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"content": "\u003cp>\u003cstrong>Buddy’s Bites and Brews: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9599\">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/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 Buddy’s Bites and Brews:\u003c/strong> Wednesday, April 10, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There are not many places that I really crave, but I crave Buddy’s! The food is a-m-a-z-i-n-g! Buddy’s has a large selection of your all-American favorites as well as some new inventive ones. Ever tried a garlic and bacon stuffed hamburger topped with pineapple, jalapeño, mushroom, avocado, cream cheese, pepper jack and pesto aioli? Well, you haven’t lived until you have; it’s mind-blowing! Some other favorites are the fish tacos and calamari which are always fresh and perfectly cooked and served with their drinkable ranchero sauce; for you ranch connoisseurs, it’s a good one! \u003c/p>\n\u003cp>The restaurant owner was a surf instructor in a previous life hence the fresh seafood fare throughout the menu. You can always pick from their great beer selection from local breweries or try their sake-infused cocktails too! The portion sizes will rock your world as I always have a doggie-bag to take home after my meal, so come hungry! Buddy’s has a fantastic happy hour with great pricing and Wednesday is trivia night! I have never had to wait for a table here, but if do come on trivia night come early; it gets pretty hoppin’. Come for the food but stay for the fun! You can always count on Buddy’s for a great meal and a great time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/caen-contee125x125a.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 Buddy’s Bites and Brews:\u003c/strong> Wednesday, April 10, 2013\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s is your neighborhood bar and grill. It’s about seeing friends and enjoying a good beer after work or on the weekend. You don’t go here for the food, though it fills you up; you go here to disconnect, catch a game and then pull into the driveway at home feeling a little more relaxed–unless you took the hot wings challenge! Either way, I’d recommend going in the evening when the atmosphere has a bit more charm, unless you want it to be quiet. In which case, come for the lunch special and bring your own entertainment.\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 Buddy’s Bites and Brews:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s Bites and Brews is a great spot for a casual meal and drinks. This surf-themed pub serves beer and wine only and has a lively atmosphere. The wait staff is friendly and energetic. It seems clear that the happy and engaged clientele go to Buddy’s for a good time and the vibe is infectious. At most tables, you‘ll see tall two-liter cylinders of draft beer (they call them “pipelines”) so diners can draw from their own tap.\u003c/p>\n\u003cp>We went on family night and I don’t think I’ve ever been to a restaurant that caters to families to this extent. There is a bookcase filled with games like Jenga and Connect Four you can use at your table and kids 12 and under eat free on Sundays. With minimal prodding, our charismatic waiter, JD, proudly told us all about the chef, the owner and weekly specials. We asked him about the most popular dishes and he took us through the menu in a very thoughtful way. \u003c/p>\n\u003cp>The fish tacos are one of the most popular items and for good reason. The piping hot, freshly-breaded cod is served in corn tortillas with fresh pico de gallo and cabbage. A couple of sauces are served on the side– a spicy pink crema and a very spicy buffalo wing sauce. We shared two tacos as an appetizer and I immediately wished I had ordered them as my main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The cioppino we ordered was really outstanding with tons of fish and shellfish cooked perfectly and swimming in a delicious tomato broth. We ordered a portobello burger which was tasty but a little overwhelmed by the soft egg bun it was served on. The fries were good and so was the clam chowder which is great if you like bacon and who doesn’t? In fact, one of the drinks on the menu is a Buddy’s Bloody Mary which comes in a bacon-rimmed glass! I had a very fresh and tasty tall glass of house-made sangria. The “dessert nachos” were, as our daughter said, “very instagrammable” and tasty but not for the faint of caloric heart! All in all, Buddy’s Bites and Brews is a really fun spot and the chef has a great touch for seafood.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s is your neighborhood bar and grill. It’s about seeing friends and enjoying a good beer after work or on the weekend. You don’t go here for the food, though it fills you up; you go here to disconnect, catch a game and then pull into the driveway at home feeling a little more relaxed–unless you took the hot wings challenge! Either way, I’d recommend going in the evening when the atmosphere has a bit more charm, unless you want it to be quiet. In which case, come for the lunch special and bring your own entertainment.\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 Buddy’s Bites and Brews:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Buddy’s Bites and Brews is a great spot for a casual meal and drinks. This surf-themed pub serves beer and wine only and has a lively atmosphere. The wait staff is friendly and energetic. It seems clear that the happy and engaged clientele go to Buddy’s for a good time and the vibe is infectious. At most tables, you‘ll see tall two-liter cylinders of draft beer (they call them “pipelines”) so diners can draw from their own tap.\u003c/p>\n\u003cp>We went on family night and I don’t think I’ve ever been to a restaurant that caters to families to this extent. There is a bookcase filled with games like Jenga and Connect Four you can use at your table and kids 12 and under eat free on Sundays. With minimal prodding, our charismatic waiter, JD, proudly told us all about the chef, the owner and weekly specials. We asked him about the most popular dishes and he took us through the menu in a very thoughtful way. \u003c/p>\n\u003cp>The fish tacos are one of the most popular items and for good reason. The piping hot, freshly-breaded cod is served in corn tortillas with fresh pico de gallo and cabbage. A couple of sauces are served on the side– a spicy pink crema and a very spicy buffalo wing sauce. We shared two tacos as an appetizer and I immediately wished I had ordered them as my main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The cioppino we ordered was really outstanding with tons of fish and shellfish cooked perfectly and swimming in a delicious tomato broth. We ordered a portobello burger which was tasty but a little overwhelmed by the soft egg bun it was served on. The fries were good and so was the clam chowder which is great if you like bacon and who doesn’t? In fact, one of the drinks on the menu is a Buddy’s Bloody Mary which comes in a bacon-rimmed glass! I had a very fresh and tasty tall glass of house-made sangria. The “dessert nachos” were, as our daughter said, “very instagrammable” and tasty but not for the faint of caloric heart! All in all, Buddy’s Bites and Brews is a really fun spot and the chef has a great touch for seafood.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Metro Lafayette: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9634\">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=lKb48387KU8]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QtXJy\">Map\u003c/a>\u003cbr>\n3524 Mt. Diablo Boulevard (In the Plaza Center between First Street and Moraga Road)\u003cbr>\nLafayette, CA 94549\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (925) 284-4422\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:metrolafayette@yahoo.com\">metrolafayette@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://metrolafayette.com\">metrolafayette.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jack Moore, Owner/Sommelier\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Steve Jaramillo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Steve Jaramillo \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Ahi Tuna Poke, Pan-Seared Petrale Sole with Lemon-Caper Beurre Blanc, Roasted Poblano Chile, Crab Cakes, Duck Confit Spring Rolls, Tarte Tatin\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Brunch, Lunch, Dinner, Prix Fixe, Late Night (Separate menus for brunch, lunch, dinner, and late night after 9pm).\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Daily at all meal periods\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 Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/metro-lafayette\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Not necessary but accept reservations up to one year in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes (150 seats in garden patio)\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>Metro Lafayette: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9634\">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>\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/lKb48387KU8'\n title='//www.youtube.com/embed/lKb48387KU8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QtXJy\">Map\u003c/a>\u003cbr>\n3524 Mt. Diablo Boulevard (In the Plaza Center between First Street and Moraga Road)\u003cbr>\nLafayette, CA 94549\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> (925) 284-4422\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:metrolafayette@yahoo.com\">metrolafayette@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://metrolafayette.com\">metrolafayette.