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"content": "\u003cp>\u003cstrong>Indigo: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8055\">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/QxBXa3XJEVA\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=Indigo,+McAllister+Street,+San+Francisco,+CA&aq=0&oq=indig+San+Francisco,+CA&sll=37.74179,-122.424924&sspn=0.017375,0.020406&ie=UTF8&hq=Indigo,&hnear=McAllister+St,+San+Francisco,+California&t=m&cid=12299792077690189265&ll=37.789574,-122.417393&spn=0.02374,0.036478&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=Indigo,+McAllister+Street,+San+Francisco,+CA&aq=0&oq=indig+San+Francisco,+CA&sll=37.74179,-122.424924&sspn=0.017375,0.020406&ie=UTF8&hq=Indigo,&hnear=McAllister+St,+San+Francisco,+California&t=m&cid=12299792077690189265&ll=37.789574,-122.417393&spn=0.02374,0.036478&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>\n687 McAllister Street (at Gough Street)\u003cbr>\nSan Francisco, CA 94102 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-673-9353\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:indigogeneralmanager@yahoo.com\">indigogeneralmanager@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indigorestaurant.com\">indigorestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/indigosf\">@indigosf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Indigo-Restaurant/102881523134973?fref=ts\">Indigo Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael Whang\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Whang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Menu Changes\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> First 2 bottles are free; $10 per bottle after 2\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 5-7pm Tuesday-Saturday\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, but only for parties of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/indigo-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-673-9353\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:indigogeneralmanager@yahoo.com\">indigogeneralmanager@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indigorestaurant.com\">indigorestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/indigosf\">@indigosf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Indigo-Restaurant/102881523134973?fref=ts\">Indigo Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael Whang\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Whang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Menu Changes\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> First 2 bottles are free; $10 per bottle after 2\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 5-7pm Tuesday-Saturday\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, but only for parties of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/indigo-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Indigo Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8104\">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/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 Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Indigo is a neighborhood gem, owned by its Chef, Michael Whang. Indigo offers consistently well-prepared food for a moderate budget in the Civic Center area. It is ideal before theater, opera or symphony, where you can rely on outstanding dishes and efficient gracious service that will get you out in time for your performance. The 3 course before-theater prix fixe menu is great deal. Alternatively, later dining is relaxed and homey and a wine-paired prix fixe offers a sumptuous evening of dining with Chef Whang occasionally serving and talking with customers.\u003c/p>\n\u003cp>The dishes created by Chef Whang are truly outstanding. For starters, the grilled day boat scallops are a don’t-miss dish and the plump flavorful mussels in a wine broth flavored with spring onions are the best I’ve ever had. The braised duck leg with mushroom risotto is rich and succulent and perfect with a Cotes du Rhone.\u003c/p>\n\u003cp>The pan seared pork tenderloin in a zinfandel reduction, with Swiss chard and an herbed polenta cake is spectacular. The meat is rich, the chard is nutty and provides great contrast, and the herbed polenta cake is to die for—rich, creamy, and light all at the same time. The blue nose bass is another excellent main course. The bass is seared to give a firm texture and preserve its delicate full flavor. It sits on nutty farro grain surrounded by the lightly browned butter sauce with flavors heightened by caramelized fennel and grilled green onions. Small pieces of still-crisp red pepper dotted the presentation, adding color, bright flavor, and an additional texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Two great desserts that will leave a smile on your face are a fantastic espresso panna-cotta with drizzled chocolate sauce and blueberries for freshness and the fruit crostada served with ice cream.\u003c/p>\n\u003cp>The dishes are ample. The quality of the food, preparation, ambiance, and service is considerably above the price point.\u003c/p>\n\u003cp>Pale columns and arches with an indigo deep-blue ceiling are enhanced by a classically-inspired plaster frieze above the long side wall and understated accent pieces on the arches. Delicate brass chandeliers and indirect light from a blue tile bar area make lighting soft but not dark. An open kitchen on the side opens the room up but does not dominate.\u003c/p>\n\u003cp>The noise level is quite manageable even when the restaurant is crowded (before theater). At 8pm, the restaurant was half-full and felt very cozy, with a very low noise level.