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"content": "\u003cp>\u003cstrong>Little Shin Shin Restaurant [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9269\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">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/cp808iPod.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=HaWnx-KT8Eo]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/CV0Gv\">Map\u003c/a>\u003cbr>\n4258 Piedmont Avenue (at Echo Avenue)\u003cbr>\nOakland, CA 94611\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)658-9799\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:littleshinshin@littleshinshin.com\">littleshinshin@littleshinshin.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://littleshinshin.com\">littleshinshin.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> Guoqiang Yan\u003cbr>\n\u003cstrong>Restaurant Co-Owner:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese: Szechuan, Hunan and Mandarin\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Hot & Sour Soup, Shin Shin Special Prawns, Walnut Prawns, Black Pepper Beef Sizzling Platter, Mu Shu Pork, General Tsou’s Chicken, Dry cooked String Beans with Szechuen Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\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> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 5+ people\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for larger groups (20+ people), recommended for group 5+ people\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week for large parties of 20 or more; for smaller parties one day\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\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Little Shin Shin Restaurant [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9269\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">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/cp808iPod.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/HaWnx-KT8Eo'\n title='//www.youtube.com/embed/HaWnx-KT8Eo'\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/CV0Gv\">Map\u003c/a>\u003cbr>\n4258 Piedmont Avenue (at Echo Avenue)\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510)658-9799\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:littleshinshin@littleshinshin.com\">littleshinshin@littleshinshin.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://littleshinshin.com\">littleshinshin.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> Guoqiang Yan\u003cbr>\n\u003cstrong>Restaurant Co-Owner:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese: Szechuan, Hunan and Mandarin\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Hot & Sour Soup, Shin Shin Special Prawns, Walnut Prawns, Black Pepper Beef Sizzling Platter, Mu Shu Pork, General Tsou’s Chicken, Dry cooked String Beans with Szechuen Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\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> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 5+ people\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for larger groups (20+ people), recommended for group 5+ people\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week for large parties of 20 or more; for smaller parties one day\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\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Little Shin Shin Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This has been my go-to for Chinese food in the East Bay for years, but has only been a hidden gem within Oakland. The menu doesn’t change much, but the quality is consistent and the staff has been around for a long time. The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time. The Shin Shin special dishes, such as Shin Shin Special Prawns are always good bets. However, the cost for what you get is only moderate and there may not be much leftover. I don’t usually have to wait for a table, but there are many times I call to order my favorite soup (they make a vegetarian version for me) and pick it up on the way home. Parking in this neighborhood can be tough, but there is a metered parking lot about two blocks away. I eat at this place a few times a month because it’s convenient, good and reliable food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About Little Shin Shin. First, I won’t make another trip to Piedmont just for Little Shin Shin. Was it good? Yes. Was it great? No. It’s a very average Chinese restaurant. They have some dishes I had never heard of, but are apparently classics from a Chinese restaurant in the 1970s. Dishes like Sizzling Rice Soup are sizzling platters of what are apparently Chinese fajitas. The pot stickers needed ginger and more seasoning while the hot and sour soup, which is raved about online, left me disappointed and wanting my mother’s rendition of the soup. The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child. The chicken lollipops were crunchy and covered in a red sauce of some sort that made it look better than it tasted, not to say it wasn’t tasty, it just looks amazing. The chow mein was also very good with lots of little bits of shrimp, chicken, and Chinese sausage. It had the little bits of cabbage as well but no bean sprouts, which was great because I like my chow mein simple. The portions are very large especially when the dish is around $12; there were plenty of leftovers to take home. When we arrived the restaurant appeared full, but we were seated at a table next to the kitchen door, which was fine other than having to watch the servers constantly walk by. The food came out quickly, however the chicken lollipops took longer than the rest. Our server explained that they are fried twice to ensure they are extra crispy. It was loud but the restaurant was packed with people so that was to be expected. The atmosphere is like a time machine to the late seventies or early eighties with pink walls, brown carpets, classic Chinese restaurant paintings of feudal China, and standard restaurant chairs. You get what you pay for here; the food and beer is cheap, but so is the atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’d never heard of Little Shin Shin but when we showed up on a Saturday night it was clear many people had. They don’t take reservations for small parties and we were given a number when we showed up. It took about fifteen minutes to be seated, time we happily spent outside on Piedmont watching the lively street scene.\u003c/p>\n\u003cp>Like many Chinese restaurants, Little Shin Shin isn’t much on décor or ambience; but fortunately they more than make up for it with their food. Our very helpful and friendly waiter (who we also found out later is the manager) steered us in a great direction, making sure we had a variety of dishes – even pointing out when we ordered two dishes with a similar sauce so we could try something different.\u003c/p>\n\u003cp>We started out with a Chinese staple – won ton soup. Unlike some brothier varieties, this one was hearty with a nicely flavored stock and some fresh cooked vegetables (snow peas). Our dining companions were friends who live in the neighborhood. They said the won tons can be a little inconsistent but assured us this was a good night.\u003c/p>\n\u003cp>The entrees were stellar, especially the prawns. They were lightly breaded and fried and came in a hot and sour sauce that was so good I drained what was left at the end to eat over my rice! Very simple, but satisfying. The sizzling platter with chicken, beef and prawns also has a very rich flavor – spicy but not\u003cbr>\noverpowering. It was packed with vegetables (broccoli, mushrooms, baby corn and carrots) and a delicious and flavorful sauce. My least favorite entrée was the asparagus chicken. It was a little bland and the chicken had a processed texture to it. It could have used some more punch – pepper or something. That said however, the asparagus was perfectly cooked. The dry-cooked green beans were also excellent – great taste and texture with a hot pepper finish that was not overpowering. Expertly cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We could have eaten more of everything – although the portion sizes were fair, especially given the price. “Dessert” was simple and typical – oranges (very juicy) and fortune cookies. The restaurant was bustling – for good reason – but we were easily able to have a conversation without shouting. We were pleasantly surprised when the bill came — $25 each including tip and beer.