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jack Moore, Owner/Sommelier\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Steve Jaramillo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Steve Jaramillo \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Ahi Tuna Poke, Pan-Seared Petrale Sole with Lemon-Caper Beurre Blanc, Roasted Poblano Chile, Crab Cakes, Duck Confit Spring Rolls, Tarte Tatin\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-11:00pm Bar open until at least midnight.\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Brunch, Lunch, Dinner, Prix Fixe, Late Night (Separate menus for brunch, lunch, dinner, and late night after 9pm).\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Daily at all meal periods\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 Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/metro-lafayette\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Not necessary but accept reservations up to one year in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes (150 seats in garden patio)\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>Metro Lafayette: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9612\">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/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 Metro Lafayette:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Metro Lafayette ranks among the great East Bay restaurants because of its stellar food, wine list, cool vibe and vibrant bar. The gorgeous outdoor patio and stylish interiors make it a perfect escape from suburban humdrum. Established over six years ago by experienced restaurateur Jack Moore, locals and visitors are as delighted with the restaurant now as they were when it first opened. The menu changes seasonally and focuses on fresh and locally-sourced ingredients. Chef Steve Jaramillo has constructed dishes that truly reflect the ethic of California cuisine: elegant simplicity in its plating and flavor. \u003c/p>\n\u003cp>I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth; steak salad with spinach, buttermilk blue cheese and caramelized onions; and organic beet salad with chevre and arugula. While these are the highlights for me, no dish disappoints and this kitchen can transform even a humble burger into a gustatory joy. The desserts are always as delicious as they are lovely and cater to a broad array of tastes. The wine list is extensive and thoughtful, reflecting the best regions and offering many that are affordable and available by the glass.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Metro’s staff is as friendly, informed and attentive as any you’d find in the best restaurants in San Francisco and you’ll never see them raise an eyebrow. Split plates, noisy kids, special requests, even adding friends to your table halfway through the meal are welcomed. Metro Lafayette’s neighborly attitude makes the customers keep coming back for more. That’s why on any given day or night, the crowd is lively and engaged, delighting in the food, drinks and atmosphere of this superb restaurant.\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 Metro Lafayette:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We decided to make a night of it and invite some friends to join us here for dinner on a rainy Sunday evening around 6pm. We had a party of seven and I had made a reservation about a week ahead of time. The restaurant was easy to find and located in a Whole Foods Shopping center strip mall. The inside is decorated with sleek, hip modern decor. They also had a back patio with heat lamps that looks like it could be a lot of fun on a hot summer evening. As we walked in you enter through the bar and we noticed two of our other party members sitting at a bar table enjoying a cocktail and glass of wine while they were waiting. There was actual barstool seating and about 3 or four tables in the bar area. There were a few other people at the bar either waiting for tables or just hanging at the bar. We were still waiting for our other guests of our party to arrive so decided to order a drink from their drink menu. I decided to go with the Moscow Mule. \u003c/p>\n\u003cp>Drinks came out just as our final party members arrived and we decided to be seated and bring our drinks to the table. Our table was actually just a few steps from the hostess stand and the bar table we were sitting at (which we all thought was kind of strange because we could see there were plenty of tables inside the actual restaurant) As I looked around I noticed there was the main area of restaurant and they even had an indoor fireplace, but that wasn’t anywhere near our table, unfortunately. Oh well. \u003c/p>\n\u003cp>I enjoyed my Moscow Mule and scanned the menu. The drink was perfect! Mixed to perfection and generous in size. Our group decided to order Meatballs, Duck-confit spring-rolls, Scallops, Truffle Fries and the Tuna Poke.\u003c/p>\n\u003cp>The Meatballs and Spring rolls arrived first. Meatballs were out of this world- moist and delicious. They actually tasted like something your old Italian grandmother would make. I just wish there were more of them! They only gave us four so for our party of seven we had to slice it up in tiny pieces for everyone to try. The spring rolls were tasty and crunchy. I especially enjoyed the dipping sauce for those.\u003c/p>\n\u003cp>Next arrived the cooked to perfection scallops. Again they only gave four, so we had to slice very then to share. The truffle fries were perfectly crispy and just the right amount of truffle oil so it wasn’t over powering, really very delicious. The Poke we all thought was very salty and probably wouldn’t get that again. \u003c/p>\n\u003cp>For my entree I ordered the Halibut and the ($16) Chardonnay (both by recommendation of our waiter). He asked if I like Cilantro if I was ordering that. I said yes and was excited to try it. Knowing flavor profiles, something with cilantro should have a decent amount of kick. Boy was I wrong. I was very, very wrong. \u003c/p>\n\u003cp>My halibut entree arrived and looked amazing. It was garnished with some tiny potatoes that were really tasty and well-seasoned. As I took my first bite of halibut, I thought to myself, where’s the flavor?! The fish was cooked perfectly, but it was bland, bland bland! Especially after our waiter kind of warned me about cilantro I was expecting some punch, but this had none. In fact, I went straight to the salt and pepper shakers to load up on seasoning, which helped somewhat, but with the $22 price tag the dish should be stellar. Sadly, I could’ve made a better sauce for this better at home. The fish was nicely paired with my $16 Chardonnay but as I was drinking it, I noticed the was a bug floating in it. I had to let our waiter know, and he took it away and brought a fresh one. \u003c/p>\n\u003cp>We finished our meal with the Tarte Tatin, very delicious warm apple-y goodness. It had a dollop of crème fraise atop too! The combination of the crust with the warm apple and cream was such a wonderful combination! \u003c/p>\n\u003cp>To sum up my experience, the foreplay of my meal was stellar but when it came to the finale, it was lackluster. All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY. Skip the entrees, they are overpriced and underwhelming.\u003c/p>\n\u003chr size=\"1\" noshade>\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 Metro Lafayette:\u003c/strong> Wednesday, April 17, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Metro is a sophisticated, almost urban corner in otherwise suburban Lafayette. The indoor décor and bar is inviting however it’s the largest outdoor patio in the East Bay that really gives this place its energy. In the summer you’ll need to get here early to secure your table. People flock to the al fresco dining amongst mulberry trees, fragrant lavender and rosemary bushes. The menu features an eclectic mix of California-French dishes, including items like the Duck Confit Spring Rolls with spicy lime dipping sauce and the Gnocchi Parisienne with roasted kabocha squash, leeks, brown butter and sage. While everything was well executed, the dishes never quite delivered on the palate. The wine list, however, is worth a look for its appeal to all budgets and palates, and the service was both attentive and personal.\u003c/p>\n\n",
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"description": "Casey: "I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth..."Tara: "All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY."Caen: "While everything was well executed, the dishes never quite delivered on the palate."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Metro Lafayette: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9612\">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/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 Metro Lafayette:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Metro Lafayette ranks among the great East Bay restaurants because of its stellar food, wine list, cool vibe and vibrant bar. The gorgeous outdoor patio and stylish interiors make it a perfect escape from suburban humdrum. Established over six years ago by experienced restaurateur Jack Moore, locals and visitors are as delighted with the restaurant now as they were when it first opened. The menu changes seasonally and focuses on fresh and locally-sourced ingredients. Chef Steve Jaramillo has constructed dishes that truly reflect the ethic of California cuisine: elegant simplicity in its plating and flavor. \u003c/p>\n\u003cp>I return again and again for my favorite dishes: crispy Brussels sprouts with lemon aioli; miso black cod on a scallion rice cake in a ginger dashi broth; steak salad with spinach, buttermilk blue cheese and caramelized onions; and organic beet salad with chevre and arugula. While these are the highlights for me, no dish disappoints and this kitchen can transform even a humble burger into a gustatory joy. The desserts are always as delicious as they are lovely and cater to a broad array of tastes. The wine list is extensive and thoughtful, reflecting the best regions and offering many that are affordable and available by the glass.