pm (Brunch starts at 10:00am, Lunch at noon, Dinner starts at 4pm) \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Sat-Sun), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Special Holidays – Valentine’s Day, New Year’s Eve\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/paradiso-san-leandro\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> no requirements – can be made anytime in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Paradiso: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10398\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I absolutely love Paradiso! Definitely one of the best restaurants in the Bay Area; it’s a true hidden gem (but maybe not so hidden anymore!) The service is always exceptional. I have tried nearly everything on the menu and I have never been disappointed with any new dish I have tried. You cannot go wrong here! \u003c/p>\n\u003cp>I often end up getting more than one dessert because they are so delicious and I can never just pick one! The Chocolate Molten Cake is definitely one of my favorite desserts, along with the Affogato and Hazelnut Gelato. Nasser is my favorite waiter- he will always make sure you are totally satisfied and will make you laugh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Paradiso has an excellent wine list and cocktail menu. I have never had to wait for a table here, but I would recommend making a reservation on a Friday or Saturday night. The atmosphere is warm and inviting- there are soft lights all over and it is decorated in warm colors. Mike Wiesner, the owner, recently bought the store next door to Paradiso and opened up a gorgeous wine bar. Paradiso is really a terrific place for any event- a date night, catching up with friends, or celebrating the special events in your life. Highly, highly recommend. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, November 22, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wow, what a great restaurant. When I think about going out to a nice place to eat, San Leandro is not the first place I think of. That has changed. Where we live in the Oakland Hills, a few miles south of Montclair, driving to Paradiso is actually closer than heading to our usual spots in Berkeley or Albany.\u003c/p>\n\u003cp>When you enter, you are immediately hit with very inviting smell. You immediately know you are going to have a great meal. The staff were very friendly, attentive, but not too attentive. They held our table when we called to say we were stuck in traffic, even though we were 30 minutes late. The decor is modern but warm. \u003c/p>\n\u003cp>Our appetizers were a special Kale Caesar Salad and a Mediterranean Plate. The salad didn’t have a traditional Caesar dressing. It was more like vinaigrette. With shaved parmesan and croutons, it was just perfect.\u003c/p>\n\u003cp>The Mediterranean Plate included hummus, feta, pita, marinated red pepper and pitted olives. The hummus had a little bite to it, which I loved. The pita: soft and oh so good.\u003c/p>\n\u003cp>Thank goodness that my wife and I shared plates so that I could taste more items. She had Short Ribs with polenta and vegetables that were sautéed (I think).The ribs were so tender that you could cut them with the side of your fork. The polenta was buttery and smooth. It was the kind of warm creamy goodness that I almost slipped into a reverie when eating it.\u003c/p>\n\u003cp>My order was the Seafood Ravioli special. The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic. The creamy vodka sauce was just right.\u003c/p>\n\u003cp>Dessert was a wonderful slice of Pumpkin Pie with bourbon whipped cream. \u003c/p>\n\u003cp>We definitely feel like we found a great place to eat that’s within a 20 minute drive from our home. It’s a great restaurant – on par with our favorite places in Berkeley or Emeryville – and closer to home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tucked away in San Leandro, Paradiso truly is a slice of paradise. I was not sure what to expect when we arrived but we left full, happy and excited to find such a great spot tucked away in the East Bay.\u003c/p>\n\u003cp>Sadly, due to an accident on the bridge, we were 45 minutes late for our dinner reservation, but were still sat immediately though they were very busy. Our server was wonderful and extremely engaging. She helped guide us through the extensive regular menu as well as a long list of specials. Everything we settled on was wonderful. \u003c/p>\n\u003cp>We started off with a generous portion of fresh, light, crisp Calamari; some of the best I have ever had. We also split a delicious spinach, pomegranate, goat cheese and candied pecan salad. It was fresh, simple and absolutely delicious. As if we needed more food, we also ordered Mini Lamb Chops with Caprese. These were perfectly cooked medium-rare, and crusted in great spice. They were meaty, tender and satisfying.\u003c/p>\n\u003cp>The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it! The generous portion allowed us to share it between two people and still walk out with some to-go. The meat was fork tender and melted in your mouth. It was bathed in a rich, savory sauce that mixed perfectly with the creamy polenta on the side of the plate. One of the most comforting dishes I have had in a long, long time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the amount of food that we ate, the bill was quite reasonable. On top of the delicious food, the service was attentive and informative. The restaurant was filled with families, friends celebrating birthdays, couples on dates and friends sharing a laugh. This was a great trip over the bridge and I look forward to going back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paradiso: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10398\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10334\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/tanya-falleiro125x125.jpg\" alt=\"Tanya Falleiro\" title=\"Tanya Falleiro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tanya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hayward\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paradiso\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I absolutely love Paradiso! Definitely one of the best restaurants in the Bay Area; it’s a true hidden gem (but maybe not so hidden anymore!) The service is always exceptional. I have tried nearly