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Little Shin Shin Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This has been my go-to for Chinese food in the East Bay for years, but has only been a hidden gem within Oakland. The menu doesn’t change much, but the quality is consistent and the staff has been around for a long time. The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time. The Shin Shin special dishes, such as Shin Shin Special Prawns are always good bets. However, the cost for what you get is only moderate and there may not be much leftover. I don’t usually have to wait for a table, but there are many times I call to order my favorite soup (they make a vegetarian version for me) and pick it up on the way home. Parking in this neighborhood can be tough, but there is a metered parking lot about two blocks away. I eat at this place a few times a month because it’s convenient, good and reliable food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 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>About Little Shin Shin. First, I won’t make another trip to Piedmont just for Little Shin Shin. Was it good? Yes. Was it great? No. It’s a very average Chinese restaurant. They have some dishes I had never heard of, but are apparently classics from a Chinese restaurant in the 1970s. Dishes like Sizzling Rice Soup are sizzling platters of what are apparently Chinese fajitas. The pot stickers needed ginger and more seasoning while the hot and sour soup, which is raved about online, left me disappointed and wanting my mother’s rendition of the soup. The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child. The chicken lollipops were crunchy and covered in a red sauce of some sort that made it look better than it tasted, not to say it wasn’t tasty, it just looks amazing. The chow mein was also very good with lots of little bits of shrimp, chicken, and Chinese sausage. It had the little bits of cabbage as well but no bean sprouts, which was great because I like my chow mein simple. The portions are very large especially when the dish is around $12; there were plenty of leftovers to take home. When we arrived the restaurant appeared full, but we were seated at a table next to the kitchen door, which was fine other than having to watch the servers constantly walk by. The food came out quickly, however the chicken lollipops took longer than the rest. Our server explained that they are fried twice to ensure they are extra crispy. It was loud but the restaurant was packed with people so that was to be expected. The atmosphere is like a time machine to the late seventies or early eighties with pink walls, brown carpets, classic Chinese restaurant paintings of feudal China, and standard restaurant chairs. You get what you pay for here; the food and beer is cheap, but so is the atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’d never heard of Little Shin Shin but when we showed up on a Saturday night it was clear many people had. They don’t take reservations for small parties and we were given a number when we showed up. It took about fifteen minutes to be seated, time we happily spent outside on Piedmont watching the lively street scene.\u003c/p>\n\u003cp>Like many Chinese restaurants, Little Shin Shin isn’t much on décor or ambience; but fortunately they more than make up for it with their food. Our very helpful and friendly waiter (who we also found out later is the manager) steered us in a great direction, making sure we had a variety of dishes – even pointing out when we ordered two dishes with a similar sauce so we could try something different.\u003c/p>\n\u003cp>We started out with a Chinese staple – won ton soup. Unlike some brothier varieties, this one was hearty with a nicely flavored stock and some fresh cooked vegetables (snow peas). Our dining companions were friends who live in the neighborhood. They said the won tons can be a little inconsistent but assured us this was a good night.\u003c/p>\n\u003cp>The entrees were stellar, especially the prawns. They were lightly breaded and fried and came in a hot and sour sauce that was so good I drained what was left at the end to eat over my rice! Very simple, but satisfying. The sizzling platter with chicken, beef and prawns also has a very rich flavor – spicy but not\u003cbr>\noverpowering. It was packed with vegetables (broccoli, mushrooms, baby corn and carrots) and a delicious and flavorful sauce. My least favorite entrée was the asparagus chicken. It was a little bland and the chicken had a processed texture to it. It could have used some more punch – pepper or something. That said however, the asparagus was perfectly cooked. The dry-cooked green beans were also excellent – great taste and texture with a hot pepper finish that was not overpowering. Expertly cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We could have eaten more of everything – although the portion sizes were fair, especially given the price. “Dessert” was simple and typical – oranges (very juicy) and fortune cookies. The restaurant was bustling – for good reason – but we were easily able to have a conversation without shouting. We were pleasantly surprised when the bill came — $25 each including tip and beer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Refuge: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9278\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">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/cp808iPod.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=QRcmyFiSz0o]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G9alB\">Map\u003c/a>\u003cbr>\n963 Laurel Street (at Arroyo Avenue)\u003cbr>\nSan Carlos, CA 94070\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650)598-9813\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@refugesc.com\">info@refugesc.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.refugesc.com/\">refugesc.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/the-REFUGE/160112931358\">the REFUGE\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RefugePastrami\">@RefugePastrami\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Matt Levin and Melanie Roth\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Greuel\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pastrami Reuben, House-ground Burgers, Cheesesteaks, Goofy Fries (garlic, pastrami, cheddar sauce)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 8+ people (lunch only)\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650)598-9813\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@refugesc.com\">info@refugesc.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.refugesc.com/\">refugesc.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/the-REFUGE/160112931358\">the REFUGE\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RefugePastrami\">@RefugePastrami\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Matt Levin and Melanie Roth\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Greuel\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pastrami Reuben, House-ground Burgers, Cheesesteaks, Goofy Fries (garlic, pastrami, cheddar sauce)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 8+ people (lunch only)\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> N/A\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Refuge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9324\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed The Refuge:\u003c/strong> Wednesday, March 27, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Refuge, my refuge for pastrami, is exactly how I would run a restaurant. The servers seem happy to be there, that’s how I know how great The Refuge is. The atmosphere is that of a cool Belgian bar with brewery tin signs inside. The first time I ate there they were playing The Clash and they had a Giants game on the bar TV. They have what is arguably the best pastrami in the Bay Area and very likely the west coast (I can’t speak for New York pastrami). Their pastrami is amazing, it has got all of the amazing spices and flavors one wants from pastrami but with a juicy, tender, smokiness that you just cant get from pastrami at most sandwich shops and delis. This pastrami makes me upset when I try to eat other pastramis- it’s ruined a lot of pastrami that I used to enjoy and really love. Now all I want is The Refuge’s pastrami. I have left other restaurants saying, “Wow that appetizer and beer was around $14 together, I could have gone to The Refuge and stuffed myself with an amazing meal for almost double”. \u003c/p>\n\u003cp>The pastrami burger is a juicy, tender, and perfectly cooked hamburger topped with literally a sandwich worth of pastrami, then smothered with Swiss cheese, Russian dressing, and sauerkraut. I did not like sauerkraut until I ate it on my pastrami burger, now I wouldn’t have that burger any other way. And boy oh boy do they bring the fancy beer to the party. They have what seems to be every Belgian beer: Chimay, Duvel, Chouffe, Delirium, as well as an extensive amount of ciders and even mead. The Refuge has it all, great food, great drinks, great staff, they will even make you a half sandwich if you’re not that hungry or just in a rush.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed The Refuge:\u003c/strong> Tuesday, April 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I saw that The Refuge specialized in house-made pastrami, I wasn’t sure that there would be anything for me to eat since I am a recovering vegetarian who only eats chicken and fish. I knew I would have to bring a meat-eater along to complete the visit at a place like this. Not only was there plenty at The Refuge for me to choose from, but the options were delicious. Some of the dishes we had were hit-or-miss, but all had very complex flavors. The house-made pickled veggies were outstanding and the Barbacoa Nachos (with beef on the side) were extra tasty. A lot of the beer and a couple of the ciders were made locally and were super delicious. From the outside this place has a friendly, neighborhood vibe, with plenty of free two-hour parking in the area. The host was friendly and even though the place was packed, we were able to get a table for three right away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> The staff are all attentive, friendly, accommodating and very knowledgeable of the extensive beer menu that they offer. The place was a mix between a restaurant and a pub and is certainly a beer drinker’s paradise with something for everyone. I travel up and down the 101 a lot and would definitely go back there if I was in the area or wanted to watch the game on a Saturday.