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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 2 (#802) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Zaré at Fly Trap\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8271\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8239\">reviews\u003c/a> | [now The Fly Trap]\u003c/p>\n\u003cp>2) \u003cstrong>Barrio Fiesta Restaurant [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8317\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8244\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Flora\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8247\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/embed/WoHLAFaYd3Q?rel=0\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/cp802iPod.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.talbottvineyards.com\">2011 Talbott Pinot Noir, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — Hailing from one of California’s top spots for Pinot — the Santa Lucia Highlands in Monterey County — this lush, spicy red showcases full-bodied flair. The region’s cool climate allows for long ripening of the old-vine fruit, which creates intensity and complexity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.talbottvineyards.com\">2011 Talbott Chardonnay, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — A singularly rich, ripe style of Chardonnay kissed by toasty oak notes. Crafted from old Wente clone grapes (the classic variety used to make California Chardonnay), the well-balanced beauty is a white that satisfies. Sip as a cocktail or pair with fleshy fishes and creamy cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drycreekvineyard.com/\">2010 Dry Creek Vineyard, Sauvignon Blanc, Dry Creek Valley, Sonoma County, California\u003c/a> — A zesty white that captures the citrusy freshness of Sauvignon Blanc layered with succulent tropical fruit flavors. Dry Creek Vineyard is one of the leading producers of the variety and consistently produces among the state’s best.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.harryanddavid.com/h/gourmet-foods/wine-gifts\">2009 Harry & David Vineyards, Tempranillo, Rogue Valley, Oregon\u003c/a> — 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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s eighth season episode 2 (#802) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Zaré at Fly Trap\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8271\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8239\">reviews\u003c/a> | [now The Fly Trap]\u003c/p>\n\u003cp>2) \u003cstrong>Barrio Fiesta Restaurant [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8317\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8244\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Flora\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8247\">reviews\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/WoHLAFaYd3Q?rel=0'\n title='//www.youtube.com/embed/WoHLAFaYd3Q?rel=0'\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/cp802iPod.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.talbottvineyards.com\">2011 Talbott Pinot Noir, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — Hailing from one of California’s top spots for Pinot — the Santa Lucia Highlands in Monterey County — this lush, spicy red showcases full-bodied flair. The region’s cool climate allows for long ripening of the old-vine fruit, which creates intensity and complexity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.talbottvineyards.com\">2011 Talbott Chardonnay, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — A singularly rich, ripe style of Chardonnay kissed by toasty oak notes. Crafted from old Wente clone grapes (the classic variety used to make California Chardonnay), the well-balanced beauty is a white that satisfies. Sip as a cocktail or pair with fleshy fishes and creamy cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drycreekvineyard.com/\">2010 Dry Creek Vineyard, Sauvignon Blanc, Dry Creek Valley, Sonoma County, California\u003c/a> — A zesty white that captures the citrusy freshness of Sauvignon Blanc layered with succulent tropical fruit flavors. Dry Creek Vineyard is one of the leading producers of the variety and consistently produces among the state’s best.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.harryanddavid.com/h/gourmet-foods/wine-gifts\">2009 Harry & David Vineyards, Tempranillo, Rogue Valley, Oregon\u003c/a> — 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\n\u003c/div>\u003c/p>",
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"title": "Zaré at Fly Trap: Restaurant Info [now The Fly Trap]",
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"content": "\u003cp>\u003cstrong>Zaré at Fly Trap: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8239\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/6nQNL3olpno?rel=0\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=Zar%C3%A9+at+Fly+Trap,+Folsom+Street,+San+Francisco,+CA&aq=0&oq=Zare+at+Fly+Trap&sll=37.45466,-121.915915&sspn=0.012196,0.02075&ie=UTF8&hq=Zar%C3%A9+at+Fly+Trap,+Folsom+Street,+San+Francisco,+CA&t=m&cid=2445960942230223347&hnear=&ll=37.795407,-122.394133&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=Zar%C3%A9+at+Fly+Trap,+Folsom+Street,+San+Francisco,+CA&aq=0&oq=Zare+at+Fly+Trap&sll=37.45466,-121.915915&sspn=0.012196,0.02075&ie=UTF8&hq=Zar%C3%A9+at+Fly+Trap,+Folsom+Street,+San+Francisco,+CA&t=m&cid=2445960942230223347&hnear=&ll=37.795407,-122.394133&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>\n606 Folsom Street (at 2nd Street)\u003cbr>\nSan Francisco, CA 94107 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-243-0580\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:manager@zareflytrap.com\">manager@zareflytrap.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://flytrapsf.com\">flytrapsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Zar%C3%A9-at-Fly-Trap/66496821920?ref=hl\">Fly Trap\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Hoss Zaré\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Hoss Zaré\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Hoss Zaré\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean with Persian influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pistachio meatball, Braised eggplant with sundried yogurt sauce, Fesenjoon two ways, quail & duck confit, Braised lamb shank (abghoost)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20, will waive if you buy a bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per table\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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> $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> \u003ca href=\"http://www.opentable.com/zare-at-fly-trap\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Depends, a week or two\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-243-0580\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:manager@zareflytrap.com\">manager@zareflytrap.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://flytrapsf.com\">flytrapsf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Zar%C3%A9-at-Fly-Trap/66496821920?ref=hl\">Fly Trap\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Hoss Zaré\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Hoss Zaré\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Hoss Zaré\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean with Persian influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pistachio meatball, Braised eggplant with sundried yogurt sauce, Fesenjoon two ways, quail & duck confit, Braised lamb shank (abghoost)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20, will waive if you buy a bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per table\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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> $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> \u003ca href=\"http://www.opentable.com/zare-at-fly-trap\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Depends, a week or two\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zaré at Fly Trap: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8217\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zaré at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a 6:30 reservation, and after a short 10 minute drive, we showed up on time. You must park on the street and this was not a problem for us. We walked into the restaurant, a party of four, and noticed that the place was crowded and loud as happy hour ends at 6:30. The hostess took us right to our waiting table. I did notice that all the tables were occupied. The décor is very warm with wood paneling and mirrors. There is a bar that runs the full length of the room and every seat was taken. \u003c/p>\n\u003cp>The server came over to get our drink orders and spent time to explain how the specialty drinks were prepared. We ordered three different drinks and we all tried them. We enjoyed all of the drinks but the consensus was that Agave’s Inferno, Zare’s version of a margarita, was the best; although, Anar Daquiri, with the pomegranate and pistachio salt around the rim, and the Pisco Sour were delicious. We enjoyed the cocktails so much that we ordered another round instead of wine (out of the ordinary as I love a nice bottle of wine with dinner). \u003c/p>\n\u003cp> We decided to share everything. The Trout appetizer with cucumber was very good and refreshing. They prepared the cucumber to look like spaghetti. The trio of Hummus was served with lavash chips (easy to scoop) which I like better than pita. The Eggplant with sundried yogurt was very good but not my favorite appetizer, as I am not a lover of eggplant. The pistachio meatballs are the signature appetizer on the menu. They were coated in pistachio, cooked with mildly spicy Harissa and then served in a pomegranate sauce…delicious! They are prepared perfectly and melt in your mouth. At this point they brought out our main courses. The lamb burger is excellent. It comes with a saffron aioli sauce and French fries done perfectly. The roasted chicken had very distinctive flavors cooked with prosciutto and vegetables in a nice broth. The boneless short ribs were slow cooked and melted in your mouth. It came served on a bed of creamy polenta. This is a rich dish and is perfect for sharing as the portions are large. When we ordered the Lamb shank our server suggested we order a side of lavash with tapenade. She told us to put the tapenade and a piece of the lamb on the lavash, wow! The lamb was prepared to perfection and was served over the vegetables and potatoes. We were all full but ordered two desserts anyway. The Baklava was my favorite. They served the Persian cream between two layers of homemade baklava. The goat cheesecake was also good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait staff was very attentive and they did a great job of explaining the food. As an added touch the Chef/Owner, Hoss Zare, came by to see if we were enjoying our meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“Zare at Flytrap.”