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Metro’s staff is as friendly, informed and attentive as any you’d find in the best restaurants in San Francisco and you’ll never see them raise an eyebrow. Split plates, noisy kids, special requests, even adding friends to your table halfway through the meal are welcomed. Metro Lafayette’s neighborly attitude makes the customers keep coming back for more. That’s why on any given day or night, the crowd is lively and engaged, delighting in the food, drinks and atmosphere of this superb restaurant.\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 Metro Lafayette:\u003c/strong> Sunday, April 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We decided to make a night of it and invite some friends to join us here for dinner on a rainy Sunday evening around 6pm. We had a party of seven and I had made a reservation about a week ahead of time. The restaurant was easy to find and located in a Whole Foods Shopping center strip mall. The inside is decorated with sleek, hip modern decor. They also had a back patio with heat lamps that looks like it could be a lot of fun on a hot summer evening. As we walked in you enter through the bar and we noticed two of our other party members sitting at a bar table enjoying a cocktail and glass of wine while they were waiting. There was actual barstool seating and about 3 or four tables in the bar area. There were a few other people at the bar either waiting for tables or just hanging at the bar. We were still waiting for our other guests of our party to arrive so decided to order a drink from their drink menu. I decided to go with the Moscow Mule. \u003c/p>\n\u003cp>Drinks came out just as our final party members arrived and we decided to be seated and bring our drinks to the table. Our table was actually just a few steps from the hostess stand and the bar table we were sitting at (which we all thought was kind of strange because we could see there were plenty of tables inside the actual restaurant) As I looked around I noticed there was the main area of restaurant and they even had an indoor fireplace, but that wasn’t anywhere near our table, unfortunately. Oh well. \u003c/p>\n\u003cp>I enjoyed my Moscow Mule and scanned the menu. The drink was perfect! Mixed to perfection and generous in size. Our group decided to order Meatballs, Duck-confit spring-rolls, Scallops, Truffle Fries and the Tuna Poke.\u003c/p>\n\u003cp>The Meatballs and Spring rolls arrived first. Meatballs were out of this world- moist and delicious. They actually tasted like something your old Italian grandmother would make. I just wish there were more of them! They only gave us four so for our party of seven we had to slice it up in tiny pieces for everyone to try. The spring rolls were tasty and crunchy. I especially enjoyed the dipping sauce for those.\u003c/p>\n\u003cp>Next arrived the cooked to perfection scallops. Again they only gave four, so we had to slice very then to share. The truffle fries were perfectly crispy and just the right amount of truffle oil so it wasn’t over powering, really very delicious. The Poke we all thought was very salty and probably wouldn’t get that again. \u003c/p>\n\u003cp>For my entree I ordered the Halibut and the ($16) Chardonnay (both by recommendation of our waiter). He asked if I like Cilantro if I was ordering that. I said yes and was excited to try it. Knowing flavor profiles, something with cilantro should have a decent amount of kick. Boy was I wrong. I was very, very wrong. \u003c/p>\n\u003cp>My halibut entree arrived and looked amazing. It was garnished with some tiny potatoes that were really tasty and well-seasoned. As I took my first bite of halibut, I thought to myself, where’s the flavor?! The fish was cooked perfectly, but it was bland, bland bland! Especially after our waiter kind of warned me about cilantro I was expecting some punch, but this had none. In fact, I went straight to the salt and pepper shakers to load up on seasoning, which helped somewhat, but with the $22 price tag the dish should be stellar. Sadly, I could’ve made a better sauce for this better at home. The fish was nicely paired with my $16 Chardonnay but as I was drinking it, I noticed the was a bug floating in it. I had to let our waiter know, and he took it away and brought a fresh one. \u003c/p>\n\u003cp>We finished our meal with the Tarte Tatin, very delicious warm apple-y goodness. It had a dollop of crème fraise atop too! The combination of the crust with the warm apple and cream was such a wonderful combination! \u003c/p>\n\u003cp>To sum up my experience, the foreplay of my meal was stellar but when it came to the finale, it was lackluster. All in all, I would go back with a group of girlfriends if I happen to be in Lafayette for drinks and appetizers or drinks and dessert ONLY. Skip the entrees, they are overpriced and underwhelming.\u003c/p>\n\u003chr size=\"1\" noshade>\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 Metro Lafayette:\u003c/strong> Wednesday, April 17, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Metro is a sophisticated, almost urban corner in otherwise suburban Lafayette. The indoor décor and bar is inviting however it’s the largest outdoor patio in the East Bay that really gives this place its energy. In the summer you’ll need to get here early to secure your table. People flock to the al fresco dining amongst mulberry trees, fragrant lavender and rosemary bushes. The menu features an eclectic mix of California-French dishes, including items like the Duck Confit Spring Rolls with spicy lime dipping sauce and the Gnocchi Parisienne with roasted kabocha squash, leeks, brown butter and sage. While everything was well executed, the dishes never quite delivered on the palate. The wine list, however, is worth a look for its appeal to all budgets and palates, and the service was both attentive and personal.\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=nNnjn-pIZCI]\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=9575\">episode 810\u003c/a>:\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>[ad fullwidth]\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/cp810-wines1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/cp810-wines1000.jpg\" alt=\"Wine that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 810. Photo: Wendy Goodfriend\" class=\"size-full wp-image-9671\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp810-wines1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp810-wines1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp810-wines1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp810-wines1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines and beer on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9575\">episode 810\u003c/a>:\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>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 9 (#809) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Naschmarkt Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9510\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9457\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Café Tiramisu\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9494\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9463\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Wood Tavern\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9479\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9467\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=8ccXHZlVXug]\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/cp809iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bibliachora.gr/\">2011 Biblia Chora “Areti” Macedonia, Greece \u003c/a> ($18) — Greek wines are hot these days…especially cool whites like this one from one of the country’s top producers (pronounced \u003cem>Bib-lee-a Hora\u003c/em>). Made in northern Greece from the indigenous grape variety, Assyrtiko, it’s crisp, vibrant and loaded with citrus fruit flavors. If you like Sauvignon Blanc or unoaked styles of Chardonnay, this is a wine you’ll love.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sokolblosser.com\">2010 Sokol Blosser Pinot Noir, Dundee Hills, Willamette Valley, Oregon\u003c/a> ($38) — This producer, which planted their original vines in the early 1970s, is an icon in the Oregon wine business. Known for their approachability and elegance, Sokol Blosser’s wines are led by Pinot Noir. This juicy, red fruit-scented wine sports a silky texture that makes it an ideal choice to pair beautifully with dishes from fleshy salmon with wild rice to hearty beef and potatoes.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Naschmarkt Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9457\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">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/cp809iPod.