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"content": "\u003cp>\u003cstrong>Live Sushi: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">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/cp811iPod.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=AG0oOevRaU4]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DTQjr\">Map\u003c/a>\u003cbr>\n4808 Mission Street (at Onondaga Avenue)\u003cbr>\nSan Francisco, CA 94112\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)585-5055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:livesushisf@gmail.com\">livesushisf@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.livesushimission.com\">livesushimission.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/LiveSushi\">Live Sushi\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kash Feng\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jackson Yu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Live Scallop, Aji Tataki \u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> 720ml under/$15per, 720ml over/$30per\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Late Night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Check for “Omakase” menu (Chef’s Choice) – available anytime\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\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 Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, 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> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Live Sushi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9740\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Live Sushi:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Fresh and delicious sushi right in the Excelsior District of San Francisco! We were so excited to find creative and fresh sushi right by our house. Every time we walk in, the whole restaurant welcomes us and brightens our day! The miso soup is flavorful and better than any miso soup we have ever tried; each roll is unique and fresh. There are also a variety of rolls depending upon spice, fish, raw or fried. I always start with a spicy scallop hand roll which has just the right amount of spice, scallops and rice; they’re all fresh and filling! This was the first time we tried the DJ Roll which had a great kick to it and did not disappoint. In addition to all of the amazing sushi, they also have a huge sake selection! We try new sake every time we go and still have not tried them all.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Live Sushi:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Two of us went to Live Sushi on a Sunday afternoon; finding parking was not a problem. The music played seemed more appropriate for a club than a sushi restaurant. Our server was great! We started off with the hamachi salad which was excellent, very fresh and crisp. Then we had the Nemo scallops which were very bland and not warm enough. We then had two sushi rolls, the DJ and the Rainbow. The DJ was very spicy with jalapeno slices but we both love spicy. The rainbow was excellent as well, nice and crunchy. We also decided to have the teriyaki chicken dinner, which is actually my favorite. The portions are big, the chicken was very tender, and the sauce is the perfect amount of sweetness. We also had the sashimi albacore side dish which is also excellent; very fresh. However, the Mochi ice cream was nothing out of the ordinary. If I were to be in the area craving sushi I would stop by.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Live Sushi:\u003c/strong> Saturday, April 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Live Sushi is a high-end romantic oasis nestled between a funeral parlor and seedy bars in the outer Mission area of San Francisco with precarious street parking. My husband jokingly asked his six-foot-four brother to hold his hand as we walked to the address. However, once you walk in, the atmosphere is calm and sophisticated with pleasant background music. The service is polite, attentive and accommodating. Cucumber-adorned water is served immediately as well as some of the best fresh wasabi and ginger I have ever had. The sake menu is extensive and Joe is very knowledgeable and gave a wonderful description of a variety of different sakes before he recommended the “special” Tedorigawa cold sake that was delicious and superbly complemented the fish. However it ended up being about three times more expensive than what I have commonly paid for other comparable cold sakes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The fish we ordered was incredibly fresh and well presented by very talented sushi chefs. Each dish was smartly adorned with flowers, green leaves or fruit but they were not overly fussy. The sashimi melts in your mouth, especially the “special” Blue Fin toro that also ended up being three times more expensive as well. They partially redeemed themselves by serving us samples of mini Spanish mackerel toro and their signature Cherry Bomb, a cream cheese salmon and rice ball that we enjoyed. The uni is firm and delectable with the perfect mustard color and a pleasant odor. The giant clam is sweet and crisp. The chef opens the live giant clam and literally slaps it to make if firm up and sprinkles it with salt before nestling it onto a bed of rice. The perfect ending to the meal was the complimentary Mochi ice cream served in 3 flavors: floral green tea, rich sesame and refreshing citrus. I would return to Live Sushi and recommend it to friends for a special night out, but I would warn them to stick to the standard menu and watch out for the price on the “specials.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Live Sushi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9740\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Live Sushi:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Fresh and delicious sushi right in the Excelsior District of San Francisco! We were so excited to find creative and fresh sushi right by our house. Every time we walk in, the whole restaurant welcomes us and brightens our day! The miso soup is flavorful and better than any miso soup we have ever tried; each roll is unique and fresh. There are also a variety of rolls depending upon spice, fish, raw or fried. I always start with a spicy scallop hand roll which has just the right amount of spice, scallops and rice; they’re all fresh and filling! This was the first time we tried the DJ Roll which had a great kick to it and did not disappoint. In addition to all of the amazing sushi, they also have a huge sake selection! We try new sake every time we go and still have not tried them all.