\u003c/p>\n\u003cp>“Zare at what?” my co-worker gave me a second take.\u003c/p>\n\u003cp>“Flytrap.”\u003c/p>\n\u003cp>The name gave it a sheer curiosity factor. Walking up, a curved awning, like the kind over old Hollywood hotels, donned the restaurant’s name in script. We walked through the glass double doors. Humor was evident. \u003c/p>\n\u003cp>“Please use other door,” was the sign on the left pane.\u003c/p>\n\u003cp>“This is the other door,” it said with Alice-and-Wonderland explicitness.\u003c/p>\n\u003cp>We began with a Zare signature martini and a glass of prosecco. The martini had a nice presentation with house-made pickles that lent it a slight vinegar finish.\u003c/p>\n\u003cp>Soup was a parsnip puree. The soup had the perfect weight and was topped with a little bit of cream and Dungeness crab, which added a nice salinity overall.\u003c/p>\n\u003cp>Our waitress was highly educated and that was a large component of our experience. She even made bone marrow (which was on the menu) sound so tasty and intriguing, adding that there was “a little watercress salad to cleanse the palate before going back for more.”\u003c/p>\n\u003cp>Yet, despite these great first impressions, in my opinion, a great restaurant has food as king. And that wasn’t the case with Zare. It was like putting so much effort into the introduction of an essay and then losing energy as you go on.\u003c/p>\n\u003cp>The appetizers — clams and mussels ‘ghalieh mahi’ (a classic Mediterranean broth) were promising as it wasn’t a redundant garlic/butter/wine broth. But sadly, two of my mussels were closed (undercooked) and four of my clams were jut wide open (dead before cooked). If you don’t know seafood: don’t do it. Period.\u003c/p>\n\u003cp>The lamb shank was decent, but lacked luster, especially for $32. More impressive was the short ribs with lentils that my boyfriend had. I was wishing I had ordered that.\u003c/p>\n\u003cp>Dessert, however, was a delight. We ordered the baklava, which was purportedly the best in San Francisco. The baklava was deconstructed with ample bits of pistachio and drizzled in sweet cream. We added a little anise ice cream just because we wanted to try it. It was lip smacking sweet and something pleasant to end the evening with.\u003cbr>\nSome highs and lows, but overall, the tipping-off point was the appetizer. It set a carelessness vibe that I couldn’t shake off. And although the dishes were thoughtful, the tastes were clean, but not particularly illuminating for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The inside of Zaré at Fly Trap is warm and lit dimly in a way I like; the ambience feels well suited to romantic dinners or hatching a conspiracy. Old maps and botanical prints are in frames all around. There’s plenty of dark wood and red, and our table was tucked into a cozy corner.\u003c/p>\n\u003cp>The menu focuses on Mediterranean dishes with a strong Persian influence. The pistachio meatballs were particularly tasty—savory and tender, sitting in a slightly sweet sauce. The hummus trio was beautifully presented and fun to share. Our waitress brought us a second bowl of the flatbread when we finished the first—such simple and generous gestures go a long way to making guests feel welcome.\u003c/p>\n\u003cp>The service was excellent. Our waitress gave tantalizing and detailed descriptions of the three “quotes” dishes: “fesenjoon,” “abghoosht,” and “ghormeh sabzi.” The fesenjoon (roasted quail, duck confit) was delicious and filling. It looked and tasted almost kingly. The ghormeh sabzi, (short ribs) were beautifully cooked. The salmon was average and upstaged by its side: perfectly prepared Israeli couscous. The Brussels sprouts were good but the tartar sauce they came with was better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for dessert, the goat cheesecake was light and sweet and absolutely delicious. I’m not a huge baklava eater, but I liked Zare’s version quite a bit; an aficionado would go nuts for it, I bet.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Brad:\u003c/strong> \" The pistachio meatballs are the signature appetizer on the menu.\"\u003cbr />\r\n\u003cstrong>Kristine:\u003c/strong> \"More impressive was the short ribs with lentils that my boyfriend had. I was wishing I had ordered that.\"\u003cbr />\u003cstrong>Mac:\u003c/strong> \"I’m not a huge baklava eater, but I liked Zare’s version quite a bit; an aficionado would go nuts for it, I bet.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zaré at Fly Trap: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8217\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zaré at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a 6:30 reservation, and after a short 10 minute drive, we showed up on time. You must park on the street and this was not a problem for us. We walked into the restaurant, a party of four, and noticed that the place was crowded and loud as happy hour ends at 6:30. The hostess took us right to our waiting table. I did notice that all the tables were occupied. The décor is very warm with wood paneling and mirrors. There is a bar that runs the full length of the room and every seat was taken. \u003c/p>\n\u003cp>The server came over to get our drink orders and spent time to explain how the specialty drinks were prepared. We ordered three different drinks and we all tried them. We enjoyed all of the drinks but the consensus was that Agave’s Inferno, Zare’s version of a margarita, was the best; although, Anar Daquiri, with the pomegranate and pistachio salt around the rim, and the Pisco Sour were delicious. We enjoyed the cocktails so much that we ordered another round instead of wine (out of the ordinary as I love a nice bottle of wine with dinner). \u003c/p>\n\u003cp> We decided to share everything. The Trout appetizer with cucumber was very good and refreshing. They prepared the cucumber to look like spaghetti. The trio of Hummus was served with lavash chips (easy to scoop) which I like better than pita. The Eggplant with sundried yogurt was very good but not my favorite appetizer, as I am not a lover of eggplant. The pistachio meatballs are the signature appetizer on the menu. They were coated in pistachio, cooked with mildly spicy Harissa and then served in a pomegranate sauce…delicious! They are prepared perfectly and melt in your mouth. At this point they brought out our main courses. The lamb burger is excellent. It comes with a saffron aioli sauce and French fries done perfectly. The roasted chicken had very distinctive flavors cooked with prosciutto and vegetables in a nice broth. The boneless short ribs were slow cooked and melted in your mouth. It came served on a bed of creamy polenta. This is a rich dish and is perfect for sharing as the portions are large. When we ordered the Lamb shank our server suggested we order a side of lavash with tapenade. She told us to put the tapenade and a piece of the lamb on the lavash, wow! The lamb was prepared to perfection and was served over the vegetables and potatoes. We were all full but ordered two desserts anyway. The Baklava was my favorite. They served the Persian cream between two layers of homemade baklava. The goat cheesecake was also good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait staff was very attentive and they did a great job of explaining the food. As an added touch the Chef/Owner, Hoss Zare, came by to see if we were enjoying our meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“Zare at Flytrap.”\u003c/p>\n\u003cp>“Zare at what?” my co-worker gave me a second take.\u003c/p>\n\u003cp>“Flytrap.”\u003c/p>\n\u003cp>The name gave it a sheer curiosity factor. Walking up, a curved awning, like the kind over old Hollywood hotels, donned the restaurant’s name in script. We walked through the glass double doors. Humor was evident. \u003c/p>\n\u003cp>“Please use other door,” was the sign on the left pane.\u003c/p>\n\u003cp>“This is the other door,” it said with Alice-and-Wonderland explicitness.\u003c/p>\n\u003cp>We began with a Zare signature martini and a glass of prosecco. The martini had a nice presentation with house-made pickles that lent it a slight vinegar finish.\u003c/p>\n\u003cp>Soup was a parsnip puree. The soup had the perfect weight and was topped with a little bit of cream and Dungeness crab, which added a nice salinity overall.\u003c/p>\n\u003cp>Our waitress was highly educated and that was a large component of our experience. She even made bone marrow (which was on the menu) sound so tasty and intriguing, adding that there was “a little watercress salad to cleanse the palate before going back for more.”\u003c/p>\n\u003cp>Yet, despite these great first impressions, in my opinion, a great restaurant has food as king. And that wasn’t the case with Zare. It was like putting so much effort into the introduction of an essay and then losing energy as you go on.\u003c/p>\n\u003cp>The appetizers — clams and mussels ‘ghalieh mahi’ (a classic Mediterranean broth) were promising as it wasn’t a redundant garlic/butter/wine broth. But sadly, two of my mussels were closed (undercooked) and four of my clams were jut wide open (dead before cooked). If you don’t know seafood: don’t do it. Period.\u003c/p>\n\u003cp>The lamb shank was decent, but lacked luster, especially for $32. More impressive was the short ribs with lentils that my boyfriend had. I was wishing I had ordered that.\u003c/p>\n\u003cp>Dessert, however, was a delight. We ordered the baklava, which was purportedly the best in San Francisco. The baklava was deconstructed with ample bits of pistachio and drizzled in sweet cream. We added a little anise ice cream just because we wanted to try it. It was lip smacking sweet and something pleasant to end the evening with.\u003cbr>\nSome highs and lows, but overall, the tipping-off point was the appetizer. It set a carelessness vibe that I couldn’t shake off. And although the dishes were thoughtful, the tastes were clean, but not particularly illuminating for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Zaré at Fly Trap:\u003c/strong> Thursday, February 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The inside of Zaré at Fly Trap is warm and lit dimly in a way I like; the ambience feels well suited to romantic dinners or hatching a conspiracy. Old maps and botanical prints are in frames all around. There’s plenty of dark wood and red, and our table was tucked into a cozy corner.\u003c/p>\n\u003cp>The menu focuses on Mediterranean dishes with a strong Persian influence. The pistachio meatballs were particularly tasty—savory and tender, sitting in a slightly sweet sauce. The hummus trio was beautifully presented and fun to share. Our waitress brought us a second bowl of the flatbread when we finished the first—such simple and generous gestures go a long way to making guests feel welcome.\u003c/p>\n\u003cp>The service was excellent. Our waitress gave tantalizing and detailed descriptions of the three “quotes” dishes: “fesenjoon,” “abghoosht,” and “ghormeh sabzi.” The fesenjoon (roasted quail, duck confit) was delicious and filling. It looked and tasted almost kingly. The ghormeh sabzi, (short ribs) were beautifully cooked. The salmon was average and upstaged by its side: perfectly prepared Israeli couscous. The Brussels sprouts were good but the tartar sauce they came with was better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for dessert, the goat cheesecake was light and sweet and absolutely delicious. I’m not a huge baklava eater, but I liked Zare’s version quite a bit; an aficionado would go nuts for it, I bet.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "barrio-fiesta-restaurant-info",