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=2_PO-JW8GEo]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/RzW2n\">Map\u003c/a>\u003cbr>\n384 E. Campbell Avenue (at Central Avenue)\u003cbr>\nCampbell, CA 95008\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Free lot: First Street Parking Garage (1st Street & West Rincon Avenue)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (408) 378-0335\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@naschmarkt-restaurant.com\">info@naschmarkt-restaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naschmarkt-restaurant.com\">naschmarkt-restaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Cafe-Tiramisu/108918682474676?fref=ts\">Cafe Tiramisu\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Naschmarkt-Restaurant/167220709995938\">@chef_matthias\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Matthias Froeschl\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matthias Froeschl\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Austrian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Classic Austrian dishes: Wiener Schnitzel and Goulash\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 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>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> \u003ca href=\"http://www.opentable.com/naschmarkt-restaurant\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Will accept as early as 2 months in advance up to day of\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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (408) 378-0335\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@naschmarkt-restaurant.com\">info@naschmarkt-restaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naschmarkt-restaurant.com\">naschmarkt-restaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Cafe-Tiramisu/108918682474676?fref=ts\">Cafe Tiramisu\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Naschmarkt-Restaurant/167220709995938\">@chef_matthias\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Matthias Froeschl\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matthias Froeschl\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Austrian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Classic Austrian dishes: Wiener Schnitzel and Goulash\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 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>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> \u003ca href=\"http://www.opentable.com/naschmarkt-restaurant\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Will accept as early as 2 months in advance up to day of\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> No\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>Naschmarkt Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9510\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Naschmarkt Restaurant:\u003c/strong> Saturday, April 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Naschmarkt in Campbell is fantastic. It is a short walk from our home and every time I go, I feel like I’m having an elegant dining experience in the city. Upon arrival, we are greeted with smiles and hugs from one of the partners– Umberto. The wait staff is kind and warm and extremely knowledgeable. It’s fun to sit at the bar and watch the chefs prepare the extraordinary food. The bartender is always shaking up different cocktails. \u003c/p>\n\u003cp>Every time we come here, we order the soup; it comes out at the perfect temperature and is always smooth and silky. We’ve had the cauliflower soup, the sunchoke soup and mushroom soup. My husband orders the pan-seared diver scallops every time. They are a must; tender and cooked perfectly with the most amazing purple cauliflower puree. The Jaeger Schnitzel just got added to the dinner menu and it was the most divine dish I had. The sauce is so rich, creamy and smooth and the pork is so tender it melts in your mouth. This was served with a savory Austrian napkin dumpling, which was a bit crispy on the outside and soft on the inside; it tasted like the perfect Thanksgiving stuffing.\u003cbr>\nMy husband ordered the salmon; it was cooked crispy on the outside and tender and flaky on the inside, with a Kalamata olive pesto on top. I had a bite and it was superb. He said this was the best salmon he had ever had in his life. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our neighbors at the bar were admiring our food so we passed bites of food across the bar. Everyone wanted what we had and said they would come back next week and order the same entrées. \u003c/p>\n\u003cp>It was so much fun. The atmosphere is friendly, consistent and fun. We loved learning about the chef, his wife and the history of how they opened the place. They just closed the lunchtime dining because they wanted more time with their two-year-old little boy. This is a wonderful experience for anyone who decides to try this place. We love the service staff, especially Gustavo and Bob, they are friendly and helpful. Matthias the chef, Margo his wife and Umberto have done a great job opening this quaint little place in our downtown neighborhood and I am so grateful for having them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Naschmarkt Restaurant:\u003c/strong> Saturday, April 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When we arrived to Naschmarkt we were greeted by a very friendly staff and immediately sat on the outdoor patio (as requested) with a great view of downtown Campbell. The wait staff was very friendly, offering tastings of Austrian wines and recommending what would go best with food. Everything we ordered was absolutely delicious, but I would go back for the scallops and Austrian napkin dumplings; both have exquisite flavor. The scallops were perfectly cooked and are paired impeccably with the purple cauliflower puree. The Austrian napkin dumpling, when eaten with the mushroom cream sauce and schnitzel, tastes like Thanksgiving dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Naschmarkt Restaurant:\u003c/strong> Saturday, April 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My wife, son and granddaughter went to Naschmarkt on Saturday evening for dinner. With a GPS it was easy to find but the traffic and parking was a bit of a problem. It is on street parking and the “Old Town” area is popular and often crowded.\u003c/p>\n\u003cp>\tThe Old Town area is very nice and provides pleasant surroundings.\u003c/p>\n\u003cp>\tWe had reservations and were seated immediately. The restaurant has an interior section and an outdoor section which is protected by an awning and heavy plastic side covers. The interior section seats about 60 and the front outside section seats about 40 additional dinners.\u003c/p>\n\u003cp>\tThe tables are close together and it is slightly crowded. The noise level is on the high side but you are able to carry on a regular conversation with only some slight interference. The patrons seemed to span all age groups — except no children. It is not a family dining experience. The dress was business casual and no shorts, etc. but it wasn’t a formal dining room atmosphere.\u003c/p>\n\u003cp>\tStarters: We ordered a beet salad which was good but nothing exceptional. On the other hand the Pan Seared Diver scallops with the purple cauliflower puree and crispy pancetta was excellent. The scallops were fresh and had great taste and the pancetta made a wonderful accenting taste. The purple cauliflower puree made the visual presentation artistic and very pleasing.\u003c/p>\n\u003cp>\tService: There was a little delay in attending to our table when first seated: but once our waiter came, he was very attentive and helpful. He answered questions about the menu and dishes well and very clearly. He was solicitous to our 9 year old granddaughter which made the meal even more enjoyable. All meals and service was presented properly and quickly.\u003c/p>\n\u003cp>\tMain Courses: We tried three main courses and our granddaughter had an starter plate as her dinner. \u003c/p>\n\u003cp>\ta) Homemade Tagliatelle Past with sauteed Tiger Prawns, green asparagus, English peas, \t\tMeyer lemon and arugula pesto. The dish was very large and generous in its proportions. The \tprawns were fresh, firm and cook perfectly. The tagliatelle must have been homemade at the \trestaurant and was perfect in texture. It was very long and could have been a little shorter for \teating convenience.\u003c/p>\n\u003cp>\tThe quality was very good and the dish was cooked well. \u003c/p>\n\u003cp>\tb) Roasted Salmon with parsnip puree, baby bok choy, cherry tomato confit and \t\t\t\tKalamata olive pesto. The salmon was fresh and cooked perfectly. Its flavor was exceptional.\u003cbr>\n\tThe cherry tomato confit and Kalamata olive pesto was outstanding. This highlighted the salmon \tand its wonderful flavors to make the dish a completely wonderful experience.\u003c/p>\n\u003cp>\tc) Jager Schnitzel (signature dish): Pork schnitzel braised in a mushroom cream sauce \t\t\twith Austrian napkin dumpling, green asparagus and kohlrabi. I remember that the sauces in \tAustria were heavy and often had a heavy dairy cream base. The sauce on this schnitzel was \t\tlight, clear with a generous amount of firm mushrooms. The sauce added to the flavor of \tthe \tpork rather than bury it as the sauces I remembered from Austria. It was a very nice dish \twhich \twas topped with wonderfully cooked asparagus.\u003c/p>\n\u003cp>\tThe waiter was very solicitous to us and our needs and the owner-maître’d came to our table to \tcheck on us (he did this with all the table in the front-inside of the restaurant). He told us the \trestaurant had only been opened for twenty-two months and he believed it was the only \trestaurant with an Austrian menu between San Francisco and Salinas.\u003c/p>\n\u003cp>\tHe also told us that the other owner had previously owned a successful restaurant from which he \thad retired. This previous restaurant served Italian/French cuisine which might explain the lighter \tsauce on the schnitzel. Also the chef is Swiss-Austrian.\u003c/p>\n\u003cp>\tOur granddaughter order the Quark Spatzle with Smoked Chicken as her main course. We all \tshared so this became our side dish. The spatzle was light, moist and had a light flavor while the \tsmoked chicken was very good.\u003c/p>\n\u003cp>\tThe meal was wonderful and I would certainly recommend the restaurant to anyone who was in the South Bay or was looking for a restaurant in that area. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tThe restaurant bill was $269 with tip and libations. We deducted the $15 for the spatzle dish and divided by three to determine that the cost was $85/person. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Naschmarkt Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9510\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Naschmarkt Restaurant:\u003c/strong> Saturday, April 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Naschmarkt in Campbell is fantastic. It is a short walk from our home and every time I go, I feel like I’m having an elegant dining experience in the city. Upon arrival, we are greeted with smiles and hugs from one of the partners– Umberto. The wait staff is kind and warm and extremely knowledgeable. It’s fun to sit at the bar and watch the chefs prepare the extraordinary food. The bartender is always shaking up different cocktails. \u003c/p>\n\u003cp>Every time we come here, we order the soup; it comes out at the perfect temperature and is always smooth and silky. We’ve had the cauliflower soup, the sunchoke soup and mushroom soup. My husband orders the pan-seared diver scallops every time. They are a must; tender and cooked perfectly with the most amazing purple cauliflower puree. The Jaeger Schnitzel just got added to the dinner menu and it was the most divine dish I had. The sauce is so rich, creamy and smooth and the pork is so tender it melts in your mouth. This was served with a savory Austrian napkin dumpling, which was a bit crispy on the outside and soft on the inside; it tasted like the perfect Thanksgiving stuffing.\u003cbr>\nMy husband ordered the salmon; it was cooked crispy on the outside and tender and flaky on the inside, with a Kalamata olive pesto on top. I had a bite and it was superb. He said this was the best salmon he had ever had in his life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our neighbors at the bar were admiring our food so we passed bites of food across the bar. Everyone wanted what we had and said they would come back next week and order the same entrées. \u003c/p>\n\u003cp>It was so much fun. The atmosphere is friendly, consistent and fun. We loved learning about the chef, his wife and the history of how they opened the place. They just closed the lunchtime dining because they wanted more time with their two-year-old little boy. This is a wonderful experience for anyone who decides to try this place. We love the service staff, especially Gustavo and Bob, they are friendly and helpful. Matthias the chef, Margo his wife and Umberto have done a great job opening this quaint little place in our downtown neighborhood and I am so grateful for having them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Naschmarkt Restaurant:\u003c/strong> Saturday, April 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When we arrived to Naschmarkt we were greeted by a very friendly staff and immediately sat on the outdoor patio (as requested) with a great view of downtown Campbell. The wait staff was very friendly, offering tastings of Austrian wines and recommending what would go best with food. Everything we ordered was absolutely delicious, but I would go back for the scallops and Austrian napkin dumplings; both have exquisite flavor. The scallops were perfectly cooked and are paired impeccably with the purple cauliflower puree. The Austrian napkin dumpling, when eaten with the mushroom cream sauce and schnitzel, tastes like Thanksgiving dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Naschmarkt Restaurant:\u003c/strong> Saturday, April 6, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My wife, son and granddaughter went to Naschmarkt on Saturday evening for dinner. With a GPS it was easy to find but the traffic and parking was a bit of a problem. It is on street parking and the “Old Town” area is popular and often crowded.\u003c/p>\n\u003cp>\tThe Old Town area is very nice and provides pleasant surroundings.\u003c/p>\n\u003cp>\tWe had reservations and were seated immediately. The restaurant has an interior section and an outdoor section which is protected by an awning and heavy plastic side covers. The interior section seats about 60 and the front outside section seats about 40 additional dinners.\u003c/p>\n\u003cp>\tThe tables are close together and it is slightly crowded. The noise level is on the high side but you are able to carry on a regular conversation with only some slight interference. The patrons seemed to span all age groups — except no children. It is not a family dining experience. The dress was business casual and no shorts, etc. but it wasn’t a formal dining room atmosphere.\u003c/p>\n\u003cp>\tStarters: We ordered a beet salad which was good but nothing exceptional. On the other hand the Pan Seared Diver scallops with the purple cauliflower puree and crispy pancetta was excellent. The scallops were fresh and had great taste and the pancetta made a wonderful accenting taste. The purple cauliflower puree made the visual presentation artistic and very pleasing.\u003c/p>\n\u003cp>\tService: There was a little delay in attending to our table when first seated: but once our waiter came, he was very attentive and helpful. He answered questions about the menu and dishes well and very clearly. He was solicitous to our 9 year old granddaughter which made the meal even more enjoyable. All meals and service was presented properly and quickly.\u003c/p>\n\u003cp>\tMain Courses: We tried three main courses and our granddaughter had an starter plate as her dinner. \u003c/p>\n\u003cp>\ta) Homemade Tagliatelle Past with sauteed Tiger Prawns, green asparagus, English peas, \t\tMeyer lemon and arugula pesto. The dish was very large and generous in its proportions. The \tprawns were fresh, firm and cook perfectly. The tagliatelle must have been homemade at the \trestaurant and was perfect in texture. It was very long and could have been a little shorter for \teating convenience.\u003c/p>\n\u003cp>\tThe quality was very good and the dish was cooked well. \u003c/p>\n\u003cp>\tb) Roasted Salmon with parsnip puree, baby bok choy, cherry tomato confit and \t\t\t\tKalamata olive pesto. The salmon was fresh and cooked perfectly. Its flavor was exceptional.\u003cbr>\n\tThe cherry tomato confit and Kalamata olive pesto was outstanding. This highlighted the salmon \tand its wonderful flavors to make the dish a completely wonderful experience.\u003c/p>\n\u003cp>\tc) Jager Schnitzel (signature dish): Pork schnitzel braised in a mushroom cream sauce \t\t\twith Austrian napkin dumpling, green asparagus and kohlrabi. I remember that the sauces in \tAustria were heavy and often had a heavy dairy cream base. The sauce on this schnitzel was \t\tlight, clear with a generous amount of firm mushrooms. The sauce added to the flavor of \tthe \tpork rather than bury it as the sauces I remembered from Austria. It was a very nice dish \twhich \twas topped with wonderfully cooked asparagus.\u003c/p>\n\u003cp>\tThe waiter was very solicitous to us and our needs and the owner-maître’d came to our table to \tcheck on us (he did this with all the table in the front-inside of the restaurant). He told us the \trestaurant had only been opened for twenty-two months and he believed it was the only \trestaurant with an Austrian menu between San Francisco and Salinas.\u003c/p>\n\u003cp>\tHe also told us that the other owner had previously owned a successful restaurant from which he \thad retired. This previous restaurant served Italian/French cuisine which might explain the lighter \tsauce on the schnitzel. Also the chef is Swiss-Austrian.\u003c/p>\n\u003cp>\tOur granddaughter order the Quark Spatzle with Smoked Chicken as her main course. We all \tshared so this became our side dish. The spatzle was light, moist and had a light flavor while the \tsmoked chicken was very good.\u003c/p>\n\u003cp>\tThe meal was wonderful and I would certainly recommend the restaurant to anyone who was in the South Bay or was looking for a restaurant in that area. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tThe restaurant bill was $269 with tip and libations. We deducted the $15 for the spatzle dish and divided by three to determine that the cost was $85/person. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Tiramisu: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9463\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">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/cp809iPod.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=N2qei7q_QFY]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7WeZH\">Map\u003c/a>\u003cbr>\n28 Belden Place (between Kearny, Montgomery, Bush, and Pine Streets)\u003cbr>\nSan Francisco, CA 94104\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Parking at Sutter and Stockton garage, St. Mary’s Garage\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 421-7044\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:vikibelden@gmail.com\">vikibelden@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.belden-place.com/cafe-tiramisu/\">belden-place.com/cafe-tiramisu\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Cafe-Tiramisu/108918682474676?fref=ts\">Cafe Tiramisu\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeTiramisu28\">@CafeTiramisu28\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Giuseppe Scoppetta and Pino Spinoso\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ruben Avila\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Carlos Cruz\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Pasta, Veal Scallopini, Short Ribs, Seafood Mixed Grill, Cioppino, Gnocchi, Ravioli, Hand-Crafted Desserts, and Tiramisu\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Prix Fixe Menu (Sunday)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Sunday: 5:00pm-7:00pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/cafe-tiramisu\">Yes\u003c/a>\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> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7WeZH\">Map\u003c/a>\u003cbr />28 Belden Place\u003cbr />San Francisco, CA 94104\u003cbr />\u003cstrong>Phone:\u003c/strong> (415) 421-7044\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafetiramisu.com\">cafetiramisu.