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"content": "\u003cp>\u003cstrong>Lillie Mae’s House of Soul Food: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8604\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">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/cp804iPod.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>https://www.youtube.com/embed/0dNPpGAnQWk\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=Lillie+Mae's+House+of+Soul+Food,+Coleman+Avenue,+Santa+Clara,+CA&aq=0&oq=Lillie+Mae's+House+of+Soul&sll=37.809106,-122.417994&sspn=0.054724,0.069952&ie=UTF8&hq=Lillie+Mae's+House+of+Soul+Food,+Coleman+Avenue,+Santa+Clara,+CA&t=m&cid=1073774231517742818&hnear=&ll=37.367156,-121.930218&spn=0.023875,0.036478&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=Lillie+Mae's+House+of+Soul+Food,+Coleman+Avenue,+Santa+Clara,+CA&aq=0&oq=Lillie+Mae's+House+of+Soul&sll=37.809106,-122.417994&sspn=0.054724,0.069952&ie=UTF8&hq=Lillie+Mae's+House+of+Soul+Food,+Coleman+Avenue,+Santa+Clara,+CA&t=m&cid=1073774231517742818&hnear=&ll=37.367156,-121.930218&spn=0.023875,0.036478&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>\n1290 Coleman Avenue (at Brokaw Street)\u003cbr>\nSanta Clara, CA 95050 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-227-SOUL (7685)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"https://www.lilliemaeshouse.com/\">lilliemaeshouse.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/HouseofSoulFood\">Lillie Mae’s House Of Soul Food\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/lilliemaes\">@LillieMaes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Rhonda Manning\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Marcus Trigg\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Catfish, Fried Chicken and Waffles, Mac and Cheese, Greens\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (Mac and Cheese, Fried Okra, House Salad, Corn on the Cob, Sweet Potato Fries)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a restaurant beer and wine only\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a restaurant beer and wine only\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-4:00pm (All you can eat Brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Brunch (Sunday only)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes (catering)\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/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same 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 (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": "\u003cp>\u003cstrong>Lillie Mae’s House of Soul Food: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8629\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/nicole-quihuis125x125.jpg\" alt=\"Nicole Quihuis\" title=\"Nicole Quihuis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Food Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lillie Mae’s House of Soul Food\u003cbr>\n\u003cstrong>Reviewed Lillie Mae’s House of Soul Food:\u003c/strong> Saturday, February 16, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve never had soul food from a restaurant. All the soul food I’ve ever tried has been through family and friends’ kitchens. Oh and yes, Texas Smokehouse on Capitol has the best greens ever and their BBQ is pretty damn good. However, I’m already planning WHO else I can bring back there with me! Key is to get a group of friends and order a little bit of everything so you can try it all! I’ve never had fried chicken like this before! I ordered the fried chicken and pork rib combo plate, which came with two pieces of fried chicken and three nice sized pork ribs. My buddy ordered the brisket and BBQ chicken plate and between us we ordered sides of mac n’ cheese, greens, baked beans, corn bread and fried okra and some sweet tea to wash it down with! It was a toss up between grape Kool-Aid and sweet tea. This is THE best fried chicken I’ve ever had. I can’t even describe the way the skin has the consistency of good pork cracklin’! I wouldn’t be surprised if they deep-fried their chicken in straight up pork fat! Everything was very flavorful, fresh tasting; all the different types of meats were tender and tasty. THIS will be my soul food go-to place! 🙂 Thanks Duy! Let your SOUUUUL GLOWWWW!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brian-boitano125x125.jpg\" alt=\"Brian Boitano\" title=\"Brian Boitano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Olympic Champion / Cookbook Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pompei’s Grotto\u003cbr>\n\u003cstrong>Reviewed Lillie Mae’s House of Soul Food:\u003c/strong> Friday, March 1, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Well I was having heart palpitations, and I can’t determine if it was the fatty food I ate, or if it was the stress I went through trying to get a reservation at Lillie Mae’s House of Heart Attack.\u003c/p>\n\u003cp>I live an hour away and I like to have reservations anyway when I go out. What confusion. The website says to call or email for reservation. I did both. In fact I called four times and had friends call two times. A total of six — no response at all. I emailed twice only to get the answer that they don’t take reservations on Friday or Saturday. I emailed back. “Can we do Thursday at the same time?” No response. I emailed again two days later. Hallelujah, a returned email. It said “you only need a reservation for large parties.” Honestly, I didn’t care if the food was BBQ at the French Laundry. I understood as soon as I walked in the door why reservations were not needed. First of all, there was no hostess and second of all, it was an order at the counter and pick up your own food kind of place. Nowhere on the website does it say or show that.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two best things about the meal were the corn bread, which was moist and sweet with whole corn kernels in the batter, and the hush puppies that had a beefy rough grain-fried crust, like an apple fritter. I ordered the combo hot links and brisket. The links were between a hot dog and a chorizo. They were really spicy. The brisket was not in shredded chunks but in little pieces like a portion from the bottom of the pot. I chose two sides of fried okra and collard greens. The okra was pretty bland but it had a nice crunchy texture and the collard greens were spicy with healthy dose of vinegar, which made them pretty sour. We also ordered the BBQ pork ribs and chicken. It came with two sides, which were the fried sweet potatoes, and were dusted with a little sugar. It made a nice combination of sweet and salty. We also ordered baked beans. These had a mild molasses flavor but were pretty bland. \u003c/p>\n\u003cp>Overall I really liked the flavor of the BBQ sauce, which was tangy and sweet, but all the dishes are mixed with the same sauce. It became a little sauce overload. On top of that, the ribs were a little dry and one was even so tough it was hard to chew. It was pretty reasonable at $20 per person, and a good place to go before a Sharks game because you can get in and out quickly. Oh and I forgot the décor; it is fun: Hooters meets Country Bear Jamboree with a little Deliverance thrown in. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/jennifer-leibick125x125.jpg\" alt=\"Jennifer Leibick\" title=\"Jennifer Leibick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jennifer\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-at-home Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> SPQR\u003cbr>\n\u003cstrong>Reviewed Lillie Mae’s House of Soul Food:\u003c/strong> Sunday, February 17, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lillie Mae’s is a good find if you are looking for good old soul food. I went for the all you can eat Sunday brunch and felt that the food quality, taste and variety were all very good. My favorite dish was the mac & cheese; it was simply comfort food at its best with a crispy top layer and lots of warm melted cheese and soft macaroni inside. My least favorite item I tried was the infamous Kool-Aid mimosa because I found it to be way too sweet and could only take a few sips. There was no wait to sit and the staff was friendly and welcoming. The crowd was on the quieter side and it was nice to see people just enjoying their food and families, even though there was TV and light music in the background. Because it was a 45 minute drive outside of San Francisco for me, I don’t know if I will go back anytime soon. However, I found the buffet to be a great value for the choice and amount of food offered and I would recommend this restaurant to comfort food lovers that live or work nearby. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lillie Mae’s House of Soul Food: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8629\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/nicole-quihuis125x125.jpg\" alt=\"Nicole Quihuis\" title=\"Nicole Quihuis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Food Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lillie Mae’s House of Soul Food\u003cbr>\n\u003cstrong>Reviewed Lillie Mae’s House of Soul Food:\u003c/strong> Saturday, February 16, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve never had soul food from a restaurant. All the soul food I’ve ever tried has been through family and friends’ kitchens. Oh and yes, Texas Smokehouse on Capitol has the best greens ever and their BBQ is pretty damn good. However, I’m already planning WHO else I can bring back there with me! Key is to get a group of friends and order a little bit of everything so you can try it all! I’ve never had fried chicken like this before! I ordered the fried chicken and pork rib combo plate, which came with two pieces of fried chicken and three nice sized pork ribs. My buddy ordered the brisket and BBQ chicken plate and between us we ordered sides of mac n’ cheese, greens, baked beans, corn bread and fried okra and some sweet tea to wash it down with! It was a toss up between grape Kool-Aid and sweet tea. This is THE best fried chicken I’ve ever had. I can’t even describe the way the skin has the consistency of good pork cracklin’! I wouldn’t be surprised if they deep-fried their chicken in straight up pork fat! Everything was very flavorful, fresh tasting; all the different types of meats were tender and tasty. THIS will be my soul food go-to place! 🙂 Thanks Duy! Let your SOUUUUL GLOWWWW!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brian-boitano125x125.jpg\" alt=\"Brian Boitano\" title=\"Brian Boitano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Olympic Champion / Cookbook Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pompei’s Grotto\u003cbr>\n\u003cstrong>Reviewed Lillie Mae’s House of Soul Food:\u003c/strong> Friday, March 1, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Well I was having heart palpitations, and I can’t determine if it was the fatty food I ate, or if it was the stress I went through trying to get a reservation at Lillie Mae’s House of Heart Attack.\u003c/p>\n\u003cp>I live an hour away and I like to have reservations anyway when I go out. What confusion. The website says to call or email for reservation. I did both. In fact I called four times and had friends call two times. A total of six — no response at all. I emailed twice only to get the answer that they don’t take reservations on Friday or Saturday. I emailed back. “Can we do Thursday at the same time?” No response. I emailed again two days later. Hallelujah, a returned email. It said “you only need a reservation for large parties.” Honestly, I didn’t care if the food was BBQ at the French Laundry. I understood as soon as I walked in the door why reservations were not needed. First of all, there was no hostess and second of all, it was an order at the counter and pick up your own food kind of place. Nowhere on the website does it say or show that.