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Live Sushi:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Two of us went to Live Sushi on a Sunday afternoon; finding parking was not a problem. The music played seemed more appropriate for a club than a sushi restaurant. Our server was great! We started off with the hamachi salad which was excellent, very fresh and crisp. Then we had the Nemo scallops which were very bland and not warm enough. We then had two sushi rolls, the DJ and the Rainbow. The DJ was very spicy with jalapeno slices but we both love spicy. The rainbow was excellent as well, nice and crunchy. We also decided to have the teriyaki chicken dinner, which is actually my favorite. The portions are big, the chicken was very tender, and the sauce is the perfect amount of sweetness. We also had the sashimi albacore side dish which is also excellent; very fresh. However, the Mochi ice cream was nothing out of the ordinary. If I were to be in the area craving sushi I would stop by.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Live Sushi:\u003c/strong> Saturday, April 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Live Sushi is a high-end romantic oasis nestled between a funeral parlor and seedy bars in the outer Mission area of San Francisco with precarious street parking. My husband jokingly asked his six-foot-four brother to hold his hand as we walked to the address. However, once you walk in, the atmosphere is calm and sophisticated with pleasant background music. The service is polite, attentive and accommodating. Cucumber-adorned water is served immediately as well as some of the best fresh wasabi and ginger I have ever had. The sake menu is extensive and Joe is very knowledgeable and gave a wonderful description of a variety of different sakes before he recommended the “special” Tedorigawa cold sake that was delicious and superbly complemented the fish. However it ended up being about three times more expensive than what I have commonly paid for other comparable cold sakes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The fish we ordered was incredibly fresh and well presented by very talented sushi chefs. Each dish was smartly adorned with flowers, green leaves or fruit but they were not overly fussy. The sashimi melts in your mouth, especially the “special” Blue Fin toro that also ended up being three times more expensive as well. They partially redeemed themselves by serving us samples of mini Spanish mackerel toro and their signature Cherry Bomb, a cream cheese salmon and rice ball that we enjoyed. The uni is firm and delectable with the perfect mustard color and a pleasant odor. The giant clam is sweet and crisp. The chef opens the live giant clam and literally slaps it to make if firm up and sprinkles it with salt before nestling it onto a bed of rice. The perfect ending to the meal was the complimentary Mochi ice cream served in 3 flavors: floral green tea, rich sesame and refreshing citrus. I would return to Live Sushi and recommend it to friends for a special night out, but I would warn them to stick to the standard menu and watch out for the price on the “specials.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chavez Supermarket & Taqueria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9809\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">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/cp811iPod.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=_axxjCG85EQ]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/8eA1M\">Map\u003c/a>\u003cbr>\n24601 Mission Boulevard (at Sycamore Avenue)\u003cbr>\nHayward, CA 94544\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510)888-9878\u003cbr>\n\u003cstrong>Email:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chavezsuper.com\">chavezsuper.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Chavez-Supermarket/36462309720\">Chavez Supermarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChavezSuper\">@ChavezSuper\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Chavez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Chavez\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tacos, Burritos, Quesadillas, Nachos, Cheese Fries\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, 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 Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Chavez Supermarket & Taqueria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9769\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp> As always when you first arrive at the taqueria, you are greeted by the man behind the counter with a big smile. The food there is always great. You wait in line as the people ahead of you place their order. Once it was our turn we ordered a carne asada torta and my friend ordered the carne asada nachos. We then proceeded to the cashier, paid for our food, and were given our food on a tray. The portion size for the nachos is more than enough for two people. The quality of the meat is tender and my torta is just as good. The bread is soft and warm and the carne asada is tender and tasty. The atmosphere is casual as people do their grocery shopping in the adjacent grocery store. There is authentic Mexican music playing in the background and the prices are very reasonable, but what makes it even better is that you get very high quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChavez Market and Taqueria is easy to find despite all of the construction passing through downtown Hayward. It is a one-stop-shop for lunch and interesting and unusual authentic Mexican items as well as fresh produce and other traditional groceries. There is ample parking in the lot as it is a large Mexican supermarket with a taqueria cafeteria inside. The market is brightly lit and impeccably clean. The floor and walls are made up of brightly colored tiles. The staff members that were cleaning, busing the tables and working behind the food counter far outnumbered the customers. The staff behind the food counter is very helpful in explaining the menu, as there are several unusual items such as tongue, goat and tripe. All the basic ingredients wait in warming trays and bins. Everything looks incredibly fresh with not a can in sight. The pico de gallo salsa is made with fresh ripe tomatoes, serrano chili peppers, jalapeno peppers, chopped onion, garlic, cilantro, and lime juice. The shrimp fajita burrito is filled with lots of fresh grilled veggies including mild red and green peppers and onions that have a nice smoky taste. However it has a bit too much rice and lacked beans. The chile verde taco has excellent flavor with large chunks of tender pork in a roasted tomatillo, garlic and jalapeno sauce served with a variety of toppings to choose from like shredded lettuce, chopped tomatoes and shredded cheese. The chicken tamales are wrapped in the traditional cornhusk and have the best masa covering I have ever had. They are not heavy, but rather tender and light, made from masa harina flour, pork fat and chicken broth. There are also a great variety of beverages including an excellent Jamaican hibiscus flower agua fresca. The prices cannot be beat with most dishes ranging from six to nine dollars and the portion size is ample to ensure leftovers. If you were in the Hayward area I would highly recommend stopping by for some shopping and some lunch. They also offer a catering service that would be perfect for your next fiesta.