"title": "Barrio Fiesta: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Barrio Fiesta: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8244\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/Uj164rQdIsA?rel=0\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=Barrio+Fiesta+Restaurant,+Milmont+Drive,+Milpitas,+CA&aq=0&oq=barrio+&sll=37.808289,-122.269724&sspn=0.024277,0.040298&ie=UTF8&hq=Barrio+Fiesta+Restaurant,+Milmont+Drive,+Milpitas,+CA&t=m&cid=4241943684620085794&hnear=&ll=37.465117,-121.913309&spn=0.023844,0.036478&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=Barrio+Fiesta+Restaurant,+Milmont+Drive,+Milpitas,+CA&aq=0&oq=barrio+&sll=37.808289,-122.269724&sspn=0.024277,0.040298&ie=UTF8&hq=Barrio+Fiesta+Restaurant,+Milmont+Drive,+Milpitas,+CA&t=m&cid=4241943684620085794&hnear=&ll=37.465117,-121.913309&spn=0.023844,0.036478&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>\n1790 Milmont Drive (at Dixon Landing Road)\u003cbr>\nMilpitas, CA 95035 \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> 408-934-9902\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@thebarriofiesta.com\">info@thebarriofiesta.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thebarriofiesta.com\">thebarriofiesta.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Barrio-Fiesta-Milpitas/329415757127056\">Barrio Fiesta Milpitas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Barrio Fiesta, LLC\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Filipino Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Garlic Chicken, Crispy Pata, Beefsteak Tagalog, Chicken or Pork Adobo, Lumpia Shanghai, Pancit Bihon, Kare-Kare, Beef Bulalo Soup, Beef Kaldereta, Guinataang Alimango sa Anghang ( Dungeness crab cooked in coconut milk)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (Many dishes can be cooked vegetarian.)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Afternoon Merienda (afternoon snacks), 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> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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> Reservations can be made anytime in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/E7h3L\">Map\u003c/a>\u003cbr />\r\n1790 Milmont Drive\u003cbr />Milpitas, CA 95035\u003cbr /> \u003cstrong>Phone:\u003c/strong> 408-934-9902\u003cbr /> \u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thebarriofiesta.com\">thebarriofiesta.com\u003c/a>\u003cbr /> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8244\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-934-9902\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@thebarriofiesta.com\">info@thebarriofiesta.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thebarriofiesta.com\">thebarriofiesta.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Barrio-Fiesta-Milpitas/329415757127056\">Barrio Fiesta Milpitas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Barrio Fiesta, LLC\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Filipino Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Garlic Chicken, Crispy Pata, Beefsteak Tagalog, Chicken or Pork Adobo, Lumpia Shanghai, Pancit Bihon, Kare-Kare, Beef Bulalo Soup, Beef Kaldereta, Guinataang Alimango sa Anghang ( Dungeness crab cooked in coconut milk)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (Many dishes can be cooked vegetarian.)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Afternoon Merienda (afternoon snacks), 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> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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> Reservations can be made anytime in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Barrio Fiesta Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8317\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> The Filipino restaurant industry is vastly an anomaly. However, it’s not from the lack of Filipino people. Filipinos are the largest Asian population in California, yet make up less than 1% of the restaurant industry.\u003cbr>\nIt’s a shame, for Filipino food is an intriguing entity — you can “see” the history of the country in its food. Often called the “ultimate culinary conglomerate,” trade relations and colonization have produced a cuisine rich in Asian, Spanish, Indian and Mexican flavors commingling.\u003c/p>\n\u003cp>What you get at Barrio Fiesta is pure, unadulterated, non-hybridized Filipino food. If you’re a novice and want to go where the “locals go” this is the place to start your love with Filipino food. The menu is very user-friendly. There is a huge variety and it develops a strong curiosity to want to try so many things.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We usually begin with Sinigang — a clear, uncomplicated broth flavored by tamarind, a sour fruit indigenous to the Philippines. When it’s piping hot the heat and the sourness give off a warm and healing sting.\u003c/p>\n\u003cp> Our favorites range from popular fare — bronzed lumpia shanghais — to “insider” dishes like Adobo pusit, which is broiled squid cooked in soy, vinegar, garlic plus their own ink. We also enjoy other specialties like Barrio’s rendition of Beefsteak Tagalog; a soy sauce and vinegar steak served with peppered, caramelized onions, as well as the Garlic Chicken served with banana ketchup. The vegetables stewed in coconut milk (Ginataan Gulay at Hipon) can always hook someone who has never tried Filipino food before. And to finish off, the radiant purple Ube ice cream is full-bodied and calming with a slight coconut note. \u003c/p>\n\u003cp>Thankfully, Barrio Fiesta has been able to defy the odds and hold its own as an advocate for good Filipino food in the Bay Area. From my experience, it’s the only one that distinctly and accurately reveals the flavors of the Filipino family.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Tuesday, February 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a reservation for 6:30 and showed up at the restaurant at 6:45. We drove from San Francisco to Milpitas, 45 miles, in rush hour traffic. The restaurant is in a strip mall with accessible parking. Upon entering the restaurant we were taken immediately to our table. The décor was bright and cheery with artifacts from the Philippines including chandeliers made from sea shells. \u003c/p>\n\u003cp>The waiter came over to ask us (I had another from San Francisco with us) if we had any questions about the menu. None of us had ever been to a Filipino restaurant so we asked for suggestions. We took all of his recommendations. He then asked us if we wanted a drink. We asked if they have wine or beer. He told us they don’t sell alcoholic beverages. We ordered Gulaman and Sago — a sweet drink made with juices, tapioca and Jell-O squares. The drink is served with a straw that has a wide diameter so the Jell-O squares can fit. The drink was a little too sweet for my liking but had a nice flavor. \u003c/p>\n\u003cp>The restaurant serves all their meals family style, therefore all the dishes came out as they were prepared. The first dish was the Lumpia — mini egg rolls with ground pork. These were served with a sweet red sauce for dipping. They were deep fried, golden on the outside and soft inside, quite tasty. Then we were served Crispy Pata — selected pig’s knuckle seasoned and deep fried until crisp and golden brown. This was served with a Philippine version of soy sauce. The nature of deep fried pig’s knuckles is a bit over the top for my liking. The outside is kind of like Mexican deep fried “Chicharones” and the inside is like Mexican “Carnitas.” The problem is that between the crispy outside and the moist meat inside that there is a thick layer of fat that is unappealing to my personal preferences. Not knowing the difference between a good or bad Crispy Pata, I would assume that the dish was properly prepared by Philippine standards. Within five minutes, two more dishes were served. The Kare-Kare — chunks of beef oxtail, tripe, and vegetables served in peanut gravy, and Nilaga Bulalo — a specialty broth with cabbage, potato, and in our case, beef bone with marrow. Both of these dishes were well prepared in my novice opinion. For me both dishes seemed to lack any distinct flavor; i.e., kind of bland. Then the Garlic Chicken came — crisped chicken fried in soft margarine with garlic. I really liked this. Again, I thought it was done per top Philippine standards, and it very much appealed to my palate. The chicken was nice and crispy on the outside and very moist on the inside. It was accompanied with special house “ketchup.” Garlic rice came at about the same time as the garlic chicken and it was fine. The last part of the savory part of the meal was the Sotanghon Guisado — noodles from China sautéed in shrimp, pork, and shredded vegetables…bland. We asked for hot sauce to give it a little flavor. For dessert I had Halo-Halo, a combination of fruit, bean preserves, purple yam ice cream, and rice krispies, a refreshing dessert, definitely on the sweet side. \u003c/p>\n\u003cp>This restaurant clearly caters to and attracts the Filipino community from the South Bay. We were the only non-Filipinos in the restaurant and the restaurant was full. The staff was extremely accommodating to us first timers. They were very attentive and nice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Sunday, February 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Dinner at Barrio Fiesta, tucked into a nondescript strip mall off Highway 880, is like eating inside a pirate’s chest stuffed with Filipino treasure. Maps and musical instruments adorn the wall. The chandelier above our table had more nautilus shells than I’d ever seen in one place, and there were at least five more. It looks like a tornado dropped a gazebo in the middle of the restaurant. The effect is pleasantly overwhelming. A television on the wall detracts from the charm.