everything on the menu and I have never been disappointed with any new dish I have tried. You cannot go wrong here! \u003c/p>\n\u003cp>I often end up getting more than one dessert because they are so delicious and I can never just pick one! The Chocolate Molten Cake is definitely one of my favorite desserts, along with the Affogato and Hazelnut Gelato. Nasser is my favorite waiter- he will always make sure you are totally satisfied and will make you laugh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Paradiso has an excellent wine list and cocktail menu. I have never had to wait for a table here, but I would recommend making a reservation on a Friday or Saturday night. The atmosphere is warm and inviting- there are soft lights all over and it is decorated in warm colors. Mike Wiesner, the owner, recently bought the store next door to Paradiso and opened up a gorgeous wine bar. Paradiso is really a terrific place for any event- a date night, catching up with friends, or celebrating the special events in your life. Highly, highly recommend. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/jim-lebrecht125x125.jpg\" alt=\"Jim LeBrecht\" title=\"Jim LeBrecht\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sound Designer and Mixer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Smoke Berkeley\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, November 22, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wow, what a great restaurant. When I think about going out to a nice place to eat, San Leandro is not the first place I think of. That has changed. Where we live in the Oakland Hills, a few miles south of Montclair, driving to Paradiso is actually closer than heading to our usual spots in Berkeley or Albany.\u003c/p>\n\u003cp>When you enter, you are immediately hit with very inviting smell. You immediately know you are going to have a great meal. The staff were very friendly, attentive, but not too attentive. They held our table when we called to say we were stuck in traffic, even though we were 30 minutes late. The decor is modern but warm. \u003c/p>\n\u003cp>Our appetizers were a special Kale Caesar Salad and a Mediterranean Plate. The salad didn’t have a traditional Caesar dressing. It was more like vinaigrette. With shaved parmesan and croutons, it was just perfect.\u003c/p>\n\u003cp>The Mediterranean Plate included hummus, feta, pita, marinated red pepper and pitted olives. The hummus had a little bite to it, which I loved. The pita: soft and oh so good.\u003c/p>\n\u003cp>Thank goodness that my wife and I shared plates so that I could taste more items. She had Short Ribs with polenta and vegetables that were sautéed (I think).The ribs were so tender that you could cut them with the side of your fork. The polenta was buttery and smooth. It was the kind of warm creamy goodness that I almost slipped into a reverie when eating it.\u003c/p>\n\u003cp>My order was the Seafood Ravioli special. The ravioli were just right, and the combination of shrimp, crab and whitefish was fantastic. The creamy vodka sauce was just right.\u003c/p>\n\u003cp>Dessert was a wonderful slice of Pumpkin Pie with bourbon whipped cream. \u003c/p>\n\u003cp>We definitely feel like we found a great place to eat that’s within a 20 minute drive from our home. It’s a great restaurant – on par with our favorite places in Berkeley or Emeryville – and closer to home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/matt-larriva125x125.jpg\" alt=\"Matt Larriva\" title=\"Matt Larriva\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matt\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Contigo\u003cbr>\n\u003cstrong>Reviewed Paradiso:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tucked away in San Leandro, Paradiso truly is a slice of paradise. I was not sure what to expect when we arrived but we left full, happy and excited to find such a great spot tucked away in the East Bay.\u003c/p>\n\u003cp>Sadly, due to an accident on the bridge, we were 45 minutes late for our dinner reservation, but were still sat immediately though they were very busy. Our server was wonderful and extremely engaging. She helped guide us through the extensive regular menu as well as a long list of specials. Everything we settled on was wonderful. \u003c/p>\n\u003cp>We started off with a generous portion of fresh, light, crisp Calamari; some of the best I have ever had. We also split a delicious spinach, pomegranate, goat cheese and candied pecan salad. It was fresh, simple and absolutely delicious. As if we needed more food, we also ordered Mini Lamb Chops with Caprese. These were perfectly cooked medium-rare, and crusted in great spice. They were meaty, tender and satisfying.\u003c/p>\n\u003cp>The real star of this restaurant was the Short Rib and Polenta; we could not get enough of it! The generous portion allowed us to share it between two people and still walk out with some to-go. The meat was fork tender and melted in your mouth. It was bathed in a rich, savory sauce that mixed perfectly with the creamy polenta on the side of the plate. One of the most comforting dishes I have had in a long, long time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the amount of food that we ate, the bill was quite reasonable. On top of the delicious food, the service was attentive and informative. The restaurant was filled with families, friends celebrating birthdays, couples on dates and friends sharing a laugh. This was a great trip over the bridge and I look forward to going back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=rQgxFVY_hC8]\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=10334\">episode 902\u003c/a>:\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>[ad fullwidth]\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>\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp902-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/cp902-wine1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 902.