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed The Refuge:\u003c/strong> Wednesday, April 3, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Refuge is a cross between a Jewish deli and a sports bar. The night we were there it was packed – line out the door – and the TV above the bar was showing a college basketball game. It’s a casual place with a lively atmosphere and a very unpretentious feel. The wait staff is friendly and knowledgeable about most things, but a little inattentive. For example we had to ask on two different occasions for silverware.\u003c/p>\n\u003cp>The beer list is extensive and definitely a highlight. The waiter knew his beers! The wine list left something to be desired. It was well priced, but there wasn’t enough information. For example, they had a Cab blend, a rose and a Syrah with a description but no information on where it was from. California? France? Italy? Who knows?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The first courses were the best. The scallop salad has a nice spicy hot flavor, but the waiter didn’t know what that was (he said pepper, but I don’t think that was right). Nonetheless, the seared scallops were very tasty and went nicely with the peanut dressing. The coriander carrots were perfectly done with a nice butter herb flavor. Unfortunately it was downhill from there. The cheesesteak and the pastrami sandwich were both dry. The pastrami was too lean, fat = taste! The coleslaw was also surprisingly dry and needed a little more mayonnaise. The French fries were OK – but nothing special. Despite all that, we were too full for dessert. Most of the items looked really heavy, like bread pudding and a root beer float. The one thing that tempted us: the chocolate pot de crème. But again – no room!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Refuge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9324\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed The Refuge:\u003c/strong> Wednesday, March 27, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Refuge, my refuge for pastrami, is exactly how I would run a restaurant. The servers seem happy to be there, that’s how I know how great The Refuge is. The atmosphere is that of a cool Belgian bar with brewery tin signs inside. The first time I ate there they were playing The Clash and they had a Giants game on the bar TV. They have what is arguably the best pastrami in the Bay Area and very likely the west coast (I can’t speak for New York pastrami). Their pastrami is amazing, it has got all of the amazing spices and flavors one wants from pastrami but with a juicy, tender, smokiness that you just cant get from pastrami at most sandwich shops and delis. This pastrami makes me upset when I try to eat other pastramis- it’s ruined a lot of pastrami that I used to enjoy and really love. Now all I want is The Refuge’s pastrami. I have left other restaurants saying, “Wow that appetizer and beer was around $14 together, I could have gone to The Refuge and stuffed myself with an amazing meal for almost double”. \u003c/p>\n\u003cp>The pastrami burger is a juicy, tender, and perfectly cooked hamburger topped with literally a sandwich worth of pastrami, then smothered with Swiss cheese, Russian dressing, and sauerkraut. I did not like sauerkraut until I ate it on my pastrami burger, now I wouldn’t have that burger any other way. And boy oh boy do they bring the fancy beer to the party. They have what seems to be every Belgian beer: Chimay, Duvel, Chouffe, Delirium, as well as an extensive amount of ciders and even mead. The Refuge has it all, great food, great drinks, great staff, they will even make you a half sandwich if you’re not that hungry or just in a rush.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed The Refuge:\u003c/strong> Tuesday, April 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I saw that The Refuge specialized in house-made pastrami, I wasn’t sure that there would be anything for me to eat since I am a recovering vegetarian who only eats chicken and fish. I knew I would have to bring a meat-eater along to complete the visit at a place like this. Not only was there plenty at The Refuge for me to choose from, but the options were delicious. Some of the dishes we had were hit-or-miss, but all had very complex flavors. The house-made pickled veggies were outstanding and the Barbacoa Nachos (with beef on the side) were extra tasty. A lot of the beer and a couple of the ciders were made locally and were super delicious. From the outside this place has a friendly, neighborhood vibe, with plenty of free two-hour parking in the area. The host was friendly and even though the place was packed, we were able to get a table for three right away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> The staff are all attentive, friendly, accommodating and very knowledgeable of the extensive beer menu that they offer. The place was a mix between a restaurant and a pub and is certainly a beer drinker’s paradise with something for everyone. I travel up and down the 101 a lot and would definitely go back there if I was in the area or wanted to watch the game on a Saturday.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed The Refuge:\u003c/strong> Wednesday, April 3, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Refuge is a cross between a Jewish deli and a sports bar. The night we were there it was packed – line out the door – and the TV above the bar was showing a college basketball game. It’s a casual place with a lively atmosphere and a very unpretentious feel. The wait staff is friendly and knowledgeable about most things, but a little inattentive. For example we had to ask on two different occasions for silverware.\u003c/p>\n\u003cp>The beer list is extensive and definitely a highlight. The waiter knew his beers! The wine list left something to be desired. It was well priced, but there wasn’t enough information. For example, they had a Cab blend, a rose and a Syrah with a description but no information on where it was from. California? France? Italy? Who knows?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The first courses were the best. The scallop salad has a nice spicy hot flavor, but the waiter didn’t know what that was (he said pepper, but I don’t think that was right). Nonetheless, the seared scallops were very tasty and went nicely with the peanut dressing. The coriander carrots were perfectly done with a nice butter herb flavor. Unfortunately it was downhill from there. The cheesesteak and the pastrami sandwich were both dry. The pastrami was too lean, fat = taste! The coleslaw was also surprisingly dry and needed a little more mayonnaise. The French fries were OK – but nothing special. Despite all that, we were too full for dessert. Most of the items looked really heavy, like bread pudding and a root beer float. The one thing that tempted us: the chocolate pot de crème. But again – no room!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Canela Bistro and Wine Bar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9283\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">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/cp808iPod.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=Ko1jm6Mmmz0]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/udqYU\">Map\u003c/a>\u003cbr>\n2272 Market Street (at Sanchez Street)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 552-3000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@canelasf.com\">contact@canelasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.canelasf.com\">canelasf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paco Cifuentes\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mat Schuster\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas Bar\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spanish influenced seafood, Spanish style tortilla, Garlicky Gambas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), 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 Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Discover\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/canela-bistro-bar\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Can be made any time up to day of visit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415) 552-3000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@canelasf.com\">contact@canelasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.canelasf.com\">canelasf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paco Cifuentes\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mat Schuster\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas Bar\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spanish influenced seafood, Spanish style tortilla, Garlicky Gambas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), 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 Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Discover\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/canela-bistro-bar\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Can be made any time up to day of visit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Canela Bistro and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9287\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Canela Bistro and Wine Bar:\u003c/strong> Friday, April 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Canela is a welcome addition to the food scene in the Castro, which has often lagged behind other neighborhoods. It opened two and a half years ago in a space previously occupied by Capri, a run-of-the- mill pizza place on Market Street.