\u003c/p>\n\u003chr size=\"1\" noshade>\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 Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My dining experience at Indigo was not memorable. To start, the ambience is a non-descript combo of design elements that made me feel a little uncomfortable. My guest and I were greeted as soon as we were seated and service was fine overall. Although the appetizers were good and well-priced, the main courses definitely didn’t have the gustatory sophistication and depth of flavor to follow. And the dessert missed the mark too. In one word: ordinary.\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 Indigo Restaurant:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Indigo, on the edge of Hayes Valley, is close to the action of the Civic Center yet I had only visited the restaurant for a party. When I called and asked for a reservation at 6pm – I assumed it would be no big deal, I mean who eats at 6pm on a Saturday night? I even made a slight joke, but the reservationist was serious, checked the book, and replied that she would be delighted to have us. We were four, stuck on the 101 in traffic we called the restaurant and asked to move the reservation to 6:30. When we arrived at 7 pm sheepish and apologetic, we were not prepared for a packed dining room. Indigo is a perfect destination for the Opera, the Symphony and the Ballet! Parking was a bit tight, but the bar was hopping with friendly patrons all off for 8 pm curtains. We decided to have a drink as the restaurant cleared out for the performance, leaving only a few tables of happy lazy diners enjoying a meal with no agenda. The wait staff, bartender and hostess were each more friendly than the other. I love the “frieze” on the south wall, reminiscent of some classical setting of drama. Our meal was mostly hits. Surprising wines, happy slightly oxidized Manifesto from Suisun Valley made in a “natural” way, made the perfect complement for Ahi and Tombo Tuna. Thinking I was ordering Clautiere from Paso Robles, I was thrilled to find the Cloudline Pinot Noir was from Véronique Drouhin of the famous Burgundy house. As we lazed and enjoyed, our next course arrived. My grilled salmon with ginger soy glaze was delicious and perfectly cooked. The pool of red pepper coulis under the buckwheat soba noodles was a bit slasher film for my liking. The flavor profile was good, but there was simply too much of it… which is, I know, an odd criticism. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Indigo Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8104\">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/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 Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Indigo is a neighborhood gem, owned by its Chef, Michael Whang. Indigo offers consistently well-prepared food for a moderate budget in the Civic Center area. It is ideal before theater, opera or symphony, where you can rely on outstanding dishes and efficient gracious service that will get you out in time for your performance. The 3 course before-theater prix fixe menu is great deal. Alternatively, later dining is relaxed and homey and a wine-paired prix fixe offers a sumptuous evening of dining with Chef Whang occasionally serving and talking with customers.\u003c/p>\n\u003cp>The dishes created by Chef Whang are truly outstanding. For starters, the grilled day boat scallops are a don’t-miss dish and the plump flavorful mussels in a wine broth flavored with spring onions are the best I’ve ever had. The braised duck leg with mushroom risotto is rich and succulent and perfect with a Cotes du Rhone.\u003c/p>\n\u003cp>The pan seared pork tenderloin in a zinfandel reduction, with Swiss chard and an herbed polenta cake is spectacular. The meat is rich, the chard is nutty and provides great contrast, and the herbed polenta cake is to die for—rich, creamy, and light all at the same time. The blue nose bass is another excellent main course. The bass is seared to give a firm texture and preserve its delicate full flavor. It sits on nutty farro grain surrounded by the lightly browned butter sauce with flavors heightened by caramelized fennel and grilled green onions. Small pieces of still-crisp red pepper dotted the presentation, adding color, bright flavor, and an additional texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Two great desserts that will leave a smile on your face are a fantastic espresso panna-cotta with drizzled chocolate sauce and blueberries for freshness and the fruit crostada served with ice cream.\u003c/p>\n\u003cp>The dishes are ample. The quality of the food, preparation, ambiance, and service is considerably above the price point.\u003c/p>\n\u003cp>Pale columns and arches with an indigo deep-blue ceiling are enhanced by a classically-inspired plaster frieze above the long side wall and understated accent pieces on the arches. Delicate brass chandeliers and indirect light from a blue tile bar area make lighting soft but not dark. An open kitchen on the side opens the room up but does not dominate.\u003c/p>\n\u003cp>The noise level is quite manageable even when the restaurant is crowded (before theater). At 8pm, the restaurant was half-full and felt very cozy, with a very low noise level.\u003c/p>\n\u003chr size=\"1\" noshade>\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 Indigo Restaurant:\u003c/strong> Saturday, February 9, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My dining experience at Indigo was not memorable. To start, the ambience is a non-descript combo of design elements that made me feel a little uncomfortable. My guest and I were greeted as soon as we were seated and service was fine overall. Although the appetizers were good and well-priced, the main courses definitely didn’t have the gustatory sophistication and depth of flavor to follow. And the dessert missed the mark too. In one word: ordinary.