\" class=\"size-full wp-image-10326\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp902-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp902-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp902-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/04/cp902-wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 1 (#901) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bacon Bacon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10264\">food truck information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10179\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Pläj Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10222\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10190\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Evvia Estiatorio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10210\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10193\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=vbxBo9QC-dE]\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/cp901iPod.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 (and beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lesvoleurswines.com\">2012 Les Voleurs Chardonnay, Sonoma Coast, California \u003c/a> ($19) — Keith Crowell and Matthew Purdon founded this small winery in order to follow their passion for wine. It’s the definition of boutique, crafting only 73 cases of their Chardonnay and a bit more elegant Pinot Noir. Supple and succulent, the Chardonnay is a serious sip “best when shared with an accomplice” as the owners say. I couldn’t agree more. Cheers guys!\u003c/p>\n\u003cp>\u003ca href=\"http://www.lasrocaswine.com\">2009 Las Rocas Garnacha “Vinas Viejas,” Calatayud, Spain \u003c/a> ($14) — The wine-growing region of Calatayud is in Aragon in the northern portion of central Spain. Known for hot days and cold nights, the hearty red grape, Garnacha — otherwise called Grenache — thrives in this area and produces intense, spicy reds like this old vine version from Las Rocas. It’s affordable, complex, and delicious. Pair alongside grilled sausages, braised meats and stinky (in a good way) cheeses.\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://www.madrigalvineyards.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\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.lesvoleurswines.com\">2012 Les Voleurs Chardonnay, Sonoma Coast, California \u003c/a> ($19) — Keith Crowell and Matthew Purdon founded this small winery in order to follow their passion for wine. It’s the definition of boutique, crafting only 73 cases of their Chardonnay and a bit more elegant Pinot Noir. Supple and succulent, the Chardonnay is a serious sip “best when shared with an accomplice” as the owners say. I couldn’t agree more. Cheers guys!\u003c/p>\n\u003cp>\u003ca href=\"http://www.lasrocaswine.com\">2009 Las Rocas Garnacha “Vinas Viejas,” Calatayud, Spain \u003c/a> ($14) — The wine-growing region of Calatayud is in Aragon in the northern portion of central Spain. Known for hot days and cold nights, the hearty red grape, Garnacha — otherwise called Grenache — thrives in this area and produces intense, spicy reds like this old vine version from Las Rocas. It’s affordable, complex, and delicious. Pair alongside grilled sausages, braised meats and stinky (in a good way) cheeses.\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://www.madrigalvineyards.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\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bacon Bacon: Food Truck Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10179\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">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/cp901iPod.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=-Dsb9-9P5aU]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> see \u003ca href=\"http://www.baconbaconsf.com/\">website\u003c/a> for food truck location\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Bacon Bacon is a Food Truck and is at various locations. Parking varies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jim@baconbaconsf.com\">jim@baconbaconsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baconbaconsf.com/\">baconbaconsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/baconbaconsf\">Bacon Bacon\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/BaconBaconSF\">@BaconBaconSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jim Angelus\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matt Willison\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> The Burger- All natural grass fed beef, bacon, cheddar, sautéed onions, secret sauce.\u003cbr>\nThe Porky Fries- Hand cut Kennebec potatoes, fresh herbs, parmesan, pork shoulder, pork butt, bacon, and momma lil’s peppers\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Food Truck Hours:\u003c/strong>\u003cbr>\n7-10 shifts a week, lunch and dinner\u003cbr>\nNeed to check the \u003ca href=\"http://www.baconbaconsf.com/\">website\u003c/a>, \u003ca href=\"https://twitter.com/BaconBaconSF\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/baconbaconsf\">FaceBook\u003c/a> for location and times\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Brunch, Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> On special occasions\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Meal Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> N/A\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Food Truck does not have seating\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, available for private parties\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Possibly, depending on where the food truck is parked\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> N/A\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jim@baconbaconsf.com\">jim@baconbaconsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baconbaconsf.com/\">baconbaconsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/baconbaconsf\">Bacon Bacon\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/BaconBaconSF\">@BaconBaconSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jim Angelus\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matt Willison\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> The Burger- All natural grass fed beef, bacon, cheddar, sautéed onions, secret sauce.