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We ended up waiting in line for a bit over thirty minutes, but the food was not disappointing! It was all fresh and made right in front of you! Although it is not set up for separate appetizers and main courses, the group that I was with decided to get the super nachos to share before we each had our own main course. The nachos had plenty of toppings and each bite was very satisfying! Each of our main courses was huge; the portion size is something to brag about! The carnitas were perfectly cooked and the accompanying tortillas were very fresh. The burrito was also fresh and the flavors of salsa and guacamole were amazing. The shrimp quesadilla was equally delicious. The food was well worth the wait!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chavez Supermarket & Taqueria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9769\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp> As always when you first arrive at the taqueria, you are greeted by the man behind the counter with a big smile. The food there is always great. You wait in line as the people ahead of you place their order. Once it was our turn we ordered a carne asada torta and my friend ordered the carne asada nachos. We then proceeded to the cashier, paid for our food, and were given our food on a tray. The portion size for the nachos is more than enough for two people. The quality of the meat is tender and my torta is just as good. The bread is soft and warm and the carne asada is tender and tasty. The atmosphere is casual as people do their grocery shopping in the adjacent grocery store. There is authentic Mexican music playing in the background and the prices are very reasonable, but what makes it even better is that you get very high quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChavez Market and Taqueria is easy to find despite all of the construction passing through downtown Hayward. It is a one-stop-shop for lunch and interesting and unusual authentic Mexican items as well as fresh produce and other traditional groceries. There is ample parking in the lot as it is a large Mexican supermarket with a taqueria cafeteria inside. The market is brightly lit and impeccably clean. The floor and walls are made up of brightly colored tiles. The staff members that were cleaning, busing the tables and working behind the food counter far outnumbered the customers. The staff behind the food counter is very helpful in explaining the menu, as there are several unusual items such as tongue, goat and tripe. All the basic ingredients wait in warming trays and bins. Everything looks incredibly fresh with not a can in sight. The pico de gallo salsa is made with fresh ripe tomatoes, serrano chili peppers, jalapeno peppers, chopped onion, garlic, cilantro, and lime juice. The shrimp fajita burrito is filled with lots of fresh grilled veggies including mild red and green peppers and onions that have a nice smoky taste. However it has a bit too much rice and lacked beans. The chile verde taco has excellent flavor with large chunks of tender pork in a roasted tomatillo, garlic and jalapeno sauce served with a variety of toppings to choose from like shredded lettuce, chopped tomatoes and shredded cheese. The chicken tamales are wrapped in the traditional cornhusk and have the best masa covering I have ever had. They are not heavy, but rather tender and light, made from masa harina flour, pork fat and chicken broth. There are also a great variety of beverages including an excellent Jamaican hibiscus flower agua fresca. The prices cannot be beat with most dishes ranging from six to nine dollars and the portion size is ample to ensure leftovers. If you were in the Hayward area I would highly recommend stopping by for some shopping and some lunch. They also offer a catering service that would be perfect for your next fiesta.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Chavez Supermarket & Taqueria:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Bistro Vis à Vis [now Bistro Viz]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9807\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">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/cp811iPod.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=rdKVueodN0g]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"https://www.google.com/maps/place/Bistro+Viz/@37.970881,-122.5640033,17z/data=!3m1!4b1!4m2!3m1!1s0x8085973f3478b2e7:0xd6114cd27db03070\">Map\u003c/a>\u003cbr>\n115 San Anselmo Avenue\u003cbr>\nSan Anselmo, CA 94960\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)925-4370\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bistroviz.com/\">bistroviz.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Bistro-Vis-%C3%A0-Vis/156529191054131\">Bistro Viz\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Soo Young/ Erich Lichtblau\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Soo Young\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Capellini with Lobster Roe Emulsion, Baby Octopus and Wild Shrimp; Panko-crusted Halibut with Baby Artichoke, Yuzu Aioli and Truffled Shallot Vinaigrette; Fish Tacos; Salmon-stuffed Squash Blossoms (in season) \u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (there is a break in service 4:00pm-5:00pm)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:30am-4:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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> $35-$60\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bistro Vis à Vis [now Bistro Viz]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9807\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">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/cp811iPod.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/rdKVueodN0g'\n title='//www.youtube.com/embed/rdKVueodN0g'\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=\"https://www.google.com/maps/place/Bistro+Viz/@37.970881,-122.5640033,17z/data=!3m1!4b1!4m2!3m1!1s0x8085973f3478b2e7:0xd6114cd27db03070\">Map\u003c/a>\u003cbr>\n115 San Anselmo Avenue\u003cbr>\nSan Anselmo, CA 94960\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)925-4370\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bistroviz.com/\">bistroviz.