\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 Indigo Restaurant:\u003c/strong> Saturday, February 2, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Indigo, on the edge of Hayes Valley, is close to the action of the Civic Center yet I had only visited the restaurant for a party. When I called and asked for a reservation at 6pm – I assumed it would be no big deal, I mean who eats at 6pm on a Saturday night? I even made a slight joke, but the reservationist was serious, checked the book, and replied that she would be delighted to have us. We were four, stuck on the 101 in traffic we called the restaurant and asked to move the reservation to 6:30. When we arrived at 7 pm sheepish and apologetic, we were not prepared for a packed dining room. Indigo is a perfect destination for the Opera, the Symphony and the Ballet! Parking was a bit tight, but the bar was hopping with friendly patrons all off for 8 pm curtains. We decided to have a drink as the restaurant cleared out for the performance, leaving only a few tables of happy lazy diners enjoying a meal with no agenda. The wait staff, bartender and hostess were each more friendly than the other. I love the “frieze” on the south wall, reminiscent of some classical setting of drama. Our meal was mostly hits. Surprising wines, happy slightly oxidized Manifesto from Suisun Valley made in a “natural” way, made the perfect complement for Ahi and Tombo Tuna. Thinking I was ordering Clautiere from Paso Robles, I was thrilled to find the Cloudline Pinot Noir was from Véronique Drouhin of the famous Burgundy house. As we lazed and enjoyed, our next course arrived. My grilled salmon with ginger soy glaze was delicious and perfectly cooked. The pool of red pepper coulis under the buckwheat soba noodles was a bit slasher film for my liking. The flavor profile was good, but there was simply too much of it… which is, I know, an odd criticism. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Farallon: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8062\">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/LtOJVp7Xoio\u003c/p>\n\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=farallon,+San+Francisco,+CA&aq=&sll=37.779941,-122.426791&sspn=0.034089,0.033903&ie=UTF8&hq=farallon,+San+Francisco,+CA&t=m&cid=7479371934317507280&hnear=&ll=37.799069,-122.405033&spn=0.023737,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n450 Post Street (between Mason and Powell Streets)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-956-6969\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@farallonrestaurant.com\">info@farallonrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farallonrestaurant.com\">farallonrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FarallonSF\">@iFarallonSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Farallon-Restaurant-SF/135040119902937?\">Farallon Restaurant SF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mark Franz and Pat Kuleto\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ryan Simas\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Emily Luchetti\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Coastal Cuisine-Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Iced Shellfish Platters\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> $25.00 per bottle-fee waived with bottle purchase off of our list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:30pm Lounge. 5:30-10:00pm Dining room\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm Lounge. 5:30-10:00pm Dining room\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe Tasting menu, Happy Hour menu daily 4:30pm–7:00pm (All items are $6)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tasting Menu When Available\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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/farallon\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> up to 3 months\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> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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/zEfia\">Map\u003c/a>\u003cbr />\r\n450 Post Street\u003cbr /> San Francisco, CA 94102 \u003cbr />\u003cstrong>Phone:\u003c/strong>415-956-6969\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farallonrestaurant.com\">farallonrestaurant.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=8062\">\u003cstrong>Reviews\u003c/strong> \u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Farallon: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8062\">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>\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/LtOJVp7Xoio'\n title='//www.youtube.com/embed/LtOJVp7Xoio'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=farallon,+San+Francisco,+CA&aq=&sll=37.779941,-122.426791&sspn=0.034089,0.033903&ie=UTF8&hq=farallon,+San+Francisco,+CA&t=m&cid=7479371934317507280&hnear=&ll=37.799069,-122.405033&spn=0.023737,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n450 Post Street (between Mason and Powell Streets)\u003cbr>\nSan Francisco, CA 94102\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), Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-956-6969\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@farallonrestaurant.com\">info@farallonrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farallonrestaurant.com\">farallonrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FarallonSF\">@iFarallonSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Farallon-Restaurant-SF/135040119902937?