\u003cbr>\nThe Porky Fries- Hand cut Kennebec potatoes, fresh herbs, parmesan, pork shoulder, pork butt, bacon, and momma lil’s peppers\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Food Truck Hours:\u003c/strong>\u003cbr>\n7-10 shifts a week, lunch and dinner\u003cbr>\nNeed to check the \u003ca href=\"http://www.baconbaconsf.com/\">website\u003c/a>, \u003ca href=\"https://twitter.com/BaconBaconSF\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/baconbaconsf\">FaceBook\u003c/a> for location and times\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Brunch, Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> On special occasions\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Meal Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> N/A\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> N/A\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Food Truck does not have seating\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, available for private parties\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Possibly, depending on where the food truck is parked\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>Bacon Bacon Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10264\">food truck info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When I think of my dream combinations, bacon and food truck together is a dream come true. When I first heard of the Bacon Bacon Truck I knew I had to try this puppy out. After much searching, I was finally able to find one of their initial test runs at a parking lot at the San Francisco DMV. Believe me, I was not disappointed. It was an exercise in bacon extravagance and I was a more than willing participant.\u003c/p>\n\u003cp>I’ve returned several times since that first time, and I still get giddy when I come up to the counter. I’ve tried it all, but I have to say my favorite item to order is “The Burger.” Two perfectly cooked patties, sautéed onions, cheddar cheese, and of course, bacon. It is a sandwich to be devoured slowly and with purpose. Add some “Bacon Jam,” and you will be transported to as close to bacon heaven as we can get here on earth. From the first bite, I’m in my special place. Everything works so well together; I cannot be disturbed until the entire sandwich is devoured.\u003c/p>\n\u003cp>And what do you follow up such a tasty burger with? Well, “The Spicy Pork Fries” of course! French fries, pulled pork, peppers, and bacon together at last. I am able to speak again to those around me at this point, but just barely. For this one you really have to go for the perfect bite: a little of the succulent pulled pork, a bit of the crispy salty bacon, a spicy sour pepper, and a fry to pull it all together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What finishes off an incredible bacon-y meal like this? Well, Chocolate Covered Bacon of course! The bitter sweetness of chocolate and the salty, smoky bacon flavor go so well together. I’m always a little bummed they only give you one piece per order. \u003c/p>\n\u003cp>Check their Facebook page, Twitter feed, or website for upcoming locations, and if you have a choice, pick one of the food truck events that allow alcohol. Nothing goes better with a Bacon Bacon Truck meal than a nice cold beer. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Tuesday, December 10, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are few things in life that evoke such a primal reaction as bacon. The very thought, sight, smell, sound of sizzle or even spoken word are enough to skew most Bacon Enthusiasts square into the Bacon Die-Hard Loyalist camp. And so it is with this level of enthusiasm and giddiness that we approached the Bacon Bacon Truck on a cold winter afternoon, around 2pm.\u003c/p>\n\u003cp>That, apparently, was our first mistake. Unfortunately, the early lunch crowd had already wiped the menu clean of the items we wanted to try (i.e. “The LGBT” and “The Bacon Fried Chicken”), so we settled for “The Grilled Cheese” and “The Bacon Fried Egg Sandwich,” along with a side of “The Fries” (to which we added…\u003cwait for it>…bacon!). Both sandwiches were tasty, assembled/grilled on the spot (i.e. not pre-made), appropriately greasy…and the bacon was plentiful. \u003c/wait>\u003c/p>\n\u003cp>On the other hand, the elusive sweet and tangy “Bacon Jam” – the one ingredient with the potential to truly transform the sandwich into something extraordinary – was only discovered when our inner scientist compelled us to open the sandwich and prove it was really there (\u003cem>yes, it was!\u003c/em>). We couldn’t help but wonder if serving the bacon jam on the side as a dipping sauce (for the sandwiches or fries) would propel this star ingredient into the limelight, where it belongs, instead of tucking it under layers of grease…after all, just like “\u003cem>No one puts Baby in the corner\u003c/em>,”… no one wants to play hide-and-seek with their bacon jam! \u003c/p>\n\u003cp>“The Fries” were topped with a sprinkling of fresh herbs and grated parmesan, which were a nice touch, but couldn’t mask the overly fried and under salted nature of the dish.\u003c/p>\n\u003cp>Our trip to the Bacon Bacon Truck was all-in-all a good experience, but nothing special. The truck staff is fun, friendly, and clearly having a good time with the whole concept. We left feeling full, albeit bit clogged, and still amused at the idea of indulging in a bacon-themed lunch. I would definitely go back if I happened to be nearby, likely for a single dish versus an entire meal. Oink oink!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Food trucks are a culinary trend in the SF Bay Area. They are on the move, and going everywhere. Bacon Bacon is no exception – moving constantly and “broadcasting” its location by Facebook and Twitter, parking wherever it can find enough space, and attracting as much as 400 people a day. So I found Bacon Bacon parked across from SOMA’S Costco. As soon as I approached the truck, I was greeted warmly by a lady holding a digital tablet capable of taking the order and processing credit cards. \u003c/p>\n\u003cp>The menu, which changes frequently, was short and featured bacon-based dishes. As the server ably described them, I settled on the delicious “The Burger” ($9): a well-balanced, two patty juicy burger enclosed by a sweet bun, gooey cheese, sautéed onions and two thick strips of bacon. The same can’t be said for my companion’s entre, “The Grilled Cheese Sandwich” ($8). Although the bread was pleasantly light, the mix of melted cheese, bacon jam, and not to forget shredded bacon made the sandwich mushy, bland in flavor and a culinary miss. Finally, the side of order of “The Spicy Belly Fries” ($6) was covered in parmesan, pork shoulder and crispy pork belly… with some Mama Lil’s Peppers, which was nice, but felt heavy and unbalanced. My visit couldn’t be truly complete without sampling the restaurant’s famous “The Chocolate Covered Bacon” that featured an interesting play of bacon, salt, and sweetness.