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Bistro-Vis-%C3%A0-Vis/156529191054131\">Bistro Viz\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Soo Young/ Erich Lichtblau\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Soo Young\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Capellini with Lobster Roe Emulsion, Baby Octopus and Wild Shrimp; Panko-crusted Halibut with Baby Artichoke, Yuzu Aioli and Truffled Shallot Vinaigrette; Fish Tacos; Salmon-stuffed Squash Blossoms (in season) \u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (there is a break in service 4:00pm-5:00pm)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:30am-4:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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> $35-$60\u003cbr>\n\u003cstrong>Average Lunch/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bistro Vis à Vis [now Bistro Viz]: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9752\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Bistro Vis à Vis:\u003c/strong> Friday, April 19, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bistro Vis à Vis is a tiny amazing gem nestled with in the Bon Air shopping mall. There is plenty of parking and the restaurant is tucked between other shops. The modest space is energetic and contemporary, with some romantic outdoor seating that has heat lamps. It’s all totally unexpected and unforgettable. The owners Soo Young Kim and Erich Lichtblau really care about your experience and always give you their personalized touch. They are gracious, hospitable and attentive. They only live four blocks away, and like many of their frequent guests, often walk from their home, making it truly a neighborhood restaurant. \u003c/p>\n\u003cp>They are very conscientious about using high quality and sustainable organic ingredients. The food is unique and innovative due to Soo Young’s background in biochemistry yet there is something for everyone. The Tuna Tartare appetizer with ginger-sesame vinaigrette, tobiko, mixed greens and wonton chips is incredibly light and refreshing. They always have seasonal specials that are well worth trying, such as the capellini with a lobster roe emulsion, baby octopus and wild shrimp. During the season, they serve this with fresh Dungeness crab.\u003c/p>\n\u003cp> The dessert list is short and changes regularly. The beignets are incredible. Made with organic flour, they are light and not greasy, served piping hot with an organic blueberry compote and crème fresh. They have an eclectic, carefully chosen boutique wine list that puts to shame many a list of big names you might find in more extravagant restaurants. They offer most wines by the glass, carafe and by the bottle, so if you are not sure, they readily propose a taste before you commit. I advise allowing them to choose the perfect pairing for your meal. The food is reasonably priced and a couple can experience an affordable totally romantic evening as long as you don’t go crazy with the wine. It’s an exceptional spot for locals but is also worth a special trip to Marin for foodies.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Bistro Vis à Vis:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pulling up to the restaurant you are not sure what you are going to experience because it’s in a strip mall, but wow, wow, wow! Everyone in the party agreed we would come back in a heartbeat! The wine selection is diverse and all of the wines are delicious; our favorite was the Belle Glos Pinot Noir. Both appetizers were big enough to share, fresh, full of flavor and delicious. Each of the main entrees was unique, fresh and made to order! The fish tacos were my personal favorite, which include cabbage, fresh flaky fish, a mouth-watering taste and enough for lunch the next day! The desserts are delicious, rich and homemade! The food and wine are amazing and the service is beyond five-star! The chef and waiter were eager for feedback, welcoming and made the experience perfect.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Bistro Vis à Vis:\u003c/strong> Sunday, April 21, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Getting to the restaurant from the East Bay was no problem since it’s only a few minutes after crossing the San Rafael Bridge. There is ample parking since it’s in a shopping center. The server was very nice and energetic; he offered the specials, soup of the day and showed us a wine list. It seemed pretty extensive but I am not a wine expert. I had the clam chowder and I can honestly say it is probably one of best bowls of any soup I have ever had. Soo Young Kim, the owner, even came to our table and was very energetic and informative. My favorite food there is the cheeseburger, I was very happy to see that they offered it and I was not disappointed. My friend had the fish tacos and we both thought they were just okay. My only complaints concern the music and patrons, which at times were a bit distracting. Over all it was a great dining experience and I will definitely go back to try other dishes; well worth the price.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bistro Vis à Vis [now Bistro Viz]: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9752\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9727\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/rachel-janin125x125.jpg\" alt=\"Rachel Janin\" title=\"Rachel Janin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physical Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Vis à Vis\u003cbr>\n\u003cstrong>Reviewed Bistro Vis à Vis:\u003c/strong> Friday, April 19, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bistro Vis à Vis is a tiny amazing gem nestled with in the Bon Air shopping mall. There is plenty of parking and the restaurant is tucked between other shops. The modest space is energetic and contemporary, with some romantic outdoor seating that has heat lamps. It’s all totally unexpected and unforgettable. The owners Soo Young Kim and Erich Lichtblau really care about your experience and always give you their personalized touch. They are gracious, hospitable and attentive. They only live four blocks away, and like many of their frequent guests, often walk from their home, making it truly a neighborhood restaurant. \u003c/p>\n\u003cp>They are very conscientious about using high quality and sustainable organic ingredients. The food is unique and innovative due to Soo Young’s background in biochemistry yet there is something for everyone. The Tuna Tartare appetizer with ginger-sesame vinaigrette, tobiko, mixed greens and wonton chips is incredibly light and refreshing. They always have seasonal specials that are well worth trying, such as the capellini with a lobster roe emulsion, baby octopus and wild shrimp. During the season, they serve this with fresh Dungeness crab.