\">Farallon Restaurant SF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mark Franz and Pat Kuleto\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ryan Simas\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Emily Luchetti\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Coastal Cuisine-Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Iced Shellfish Platters\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> $25.00 per bottle-fee waived with bottle purchase off of our list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:30pm Lounge. 5:30-10:00pm Dining room\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm Lounge. 5:30-10:00pm Dining room\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm Lounge. 5:30-9:30pm Dining room\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prix Fixe Tasting menu, Happy Hour menu daily 4:30pm–7:00pm (All items are $6)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tasting Menu When Available\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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/farallon\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> up to 3 months\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> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Farallon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8117\">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/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 Farallon:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I am excited to share one of my favorite go-to restaurants in San Francisco. When I think of holiday shopping on Union Square, Seeing a show on Geary Blvd, or meeting friends before dinner, I think of Farallon. A jewel box of a restaurant; dramatic jelly fish and sea urchin inspired lighting, thousands of glass caviar like beads hugging the stairway and a vaulted mosaic ceiling holding the diner in suspension while course after course of experience arrives from the theatrical kitchen. Whispers of briny squid ink, brightly colored beets, and warm umami chestnut ravioli inspire conversation and comparison while dining. Perfectly paced service, wait staff well-versed on the dishes and their origin; Arctic Char from the waters of the Cascade Mountains in Washington, not the High-Arctic. Line caught, local white bass. Across the room towers from the raw bar champagne poached male lobster. Happy birthday greetings whispered at a table for 8. At Farallon, the wine program is inclusive and representative of California and beyond. Nodding to fish-friendly pinot noir, mineral rich sauvignon blanc, and the deep dense cabernet sauvignon we all love so much. \u003c/p>\n\u003cp>Farallon is a restaurant for an occasion and for a meal with visiting friends. It is also a restaurant for old friends who enjoy lounging in a red crush velvet banquette, sharing gossip in the glow of the glamorous dining room and desserts too good to split.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I will return. \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 Farallon:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFarallon is definitely a restaurant for a special occasion. The décor screams “special,” in a fun way, from the first step inside. Light fixtures of extravagant glass jellyfish hang from a high ceiling. In the bar area a fanciful painting shows a bell jar diver sitting underwater and recording notes with pen & paper while a shark hovers behind her/him and a hand reaches from outside the frame of the painting to offer the diver a cocktail on a tray. Led through the bar to our table, we entered a large beautiful room with vaulted ceilings. The architect did a marvelous job of creating multilevel individual table spaces so that diners feel private and separate and still part of a larger experience. Service is personal, not the team of servers sometimes seen in high end restaurants. The vaulted ceiling is beautifully decorated with old mosaic tile and fresco that is so dramatic one has to ask about it.\u003c/p>\n\u003cp>The food was excellent, using very fresh ingredients allowed to retain their individual flavors. Portion sizes were good—not overly filling but completely satisfying. A Mediterranean shellfish bisque starter had a deep shellfish flavor and creamy cognac Chantilly foam on the surface. The sardine starter was a delicately flavored Niçoise-like presentation.\u003c/p>\n\u003cp>The Alaskan cod entrée was served with a crab pancetta hash over a bed of puréed sun-choke. Textures were balanced with small pieces of potato sautéed to perfection, but the crab flavors & texture were lost in the stronger flavors of the hash. The Char main was delicious and its flavor and richness blended well with the winter squash purée it was served on. The food at Farallon is allowed to speak for itself. There is less effort to invent a dish for every presentation than some other restaurants of this caliber show. Except for the soup and desserts, there were no surprises, each component of the dish performing as might be expected of it, outstanding.\u003c/p>\n\u003cp>The wine list is extensive and had many offerings with which we were not familiar. The sommelier made a very good recommendation for our meal, an Eric Texier Roussane 2011 Brezeme, that was complex with a nice mineral component to complement our food.\u003c/p>\n\u003cp>Unfortunately, it took the sommelier some time to arrive at our table and consequently our first courses arrived before the wine. In the wait, our “amuse bouches” were forgotten.