\u003c/p>\n\u003cp>The menu is dizzying too, or maybe overstuffed—three packed pages of “House Specialties” and “Old Time Favorites.” There’s plenty of variety: seafood, poultry, pork, beef, and a few vegetarian dishes (many of which turn out to include meat, unless you ask). But most of the food was too heavy for my taste. The crispy pata (pig knuckle) was tender and flavorful, though as a knuckle novice, I had some practical trouble tackling the dish (Which bits do I eat?). The lumpia was crispy but unremarkable. The chop suey was greasy and limp. Afterward I felt lethargic and a little too full of butter. There is no beer or wine.\u003c/p>\n\u003cp>Dessert was refreshing though; the meal’s high point. The halo-halo, a mixture of fruit and sweet bean curds served cold, was exciting and fun to share. A dinner companion described it as “the perfect milk left over in a cereal bowl.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Service was excellent: friendly, warm, and welcoming. Wait staff are happy to explain the restaurant’s dishes and decorations.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kristine:\u003c/strong> \"If you’re a novice and want to go where the 'locals go' this is the place to start your love with Filipino food.\"\u003cbr />\r\n\u003cstrong>Brad:\u003c/strong> \"Then the Garlic Chicken came -- crisped chicken fried in soft margarine with garlic. I really liked this.\"\u003cbr />\r\n\u003cstrong>Mac:\u003c/strong> \"But most of the food was too heavy for my taste. The crispy pata (pig knuckle) was tender and flavorful, though as a knuckle novice, I had some practical trouble tackling the dish (Which bits do I eat?).\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Barrio Fiesta Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8317\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> The Filipino restaurant industry is vastly an anomaly. However, it’s not from the lack of Filipino people. Filipinos are the largest Asian population in California, yet make up less than 1% of the restaurant industry.\u003cbr>\nIt’s a shame, for Filipino food is an intriguing entity — you can “see” the history of the country in its food. Often called the “ultimate culinary conglomerate,” trade relations and colonization have produced a cuisine rich in Asian, Spanish, Indian and Mexican flavors commingling.\u003c/p>\n\u003cp>What you get at Barrio Fiesta is pure, unadulterated, non-hybridized Filipino food. If you’re a novice and want to go where the “locals go” this is the place to start your love with Filipino food. The menu is very user-friendly. There is a huge variety and it develops a strong curiosity to want to try so many things.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We usually begin with Sinigang — a clear, uncomplicated broth flavored by tamarind, a sour fruit indigenous to the Philippines. When it’s piping hot the heat and the sourness give off a warm and healing sting.\u003c/p>\n\u003cp> Our favorites range from popular fare — bronzed lumpia shanghais — to “insider” dishes like Adobo pusit, which is broiled squid cooked in soy, vinegar, garlic plus their own ink. We also enjoy other specialties like Barrio’s rendition of Beefsteak Tagalog; a soy sauce and vinegar steak served with peppered, caramelized onions, as well as the Garlic Chicken served with banana ketchup. The vegetables stewed in coconut milk (Ginataan Gulay at Hipon) can always hook someone who has never tried Filipino food before. And to finish off, the radiant purple Ube ice cream is full-bodied and calming with a slight coconut note. \u003c/p>\n\u003cp>Thankfully, Barrio Fiesta has been able to defy the odds and hold its own as an advocate for good Filipino food in the Bay Area. From my experience, it’s the only one that distinctly and accurately reveals the flavors of the Filipino family.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Tuesday, February 5, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made a reservation for 6:30 and showed up at the restaurant at 6:45. We drove from San Francisco to Milpitas, 45 miles, in rush hour traffic. The restaurant is in a strip mall with accessible parking. Upon entering the restaurant we were taken immediately to our table. The décor was bright and cheery with artifacts from the Philippines including chandeliers made from sea shells. \u003c/p>\n\u003cp>The waiter came over to ask us (I had another from San Francisco with us) if we had any questions about the menu. None of us had ever been to a Filipino restaurant so we asked for suggestions. We took all of his recommendations. He then asked us if we wanted a drink. We asked if they have wine or beer. He told us they don’t sell alcoholic beverages. We ordered Gulaman and Sago — a sweet drink made with juices, tapioca and Jell-O squares. The drink is served with a straw that has a wide diameter so the Jell-O squares can fit. The drink was a little too sweet for my liking but had a nice flavor. \u003c/p>\n\u003cp>The restaurant serves all their meals family style, therefore all the dishes came out as they were prepared. The first dish was the Lumpia — mini egg rolls with ground pork. These were served with a sweet red sauce for dipping. They were deep fried, golden on the outside and soft inside, quite tasty. Then we were served Crispy Pata — selected pig’s knuckle seasoned and deep fried until crisp and golden brown. This was served with a Philippine version of soy sauce. The nature of deep fried pig’s knuckles is a bit over the top for my liking. The outside is kind of like Mexican deep fried “Chicharones” and the inside is like Mexican “Carnitas.” The problem is that between the crispy outside and the moist meat inside that there is a thick layer of fat that is unappealing to my personal preferences. Not knowing the difference between a good or bad Crispy Pata, I would assume that the dish was properly prepared by Philippine standards. Within five minutes, two more dishes were served. The Kare-Kare — chunks of beef oxtail, tripe, and vegetables served in peanut gravy, and Nilaga Bulalo — a specialty broth with cabbage, potato, and in our case, beef bone with marrow. Both of these dishes were well prepared in my novice opinion. For me both dishes seemed to lack any distinct flavor; i.e., kind of bland. Then the Garlic Chicken came — crisped chicken fried in soft margarine with garlic. I really liked this. Again, I thought it was done per top Philippine standards, and it very much appealed to my palate. The chicken was nice and crispy on the outside and very moist on the inside. It was accompanied with special house “ketchup.” Garlic rice came at about the same time as the garlic chicken and it was fine. The last part of the savory part of the meal was the Sotanghon Guisado — noodles from China sautéed in shrimp, pork, and shredded vegetables…bland. We asked for hot sauce to give it a little flavor. For dessert I had Halo-Halo, a combination of fruit, bean preserves, purple yam ice cream, and rice krispies, a refreshing dessert, definitely on the sweet side. \u003c/p>\n\u003cp>This restaurant clearly caters to and attracts the Filipino community from the South Bay. We were the only non-Filipinos in the restaurant and the restaurant was full. The staff was extremely accommodating to us first timers. They were very attentive and nice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Barrio Fiesta Restaurant:\u003c/strong> Sunday, February 3, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Dinner at Barrio Fiesta, tucked into a nondescript strip mall off Highway 880, is like eating inside a pirate’s chest stuffed with Filipino treasure. Maps and musical instruments adorn the wall. The chandelier above our table had more nautilus shells than I’d ever seen in one place, and there were at least five more. It looks like a tornado dropped a gazebo in the middle of the restaurant. The effect is pleasantly overwhelming. A television on the wall detracts from the charm.\u003c/p>\n\u003cp>The menu is dizzying too, or maybe overstuffed—three packed pages of “House Specialties” and “Old Time Favorites.” There’s plenty of variety: seafood, poultry, pork, beef, and a few vegetarian dishes (many of which turn out to include meat, unless you ask). But most of the food was too heavy for my taste. The crispy pata (pig knuckle) was tender and flavorful, though as a knuckle novice, I had some practical trouble tackling the dish (Which bits do I eat?). The lumpia was crispy but unremarkable. The chop suey was greasy and limp. Afterward I felt lethargic and a little too full of butter. There is no beer or wine.\u003c/p>\n\u003cp>Dessert was refreshing though; the meal’s high point. The halo-halo, a mixture of fruit and sweet bean curds served cold, was exciting and fun to share. A dinner companion described it as “the perfect milk left over in a cereal bowl.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service was excellent: friendly, warm, and welcoming. Wait staff are happy to explain the restaurant’s dishes and decorations.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Flora: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8247\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/gKQFUY5DX8Q?rel=0\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=Flora,+Telegraph+Avenue,+Oakland,+CA&aq=0&oq=flora+oak&sll=37.787064,-122.397909&sspn=0.024284,0.040298&ie=UTF8&hq=Flora,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=7669477613008366148&hnear=&ll=37.818531,-122.265301&spn=0.023731,0.036478&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=Flora,+Telegraph+Avenue,+Oakland,+CA&aq=0&oq=flora+oak&sll=37.787064,-122.397909&sspn=0.024284,0.040298&ie=UTF8&hq=Flora,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=7669477613008366148&hnear=&ll=37.818531,-122.265301&spn=0.023731,0.036478&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>\n1900 Telegraph Avenue (at 19th Street)\u003cbr>\nOakland, CA 94612 \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> 415-243-0580\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@florarestaurant.com\">info@florarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.floraoakland.com\">floraoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FloraRestaurantBar\">Flora Restaurant & Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FloraRestaurant\">@FloraRestaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dona Savitsky & Thomas Schnetz\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rico Rivera\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Nichole Dezek\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Steak, Gnocchi, burger, caramel pudding\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15/bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 4 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm lunch, 5:00pm-11:00pm dinner, bar open between lunch and dinner and after dinner til 12midnight\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm brunch, 5:00pm-11:00pm dinner, bar open between brunch and dinner and after dinner til 12midnight\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm brunch\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, Lunch (Fridays only), Dinner, Late night (Friday and Saturday till 12:00am)\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/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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/flora-oakland\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but they are encouraged\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> They don’t require reservations, but do not hold tables open for walk-ins. The bar counter is open seating. Reservations can be made up to two months in advance. \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> Yes, up to 14 people\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/LKYt0\">Map\u003c/a>\u003cbr />\r\n1900 Telegraph Avenue \u003cbr />\r\nOakland, CA 94612 \u003cbr />\u003cstrong>Phone:\u003c/strong> 415-243-0580\u003cbr /> \u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.floraoakland.com\">floraoakland.