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two best things about the meal were the corn bread, which was moist and sweet with whole corn kernels in the batter, and the hush puppies that had a beefy rough grain-fried crust, like an apple fritter. I ordered the combo hot links and brisket. The links were between a hot dog and a chorizo. They were really spicy. The brisket was not in shredded chunks but in little pieces like a portion from the bottom of the pot. I chose two sides of fried okra and collard greens. The okra was pretty bland but it had a nice crunchy texture and the collard greens were spicy with healthy dose of vinegar, which made them pretty sour. We also ordered the BBQ pork ribs and chicken. It came with two sides, which were the fried sweet potatoes, and were dusted with a little sugar. It made a nice combination of sweet and salty. We also ordered baked beans. These had a mild molasses flavor but were pretty bland. \u003c/p>\n\u003cp>Overall I really liked the flavor of the BBQ sauce, which was tangy and sweet, but all the dishes are mixed with the same sauce. It became a little sauce overload. On top of that, the ribs were a little dry and one was even so tough it was hard to chew. It was pretty reasonable at $20 per person, and a good place to go before a Sharks game because you can get in and out quickly. Oh and I forgot the décor; it is fun: Hooters meets Country Bear Jamboree with a little Deliverance thrown in. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/jennifer-leibick125x125.jpg\" alt=\"Jennifer Leibick\" title=\"Jennifer Leibick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jennifer\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-at-home Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> SPQR\u003cbr>\n\u003cstrong>Reviewed Lillie Mae’s House of Soul Food:\u003c/strong> Sunday, February 17, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lillie Mae’s is a good find if you are looking for good old soul food. I went for the all you can eat Sunday brunch and felt that the food quality, taste and variety were all very good. My favorite dish was the mac & cheese; it was simply comfort food at its best with a crispy top layer and lots of warm melted cheese and soft macaroni inside. My least favorite item I tried was the infamous Kool-Aid mimosa because I found it to be way too sweet and could only take a few sips. There was no wait to sit and the staff was friendly and welcoming. The crowd was on the quieter side and it was nice to see people just enjoying their food and families, even though there was TV and light music in the background. Because it was a 45 minute drive outside of San Francisco for me, I don’t know if I will go back anytime soon. However, I found the buffet to be a great value for the choice and amount of food offered and I would recommend this restaurant to comfort food lovers that live or work nearby. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>SPQR: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8607\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">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/cp804iPod.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>https://www.youtube.com/embed/zPE9XxVA4C4\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=SPQR,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=SPQR&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=SPQR,&hnear=Fillmore+St,+San+Francisco,+California&t=m&cid=11512940489334016678&ll=37.797441,-122.428379&spn=0.023738,0.036478&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=SPQR,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=SPQR&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=SPQR,&hnear=Fillmore+St,+San+Francisco,+California&t=m&cid=11512940489334016678&ll=37.797441,-122.428379&spn=0.023738,0.036478&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>\n1911 Fillmore Street (at Bush Street)\u003cbr>\nSan Francisco, CA 94115 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-7779\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@spqrsf.com\">info@spqrsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.spqrsf.com/\">spqrsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SPQRfillmore\">@SPQRfillmore\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Shelley Lindgren and Victoria Libin\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matthew Accarrino\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Matthew Accarrino\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Innovative constantly changing menu with antipasti, handmade pastas and secondi\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> $25 waived with bottle purchase from wine list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per reservation\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (weekends), Dinner, Prix Fixe Menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Pasta tasting, Tues-Thurs dinner and weekend lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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/spqr-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 30-45 days\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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>SPQR: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8607\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">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/cp804iPod.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>\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/zPE9XxVA4C4'\n title='//www.youtube.com/embed/zPE9XxVA4C4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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=SPQR,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=SPQR&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=SPQR,&hnear=Fillmore+St,+San+Francisco,+California&t=m&cid=11512940489334016678&ll=37.797441,-122.428379&spn=0.023738,0.036478&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=SPQR,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=SPQR&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=SPQR,&hnear=Fillmore+St,+San+Francisco,+California&t=m&cid=11512940489334016678&ll=37.797441,-122.428379&spn=0.023738,0.036478&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>\n1911 Fillmore Street (at Bush Street)\u003cbr>\nSan Francisco, CA 94115 \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> 415-771-7779\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@spqrsf.com\">info@spqrsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.spqrsf.com/\">spqrsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SPQRfillmore\">@SPQRfillmore\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Shelley Lindgren and Victoria Libin\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matthew Accarrino\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Matthew Accarrino\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Innovative constantly changing menu with antipasti, handmade pastas and secondi\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> $25 waived with bottle purchase from wine list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per reservation\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (weekends), Dinner, Prix Fixe Menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Pasta tasting, Tues-Thurs dinner and weekend lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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/spqr-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 30-45 days\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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>SPQR: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8611\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/jennifer-leibick125x125.jpg\" alt=\"Jennifer Leibick\" title=\"Jennifer Leibick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jennifer\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-at-home Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> SPQR\u003cbr>\n\u003cstrong>Reviewed SPQR:\u003c/strong> Monday, February 25, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been to SPQR for dinner over twenty times. Each time has been a wonderful experience and I have felt like I have gone on a culinary adventure. The atmosphere is relaxed and welcoming with interesting artwork on the walls. There is always a lovely host/hostess to greet you, and the wait staff and sommeliers are top notch. All staff is incredibly knowledgeable about the ingredients on the menu and the wines on the extensive Italian wine list. They make sure you are happy with your food and wine and that your glass is always full!\u003c/p>\n\u003cp>It’s not always easy to get a table so I would suggest making a reservation. They have about fifteen tables, as well as bar seating and a fantastic chef’s table. The chef’s table is great because you get to see the food being prepared and you can converse with the sous chefs. \u003c/p>\n\u003cp>The cuisine is Italian, however, the menu is eclectic and the presentation has a French flair. They always use seasonal ingredients and have a way of taking something basic and putting a fantastic spin on it. For example, the Caesar salad I had recently was not your everyday Caesar with creamy dressing, sliced anchovies and parmesan shavings. Instead, their version had hand picked fava bean leaves dressed in vinaigrette with whole, fried anchovies and a delicious cheese crisp. Another example is the tiramisu; instead of presenting a piece on a plate, they served it deconstructed in a glass. It was a pretty presentation and fun to eat because I started at the top, tasting the ground espresso and mascarpone and then worked my way down to the ladyfingers. Delicious! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Items from every section of the menu are exciting to try, but my absolute favorite part is the homemade pasta! Everything, from the chocolate spaghetti with black truffle butter to the buckwheat tagliatelle with cider and bacon braised suckling pork, is AMAZING and comparable (if not better) to pasta in Italy! The best pasta dish I’ve ever had there was homemade pasta with lamb ragu. The braised lamb was in a flavorful tomato based sauce and had a rich, smooth texture.\u003cbr>\nThe recent recipients of a Michelin star for 2013 prove time and time again that they offer more then a great meal; they give guests a delightful and delicious experience. This is a special spot to go if you are looking to relax and enjoy five-star service, Italian inspired cuisine and unforgettable Italian wines. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/nicole-quihuis125x125.jpg\" alt=\"Nicole Quihuis\" title=\"Nicole Quihuis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Food Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lillie Mae’s House of Soul Food\u003cbr>\n\u003cstrong>Reviewed SPQR:\u003c/strong> Sunday, February 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Nestled in the Pacific Heights, SPQR is a place I’ve wanted to eat at. It’s small, intimate, romantic and they pipe in great 80’s music all night long! Whoever chose this restaurant has a good knowledge food, a sense of adventure, but also a great pallet for fine food!! We had no trouble finding metered parking on a Sunday for our reservations at 6:00, we even walked in about 10 minutes early and they were able to seat us right away. We were there until about 9:00pm.\u003c/p>\n\u003cp>Whenever I see a liver mousse on the menu, I have to try it! Not only do I love liver, but I love the texture of mousse buttered on top of a piece of grilled crusty bread. The portion was perfect for sharing for two, as they served four nice slices of grilled bread.\u003c/p>\n\u003cp>The suckling pork ‘porchetta’ was very tasty. They used the pork belly and rolled it into the familiar ‘pinwheel’ I’m accustomed to seeing when I see and have eaten porchetta. There was a bit blood sausage on the plate. I don’t have a lot of experience with blood sausage, but this set the bar pretty high! It was very flavorful with a lovely smokiness. Along with the pig ears, which they crisped up (which I enjoyed crunching on), the total dish was a fantastic “tasting.” When you have such rich flavorful ingredients and flavor combinations, you only need a “tasting” as to not overpower your pallet or fill your stomach to the brim!\u003c/p>\n\u003cp>The chocolate spaghetti was fresh. I think if you are going to eat pasta, eat it fresh from a place that makes it fresh daily! It not only absorbs the flavors better but it’s a whole other texture than what people are accustomed to. The cauliflower crema, black truffle butter and pecorino tartufato married beautifully and was very comforting to the pallet. I think truffle can be overused and overpowering but the balance between flavors were spot on! Again the portion is perfect for one considering the richness in flavors and textures.\u003c/p>\n\u003cp>Instead of a traditional sweet dessert we opted for the cheese plate which came with 7 different cheeses. from hard to soft from mild to stinky, accompanied with a beautiful caraway cake, candied pecans, walnuts and hazelnuts and a half glass of wine; it was the perfect way to end the meal.