\u003c/p>\n\u003cp>Note that Farallon charges an extra percent to its customers for meeting San Francisco’s health care requirement, something neither of the other two San Francisco restaurants we visited did. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Farallon:\u003c/strong> Wednesday, February 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have not been to Farallon for years and walking into the Jellyfish bar reminded me of why it has been well over a decade since I’ve been there. The décor made me feel like I had entered a Little Mermaid set á la Las Vegas. Personal interior preferences aside, my dining experience was a mixture of ordinary and extraordinary. Appetizers were disappointing, main courses were decent, the dessert was exceptional!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Service was attentive. In short, I would go there again only if someone else picked up the check.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Farallon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=8117\">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/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 Farallon:\u003c/strong> Wednesday, February 13, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I am excited to share one of my favorite go-to restaurants in San Francisco. When I think of holiday shopping on Union Square, Seeing a show on Geary Blvd, or meeting friends before dinner, I think of Farallon. A jewel box of a restaurant; dramatic jelly fish and sea urchin inspired lighting, thousands of glass caviar like beads hugging the stairway and a vaulted mosaic ceiling holding the diner in suspension while course after course of experience arrives from the theatrical kitchen. Whispers of briny squid ink, brightly colored beets, and warm umami chestnut ravioli inspire conversation and comparison while dining. Perfectly paced service, wait staff well-versed on the dishes and their origin; Arctic Char from the waters of the Cascade Mountains in Washington, not the High-Arctic. Line caught, local white bass. Across the room towers from the raw bar champagne poached male lobster. Happy birthday greetings whispered at a table for 8. At Farallon, the wine program is inclusive and representative of California and beyond. Nodding to fish-friendly pinot noir, mineral rich sauvignon blanc, and the deep dense cabernet sauvignon we all love so much. \u003c/p>\n\u003cp>Farallon is a restaurant for an occasion and for a meal with visiting friends. It is also a restaurant for old friends who enjoy lounging in a red crush velvet banquette, sharing gossip in the glow of the glamorous dining room and desserts too good to split.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I will return. \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 Farallon:\u003c/strong> Sunday, February 10, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFarallon is definitely a restaurant for a special occasion. The décor screams “special,” in a fun way, from the first step inside. Light fixtures of extravagant glass jellyfish hang from a high ceiling. In the bar area a fanciful painting shows a bell jar diver sitting underwater and recording notes with pen & paper while a shark hovers behind her/him and a hand reaches from outside the frame of the painting to offer the diver a cocktail on a tray. Led through the bar to our table, we entered a large beautiful room with vaulted ceilings. The architect did a marvelous job of creating multilevel individual table spaces so that diners feel private and separate and still part of a larger experience. Service is personal, not the team of servers sometimes seen in high end restaurants. The vaulted ceiling is beautifully decorated with old mosaic tile and fresco that is so dramatic one has to ask about it.\u003c/p>\n\u003cp>The food was excellent, using very fresh ingredients allowed to retain their individual flavors. Portion sizes were good—not overly filling but completely satisfying. A Mediterranean shellfish bisque starter had a deep shellfish flavor and creamy cognac Chantilly foam on the surface. The sardine starter was a delicately flavored Niçoise-like presentation.\u003c/p>\n\u003cp>The Alaskan cod entrée was served with a crab pancetta hash over a bed of puréed sun-choke. Textures were balanced with small pieces of potato sautéed to perfection, but the crab flavors & texture were lost in the stronger flavors of the hash. The Char main was delicious and its flavor and richness blended well with the winter squash purée it was served on. The food at Farallon is allowed to speak for itself. There is less effort to invent a dish for every presentation than some other restaurants of this caliber show. Except for the soup and desserts, there were no surprises, each component of the dish performing as might be expected of it, outstanding.\u003c/p>\n\u003cp>The wine list is extensive and had many offerings with which we were not familiar. The sommelier made a very good recommendation for our meal, an Eric Texier Roussane 2011 Brezeme, that was complex with a nice mineral component to complement our food.\u003c/p>\n\u003cp>Unfortunately, it took the sommelier some time to arrive at our table and consequently our first courses arrived before the wine. In the wait, our “amuse bouches” were forgotten.\u003c/p>\n\u003cp>Note that Farallon charges an extra percent to its customers for meeting San Francisco’s health care requirement, something neither of the other two San Francisco restaurants we visited did. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Farallon:\u003c/strong> Wednesday, February 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have not been to Farallon for years and walking into the Jellyfish bar reminded me of why it has been well over a decade since I’ve been there. The décor made me feel like I had entered a Little Mermaid set á la Las Vegas. Personal interior preferences aside, my dining experience was a mixture of ordinary and extraordinary. Appetizers were disappointing, main courses were decent, the dessert was exceptional!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Service was attentive. In short, I would go there again only if someone else picked up the check.\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 tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/Bqkq7hYRdzg\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=8039\">episode 801\u003c/a>:\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>[ad fullwidth]\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>\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/wines-801-560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/wines-801-560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 801\" class=\"alignleft size-full wp-image-8092\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/wines-801-560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2013/04/wines-801-560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n",
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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/cp712iPod.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/40/2012/04/leslie-drinkingwine100x100.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.charlessmithwines.com/secco-italian-bubbles/\">\u003cstrong>Secco Rose, Italy $13\u003c/strong>\u003c/a>\u003cbr>\nI love pink bubbles (I’ve even tattooed a glass of sparkling rose on my leg…now that’s adoration.) So, when i find one that’s affordable and delicious, it makes me grin from ear to ear. This affordable pink sipper made with Italian red grape Raboso and some Pinot Noir, is a smile-maker. It’s a wine to buy by the case for the holidays.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironywine.com/Home.aspx\">\u003cstrong>2010 Irony Chardonnay, Napa Valley, California $14\u003c/strong>\u003c/a>\u003cbr>\nFrom the Indelicato family whose wine roots run deep, this medium bodied, light on-its-feet white is an all-purpose wine. It will make those who don’t like heavy Chards happy along with those who enjoy crisp, bright styles. Pair with dishes from roast chicken and sweet potates to creamy cheeses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ste-michelle.com/\">\u003cstrong>2009 Chateau Ste. Michelle Merlot, Columbia Valley, Washington $15\u003c/strong>\u003c/a>\u003cbr>\nI call Merlot the cashmere of the wine world because of its smoothness and this wine captures that telltale softness. Succulent dark berry fruitiness marries with the supple texture in a wine that over-delivers for its price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Roti Indian Bistro: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7913\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/7gDRt345uEw\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=Roti+Indian+Bistro,+Park+Road,+Burlingame,+CA&aq=0&oq=Roti+Indian+Bistro&sll=37.269174,-119.306607&sspn=17.473149,26.564941&ie=UTF8&hq=Roti+Indian+Bistro,&hnear=Park+Rd,+Burlingame,+California+94010&t=m&cid=9630677241811723138&ll=37.588051,-122.341862&spn=0.023805,0.036478&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=Roti+Indian+Bistro,+Park+Road,+Burlingame,+CA&aq=0&oq=Roti+Indian+Bistro&sll=37.269174,-119.306607&sspn=17.473149,26.564941&ie=UTF8&hq=Roti+Indian+Bistro,&hnear=Park+Rd,+Burlingame,+California+94010&t=m&cid=9630677241811723138&ll=37.588051,-122.341862&spn=0.023805,0.036478&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>\n209 Park Road (at Burlingame Avenue)\u003cbr>\nBurlingame, CA 94010 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-340-7684\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@rotibistro.com\">info@rotibistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.rotibistro.com/\">rotibistro.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/RotiBurlingame\">@RotiBurlingame\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Roti-Indian-Bistro/116986738320527\">Roti Indian Bistro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sunil “Sunny” K. Arora\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sunil “Sunny” K. Arora\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Roti’s Lamb popsicles, Tandoori Chicken, Goan Machchi (Fish) Masala, Goat Curry, Lamb Korma, Jheenga (Prawn) Vindaloo, Palak Paneer, Bengan Bharta, Aloo Gobi, Daal Makhani, Chicken Biryani, Goat Cheese Naan, Garlic & Basil Naan\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> Wine: $18; Champagne: $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-2:30pm (lunch); 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-2:30pm (lunch); 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> The Roti Feast and Vegetarian Thali prix fixe menus are available at all times for lunch, dinner, and private parties.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\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/roti-indian-bistro-burlingame\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Indian musicians on select nights.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-340-7684\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@rotibistro.com\">info@rotibistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.rotibistro.com/\">rotibistro.