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although Bacon Bacon uses the best of the best ingredients, for example sourcing its bacon from organic Golden Gate Meat Company and its breads only from the local bakeries, the whole experience made me wonder: was it worth $30, the cost of a sit-down dinner?\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bacon Bacon Food Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10264\">food truck info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When I think of my dream combinations, bacon and food truck together is a dream come true. When I first heard of the Bacon Bacon Truck I knew I had to try this puppy out. After much searching, I was finally able to find one of their initial test runs at a parking lot at the San Francisco DMV. Believe me, I was not disappointed. It was an exercise in bacon extravagance and I was a more than willing participant.\u003c/p>\n\u003cp>I’ve returned several times since that first time, and I still get giddy when I come up to the counter. I’ve tried it all, but I have to say my favorite item to order is “The Burger.” Two perfectly cooked patties, sautéed onions, cheddar cheese, and of course, bacon. It is a sandwich to be devoured slowly and with purpose. Add some “Bacon Jam,” and you will be transported to as close to bacon heaven as we can get here on earth. From the first bite, I’m in my special place. Everything works so well together; I cannot be disturbed until the entire sandwich is devoured.\u003c/p>\n\u003cp>And what do you follow up such a tasty burger with? Well, “The Spicy Pork Fries” of course! French fries, pulled pork, peppers, and bacon together at last. I am able to speak again to those around me at this point, but just barely. For this one you really have to go for the perfect bite: a little of the succulent pulled pork, a bit of the crispy salty bacon, a spicy sour pepper, and a fry to pull it all together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What finishes off an incredible bacon-y meal like this? Well, Chocolate Covered Bacon of course! The bitter sweetness of chocolate and the salty, smoky bacon flavor go so well together. I’m always a little bummed they only give you one piece per order. \u003c/p>\n\u003cp>Check their Facebook page, Twitter feed, or website for upcoming locations, and if you have a choice, pick one of the food truck events that allow alcohol. Nothing goes better with a Bacon Bacon Truck meal than a nice cold beer. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Tuesday, December 10, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are few things in life that evoke such a primal reaction as bacon. The very thought, sight, smell, sound of sizzle or even spoken word are enough to skew most Bacon Enthusiasts square into the Bacon Die-Hard Loyalist camp. And so it is with this level of enthusiasm and giddiness that we approached the Bacon Bacon Truck on a cold winter afternoon, around 2pm.\u003c/p>\n\u003cp>That, apparently, was our first mistake. Unfortunately, the early lunch crowd had already wiped the menu clean of the items we wanted to try (i.e. “The LGBT” and “The Bacon Fried Chicken”), so we settled for “The Grilled Cheese” and “The Bacon Fried Egg Sandwich,” along with a side of “The Fries” (to which we added…\u003cwait for it>…bacon!). Both sandwiches were tasty, assembled/grilled on the spot (i.e. not pre-made), appropriately greasy…and the bacon was plentiful. \u003c/wait>\u003c/p>\n\u003cp>On the other hand, the elusive sweet and tangy “Bacon Jam” – the one ingredient with the potential to truly transform the sandwich into something extraordinary – was only discovered when our inner scientist compelled us to open the sandwich and prove it was really there (\u003cem>yes, it was!\u003c/em>). We couldn’t help but wonder if serving the bacon jam on the side as a dipping sauce (for the sandwiches or fries) would propel this star ingredient into the limelight, where it belongs, instead of tucking it under layers of grease…after all, just like “\u003cem>No one puts Baby in the corner\u003c/em>,”… no one wants to play hide-and-seek with their bacon jam! \u003c/p>\n\u003cp>“The Fries” were topped with a sprinkling of fresh herbs and grated parmesan, which were a nice touch, but couldn’t mask the overly fried and under salted nature of the dish.\u003c/p>\n\u003cp>Our trip to the Bacon Bacon Truck was all-in-all a good experience, but nothing special. The truck staff is fun, friendly, and clearly having a good time with the whole concept. We left feeling full, albeit bit clogged, and still amused at the idea of indulging in a bacon-themed lunch. I would definitely go back if I happened to be nearby, likely for a single dish versus an entire meal. Oink oink!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Bacon Bacon Food Truck:\u003c/strong> Thursday, January 2, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Food trucks are a culinary trend in the SF Bay Area. They are on the move, and going everywhere. Bacon Bacon is no exception – moving constantly and “broadcasting” its location by Facebook and Twitter, parking wherever it can find enough space, and attracting as much as 400 people a day. So I found Bacon Bacon parked across from SOMA’S Costco. As soon as I approached the truck, I was greeted warmly by a lady holding a digital tablet capable of taking the order and processing credit cards. \u003c/p>\n\u003cp>The menu, which changes frequently, was short and featured bacon-based dishes. As the server ably described them, I settled on the delicious “The Burger” ($9): a well-balanced, two patty juicy burger enclosed by a sweet bun, gooey cheese, sautéed onions and two thick strips of bacon. The same can’t be said for my companion’s entre, “The Grilled Cheese Sandwich” ($8). Although the bread was pleasantly light, the mix of melted cheese, bacon jam, and not to forget shredded bacon made the sandwich mushy, bland in flavor and a culinary miss. Finally, the side of order of “The Spicy Belly Fries” ($6) was covered in parmesan, pork shoulder and crispy pork belly… with some Mama Lil’s Peppers, which was nice, but felt heavy and unbalanced. My visit couldn’t be truly complete without sampling the restaurant’s famous “The Chocolate Covered Bacon” that featured an interesting play of bacon, salt, and sweetness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Pläj Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10190\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">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/cp901iPod.