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"content": "\u003cp>\u003cstrong>Evvia Estiatorio: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10193\">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=keQi5d1qEWc]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/aHCKi5\">Map\u003c/a>\u003cbr>\n420 Emerson Street (at University Avenue)\u003cbr>\nPalo Alto, CA 94301\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot, Valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 326-0983\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:evvia@evvia.net\">evvia@evvia.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://evvia.net/home/\">evvia.net\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> George Marcus, Kenny Frangadakis\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mario J Ortega\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mario J Ortega\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Greek/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lamb Chops, Whole Fish, Moussaka\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 Bottle/ Waive one if you buy one off wine list (bottle of wine) Per 750 ml.\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch) 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch) 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch) 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch) 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch) 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (dinner only)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/evvia\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 weeks out is best\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Evvia Estiatorio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10210\">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/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 Evvia Estiatorio:\u003c/strong> Tuesday, January 7, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Silicon Valley is the mecca of cheap eats, and spending $100 to $150 for dinner for two on Greek food— known for its affordability and simplicity—seemed outrageous. Only reluctantly I jumped at the opportunity, and boy… Am I glad that I did! Ever since my first visit seven years ago, we have been returning to Evvia numerous times.\u003c/p>\n\u003cp>We were treated to a delicious three course dinner. We started with Squash & Pear — wood oven roasted squash, pear, manouri and aged balsamic vinegar ($8.75). The dish was better than expected, a sweetness and tartness of a cooked pear gave the dish amazing bright flavor. The second starter was the traditional Grilled Octopus sprinkled with lemon, oregano and a touch of fresh olive oil ($13.75). When grilled, octopus often tends to be rubbery and chewy even at the best restaurants in the City, but not at Evvia. The dish danced with bright flavors while tenderness of the charcoaled edges of the octopus immediately brought my palate alive. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next came the entrees. Since Evvia’s specialty is lamb, we moved onto the Kokinisto me Manestra – lamb shank braised in aromatic spices with orzo & myzithra cheese ($30). Cooked to perfection, the meat was almost falling off the bone and soft, sweet, fragrant, and slightly smoky. My wife ordered Psari Psito (also known as Grilled Branzini or more universally as European sea bass), and I could not help myself but to get a few bites from her plate as well. The fish served with lemon-oregano vinaigrette was delicate, moist and lemony.\u003c/p>\n\u003cp>Only one word could describe our dessert: scrumptious. We shared Galaktoboureko ($8.25), in which Evvia fused traditional Greek pastry with American flavors. Perfectly cooked two cannoli-shaped pastries boasted a slightly crispy exterior with light and fluffy interior made of creamy vanilla-bean semolina custard\u003c/p>\n\u003cp>Even after so many years dining and the considerably high price point of $120 per a couple, Evvia continues to surprise me with its casual and no-nonsense attitude, and the dishes that are vibrant, simple, and earthy, yet so deliciously luscious.\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 Evvia Estiatorio:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>An evening at Evvia is reminiscent of a family celebration. The atmosphere is at once festive and cozy, with large parties gathered along long tables, smaller groups filling in the blanks, and a lively din hovering above that is miraculously anything but intrusive. Throw in lights strung around floor-to-ceiling pillars and swap out crazy Uncle Stavros for budding Sand Hill VCs, and you have the makings of what can best be described as a “Big Phat Greek Family Dinner.” \u003c/p>\n\u003cp>Warmth is a common theme throughout the Evvia experience. From the time we were greeted at the door, to our dialogue with the wait staff, and even when we found a discrepancy on the bill – everything was tended to with a genuine caring touch.\u003cbr>\n Evvia’s menu is optimized for sharing and sampling, with as many appetizer/side dishes as mains. Vegetarians are also likely to love this place, as are vegans, given the variety of plant and lentil-based offerings. \u003c/p>\n\u003cp>Standout dishes include the Saganaki, a pan-fried cheese served with a beautiful little sachet of lemon, along with a little oregano to complement the saltiness of the cheese. Whoa – I could eat this every day…maybe even twice on Sundays!\u003c/p>\n\u003cp>The lamb meatballs were succulent and grilled to perfection. Not a trace of oil anywhere on the place. Our only suggestion is to serve it with just a little more of the accompanying tomato sauce. The Solomos: admittedly, I was a little skeptical of combining tomato ouzo with salmon, but the combination turned out to be great. The potato puree was just lemony enough, not at all dense, and a wonderful complement to the dish. On the flip side, the Kolokithokeftethes (zucchini cakes) were a bit of a miss. While they were nicely browned on the outside, the cake itself was too bland and too moist as well. \u003c/p>\n\u003cp>From the knowledgeable and accommodating staff, to the variety of small and large plates, to the vibrant atmosphere…overall, Evvia was a truly delightful experience.\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 Evvia Estiatorio:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon entering the restaurant you immediately feel comfortable and you know you are about to be taken care of. From the crackling fireplace to the cushy seats, this is a place you know you are going to have a great meal. The knowledgeable and friendly staff adds to this feeling from the very first “hello.” \u003c/p>\n\u003cp>Evvia is a temple to Greek food and spices. We started out with an amazing spread of appetizers. Of the 5 different we tried, the noteworthy ones were the Saghanaki, a pan fried cheese that you drizzle with lemon, and the Marithes Tiganites, crispy fried smelts in a huge portion size that you just can’t stop popping in your mouth. \u003c/p>\n\u003cp>Being a Greek restaurant, you know the lamb options have to be good, and believe me, they were. I tried both the lamb chop and the lamb shank. The lamb chop was covered in exotic Greek spices and cooked to perfection in their mesquite wood-fired oven. The lamb shank was slow roasted with cumin, all spice, cinnamon, and other aromatic spices, and falling off the bone. Served on a bed of orzo and shaved cheese, this was a course meant for the record books. The perfect drinking complement to both of these rich lamb dishes was the Greek wine I had, Xinomavro. This wine is similar to a pinot noir, but with much stronger tannins, which balanced out nicely with the meal. \u003c/p>\n\u003cp>To end the meal, we finished off with two delicious desserts and coffee. The Sokolatina is a rich molten chocolate cake that must be eaten with the accompanying sour cherry ice cream. The bitterness and sour flavors with a little sweet are perfect together. The Galaktoboureko, vanilla custard wrapped in sweet phyllo, was so good and luscious I almost ordered more! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A little on the pricey side, but well worth it. Evvia is definitely on my short list of restaurants I will eat at again when I find myself in Palo Alto. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Evvia Estiatorio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10210\">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/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 Evvia Estiatorio:\u003c/strong> Tuesday, January 7, 2014\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Silicon Valley is the mecca of cheap eats, and spending $100 to $150 for dinner for two on Greek food— known for its affordability and simplicity—seemed outrageous. Only reluctantly I jumped at the opportunity, and boy… Am I glad that I did! Ever since my first visit seven years ago, we have been returning to Evvia numerous times.\u003c/p>\n\u003cp>We were treated to a delicious three course dinner. We started with Squash & Pear — wood oven roasted squash, pear, manouri and aged balsamic vinegar ($8.75). The dish was better than expected, a sweetness and tartness of a cooked pear gave the dish amazing bright flavor. The second starter was the traditional Grilled Octopus sprinkled with lemon, oregano and a touch of fresh olive oil ($13.75). When grilled, octopus often tends to be rubbery and chewy even at the best restaurants in the City, but not at Evvia. The dish danced with bright flavors while tenderness of the charcoaled edges of the octopus immediately brought my palate alive. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next came the entrees. Since Evvia’s specialty is lamb, we moved onto the Kokinisto me Manestra – lamb shank braised in aromatic spices with orzo & myzithra cheese ($30). Cooked to perfection, the meat was almost falling off the bone and soft, sweet, fragrant, and slightly smoky. My wife ordered Psari Psito (also known as Grilled Branzini or more universally as European sea bass), and I could not help myself but to get a few bites from her plate as well. The fish served with lemon-oregano vinaigrette was delicate, moist and lemony.\u003c/p>\n\u003cp>Only one word could describe our dessert: scrumptious. We shared Galaktoboureko ($8.25), in which Evvia fused traditional Greek pastry with American flavors. Perfectly cooked two cannoli-shaped pastries boasted a slightly crispy exterior with light and fluffy interior made of creamy vanilla-bean semolina custard\u003c/p>\n\u003cp>Even after so many years dining and the considerably high price point of $120 per a couple, Evvia continues to surprise me with its casual and no-nonsense attitude, and the dishes that are vibrant, simple, and earthy, yet so deliciously luscious.\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 Evvia Estiatorio:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>An evening at Evvia is reminiscent of a family celebration. The atmosphere is at once festive and cozy, with large parties gathered along long tables, smaller groups filling in the blanks, and a lively din hovering above that is miraculously anything but intrusive. Throw in lights strung around floor-to-ceiling pillars and swap out crazy Uncle Stavros for budding Sand Hill VCs, and you have the makings of what can best be described as a “Big Phat Greek Family Dinner.” \u003c/p>\n\u003cp>Warmth is a common theme throughout the Evvia experience. From the time we were greeted at the door, to our dialogue with the wait staff, and even when we found a discrepancy on the bill – everything was tended to with a genuine caring touch.