\u003c/p>\n\u003cp>The small space has been transformed, with each nook and cranny occupied by tables or bar space in a cozy and friendly ambiance. The lighting helps to create an intimate environment without being stuffy or pretentious. The wait staff is informal, friendly and helpful with suggestions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The innovative menu is inspired by Spanish cuisine but the food has a definite Californian flair. There’s plenty to choose from; appetizers, classic Spanish tapas like garlicky gambas, pimientos de piquillo, jamon iberico and a variety of substantive entrees, usually at least one each of fish, chicken and lamb/pork/beef.\u003c/p>\n\u003cp>Some of the recipes reportedly come from the families of owners Mat Schuster and Francisco Cifuentes.\u003c/p>\n\u003cp>To drink, the waitress steered us towards Crianza, a Spanish red that fit our price range and our food – big enough to stand up to the steak and lamb but not overpowering the lighter dishes.\u003c/p>\n\u003cp>We began with a bowl of asparagus soup with a chicken stock. Unlike most asparagus soups I’ve had, this one wasn’t pureed. Instead the vegetable was diced and perfectly cooked with other vegetables. I thought it was salted just right, although my companions thought the chef went a little overboard.\u003c/p>\n\u003cp>Among the four entrees we ordered, the halibut was the standout. It was lightly prepared with fresh peas, roasted lemon and sautéed peppers. The steak and lamb dishes had lots of flavor, although I thought the lamb was a little heavy. The chicken stew was our least favorite dish – a little bland.\u003c/p>\n\u003cp>We saved room for dessert and boy were we glad we did! Both the Arroz con leche (Spanish rice pudding) and Crema catalana (Spanish crème brulee) were fantastic. We were tempted to order more but refrained.\u003c/p>\n\u003cp>Canela isn’t cheap, but it’s not overpriced either. Tapas run mostly between $8 and $15 while entrees are mostly in the $20-25 range. In some ways the smaller dishes – tapas, flatbreads, etc. – are the most satisfying. It’s a great place to take a date or dine out with friends – lots of tasty food to share, easy to have a conversation and reasonably priced wines with friendly service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Canela Bistro and Wine Bar:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Canela Bistro Bar is, in a few words, a special place. The moment we walked into the doors there was a warm and genuine greeting from the host. We didn’t have a reservation and it was around 6:30pm on a Sunday but we were immediately seated at what I thought to be the most desirable table right next to the window in the front. The overall atmosphere was upscale and nice without feeling pretentious; they had interesting art on the walls, music, and a small but adequate bar. The tapas are on the smaller side but if you would like larger portions they are available; we found that ordering around six or seven plates was enough to sate our hunger. The food arrives almost faster than you can imagine- dim sum fast. Our server took our order and within two minutes our first plate arrived. They pace the meal well; we never had more than two plates on the table at a time, which was great. The sangria was delicious and they were very willing to bring us more of each type. As our dinner was finishing we were greeted by one of the owners who helped us choose our last plate, the piquillo peppers with goat cheese and kale. The “can’t miss moment” was the dessert, the person I was dining with never liked churros, I repeat, NEVER LIKED CHURROS, she now likes churros because of how amazing they are at Canela. I cannot fully express what makes them so amazing, they simply must be tried. $60 is generally more than I like to spend for a meal, but eating at Canela feels worth the money. From the start the place is charming, it’s very well decorated, the dishware is interesting, and the restrooms have hand towels instead of paper towels. Those aspects really felt like there was more to the money I spent than just the high quality food. The service is friendly without being intrusive, with waiters who are knowledgeable about the menu, and willing to give recommendations that were excellent. Canela is a nice place to have both a fancy meal or amazing clams and churros; I will definitely be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Canela Bistro and Wine Bar:\u003c/strong> Tuesday, April 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We walked in to Canela hoping for authentic Spanish tapas and fare. Though we were very satisfied with our overall experience, the cuisine fell short of some of my favorite tapas from Spain. Don’t go expecting to see paella on the menu or aioli with patatas bravas, but the tortilla espanola with red pepper sauce and stuffed Spanish peppers were fantastic. It was nice to see that tapas could be ordered in regular or “racion” (large) portion sizes, but we all agreed that most dishes were under-seasoned and lacked salt. The homemade bread that is served as a dipping vehicle for the sauces must be enjoyed! The parking can be a challenge, but the staff was nice enough to seat one of our party of three while we looked for parking. Servers were knowledgeable and attentive, but the wait for a bottle of wine took a while. The high ceilings made it a little difficult to hear our waiter but it was easy to carry on our conversation and enjoy the time with friends. The décor was chic and modern all the way down to the hand towels in the bathrooms. Overall, however, we thought it was a bit expensive, and to top it off they don’t take American Express. While we probably wouldn’t go out of our way to have dinner there, we would definitely eat there again if we were in the neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Canela Bistro and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9287\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Canela Bistro and Wine Bar:\u003c/strong> Friday, April 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Canela is a welcome addition to the food scene in the Castro, which has often lagged behind other neighborhoods. It opened two and a half years ago in a space previously occupied by Capri, a run-of-the- mill pizza place on Market Street.\u003c/p>\n\u003cp>The small space has been transformed, with each nook and cranny occupied by tables or bar space in a cozy and friendly ambiance. The lighting helps to create an intimate environment without being stuffy or pretentious. The wait staff is informal, friendly and helpful with suggestions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The innovative menu is inspired by Spanish cuisine but the food has a definite Californian flair. There’s plenty to choose from; appetizers, classic Spanish tapas like garlicky gambas, pimientos de piquillo, jamon iberico and a variety of substantive entrees, usually at least one each of fish, chicken and lamb/pork/beef.\u003c/p>\n\u003cp>Some of the recipes reportedly come from the families of owners Mat Schuster and Francisco Cifuentes.\u003c/p>\n\u003cp>To drink, the waitress steered us towards Crianza, a Spanish red that fit our price range and our food – big enough to stand up to the steak and lamb but not overpowering the lighter dishes.\u003c/p>\n\u003cp>We began with a bowl of asparagus soup with a chicken stock. Unlike most asparagus soups I’ve had, this one wasn’t pureed. Instead the vegetable was diced and perfectly cooked with other vegetables. I thought it was salted just right, although my companions thought the chef went a little overboard.\u003c/p>\n\u003cp>Among the four entrees we ordered, the halibut was the standout. It was lightly prepared with fresh peas, roasted lemon and sautéed peppers. The steak and lamb dishes had lots of flavor, although I thought the lamb was a little heavy. The chicken stew was our least favorite dish – a little bland.\u003c/p>\n\u003cp>We saved room for dessert and boy were we glad we did! Both the Arroz con leche (Spanish rice pudding) and Crema catalana (Spanish crème brulee) were fantastic. We were tempted to order more but refrained.\u003c/p>\n\u003cp>Canela isn’t cheap, but it’s not overpriced either. Tapas run mostly between $8 and $15 while entrees are mostly in the $20-25 range. In some ways the smaller dishes – tapas, flatbreads, etc. – are the most satisfying. It’s a great place to take a date or dine out with friends – lots of tasty food to share, easy to have a conversation and reasonably priced wines with friendly service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Canela Bistro and Wine Bar:\u003c/strong> Sunday, April 14, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Canela Bistro Bar is, in a few words, a special place. The moment we walked into the doors there was a warm and genuine greeting from the host. We didn’t have a reservation and it was around 6:30pm on a Sunday but we were immediately seated at what I thought to be the most desirable table right next to the window in the front. The overall atmosphere was upscale and nice without feeling pretentious; they had interesting art on the walls, music, and a small but adequate bar. The tapas are on the smaller side but if you would like larger portions they are available; we found that ordering around six or seven plates was enough to sate our hunger. The food arrives almost faster than you can imagine- dim sum fast. Our server took our order and within two minutes our first plate arrived. They pace the meal well; we never had more than two plates on the table at a time, which was great. The sangria was delicious and they were very willing to bring us more of each type. As our dinner was finishing we were greeted by one of the owners who helped us choose our last plate, the piquillo peppers with goat cheese and kale. The “can’t miss moment” was the dessert, the person I was dining with never liked churros, I repeat, NEVER LIKED CHURROS, she now likes churros because of how amazing they are at Canela. I cannot fully express what makes them so amazing, they simply must be tried. $60 is generally more than I like to spend for a meal, but eating at Canela feels worth the money. From the start the place is charming, it’s very well decorated, the dishware is interesting, and the restrooms have hand towels instead of paper towels. Those aspects really felt like there was more to the money I spent than just the high quality food. The service is friendly without being intrusive, with waiters who are knowledgeable about the menu, and willing to give recommendations that were excellent. Canela is a nice place to have both a fancy meal or amazing clams and churros; I will definitely be returning.