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=9463\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 421-7044\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:vikibelden@gmail.com\">vikibelden@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.belden-place.com/cafe-tiramisu/\">belden-place.com/cafe-tiramisu\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Cafe-Tiramisu/108918682474676?fref=ts\">Cafe Tiramisu\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeTiramisu28\">@CafeTiramisu28\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Giuseppe Scoppetta and Pino Spinoso\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ruben Avila\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Carlos Cruz\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Pasta, Veal Scallopini, Short Ribs, Seafood Mixed Grill, Cioppino, Gnocchi, Ravioli, Hand-Crafted Desserts, and Tiramisu\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm (lunch) and 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Prix Fixe Menu (Sunday)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Sunday: 5:00pm-7:00pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/cafe-tiramisu\">Yes\u003c/a>\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> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Tiramisu: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9494\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Café Tiramisu:\u003c/strong> Friday, April 5, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Belden Alley has become a San Francisco Financial District dining tradition. Tiramisu was the very first restaurant to open on the alley twenty-two years ago. At first, there was a lot of opposition to the opening of the restaurant by other eateries and the city. Then, when they saw that Mayor Willie Brown and other city officials were dining there as regulars the opposition from the powers ended. I have been eating there for twenty-two years and am amazed at the consistency of quality and variety of the restaurant. Other restaurants come and go but Tiramisu continues to maintain itself.\u003c/p>\n\u003cp>The restaurant’s uniqueness is in the authentic Italian menu and traditional dishes served by Italian waiters whose only difficulty is usually English. The only American native waiter is Tony who is possibly the best waiter in all of San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restaurant is situated in an alley in the Financial District and dining is inside and outside. The dining area outside is under a protective canopy with heaters when cold. Outside dining provides the best people watching in San Francisco — especially in sunny weather.\u003c/p>\n\u003cp>Service is very good; they are courteous, helpful, and quick. I can only think of one occasion over all the years where the service was less than I had expected. The waiters will explain the dishes to the diners and often explain the local origin of the recipes, which usually range from Northern Italy to Sicily. However, the menu changes constantly.\u003c/p>\n\u003cp>The pasta is made on site. The gnocchi is potato based; it is light and the sauce is to die for. Rarely do you get a light gnocchi with a light pesto sauce accented with a tomato fondue. It is an experience that treats the diner to what is really Italian.\u003c/p>\n\u003cp>The fish is always fresh and moist and the flavor is never drowned out by the sauce or accompanying flavors. They will never provide the diner with cheese on a dish that is basically fish. That is an Italian rule which they won’t break. (Did you see “The Big Night”?) The lamb chops is a most unusual dish. The combination of ingredients is not expected, but what flavors! The first time I tried it I was shocked. I expected that the flavor of the lamb would be lost with the pesto and herbs (Tuscan Style). But, in fact, the flavor was accentuated by the sauce. In fact, the sauce was its own flavor and did not destroy the flavor of the lamb.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Tiramisu:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tiramisu was so amazing. I love the cute alley where it’s located. The drive for us was a little far, however that did not matter; this was a hit for me. When we arrived for lunch we were greeted by a lovely hostess who promptly gave us a table. We were served homemade bread, which is crunchy on the outside and warm and soft on the inside. It was served with an olive tapenade which was a perfect complement to the delicious bread. Our waiter was the owner’s nephew; he was so friendly and attentive. I was with my daughter and we all had a nice conversation about the food, the restaurant and how he came from Italy to work there for a summer and never returned. He was intriguing, timely and professional. He even explained a lot of the dishes on the menu to me. \u003c/p>\n\u003cp>I started with the artichoke and potato soup with fresh shrimp. It was piping hot and warmed my whole body at the first bite. The shrimp is tender and fresh and the soup is smooth and silky although it doesn’t seem to have much cream; I loved it. I ended up ordering the ravioli with buffalo mozzarella in a roasted tomato sauce with avocado aioli. All I have to say is WOWZA! It is so smooth, fresh, and tasty; I would go back just for that dish. I had a glass of the recommended Chianti, which is nice and light and has a hint of spice. \u003c/p>\n\u003cp>For a city restaurant, it was a great fit for my daughter; she felt very welcomed. The waiter even offered her homemade spaghetti. I couldn’t resist taking a bite; it is so fresh that it melted in my mouth. Our entire experience was a great one and I can’t wait to go back. The atmosphere is festive; lights are strung across the ally. The tables are comfortably close to one another and the service is incredible. Everyone that worked there stopped by to say hello and made us feel very welcomed. I highly recommend this place!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Café Tiramisu:\u003c/strong> Tuesday, April 2, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Café Tiramisu is located on a picturesque ally in San Francisco’s financial district. The ambiance and wait staff will make you think you have been transported to a café in Europe for the evening. Our food experience was hit or miss; several dishes had a wonderful blend of flavors and were cooked to perfection, while a few others left something to be desired. Overall, I did enjoy myself and would recommend Café Tiramisu if you want to escape to Europe for the night. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Tiramisu: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9494\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Café Tiramisu:\u003c/strong> Friday, April 5, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Belden Alley has become a San Francisco Financial District dining tradition. Tiramisu was the very first restaurant to open on the alley twenty-two years ago. At first, there was a lot of opposition to the opening of the restaurant by other eateries and the city. Then, when they saw that Mayor Willie Brown and other city officials were dining there as regulars the opposition from the powers ended. I have been eating there for twenty-two years and am amazed at the consistency of quality and variety of the restaurant. Other restaurants come and go but Tiramisu continues to maintain itself.\u003c/p>\n\u003cp>The restaurant’s uniqueness is in the authentic Italian menu and traditional dishes served by Italian waiters whose only difficulty is usually English. The only American native waiter is Tony who is possibly the best waiter in all of San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant is situated in an alley in the Financial District and dining is inside and outside. The dining area outside is under a protective canopy with heaters when cold. Outside dining provides the best people watching in San Francisco — especially in sunny weather.\u003c/p>\n\u003cp>Service is very good; they are courteous, helpful, and quick. I can only think of one occasion over all the years where the service was less than I had expected. The waiters will explain the dishes to the diners and often explain the local origin of the recipes, which usually range from Northern Italy to Sicily. However, the menu changes constantly.\u003c/p>\n\u003cp>The pasta is made on site. The gnocchi is potato based; it is light and the sauce is to die for. Rarely do you get a light gnocchi with a light pesto sauce accented with a tomato fondue. It is an experience that treats the diner to what is really Italian.\u003c/p>\n\u003cp>The fish is always fresh and moist and the flavor is never drowned out by the sauce or accompanying flavors. They will never provide the diner with cheese on a dish that is basically fish. That is an Italian rule which they won’t break. (Did you see “The Big Night”?) The lamb chops is a most unusual dish. The combination of ingredients is not expected, but what flavors! The first time I tried it I was shocked. I expected that the flavor of the lamb would be lost with the pesto and herbs (Tuscan Style). But, in fact, the flavor was accentuated by the sauce. In fact, the sauce was its own flavor and did not destroy the flavor of the lamb.