\u003cbr>\n Evvia’s menu is optimized for sharing and sampling, with as many appetizer/side dishes as mains. Vegetarians are also likely to love this place, as are vegans, given the variety of plant and lentil-based offerings. \u003c/p>\n\u003cp>Standout dishes include the Saganaki, a pan-fried cheese served with a beautiful little sachet of lemon, along with a little oregano to complement the saltiness of the cheese. Whoa – I could eat this every day…maybe even twice on Sundays!\u003c/p>\n\u003cp>The lamb meatballs were succulent and grilled to perfection. Not a trace of oil anywhere on the place. Our only suggestion is to serve it with just a little more of the accompanying tomato sauce. The Solomos: admittedly, I was a little skeptical of combining tomato ouzo with salmon, but the combination turned out to be great. The potato puree was just lemony enough, not at all dense, and a wonderful complement to the dish. On the flip side, the Kolokithokeftethes (zucchini cakes) were a bit of a miss. While they were nicely browned on the outside, the cake itself was too bland and too moist as well. \u003c/p>\n\u003cp>From the knowledgeable and accommodating staff, to the variety of small and large plates, to the vibrant atmosphere…overall, Evvia was a truly delightful experience.\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 Evvia Estiatorio:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Upon entering the restaurant you immediately feel comfortable and you know you are about to be taken care of. From the crackling fireplace to the cushy seats, this is a place you know you are going to have a great meal. The knowledgeable and friendly staff adds to this feeling from the very first “hello.” \u003c/p>\n\u003cp>Evvia is a temple to Greek food and spices. We started out with an amazing spread of appetizers. Of the 5 different we tried, the noteworthy ones were the Saghanaki, a pan fried cheese that you drizzle with lemon, and the Marithes Tiganites, crispy fried smelts in a huge portion size that you just can’t stop popping in your mouth. \u003c/p>\n\u003cp>Being a Greek restaurant, you know the lamb options have to be good, and believe me, they were. I tried both the lamb chop and the lamb shank. The lamb chop was covered in exotic Greek spices and cooked to perfection in their mesquite wood-fired oven. The lamb shank was slow roasted with cumin, all spice, cinnamon, and other aromatic spices, and falling off the bone. Served on a bed of orzo and shaved cheese, this was a course meant for the record books. The perfect drinking complement to both of these rich lamb dishes was the Greek wine I had, Xinomavro. This wine is similar to a pinot noir, but with much stronger tannins, which balanced out nicely with the meal. \u003c/p>\n\u003cp>To end the meal, we finished off with two delicious desserts and coffee. The Sokolatina is a rich molten chocolate cake that must be eaten with the accompanying sour cherry ice cream. The bitterness and sour flavors with a little sweet are perfect together. The Galaktoboureko, vanilla custard wrapped in sweet phyllo, was so good and luscious I almost ordered more! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A little on the pricey side, but well worth it. Evvia is definitely on my short list of restaurants I will eat at again when I find myself in Palo Alto. \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=14NqmYoFWiY]\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=10156\">episode 901\u003c/a>:\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>[ad fullwidth]\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>\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/cp901-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/cp901-wines1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 901\" class=\"size-full wp-image-10166\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/14NqmYoFWiY'\n title='//www.youtube.com/embed/14NqmYoFWiY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10156\">episode 901\u003c/a>:\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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Light Horse Pinot Noir, California \u003c/a> ($15) — It’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. Raise a glass and do good deeds at the same time.\u003c/p>\n\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/cp901-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/cp901-wines1000.jpg\" alt=\"Wines that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 901\" class=\"size-full wp-image-10166\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/cp901-wines1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "meat-lovers-checklist-from-check-please-bay-area",
"title": "Meat Lover's Checklist from Check, Please! Bay Area",
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"headTitle": "Meat Lover’s Checklist from Check, Please! Bay Area | KQED",
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"content": "\u003cp>\u003cstrong>Feeling carnivorous?\u003c/strong> Our producers selected the 10 best meat dishes from past seasons for you to check out. Visit the restaurants, try the dishes and let us know what you think on \u003ca href=\"https://www.facebook.com/KQEDcheckplease\">\u003cstrong>Facebook\u003c/strong>\u003c/a> and \u003ca href=\"https://twitter.com/kqedcheckplease\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/CPBA_ChecklistMeatLover.pdf\">\u003cstrong>Print the portable Checklist!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/the-grubstake-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/grubstake-300x175.jpg\" alt=\"LINGUICA APPETIZER with garlic bread from Grubstake\" class=\"alignleft size-medium wp-image-10083\">\u003c/a>\u003cstrong>LINGUICA APPETIZER\u003c/strong> with garlic bread\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/the-grubstake-restaurant-info/\">\u003cstrong>The Grubstake\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/the-grubstake-reviews/\">Stuart\u003c/a>\u003cbr>\n\u003cem>“Oh God! This is like heaven!”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2010/07/22/butterfly-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/butterfly.jpg\" alt=\"FIVE SPICED BRAISED ENGLISH SHORT RIBS with butternut squash, scallion, pumpkin seed relish and sizzling rice cakes from Butterfly Restaurant\" class=\"alignleft size-full wp-image-10081\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/butterfly.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/butterfly-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>FIVE SPICED BRAISED ENGLISH SHORT RIBS\u003c/strong> with butternut squash, scallion, pumpkin seed relish and sizzling rice cakes\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2010/07/22/butterfly-restaurant-info/\">\u003cstrong>Butterfly Restaurant\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2010/07/22/butterfly-restaurant-reviews/\">Terrence\u003c/a>\u003cbr>\n\u003cem>“The five spice was perfect!”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/woodtavern.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/woodtavern.jpg\" alt=\"GRILLED DOUBLE CUT PORK CHOP with pancetta, winter root vegetables, collard greens, pearl onions, marsala cream sauce from Wood Tavern\" class=\"alignleft size-full wp-image-10089\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/woodtavern.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/woodtavern-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>GRILLED DOUBLE CUT PORK CHOP\u003c/strong> with pancetta, winter root vegetables, collard greens, pearl onions, marsala cream sauce\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/wood-tavern-restaurant-info/\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a> (Oakland)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/wood-tavern-reviews/\">Paul\u003c/a>\u003cbr>\n\u003cem>“This is the one of those pork chops that literally you dream about.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2009/03/20/basque-cultural-center-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/basque.jpg\" alt=\"BRAISED OXTAIL STEW AND ROASTED PORK SHOULDER from Basque Cultural Center\" class=\"alignleft size-full wp-image-10080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/basque.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/basque-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>BRAISED OXTAIL STEW AND ROASTED PORK SHOULDER\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2009/03/20/basque-cultural-center-restaurant-info/\">\u003cstrong>Basque Cultural Center\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/03/20/basque-cultural-center-reviews/\">Ross\u003c/a>\u003cbr>\n\u003cem>“The meat fell off the bone.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/10/sahn-maru-korean-bbq-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/sahnmaru.jpg\" alt=\"KAL BI (BBQ SHORT RIBS) from Sahn Maru Korean BBQ\" class=\"alignleft size-full wp-image-10087\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/sahnmaru.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/sahnmaru-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>KAL BI (BBQ SHORT RIBS)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/10/sahn-maru-korean-bbq-restaurant-info/\">\u003cstrong>Sahn Maru Korean BBQ\u003c/strong>\u003c/a> (Oakland)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/10/sahn-maru-korean-bbq-reviews/\">Mary\u003c/a>\u003cbr>\n\u003cem>“The Kal Bi is cooked just right.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/26/izzys-steaks-and-chops-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/izzys.jpg\" alt=\"MARINATED SKIRT STEAK from Izzys Steaks and Chops\" class=\"alignleft size-full wp-image-10085\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/izzys.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/izzys-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>MARINATED SKIRT STEAK\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/26/izzys-steaks-and-chops-restaurant-info/\">\u003cstrong>Izzy’s Steaks and Chops\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/26/izzys-steaks-and-chops-reviews/\">Andrew\u003c/a>\u003cbr>\n\u003cem>“The meat is cooked perfect, and then with that marinade, the flavor is just so good.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/hillstone.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/hillstone.jpg\" alt=\"BARBEQUED BEEF BACK RIBS with hand-cut fries and coleslaw from The Hillstone\" class=\"alignleft size-full wp-image-10084\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/hillstone.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/hillstone-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>BARBEQUED BEEF BACK RIBS\u003c/strong> with hand-cut fries and coleslaw\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2012/05/23/hillstone-restaurant-info/\">\u003cstrong>The Hillstone\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2012/05/23/hillstone-reviews/\">Amanda\u003c/a>\u003cbr>\n\u003cem>“The taste was phenomenal.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"blogs.kqed.org/checkplease/2010/05/20/patio-filipino-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/filipino.jpg\" alt=\"PORK SISIG with onions, jalapeno and egg on a sizzling plate from Patio Filipino\" class=\"alignleft size-full wp-image-10082\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/filipino.