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=XTZDN0jdspo]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/JKV32u\">Map\u003c/a>\u003cbr>\n333 Fulton Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Valet – Through the hotel “Inn at the Opera” subject to availability\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)294-8925\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:andrea@plajrestaurant.com\">andrea@plajrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://plajrestaurant.com/\">plajrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PlajRestaurant\">Plaj Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/PlajRestaurant\">@PlajRestaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Roberth Sundell and Andrea Sundell\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Roberth Sundell\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Roberth Sundell\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Scandinavian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Herring, Lobster, Swedish Meatballs\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 each for first 2 and $50 for all bottles after that\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> On special occasions\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\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> $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/plaj\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> accept reservations 6 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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pläj Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10190\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">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/cp901iPod.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/XTZDN0jdspo'\n title='//www.youtube.com/embed/XTZDN0jdspo'\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/JKV32u\">Map\u003c/a>\u003cbr>\n333 Fulton Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Valet – Through the hotel “Inn at the Opera” subject to availability\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)294-8925\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:andrea@plajrestaurant.com\">andrea@plajrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://plajrestaurant.com/\">plajrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PlajRestaurant\">Plaj Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/PlajRestaurant\">@PlajRestaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Roberth Sundell and Andrea Sundell\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Roberth Sundell\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Roberth Sundell\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Scandinavian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Herring, Lobster, Swedish Meatballs\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 each for first 2 and $50 for all bottles after that\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> On special occasions\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\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> $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/plaj\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> accept reservations 6 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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pläj Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10222\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Tuesday, December 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj (pronounced “play”) is a feast for the senses that will make your entire mind, body, and soul dance with joy. The vibrant flavors and fresh ingredients, combined with the cozy atmosphere and inventive menu, will elicit your childlike sense of adventure, exploration, and inspiration as you discover hidden treasures in each dish along your journey.\u003c/p>\n\u003cp>Owner/Chef Roberth Sundell (Swedish-born) has done an incredible job fusing the typical Scandinavian elements– clean, crisp, simple elegance – with Californian themes to really make traditional Nordic dishes approachable to San Francisco locals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An excellent example of this is the “Taste of Herring.” Herring is a traditional Scandinavian dish, but hardly one that non-Scandies would go running towards. In an effort to share this emblem of Nordic culture with the broader global community, Sundell pairs the herring with some traditional accoutrements (i.e. red onion, rye crisps, lemony crème fraiche, mustard dill) along with some non-traditional, yet familiar tastes like saffron tomato (Mediterranean), soy-ginger (Asian), and coriander-chile (Latin), making it accessible to all. Oh, and he brilliantly prefaces the name with “Taste of…”—surely luring in even the mildly adventurous. \u003c/p>\n\u003cp>The cocktail list (i.e. “The Pläj List” – c’mon, how can that not make you smile?) is another area that showcases Scandinavian roots with hints of California. The Tulip is a particular favorite, with its lingonberry syrup, Swedish bitters, and lemony goodness lolling in a bath of sparkling wine. And the cocktail named “Girl with the Dragon Tattoo” certainly does its part to resonate with the masses. \u003c/p>\n\u003cp>The menu is divided into Dagen (“of the day”), Hagen (“from the garden”), Fjord (“from the water”), and Beta (“to graze”) and with this array, there is something for everyone to enjoy. While many of the dishes are familiar to repeat patrons, the preparation style is often tweaked, so there is always something new to entertain the most curious of palates. \u003c/p>\n\u003cp>Recurrent themes throughout each dish are: hidden gems tucked away such that each bite becomes a playful discovery, masterful textural contrast, and just the right amount of acidity/saltiness to make the flavors pop and, well, “play” in your mouth.\u003cbr>\nImagine a menu where each dish is masterfully crafted like this! \u003c/p>\n\u003cp>…and picture yourself forever at Pläj.