\u003cbr>\nOur service was IMPECCABLE from start to finish. Our waiter was incredibly knowledgeable on the menu as well as the wine selection and answered all of our questions regarding the menu, combining flavors as well as which region, grapes and what made our wine so special. Top notch! I would highly recommend SPQR and would gladly return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brian-boitano125x125.jpg\" alt=\"Brian Boitano\" title=\"Brian Boitano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Olympic Champion / Cookbook Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pompei’s Grotto\u003cbr>\n\u003cstrong>Reviewed SPQR:\u003c/strong> Wednesday, February 27, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>First off, the staff at SPQR was super-friendly and unpretentious from the moment we walked in the door. SPQR is located in a small cozy space with low lights and quiet music. The environment allows for intimate conversations and makes a great place to go on a date. \u003c/p>\n\u003cp>I noticed a number of diners sitting at bar alone in front of the open kitchen. It had the kind of vibe where you wouldn’t feel awkward doing so, especially since the chef was constantly chatting up the patrons sitting at the bar. \u003c/p>\n\u003cp>Right after we sat down, the restaurant sent over two glasses of sparkling Rose. We followed that shortly after with a bottle of Vermentino wine. \u003c/p>\n\u003cp>Our first course was a fava leaf Caesar salad with a 6-minute egg, buttery croutons and salty fried boquerones. Next we had the Dungeness crab and quinoa salad with baby beets and salsa verde. Both were excellent. We ordered two main courses, both pastas. One was smoked fettuccini, sea urchin, smoked bacon, and soft quail egg and the other was my personal favorite: black trumpet mushroom pasta with marsala braised duck ragu. Both had distinct and very different tastes. I feel the interesting and innovative ingredients used in their pastas are what really set this restaurant apart from others. \u003c/p>\n\u003cp>Our dessert was bread pudding with hazelnuts and chocolate ice cream.\u003c/p>\n\u003cp>The wait staff was very attentive and always checking on us. \u003c/p>\n\u003cp>The bill was $95 per person for two appetizers, two entrees, and one dessert with a bottle of wine, which cost $48.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would definitely recommend this restaurant and go back again. The experience fits my criterion for a great night out: nice people, good customer service, great ambiance, and delicious food. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>SPQR: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8611\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/jennifer-leibick125x125.jpg\" alt=\"Jennifer Leibick\" title=\"Jennifer Leibick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jennifer\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-at-home Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> SPQR\u003cbr>\n\u003cstrong>Reviewed SPQR:\u003c/strong> Monday, February 25, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been to SPQR for dinner over twenty times. Each time has been a wonderful experience and I have felt like I have gone on a culinary adventure. The atmosphere is relaxed and welcoming with interesting artwork on the walls. There is always a lovely host/hostess to greet you, and the wait staff and sommeliers are top notch. All staff is incredibly knowledgeable about the ingredients on the menu and the wines on the extensive Italian wine list. They make sure you are happy with your food and wine and that your glass is always full!\u003c/p>\n\u003cp>It’s not always easy to get a table so I would suggest making a reservation. They have about fifteen tables, as well as bar seating and a fantastic chef’s table. The chef’s table is great because you get to see the food being prepared and you can converse with the sous chefs. \u003c/p>\n\u003cp>The cuisine is Italian, however, the menu is eclectic and the presentation has a French flair. They always use seasonal ingredients and have a way of taking something basic and putting a fantastic spin on it. For example, the Caesar salad I had recently was not your everyday Caesar with creamy dressing, sliced anchovies and parmesan shavings. Instead, their version had hand picked fava bean leaves dressed in vinaigrette with whole, fried anchovies and a delicious cheese crisp. Another example is the tiramisu; instead of presenting a piece on a plate, they served it deconstructed in a glass. It was a pretty presentation and fun to eat because I started at the top, tasting the ground espresso and mascarpone and then worked my way down to the ladyfingers. Delicious! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Items from every section of the menu are exciting to try, but my absolute favorite part is the homemade pasta! Everything, from the chocolate spaghetti with black truffle butter to the buckwheat tagliatelle with cider and bacon braised suckling pork, is AMAZING and comparable (if not better) to pasta in Italy! The best pasta dish I’ve ever had there was homemade pasta with lamb ragu. The braised lamb was in a flavorful tomato based sauce and had a rich, smooth texture.\u003cbr>\nThe recent recipients of a Michelin star for 2013 prove time and time again that they offer more then a great meal; they give guests a delightful and delicious experience. This is a special spot to go if you are looking to relax and enjoy five-star service, Italian inspired cuisine and unforgettable Italian wines. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/nicole-quihuis125x125.jpg\" alt=\"Nicole Quihuis\" title=\"Nicole Quihuis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Food Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lillie Mae’s House of Soul Food\u003cbr>\n\u003cstrong>Reviewed SPQR:\u003c/strong> Sunday, February 24, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Nestled in the Pacific Heights, SPQR is a place I’ve wanted to eat at. It’s small, intimate, romantic and they pipe in great 80’s music all night long! Whoever chose this restaurant has a good knowledge food, a sense of adventure, but also a great pallet for fine food!! We had no trouble finding metered parking on a Sunday for our reservations at 6:00, we even walked in about 10 minutes early and they were able to seat us right away. We were there until about 9:00pm.\u003c/p>\n\u003cp>Whenever I see a liver mousse on the menu, I have to try it! Not only do I love liver, but I love the texture of mousse buttered on top of a piece of grilled crusty bread. The portion was perfect for sharing for two, as they served four nice slices of grilled bread.\u003c/p>\n\u003cp>The suckling pork ‘porchetta’ was very tasty. They used the pork belly and rolled it into the familiar ‘pinwheel’ I’m accustomed to seeing when I see and have eaten porchetta. There was a bit blood sausage on the plate. I don’t have a lot of experience with blood sausage, but this set the bar pretty high! It was very flavorful with a lovely smokiness. Along with the pig ears, which they crisped up (which I enjoyed crunching on), the total dish was a fantastic “tasting.” When you have such rich flavorful ingredients and flavor combinations, you only need a “tasting” as to not overpower your pallet or fill your stomach to the brim!\u003c/p>\n\u003cp>The chocolate spaghetti was fresh. I think if you are going to eat pasta, eat it fresh from a place that makes it fresh daily! It not only absorbs the flavors better but it’s a whole other texture than what people are accustomed to. The cauliflower crema, black truffle butter and pecorino tartufato married beautifully and was very comforting to the pallet. I think truffle can be overused and overpowering but the balance between flavors were spot on! Again the portion is perfect for one considering the richness in flavors and textures.\u003c/p>\n\u003cp>Instead of a traditional sweet dessert we opted for the cheese plate which came with 7 different cheeses. from hard to soft from mild to stinky, accompanied with a beautiful caraway cake, candied pecans, walnuts and hazelnuts and a half glass of wine; it was the perfect way to end the meal.\u003cbr>\nOur service was IMPECCABLE from start to finish. Our waiter was incredibly knowledgeable on the menu as well as the wine selection and answered all of our questions regarding the menu, combining flavors as well as which region, grapes and what made our wine so special. Top notch! I would highly recommend SPQR and would gladly return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brian-boitano125x125.jpg\" alt=\"Brian Boitano\" title=\"Brian Boitano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Olympic Champion / Cookbook Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pompei’s Grotto\u003cbr>\n\u003cstrong>Reviewed SPQR:\u003c/strong> Wednesday, February 27, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>First off, the staff at SPQR was super-friendly and unpretentious from the moment we walked in the door. SPQR is located in a small cozy space with low lights and quiet music. The environment allows for intimate conversations and makes a great place to go on a date. \u003c/p>\n\u003cp>I noticed a number of diners sitting at bar alone in front of the open kitchen. It had the kind of vibe where you wouldn’t feel awkward doing so, especially since the chef was constantly chatting up the patrons sitting at the bar. \u003c/p>\n\u003cp>Right after we sat down, the restaurant sent over two glasses of sparkling Rose. We followed that shortly after with a bottle of Vermentino wine. \u003c/p>\n\u003cp>Our first course was a fava leaf Caesar salad with a 6-minute egg, buttery croutons and salty fried boquerones. Next we had the Dungeness crab and quinoa salad with baby beets and salsa verde. Both were excellent. We ordered two main courses, both pastas. One was smoked fettuccini, sea urchin, smoked bacon, and soft quail egg and the other was my personal favorite: black trumpet mushroom pasta with marsala braised duck ragu. Both had distinct and very different tastes. I feel the interesting and innovative ingredients used in their pastas are what really set this restaurant apart from others. \u003c/p>\n\u003cp>Our dessert was bread pudding with hazelnuts and chocolate ice cream.\u003c/p>\n\u003cp>The wait staff was very attentive and always checking on us. \u003c/p>\n\u003cp>The bill was $95 per person for two appetizers, two entrees, and one dessert with a bottle of wine, which cost $48.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would definitely recommend this restaurant and go back again. The experience fits my criterion for a great night out: nice people, good customer service, great ambiance, and delicious food. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>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>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">episode 804\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.continuumestate.com/\">2010 Continuum, Napa Valley, California\u003c/a> ($165) — The story of Continuum is one of family. Founded by Tim and Marcia Mondavi, the son and daughter of famed Napa icon, Robert Mondavi, the wine celebrates their heritage. They only produce a single wine at their estate on Pritchard Hill in Napa. A blend of mostly Cabernet Sauvignon with Cabernet Franc, Merlot, and Petit Verdot, it’s a red that ranks among the wine world’s latest superstars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/funder-wine600.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"896\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/funder-wine600.jpg\" alt=\"2010 Continuum, Napa Valley, California\" class=\"size-full wp-image-8576\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/funder-wine600.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/funder-wine600-400x597.