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/filipino-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>PORK SISIG\u003c/strong> with onions, jalapeno and egg on a sizzling plate\u003cbr>\n\u003ca href=\"blogs.kqed.org/checkplease/2010/05/20/patio-filipino-restaurant-info/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a> (San Bruno)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2010/05/20/patio-filipino-reviews/\">JR\u003c/a>\u003cbr>\n\u003cem>“It was so delicious, with really interesting spices.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/tanguito.jpg\" alt=\"CHORIPAN SANDWICH from Tanguito Argentinian Grill & Empanadas\" class=\"alignleft size-full wp-image-10088\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/tanguito.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/tanguito-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>CHORIPAN SANDWICH\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cstrong>Tanguito Argentinian Grill & Empanadas\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/20/tanguito-reviews/\">Jeff\u003c/a>\u003cbr>\n\u003cem>“It’s like a Latin American sausage and pepper sandwich, and it’s incredible.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/naschmarkt-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/naschmarkt.jpg\" alt=\"JÄGER SCHNITZEL braised in a mushroom cream sauce with Austrian napkin dumpling, garlic confit and broccolini from Naschmarkt\" class=\"alignleft size-full wp-image-10086\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/naschmarkt.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/naschmarkt-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>JÄGER SCHNITZEL\u003c/strong> braised in a mushroom cream sauce with Austrian napkin dumpling, garlic confit and broccolini\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/naschmarkt-restaurant-info/\">\u003cstrong>Naschmarkt Restaurant\u003c/strong>\u003c/a> (Campbell)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/naschmarkt-restaurant-reviews/\">Lisa\u003c/a>\u003cbr>\n\u003cem>“It felt like you were eating Thanksgiving dinner. It was ‘wow!’.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "Feeling carnivorous? Our producers selected the 10 best meat dishes from past seasons for you to check out. Visit the restaurants, try the dishes and let us know what you think on Facebook and Twitter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Feeling carnivorous?\u003c/strong> Our producers selected the 10 best meat dishes from past seasons for you to check out. Visit the restaurants, try the dishes and let us know what you think on \u003ca href=\"https://www.facebook.com/KQEDcheckplease\">\u003cstrong>Facebook\u003c/strong>\u003c/a> and \u003ca href=\"https://twitter.com/kqedcheckplease\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/CPBA_ChecklistMeatLover.pdf\">\u003cstrong>Print the portable Checklist!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/the-grubstake-restaurant-info/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/grubstake-300x175.jpg\" alt=\"LINGUICA APPETIZER with garlic bread from Grubstake\" class=\"alignleft size-medium wp-image-10083\">\u003c/a>\u003cstrong>LINGUICA APPETIZER\u003c/strong> with garlic bread\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/the-grubstake-restaurant-info/\">\u003cstrong>The Grubstake\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/the-grubstake-reviews/\">Stuart\u003c/a>\u003cbr>\n\u003cem>“Oh God! This is like heaven!”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2010/07/22/butterfly-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/butterfly.jpg\" alt=\"FIVE SPICED BRAISED ENGLISH SHORT RIBS with butternut squash, scallion, pumpkin seed relish and sizzling rice cakes from Butterfly Restaurant\" class=\"alignleft size-full wp-image-10081\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/butterfly.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/butterfly-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>FIVE SPICED BRAISED ENGLISH SHORT RIBS\u003c/strong> with butternut squash, scallion, pumpkin seed relish and sizzling rice cakes\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2010/07/22/butterfly-restaurant-info/\">\u003cstrong>Butterfly Restaurant\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2010/07/22/butterfly-restaurant-reviews/\">Terrence\u003c/a>\u003cbr>\n\u003cem>“The five spice was perfect!”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/woodtavern.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/woodtavern.jpg\" alt=\"GRILLED DOUBLE CUT PORK CHOP with pancetta, winter root vegetables, collard greens, pearl onions, marsala cream sauce from Wood Tavern\" class=\"alignleft size-full wp-image-10089\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/woodtavern.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/woodtavern-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>GRILLED DOUBLE CUT PORK CHOP\u003c/strong> with pancetta, winter root vegetables, collard greens, pearl onions, marsala cream sauce\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/wood-tavern-restaurant-info/\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a> (Oakland)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/wood-tavern-reviews/\">Paul\u003c/a>\u003cbr>\n\u003cem>“This is the one of those pork chops that literally you dream about.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2009/03/20/basque-cultural-center-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/basque.jpg\" alt=\"BRAISED OXTAIL STEW AND ROASTED PORK SHOULDER from Basque Cultural Center\" class=\"alignleft size-full wp-image-10080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/basque.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/basque-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>BRAISED OXTAIL STEW AND ROASTED PORK SHOULDER\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2009/03/20/basque-cultural-center-restaurant-info/\">\u003cstrong>Basque Cultural Center\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/03/20/basque-cultural-center-reviews/\">Ross\u003c/a>\u003cbr>\n\u003cem>“The meat fell off the bone.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\t\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/10/sahn-maru-korean-bbq-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/sahnmaru.jpg\" alt=\"KAL BI (BBQ SHORT RIBS) from Sahn Maru Korean BBQ\" class=\"alignleft size-full wp-image-10087\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/sahnmaru.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/sahnmaru-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>KAL BI (BBQ SHORT RIBS)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/10/sahn-maru-korean-bbq-restaurant-info/\">\u003cstrong>Sahn Maru Korean BBQ\u003c/strong>\u003c/a> (Oakland)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2009/05/10/sahn-maru-korean-bbq-reviews/\">Mary\u003c/a>\u003cbr>\n\u003cem>“The Kal Bi is cooked just right.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/26/izzys-steaks-and-chops-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/izzys.jpg\" alt=\"MARINATED SKIRT STEAK from Izzys Steaks and Chops\" class=\"alignleft size-full wp-image-10085\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/izzys.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/izzys-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>MARINATED SKIRT STEAK\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/26/izzys-steaks-and-chops-restaurant-info/\">\u003cstrong>Izzy’s Steaks and Chops\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/26/izzys-steaks-and-chops-reviews/\">Andrew\u003c/a>\u003cbr>\n\u003cem>“The meat is cooked perfect, and then with that marinade, the flavor is just so good.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/hillstone.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/hillstone.jpg\" alt=\"BARBEQUED BEEF BACK RIBS with hand-cut fries and coleslaw from The Hillstone\" class=\"alignleft size-full wp-image-10084\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/hillstone.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/hillstone-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>BARBEQUED BEEF BACK RIBS\u003c/strong> with hand-cut fries and coleslaw\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2012/05/23/hillstone-restaurant-info/\">\u003cstrong>The Hillstone\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2012/05/23/hillstone-reviews/\">Amanda\u003c/a>\u003cbr>\n\u003cem>“The taste was phenomenal.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"blogs.kqed.org/checkplease/2010/05/20/patio-filipino-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/filipino.jpg\" alt=\"PORK SISIG with onions, jalapeno and egg on a sizzling plate from Patio Filipino\" class=\"alignleft size-full wp-image-10082\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/filipino.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/filipino-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>PORK SISIG\u003c/strong> with onions, jalapeno and egg on a sizzling plate\u003cbr>\n\u003ca href=\"blogs.kqed.org/checkplease/2010/05/20/patio-filipino-restaurant-info/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a> (San Bruno)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2010/05/20/patio-filipino-reviews/\">JR\u003c/a>\u003cbr>\n\u003cem>“It was so delicious, with really interesting spices.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/tanguito.jpg\" alt=\"CHORIPAN SANDWICH from Tanguito Argentinian Grill & Empanadas\" class=\"alignleft size-full wp-image-10088\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/tanguito.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/tanguito-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>CHORIPAN SANDWICH\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cstrong>Tanguito Argentinian Grill & Empanadas\u003c/strong>\u003c/a> (San Francisco)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/20/tanguito-reviews/\">Jeff\u003c/a>\u003cbr>\n\u003cem>“It’s like a Latin American sausage and pepper sandwich, and it’s incredible.”\u003c/em>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/naschmarkt-restaurant-info/\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"350\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/03/naschmarkt.jpg\" alt=\"JÄGER SCHNITZEL braised in a mushroom cream sauce with Austrian napkin dumpling, garlic confit and broccolini from Naschmarkt\" class=\"alignleft size-full wp-image-10086\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/naschmarkt.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2014/03/naschmarkt-400x233.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cstrong>JÄGER SCHNITZEL\u003c/strong> braised in a mushroom cream sauce with Austrian napkin dumpling, garlic confit and broccolini\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/naschmarkt-restaurant-info/\">\u003cstrong>Naschmarkt Restaurant\u003c/strong>\u003c/a> (Campbell)\u003cbr>\nrecommended by \u003ca href=\"http://ww2.kqed.org/checkplease/2013/09/18/naschmarkt-restaurant-reviews/\">Lisa\u003c/a>\u003cbr>\n\u003cem>“It felt like you were eating Thanksgiving dinner. It was ‘wow!’.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews",
"title": "Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews",
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"headTitle": "Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews | KQED",