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Canela Bistro and Wine Bar:\u003c/strong> Tuesday, April 2, 2013\u003cbr>\n\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>We walked in to Canela hoping for authentic Spanish tapas and fare. Though we were very satisfied with our overall experience, the cuisine fell short of some of my favorite tapas from Spain. Don’t go expecting to see paella on the menu or aioli with patatas bravas, but the tortilla espanola with red pepper sauce and stuffed Spanish peppers were fantastic. It was nice to see that tapas could be ordered in regular or “racion” (large) portion sizes, but we all agreed that most dishes were under-seasoned and lacked salt. The homemade bread that is served as a dipping vehicle for the sauces must be enjoyed! The parking can be a challenge, but the staff was nice enough to seat one of our party of three while we looked for parking. Servers were knowledgeable and attentive, but the wait for a bottle of wine took a while. The high ceilings made it a little difficult to hear our waiter but it was easy to carry on our conversation and enjoy the time with friends. The décor was chic and modern all the way down to the hand towels in the bathrooms. Overall, however, we thought it was a bit expensive, and to top it off they don’t take American Express. While we probably wouldn’t go out of our way to have dinner there, we would definitely eat there again if we were in the neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"title": "Central Coast Wines: Check, Please! Bay Area Wine Tips",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=lf9Mde53PtI]\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=9257\">episode 808\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cadaretta.com/\">2009 Cadaretta Cabernet Sauvignon, Colombia Valley, Washington\u003c/a> ($31) — Washington state is the number two producer of top quality wine in the United States (after California) and boutique winery, Cadaretta, shows why many of the wines are so highly regarded. Their Cabernet Sauvignon is blended with a bit of Merlot and Petit Verdot in a complex, age-worthy red that turn any lover of Napa Cab northward.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablascreek.com/\">2010 Tablas Creek Vineyard “Esprit” Blanc, Paso Robles, California\u003c/a> ($30) — Tablas Creek is partially owned by the famous Perrin family of France’s Chateau de Beaucastel in Chateauneuf-du-Pape. This lush, exotic white is a blend of varieties hailing from the south of France but planted in Paso. Roussanne is the backbone serving up notes of honey and melon and Grenache Blanc (my personal favorite variety) is zesty and fresh. Completing the blend is rare Picpoul Blanc making it a wine you won’t forget.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimay.com/en/en.html?IDC=27\">Chimay Ale, Belgium\u003c/a> ($9) — Tablas Creek is partially owned by the famous Perrin family of One of the classic Trappist brews, Chimay, is richly styled ale. Made in with unique yeast strains and water from inside the Belgian Abbey’s walls, it’s a beer with power.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000.jpg\" alt=\"Wine and beer that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 808. Photo: Wendy Goodfriend\" class=\"size-full wp-image-9374\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000-960x642.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/lf9Mde53PtI'\n title='//www.youtube.com/embed/lf9Mde53PtI'\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=9257\">episode 808\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cadaretta.com/\">2009 Cadaretta Cabernet Sauvignon, Colombia Valley, Washington\u003c/a> ($31) — Washington state is the number two producer of top quality wine in the United States (after California) and boutique winery, Cadaretta, shows why many of the wines are so highly regarded. Their Cabernet Sauvignon is blended with a bit of Merlot and Petit Verdot in a complex, age-worthy red that turn any lover of Napa Cab northward.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablascreek.com/\">2010 Tablas Creek Vineyard “Esprit” Blanc, Paso Robles, California\u003c/a> ($30) — Tablas Creek is partially owned by the famous Perrin family of France’s Chateau de Beaucastel in Chateauneuf-du-Pape. This lush, exotic white is a blend of varieties hailing from the south of France but planted in Paso. Roussanne is the backbone serving up notes of honey and melon and Grenache Blanc (my personal favorite variety) is zesty and fresh. Completing the blend is rare Picpoul Blanc making it a wine you won’t forget.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimay.com/en/en.html?IDC=27\">Chimay Ale, Belgium\u003c/a> ($9) — Tablas Creek is partially owned by the famous Perrin family of One of the classic Trappist brews, Chimay, is richly styled ale. Made in with unique yeast strains and water from inside the Belgian Abbey’s walls, it’s a beer with power.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000.jpg\" alt=\"Wine and beer that Leslie Sbrocco and guests drank on the set of Check, Please Bay Area episode 808. Photo: Wendy Goodfriend\" class=\"size-full wp-image-9374\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/09/cp808wine-beer1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Aslam's Rasoi, Poesia, encuentro café and wine bar [CLOSED]: Check, Please! Bay Area reviews",
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 7 (#807) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Aslam’s Rasoi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9162\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9146\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Poesia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9179\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9157\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>encuentro café and wine bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9195\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9154\">reviews\u003c/a> | CLOSED\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=btrMxEOs_5g]\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/cp807iPod.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.gerovassiliou.gr/en/domaine\">2012 Domaine Gerovassiliou, Epanomi, Greece\u003c/a> ($16) — Greek wines are getting attention these days for their exotic flavors and high quality. This unique white blends two indigenous white Greek grape varieties, Assyrtiko and Malagousia. Crisp and refreshing, it has a lush texture and succulent citrus fruit notes. Perfect with Greek tomato and feta salad and grilled seafood, it also shines with Japanese cuisine. It’s an absolutely delicious discovery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stamantwine.com/\">2011 St. Amant, Old Vine Zinfandel “Mohr-Fry Ranch” Lodi, California\u003c/a> ($18) — Lodi is a hot spot when it comes to world-class Zinfandel. This is one of my favorite expressions of the variety. Spicy, peppery and chock full of wild berry fruit flavors but still capturing a sense of elegance. Barbeque ribs and Kobe beef burgers are my dream dates when uncorking this delicious red.\u003c/p>\n\n",
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"excerpt": "Restaurants reviewed: Aslam's Rasoi (San Francisco), Poesia (San Francisco), encuentro café and wine bar (Oakland) [CLOSED].",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s eighth season episode 7 (#807) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Aslam’s Rasoi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9162\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9146\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Poesia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9179\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9157\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>encuentro café and wine bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9195\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9154\">reviews\u003c/a> | CLOSED\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/btrMxEOs_5g'\n title='//www.youtube.com/embed/btrMxEOs_5g'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp807iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gerovassiliou.gr/en/domaine\">2012 Domaine Gerovassiliou, Epanomi, Greece\u003c/a> ($16) — Greek wines are getting attention these days for their exotic flavors and high quality. This unique white blends two indigenous white Greek grape varieties, Assyrtiko and Malagousia. Crisp and refreshing, it has a lush texture and succulent citrus fruit notes. Perfect with Greek tomato and feta salad and grilled seafood, it also shines with Japanese cuisine. It’s an absolutely delicious discovery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stamantwine.com/\">2011 St. Amant, Old Vine Zinfandel “Mohr-Fry Ranch” Lodi, California\u003c/a> ($18) — Lodi is a hot spot when it comes to world-class Zinfandel. This is one of my favorite expressions of the variety. Spicy, peppery and chock full of wild berry fruit flavors but still capturing a sense of elegance. Barbeque ribs and Kobe beef burgers are my dream dates when uncorking this delicious red.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "aslams-rasoi-restaurant-info",