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I had been attempting to schedule a reservation at Pläj restaurant for the better part of a year. I was happy to have Check Please! as the motivation for me to finally make it happen. Having previously lived in Stockholm I was pretty excited to go and revisit the flavors from that part of the world again. \u003c/p>\n\u003cp>The starters were fantastic. I have to say the Ultra Greens Salad was by far one of the best-dressed salads I had ever tasted. Not over dressed, not under dressed. Perfect. And the Poached Lobster with Caviar was a nice, light frothy treat. My only wish was a bit more lobster. The Swedish meatballs were just like I remembered; a little bready, great texture, and a perfect accompaniment to the pickled cucumber and lingonberries. \u003c/p>\n\u003cp>I had the Elk with Sunchoke Gratin for my main course. I was expecting the elk to have a slightly gamey taste similar to venison, and was disappointed to find it the cleanest, almost flavorless steak I’ve ever had. It was perfectly cooked, but really had almost no flavor. Once I started including the mushrooms and jus with each bite it improved, but I kept longing for some meaty flavor. \u003c/p>\n\u003cp>Dessert was perfectly portioned. I had the Cardamom Crème Brulee that tasted more of vanilla than crème brulee. \u003c/p>\n\u003cp>The staff is an interesting lot. They are professional enough but there was always this air of grumpy unhappiness about them that was hard to shake. \u003c/p>\n\u003cp>And then came the bill. Holy cow, this place was expensive. I did not walk away feeling that the food-to-value proposition was in balance. I honestly feel like there are much better places in the theatre district for that price where the experience and food overwhelm, not under. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj is located in the back of a New England-esque inn. As soon as our small party walked in the door, we were greeted warmly and taken immediately to our table. The waiting area and bar are both quite compact. After 20 minutes of waiting and occasionally hailing, our server finally appeared annoyed. She offered no apologies for the extended wait time and her responses were brisk and at times passive aggressive, offering little help with the menu. \u003c/p>\n\u003cp>To my great relief, Pläj’s menu was amazingly simple. One sheet presented us with the ultimate path to happiness: all vegetables (Hagen), fish (Fjord), meat (Beta) and desserts (Godis) listed side-by-side for an easy comparison. Finally, our bread arrived in a nice little brown bag, and we all loved it for its rustic country hardness, simplicity and warmth. While the plates were small and pricy, it was apparent that the Chef put a lot of care into the composition of flavors, textures, and colors of each dish. Our appetizer and the Nordic standard, the Salmon Gravlax ($13) was delicious, whereas buttery cured salmon seemed to melt into lemon crème fraîche, dill purée, and house-made sweet stone mustard for a bite that’s light and lively. \u003c/p>\n\u003cp>Fast forwarding to our main entrée, the highlight of our visit became a plate of foam on top of the Krondill Poached Lobster with skagen, brioche crouton, caviar, and avocado ($23). The dish was lite and creamy, bursting with a beautiful balance of delicate and strong flavors, hot and chilled ingredients. Some other fusion creations lacked imagination, like the Organic Beet Root, Black Burgundy Truffle Salad ($14), which demonstrated somewhat poor integration of the ingredients and forgettable flavors. The Swedish meatballs ($15) left very little to the imagination as well. \u003c/p>\n\u003cp>The final dish of the evening, Cardamom Crème Brulee ($8) was well-executed, but seemed to be on the menu for the sake of high-end restaurant tradition alone. It wanted something to make it uniquely Scandinavian; liquor dipped lingonberries, perhaps?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While we truly enjoyed some of our dishes, we all felt that the restaurant needed better service and ambiance to command $50 per person price and match some of the best SF Bay Area restaurant establishments.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"excerpt": "\u003cstrong>Seema:\u003c/strong> \"Pläj (pronounced “play”) is a feast for the senses that will make your entire mind, body, and soul dance with joy.\"\u003cbr />\u003cstrong>Keith:\u003c/strong> \"The starters were fantastic. I have to say the Ultra Greens Salad was by far one of the best-dressed salads I had ever tasted.\"\u003cbr />\u003cstrong>Peter:\u003c/strong> \"The highlight of our visit became a plate of foam on top of the Krondill Poached Lobster with skagen, brioche crouton, caviar, and avocado.\"\u003cbr />",
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"headline": "Pläj Restaurant: Reviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pläj Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10222\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/seema-patel125x125.jpg\" alt=\"Seema Patel\" title=\"Seema Patel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Seema\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Payments Product Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pläj Restaurant\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Tuesday, December 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj (pronounced “play”) is a feast for the senses that will make your entire mind, body, and soul dance with joy. The vibrant flavors and fresh ingredients, combined with the cozy atmosphere and inventive menu, will elicit your childlike sense of adventure, exploration, and inspiration as you discover hidden treasures in each dish along your journey.