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 12 (#812) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Zin Restaurant & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9912\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9935\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Turtle Tower Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9898\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9938\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Copita Tequileria y Comida\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9885\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9929\">reviews\u003c/a> |\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=9-ejC64I18s]\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/cp812iPod.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>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\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.wildhorsewinery.com\">2011 Wild Horse, “Unbridled” Pinot Noir, Santa Barbara County, California\u003c/a> ($24) — With a silky, suppleness and dark red berry fruit notes that define Pinot Noir from Santa Barbara, this intense red is a wild one. Uncork and enjoy alongside roast pork loin in mushroom sauce or with a variety of soft (and preferably stinky) cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarksburgwineco.com/pages_w/wines_cb.html\">2010 Clarksburg Wine Company, Chenin Blanc, Clarksburg, California\u003c/a> ($16) — An under-appreciated white variety, Chenin Blanc, shines in the Clarksburg area of California. Cool nights and warm days allow the grapes full maturity so they can express jasmine and peach aromas but still capture zesty flavors on the palate. This balanced beauty is a great alternative to Chardonnay. \u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2012 Madrigal Sauvignon Blanc, Napa Valley, California\u003c/a> ($25) — From a small, family-owned Napa Valley producer, this crisp white shows what sunshine-laden Sauvignon Blanc vineyards can produce — a wine that captures ripe citrus fruit with a tinge of herbal freshness. It’s sunshine in a bottle. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2008 Madrigal Sonnet #63, Napa Valley, California\u003c/a> ($65) — With its depth, complexity, and age-worthiness, this is a red Bordeaux-style blend that would make Shakespeare proud. Dark fruit notes mingle with toastiness and hints of spice in a wine worthy of poetry.\u003c/p>\n\n",
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"excerpt": "Reviewed: Zin Restaurant & Wine Bar (Healdsburg) [CLOSED], Turtle Tower (SF), Copita (Sausalito).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s eighth season episode 12 (#812) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Zin Restaurant & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9912\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9935\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Turtle Tower Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9898\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9938\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Copita Tequileria y Comida\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9885\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9929\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9-ejC64I18s'\n title='//www.youtube.com/embed/9-ejC64I18s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp812iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\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.wildhorsewinery.com\">2011 Wild Horse, “Unbridled” Pinot Noir, Santa Barbara County, California\u003c/a> ($24) — With a silky, suppleness and dark red berry fruit notes that define Pinot Noir from Santa Barbara, this intense red is a wild one. Uncork and enjoy alongside roast pork loin in mushroom sauce or with a variety of soft (and preferably stinky) cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarksburgwineco.com/pages_w/wines_cb.html\">2010 Clarksburg Wine Company, Chenin Blanc, Clarksburg, California\u003c/a> ($16) — An under-appreciated white variety, Chenin Blanc, shines in the Clarksburg area of California. Cool nights and warm days allow the grapes full maturity so they can express jasmine and peach aromas but still capture zesty flavors on the palate. This balanced beauty is a great alternative to Chardonnay. \u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2012 Madrigal Sauvignon Blanc, Napa Valley, California\u003c/a> ($25) — From a small, family-owned Napa Valley producer, this crisp white shows what sunshine-laden Sauvignon Blanc vineyards can produce — a wine that captures ripe citrus fruit with a tinge of herbal freshness. It’s sunshine in a bottle. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2008 Madrigal Sonnet #63, Napa Valley, California\u003c/a> ($65) — With its depth, complexity, and age-worthiness, this is a red Bordeaux-style blend that would make Shakespeare proud. Dark fruit notes mingle with toastiness and hints of spice in a wine worthy of poetry.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zin Restaurant & Wine Bar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9935\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">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/cp812iPod.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=8pX8X4b75Js]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/z6VdL\">Map\u003c/a>\u003cbr>\n344 Center Street (at North Street)\u003cbr>\nHealdsburg, CA 95448\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (707) 473-0946\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Jeff@zinrestaurant.com\">Jeff@zinrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> zinrestaurant.com\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Zin-Restaurant-Wine-Bar/107266079320250\">Zin Restaurant & Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> @zinfarmerchef\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Scott Silva and Jeff Mall\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jeff Mall\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jeff Mall\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Regional\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Applewood Smoked Pork Chop, Beer Battered Green Beans\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3 months\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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, limited\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": "\u003cp>\u003cstrong>Zin Restaurant & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9912\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Saturday, May 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Jeff Mall of Zin brings all of California with flair from other American fare to your plate. Castroville, Liberty Farm, Shannon Ranch and Zin’s own Eastside Farm are present on this best of Northern California menu. With its warm atmosphere, classic American farm dishes, and table comfort food, Zin is a great place for a nice post-wine tasting dinner, date night or even a nice family dinner. \u003c/p>\n\u003cp>Start off slow with the hot and cheesy Castroville artichoke dip with crisp parmesan flat bread. The artichokes are roughly chopped and the cheese just dots the top so you can taste the artichoke when dipping the lightly crusted Parmesan flat bread. All the flavors in great harmony really shined with the Rose of Pinot Noir we started with; it’s warm and inviting. I’m most certain his warm Delta asparagus salad with Zin’s own Eastside Farm frisee and egg converted me to being a “poached egg on my salad” person. Runny egg yolks are not my thing oddly enough; I’m someone who has no problem eating offal or any other strange meat. After all, everything is also better with bacon and the crispy cheese. Next came the Crispy Duck Leg. This duck is crispy on the outside and moist in the center; couple that with the dirty duck rice and the creamed cabbage with their delicious house cured bacon and I could’ve been in New Orleans. The Candy Bar (a shortbread cookie with milk chocolate nougat, chocolate, salted caramel and peanuts on top) was split amongst my Seinfeldian friends and I (this girl does have to watch her waistline) and it’s the perfect choice for those who like sweet stuff and those who prefer a salty treat. You had to eat it with a knife and fork just like Mr. Pitt. Stick a fork in me I’m done. Until we meet again Zin…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Monday, April 29, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Zin with three other friends on a Monday evening. We were very pleased from the moment we walked in. We were greeted very courteously and seated to our table immediately. Homemade bread and water came right away. Our server was very eager to explain all of the dishes on the menu, which she knew very well. The appetizers and salads were served within minutes; however, the main dishes took almost twenty minutes to arrive. I was delighted with my choice of salad which came with a crispy poached egg on top and it dressed the whole dish beautifully. The beer-battered green beans were very tasty and the mango salsa was a great complement. The New Orleans BBQ Shrimp was probably the best shrimp I have had with an incredible Creole sauce that was over-the-top good! My lamb shank was perfectly cooked, moist and tender, falling off the bone and the Red-Eye Gravy was absolutely delicious. The stone- ground grits were a great base for the meat and gravy and the chow-chow relish was also very good. I had the Candy Bar for dessert; the salted caramel sauce made my mouth water; it was so scrumptious!\u003c/p>\n\u003cp>Overall, the quality of the food at Zin was quite good and the portions generous. For the most part service at the table was excellent, considering that the whole restaurant was quite full by the time we had finished our salads. \u003c/p>\n\u003cp>The atmosphere was calm and pleasant, even though they have an open kitchen. I felt the quality of the food at Zin is of good value for the money and will certainly recommend the restaurant and go back to eat there again if I am in the area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Sunday, May 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zin does not win. In fact, it fails. Miserably. It’s boring and poorly executed.\u003c/p>\n\u003cp>We started with the Hot and Cheesy Artichoke Dip (incidentally a good descriptor of the restaurant). I find it hard to believe that one could mess up an artichoke dip, yet Zin somehow achieves to do so with the use of poor-quality brie.\u003c/p>\n\u003cp>We ordered two mains– the first was a fried chicken special. It was very dry and poorly seasoned. I asked for a Crystal Hot Sauce in hopes of fixing this problem; my server arrived ten minutes later only to inform me they were out of Crystal Hot Sauce, but had “house-made” hot sauce which she promised was better. It tasted like burned leather. The chicken was served with a biscuit which was just fine and a bed of mashed potatoes that tasted like the stuff out of the box or from KFC (I imagine they’re the same). \u003c/p>\n\u003cp>The other main we ordered was a grilled hanger steak, which was actually cooked quite well. Unfortunately it was doused entirely in their house-made Z1-sauce, cute but unnecessary and overpowering.