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/RotiBurlingame\">@RotiBurlingame\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Roti-Indian-Bistro/116986738320527\">Roti Indian Bistro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sunil “Sunny” K. Arora\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sunil “Sunny” K. Arora\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Roti’s Lamb popsicles, Tandoori Chicken, Goan Machchi (Fish) Masala, Goat Curry, Lamb Korma, Jheenga (Prawn) Vindaloo, Palak Paneer, Bengan Bharta, Aloo Gobi, Daal Makhani, Chicken Biryani, Goat Cheese Naan, Garlic & Basil Naan\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> Wine: $18; Champagne: $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am to 2:00pm (lunch); 5:00pm to 10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-2:30pm (lunch); 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-2:30pm (lunch); 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> The Roti Feast and Vegetarian Thali prix fixe menus are available at all times for lunch, dinner, and private parties.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\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/roti-indian-bistro-burlingame\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Indian musicians on select nights.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Roti Indian Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7868\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Let’s be very clear here: I was born in India. Most Indians will tell you, the best Indian food is in their own kitchen! But Roti Bistro is different. It is quality Indian food with a good wine list in a stylish bistro setting. \u003c/p>\n\u003cp>Don’t miss the Tandoori mixed grill. It’s fresh and vibrant, but not too overpowering. The Lamb Vindaloo was nice and spicy, and Saag Aloo was also a favorite of ours. The Goan Fresh Salmon Curry was a little too creamy for my taste, but many people love that “butter curry” flavor. Rarely is there a suitable wine list at Indian restaurants, but the wines here are excellent. Take advantage of some great wine pairings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service is solid, and the owner usually visits every table. It has a nice “neighborhood-y” feel in charming downtown Burlingame, which makes it an enjoyable night out.\u003c/p>\n\u003cp>I’ll see you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis tiny restaurant cooks up dishes with gigantic flavors. The chicken korma curry was spicy, creamy, and complex. The sliced almonds on top gave it a fun crunchy texture and addictive nutty flavor that went well with the naan to soak up the curry. The naan here is among some of the best I’ve had. It’s baked in a round stove with real charcoal, which gives it a nice smoky flavor, then brushed with butter. \u003c/p>\n\u003cp>My daughter had the chicken biryani, which I sampled. It was very flavorful with just the right amount of spices, including cinnamon. The chicken was moist and chunky. The seafood dishes weren’t quite as good. The machchi fish appetizer was deep-fried, but came out too soft and soggy. The prawns in the Jheenga Tikka were overwhelmed by the turmeric. I couldn’t really taste the plump prawns. \u003c/p>\n\u003cp>The restaurant itself is very clean and the owner, Sonny, is charming and pleasant. Overall, a good restaurant, but a bit on the pricey side, being a small neighborhood restaurant just off the main drag. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI could have stopped after the warm, goat cheese naan and been perfectly satisfied, it was so good. However, I am glad we kept going as we found the dishes to be very flavorful and well balanced, not overwhelmed with spice. \u003c/p>\n\u003cp>It had been a rainy day and was cold inside, and next time we would sit in the small upstairs which might be a little cozier. The restaurant is intimate with warm colors and contemporary photography. You are greeted immediately with bright smiles.\u003c/p>\n\u003cp>We shared one of their specials, a salmon curry that was, indeed, special, rich and colorful. The curry was coconut based with mild herbs including turmeric. We also had the baingan bharta, which we thought was some of the better roasted eggplant we have had, very creamy. My Argentinian Pinot Grigio was pretty good and reasonably priced. We didn’t try dessert as our meal was so rich, between the salmon curry and goat cheese naan, but it was all very good \u003c/p>\n\u003cp>The service was very friendly although a little off. We had a very young, new waiter who could have not been sweeter but didn’t know anything about the wines, forgot to give us our packaged food, etc. I think it is a family business, which is appreciated. I guess I just have higher expectations for the service since the prices are so high. This restaurant is much pricier than Indian restaurants I go to in North Oakland, Berkeley, and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Parking was easy to come by in downtown Burlingame on a Monday night. I would definitely return if I were in the area and may try the one in San Francisco. My only real regret is not inviting more friends to join me so I could try more dishes! The shrimp and crab cakes at the next table looked yummy. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Raj:\u003c/strong> \"Don’t miss the Tandoori mixed grill. It’s fresh and vibrant, but not too overpowering.\"\u003cbr />\r\n\u003cstrong>Thuy:\u003c/strong> \"The naan here is among some of the best I’ve had.\"\u003cbr />\r\n\u003cstrong>Andrea:\u003c/strong> \"We also had the baingan bharta, which we thought was some of the better roasted eggplant we have had, very creamy.