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=8247\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flora: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8247\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/gKQFUY5DX8Q?rel=0'\n title='//www.youtube.com/embed/gKQFUY5DX8Q?rel=0'\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=Flora,+Telegraph+Avenue,+Oakland,+CA&aq=0&oq=flora+oak&sll=37.787064,-122.397909&sspn=0.024284,0.040298&ie=UTF8&hq=Flora,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=7669477613008366148&hnear=&ll=37.818531,-122.265301&spn=0.023731,0.036478&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=Flora,+Telegraph+Avenue,+Oakland,+CA&aq=0&oq=flora+oak&sll=37.787064,-122.397909&sspn=0.024284,0.040298&ie=UTF8&hq=Flora,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=7669477613008366148&hnear=&ll=37.818531,-122.265301&spn=0.023731,0.036478&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>\n1900 Telegraph Avenue (at 19th Street)\u003cbr>\nOakland, CA 94612 \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), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-243-0580\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@florarestaurant.com\">info@florarestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.floraoakland.com\">floraoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FloraRestaurantBar\">Flora Restaurant & Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FloraRestaurant\">@FloraRestaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dona Savitsky & Thomas Schnetz\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rico Rivera\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Nichole Dezek\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Steak, Gnocchi, burger, caramel pudding\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15/bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 4 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-11:00pm (dinner menu ends at 9:30pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm lunch, 5:00pm-11:00pm dinner, bar open between lunch and dinner and after dinner til 12midnight\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm brunch, 5:00pm-11:00pm dinner, bar open between brunch and dinner and after dinner til 12midnight\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm brunch\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, Lunch (Fridays only), Dinner, Late night (Friday and Saturday till 12:00am)\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/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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/flora-oakland\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but they are encouraged\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> They don’t require reservations, but do not hold tables open for walk-ins. The bar counter is open seating. Reservations can be made up to two months in advance. \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> Yes, up to 14 people\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>Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Flora gets its name from the old floral depot where it’s housed, and the space has high ceilings, deco fixtures, and a beautiful bar. A huge poster for Carter the Great, the legendary San Francisco magician, hangs on the wall. The space is elegant but not imposingly so—you’re comfortable eating and drinking and talking and laughing, but you can also sit back and admire your surroundings. \u003c/p>\n\u003cp>Flora is remarkable for its appeal to a cross-section of the city: Oakland old-timers, kids with one pant leg cuffed to avoided their bikes’ gears, Bay Area outdoorsy types in fleece, office workers and chefs and musicians. Everyone is there and seems glad to be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food is fantastic—the menu changes often but the burger is always there and always great—they’re very good with chicken, and also with fish. The fried Brussels sprouts are particularly good; I am a lover of Brussels sprouts but these Brussels sprouts are exceptional. They’re fried and tossed with lemon juice and chili flake—a little hot, a little citrusy, crispy, tender, delicious. Flora’s menu changes regularly. Buttermilk fried chicken shows up often, and is worth ordering; your first bite of chicken releases a puff of steam, and the dish always comes with good sides like grits or a celery root remoulade. The fish is always good, but last time I went, as is true more often than not, I ended up ordering the burger. Caramelized onions are mixed into the patty, which is juicy and flavorful. The bread is served on an Acme bun—Acme’s a Berkeley bakery that makes the East Bay’s best bread—with lettuce, tomato, onion, and homemade pickles. There are enough pickles to load up your burgers and have some left over to pop in your mouth. Still, I like to try something new each time I visit. Last time we ordered the shrimp cocktail and we weren’t disappointed; the shrimp was very fresh and the cocktail sauce was tangy and homemade—it was a classic dish simply executed. \u003c/p>\n\u003cp>And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals. Eavesdrop on another table and you’ll probably overhear people lauding the dessert. \u003c/p>\n\u003cp>The bartenders are some of the best I’ve ever come across—the cocktail list is long and thoughtful but you can go off-book without stumping the staff. Still, the bar’s not stuffy in a mustache-twirling mixology way. Bar staff wear white shirts and black suspenders, but they don’t look costumed; it just looks right. The bar itself is long and beautiful—glittering bottles line illuminated shelves. It’s a good place to eat, particularly if you don’t have a reservation on a busy night (bar seating is first come, first served.) I love getting to Flora in the late afternoon. I grab a barstool and order a drink, and the light pours in through a bank of tall windows. When the sun sets, the Fox Theater turns on its colored lights and staff light candles on the tables. Flora glitters inside, fills up with people, and it’s time for Brussels sprouts and probably a burger and another well-mixed drink. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There is nothing like a restaurant with a great bar. The food comes a little faster, you can share food easier, and when conversation goes dry, the action is always straight ahead. From the bar, you see everything happen. Flora is a marvelous restaurant, but it’s the bar that I’ll keep coming back for. Its color, a deep, romantic mahogany; its layout, spacious; its view, rousing.\u003c/p>\n\u003cp>We began with two reds and the County Line Harvest chicories salad. Bitter, spicy radicchio leaves were tossed in a garlicky, anchovy-strong dressing. Preserved lemons added a lingering citrus, making the whole dish completely earthy tasting. ($9)\u003c/p>\n\u003cp>What’s next? We surmised and decided on the sweetbreads ($14). Diner’s note: “sweetbreads” do not equal “sweet bread.” We found out the hard way.\u003c/p>\n\u003cp>“It’s thymus.” The server revealed, when we looked lost in our dish. “Veal.”\u003c/p>\n\u003cp>After going home and googling it, we found out what sweetbreads were — throat glands and pancreas glands of calves. However, because the name is a little discrete, perhaps it would have been useful for the staff to ask politely, “Have you tried them before?” for those who may not be schooled on offal.\u003c/p>\n\u003cp>Next were our bone-in NY Strip and Burger. The strip ($39) towered over the plate. The hickory salt embedded a smoky essence and the accompanying Swiss chard was weighty and richly flavored. The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\u003c/p>\n\u003cp>We ended the night with a French red and the chocolate mousse. Burnt marshmallows and graham cracker ice cream made the whole dish reminiscent of campfire s’mores. We licked our forks with delight.\u003c/p>\n\u003cp>Flora is a little gem in downtown Oakland. Although the menu is a bit limited (one fish, one meat, one chicken), creativity is abounding and the atmosphere is timeless.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had reservations for 7:30 and arrived about 7:10. Street parking is not a problem. We decided to get a drink before dinner (We were a party of seven and four of us were early) so we ordered 4 “Carter Beats the Devils.” This is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick. I liked it so much I had another at dinner. The rest of our party arrived and we were seated promptly at 7:30. The restaurant is across the street from the old Fox Theater. There was a concert that night at the Fox and there were a lot of pre-concert people at the restaurant. Flora has a very extensive cocktail list of very interesting and unique drinks. I tasted some of the drinks at the table (Salt and Pepper, Ninth Ward) and thoroughly enjoyed them all! We then ordered dinner. I had the Chicken Liver Pate as my starter. The pate was softer than butter and spread on a toasted baguette topped with the pickled jalapeno. It was delicious. My only problem was I had to share it with the other people at the table. My wife had the Savory Baynes Clams. These were done in a very tasty broth and the chili wasn’t overpowering. Very good appetizer. The sweetbreads were battered and deep fried. Sweetbreads are too delicate for deep frying. My friend had the pork loin and it was amazing. The pork loin is not your typical dry leather… These pork loins (yes, there were two thick slices… not just one) were succulent, juicy, and left you wishing there were three. I ordered the lamb stew. It came with bite size pieces of lamb around the perimeter of the bowl, again, a large portion. The couscous and the vegetables swam in a wonderful gravy in the middle of the bowl. I would definitely order it again. My wife ordered the polenta and vegetables. The polenta was done Sicilian-style, fried so that the outside is nice and crispy and the inside is creamy and melts in your mouth. She loved it. One of the other entrees was the buttermilk fried chicken. The chicken sausage was better than the fried chicken. This was not my favorite entree. We ordered three desserts to share. The first was the Caramel Pudding. Wow, this was the best dessert, the combination of the rich pudding and the sea salt was the perfect recipe. The chocolate mousse had a great mix of different flavors with the cinnamon-smoked almonds and the graham cracker ice cream. This was a very good dessert. My least favorite dessert was the spice cake as it was a little bland.