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of my meal was the ice-cold Boont Amber Ale on tap. I would not return nor recommend this restaurant to anyone else.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zin Restaurant & Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9912\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Saturday, May 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Jeff Mall of Zin brings all of California with flair from other American fare to your plate. Castroville, Liberty Farm, Shannon Ranch and Zin’s own Eastside Farm are present on this best of Northern California menu. With its warm atmosphere, classic American farm dishes, and table comfort food, Zin is a great place for a nice post-wine tasting dinner, date night or even a nice family dinner. \u003c/p>\n\u003cp>Start off slow with the hot and cheesy Castroville artichoke dip with crisp parmesan flat bread. The artichokes are roughly chopped and the cheese just dots the top so you can taste the artichoke when dipping the lightly crusted Parmesan flat bread. All the flavors in great harmony really shined with the Rose of Pinot Noir we started with; it’s warm and inviting. I’m most certain his warm Delta asparagus salad with Zin’s own Eastside Farm frisee and egg converted me to being a “poached egg on my salad” person. Runny egg yolks are not my thing oddly enough; I’m someone who has no problem eating offal or any other strange meat. After all, everything is also better with bacon and the crispy cheese. Next came the Crispy Duck Leg. This duck is crispy on the outside and moist in the center; couple that with the dirty duck rice and the creamed cabbage with their delicious house cured bacon and I could’ve been in New Orleans. The Candy Bar (a shortbread cookie with milk chocolate nougat, chocolate, salted caramel and peanuts on top) was split amongst my Seinfeldian friends and I (this girl does have to watch her waistline) and it’s the perfect choice for those who like sweet stuff and those who prefer a salty treat. You had to eat it with a knife and fork just like Mr. Pitt. Stick a fork in me I’m done. Until we meet again Zin…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Monday, April 29, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Zin with three other friends on a Monday evening. We were very pleased from the moment we walked in. We were greeted very courteously and seated to our table immediately. Homemade bread and water came right away. Our server was very eager to explain all of the dishes on the menu, which she knew very well. The appetizers and salads were served within minutes; however, the main dishes took almost twenty minutes to arrive. I was delighted with my choice of salad which came with a crispy poached egg on top and it dressed the whole dish beautifully. The beer-battered green beans were very tasty and the mango salsa was a great complement. The New Orleans BBQ Shrimp was probably the best shrimp I have had with an incredible Creole sauce that was over-the-top good! My lamb shank was perfectly cooked, moist and tender, falling off the bone and the Red-Eye Gravy was absolutely delicious. The stone- ground grits were a great base for the meat and gravy and the chow-chow relish was also very good. I had the Candy Bar for dessert; the salted caramel sauce made my mouth water; it was so scrumptious!\u003c/p>\n\u003cp>Overall, the quality of the food at Zin was quite good and the portions generous. For the most part service at the table was excellent, considering that the whole restaurant was quite full by the time we had finished our salads. \u003c/p>\n\u003cp>The atmosphere was calm and pleasant, even though they have an open kitchen. I felt the quality of the food at Zin is of good value for the money and will certainly recommend the restaurant and go back to eat there again if I am in the area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Zin Restaurant & Wine Bar:\u003c/strong> Sunday, May 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zin does not win. In fact, it fails. Miserably. It’s boring and poorly executed.\u003c/p>\n\u003cp>We started with the Hot and Cheesy Artichoke Dip (incidentally a good descriptor of the restaurant). I find it hard to believe that one could mess up an artichoke dip, yet Zin somehow achieves to do so with the use of poor-quality brie.\u003c/p>\n\u003cp>We ordered two mains– the first was a fried chicken special. It was very dry and poorly seasoned. I asked for a Crystal Hot Sauce in hopes of fixing this problem; my server arrived ten minutes later only to inform me they were out of Crystal Hot Sauce, but had “house-made” hot sauce which she promised was better. It tasted like burned leather. The chicken was served with a biscuit which was just fine and a bed of mashed potatoes that tasted like the stuff out of the box or from KFC (I imagine they’re the same). \u003c/p>\n\u003cp>The other main we ordered was a grilled hanger steak, which was actually cooked quite well. Unfortunately it was doused entirely in their house-made Z1-sauce, cute but unnecessary and overpowering.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of my meal was the ice-cold Boont Amber Ale on tap. I would not return nor recommend this restaurant to anyone else.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Turtle Tower Restaurant [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9938\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">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/cp812iPod.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=LoO43HUBJeM]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/KVj7S\">Map\u003c/a>\u003cbr>\n5716 Geary Boulevard (between 21st and 22nd Streets)\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 221-9890\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:turtle.tower@yahoo.com\">turtle.tower@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.turtletowersf.com\">turtletowersf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TurtleTowerRichmond\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TurtleTowerSF\">@TurtleTowerSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Thang Ngoc Pham\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Thang Ngoc Pham\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Noodle Soup: Phờ Gā\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Lunch, Brunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\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> can make 30 minutes in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Turtle Tower Restaurant [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9938\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">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/cp812iPod.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/LoO43HUBJeM'\n title='//www.youtube.com/embed/LoO43HUBJeM'\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/maps/KVj7S\">Map\u003c/a>\u003cbr>\n5716 Geary Boulevard (between 21st and 22nd Streets)\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 221-9890\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:turtle.tower@yahoo.com\">turtle.tower@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.turtletowersf.com\">turtletowersf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TurtleTowerRichmond\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TurtleTowerSF\">@TurtleTowerSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Thang Ngoc Pham\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Thang Ngoc Pham\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Noodle Soup: Phờ Gā\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Lunch, Brunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\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> can make 30 minutes in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Turtle Tower Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9898\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThere’s very little more that can be said about Turtle Tower. The place is somewhat of an institution in San Francisco. People know about it; it’s a thing. Yet, in my most recent experience, I’ve discovered something magical, something so delicious that the next time you visit you won’t not order this dish.\u003c/p>\n\u003cp>Now, if you’ve been living under a rock in San Francisco and haven’t heard of Turtle Tower, it’s a northern-style Vietnamese restaurant widely acclaimed for its pho-nomenal (I promise to sparingly pun from here-on-out) pho, or Vietnamese noodle soup. The pho ga (chicken) is the most popular– the broth is simmered for more than fifteen hours and is fortified with free-range chickens. Unlike Southern Vietnamese pho which is served with accompaniments like bean sprouts, basil, and hoisin sauce, the northern or Hanoi-styled pho at Turtle Tower is simply served with a side of green chilies and lime to add a bit of heat and acidity to a perfectly clean and pristine broth.\u003c/p>\n\u003cp>The combination beef pho is equally fantastic. But if you really want to add another level of depth, you can order your pho stir-fried. They basically fry the chicken or beef with leeks, carrots, and the noodles. The result is a whole other level of complexity and smokiness to the dish. Perfect hangover food, pho’sho.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the real gem I uncovered in my most recent visit to Turtle Tower was the grilled fish, cha ca. Grilled turmeric-coated catfish is served in a deep cast-iron bowl resting over a chamber that holds a fire that sizzles the dish from below. You are given a plate of fresh green onions and fragrant dill, a bowl of roasted peanuts, and another bowl of onions in vinegar and are instructed by the waiter to add these to the cast iron to cook with the sizzling fish. After a couple minutes and a few stirs, the fish becomes nice and crispy and a curry-like texture is achieved. You add this on the fresh vermicelli noodles, season a tiny bit with the fish paste, and devour. It’s more than delicious; it’s an experience that must be experienced first-hand.\u003c/p>\n\u003cp>There are three locations of Turtle Tower–the one I usually go to is located on Larkin Street– but the one I visited was on Geary and was equally as delicious (though does not serve alcohol). Definitely visit either location for a large bowl of pho if you haven’t visited before, but definitely revisit for the grilled catfish pot– it’s like falling in love all over again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If inexpensive, no fuss and no muss pho is your preference then this is your place. If you don’t care for really spicy Asian cuisine and want to control it as much as you can this is also your place. If you don’t want to pay for ambiance then this is definitely your place. It’s North Vietnamese so the flavors are more subdued in comparison to the flavors of Central and Southern Vietnam, where spice is king. Pho appears to be the thing to eat here; it’s also the best bang for your buck. You can have a small bowl of pho, still pretty large, for around seven dollars. If you are a vegetarian or pescatarian however, you will be disappointed as there are maybe a handful of items you can enjoy. The waiters might offer you menu items without meat, but won’t tell you what it’s substituted with.