"title": "Aslam's Rasoi: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Aslam’s Rasoi: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9146\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9111\">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/cp807iPod.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=xlju4ea_yKA]\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Aslam's+Rasoi,+1037+Valencia+Street,+San+Francisco,+CA+94110&aq=0&oq=Aslam's+Rasoi,+1037+Valencia+Street+San+Francisco,+CA+94110&sll=37.756239,-122.420896&sspn=0.008652,0.007929&ie=UTF8&hq=Aslam's+Rasoi,&hnear=1037+Valencia+St,+San+Francisco,+California+94110&t=m&cid=405245163266166605&ll=37.767729,-122.419367&spn=0.023747,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Aslam's+Rasoi,+1037+Valencia+Street,+San+Francisco,+CA+94110&aq=0&oq=Aslam's+Rasoi,+1037+Valencia+Street+San+Francisco,+CA+94110&sll=37.756239,-122.420896&sspn=0.008652,0.007929&ie=UTF8&hq=Aslam's+Rasoi,&hnear=1037+Valencia+St,+San+Francisco,+California+94110&t=m&cid=405245163266166605&ll=37.767729,-122.419367&spn=0.023747,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1037 Valencia Street (between 21st and 22nd Streets)\u003cbr>\nSan Francisco, CA 94110 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-695-0599\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:aslamsrasoi@gmail.com\">aslamsrasoi@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aslamsrasoi.com\">aslamsrasoi.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Aslams-Rasoi/103359643039825\">Aslam’s Rasoi\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mohammad Aslam & Asif Aslam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mohammad Aslam\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mohammad Aslam\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian with Pakistani influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rasoi Lamb Chops and Mixed Seafood Curry\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Late Night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>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/aslams-rasoi\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations up to 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/OUVVD\">Map\u003c/a>\u003cbr />1037 Valencia Street\u003cbr /> San Francisco, CA 94110\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-695-0599\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aslamsrasoi.com\">aslamsrasoi.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=9146\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\r\n ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aslam’s Rasoi: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9146\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9111\">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/cp807iPod.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/xlju4ea_yKA'\n title='//www.youtube.com/embed/xlju4ea_yKA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Aslam's+Rasoi,+1037+Valencia+Street,+San+Francisco,+CA+94110&aq=0&oq=Aslam's+Rasoi,+1037+Valencia+Street+San+Francisco,+CA+94110&sll=37.756239,-122.420896&sspn=0.008652,0.007929&ie=UTF8&hq=Aslam's+Rasoi,&hnear=1037+Valencia+St,+San+Francisco,+California+94110&t=m&cid=405245163266166605&ll=37.767729,-122.419367&spn=0.023747,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Aslam's+Rasoi,+1037+Valencia+Street,+San+Francisco,+CA+94110&aq=0&oq=Aslam's+Rasoi,+1037+Valencia+Street+San+Francisco,+CA+94110&sll=37.756239,-122.420896&sspn=0.008652,0.007929&ie=UTF8&hq=Aslam's+Rasoi,&hnear=1037+Valencia+St,+San+Francisco,+California+94110&t=m&cid=405245163266166605&ll=37.767729,-122.419367&spn=0.023747,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1037 Valencia Street (between 21st and 22nd Streets)\u003cbr>\nSan Francisco, CA 94110 \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-695-0599\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:aslamsrasoi@gmail.com\">aslamsrasoi@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aslamsrasoi.com\">aslamsrasoi.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Aslams-Rasoi/103359643039825\">Aslam’s Rasoi\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mohammad Aslam & Asif Aslam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mohammad Aslam\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mohammad Aslam\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian with Pakistani influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rasoi Lamb Chops and Mixed Seafood Curry\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Late Night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>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/aslams-rasoi\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Accept reservations up to 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Aslam’s Rasoi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9162\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9111\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jack-salamy125x125.jpg\" alt=\"Jack Salamy\" title=\"Jack Salamy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jack\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Longshoreman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aslam’s Rasoi\u003cbr>\n\u003cstrong>Reviewed Aslam’s Rasoi:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was introduced to Indian food ten years ago and I have tried numerous Indian restaurants in the Bay Area, however my favorite food came from a particular restaurant I would frequent where Chef Mohammad Aslam was working his magic in the kitchen. I instantly became a fan of the father and son duo. While Mohammad cooks his family recipes, his son Asif runs the front of the house and does a little bit of everything, and despite the long lines and hungry crowds his demeanor is always pleasant and friendly. \u003c/p>\n\u003cp>To my surprise, the duo was no longer working at the restaurant which was disappointing because my palate missed their cooking. It was seven years ago that they opened Aslam’s Rasoi on Valencia Street and I was thrilled to be reunited with their flavors. \u003c/p>\n\u003cp>One of my favorite dishes is the Samosas which are puff pastries filled with potatoes, peas, cumin and other various spices. They also make the best chutneys to add to it (and to just about anything). One of the chutneys they have is the mint chutney which has mint, yogurt, Serrano peppers, cilantro and lemon juice. The other is the tamarind chutney which is sweet and has thirteen different ingredients including apricot and pomegranate. Combine all three and it’s a party in your mouth! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The naans are made to order and are cooked in a tandoori oven. My favorites are the plain, onion, garlic and goat cheese naans. The onion and garlic naans have chunks of fresh garlic and onions unlike other places that season it with onion or garlic powder. The goat cheese naan is stuffed with a generous amount of cheese.\u003cbr>\nOther favorites are the tandoori chicken, lamb chops and the chicken korma (or anything korma). \u003c/p>\n\u003cp>The tandoori chicken is marinated for twenty-four hours in seven different spices. The platter arrives sizzling to your table, the chicken plated on a bed of onions and bell peppers, with each piece of chicken juicy including the breast meat.\u003c/p>\n\u003cp>The lamb chops also arrive sizzling to your table on a bed of onions and bell peppers; each bite is flavorful and tender. The lamb chops are marinated for forty-eight hours in thirteen different spices with fresh garlic and ginger. The chicken korma is cubed white meat, also very juicy. The korma is cream cashew sauce with a touch of roasted cumin and fenugreek. The colors are vibrant as well as the flavors. \u003c/p>\n\u003cp>If you want to take a journey to Northern India with a little Pakistani influence, Aslam’s Rasoi is the place to visit. Everything is made fresh, all the portions are generous, and the customer service is outstanding. Although the restaurant is big and seats eighty-eight people, arrive early and be patient if you have to wait in line; it’s worth the wait. Or you can make reservations on opentable.com and you’ll be seated upon arrival. \u003c/p>\n\u003cp>Be ready for an explosion of flavors to take over your mouth!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jill-hamilton125x125.jpg\" alt=\"Jill Hamilton\" title=\"Jill Hamilton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Horse Trainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poesia\u003cbr>\n\u003cstrong>Reviewed Aslam’s Rasoi:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Aslam’s Rasoi is in a great neighborhood on Valencia so it has a mixture of hipster, hippie, yuppie and family patrons. Parking on the street can be tough but we got a meter spot after a drive around the block. The greeting at the door was genuine and lovely and the staff seemed really happy to welcome us, there was no wait for our table.