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.santarita.com/international/our-wines/triple-c/\">2007 Santa Rita, “Triple C” red blend, Maipo Valley, Chile \u003c/a> ($30) — Santa Rita is one of Chile’s foremost wineries with a rich history. As an ancho in the world-class Maipo Valley outside Santiago, its roster of wines ranges from affordable to aspirational. The “Triple C” ranks as my favorite. A supple blend of Cabernet Franc, Cabernet Sauvignon, and Carménère (Chile’s signature red variety) produced from 80-year-old vines, its plush enough to drink now but will age gracefully for years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.enjoysmall.com/wines/Wine/pinot-grigio\">2011 Giocato, Pinot Grigio, Primorska, Slovenia \u003c/a> ($15) — Most Americans are unaware of wines made in Slovenia. We do, however, know northern Italian ones and since they are just across the border from one another, many crisp whites share similarities. This layered and vibrant Pinot Grigio is made by star vintner, Aleks Simcic, and is a wine that over delivers on quality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/cp804-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/cp804-wine1000.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 804\" class=\"aligncenter size-full wp-image-8545\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000-960x642.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>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>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8546\">episode 804\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.continuumestate.com/\">2010 Continuum, Napa Valley, California\u003c/a> ($165) — The story of Continuum is one of family. Founded by Tim and Marcia Mondavi, the son and daughter of famed Napa icon, Robert Mondavi, the wine celebrates their heritage. They only produce a single wine at their estate on Pritchard Hill in Napa. A blend of mostly Cabernet Sauvignon with Cabernet Franc, Merlot, and Petit Verdot, it’s a red that ranks among the wine world’s latest superstars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/funder-wine600.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"896\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/funder-wine600.jpg\" alt=\"2010 Continuum, Napa Valley, California\" class=\"size-full wp-image-8576\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/funder-wine600.jpg 600w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/funder-wine600-400x597.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.santarita.com/international/our-wines/triple-c/\">2007 Santa Rita, “Triple C” red blend, Maipo Valley, Chile \u003c/a> ($30) — Santa Rita is one of Chile’s foremost wineries with a rich history. As an ancho in the world-class Maipo Valley outside Santiago, its roster of wines ranges from affordable to aspirational. The “Triple C” ranks as my favorite. A supple blend of Cabernet Franc, Cabernet Sauvignon, and Carménère (Chile’s signature red variety) produced from 80-year-old vines, its plush enough to drink now but will age gracefully for years.\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.enjoysmall.com/wines/Wine/pinot-grigio\">2011 Giocato, Pinot Grigio, Primorska, Slovenia \u003c/a> ($15) — Most Americans are unaware of wines made in Slovenia. We do, however, know northern Italian ones and since they are just across the border from one another, many crisp whites share similarities. This layered and vibrant Pinot Grigio is made by star vintner, Aleks Simcic, and is a wine that over delivers on quality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/cp804-wine1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/cp804-wine1000.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 804\" class=\"aligncenter size-full wp-image-8545\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp804-wine1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 3 (#803) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Maverick\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8463\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8412\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Izakaya Yuzuki\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8479\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8424\">reviews\u003c/a> | [now Yuzuki Japanese Eatery]\u003c/p>\n\u003cp>3) \u003cstrong>Souk Savanh\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8426\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>https://www.youtube.com/embed/dDQLRVMKwb4\u003c/p>\n\u003cp>[ad fullwidth]\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/cp803iPod.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>\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.bernardus.com\">2011 Bernardus Sauvignon Blanc, Monterey County, California\u003c/a> ($18) — Crafted with grapes from two of Monterey’s famous vineyards — Griva and Ventana — this beautiful white is one of the best wines I’ve sampled this year. Citrus-scented and floral, the aromas jump from the glass because it’s made with the perfumed Musqué clone of Sauvignon. If you’re going to drink SB, stock up on this remarkably refreshing yet complex wine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bernardus.com\">2009 Bernardus Pinot Noir, Santa Lucia Highlands, Monterey County, California\u003c/a> ($35) — Pinot Noir is my top-pick red due to its elegance and flexibility. A good bottle can pair as easily with fleshy fish as it can with beef stew…and this is a great bottle. Alluring tea leaf and thyme aromas underscore the waft of red berry aromas exploding from the glass. Followed by succulent fruit flavors, a slight tannic grip, and full-bodied flair, it’s a wine to showcase by itself or with anything at the dinner table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hamiltonrussellvineyards.co.za\">2011 Hamilton Russell Vineyards, Chardonnay, Hemel-en-Aarde Valley, South Africa\u003c/a> ($27) — The company famous for fresh fruit baskets has launched their own line of wines from neighboring Rogue Valley vineyards in southern Oregon. Tempranillo is the sleek signature red grape of Spain, but when planted in Oregon it expresses laid-back ease packed with juicy red berry fruit flavors.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brassfieldestate.com\">2011 Brassfield Estate “Volcano Ridge Vineyard” red blend, Lake County, California\u003c/a> ($24) — You will not find a better value in California wine than this mélange of grapes such as Syrah, Zinfandel, and Petite Sirah to name a few. Though the price tag is not cheap, it’s a wine worth twice the price. Dark berry fruit layered with dark chocolate, spice and earth notes, it has a mouth-filling texture than reminds me of velvet. #LOVE.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s eighth season episode 3 (#803) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Maverick\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8463\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8412\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Izakaya Yuzuki\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8479\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8424\">reviews\u003c/a> | [now Yuzuki Japanese Eatery]\u003c/p>\n\u003cp>3) \u003cstrong>Souk Savanh\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8426\">reviews\u003c/a> | [CLOSED]\u003c/p>\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/dDQLRVMKwb4'\n title='//www.youtube.com/embed/dDQLRVMKwb4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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/cp803iPod.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>\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.bernardus.com\">2011 Bernardus Sauvignon Blanc, Monterey County, California\u003c/a> ($18) — Crafted with grapes from two of Monterey’s famous vineyards — Griva and Ventana — this beautiful white is one of the best wines I’ve sampled this year. Citrus-scented and floral, the aromas jump from the glass because it’s made with the perfumed Musqué clone of Sauvignon. If you’re going to drink SB, stock up on this remarkably refreshing yet complex wine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bernardus.com\">2009 Bernardus Pinot Noir, Santa Lucia Highlands, Monterey County, California\u003c/a> ($35) — Pinot Noir is my top-pick red due to its elegance and flexibility. A good bottle can pair as easily with fleshy fish as it can with beef stew…and this is a great bottle. Alluring tea leaf and thyme aromas underscore the waft of red berry aromas exploding from the glass. Followed by succulent fruit flavors, a slight tannic grip, and full-bodied flair, it’s a wine to showcase by itself or with anything at the dinner table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hamiltonrussellvineyards.co.za\">2011 Hamilton Russell Vineyards, Chardonnay, Hemel-en-Aarde Valley, South Africa\u003c/a> ($27) — The company famous for fresh fruit baskets has launched their own line of wines from neighboring Rogue Valley vineyards in southern Oregon. Tempranillo is the sleek signature red grape of Spain, but when planted in Oregon it expresses laid-back ease packed with juicy red berry fruit flavors.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brassfieldestate.com\">2011 Brassfield Estate “Volcano Ridge Vineyard” red blend, Lake County, California\u003c/a> ($24) — You will not find a better value in California wine than this mélange of grapes such as Syrah, Zinfandel, and Petite Sirah to name a few. Though the price tag is not cheap, it’s a wine worth twice the price. Dark berry fruit layered with dark chocolate, spice and earth notes, it has a mouth-filling texture than reminds me of velvet. #LOVE.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Maverick: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8412\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>https://www.youtube.com/embed/r4VtfrUC7yI\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=Maverick,+17th+Street,+San+Francisco,+CA&aq=0&oq=maverick+san+francis&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=Maverick,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11370747444138262551&ll=37.773632,-122.415934&spn=0.023745,0.036478&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=Maverick,+17th+Street,+San+Francisco,+CA&aq=0&oq=maverick+san+francis&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=Maverick,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11370747444138262551&ll=37.773632,-122.415934&spn=0.023745,0.036478&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>\n3316 17th Street (at Mission Street)\u003cbr>\nSan Francisco, CA 94110 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-863-3061\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:eat@sfmaverick.com\">eat@sfmaverick.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sfmaverick.com\">sfmaverick.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFMaverickRestaurant\">Maverick\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMaverick\">@SFMaverick\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael A. Pierce and Scott B. Youkilis\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Emmanuel Eng\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Emmanuel Eng\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Regional American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Southern Fried Chicken\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> $20/bottle\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-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm (brunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), Dinner\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 12 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (38 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Maverick: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8412\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\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/r4VtfrUC7yI'\n title='//www.youtube.com/embed/r4VtfrUC7yI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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=Maverick,+17th+Street,+San+Francisco,+CA&aq=0&oq=maverick+san+francis&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=Maverick,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11370747444138262551&ll=37.773632,-122.415934&spn=0.023745,0.036478&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=Maverick,+17th+Street,+San+Francisco,+CA&aq=0&oq=maverick+san+francis&sll=37.269174,-119.306607&sspn=14.095009,17.907715&ie=UTF8&hq=Maverick,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11370747444138262551&ll=37.773632,-122.415934&spn=0.023745,0.036478&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>\n3316 17th Street (at Mission Street)\u003cbr>\nSan Francisco, CA 94110 \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Maverick: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8463\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maverick never disappoints neither their most seasoned followers nor first timers. Last night was no exception. I look forward to the Acme bread on every visit, along with the ramekin of softened perfectly salted butter. A cheese puff with onion dip may sound pedestrian. But each menu item is elevated beyond your expectations. As I bit into the hot gougeres, the light, buttery pastry melted in my mouth. Onion dip tends to bring to mind images of Lipton’s packets, and nothing could be further from the case. It was smooth and complemented the gougere.