\u003c/p>\n\u003cp> The dessert list is short and changes regularly. The beignets are incredible. Made with organic flour, they are light and not greasy, served piping hot with an organic blueberry compote and crème fresh. They have an eclectic, carefully chosen boutique wine list that puts to shame many a list of big names you might find in more extravagant restaurants. They offer most wines by the glass, carafe and by the bottle, so if you are not sure, they readily propose a taste before you commit. I advise allowing them to choose the perfect pairing for your meal. The food is reasonably priced and a couple can experience an affordable totally romantic evening as long as you don’t go crazy with the wine. It’s an exceptional spot for locals but is also worth a special trip to Marin for foodies.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/teresa-shipp125x125.jpg\" alt=\"Teresa Shipp\" title=\"Teresa Shipp\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Teresa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Live Sushi\u003cbr>\n\u003cstrong>Reviewed Bistro Vis à Vis:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pulling up to the restaurant you are not sure what you are going to experience because it’s in a strip mall, but wow, wow, wow! Everyone in the party agreed we would come back in a heartbeat! The wine selection is diverse and all of the wines are delicious; our favorite was the Belle Glos Pinot Noir. Both appetizers were big enough to share, fresh, full of flavor and delicious. Each of the main entrees was unique, fresh and made to order! The fish tacos were my personal favorite, which include cabbage, fresh flaky fish, a mouth-watering taste and enough for lunch the next day! The desserts are delicious, rich and homemade! The food and wine are amazing and the service is beyond five-star! The chef and waiter were eager for feedback, welcoming and made the experience perfect.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/marco-chavarin125x125.jpg\" alt=\"Marco Chavarin\" title=\"Marco Chavarin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marco\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Mobile Crisis Team\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chavez Supermarket & Taqueria\u003cbr>\n\u003cstrong>Reviewed Bistro Vis à Vis:\u003c/strong> Sunday, April 21, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Getting to the restaurant from the East Bay was no problem since it’s only a few minutes after crossing the San Rafael Bridge. There is ample parking since it’s in a shopping center. The server was very nice and energetic; he offered the specials, soup of the day and showed us a wine list. It seemed pretty extensive but I am not a wine expert. I had the clam chowder and I can honestly say it is probably one of best bowls of any soup I have ever had. Soo Young Kim, the owner, even came to our table and was very energetic and informative. My favorite food there is the cheeseburger, I was very happy to see that they offered it and I was not disappointed. My friend had the fish tacos and we both thought they were just okay. My only complaints concern the music and patrons, which at times were a bit distracting. Over all it was a great dining experience and I will definitely go back to try other dishes; well worth the price.\u003c/p>\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=mfdNd5686EI]\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=9727\">episode 811\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.wine-searcher.com/find/kuyen+maipo+valley+red+blend/2010\">2010 Kuyen, Red Blend, Maipo Valley, Chile\u003c/a> ($24) — Marrying Syrah, Cabernet Sauvignon and Carmenere in a seamless blend, this rich red captures the earthy yet fruit-driven character of Chile’s best wines. The word ‘kuyen’ means moon in the native Mapuche language and honors the sustainable way the grapes are grown. A wine to drink now with hearty meat dishes or age for up to a decade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hollyshill.com/\">2010 Holly’s Hill, Roussanne, El Dorado, California\u003c/a> ($25) — Roussanne is a grape variety hailing from the Rhone Valley and is a rarity in California. This is one of the best expressions outside France. Lushly styled with aromatic floral notes and nutty, ripe fruit flavors, it’s a white for lovers of complexity and class.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/cp811-wine-1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/10/cp811-wine-1000.jpg\" alt=\"Wine that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 811. Photo: Wendy Goodfriend\" class=\"size-full wp-image-9790\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp811-wine-1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp811-wine-1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp811-wine-1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/10/cp811-wine-1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 10 (#810) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>HRD Smokin’ Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9582\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9625\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Buddy’s Bites and Brews\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9599\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9629\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Metro Lafayette\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9612\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9634\">reviews\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003cbr>\n\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>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vonschubert.com/\">2011 Maximin Grunhauser Riesling, Mosel, Germany\u003c/a> ($20) — This legendary producer in Germany’s Mosel region, creates Rieslings of ethereal lightness. Aromas of peaches and flowers jump from the glass and taking a sip of the refreshingly zesty, off-dry white is like taking a quick holiday for your palate – it transports you to a happy place. My choice is to drink with spicy fare or light salads and fish dishes. It’s a wine that pleases all who drink it (and with lower alcohol, I can drink a whole bottle of it myself!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.drycreekvineyard.com\">2010 Dry Creek Vineyard “Heritage” Zinfandel, Sonoma County, California\u003c/a> ($19) — As one of California’s classic Zin producers, Dry Creek’s wines seamlessly blend concentration of flavors without sacrificing elegance. Bright berry notes are layered with a peppery kick in a red that makes you keep coming back for more. It’s a beauty and ranks among my favorite Zinfandels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.langetwins.com/\">2012 LangeTwins Sangiovese Rose, Lodi, California\u003c/a> — A hearty pink made from sustainably-grown grapes in Lodi. The Lange family have been grape growers for decades and opened their winery in 2006 crafting a variety of styles. Serve this one with everything from barbeque to burritos.