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Tiramisu:\u003c/strong> Thursday, April 11, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Tiramisu was so amazing. I love the cute alley where it’s located. The drive for us was a little far, however that did not matter; this was a hit for me. When we arrived for lunch we were greeted by a lovely hostess who promptly gave us a table. We were served homemade bread, which is crunchy on the outside and warm and soft on the inside. It was served with an olive tapenade which was a perfect complement to the delicious bread. Our waiter was the owner’s nephew; he was so friendly and attentive. I was with my daughter and we all had a nice conversation about the food, the restaurant and how he came from Italy to work there for a summer and never returned. He was intriguing, timely and professional. He even explained a lot of the dishes on the menu to me. \u003c/p>\n\u003cp>I started with the artichoke and potato soup with fresh shrimp. It was piping hot and warmed my whole body at the first bite. The shrimp is tender and fresh and the soup is smooth and silky although it doesn’t seem to have much cream; I loved it. I ended up ordering the ravioli with buffalo mozzarella in a roasted tomato sauce with avocado aioli. All I have to say is WOWZA! It is so smooth, fresh, and tasty; I would go back just for that dish. I had a glass of the recommended Chianti, which is nice and light and has a hint of spice. \u003c/p>\n\u003cp>For a city restaurant, it was a great fit for my daughter; she felt very welcomed. The waiter even offered her homemade spaghetti. I couldn’t resist taking a bite; it is so fresh that it melted in my mouth. Our entire experience was a great one and I can’t wait to go back. The atmosphere is festive; lights are strung across the ally. The tables are comfortably close to one another and the service is incredible. Everyone that worked there stopped by to say hello and made us feel very welcomed. I highly recommend this place!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Café Tiramisu:\u003c/strong> Tuesday, April 2, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Café Tiramisu is located on a picturesque ally in San Francisco’s financial district. The ambiance and wait staff will make you think you have been transported to a café in Europe for the evening. Our food experience was hit or miss; several dishes had a wonderful blend of flavors and were cooked to perfection, while a few others left something to be desired. Overall, I did enjoy myself and would recommend Café Tiramisu if you want to escape to Europe for the night. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Wood Tavern: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9467\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">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/cp809iPod.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=VU-OqDkB3Kk]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/UZzAN\">Map\u003c/a>\u003cbr>\n6317 College Avenue (at Alcatraz Avenue)\u003cbr>\nOakland, CA, CA 94618\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 654-6607\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:woodtavern@sbcglobal.net\">woodtavern@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodtavern.net\">woodtavern.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Rick and Rebekah Wood\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Yang Peng\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sarah Bradford\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary neighborhood tavern featuring American brasserie inspired dishes\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Russet Potato Gnocchi, Wild Mushrooms; Truffle Oil Grilled pork Chop; Yukon Mashed Potatoes, Marsala Cream Sauce; Hot Pastrami Sandwich, Emmenthaler, Horseradish Dijon Dressing; Niman Ranch Burger with Fries\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 for 750 ml bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 10:15pm, kitchen closes at 10:30pm)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 10:15pm, kitchen closes at 10:30pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Dinner Starts at 5:00pm (Last seating at 8:45pm, kitchen closes at 9:00pm) (Bar Opens at 4:00pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/wood-tavern\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One year\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510) 654-6607\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:woodtavern@sbcglobal.net\">woodtavern@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodtavern.net\">woodtavern.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Rick and Rebekah Wood\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Yang Peng\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sarah Bradford\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary neighborhood tavern featuring American brasserie inspired dishes\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Russet Potato Gnocchi, Wild Mushrooms; Truffle Oil Grilled pork Chop; Yukon Mashed Potatoes, Marsala Cream Sauce; Hot Pastrami Sandwich, Emmenthaler, Horseradish Dijon Dressing; Niman Ranch Burger with Fries\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 for 750 ml bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 9:45pm, kitchen closes at 10pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 10:15pm, kitchen closes at 10:30pm)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> Lunch at 11:30am, Mid-Afternoon Menu from 3:00pm-5:30pm; Dinner at 5:30pm (Last seating at 10:15pm, kitchen closes at 10:30pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Dinner Starts at 5:00pm (Last seating at 8:45pm, kitchen closes at 9:00pm) (Bar Opens at 4:00pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/wood-tavern\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One year\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Wood Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wood Tavern is a rustic but elegant restaurant that focuses on seasonally fresh signature dishes. The flavors are subtle, fresh and amazing, with the pork chop being my go-to order. With each bite of pork chop you taste a little bit of something new that you missed in previous bites. The meat was tender and juicy, so much so that you didn’t want to share it with anyone, but you knew it would be just plain wrong not to allow others to experience such gustatory pleasures. Most people who live in San Francisco aren’t always willing to make the trek across the Bay Bridge to eat. I would do so in a heartbeat, including driving through rush hour traffic on a Friday evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Monday, April 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nTonight we drove to Oakland to experience what I’ve read to be the most fantastic place to eat. My friends and I were so excited to get there. When I called to make a reservation the lady on the phone was so friendly and accommodating, which made me even more excited to get there. I loved where it was located. However, because it’s a pretty hip part of town, parking was a bit of a struggle. The ambiance of the restaurant was really comfortable and cool. I loved the setting. When we sat down, our waitress came by a few times and helped us out. I asked her to go over the menu with us and she spent about a minute telling us everything was pretty good. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had read the reviews before we got there, so I knew we needed to try the gnocchi; everyone raved about it. When it arrived at the table it looked so beautiful, but when I took a bite, it was really gritty. Everyone at the table agreed with me. We liked the truffle in the sauce but the squash was gummy. Then we tried the sunchoke soup, which was bitter and heavy; strike 2. I ordered the burger because most reviews had said that it was the best. Unfortunately it was served on a burnt baguette, and the burger was way too big for its bread. However, the fries were thin and crispy with herbs and lemon; they were the highlight of my evening. My girlfriends both ordered the halibut, which I tasted and decided it was nothing impressive. Each dish came out looking different; one fish was sizably larger than the other. It felt a little uncomfortable. Overall, I really had a disappointing experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Thursday, April 4, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My wife and I went to the Wood Tavern on a Thursday evening at 6pm. We drove there from the Financial District of San Francisco after work. It was an easy drive and although parking was on the street; we easily found a place right across the street from the restaurant.\u003c/p>\n\u003cp>\tWe had a very hard time getting a reservation beforehand and we found the place was filling up when we arrived at 5:45pm. The atmosphere is casual, comfortable and relaxed. There is seating for 45-50 including the bar. People eat at the bar as it appears to be a restaurant first with a nice bar as a secondary consideration. The bar had a TV on with a local sports event.\u003c/p>\n\u003cp>\tThe tables are close together but not necessarily too close. However, the noise level is quite high and distracting. People were not raucous but the room just seemed to amplify voices and laughter. \u003c/p>\n\u003cp>\tThe meal was wonderful as the quality of the food was very good. My wife and I shared our meals so that we could get a better idea of what was offered. The wine list was extensive and had many wines from California, Oregon, Italy and France. We only ordered by the glass. The Champagne we had was superb and the Pinot was excellent. (see first page)\u003c/p>\n\u003cp>\tAs a starter we had the grilled asparagus which was over the top in taste, presentation, and most importantly it was perfectly cooked. The sauteed baby octopus was very good too; but was over-shadowed by the incredible asparagus dish. The red pepper flakes in the octopus broth put a very definite bite in the dish but it wasn’t too much. Notably, the vegetables in both dishes were perfectly cooked.