\u003c/p>\n\u003cp>My first course was the beet soup and salad. The soup was very light, more of a liquid than a puree. The salad included small beets, as well as a beet meringue. Prior to sampling this I would have said that I could take or leave meringues. Despite having the foamy consistency of a meringue, there was a trail of beet juice when I sliced it with my fork. This was one of the numerous times that I’m sorry the menu changes so frequently! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fried chicken (the only permanent menu item) did not disappoint. A Mary’s free range thigh and boneless breast is marinated in buttermilk for 24 hours. The skin was a seasoned crust fried to perfection. No grease here! The brining led to a juicy bird that was so tasty the Andouille sausage gravy was left behind. Like the gougeres, the biscuit was equally light, flaky and delicious. So delectable that I didn’t get to as much of the pickled green beans or Brussels sprouts as I would have liked as the portions are sizeable.\u003c/p>\n\u003cp>Admittedly, the acoustics of the space are challenging. It’s a small area, and about a year after they opened, I remember the soundproofing panels being installed, which did help, and further sound buffering added this year. Particularly at busy times like a weekend it can be problematic. “People will go to restaurants for food. They will return for hospitality.” It is this factor that should encourage you to overlook the sound and try Maverick. Sommelier/Owner Mike Pierce is on hand the majority of hours they are open to suggest a wine based on your past preferences and ensure a memorable dining encounter. Having someone vested in the success of the venture makes all the difference between a typical dining experience and the flawless meals I appreciate at Maverick.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Friday, February 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I took BART across the Bay and met my partner after work for a post-Valentine’s date at Maverick, conveniently located just a block from the Mission & 16th BART station. The place was full but we were seated immediately (with a reservation, of course) and began a wonderful meal.\u003c/p>\n\u003cp>I must confess that we are both cheap eaters who are more critical when menu prices are high, and when we saw the menu we were concerned that the pressure to enjoy our meal might overwhelm whatever pleasures it could offer.\u003c/p>\n\u003cp>That concern only grew when our starter plates arrived — Dungeness Crab Salad and Cured Spanish Anchovies, both artfully presented but in the small portions that make us think, yikes, I’m paying $15 for two little scoops of crab with a potato chip on top?\u003c/p>\n\u003cp>However, the ingredients were excellent: fresh, sweet crab and sublimely pickled anchovy, which for me is like manna from heaven. Perhaps the flavors of the crab salad were a little too subtle for our tastes, but the anchovy had an exquisite balance of brine, citrus zest (bravo, kumquat, you beloved fruit), chili warmth, and a crunch of thin toast underneath. Now, if we’d just had four little fish instead of three it would have been easier to share…\u003c/p>\n\u003cp>But then came the entrees, both in generous portions: Southern Fried Chicken and Berkshire Boneless Pork Chop, absolutely verboten if you’re in a weight-watchers frame of mind, and all the better for it. We have searched high and low for the Holy Grail of Chicken ever since having the world’s best in rural Illinois many years ago at a family funeral — not to be repeated — and this is the closest we have ever come: crisp, light, salty-peppery breading on large pieces of tender chicken that were perfectly cooked through. We used the biscuit to mop up the “gumbo” gravy with Andouille sausage, and cut all the grease with a slightly pickled green-bean-and-escarole salad that for me had too many chili flakes in it (perhaps the chef would consider a fresh Serrano or even a bit of ground-up smoked Chiltepins).\u003c/p>\n\u003cp>Equally as divine, the fatty-in-a-good-way pork chop had that juicy, fun-to-chew texture of fine pork. But like a true South American, my partner went straight for the butterball potatoes and pronounced them the triumph of the meal, which is high praise indeed. He also loved the sautéed Swiss chard tips and the sweet apple-beet-quince sauce that unified the whole dish as Comfort Food Extraordinaire.\u003c/p>\n\u003cp>I liked my dessert — the playful Peanut Butter and Jelly – less than he liked his, though both were very good. Mine consisted of a rectangle of warm peanut butter cake topped with blackberry sorbet. These two, when eaten together, really did taste like a PB&J sandwich. But once that novelty of that wore off, I found myself eating them separately in order to appreciate the flavors of the sorbet which otherwise were overwhelmed.\u003c/p>\n\u003cp>The Buttermilk Panna Cotta resembled Greek yoghurt in flavor and texture but more delicate, topped with a parfait of frozen huckleberry lemonade foam. Each bite, eaten with slightly fibrous fresh huckleberries served on the side, made for a fascinating contrast of textures.\u003c/p>\n\u003cp>The experience of the restaurant itself was delightful: may blessings be heaped upon whoever installed the sound baffling in the ceiling: the place was noisy in a vibrant, eavesdropper’s paradise sort of way, and we were able to converse easily. Many people helped to serve our table, working as an attentive team with a consistently friendly, relaxed vibe despite the packed house. At worst they sometimes rattled off the ingredients of a dish too quickly, but they were happy to take the time to answer all my questions. Generally the dishes came out of the kitchen a little slowly, but they were executed so well it was worth the wait: our meal took a leisurely 90 minutes to complete.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Maverick is a stylish, inviting restaurant tucked off of Mission Street in an especially vibrant part of the Mission. The ambiance is sophisticated yet casual, the servers hip yet enthusiastically attentive, and the food matches the vibe: delectable and inventive yet down-to-earth. The wine pairing suggestions are spot-on and not to be overlooked. When first looking at the menu, one feels a bit flummoxed as to what to choose, but once you commit, you are not disappointed. The menu makes use of local, fresh, seasonal ingredients and the combinations are creative and artfully presented. The seafood creations are especially excellent. The vegetables with each appetizer and entree are hardly an accompaniment but rather a distinct treat unto themselves. The fried chicken is undoubtedly the piece de resistance and while it doesn’t necessarily “pair” with the other entrees, someone ought to have it and share! Save room for milk and cookies to get you ready for bedtime on a happy and satisfied stomach.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Beth:\u003c/strong> \"Fried chicken (the only permanent menu item) did not disappoint. A Mary’s free range thigh and boneless breast is marinated in buttermilk for 24 hours.\"\u003cbr />\u003cstrong>Mark:\u003c/strong> \"Equally as divine, the fatty-in-a-good-way pork chop had that juicy, fun-to-chew texture of fine pork.\"\u003cbr />\u003cstrong>Meyeon:\u003c/strong> \"The seafood creations are especially excellent.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Maverick: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8463\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Maverick never disappoints neither their most seasoned followers nor first timers. Last night was no exception. I look forward to the Acme bread on every visit, along with the ramekin of softened perfectly salted butter. A cheese puff with onion dip may sound pedestrian. But each menu item is elevated beyond your expectations. As I bit into the hot gougeres, the light, buttery pastry melted in my mouth. Onion dip tends to bring to mind images of Lipton’s packets, and nothing could be further from the case. It was smooth and complemented the gougere.\u003c/p>\n\u003cp>My first course was the beet soup and salad. The soup was very light, more of a liquid than a puree. The salad included small beets, as well as a beet meringue. Prior to sampling this I would have said that I could take or leave meringues. Despite having the foamy consistency of a meringue, there was a trail of beet juice when I sliced it with my fork. This was one of the numerous times that I’m sorry the menu changes so frequently! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fried chicken (the only permanent menu item) did not disappoint. A Mary’s free range thigh and boneless breast is marinated in buttermilk for 24 hours. The skin was a seasoned crust fried to perfection. No grease here! The brining led to a juicy bird that was so tasty the Andouille sausage gravy was left behind. Like the gougeres, the biscuit was equally light, flaky and delicious. So delectable that I didn’t get to as much of the pickled green beans or Brussels sprouts as I would have liked as the portions are sizeable.\u003c/p>\n\u003cp>Admittedly, the acoustics of the space are challenging. It’s a small area, and about a year after they opened, I remember the soundproofing panels being installed, which did help, and further sound buffering added this year. Particularly at busy times like a weekend it can be problematic. “People will go to restaurants for food. They will return for hospitality.” It is this factor that should encourage you to overlook the sound and try Maverick. Sommelier/Owner Mike Pierce is on hand the majority of hours they are open to suggest a wine based on your past preferences and ensure a memorable dining encounter. Having someone vested in the success of the venture makes all the difference between a typical dining experience and the flawless meals I appreciate at Maverick.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Friday, February 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I took BART across the Bay and met my partner after work for a post-Valentine’s date at Maverick, conveniently located just a block from the Mission & 16th BART station. The place was full but we were seated immediately (with a reservation, of course) and began a wonderful meal.\u003c/p>\n\u003cp>I must confess that we are both cheap eaters who are more critical when menu prices are high, and when we saw the menu we were concerned that the pressure to enjoy our meal might overwhelm whatever pleasures it could offer.\u003c/p>\n\u003cp>That concern only grew when our starter plates arrived — Dungeness Crab Salad and Cured Spanish Anchovies, both artfully presented but in the small portions that make us think, yikes, I’m paying $15 for two little scoops of crab with a potato chip on top?\u003c/p>\n\u003cp>However, the ingredients were excellent: fresh, sweet crab and sublimely pickled anchovy, which for me is like manna from heaven. Perhaps the flavors of the crab salad were a little too subtle for our tastes, but the anchovy had an exquisite balance of brine, citrus zest (bravo, kumquat, you beloved fruit), chili warmth, and a crunch of thin toast underneath. Now, if we’d just had four little fish instead of three it would have been easier to share…\u003c/p>\n\u003cp>But then came the entrees, both in generous portions: Southern Fried Chicken and Berkshire Boneless Pork Chop, absolutely verboten if you’re in a weight-watchers frame of mind, and all the better for it. We have searched high and low for the Holy Grail of Chicken ever since having the world’s best in rural Illinois many years ago at a family funeral — not to be repeated — and this is the closest we have ever come: crisp, light, salty-peppery breading on large pieces of tender chicken that were perfectly cooked through. We used the biscuit to mop up the “gumbo” gravy with Andouille sausage, and cut all the grease with a slightly pickled green-bean-and-escarole salad that for me had too many chili flakes in it (perhaps the chef would consider a fresh Serrano or even a bit of ground-up smoked Chiltepins).