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall I really enjoyed Flora Restaurant. The wait staff was very friendly and attentive. The place had a nice vibe. Their drinks are the best I’ve had, while the food was top notch. I’ll definitely return.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Mac:\u003c/strong> \"And dessert -- their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals.\"\u003cbr />\r\n\u003cstrong>Kristine:\u003c/strong> \"The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\" \u003cbr />\r\n\u003cstrong>Brad:\u003c/strong> \"'Carter Beats the Devils' is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">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/cp802iPod.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/mac-barnett125x125.jpg\" alt=\"Mac Barnett\" title=\"Mac Barnett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mac\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Children’s Book Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flora\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Friday, February 8, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Flora gets its name from the old floral depot where it’s housed, and the space has high ceilings, deco fixtures, and a beautiful bar. A huge poster for Carter the Great, the legendary San Francisco magician, hangs on the wall. The space is elegant but not imposingly so—you’re comfortable eating and drinking and talking and laughing, but you can also sit back and admire your surroundings. \u003c/p>\n\u003cp>Flora is remarkable for its appeal to a cross-section of the city: Oakland old-timers, kids with one pant leg cuffed to avoided their bikes’ gears, Bay Area outdoorsy types in fleece, office workers and chefs and musicians. Everyone is there and seems glad to be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food is fantastic—the menu changes often but the burger is always there and always great—they’re very good with chicken, and also with fish. The fried Brussels sprouts are particularly good; I am a lover of Brussels sprouts but these Brussels sprouts are exceptional. They’re fried and tossed with lemon juice and chili flake—a little hot, a little citrusy, crispy, tender, delicious. Flora’s menu changes regularly. Buttermilk fried chicken shows up often, and is worth ordering; your first bite of chicken releases a puff of steam, and the dish always comes with good sides like grits or a celery root remoulade. The fish is always good, but last time I went, as is true more often than not, I ended up ordering the burger. Caramelized onions are mixed into the patty, which is juicy and flavorful. The bread is served on an Acme bun—Acme’s a Berkeley bakery that makes the East Bay’s best bread—with lettuce, tomato, onion, and homemade pickles. There are enough pickles to load up your burgers and have some left over to pop in your mouth. Still, I like to try something new each time I visit. Last time we ordered the shrimp cocktail and we weren’t disappointed; the shrimp was very fresh and the cocktail sauce was tangy and homemade—it was a classic dish simply executed. \u003c/p>\n\u003cp>And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals. Eavesdrop on another table and you’ll probably overhear people lauding the dessert. \u003c/p>\n\u003cp>The bartenders are some of the best I’ve ever come across—the cocktail list is long and thoughtful but you can go off-book without stumping the staff. Still, the bar’s not stuffy in a mustache-twirling mixology way. Bar staff wear white shirts and black suspenders, but they don’t look costumed; it just looks right. The bar itself is long and beautiful—glittering bottles line illuminated shelves. It’s a good place to eat, particularly if you don’t have a reservation on a busy night (bar seating is first come, first served.) I love getting to Flora in the late afternoon. I grab a barstool and order a drink, and the light pours in through a bank of tall windows. When the sun sets, the Fox Theater turns on its colored lights and staff light candles on the tables. Flora glitters inside, fills up with people, and it’s time for Brussels sprouts and probably a burger and another well-mixed drink. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/kristine-bautistia125x125.jpg\" alt=\"Kristine Bautista\" title=\"Kristine Bautista\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Barrio Fiesta Restaurant\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>There is nothing like a restaurant with a great bar. The food comes a little faster, you can share food easier, and when conversation goes dry, the action is always straight ahead. From the bar, you see everything happen. Flora is a marvelous restaurant, but it’s the bar that I’ll keep coming back for. Its color, a deep, romantic mahogany; its layout, spacious; its view, rousing.\u003c/p>\n\u003cp>We began with two reds and the County Line Harvest chicories salad. Bitter, spicy radicchio leaves were tossed in a garlicky, anchovy-strong dressing. Preserved lemons added a lingering citrus, making the whole dish completely earthy tasting. ($9)\u003c/p>\n\u003cp>What’s next? We surmised and decided on the sweetbreads ($14). Diner’s note: “sweetbreads” do not equal “sweet bread.” We found out the hard way.\u003c/p>\n\u003cp>“It’s thymus.” The server revealed, when we looked lost in our dish. “Veal.”\u003c/p>\n\u003cp>After going home and googling it, we found out what sweetbreads were — throat glands and pancreas glands of calves. However, because the name is a little discrete, perhaps it would have been useful for the staff to ask politely, “Have you tried them before?” for those who may not be schooled on offal.\u003c/p>\n\u003cp>Next were our bone-in NY Strip and Burger. The strip ($39) towered over the plate. The hickory salt embedded a smoky essence and the accompanying Swiss chard was weighty and richly flavored. The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor.\u003c/p>\n\u003cp>We ended the night with a French red and the chocolate mousse. Burnt marshmallows and graham cracker ice cream made the whole dish reminiscent of campfire s’mores. We licked our forks with delight.\u003c/p>\n\u003cp>Flora is a little gem in downtown Oakland. Although the menu is a bit limited (one fish, one meat, one chicken), creativity is abounding and the atmosphere is timeless.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/brad-glasman125x125.jpg\" alt=\"Brad Glasman\" title=\"Brad Glasman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brad\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zare at Fly Trap\u003cbr>\n\u003cstrong>Reviewed Flora:\u003c/strong> Tuesday, February 12, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had reservations for 7:30 and arrived about 7:10. Street parking is not a problem. We decided to get a drink before dinner (We were a party of seven and four of us were early) so we ordered 4 “Carter Beats the Devils.” This is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick. I liked it so much I had another at dinner. The rest of our party arrived and we were seated promptly at 7:30. The restaurant is across the street from the old Fox Theater. There was a concert that night at the Fox and there were a lot of pre-concert people at the restaurant. Flora has a very extensive cocktail list of very interesting and unique drinks. I tasted some of the drinks at the table (Salt and Pepper, Ninth Ward) and thoroughly enjoyed them all! We then ordered dinner. I had the Chicken Liver Pate as my starter. The pate was softer than butter and spread on a toasted baguette topped with the pickled jalapeno. It was delicious. My only problem was I had to share it with the other people at the table. My wife had the Savory Baynes Clams. These were done in a very tasty broth and the chili wasn’t overpowering. Very good appetizer. The sweetbreads were battered and deep fried. Sweetbreads are too delicate for deep frying. My friend had the pork loin and it was amazing. The pork loin is not your typical dry leather… These pork loins (yes, there were two thick slices… not just one) were succulent, juicy, and left you wishing there were three. I ordered the lamb stew. It came with bite size pieces of lamb around the perimeter of the bowl, again, a large portion. The couscous and the vegetables swam in a wonderful gravy in the middle of the bowl. I would definitely order it again. My wife ordered the polenta and vegetables. The polenta was done Sicilian-style, fried so that the outside is nice and crispy and the inside is creamy and melts in your mouth. She loved it. One of the other entrees was the buttermilk fried chicken. The chicken sausage was better than the fried chicken. This was not my favorite entree. We ordered three desserts to share. The first was the Caramel Pudding. Wow, this was the best dessert, the combination of the rich pudding and the sea salt was the perfect recipe. The chocolate mousse had a great mix of different flavors with the cinnamon-smoked almonds and the graham cracker ice cream. This was a very good dessert. My least favorite dessert was the spice cake as it was a little bland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall I really enjoyed Flora Restaurant. The wait staff was very friendly and attentive. The place had a nice vibe. Their drinks are the best I’ve had, while the food was top notch. I’ll definitely return.