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vonschubert.com/\">2011 Maximin Grunhauser Riesling, Mosel, Germany\u003c/a> ($20) — This legendary producer in Germany’s Mosel region, creates Rieslings of ethereal lightness. Aromas of peaches and flowers jump from the glass and taking a sip of the refreshingly zesty, off-dry white is like taking a quick holiday for your palate – it transports you to a happy place. My choice is to drink with spicy fare or light salads and fish dishes. It’s a wine that pleases all who drink it (and with lower alcohol, I can drink a whole bottle of it myself!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.drycreekvineyard.com\">2010 Dry Creek Vineyard “Heritage” Zinfandel, Sonoma County, California\u003c/a> ($19) — As one of California’s classic Zin producers, Dry Creek’s wines seamlessly blend concentration of flavors without sacrificing elegance. Bright berry notes are layered with a peppery kick in a red that makes you keep coming back for more. It’s a beauty and ranks among my favorite Zinfandels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.langetwins.com/\">2012 LangeTwins Sangiovese Rose, Lodi, California\u003c/a> — A hearty pink made from sustainably-grown grapes in Lodi. The Lange family have been grape growers for decades and opened their winery in 2006 crafting a variety of styles. Serve this one with everything from barbeque to burritos.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>HRD Smokin’ Grill: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9625\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/5A6YY\">Map\u003c/a>\u003cbr>\n532 Green Street (between Columbus Avenue and Grant Avenue)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot – across the street from the restaurant\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 402-0528\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:hrdgrill@yahoo.com\">hrdgrill@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.smokingrillsanfrancisco.com\">smokingrillsanfrancisco.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/hrdsmokingrill\">@HRDsmokinGrill\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Joanna Banks\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Joanna Banks\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Korean, Asian Fusion and Western Slow Crafted Smoked BBQ\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sweet Chili Fried Pork Chops, Kimchee Spicy Pork Burrito\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> : CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Late Night (Fri and Sat until 12:00am)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, from Trycaviar.com\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (38 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>HRD Smokin’ Grill: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9625\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/5A6YY\">Map\u003c/a>\u003cbr>\n532 Green Street (between Columbus Avenue and Grant Avenue)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot – across the street from the restaurant\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 402-0528\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:hrdgrill@yahoo.com\">hrdgrill@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.smokingrillsanfrancisco.com\">smokingrillsanfrancisco.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/hrdsmokingrill\">@HRDsmokinGrill\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Joanna Banks\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Joanna Banks\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Korean, Asian Fusion and Western Slow Crafted Smoked BBQ\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sweet Chili Fried Pork Chops, Kimchee Spicy Pork Burrito\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> : CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Late Night (Fri and Sat until 12:00am)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, from Trycaviar.com\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (38 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>HRD Smokin’ Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9582\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125.jpg\" alt=\"Caen Contee\" title=\"Caen Contee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Caen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chef and High-Tech Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> HRD Smokin’ Grill\u003cbr>\n\u003cstrong>Reviewed HRD Smokin’ Grill:\u003c/strong> Tuesday, April 16, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>HRD Smokin’ Grill is a North Beach oasis. Where everything else is Italian and often over-priced, HRD is a whole lot of Korean BBQ bang for your buck. The owner, Jojo, is a hard-working and friendly entrepreneur who makes everything from scratch, including all of her own sauces, for both this and the older location. While the NoMa HRD is open for breakfast and lunch the Grill is open for dinner, and you’re going to need napkins. The Smokin’ Chicken Salad is a favorite and the Wasabi Apple Coleslaw gives you just the right kick to take down the Korean Short Ribs. I’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/tara-oconnor125x125.jpg\" alt=\"Tara OConnor\" title=\"Tara OConnor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Optician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buddy’s Bites and Brews\u003cbr>\n\u003cstrong>Reviewed HRD Smokin’ Grill:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>HRD is a little Korean BBQ-Fusion spot in North Beach. We came on a Sunday afternoon. Plenty of parking, which was lucky for North Beach. It is a surprising location – when you think of North beach you think of Italian food, so go with an open mind. Plenty of picnic style tables throughout to take a seat at after you order from the menu above the cash register. And when I say cash register, I mean It’s a cash-only spot, so hit the ATM ahead of time. \u003c/p>\n\u003cp>The reasonably-priced menu had options of Asian burritos, tacos, bibimbaps (wasn’t sure what these were) and some side dishes as well. I wanted to try a few different things so I tried the pulled pork tacos, chicken tacos, Mongolian cheesesteak, and the char grilled kalbi bibimbaps and the kim chi spicy rice. The nice lady took our order and said we made good choices and that made me look forward to the dishes we selected. I had an afterthought to order some wasabi apple coleslaw and she offered to let me try it first. She put a small scoop in a little cup and I ate it while everyone awaited my reaction. Holy Wasabi! It really opened up my nasal passages. I had to pass as it wasn’t really what I was in the mood for, but it was really nice of her to offer. We ordered sodas from the self-serve beverage fridge. There was only a few options– Coke, Sprite, Snapple or water. \u003c/p>\n\u003cp>Once the food came out, the Kalbi Bibimbaps came out first. The