\u003c/p>\n\u003cp>Equally as divine, the fatty-in-a-good-way pork chop had that juicy, fun-to-chew texture of fine pork. But like a true South American, my partner went straight for the butterball potatoes and pronounced them the triumph of the meal, which is high praise indeed. He also loved the sautéed Swiss chard tips and the sweet apple-beet-quince sauce that unified the whole dish as Comfort Food Extraordinaire.\u003c/p>\n\u003cp>I liked my dessert — the playful Peanut Butter and Jelly – less than he liked his, though both were very good. Mine consisted of a rectangle of warm peanut butter cake topped with blackberry sorbet. These two, when eaten together, really did taste like a PB&J sandwich. But once that novelty of that wore off, I found myself eating them separately in order to appreciate the flavors of the sorbet which otherwise were overwhelmed.\u003c/p>\n\u003cp>The Buttermilk Panna Cotta resembled Greek yoghurt in flavor and texture but more delicate, topped with a parfait of frozen huckleberry lemonade foam. Each bite, eaten with slightly fibrous fresh huckleberries served on the side, made for a fascinating contrast of textures.\u003c/p>\n\u003cp>The experience of the restaurant itself was delightful: may blessings be heaped upon whoever installed the sound baffling in the ceiling: the place was noisy in a vibrant, eavesdropper’s paradise sort of way, and we were able to converse easily. Many people helped to serve our table, working as an attentive team with a consistently friendly, relaxed vibe despite the packed house. At worst they sometimes rattled off the ingredients of a dish too quickly, but they were happy to take the time to answer all my questions. Generally the dishes came out of the kitchen a little slowly, but they were executed so well it was worth the wait: our meal took a leisurely 90 minutes to complete.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Maverick:\u003c/strong> Thursday, February 7, 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>Maverick is a stylish, inviting restaurant tucked off of Mission Street in an especially vibrant part of the Mission. The ambiance is sophisticated yet casual, the servers hip yet enthusiastically attentive, and the food matches the vibe: delectable and inventive yet down-to-earth. The wine pairing suggestions are spot-on and not to be overlooked. When first looking at the menu, one feels a bit flummoxed as to what to choose, but once you commit, you are not disappointed. The menu makes use of local, fresh, seasonal ingredients and the combinations are creative and artfully presented. The seafood creations are especially excellent. The vegetables with each appetizer and entree are hardly an accompaniment but rather a distinct treat unto themselves. The fried chicken is undoubtedly the piece de resistance and while it doesn’t necessarily “pair” with the other entrees, someone ought to have it and share! Save room for milk and cookies to get you ready for bedtime on a happy and satisfied stomach.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Izakaya Yuzuki: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8424\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>https://www.youtube.com/embed/swCTYmTmq2U\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Izakaya+Yuzuki,+Guerrero+Street,+San+Francisco,+CA&aq=0&oq=Izakaya+Yuzuki,+San+Francisco,+CA&sll=37.764065,-122.410741&sspn=0.027378,0.034976&ie=UTF8&hq=Izakaya+Yuzuki,&hnear=Guerrero+St,+San+Francisco,+California&t=m&cid=5342082106465926060&ll=37.771936,-122.419195&spn=0.023746,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n598 Guerrero Street (at 18th Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet (557 Valencia Street between 16th & 17th St.)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-556-9898\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@yuzukisf.com\">info@yuzukisf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.yuzukisf.com\">yuzukisf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Izakaya-Yuzuki/214594211967655?fref=ts\">Izakaya Yuzuki\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IzakayaYuzuki\">@IzakayaYuzuki\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Yuko Hayashi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Takashi Saito\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tofu, Sunomono, Nukazuke, Uni Chawanmushi, Kakiage, Japanese Earthen Pot Rice, Uni Omusubi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine (and Sake)\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $17/bottle\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 (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe Menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> anytime up to 2 months\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\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>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet (557 Valencia Street between 16th & 17th St.)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-556-9898\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@yuzukisf.com\">info@yuzukisf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.yuzukisf.com\">yuzukisf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Izakaya-Yuzuki/214594211967655?fref=ts\">Izakaya Yuzuki\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IzakayaYuzuki\">@IzakayaYuzuki\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Yuko Hayashi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Takashi Saito\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tofu, Sunomono, Nukazuke, Uni Chawanmushi, Kakiage, Japanese Earthen Pot Rice, Uni Omusubi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine (and Sake)\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $17/bottle\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 (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe Menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> anytime up to 2 months\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\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>Izakaya Yuzuki: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\u003cimg decoding=\"async\" title=\"Meyeon Park\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs the friendly owner will tell you, Izakaya means “sake house, where you drink and eat and drink more” and Yuzuki means “comfort, healing moon.” This is a place where you relax at the end of a long day and enjoy Japanese fare unlike any you have tasted before. This is attributable to the superb quality of culinary mastery of the chef but also due to the relative rarity of this kind of Japanese food until recently, especially in the Mission District (Nombe being a notable nearby alternative option if Izakaya Yuzuki is too crowded!).\u003c/p>\n\u003cp>The food is served in concentrated portions of exquisite flavors, from marinated eggplant to creamy pork belly with subtle but sharp wasabi, from sweet seaweed obanzai and sweet potato with black sesame sauce to perfectly crispy tempura with soft, salty smelt inside. Other notable dishes include the squid from Hokkaido (melts in your mouth), anything concocted on a stick (meatballs), the #1 quality Japanese rice (koshihikari) made fresh by the pot, Dungeness crab sunomono (refreshing and zingy), and Kurobuta pork belly (umami savory with a wasabi twist). Dessert is not to be skipped as it is beautiful, delicate, and never cloying.\u003c/p>\n\u003cp>The establishment is complete with a sake sommelier, who will guide you to the appropriate sake adventure for your taste. You can also opt for excellent Japanese beer on tap, wine, or wonderfully hot Japanese tea. The ambience feels like dining by the moonlit sky, on account of the high ceilings, ethereal lighting, and tall windows. Ordering should pose no challenge as every single item is delicious, but the friendly and attentive wait staff will advise you if the number of dishes is appropriate for your party size, and you can always order more, in the style of a true izakaya. The unique experience leaves you plenty full, but anticipating your return.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Beth Gousman\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Sunday, February 3, 2013\u003cbr>\nMy previous experiences with Japanese food were limited to sushi restaurants, so I was glad to try an “izakaya.” For a party of four, we ordered 15 items for the table and shared, yet I still wasn’t full at the end of the meal. Seasonal claypot vegetable rice for 2 was $15! It was easy to get a reservation for 7pm on a Saturday night, and we were seated immediately, which was expected as several tables were empty. The owners have taken a cavernous space with high ceilings and polished hardwood floors and warmed it by hanging large panels. The tables are spaced enough that I couldn’t hear the diners at the next table, but I also struggled to hear the server when she responded to our questions. The high ceilings make for challenging acoustics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Standouts of the evening included the service, which was well-paced and conversant. Plates were removed quickly, impressive in light of the number coming and going to the table. Worth noting is that although we had ordered a large quantity of food, all food arrived to the table hot. Izakaya Yuzuki offers sake flights, provided our first encounter with a sake master, Yoshi, who was knowledgeable. Both members of our party who ordered the flights went back to order another serving of different ones they had liked. I had the Riesling, which complemented the meal well.\u003c/p>\n\u003cp>We sampled all three chicken skewers: Tsukune (meat ball), Negima (with scallions), and Teba (wings). They were fine, but there was nothing to elevate them beyond skewers elsewhere. The Kara-age chicken, marinated fried chicken pieces that tasted somewhat like lighter chicken nuggets, was my favorite dish of the evening. Less successful was the Daikon Salad, extremely bland Zaru Tofu, and Suji Nikomi, a soup of braised beef tendon. Kobe Beef Tataki was so covered in salad it was hard to find the meat. The Soy Milk Panna Cotta dessert was a disappointment–a member of my party described it as having a faint oatmeal essence, and this observation was accurate. The food was unremarkable, but I’d return with sake fans for the outstanding selection.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Mark Baum\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\nA relative newcomer in the SF Mission Gourmet Ghetto, Izakaya Yuzuki specializes in small plates and traditional-process (koji / aspergillus) fermented ingredients. This results in dishes with subtle but deep flavors. Unfortunately, both my partner and I are bright, complex, strong-flavor kind of guys, so we found the food a little unexciting: nothing had our eyes rolling back in ecstasy or found us savoring every bite to perceive some magic combination of ingredients.\u003c/p>\n\u003cp>The restaurant space was tastefully and simply decorated — perhaps a little minimalist for bar food — and all hard surfaces. We had trouble hearing each other and even more trouble understanding the waiters. That said, everyone who came to our table was welcoming, friendly, and attentive.\u003c/p>\n\u003cp>Our favorite of the Obanzai (three Kyoto style vegetables) was the sweet potato with a dark brown toasted sesame sauce. The other two vegetables were hijiki seaweed and spicy eggplant.\u003c/p>\n\u003cp>The standout dish was the Aji no hiraki (horse mackerel), with a side of citrusy oroshi ponzu. I appreciated the depth of flavor that the salt koji preparation gave to the mackerel. It was beautifully presented: two meaty sides of the fish separated from the spine, accompanied by the spine itself, which had been deep fried so that you could eat the whole thing like a translucent, skeletal potato chip.\u003c/p>\n\u003cp>We also tried the Kobe Beef with tonburi (“mountain caviar” — tiny bean-like seeds), sprouts, onions, and peppery cress; the Tsukemono house-made pickles, and a special of fried smelt. Too often smelt is served with traces of sand, but these were tender, lightly tempura-fried, and perfectly clean. They brought back childhood memories of when my mother bought large bags of frozen smelt from the Co-op grocery and we fried them up with Meyer lemons from our backyard. These were more delicate but just as addictive.