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/A9glQ2CyJJg?rel=0\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=8226\">episode 802\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.talbottvineyards.com\">2011 Talbott Pinot Noir, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — Hailing from one of California’s top spots for Pinot — the Santa Lucia Highlands in Monterey County — this lush, spicy red showcases full-bodied flair. The region’s cool climate allows for long ripening of the old-vine fruit, which creates intensity and complexity. \u003c/p>\n\u003cp>\u003ca href=\"http://www.talbottvineyards.com\">2011 Talbott Chardonnay, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — A singularly rich, ripe style of Chardonnay kissed by toasty oak notes. Crafted from old Wente clone grapes (the classic variety used to make California Chardonnay), the well-balanced beauty is a white that satisfies. Sip as a cocktail or pair with fleshy fishes and creamy cheeses.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.drycreekvineyard.com/\">2010 Dry Creek Vineyard, Sauvignon Blanc, Dry Creek Valley, Sonoma County, California\u003c/a> — A zesty white that captures the citrusy freshness of Sauvignon Blanc layered with succulent tropical fruit flavors. Dry Creek Vineyard is one of the leading producers of the variety and consistently produces among the state’s best. \u003c/p>\n\u003cp>\u003ca href=\"http://www.harryanddavid.com/h/gourmet-foods/wine-gifts\">2009 Harry & David Vineyards, Tempranillo, Rogue Valley, Oregon\u003c/a> — 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://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/cp802-wines-set1000.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/cp802-wines-set1000.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 802\" class=\"size-full wp-image-8210\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp802-wines-set1000.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp802-wines-set1000-400x268.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp802-wines-set1000-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/cp802-wines-set1000-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine and spirits tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\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/A9glQ2CyJJg?rel=0'\n title='//www.youtube.com/embed/A9glQ2CyJJg?rel=0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8226\">episode 802\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.talbottvineyards.com\">2011 Talbott Pinot Noir, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — Hailing from one of California’s top spots for Pinot — the Santa Lucia Highlands in Monterey County — this lush, spicy red showcases full-bodied flair. The region’s cool climate allows for long ripening of the old-vine fruit, which creates intensity and complexity. \u003c/p>\n\u003cp>\u003ca href=\"http://www.talbottvineyards.com\">2011 Talbott Chardonnay, “Sleepy Hollow Vineyard,” Santa Lucia Highlands, California\u003c/a> — A singularly rich, ripe style of Chardonnay kissed by toasty oak notes. Crafted from old Wente clone grapes (the classic variety used to make California Chardonnay), the well-balanced beauty is a white that satisfies. Sip as a cocktail or pair with fleshy fishes and creamy cheeses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-100th-episode-angkor-borei-indigo-farallon",
"title": "Check, Please! Bay Area 100th Episode: Angkor Borei, Indigo, Farallon",
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 1 (#801) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Angkor Borei\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8094\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8045\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Indigo Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8104\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8055\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Farallon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8117\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8062\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/embed/K3JmMOXcv50\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/cp801iPod.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.chappellet.com/index.cfm?method=homepage.showpage\">2011 Chappellet Chenin Blanc, Napa Valley, California\u003c/a> — Chenin Blanc is an under-appreciated grape variety but one with world-class status in the Loire Valley of France. This unique wine — from a Napa Valley icon — is crafted in an appealing off-dry style with floral aromas that entice and succulent fruit flavors that satisfy. A white to pair with spicy dishes, fresh salads, and light cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chappellet.com/index.cfm?method=homepage.showpage\">2009 Chappellet “Pritchard Hill” Cabernet Sauvignon, Napa Valley\u003c/a> — Wine lovers line up to get a bottle of this intense, complex red hailing from one of Napa’s best spots, Pritchard Hill, and from one of Napa’s classic producers, Chappellet. With deep, dark berry fruit and hints of toasty oak, this rich red is an age-worthy beauty. Drink now if you dare, just make sure to decant it for several hours and serve alongside a rare filet mignon for a slice of culinary heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.banfiwines.com/\">2011 Banfi “San Angelo” Pinot Grigio, Toscana\u003c/a> — What’s not to like about a crisp, juicy Pinot Grigio? It’s usually a simple, crowd-pleasing white. However, this version from one of Italy’s most well-regarded producers, Banfi, offers more. Zesty, citrus-scented and refreshing, it’s an affordable white to stock up on for summer sipping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.maquis.cl/\">2010 Maquis Carmenere, Colchagua, Chile\u003c/a> — Carmenere is a red grape variety with roots in Bordeaux, France but has reached great heights in Chile. Spicy and supple, its dark-fruit aromas with a tinge of fresh herbs make it a wine that intrigues (and pleases). Pair up with chicken in mushroom sauce or grilled vegetables.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s eighth season episode 1 (#801) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Angkor Borei\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8094\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8045\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Indigo Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8104\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8055\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Farallon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8117\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8062\">reviews\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/K3JmMOXcv50'\n title='//www.youtube.com/embed/K3JmMOXcv50'\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/cp801iPod.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.chappellet.com/index.cfm?method=homepage.showpage\">2011 Chappellet Chenin Blanc, Napa Valley, California\u003c/a> — Chenin Blanc is an under-appreciated grape variety but one with world-class status in the Loire Valley of France. This unique wine — from a Napa Valley icon — is crafted in an appealing off-dry style with floral aromas that entice and succulent fruit flavors that satisfy. A white to pair with spicy dishes, fresh salads, and light cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chappellet.com/index.cfm?method=homepage.showpage\">2009 Chappellet “Pritchard Hill” Cabernet Sauvignon, Napa Valley\u003c/a> — Wine lovers line up to get a bottle of this intense, complex red hailing from one of Napa’s best spots, Pritchard Hill, and from one of Napa’s classic producers, Chappellet. With deep, dark berry fruit and hints of toasty oak, this rich red is an age-worthy beauty. Drink now if you dare, just make sure to decant it for several hours and serve alongside a rare filet mignon for a slice of culinary heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.banfiwines.com/\">2011 Banfi “San Angelo” Pinot Grigio, Toscana\u003c/a> — What’s not to like about a crisp, juicy Pinot Grigio? It’s usually a simple, crowd-pleasing white. However, this version from one of Italy’s most well-regarded producers, Banfi, offers more. Zesty, citrus-scented and refreshing, it’s an affordable white to stock up on for summer sipping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.maquis.cl/\">2010 Maquis Carmenere, Colchagua, Chile\u003c/a> — Carmenere is a red grape variety with roots in Bordeaux, France but has reached great heights in Chile. Spicy and supple, its dark-fruit aromas with a tinge of fresh herbs make it a wine that intrigues (and pleases). Pair up with chicken in mushroom sauce or grilled vegetables.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Angkor Borei [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8045\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">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/cp801iPod.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/XGPzxWswMfc\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Angkor-Borei+Restaurant,+Mission+Street,+San+Francisco,+CA&aq=0&oq=Angkor+Borei+Restaurant+&sll=37.7577,-122.4376&sspn=0.293962,0.404091&ie=UTF8&hq=Angkor-Borei+Restaurant,+Mission+Street,+San+Francisco,+CA&t=m&cid=10192629440911712456&hnear=&ll=37.752258,-122.419453&spn=0.023752,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3471 Mission Street (at Cortland Avenue)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-8417\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cambodiankitchen.com\">cambodiankitchen.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Chin Han Yat\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tom Prabpan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cambodian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ahmok, Prahok, Spinach Leaves Appetizer, Pumpkin Curry, Red and Green Curry\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> Wine: $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am to 3:00pm (lunch); 4:00pm to 9:45pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am to 3:00pm (lunch); 4:00pm to 9:45pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am to 3:00pm (lunch); 4:00pm to 9:45pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am to 3:00pm (lunch); 4:00pm to 9:45pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am to 3:00pm (lunch); 4:00pm to 10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am to 3:00pm (lunch); 4:00pm to 10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm to 10:00pm (dinner only)\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\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\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Angkor Borei: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">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/cp801iPod.