\u003cbr>\nThe interior to me seemed a bit drafty and dated but the restaurant and bathrooms were super clean and the kitchen, which you could see through a window, looked to be as well. The service however made up for the lack of atmosphere. Our server was fantastic and we had vegans, lactose free and gluten free diners; she made sure everyone knew which dishes would work for everyone. It was not crowded and easy to hear everyone at the table.\u003c/p>\n\u003cp>The Pinot was unimpressive but the beers were good and frosty cold.\u003c/p>\n\u003cp>We ordered a bunch of appetizers and mains so we could get a good feel for the food. The naan was good and plentiful. The gobi pakoras were light, chick pea batter and fried. They were not greasy and you still had a bit of crunch from the cauliflower. They were lightly spiced and the flavor was mild and enjoyable. The vegetable pakoras were also good and you had a nice mix of squash and other vegetables with mild spices which again were quite tasty. The samosas were good as well.\u003c/p>\n\u003cp>The papadums were great and the dried lentil flavor really came through.\u003c/p>\n\u003cp>The mixed tandoori grill was one of the standout dishes and all the grilled items were hot and flavored with different spices. The fish flaked apart nicely and had a great curry flavor and my meat-eating friends felt the lamb was tender and had just the right amount of spices. The chicken was moist and tender and also spiced nicely. The sauces that came to the table were perfect, with the yogurt and mint cooling while the red sauce was fiery hot.\u003c/p>\n\u003cp>The other dishes we were pleased with were the dal which had great flavors and the lentils which still had integrity. It was a beautiful dish; you could smell all the spices. I have found it’s hard to get dal without it being mushy yet this was not at all the case. The bengan bartha was also good although not as spicy as we had requested, however the flavors were good and the eggplant tasted great. The Kashmiri Biryani was unremarkable and didn’t have much flavor but the vegetable jalfrezi was quite good. It contained an interesting mix of baby corn, tomatoes, peppers and onions and was spicy and flavorful. It was served over some eggplant and spices; the mixture was interesting and tasty.\u003c/p>\n\u003cp>Aslam’s Rasoi had some interesting dishes and great service. I found it to be a bit generic and unimaginative but perhaps we needed to order better. The food was probably a “B” compared to encuentro which I would give an “A”. I gave Poesia a “B+” just for comparison. I might go back if I were in the neighborhood; the prices were certainly reasonable for the portion size.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/michelle-dwyer125x125.jpg\" alt=\"Michelle Dwyer\" title=\"Michelle Dwyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michelle\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Coach and Nutrition Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> encuentro café and wine bar\u003cbr>\n\u003cstrong>Reviewed Aslam’s Rasoi:\u003c/strong> Friday, April 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On a beautiful Friday evening in spring, we took BART from Oakland and headed to The Mission for some Pakistani food. Aslam’s Rasoi was an easy and pleasurable ten minute walk from the 24th Street station and we were greeted at the door by a friendly employee of the restaurant. Even though it was 6:00 pm on a Friday night, there were plenty of seats.\u003c/p>\n\u003cp>The food at Aslam’s Rasoi is freshly prepared, especially compared to other Pakistani or Indian food places. The bhindi masala, okra with red bell peppers, onions, tomatoes and spices, was bright, lightly flavored and delicious. This is a favorite dish of mine and I really enjoyed their take on it. Our other main dishes included saag paneer, fresh spinach with cheese, and aloo mutter, potatoes and green peas in curry sauce, and both were also very freshly prepared and lighter than the usual fare. We were also pleased that we ordered the mixed bread basket of garlic and basil naan, onion kulcha and chapati. \u003c/p>\n\u003cp>Although the food was fresh and tasty, there was nothing else that really made it stand out in terms of offerings or flavor. The servers never recommended anything or guided us on what to order. I also feel the food is a bit overpriced. The vegetarian dishes were all $10-13, which seems much higher than equally delicious Pakistani or Indian food elsewhere at upscale restaurants. The portion sizes were very good and since we ordered three meals for two of us, we were able to take home leftovers. \u003c/p>\n\u003cp>Their wine list is varied with good pairings for the spicier flavors of most Pakistani food. We ordered a Dry Gewürztraminer from Claiborne & Churchill for $35 and found it to be a good wine for our food choices.\u003c/p>\n\u003cp>Service was very attentive and friendly at Aslam’s Rasoi but also sometimes a little over-eager. We had at least three different people come to our table after we sat down but before we ordered. Although welcoming, it was also a little distracting and confusing. Once we ordered our food, the appetizer of fried eggplant pakoras came out fairly quickly but then so did the rest of our dishes. We were still half-way through our appetizer when our main dishes arrived, so I felt a little rushed to finish instead of enjoying the start of the meal. At the end of the meal, no dessert menu was given to us and there was only a brief mention of rice pudding, which neither of us was interested in eating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The décor and ambience is more upscale without being stuffy and overall felt very inviting. This would be a good restaurant for both date night and larger parties. Overall the food was good, and although fresh, not exceptional in any other way from other more upscale Pakistani or Indian restaurants. We enjoyed our meal and dining experience overall, but would not go out of our way to eat here again.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aslam’s Rasoi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9162\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9111\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jack-salamy125x125.jpg\" alt=\"Jack Salamy\" title=\"Jack Salamy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jack\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Longshoreman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aslam’s Rasoi\u003cbr>\n\u003cstrong>Reviewed Aslam’s Rasoi:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was introduced to Indian food ten years ago and I have tried numerous Indian restaurants in the Bay Area, however my favorite food came from a particular restaurant I would frequent where Chef Mohammad Aslam was working his magic in the kitchen. I instantly became a fan of the father and son duo. While Mohammad cooks his family recipes, his son Asif runs the front of the house and does a little bit of everything, and despite the long lines and hungry crowds his demeanor is always pleasant and friendly. \u003c/p>\n\u003cp>To my surprise, the duo was no longer working at the restaurant which was disappointing because my palate missed their cooking. It was seven years ago that they opened Aslam’s Rasoi on Valencia Street and I was thrilled to be reunited with their flavors. \u003c/p>\n\u003cp>One of my favorite dishes is the Samosas which are puff pastries filled with potatoes, peas, cumin and other various spices. They also make the best chutneys to add to it (and to just about anything). One of the chutneys they have is the mint chutney which has mint, yogurt, Serrano peppers, cilantro and lemon juice. The other is the tamarind chutney which is sweet and has thirteen different ingredients including apricot and pomegranate. Combine all three and it’s a party in your mouth! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The naans are made to order and are cooked in a tandoori oven. My favorites are the plain, onion, garlic and goat cheese naans. The onion and garlic naans have chunks of fresh garlic and onions unlike other places that season it with onion or garlic powder. The goat cheese naan is stuffed with a generous amount of cheese.\u003cbr>\nOther favorites are the tandoori chicken, lamb chops and the chicken korma (or anything korma). \u003c/p>\n\u003cp>The tandoori chicken is marinated for twenty-four hours in seven different spices. The platter arrives sizzling to your table, the chicken plated on a bed of onions and bell peppers, with each piece of chicken juicy including the breast meat.\u003c/p>\n\u003cp>The lamb chops also arrive sizzling to your table on a bed of onions and bell peppers; each bite is flavorful and tender. The lamb chops are marinated for forty-eight hours in thirteen different spices with fresh garlic and ginger. The chicken korma is cubed white meat, also very juicy. The korma is cream cashew sauce with a touch of roasted cumin and fenugreek. The colors are vibrant as well as the flavors. \u003c/p>\n\u003cp>If you want to take a journey to Northern India with a little Pakistani influence, Aslam’s Rasoi is the place to visit. Everything is made fresh, all the portions are generous, and the customer service is outstanding. Although the restaurant is big and seats eighty-eight people, arrive early and be patient if you have to wait in line; it’s worth the wait. Or you can make reservations on opentable.com and you’ll be seated upon arrival. \u003c/p>\n\u003cp>Be ready for an explosion of flavors to take over your mouth!