\u003c/p>\n\u003cp>We kept our beverages light: house-made ginger ale and elderflower juice, which I would have called “ginger water” and “elderflower water.” As such they were lovely, just not strongly flavored.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If conversation were easier, I would enjoy coming back with a group of friends, drinking bottles of sake, sampling most of the dishes (studiously ignoring the skyrocketing tab), and taking a couple of hours to enjoy one another’s company. As it was, the five dishes we ordered ended up being a great snack, perfect for someone on a diet or for a master of gustatory mindfulness.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Izakaya Yuzuki: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8479\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\u003cimg decoding=\"async\" title=\"Meyeon Park\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs the friendly owner will tell you, Izakaya means “sake house, where you drink and eat and drink more” and Yuzuki means “comfort, healing moon.” This is a place where you relax at the end of a long day and enjoy Japanese fare unlike any you have tasted before. This is attributable to the superb quality of culinary mastery of the chef but also due to the relative rarity of this kind of Japanese food until recently, especially in the Mission District (Nombe being a notable nearby alternative option if Izakaya Yuzuki is too crowded!).\u003c/p>\n\u003cp>The food is served in concentrated portions of exquisite flavors, from marinated eggplant to creamy pork belly with subtle but sharp wasabi, from sweet seaweed obanzai and sweet potato with black sesame sauce to perfectly crispy tempura with soft, salty smelt inside. Other notable dishes include the squid from Hokkaido (melts in your mouth), anything concocted on a stick (meatballs), the #1 quality Japanese rice (koshihikari) made fresh by the pot, Dungeness crab sunomono (refreshing and zingy), and Kurobuta pork belly (umami savory with a wasabi twist). Dessert is not to be skipped as it is beautiful, delicate, and never cloying.\u003c/p>\n\u003cp>The establishment is complete with a sake sommelier, who will guide you to the appropriate sake adventure for your taste. You can also opt for excellent Japanese beer on tap, wine, or wonderfully hot Japanese tea. The ambience feels like dining by the moonlit sky, on account of the high ceilings, ethereal lighting, and tall windows. Ordering should pose no challenge as every single item is delicious, but the friendly and attentive wait staff will advise you if the number of dishes is appropriate for your party size, and you can always order more, in the style of a true izakaya. The unique experience leaves you plenty full, but anticipating your return.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Beth Gousman\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Sunday, February 3, 2013\u003cbr>\nMy previous experiences with Japanese food were limited to sushi restaurants, so I was glad to try an “izakaya.” For a party of four, we ordered 15 items for the table and shared, yet I still wasn’t full at the end of the meal. Seasonal claypot vegetable rice for 2 was $15! It was easy to get a reservation for 7pm on a Saturday night, and we were seated immediately, which was expected as several tables were empty. The owners have taken a cavernous space with high ceilings and polished hardwood floors and warmed it by hanging large panels. The tables are spaced enough that I couldn’t hear the diners at the next table, but I also struggled to hear the server when she responded to our questions. The high ceilings make for challenging acoustics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Standouts of the evening included the service, which was well-paced and conversant. Plates were removed quickly, impressive in light of the number coming and going to the table. Worth noting is that although we had ordered a large quantity of food, all food arrived to the table hot. Izakaya Yuzuki offers sake flights, provided our first encounter with a sake master, Yoshi, who was knowledgeable. Both members of our party who ordered the flights went back to order another serving of different ones they had liked. I had the Riesling, which complemented the meal well.\u003c/p>\n\u003cp>We sampled all three chicken skewers: Tsukune (meat ball), Negima (with scallions), and Teba (wings). They were fine, but there was nothing to elevate them beyond skewers elsewhere. The Kara-age chicken, marinated fried chicken pieces that tasted somewhat like lighter chicken nuggets, was my favorite dish of the evening. Less successful was the Daikon Salad, extremely bland Zaru Tofu, and Suji Nikomi, a soup of braised beef tendon. Kobe Beef Tataki was so covered in salad it was hard to find the meat. The Soy Milk Panna Cotta dessert was a disappointment–a member of my party described it as having a faint oatmeal essence, and this observation was accurate. The food was unremarkable, but I’d return with sake fans for the outstanding selection.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Mark Baum\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Izakaya Yuzuki:\u003c/strong> Friday, February 1, 2013\u003cbr>\nA relative newcomer in the SF Mission Gourmet Ghetto, Izakaya Yuzuki specializes in small plates and traditional-process (koji / aspergillus) fermented ingredients. This results in dishes with subtle but deep flavors. Unfortunately, both my partner and I are bright, complex, strong-flavor kind of guys, so we found the food a little unexciting: nothing had our eyes rolling back in ecstasy or found us savoring every bite to perceive some magic combination of ingredients.\u003c/p>\n\u003cp>The restaurant space was tastefully and simply decorated — perhaps a little minimalist for bar food — and all hard surfaces. We had trouble hearing each other and even more trouble understanding the waiters. That said, everyone who came to our table was welcoming, friendly, and attentive.\u003c/p>\n\u003cp>Our favorite of the Obanzai (three Kyoto style vegetables) was the sweet potato with a dark brown toasted sesame sauce. The other two vegetables were hijiki seaweed and spicy eggplant.\u003c/p>\n\u003cp>The standout dish was the Aji no hiraki (horse mackerel), with a side of citrusy oroshi ponzu. I appreciated the depth of flavor that the salt koji preparation gave to the mackerel. It was beautifully presented: two meaty sides of the fish separated from the spine, accompanied by the spine itself, which had been deep fried so that you could eat the whole thing like a translucent, skeletal potato chip.\u003c/p>\n\u003cp>We also tried the Kobe Beef with tonburi (“mountain caviar” — tiny bean-like seeds), sprouts, onions, and peppery cress; the Tsukemono house-made pickles, and a special of fried smelt. Too often smelt is served with traces of sand, but these were tender, lightly tempura-fried, and perfectly clean. They brought back childhood memories of when my mother bought large bags of frozen smelt from the Co-op grocery and we fried them up with Meyer lemons from our backyard. These were more delicate but just as addictive.\u003c/p>\n\u003cp>We kept our beverages light: house-made ginger ale and elderflower juice, which I would have called “ginger water” and “elderflower water.” As such they were lovely, just not strongly flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If conversation were easier, I would enjoy coming back with a group of friends, drinking bottles of sake, sampling most of the dishes (studiously ignoring the skyrocketing tab), and taking a couple of hours to enjoy one another’s company. As it was, the five dishes we ordered ended up being a great snack, perfect for someone on a diet or for a master of gustatory mindfulness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Souk Savanh: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8426\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>https://www.youtube.com/embed/zxTpQGcBPrg\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=Souk+Savanh+Restaurant,+International+Boulevard,+Oakland,+CA&aq=0&oq=Souk+Savanh&sll=37.761656,-122.42398&sspn=0.01369,0.017488&ie=UTF8&hq=Souk+Savanh+Restaurant,&hnear=International+Blvd,+Oakland,+California&t=m&cid=14527064572783961808&ll=37.803409,-122.230625&spn=0.047471,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Souk+Savanh+Restaurant,+International+Boulevard,+Oakland,+CA&aq=0&oq=Souk+Savanh&sll=37.761656,-122.42398&sspn=0.01369,0.017488&ie=UTF8&hq=Souk+Savanh+Restaurant,&hnear=International+Blvd,+Oakland,+California&t=m&cid=14527064572783961808&ll=37.803409,-122.230625&spn=0.047471,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1927 International Boulevard (between 19th and 20th Avenue)\u003cbr>\nOakland, CA 94606\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy) \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-533-6021\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:nsaelee90@gmail.com\">nsaelee90@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Nai O. Saelee\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nai O. Saelee \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Lao/Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Wings,Nam Kao, Pad Kee Mao, Kao Soy, Mok Pah, Yum Mar Muang\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (available on request)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-8:00pm (lunch/dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> can make reservations 24 hours 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 (41 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> Yes, music videos\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H9U1M\">Map\u003c/a>\u003cbr />1927 International Boulevard \u003cbr /> Oakland, CA 94606\u003cbr />\u003cstrong>Phone:\u003c/strong> 510-533-6021\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=8426\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souk Savanh: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8426\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\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/zxTpQGcBPrg'\n title='//www.youtube.com/embed/zxTpQGcBPrg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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=Souk+Savanh+Restaurant,+International+Boulevard,+Oakland,+CA&aq=0&oq=Souk+Savanh&sll=37.761656,-122.42398&sspn=0.01369,0.017488&ie=UTF8&hq=Souk+Savanh+Restaurant,&hnear=International+Blvd,+Oakland,+California&t=m&cid=14527064572783961808&ll=37.803409,-122.230625&spn=0.047471,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Souk+Savanh+Restaurant,+International+Boulevard,+Oakland,+CA&aq=0&oq=Souk+Savanh&sll=37.761656,-122.42398&sspn=0.01369,0.017488&ie=UTF8&hq=Souk+Savanh+Restaurant,&hnear=International+Blvd,+Oakland,+California&t=m&cid=14527064572783961808&ll=37.803409,-122.230625&spn=0.047471,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1927 International Boulevard (between 19th and 20th Avenue)\u003cbr>\nOakland, CA 94606\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 (easy) \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-533-6021\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:nsaelee90@gmail.com\">nsaelee90@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Nai O. Saelee\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nai O. Saelee \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Lao/Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Wings,Nam Kao, Pad Kee Mao, Kao Soy, Mok Pah, Yum Mar Muang\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (available on request)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:00pm (lunch/dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-8:00pm (lunch/dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> can make reservations 24 hours 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 (41 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> Yes, music videos\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Souk Savanh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, January 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh is a friendly, welcoming restaurant in East Oakland serving delicious Lao and Thai food. I want to help introduce them to a wider public because the place has been almost empty each time we go. Perhaps one reason for this is that the neighborhood is pretty rough: we try to park our car within a block of the restaurant, and after dark the door is locked and you must ring a bell to be buzzed in.