\u003c/p>\n\u003cp>Our server recommended the pho ga long to me. When it appeared, I tasted it without the side lemon and sliced jalapenos, so I could taste the broth, and found it bland; it tasted more like a watered down broth. I had to add a healthy squeeze of the lemon, a few of the jalapenos, some Sriracha and hot oil. The giblets were cooked well and I actually preferred them over the chicken, however I wish it came with more; there were only three large whole giblets. I would’ve also preferred them sliced or chopped coarsely, instead of whole; that would’ve made each bite have giblet and also appear to have more in the dish. There was a nice amount of noodles, not too much. I really do prefer the northern wider noodles. I did not ask for hoisin sauce, I used what was on my table.\u003c/p>\n\u003cp>A small bowl of my pho was a little over seven dollars, okay for how much you got, which is not bad for San Francisco standards. If you want any accoutrements, then you’ll have to ask for them. Spring roll over imperial roll is my recommendation. I prefer pho for lunch so if I’m in the area during the day I’d possibly go back, especially if the air is chill. I’d try it again, especially for a seven dollar pho. If I’m going to ask for anything, I’m going to ask them to slice my giblets.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Saturday, May 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited the Turtle Tower Restaurant on a Saturday evening along with two other friends of mine. We were promptly seated at our table and were asked if we would like anything to drink. We ordered the house green tea in a pot. The tea was nice and hot and the server took our order immediately, which started to come within five minutes. The spring rolls were unusually large and wrapped in lettuce and very cold. \u003c/p>\n\u003cp>The Imperial Rolls with vermicelli noodles, lettuce, mint and cilantro were a very nice surprise full of vegetables, wrapped in a lettuce leaf and dipped in a very tasty peanut sauce and vinegar fish sauce. \u003c/p>\n\u003cp>A soup plate was my main course. The small portion is quite large, almost enough for 2 people. The broth was hot and it cooked the raw beef almost immediately. However, the broth lacked flavor; my friends also claimed their soups, number eight and number nine were quite unseasoned and lacked depth in flavor, unless lime juice or soy sauce were added.\u003c/p>\n\u003cp>Our side dishes were the combination fried rice and the sticky rice with chicken and sausage. Both dishes were quite good and flavorful and they did not need any sauces to be added.\u003c/p>\n\u003cp>For dessert I had their flan in coffee syrup. The flan lacked flavor of a homemade dessert and the coffee syrup was almost bitter and watery.\u003c/p>\n\u003cp>I was not impressed with the Turtle Tower as a restaurant that strives for serving excellent and tasty food to their customers. I saw it more as a fast lunch place where you go in to grab a quick bite because their service is fast rather than because you want to enjoy your dining experience.\u003c/p>\n\u003cp>The atmosphere and ambiance at the restaurant was that of a quiet rush, not aimed to make the guests feel welcome and happy. \u003c/p>\n\u003cp>The restroom was a very disappointing place to visit, very dirty, water all over the floor, no paper towels and no toilet paper seats. The sink was breaking off the wall and looked like this room had not been cleaned and serviced in days. The restaurant overall looked a little run down and uninviting.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In my opinion, the Turtle Tower Restaurant does not deserve to be recommended, and I will not return to visit it again.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Omar:\u003c/strong> \"The pho ga (chicken) is the most popular– the broth is simmered for more than fifteen hours and is fortified with free-range chickens.\"\u003cbr />\u003cstrong>Pauline:\u003c/strong> \"If you are a vegetarian or pescatarian however, you will be disappointed as there are maybe a handful of items you can enjoy.\"\u003cbr />\u003cstrong>Raphael:\u003c/strong> \" However, the broth lacked flavor; my friends also claimed their soups, number eight and number nine were quite unseasoned and lacked depth in flavor, unless lime juice or soy sauce were added.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Turtle Tower Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9898\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 9, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThere’s very little more that can be said about Turtle Tower. The place is somewhat of an institution in San Francisco. People know about it; it’s a thing. Yet, in my most recent experience, I’ve discovered something magical, something so delicious that the next time you visit you won’t not order this dish.\u003c/p>\n\u003cp>Now, if you’ve been living under a rock in San Francisco and haven’t heard of Turtle Tower, it’s a northern-style Vietnamese restaurant widely acclaimed for its pho-nomenal (I promise to sparingly pun from here-on-out) pho, or Vietnamese noodle soup. The pho ga (chicken) is the most popular– the broth is simmered for more than fifteen hours and is fortified with free-range chickens. Unlike Southern Vietnamese pho which is served with accompaniments like bean sprouts, basil, and hoisin sauce, the northern or Hanoi-styled pho at Turtle Tower is simply served with a side of green chilies and lime to add a bit of heat and acidity to a perfectly clean and pristine broth.\u003c/p>\n\u003cp>The combination beef pho is equally fantastic. But if you really want to add another level of depth, you can order your pho stir-fried. They basically fry the chicken or beef with leeks, carrots, and the noodles. The result is a whole other level of complexity and smokiness to the dish. Perfect hangover food, pho’sho.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the real gem I uncovered in my most recent visit to Turtle Tower was the grilled fish, cha ca. Grilled turmeric-coated catfish is served in a deep cast-iron bowl resting over a chamber that holds a fire that sizzles the dish from below. You are given a plate of fresh green onions and fragrant dill, a bowl of roasted peanuts, and another bowl of onions in vinegar and are instructed by the waiter to add these to the cast iron to cook with the sizzling fish. After a couple minutes and a few stirs, the fish becomes nice and crispy and a curry-like texture is achieved. You add this on the fresh vermicelli noodles, season a tiny bit with the fish paste, and devour. It’s more than delicious; it’s an experience that must be experienced first-hand.\u003c/p>\n\u003cp>There are three locations of Turtle Tower–the one I usually go to is located on Larkin Street– but the one I visited was on Geary and was equally as delicious (though does not serve alcohol). Definitely visit either location for a large bowl of pho if you haven’t visited before, but definitely revisit for the grilled catfish pot– it’s like falling in love all over again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Thursday, May 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If inexpensive, no fuss and no muss pho is your preference then this is your place. If you don’t care for really spicy Asian cuisine and want to control it as much as you can this is also your place. If you don’t want to pay for ambiance then this is definitely your place. It’s North Vietnamese so the flavors are more subdued in comparison to the flavors of Central and Southern Vietnam, where spice is king. Pho appears to be the thing to eat here; it’s also the best bang for your buck. You can have a small bowl of pho, still pretty large, for around seven dollars. If you are a vegetarian or pescatarian however, you will be disappointed as there are maybe a handful of items you can enjoy. The waiters might offer you menu items without meat, but won’t tell you what it’s substituted with.\u003c/p>\n\u003cp>Our server recommended the pho ga long to me. When it appeared, I tasted it without the side lemon and sliced jalapenos, so I could taste the broth, and found it bland; it tasted more like a watered down broth. I had to add a healthy squeeze of the lemon, a few of the jalapenos, some Sriracha and hot oil. The giblets were cooked well and I actually preferred them over the chicken, however I wish it came with more; there were only three large whole giblets. I would’ve also preferred them sliced or chopped coarsely, instead of whole; that would’ve made each bite have giblet and also appear to have more in the dish. There was a nice amount of noodles, not too much. I really do prefer the northern wider noodles. I did not ask for hoisin sauce, I used what was on my table.\u003c/p>\n\u003cp>A small bowl of my pho was a little over seven dollars, okay for how much you got, which is not bad for San Francisco standards. If you want any accoutrements, then you’ll have to ask for them. Spring roll over imperial roll is my recommendation. I prefer pho for lunch so if I’m in the area during the day I’d possibly go back, especially if the air is chill. I’d try it again, especially for a seven dollar pho. If I’m going to ask for anything, I’m going to ask them to slice my giblets.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Turtle Tower Restaurant:\u003c/strong> Saturday, May 4, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I visited the Turtle Tower Restaurant on a Saturday evening along with two other friends of mine. We were promptly seated at our table and were asked if we would like anything to drink. We ordered the house green tea in a pot. The tea was nice and hot and the server took our order immediately, which started to come within five minutes. The spring rolls were unusually large and wrapped in lettuce and very cold. \u003c/p>\n\u003cp>The Imperial Rolls with vermicelli noodles, lettuce, mint and cilantro were a very nice surprise full of vegetables, wrapped in a lettuce leaf and dipped in a very tasty peanut sauce and vinegar fish sauce. \u003c/p>\n\u003cp>A soup plate was my main course. The small portion is quite large, almost enough for 2 people. The broth was hot and it cooked the raw beef almost immediately. However, the broth lacked flavor; my friends also claimed their soups, number eight and number nine were quite unseasoned and lacked depth in flavor, unless lime juice or soy sauce were added.\u003c/p>\n\u003cp>Our side dishes were the combination fried rice and the sticky rice with chicken and sausage. Both dishes were quite good and flavorful and they did not need any sauces to be added.\u003c/p>\n\u003cp>For dessert I had their flan in coffee syrup. The flan lacked flavor of a homemade dessert and the coffee syrup was almost bitter and watery.\u003c/p>\n\u003cp>I was not impressed with the Turtle Tower as a restaurant that strives for serving excellent and tasty food to their customers. I saw it more as a fast lunch place where you go in to grab a quick bite because their service is fast rather than because you want to enjoy your dining experience.\u003c/p>\n\u003cp>The atmosphere and ambiance at the restaurant was that of a quiet rush, not aimed to make the guests feel welcome and happy. \u003c/p>\n\u003cp>The restroom was a very disappointing place to visit, very dirty, water all over the floor, no paper towels and no toilet paper seats. The sink was breaking off the wall and looked like this room had not been cleaned and serviced in days. The restaurant overall looked a little run down and uninviting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In my opinion, the Turtle Tower Restaurant does not deserve to be recommended, and I will not return to visit it again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Copita Tequileria y Comida: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9929\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">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/cp812iPod.