kalbi was a gorgeous presentation. The ribs were affixed on top of a bed of greens and topped with a cooked egg. Unfortunately, the temperature of the dish was luke warm. The meat was very tasty and made me wish that it had came out piping hot, I would have enjoyed it much more. We also wished that they served beer/ or had beer as a beverage option, which would’ve been a nice pairing with the BBQ dishes. \u003c/p>\n\u003cp>The chicken tacos came out second and had a lovely presentation. The dish had three tacos on arranged standing up; stuffed with meat, a salad garnish and dressed with what looked like a creamy kim chi mayo sauce. I had high hopes for this dish. Unfortunately the meat tasted too much like kim chi. I like kim chi, but not that much. It over-powered the dish for me. \u003c/p>\n\u003cp>The Mongolian Cheesesteak was very good, but honestly if I want a cheesesteak in SF I will go to specialty Cheesesteak shop for that, not Korean BBQ. The Pulled Pork Tacos tasted like the exact same flavoring as the chicken tacos. I really wish it would have differentiated the flavorings between the two types of tacos. These were also dressed with the creamy sauce that tasted like kim chi mayo. The kim chi spicy rice was dry and uneventful. \u003c/p>\n\u003cp>While we were eating I asked why it was called HRD and the nice lady, (which identified herself as the owner) explained that they were fairly new. She mentioned she also owns HRD (Human Resources Dept.) coffee shop, downtown. She said many customers recognize the name, HRD, from the building downtown. She proceeded to ask how we were enjoying our food and if we had any comments. We declined and said thanks for her service. Next time I’m in North Beach I would rather eat Italian food than here, but if I’m in the mood for Korean BBQ and am in the area, I’d order the kalbi bibimbaps again, but ask for it served piping hot!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/casey-sasner125x125.jpg\" alt=\"Casey Sasner\" title=\"Casey Sasner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Casey\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mom-preneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Lafayette\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Metro Lafayette\u003cbr>\n\u003cstrong>Reviewed HRD Smokin’ Grill:\u003c/strong> Saturday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I knew the minute we walked into HRD Smokin’ Grill that we were in for a treat. It smelled amazing, was spic ‘n span clean, and the owner was just waiting to blow us away with what she clearly knows is good cooking. Although we were the only patrons at that moment, a line grew steadily behind us. With a huge smile, Jojo enthusiastically told us about the favorites on the menu, asked us questions about our preferences, and then waited patiently for us to make up our minds. We wanted to order it all, and since it was such a great value and we had a crowd, we nearly did. We sat at one of the many large picnic tables that enable this restaurant to allow a maximum capacity for the small space. The service was as fast as it was friendly.\u003c/p>\n\u003cp>The restaurant features BBQ fare and Korean dishes and I was surprised by how harmonious these two cuisines can be. The short ribs, marinated for twenty four hours in a teriyaki-type marinade, were worth the trip into the city. We had these in the bibimbap preparation and it was an amazing combo. The sweet chili fried pork chops had a thin and crispy sesame cornmeal crust and was dressed with a sweet and spicy sauce that had a really nice kick. Served a top a bed of nicely crisped fries the two big chops covered the whole plate! Alongside them was an apple wasabi coleslaw that I can honestly say I’ll be craving soon. Based on its taste and originality, ordering this dish is a must!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The taco plate was one of the biggest I’ve seen and was loaded with moist, flavorful char-grilled pineapple chicken. It had apple slaw and fresh julienned veggies on top. My only gripe would be that the corn tortillas were a little heavy and overwhelmed the chicken slightly. Thinner, lighter corn tortillas would’ve allowed the flavorful filling to shine as it could. The mashed potatoes with Japanese curry sauce (imagine curry-flavored gravy) was yummy and unique and presented a nice balance to the heat in some of the dishes. HRD Smokin’ Grill proudly lives up to the motto emblazoned on its awning: “Good Eats, Nice Peeps.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>HRD Smokin’ Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9582\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125.jpg\" alt=\"Caen Contee\" title=\"Caen Contee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Caen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chef and High-Tech Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> HRD Smokin’ Grill\u003cbr>\n\u003cstrong>Reviewed HRD Smokin’ Grill:\u003c/strong> Tuesday, April 16, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>HRD Smokin’ Grill is a North Beach oasis. Where everything else is Italian and often over-priced, HRD is a whole lot of Korean BBQ bang for your buck. The owner, Jojo, is a hard-working and friendly entrepreneur who makes everything from scratch, including all of her own sauces, for both this and the older location. While the NoMa HRD is open for breakfast and lunch the Grill is open for dinner, and you’re going to need napkins. The Smokin’ Chicken Salad is a favorite and the Wasabi Apple Coleslaw gives you just the right kick to take down the Korean Short Ribs. I’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/tara-oconnor125x125.jpg\" alt=\"Tara OConnor\" title=\"Tara OConnor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Optician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Castro Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buddy’s Bites and Brews\u003cbr>\n\u003cstrong>Reviewed HRD Smokin’ Grill:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>HRD is a little Korean BBQ-Fusion spot in North Beach. We came on a Sunday afternoon. Plenty of parking, which was lucky for North Beach. It is a surprising location – when you think of North beach you think of Italian food, so go with an open mind. Plenty of picnic style tables throughout to take a seat at after you order from the menu above the cash register. And when I say cash register, I mean It’s a cash-only spot, so hit the ATM ahead of time. \u003c/p>\n\u003cp>The reasonably-priced menu had options of Asian burritos, tacos, bibimbaps (wasn’t sure what these were) and some side dishes as well. I wanted to try a few different things so I tried the pulled pork tacos, chicken tacos, Mongolian cheesesteak, and the char grilled kalbi bibimbaps and the kim chi spicy rice. The nice lady took our order and said we made