\u003c/p>\n\u003cp>\tWe had heard a complaint about the service and wait between dishes for Wood Tavern. We found that the service was excellent and the wait between dishes was just right so that you had time to talk and savor the previous flavors from what you had just finished. We did find it difficult to talk at times due to the noise and occasionally you felt that you almost had to shout.\u003c/p>\n\u003cp>\tNow the main courses: The halibut was a dish recently added to their menu. Its presentation was only acceptable but belied the incredible flavor of the dish itself. It should have been served with the clash of cymbals or something. The fish was clearly fresh and moist. It was properly cooked without being overcooked and soft. The crust on top was light and added flavor without detracting from the fish’s own good flavor. Again the vegetables were done perfectly and were very tasty.\u003c/p>\n\u003cp>\tOne of the signature dishes is the pan-roasted half chicken which is boned. The roasted garlic sauce had a very pervasive taste. The dish was very good though I felt the taste of the sauce (confit) detracted from the taste of the chicken itself. The chicken was moist and the skin was toasted perfectly.\u003c/p>\n\u003cp>\tThe portion sizes were generous but not overly so.\u003c/p>\n\u003cp>\tThe coffee was too strong for me even though I like dark, strong coffee. We had heard that their profiteroles were very good. Unfortunately, the ones served to us were not. The profiterole cup crust was stale and the filling of ice cream was ordinary.\u003c/p>\n\u003cp>\tWe met a nice young couple at the table next to us. They are regulars who dine at this restaurant once a week. They gave us some of the history of the restaurant. They mentioned that the staff had remained there from the beginning in 2007 which says a lot about the place, the customers, and the management. They also said that the clientele was mostly from the neighborhood and not many people from outside the immediate community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\tOur meal took almost two hours and the place was full before we left. I would recommend the Wood Tavern to anyone in the Oakland/Berkeley area and would return there myself when I am in the East Bay. The only drawback was the noise level which is much too high for a restaurant which is going to charge $90/person for a meal, two glasses of wine and tip.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Wood Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9449\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/paul-loeffler125x125.jpg\" alt=\"Paul Loeffler\" title=\"Paul Loeffler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paul\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wood Tavern\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Wood Tavern is a rustic but elegant restaurant that focuses on seasonally fresh signature dishes. The flavors are subtle, fresh and amazing, with the pork chop being my go-to order. With each bite of pork chop you taste a little bit of something new that you missed in previous bites. The meat was tender and juicy, so much so that you didn’t want to share it with anyone, but you knew it would be just plain wrong not to allow others to experience such gustatory pleasures. Most people who live in San Francisco aren’t always willing to make the trek across the Bay Bridge to eat. I would do so in a heartbeat, including driving through rush hour traffic on a Friday evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/lisa-smith125x125.jpg\" alt=\"Lisa Smith\" title=\"Lisa Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Campbell\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naschmarkt Restaurant\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Monday, April 8, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nTonight we drove to Oakland to experience what I’ve read to be the most fantastic place to eat. My friends and I were so excited to get there. When I called to make a reservation the lady on the phone was so friendly and accommodating, which made me even more excited to get there. I loved where it was located. However, because it’s a pretty hip part of town, parking was a bit of a struggle. The ambiance of the restaurant was really comfortable and cool. I loved the setting. When we sat down, our waitress came by a few times and helped us out. I asked her to go over the menu with us and she spent about a minute telling us everything was pretty good. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had read the reviews before we got there, so I knew we needed to try the gnocchi; everyone raved about it. When it arrived at the table it looked so beautiful, but when I took a bite, it was really gritty. Everyone at the table agreed with me. We liked the truffle in the sauce but the squash was gummy. Then we tried the sunchoke soup, which was bitter and heavy; strike 2. I ordered the burger because most reviews had said that it was the best. Unfortunately it was served on a burnt baguette, and the burger was way too big for its bread. However, the fries were thin and crispy with herbs and lemon; they were the highlight of my evening. My girlfriends both ordered the halibut, which I tasted and decided it was nothing impressive. Each dish came out looking different; one fish was sizably larger than the other. It felt a little uncomfortable. Overall, I really had a disappointing experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/will-silverthorne125x125.jpg\" alt=\"Will Silverthorne\" title=\"Will Silverthorne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Will\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Tiramisu\u003cbr>\n\u003cstrong>Reviewed Wood Tavern:\u003c/strong> Thursday, April 4, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My wife and I went to the Wood Tavern on a Thursday evening at 6pm. We drove there from the Financial District of San Francisco after work. It was an easy drive and although parking was on the street; we easily found a place right across the street from the restaurant.\u003c/p>\n\u003cp>\tWe had a very hard time getting a reservation beforehand and we found the place was filling up when we arrived at 5:45pm. The atmosphere is casual, comfortable and relaxed. There is seating for 45-50 including the bar. People eat at the bar as it appears to be a restaurant first with a nice bar as a secondary consideration. The bar had a TV on with a local sports event.\u003c/p>\n\u003cp>\tThe tables are close together but not necessarily too close. However, the noise level is quite high and distracting. People were not raucous but the room just seemed to amplify voices and laughter. \u003c/p>\n\u003cp>\tThe meal was wonderful as the quality of the food was very good. My wife and I shared our meals so that we could get a better idea of what was offered. The wine list was extensive and had many wines from California, Oregon, Italy and France. We only ordered by the glass. The Champagne we had was superb and the Pinot was excellent. (see first page)\u003c/p>\n\u003cp>\tAs a starter we had the grilled asparagus which was over the top in taste, presentation, and most importantly it was perfectly cooked. The sauteed baby octopus was very good too; but was over-shadowed by the incredible asparagus dish. The red pepper flakes in the octopus broth put a very definite bite in the dish but it wasn’t too much. Notably, the vegetables in both dishes were perfectly cooked.\u003c/p>\n\u003cp>\tWe had heard a complaint about the service and wait between dishes for Wood Tavern. We found that the service was excellent and the wait between dishes was just right so that you had time to talk and savor the previous flavors from what you had just finished. We did find it difficult to talk at times due to the noise and occasionally you felt that you almost had to shout.\u003c/p>\n\u003cp>\tNow the main courses: The halibut was a dish recently added to their menu. Its presentation was only acceptable but belied the incredible flavor of the dish itself. It should have been served with the clash of cymbals or something. The fish was clearly fresh and moist. It was properly cooked without being overcooked and soft. The crust on top was light and added flavor without detracting from the fish’s own good flavor. Again the vegetables were done perfectly and were very tasty.\u003c/p>\n\u003cp>\tOne of the signature dishes is the pan-roasted half chicken which is boned. The roasted garlic sauce had a very pervasive taste. The dish was very good though I felt the taste of the sauce (confit) detracted from the taste of the chicken itself. The chicken was moist and the skin was toasted perfectly.\u003c/p>\n\u003cp>\tThe portion sizes were generous but not overly so.\u003c/p>\n\u003cp>\tThe coffee was too strong for me even though I like dark, strong coffee. We had heard that their profiteroles were very good. Unfortunately, the ones served to us were not. The profiterole cup crust was stale and the filling of ice cream was ordinary.\u003c/p>\n\u003cp>\tWe met a nice young couple at the table next to us. They are regulars who dine at this restaurant once a week. They gave us some of the history of the restaurant. They mentioned that the staff had remained there from the beginning in 2007 which says a lot about the place, the customers, and the management. They also said that the clientele was mostly from the neighborhood and not many people from outside the immediate community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tOur meal took almost two hours and the place was full before we left. I would recommend the Wood Tavern to anyone in the Oakland/Berkeley area and would return there myself when I am in the East Bay. The only drawback was the noise level which is much too high for a restaurant which is going to charge $90/person for a meal, two glasses of wine and tip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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