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/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Monday, February 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAngkor Borei has been a hidden gem in the Mission for 26 years. For over 15 years I’ve enjoyed every single meal there, along with the gracious service, and warm ambiance. Of course, the food is the crowning glory. The dishes are imbued with fragrant spices, just the right touch of chili, and always a feast for the eyes as well. An outstanding restaurant bringing the treasures of Cambodia to San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With Siri emphatically directing our every movement, we exited 101 and twisted toward the Outer Mission. A neighborhood where storefront martial arts studios and local shops line the streets, and even after 7:30 pm people enjoy a walk with their kids and dogs, I anticipated authenticity. We arrived to a nearly empty restaurant, ushered by a beautiful young Cambodian woman to a window table and presented with the menus. Soon people began arriving. A table of 14 in the back, a few other tables, and then the warm sweet aroma of ginger, curry, and other spices. When dining at any culturally specific restaurant I hope to find people of that region at table. I asked one of the couple next to me, “are you Cambodian”? He said “No, I am Thai”- his boyfriend perked up- “Why don’t people think I am Cambodian?” Turns out, he is. He loves the restaurant, asked about a dish his mother makes back home, the young waitress said they did not have it, but suggested something else with a similar flavor profile. He was happy, as were we.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered far too much food, the young woman told us so, while suggesting something we had not thought of- a pumpkin soup. We added the soup and let her know we would be happy to take home anything we did not eat. Did we eat? OMG so good, like a dance at the table, flavors sung to us- dish after dish, with the pumpkin curry being the highlight (only slightly better than the array of flavors and textures we enjoyed). I had my own down home moment at Angkor Borei, as a child, our family functions were catered by a Thai restaurant owned by my aunt. When I tasted the curry in the pumpkin soup, waves of memory returned. Happy moments laughing about shaking presents and quail eggs, surprising that these flavors felt like family. Brightly colored scallions, soft umami warm mushrooms, crisp bean sprouts and dreamy slightly sweet peanut sauce a few moments of heat, and cool Singha Beer. This is a well-priced, neighborhood restaurant where the server out front is most likely the grandchild of the people in the kitchen. There is a pride in the menu and on the plate, and a very happy feeling throughout the restaurant. We will return. For everything- and especially the Pumpkin Soup! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Angkor Borei is a cozy neighborhood restaurant serving unique Cambodian food. It feels like entering a living room. It is very clean, serving sizes are ample, and spicing is subtle. The décor is warm and homey. Linen is used for tables, protected by a glass top, and linen napkins are provided. Plates and tableware are pleasant. Very important, the noise level is low and tables are not crowded together. It is easy to have a conversation. It is a place for a relaxed meal with relaxed personal service from the owner.\u003c/p>\n\u003cp> The best dish was the Ahmohk, a delicately flavored fish mousse, with bite-sized pieces of fish that retained a firm texture. It is beautifully presented in a bowl of banana leaves.\u003c/p>\n\u003cp> We also very much enjoyed a cold appetizer of spinach leaves into which the diner places small pieces of flavorful ginger, lemon, toasted coconut & peanuts. The flavors are united by dripping a small amount of sauce over the elements before popping the whole thing in your mouth.\u003c/p>\n\u003cp> The pumpkin curry (vegetarian) was dramatically presented in half of an edible squash bowl (I’m guessing a Calabaza squash was used). The tofu was soft and silky and the green beans retained their texture and color. The squash was firm but easy to cut and eat. We enjoyed that the sauce was less rich than some Indian and Thai preparations. We would have liked some more intense spicing.\u003c/p>\n\u003cp> Our omnivore enjoyed the Chili Chicken, which had a bit more spice than the other dishes. Though it looked like a common Chinese dish, the flavors were definitely different and enticing.\u003c/p>\n\u003cp> The Cambodian crepe was less successful. There were too many raw soy sprouts and it did not cohere, either physically or in flavors.\u003c/p>\n\u003cp> A glass of Kendall-Jackson Sauvignon Blanc provided a nice crisp complement to the food, as did the Anchor Steam beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Our dessert of black sticky rice and mango was good. A large piping hot mug of Jasmine tea was excellent. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Angkor Borei: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8094\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8039\">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/cp801iPod.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/karen-diggs125x125.jpg\" alt=\"Karen Diggs\" title=\"Karen Diggs\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nutritionist and Chef\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angkor Borei\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Monday, February 11, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAngkor Borei has been a hidden gem in the Mission for 26 years. For over 15 years I’ve enjoyed every single meal there, along with the gracious service, and warm ambiance. Of course, the food is the crowning glory. The dishes are imbued with fragrant spices, just the right touch of chili, and always a feast for the eyes as well. An outstanding restaurant bringing the treasures of Cambodia to San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/joel-riddell125x125.jpg\" alt=\"Joel Riddell\" title=\"Joel Riddell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farallon\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With Siri emphatically directing our every movement, we exited 101 and twisted toward the Outer Mission. A neighborhood where storefront martial arts studios and local shops line the streets, and even after 7:30 pm people enjoy a walk with their kids and dogs, I anticipated authenticity. We arrived to a nearly empty restaurant, ushered by a beautiful young Cambodian woman to a window table and presented with the menus. Soon people began arriving. A table of 14 in the back, a few other tables, and then the warm sweet aroma of ginger, curry, and other spices. When dining at any culturally specific restaurant I hope to find people of that region at table. I asked one of the couple next to me, “are you Cambodian”? He said “No, I am Thai”- his boyfriend perked up- “Why don’t people think I am Cambodian?” Turns out, he is. He loves the restaurant, asked about a dish his mother makes back home, the young waitress said they did not have it, but suggested something else with a similar flavor profile. He was happy, as were we.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered far too much food, the young woman told us so, while suggesting something we had not thought of- a pumpkin soup. We added the soup and let her know we would be happy to take home anything we did not eat. Did we eat? OMG so good, like a dance at the table, flavors sung to us- dish after dish, with the pumpkin curry being the highlight (only slightly better than the array of flavors and textures we enjoyed). I had my own down home moment at Angkor Borei, as a child, our family functions were catered by a Thai restaurant owned by my aunt. When I tasted the curry in the pumpkin soup, waves of memory returned. Happy moments laughing about shaking presents and quail eggs, surprising that these flavors felt like family. Brightly colored scallions, soft umami warm mushrooms, crisp bean sprouts and dreamy slightly sweet peanut sauce a few moments of heat, and cool Singha Beer. This is a well-priced, neighborhood restaurant where the server out front is most likely the grandchild of the people in the kitchen. There is a pride in the menu and on the plate, and a very happy feeling throughout the restaurant. We will return. For everything- and especially the Pumpkin Soup! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/pepi-ross125x125.jpg\" alt=\"Pepi Ross\" title=\"Pepi Ross\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Pepi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indigo Restaurant\u003cbr>\n\u003cstrong>Reviewed Angkor Borei:\u003c/strong> Thursday, January 31, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Angkor Borei is a cozy neighborhood restaurant serving unique Cambodian food. It feels like entering a living room. It is very clean, serving sizes are ample, and spicing is subtle. The décor is warm and homey. Linen is used for tables, protected by a glass top, and linen napkins are provided. Plates and tableware are pleasant. Very important, the noise level is low and tables are not crowded together. It is easy to have a conversation. It is a place for a relaxed meal with relaxed personal service from the owner.\u003c/p>\n\u003cp> The best dish was the Ahmohk, a delicately flavored fish mousse, with bite-sized pieces of fish that retained a firm texture. It is beautifully presented in a bowl of banana leaves.\u003c/p>\n\u003cp> We also very much enjoyed a cold appetizer of spinach leaves into which the diner places small pieces of flavorful ginger, lemon, toasted coconut & peanuts. The flavors are united by dripping a small amount of sauce over the elements before popping the whole thing in your mouth.\u003c/p>\n\u003cp> The pumpkin curry (vegetarian) was dramatically presented in half of an edible squash bowl (I’m guessing a Calabaza squash was used). The tofu was soft and silky and the green beans retained their texture and color. The squash was firm but easy to cut and eat. We enjoyed that the sauce was less rich than some Indian and Thai preparations. We would have liked some more intense spicing.\u003c/p>\n\u003cp> Our omnivore enjoyed the Chili Chicken, which had a bit more spice than the other dishes. Though it looked like a common Chinese dish, the flavors were definitely different and enticing.\u003c/p>\n\u003cp> The Cambodian crepe was less successful. There were too many raw soy sprouts and it did not cohere, either physically or in flavors.\u003c/p>\n\u003cp> A glass of Kendall-Jackson Sauvignon Blanc provided a nice crisp complement to the food, as did the Anchor Steam beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Our dessert of black sticky rice and mango was good. A large piping hot mug of Jasmine tea was excellent. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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},
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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