\u003c/p>\n\u003cp>Owner/Chef Roberth Sundell (Swedish-born) has done an incredible job fusing the typical Scandinavian elements– clean, crisp, simple elegance – with Californian themes to really make traditional Nordic dishes approachable to San Francisco locals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An excellent example of this is the “Taste of Herring.” Herring is a traditional Scandinavian dish, but hardly one that non-Scandies would go running towards. In an effort to share this emblem of Nordic culture with the broader global community, Sundell pairs the herring with some traditional accoutrements (i.e. red onion, rye crisps, lemony crème fraiche, mustard dill) along with some non-traditional, yet familiar tastes like saffron tomato (Mediterranean), soy-ginger (Asian), and coriander-chile (Latin), making it accessible to all. Oh, and he brilliantly prefaces the name with “Taste of…”—surely luring in even the mildly adventurous. \u003c/p>\n\u003cp>The cocktail list (i.e. “The Pläj List” – c’mon, how can that not make you smile?) is another area that showcases Scandinavian roots with hints of California. The Tulip is a particular favorite, with its lingonberry syrup, Swedish bitters, and lemony goodness lolling in a bath of sparkling wine. And the cocktail named “Girl with the Dragon Tattoo” certainly does its part to resonate with the masses. \u003c/p>\n\u003cp>The menu is divided into Dagen (“of the day”), Hagen (“from the garden”), Fjord (“from the water”), and Beta (“to graze”) and with this array, there is something for everyone to enjoy. While many of the dishes are familiar to repeat patrons, the preparation style is often tweaked, so there is always something new to entertain the most curious of palates. \u003c/p>\n\u003cp>Recurrent themes throughout each dish are: hidden gems tucked away such that each bite becomes a playful discovery, masterful textural contrast, and just the right amount of acidity/saltiness to make the flavors pop and, well, “play” in your mouth.\u003cbr>\nImagine a menu where each dish is masterfully crafted like this! \u003c/p>\n\u003cp>…and picture yourself forever at Pläj.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/keith-crowell125x125.jpg\" alt=\"Keith Crowell\" title=\"Keith Crowell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Keith\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Winemaker and Project Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacon Bacon Food Truck\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I had been attempting to schedule a reservation at Pläj restaurant for the better part of a year. I was happy to have Check Please! as the motivation for me to finally make it happen. Having previously lived in Stockholm I was pretty excited to go and revisit the flavors from that part of the world again. \u003c/p>\n\u003cp>The starters were fantastic. I have to say the Ultra Greens Salad was by far one of the best-dressed salads I had ever tasted. Not over dressed, not under dressed. Perfect. And the Poached Lobster with Caviar was a nice, light frothy treat. My only wish was a bit more lobster. The Swedish meatballs were just like I remembered; a little bready, great texture, and a perfect accompaniment to the pickled cucumber and lingonberries. \u003c/p>\n\u003cp>I had the Elk with Sunchoke Gratin for my main course. I was expecting the elk to have a slightly gamey taste similar to venison, and was disappointed to find it the cleanest, almost flavorless steak I’ve ever had. It was perfectly cooked, but really had almost no flavor. Once I started including the mushrooms and jus with each bite it improved, but I kept longing for some meaty flavor. \u003c/p>\n\u003cp>Dessert was perfectly portioned. I had the Cardamom Crème Brulee that tasted more of vanilla than crème brulee. \u003c/p>\n\u003cp>The staff is an interesting lot. They are professional enough but there was always this air of grumpy unhappiness about them that was hard to shake. \u003c/p>\n\u003cp>And then came the bill. Holy cow, this place was expensive. I did not walk away feeling that the food-to-value proposition was in balance. I honestly feel like there are much better places in the theatre district for that price where the experience and food overwhelm, not under. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/peter-gorski125x125.jpg\" alt=\"Peter Gorski\" title=\"Peter Gorski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Start-up Co-Founder\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Evvia Estiatorio\u003cbr>\n\u003cstrong>Reviewed Pläj Restaurant:\u003c/strong> Saturday, January 4, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pläj is located in the back of a New England-esque inn. As soon as our small party walked in the door, we were greeted warmly and taken immediately to our table. The waiting area and bar are both quite compact. After 20 minutes of waiting and occasionally hailing, our server finally appeared annoyed. She offered no apologies for the extended wait time and her responses were brisk and at times passive aggressive, offering little help with the menu. \u003c/p>\n\u003cp>To my great relief, Pläj’s menu was amazingly simple. One sheet presented us with the ultimate path to happiness: all vegetables (Hagen), fish (Fjord), meat (Beta) and desserts (Godis) listed side-by-side for an easy comparison. Finally, our bread arrived in a nice little brown bag, and we all loved it for its rustic country hardness, simplicity and warmth. While the plates were small and pricy, it was apparent that the Chef put a lot of care into the composition of flavors, textures, and colors of each dish. Our appetizer and the Nordic standard, the Salmon Gravlax ($13) was delicious, whereas buttery cured salmon seemed to melt into lemon crème fraîche, dill purée, and house-made sweet stone mustard for a bite that’s light and lively. \u003c/p>\n\u003cp>Fast forwarding to our main entrée, the highlight of our visit became a plate of foam on top of the Krondill Poached Lobster with skagen, brioche crouton, caviar, and avocado ($23). The dish was lite and creamy, bursting with a beautiful balance of delicate and strong flavors, hot and chilled ingredients. Some other fusion creations lacked imagination, like the Organic Beet Root, Black Burgundy Truffle Salad ($14), which demonstrated somewhat poor integration of the ingredients and forgettable flavors. The Swedish meatballs ($15) left very little to the imagination as well. \u003c/p>\n\u003cp>The final dish of the evening, Cardamom Crème Brulee ($8) was well-executed, but seemed to be on the menu for the sake of high-end restaurant tradition alone. It wanted something to make it uniquely Scandinavian; liquor dipped lingonberries, perhaps?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we truly enjoyed some of our dishes, we all felt that the restaurant needed better service and ambiance to command $50 per person price and match some of the best SF Bay Area restaurant establishments.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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