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=fIfcqxUAvbY]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ndiaA\">Map\u003c/a>\u003cbr>\n739 Bridgeway\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)585-5055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.copitarestaurant.com\">copitarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/copitatequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/copitacomida\">@copitacomida\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Joanne Weir and Larry Mindel\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gonzalo Rivera\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Gonzalo Rivera\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> 24-Hour Carnitas, Fried Pork Belly Tacos with Pickled Onions and Pipian Mole, Mexico Style Quesadillas, Housemade Chorizo Verde Tacos, Chicken Tinga, Handmade Tortillas, Papas Bravas, Coctel Mixto, Wood-Roasted Guajillo Chicken, Copita Margarita \u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-11:00pm (Brunch 10:00am-3:00pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm (Brunch 10:00am-3:00pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Sat & Sun), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover, JBC\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, through \u003ca href=\"http://www.urbanspoon.com/r/6/1630542/restaurant/Copita-Tequileria-y-Comida-Sausalito\">UrbanSpoon\u003c/a>\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> 1 month\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, reservations recommended, communal table for 10\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)585-5055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.copitarestaurant.com\">copitarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/copitatequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/copitacomida\">@copitacomida\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Joanne Weir and Larry Mindel\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gonzalo Rivera\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Gonzalo Rivera\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> 24-Hour Carnitas, Fried Pork Belly Tacos with Pickled Onions and Pipian Mole, Mexico Style Quesadillas, Housemade Chorizo Verde Tacos, Chicken Tinga, Handmade Tortillas, Papas Bravas, Coctel Mixto, Wood-Roasted Guajillo Chicken, Copita Margarita \u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-11:00pm (Brunch 10:00am-3:00pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm (Brunch 10:00am-3:00pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Brunch (Sat & Sun), Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover, JBC\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, through \u003ca href=\"http://www.urbanspoon.com/r/6/1630542/restaurant/Copita-Tequileria-y-Comida-Sausalito\">UrbanSpoon\u003c/a>\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> 1 month\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, reservations recommended, communal table for 10\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Copita Tequileria y Comida: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Copita on a Wednesday evening along with 3 other friends of mine. We were promptly seated at our table and asked if we would like anything to drink. The preparation of all their dishes here at Copita is in a wonderful and upscale version, amazing presentation and they all have the true flavor of México, which I know very well because I am from México City.\u003c/p>\n\u003cp>Among the dishes ordered, we had the Papaya and Sausalito Watercress Salad with Avocado chunks and lots of Queso Oxaca strings and a drizzle of lime juice and sea salt. We also ordered four types of Tacos: The Pork Belly Tacos, the Tacos Al Pastor of marinated Pork Loin in Guajilo Chile, the Cornmeal dusted Fried Oyster Tacos with an exquisite Chile de árbol Tarter Sauce, and the California Kobe Beef Flank steak tacos, where the beef was cooked to perfection, totally tender and juicy that just melts in the mouth served with Chipotle Crème, a complete over the top combination of flavors.\u003c/p>\n\u003cp>Immediately, we realized Copita was not your average run-of-the-mill Tex-Mex style Mexican restaurant you see all over California and the US. At Copita, they do not serve rice and beans with every plate you order. Rice and beans are not even on the menu! All the dishes served here are true and original recipes and flavors from old México made with the highest quality local organic ingredients available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of our ‘Big Plates’ included the Birria de Chivo, a Young Goat Stew, tender and juicy, served with a side cup of the broth of the goat, with chick peas and herbs. This was the most delicious dish I have ever tasted. The Goat was succulent, deep in flavors with mild chile spices and with an incomparable rich taste of a dish extremely well prepared.\u003c/p>\n\u003cp>The Piece of Resistance came last: The incredible, phenomenal and most fantastic of all Desserts, the Oaxacan Chocolate Milkshake Spiked with Añejo Tequila and Spiced Mexican Wedding Cookies on the side. This is truly a “Drink of The Gods” !!! We actually had to order seconds! – It was Celestial !!!\u003c/p>\n\u003cp>My experience with Copita has been of a total elation of Mexican food, very authentic and yet modern, their drinks, their hospitality and their service. The quality of food is just fantastic, traditional Mexican elevated to the tenth power of excellence. The atmosphere is vibrant and energetic and everyone seems to be enjoying their food and drinks enormously. The ahh’s and ohh’s of surprise are heard all over the room when a new plate is brought to the tables. The upscale quality of the food at Copital, as well as the detailed preparation of their dishes with those incredible flavors, make this restaurant a great value for your dollar, since you can spend the same amount of money elsewhere and not be anywhere nearly as happy and truly satisfied as you will be at Copita.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost can’t get behind expensive high-end Mexican cuisine, but if you open that wallet wide then you’ll really enjoy this place. There’s real Mexican food here folks, so don’t expect to see a burrito or chimichanga. There are some things you’ll have to hold on to your sombreros when you see the menu, but it’s all worth it. How can it not be with Joanne Weir as chef? James Beard winner, worked with Alice Waters, enough said. Would I go here every time I have a craving for Mexican food? No, I can get snazzy authentic tacos elsewhere; however I will go back and have others eat authentically! I’m an adventurous eater and have traveled extensively throughout Mexico and my meal transported me back to trips I’ve made to Guadalajara, Morelia and D.F. (Mexico City). \u003c/p>\n\u003cp>What did I eat? Let’s start with my entrée, young goat birria. Wow that birria! There were three tacos and a small bowl of the birria. This “large entrée” really should’ve been a much larger cazuela of birria with tortillas on the side, but I got over it because that goat was so moist! You know you’re eating goat, which does taste a lot like lamb and not chicken. You almost can’t get more authentic than birria; the only thing that comes close is mole, of course. My birria and the michelada I ordered made me feel as if I was transported to a cocina in Guadalajara. The micheladas here are supposedly secret for lunch and dinner; they evidently offer them only for brunch. They may have said that I can’t get the rajas on the side of my quesadilla, but the papas bravas with fried jalapenos and an avocado crema were perfectly spiced with cumin-arbol chili. I could eat a whole bowl of those potatoes with a Mexican twist! Yes, you have to pay for chips and salsa here. The tomatillo avocado salsa, which tasted like aguacate that you get in Mexico (the original guacamole), was fantastic. Finish off with Mexico’s version of donut holes called bunuelos with coconut flan sauce and all is good with your tummy and your snazzy Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Saturday, May 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I need to preface this review with the fact that I love tacos. I’m a taco connoisseur, a taconnoisseur, if you will. I even wrote a blog about my hunt for the \u003ca href=\"http://the-mission-taco.blogspot.com\">perfect taco in the Mission\u003c/a>. So, take me to a place with tacos, and you can bet that I will order them. And they better be delicious. Thankfully for Copita, they were.\u003c/p>\n\u003cp>Copita is a technique and ingredient-driven traditional Mexican restaurant co-owned by celebrity chef /writer Joanne Weir. The ingredients are top-notch and the care and attention to traditional flavors are elevated with incredible technique and precision (Weir has brought on executive chef Gonzalo Rivera, who is of Mexican heritage and has worked under Michael Mina). This idea of tradition meets technique can especially be seen in the young goat birria, which is braised to perfection in a smoky chile ancho adobo sauce and served with its natural au jus and handmade tortillas.\u003c/p>\n\u003cp>Another standout dish is the trio of mini-tamales (tamalitos), which are served with fillings that change with the seasons and prepared with a masa so ethereally light that it could give the Tamale Lady a run for her money. The coctel mixto ceviche is also a bright, beautiful, and refreshing win.\u003c/p>\n\u003cp>The one downside to Copita is that despite the deliciousness, amazing service, and freshness of the quality ingredients, each dish is priced exactly three dollars too high. The chips and salsa is $4, and the guacamole is $8. That’s $12 for chips, salsa, and guacamole; a bit steep in my opinion. I ordered the lobster and shrimp tacos priced at $17– however it was definitely more of a $13 or $14 portion. The mispricing could be a result of celebrity-chef ownership or the high real estate on Sausalito’s waterfront, but it doesn’t matter: the place was completely packed for dinner on a Saturday night. My advice is to just order a couple extra margaritas and enjoy yourself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I do plan to visit Copita again when I’m in Sausalito, and would recommend it to anyone who is in the area and looking for a delicious dinner.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Copita Tequileria y Comida: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9885\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/raphael-loperena125x125.jpg\" alt=\"Raphael Loperena\" title=\"Raphael Loperena\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raphael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Cupertino\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Copita Tequileria y Comida\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nI visited Copita on a Wednesday evening along with 3 other friends of mine. We were promptly seated at our table and asked if we would like anything to drink. The preparation of all their dishes here at Copita is in a wonderful and upscale version, amazing presentation and they all have the true flavor of México, which I know very well because I am from México City.