\u003c/p>\n\u003cp>Once you’re inside, it’s more peaceful, with Buddha statues along the walls and at the entrance. The red and cream walls feature a vinyl appliqué of a martial artist dancing in the grass with among falling leaves and red flowers. A television in the corner plays unobtrusive Lao music videos (apparently there is a karaoke night if you’re feeling bold).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On your first visit, I recommend speaking with the chef about how many chilies to add to your dishes rather than saying something like “medium hot” which is, after all, a relative term. Our limit is about 3-4 chilies, and that’s reasonably hot (though not “Thai hot”). Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\u003c/p>\n\u003cp>We like to start with a couple of salads, like the Nam Kao Tod, which combines crispy fried rice with sour fermented pork sausage, mint, cilantro and toasted chilies. You roll everything up in a lettuce leaf for a unique combination of crunch and bite, controlling the heat by choosing how much chili to crumble over it. \u003c/p>\n\u003cp>We also love the Som Tam With Prawns, shredded slightly tart papaya sweetened with honey, and seasoned with garlic, mint, and fish sauce. This dish and also the Larb, with their fresh, clean flavors, make good complements for the rich coconut-sauce dishes, such as the Kaeng Ka Ree (Thai yellow curry). This classic has our ideal balance of flavors and consistency: strips of tender chicken breast in coconut cream, fragrant with lemongrass and galangal. After we’ve eaten all the meat, we spoon the sauce over rice until every drop is gone.\u003c/p>\n\u003cp>Another favorite is the Ta Lay Pad Mar Kur Yao, which combines mussels, calamari, and fish with eggplant, bell pepper, and onions in a tangy and complex sauce, spicy with basil. My partner eats most of the seafood and I eat all the eggplant (I’ve started to ask the chef to add extra).\u003c/p>\n\u003cp>We always wrap up our meal with the fried bananas, which is the best version we’ve had: hot bananas in crisp, light batter paired with creamy Mitchell’s ice cream full of bits of coconut, drizzled with honey that turns chewy from the cold. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh means “Paradise in Heaven” and is the moniker of a charmingly modest restaurant in Oakland where you can dine to your heart’s content on a novel and affordable menu. The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family. Lao cuisine has a wide range of spice and flavors ranging from lemongrass, cilantro, and basil to chilis, curries, and garlic. The food is zesty and not too heavy or sweet. Especially memorable were the curry dishes (kaeng kow wan and kaeng pa nang), extra-wide rice noodle dishes (pad kee mow and kow soy boran soup), and pleasantly surprising takes on meats (mok pa fish, Lao sausage). The flavors of each dish are unique and distinct and the complementary tastes make for an extremely satisfying meal. Don’t forget a few orders of traditional Lao sticky rice served in a little woven basket. The freshly prepared proteins and vegetables make you feel positively healthy until you indulge in dessert (fried banana and coconut ice cream with honey), which is not to be missed. The neighborhood is not a big draw, but Souk Savanh’s high quality fresh food with an affordable price tag is a welcome change from the more mainstream Thai restaurants in the city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was my first experience being buzzed into a restaurant and I was a bit apprehensive. Also, we were the only diners during the duration of our visit. Our outing was a good reminder that you can’t judge a book by its cover!\u003c/p>\n\u003cp>We asked our server for recommendations and she suggested Nam Kao. It vaguely reminded me of Vietnamese lettuce wraps in with rice in that you wrap the filling and are encouraged to use the mint. The crispy pieces of pork skin are what set this apart. Actually, the first wrap I made somehow didn’t have any pork in it, just fried skin (not that I am complaining). She was careful to ask how spicy we wanted dishes, and I told her medium would be fine. Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right. They were saucy and crispy at the same time! For a salad, we did the papaya salad. The restaurant offers both a Laotian and Thai version, but we were told the Laotian version was more adventurous. I can’t compare the two, but I would order it again. This was a bit spicier and we brought home the leftovers.\u003c/p>\n\u003cp>Pad Ka Eww was an item I’d had at other Thai places. To be fair, it was a little light on the broccoli, but there was a very good ratio of beef to noodles. I think I had thirds. Again we turned to our server for advice as our order seemed light on produce. She proposed an eggplant stir fry. This was the weakest dish with far more bell peppers than eggplant, and quite crunchy, as though they hadn’t been cooked long enough. The tofu was a bit rubbery, hinting that it might have been cooked too long. That misstep was forgotten when we ordered the fried bananas with coconut ice cream and honey. The coldness of the ice cream turned the honey into a gooey consistency. It felt like a healthy sundae! Do not miss this.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Get past the lack of guests. Order take-out if it makes you uncomfortable, but if you haven’t tried Laotian food, Souk Savanh is a great first encounter.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souk Savanh Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8497\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8407\">full episode video\u003c/a> \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp803iPod.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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mark-baum125x125.jpg\" alt=\"Mark Baum\" title=\"Mark Baum\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Database Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souk Savanh Restaurant\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, January 29, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh is a friendly, welcoming restaurant in East Oakland serving delicious Lao and Thai food. I want to help introduce them to a wider public because the place has been almost empty each time we go. Perhaps one reason for this is that the neighborhood is pretty rough: we try to park our car within a block of the restaurant, and after dark the door is locked and you must ring a bell to be buzzed in.\u003c/p>\n\u003cp>Once you’re inside, it’s more peaceful, with Buddha statues along the walls and at the entrance. The red and cream walls feature a vinyl appliqué of a martial artist dancing in the grass with among falling leaves and red flowers. A television in the corner plays unobtrusive Lao music videos (apparently there is a karaoke night if you’re feeling bold).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On your first visit, I recommend speaking with the chef about how many chilies to add to your dishes rather than saying something like “medium hot” which is, after all, a relative term. Our limit is about 3-4 chilies, and that’s reasonably hot (though not “Thai hot”). Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience.\u003c/p>\n\u003cp>We like to start with a couple of salads, like the Nam Kao Tod, which combines crispy fried rice with sour fermented pork sausage, mint, cilantro and toasted chilies. You roll everything up in a lettuce leaf for a unique combination of crunch and bite, controlling the heat by choosing how much chili to crumble over it. \u003c/p>\n\u003cp>We also love the Som Tam With Prawns, shredded slightly tart papaya sweetened with honey, and seasoned with garlic, mint, and fish sauce. This dish and also the Larb, with their fresh, clean flavors, make good complements for the rich coconut-sauce dishes, such as the Kaeng Ka Ree (Thai yellow curry). This classic has our ideal balance of flavors and consistency: strips of tender chicken breast in coconut cream, fragrant with lemongrass and galangal. After we’ve eaten all the meat, we spoon the sauce over rice until every drop is gone.\u003c/p>\n\u003cp>Another favorite is the Ta Lay Pad Mar Kur Yao, which combines mussels, calamari, and fish with eggplant, bell pepper, and onions in a tangy and complex sauce, spicy with basil. My partner eats most of the seafood and I eat all the eggplant (I’ve started to ask the chef to add extra).\u003c/p>\n\u003cp>We always wrap up our meal with the fried bananas, which is the best version we’ve had: hot bananas in crisp, light batter paired with creamy Mitchell’s ice cream full of bits of coconut, drizzled with honey that turns chewy from the cold. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/meyeon-park125x125.jpg\" alt=\"Meyeon Park\" title=\"Meyeon Park\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Meyeon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nephrologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izakaya Yuzuki\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Souk Savanh means “Paradise in Heaven” and is the moniker of a charmingly modest restaurant in Oakland where you can dine to your heart’s content on a novel and affordable menu. The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family. Lao cuisine has a wide range of spice and flavors ranging from lemongrass, cilantro, and basil to chilis, curries, and garlic. The food is zesty and not too heavy or sweet. Especially memorable were the curry dishes (kaeng kow wan and kaeng pa nang), extra-wide rice noodle dishes (pad kee mow and kow soy boran soup), and pleasantly surprising takes on meats (mok pa fish, Lao sausage). The flavors of each dish are unique and distinct and the complementary tastes make for an extremely satisfying meal. Don’t forget a few orders of traditional Lao sticky rice served in a little woven basket. The freshly prepared proteins and vegetables make you feel positively healthy until you indulge in dessert (fried banana and coconut ice cream with honey), which is not to be missed. The neighborhood is not a big draw, but Souk Savanh’s high quality fresh food with an affordable price tag is a welcome change from the more mainstream Thai restaurants in the city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/beth-gousman125x125.jpg\" alt=\"Beth Gousman\" title=\"Beth Gousman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maverick\u003cbr>\n\u003cstrong>Reviewed Souk Savanh Restaurant:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was my first experience being buzzed into a restaurant and I was a bit apprehensive. Also, we were the only diners during the duration of our visit. Our outing was a good reminder that you can’t judge a book by its cover!\u003c/p>\n\u003cp>We asked our server for recommendations and she suggested Nam Kao. It vaguely reminded me of Vietnamese lettuce wraps in with rice in that you wrap the filling and are encouraged to use the mint. The crispy pieces of pork skin are what set this apart. Actually, the first wrap I made somehow didn’t have any pork in it, just fried skin (not that I am complaining). She was careful to ask how spicy we wanted dishes, and I told her medium would be fine. Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right. They were saucy and crispy at the same time! For a salad, we did the papaya salad. The restaurant offers both a Laotian and Thai version, but we were told the Laotian version was more adventurous. I can’t compare the two, but I would order it again. This was a bit spicier and we brought home the leftovers.\u003c/p>\n\u003cp>Pad Ka Eww was an item I’d had at other Thai places. To be fair, it was a little light on the broccoli, but there was a very good ratio of beef to noodles. I think I had thirds. Again we turned to our server for advice as our order seemed light on produce. She proposed an eggplant stir fry. This was the weakest dish with far more bell peppers than eggplant, and quite crunchy, as though they hadn’t been cooked long enough. The tofu was a bit rubbery, hinting that it might have been cooked too long. That misstep was forgotten when we ordered the fried bananas with coconut ice cream and honey. The coldness of the ice cream turned the honey into a gooey consistency. It felt like a healthy sundae! Do not miss this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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