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/jill-hamilton125x125.jpg\" alt=\"Jill Hamilton\" title=\"Jill Hamilton\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Horse Trainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poesia\u003cbr>\n\u003cstrong>Reviewed Aslam’s Rasoi:\u003c/strong> Sunday, April 14, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Aslam’s Rasoi is in a great neighborhood on Valencia so it has a mixture of hipster, hippie, yuppie and family patrons. Parking on the street can be tough but we got a meter spot after a drive around the block. The greeting at the door was genuine and lovely and the staff seemed really happy to welcome us, there was no wait for our table.\u003cbr>\nThe interior to me seemed a bit drafty and dated but the restaurant and bathrooms were super clean and the kitchen, which you could see through a window, looked to be as well. The service however made up for the lack of atmosphere. Our server was fantastic and we had vegans, lactose free and gluten free diners; she made sure everyone knew which dishes would work for everyone. It was not crowded and easy to hear everyone at the table.\u003c/p>\n\u003cp>The Pinot was unimpressive but the beers were good and frosty cold.\u003c/p>\n\u003cp>We ordered a bunch of appetizers and mains so we could get a good feel for the food. The naan was good and plentiful. The gobi pakoras were light, chick pea batter and fried. They were not greasy and you still had a bit of crunch from the cauliflower. They were lightly spiced and the flavor was mild and enjoyable. The vegetable pakoras were also good and you had a nice mix of squash and other vegetables with mild spices which again were quite tasty. The samosas were good as well.\u003c/p>\n\u003cp>The papadums were great and the dried lentil flavor really came through.\u003c/p>\n\u003cp>The mixed tandoori grill was one of the standout dishes and all the grilled items were hot and flavored with different spices. The fish flaked apart nicely and had a great curry flavor and my meat-eating friends felt the lamb was tender and had just the right amount of spices. The chicken was moist and tender and also spiced nicely. The sauces that came to the table were perfect, with the yogurt and mint cooling while the red sauce was fiery hot.\u003c/p>\n\u003cp>The other dishes we were pleased with were the dal which had great flavors and the lentils which still had integrity. It was a beautiful dish; you could smell all the spices. I have found it’s hard to get dal without it being mushy yet this was not at all the case. The bengan bartha was also good although not as spicy as we had requested, however the flavors were good and the eggplant tasted great. The Kashmiri Biryani was unremarkable and didn’t have much flavor but the vegetable jalfrezi was quite good. It contained an interesting mix of baby corn, tomatoes, peppers and onions and was spicy and flavorful. It was served over some eggplant and spices; the mixture was interesting and tasty.\u003c/p>\n\u003cp>Aslam’s Rasoi had some interesting dishes and great service. I found it to be a bit generic and unimaginative but perhaps we needed to order better. The food was probably a “B” compared to encuentro which I would give an “A”. I gave Poesia a “B+” just for comparison. I might go back if I were in the neighborhood; the prices were certainly reasonable for the portion size.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/08/michelle-dwyer125x125.jpg\" alt=\"Michelle Dwyer\" title=\"Michelle Dwyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michelle\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Coach and Nutrition Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> encuentro café and wine bar\u003cbr>\n\u003cstrong>Reviewed Aslam’s Rasoi:\u003c/strong> Friday, April 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On a beautiful Friday evening in spring, we took BART from Oakland and headed to The Mission for some Pakistani food. Aslam’s Rasoi was an easy and pleasurable ten minute walk from the 24th Street station and we were greeted at the door by a friendly employee of the restaurant. Even though it was 6:00 pm on a Friday night, there were plenty of seats.\u003c/p>\n\u003cp>The food at Aslam’s Rasoi is freshly prepared, especially compared to other Pakistani or Indian food places. The bhindi masala, okra with red bell peppers, onions, tomatoes and spices, was bright, lightly flavored and delicious. This is a favorite dish of mine and I really enjoyed their take on it. Our other main dishes included saag paneer, fresh spinach with cheese, and aloo mutter, potatoes and green peas in curry sauce, and both were also very freshly prepared and lighter than the usual fare. We were also pleased that we ordered the mixed bread basket of garlic and basil naan, onion kulcha and chapati. \u003c/p>\n\u003cp>Although the food was fresh and tasty, there was nothing else that really made it stand out in terms of offerings or flavor. The servers never recommended anything or guided us on what to order. I also feel the food is a bit overpriced. The vegetarian dishes were all $10-13, which seems much higher than equally delicious Pakistani or Indian food elsewhere at upscale restaurants. The portion sizes were very good and since we ordered three meals for two of us, we were able to take home leftovers. \u003c/p>\n\u003cp>Their wine list is varied with good pairings for the spicier flavors of most Pakistani food. We ordered a Dry Gewürztraminer from Claiborne & Churchill for $35 and found it to be a good wine for our food choices.\u003c/p>\n\u003cp>Service was very attentive and friendly at Aslam’s Rasoi but also sometimes a little over-eager. We had at least three different people come to our table after we sat down but before we ordered. Although welcoming, it was also a little distracting and confusing. Once we ordered our food, the appetizer of fried eggplant pakoras came out fairly quickly but then so did the rest of our dishes. We were still half-way through our appetizer when our main dishes arrived, so I felt a little rushed to finish instead of enjoying the start of the meal. At the end of the meal, no dessert menu was given to us and there was only a brief mention of rice pudding, which neither of us was interested in eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The décor and ambience is more upscale without being stuffy and overall felt very inviting. This would be a good restaurant for both date night and larger parties. Overall the food was good, and although fresh, not exceptional in any other way from other more upscale Pakistani or Indian restaurants. We enjoyed our meal and dining experience overall, but would not go out of our way to eat here again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Poesia: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9157\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9111\">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/cp807iPod.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=6EwtClPp6mo]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JkNIn\">Map\u003c/a>\u003cbr>\n4072 18th Street (at Castro Street)\u003cbr>\nSan Francisco, CA 94114 \u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-9325\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dine@poesiasf.com\">dine@poesiasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.poesiasf.com\">poesiasf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PoesiaRestaurant\">Poesia Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/PoesiaSF\">@PoesiaSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Francesco d’Ippolito\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Giuseppe Cabiddu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Giuseppe Cabiddu\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fileji al sugo di maiale\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> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, 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/poesia\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime, no time limit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Poesia: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9157\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9111\">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/cp807iPod.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/6EwtClPp6mo'\n title='//www.youtube.com/embed/6EwtClPp6mo'\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/JkNIn\">Map\u003c/a>\u003cbr>\n4072 18th Street (at Castro Street)\u003cbr>\nSan Francisco, CA 94114 \u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-9325\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dine@poesiasf.com\">dine@poesiasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.poesiasf.com\">poesiasf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PoesiaRestaurant\">Poesia Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/PoesiaSF\">@PoesiaSF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Francesco d’Ippolito\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Giuseppe Cabiddu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Giuseppe Cabiddu\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fileji al sugo di maiale\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> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, 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/poesia\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime, no time limit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