good choices and that made me look forward to the dishes we selected. I had an afterthought to order some wasabi apple coleslaw and she offered to let me try it first. She put a small scoop in a little cup and I ate it while everyone awaited my reaction. Holy Wasabi! It really opened up my nasal passages. I had to pass as it wasn’t really what I was in the mood for, but it was really nice of her to offer. We ordered sodas from the self-serve beverage fridge. There was only a few options– Coke, Sprite, Snapple or water. \u003c/p>\n\u003cp>Once the food came out, the Kalbi Bibimbaps came out first. The kalbi was a gorgeous presentation. The ribs were affixed on top of a bed of greens and topped with a cooked egg. Unfortunately, the temperature of the dish was luke warm. The meat was very tasty and made me wish that it had came out piping hot, I would have enjoyed it much more. We also wished that they served beer/ or had beer as a beverage option, which would’ve been a nice pairing with the BBQ dishes. \u003c/p>\n\u003cp>The chicken tacos came out second and had a lovely presentation. The dish had three tacos on arranged standing up; stuffed with meat, a salad garnish and dressed with what looked like a creamy kim chi mayo sauce. I had high hopes for this dish. Unfortunately the meat tasted too much like kim chi. I like kim chi, but not that much. It over-powered the dish for me. \u003c/p>\n\u003cp>The Mongolian Cheesesteak was very good, but honestly if I want a cheesesteak in SF I will go to specialty Cheesesteak shop for that, not Korean BBQ. The Pulled Pork Tacos tasted like the exact same flavoring as the chicken tacos. I really wish it would have differentiated the flavorings between the two types of tacos. These were also dressed with the creamy sauce that tasted like kim chi mayo. The kim chi spicy rice was dry and uneventful. \u003c/p>\n\u003cp>While we were eating I asked why it was called HRD and the nice lady, (which identified herself as the owner) explained that they were fairly new. She mentioned she also owns HRD (Human Resources Dept.) coffee shop, downtown. She said many customers recognize the name, HRD, from the building downtown. She proceeded to ask how we were enjoying our food and if we had any comments. We declined and said thanks for her service. Next time I’m in North Beach I would rather eat Italian food than here, but if I’m in the mood for Korean BBQ and am in the area, I’d order the kalbi bibimbaps again, but ask for it served piping hot!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/casey-sasner125x125.jpg\" alt=\"Casey Sasner\" title=\"Casey Sasner\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Casey\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mom-preneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Lafayette\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Metro Lafayette\u003cbr>\n\u003cstrong>Reviewed HRD Smokin’ Grill:\u003c/strong> Saturday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I knew the minute we walked into HRD Smokin’ Grill that we were in for a treat. It smelled amazing, was spic ‘n span clean, and the owner was just waiting to blow us away with what she clearly knows is good cooking. Although we were the only patrons at that moment, a line grew steadily behind us. With a huge smile, Jojo enthusiastically told us about the favorites on the menu, asked us questions about our preferences, and then waited patiently for us to make up our minds. We wanted to order it all, and since it was such a great value and we had a crowd, we nearly did. We sat at one of the many large picnic tables that enable this restaurant to allow a maximum capacity for the small space. The service was as fast as it was friendly.\u003c/p>\n\u003cp>The restaurant features BBQ fare and Korean dishes and I was surprised by how harmonious these two cuisines can be. The short ribs, marinated for twenty four hours in a teriyaki-type marinade, were worth the trip into the city. We had these in the bibimbap preparation and it was an amazing combo. The sweet chili fried pork chops had a thin and crispy sesame cornmeal crust and was dressed with a sweet and spicy sauce that had a really nice kick. Served a top a bed of nicely crisped fries the two big chops covered the whole plate! Alongside them was an apple wasabi coleslaw that I can honestly say I’ll be craving soon. Based on its taste and originality, ordering this dish is a must!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The taco plate was one of the biggest I’ve seen and was loaded with moist, flavorful char-grilled pineapple chicken. It had apple slaw and fresh julienned veggies on top. My only gripe would be that the corn tortillas were a little heavy and overwhelmed the chicken slightly. Thinner, lighter corn tortillas would’ve allowed the flavorful filling to shine as it could. The mashed potatoes with Japanese curry sauce (imagine curry-flavored gravy) was yummy and unique and presented a nice balance to the heat in some of the dishes. HRD Smokin’ Grill proudly lives up to the motto emblazoned on its awning: “Good Eats, Nice Peeps.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Buddy’s Bites and Brews: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9629\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">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/cp810iPod.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=Sb5ZxqdA4zY]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1Olp\">Map\u003c/a>\u003cbr>\n24297 Hesperian Boulevard (at Middle Lane)\u003cbr>\nHayward, CA 94545\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 300-3388\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@buddysbitesandbrews.com\">info@buddysbitesandbrews.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.buddysbitesandbrews.com\">buddysbitesandbrews.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/BuddysBitesAndBrews\">Buddy’s Bites and Brews\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/buddyshayward\">@buddyshayward\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Alan Draven Yu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ben Ellis\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Raymond Heywood\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American Comfort Food / Seaside Diner\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cioppino, Burgers, Wet Fries, Seafood Baskets\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, 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 Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, 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> Anytime\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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Pub Trivia\u003c/p>\n\n",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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