\u003c/p>\n\u003cp>Among the dishes ordered, we had the Papaya and Sausalito Watercress Salad with Avocado chunks and lots of Queso Oxaca strings and a drizzle of lime juice and sea salt. We also ordered four types of Tacos: The Pork Belly Tacos, the Tacos Al Pastor of marinated Pork Loin in Guajilo Chile, the Cornmeal dusted Fried Oyster Tacos with an exquisite Chile de árbol Tarter Sauce, and the California Kobe Beef Flank steak tacos, where the beef was cooked to perfection, totally tender and juicy that just melts in the mouth served with Chipotle Crème, a complete over the top combination of flavors.\u003c/p>\n\u003cp>Immediately, we realized Copita was not your average run-of-the-mill Tex-Mex style Mexican restaurant you see all over California and the US. At Copita, they do not serve rice and beans with every plate you order. Rice and beans are not even on the menu! All the dishes served here are true and original recipes and flavors from old México made with the highest quality local organic ingredients available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of our ‘Big Plates’ included the Birria de Chivo, a Young Goat Stew, tender and juicy, served with a side cup of the broth of the goat, with chick peas and herbs. This was the most delicious dish I have ever tasted. The Goat was succulent, deep in flavors with mild chile spices and with an incomparable rich taste of a dish extremely well prepared.\u003c/p>\n\u003cp>The Piece of Resistance came last: The incredible, phenomenal and most fantastic of all Desserts, the Oaxacan Chocolate Milkshake Spiked with Añejo Tequila and Spiced Mexican Wedding Cookies on the side. This is truly a “Drink of The Gods” !!! We actually had to order seconds! – It was Celestial !!!\u003c/p>\n\u003cp>My experience with Copita has been of a total elation of Mexican food, very authentic and yet modern, their drinks, their hospitality and their service. The quality of food is just fantastic, traditional Mexican elevated to the tenth power of excellence. The atmosphere is vibrant and energetic and everyone seems to be enjoying their food and drinks enormously. The ahh’s and ohh’s of surprise are heard all over the room when a new plate is brought to the tables. The upscale quality of the food at Copital, as well as the detailed preparation of their dishes with those incredible flavors, make this restaurant a great value for your dollar, since you can spend the same amount of money elsewhere and not be anywhere nearly as happy and truly satisfied as you will be at Copita.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/pauline-stavaris125x125.jpg\" alt=\"Pauline Stavaris\" title=\"Pauline Stavaris\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pauline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zin Restaurant & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Wednesday, May 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost can’t get behind expensive high-end Mexican cuisine, but if you open that wallet wide then you’ll really enjoy this place. There’s real Mexican food here folks, so don’t expect to see a burrito or chimichanga. There are some things you’ll have to hold on to your sombreros when you see the menu, but it’s all worth it. How can it not be with Joanne Weir as chef? James Beard winner, worked with Alice Waters, enough said. Would I go here every time I have a craving for Mexican food? No, I can get snazzy authentic tacos elsewhere; however I will go back and have others eat authentically! I’m an adventurous eater and have traveled extensively throughout Mexico and my meal transported me back to trips I’ve made to Guadalajara, Morelia and D.F. (Mexico City). \u003c/p>\n\u003cp>What did I eat? Let’s start with my entrée, young goat birria. Wow that birria! There were three tacos and a small bowl of the birria. This “large entrée” really should’ve been a much larger cazuela of birria with tortillas on the side, but I got over it because that goat was so moist! You know you’re eating goat, which does taste a lot like lamb and not chicken. You almost can’t get more authentic than birria; the only thing that comes close is mole, of course. My birria and the michelada I ordered made me feel as if I was transported to a cocina in Guadalajara. The micheladas here are supposedly secret for lunch and dinner; they evidently offer them only for brunch. They may have said that I can’t get the rajas on the side of my quesadilla, but the papas bravas with fried jalapenos and an avocado crema were perfectly spiced with cumin-arbol chili. I could eat a whole bowl of those potatoes with a Mexican twist! Yes, you have to pay for chips and salsa here. The tomatillo avocado salsa, which tasted like aguacate that you get in Mexico (the original guacamole), was fantastic. Finish off with Mexico’s version of donut holes called bunuelos with coconut flan sauce and all is good with your tummy and your snazzy Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/omar-mamoon125x125.jpg\" alt=\"Omar Mamoon\" title=\"Omar Mamoon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Omar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Technology Consultant & Cookie Dough Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turtle Tower Restaurant\u003cbr>\n\u003cstrong>Reviewed Copita Tequileria y Comida:\u003c/strong> Saturday, May 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I need to preface this review with the fact that I love tacos. I’m a taco connoisseur, a taconnoisseur, if you will. I even wrote a blog about my hunt for the \u003ca href=\"http://the-mission-taco.blogspot.com\">perfect taco in the Mission\u003c/a>. So, take me to a place with tacos, and you can bet that I will order them. And they better be delicious. Thankfully for Copita, they were.\u003c/p>\n\u003cp>Copita is a technique and ingredient-driven traditional Mexican restaurant co-owned by celebrity chef /writer Joanne Weir. The ingredients are top-notch and the care and attention to traditional flavors are elevated with incredible technique and precision (Weir has brought on executive chef Gonzalo Rivera, who is of Mexican heritage and has worked under Michael Mina). This idea of tradition meets technique can especially be seen in the young goat birria, which is braised to perfection in a smoky chile ancho adobo sauce and served with its natural au jus and handmade tortillas.\u003c/p>\n\u003cp>Another standout dish is the trio of mini-tamales (tamalitos), which are served with fillings that change with the seasons and prepared with a masa so ethereally light that it could give the Tamale Lady a run for her money. The coctel mixto ceviche is also a bright, beautiful, and refreshing win.\u003c/p>\n\u003cp>The one downside to Copita is that despite the deliciousness, amazing service, and freshness of the quality ingredients, each dish is priced exactly three dollars too high. The chips and salsa is $4, and the guacamole is $8. That’s $12 for chips, salsa, and guacamole; a bit steep in my opinion. I ordered the lobster and shrimp tacos priced at $17– however it was definitely more of a $13 or $14 portion. The mispricing could be a result of celebrity-chef ownership or the high real estate on Sausalito’s waterfront, but it doesn’t matter: the place was completely packed for dinner on a Saturday night. My advice is to just order a couple extra margaritas and enjoy yourself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines and beer on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">episode 812\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildhorsewinery.com\">2011 Wild Horse, “Unbridled” Pinot Noir, Santa Barbara County, California\u003c/a> ($24) — With a silky, suppleness and dark red berry fruit notes that define Pinot Noir from Santa Barbara, this intense red is a wild one. Uncork and enjoy alongside roast pork loin in mushroom sauce or with a variety of soft (and preferably stinky) cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarksburgwineco.com/pages_w/wines_cb.html\">2010 Clarksburg Wine Company, Chenin Blanc, Clarksburg, California\u003c/a> ($16) — An under-appreciated white variety, Chenin Blanc, shines in the Clarksburg area of California. Cool nights and warm days allow the grapes full maturity so they can express jasmine and peach aromas but still capture zesty flavors on the palate. This balanced beauty is a great alternative to Chardonnay. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2012 Madrigal Sauvignon Blanc, Napa Valley, California\u003c/a> ($25) — From a small, family-owned Napa Valley producer, this crisp white shows what sunshine-laden Sauvignon Blanc vineyards can produce — a wine that captures ripe citrus fruit with a tinge of herbal freshness. It’s sunshine in a bottle. \u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2008 Madrigal Sonnet #63, Napa Valley, California\u003c/a> ($65) — With its depth, complexity, and age-worthiness, this is a red Bordeaux-style blend that would make Shakespeare proud. Dark fruit notes mingle with toastiness and hints of spice in a wine worthy of poetry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/cp812-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/cp812-wines1000.jpg\" alt=\"Wine that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 812. Photo: Wendy Goodfriend\" class=\"size-full wp-image-9863\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines and beer on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9872\">episode 812\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildhorsewinery.com\">2011 Wild Horse, “Unbridled” Pinot Noir, Santa Barbara County, California\u003c/a> ($24) — With a silky, suppleness and dark red berry fruit notes that define Pinot Noir from Santa Barbara, this intense red is a wild one. Uncork and enjoy alongside roast pork loin in mushroom sauce or with a variety of soft (and preferably stinky) cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarksburgwineco.com/pages_w/wines_cb.html\">2010 Clarksburg Wine Company, Chenin Blanc, Clarksburg, California\u003c/a> ($16) — An under-appreciated white variety, Chenin Blanc, shines in the Clarksburg area of California. Cool nights and warm days allow the grapes full maturity so they can express jasmine and peach aromas but still capture zesty flavors on the palate. This balanced beauty is a great alternative to Chardonnay. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2012 Madrigal Sauvignon Blanc, Napa Valley, California\u003c/a> ($25) — From a small, family-owned Napa Valley producer, this crisp white shows what sunshine-laden Sauvignon Blanc vineyards can produce — a wine that captures ripe citrus fruit with a tinge of herbal freshness. It’s sunshine in a bottle. \u003c/p>\n\u003cp>\u003ca href=\"http://www.madrigalvineyards.com/\">2008 Madrigal Sonnet #63, Napa Valley, California\u003c/a> ($65) — With its depth, complexity, and age-worthiness, this is a red Bordeaux-style blend that would make Shakespeare proud. Dark fruit notes mingle with toastiness and hints of spice in a wine worthy of poetry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/cp812-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/cp812-wines1000.jpg\" alt=\"Wine that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 812. Photo: Wendy Goodfriend\" class=\"size-full wp-image-9863\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp812-wines1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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