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Roti Indian Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7868\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Let’s be very clear here: I was born in India. Most Indians will tell you, the best Indian food is in their own kitchen! But Roti Bistro is different. It is quality Indian food with a good wine list in a stylish bistro setting. \u003c/p>\n\u003cp>Don’t miss the Tandoori mixed grill. It’s fresh and vibrant, but not too overpowering. The Lamb Vindaloo was nice and spicy, and Saag Aloo was also a favorite of ours. The Goan Fresh Salmon Curry was a little too creamy for my taste, but many people love that “butter curry” flavor. Rarely is there a suitable wine list at Indian restaurants, but the wines here are excellent. Take advantage of some great wine pairings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service is solid, and the owner usually visits every table. It has a nice “neighborhood-y” feel in charming downtown Burlingame, which makes it an enjoyable night out.\u003c/p>\n\u003cp>I’ll see you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Sunday, June 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis tiny restaurant cooks up dishes with gigantic flavors. The chicken korma curry was spicy, creamy, and complex. The sliced almonds on top gave it a fun crunchy texture and addictive nutty flavor that went well with the naan to soak up the curry. The naan here is among some of the best I’ve had. It’s baked in a round stove with real charcoal, which gives it a nice smoky flavor, then brushed with butter. \u003c/p>\n\u003cp>My daughter had the chicken biryani, which I sampled. It was very flavorful with just the right amount of spices, including cinnamon. The chicken was moist and chunky. The seafood dishes weren’t quite as good. The machchi fish appetizer was deep-fried, but came out too soft and soggy. The prawns in the Jheenga Tikka were overwhelmed by the turmeric. I couldn’t really taste the plump prawns. \u003c/p>\n\u003cp>The restaurant itself is very clean and the owner, Sonny, is charming and pleasant. Overall, a good restaurant, but a bit on the pricey side, being a small neighborhood restaurant just off the main drag. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Roti Indian Bistro:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI could have stopped after the warm, goat cheese naan and been perfectly satisfied, it was so good. However, I am glad we kept going as we found the dishes to be very flavorful and well balanced, not overwhelmed with spice. \u003c/p>\n\u003cp>It had been a rainy day and was cold inside, and next time we would sit in the small upstairs which might be a little cozier. The restaurant is intimate with warm colors and contemporary photography. You are greeted immediately with bright smiles.\u003c/p>\n\u003cp>We shared one of their specials, a salmon curry that was, indeed, special, rich and colorful. The curry was coconut based with mild herbs including turmeric. We also had the baingan bharta, which we thought was some of the better roasted eggplant we have had, very creamy. My Argentinian Pinot Grigio was pretty good and reasonably priced. We didn’t try dessert as our meal was so rich, between the salmon curry and goat cheese naan, but it was all very good \u003c/p>\n\u003cp>The service was very friendly although a little off. We had a very young, new waiter who could have not been sweeter but didn’t know anything about the wines, forgot to give us our packaged food, etc. I think it is a family business, which is appreciated. I guess I just have higher expectations for the service since the prices are so high. This restaurant is much pricier than Indian restaurants I go to in North Oakland, Berkeley, and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Parking was easy to come by in downtown Burlingame on a Monday night. I would definitely return if I were in the area and may try the one in San Francisco. My only real regret is not inviting more friends to join me so I could try more dishes! The shrimp and crab cakes at the next table looked yummy. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chop Bar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7920\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/e3L4PX-N8IE\u003c/p>\n\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Chop+Bar,+4th+Street,+Oakland,+CA&aq=0&oq=chop+bar,+CA&sll=37.577403,-122.346022&sspn=0.008511,0.012971&ie=UTF8&hq=Chop+Bar,+4th+Street,+Oakland,+CA&t=m&cid=2892507668382204928&hnear=&ll=37.8068,-122.267447&spn=0.023735,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n247 4th Street #111 (at Alice Street)\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oaklandchopbar.com\">info@oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oaklandchopbar.com/\">oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chopbar\">@chopbar\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Lev Delany and Chris Pastena\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lev Delany\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chop Burger\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, 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> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, but only for parties of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/hijvf\">Map\u003c/a>\u003cbr />\r\n247 4th Street #111\u003cbr /> Oakland, CA 94607\u003cbr /> \u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr /> \u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oaklandchopbar.com/\">oaklandchopbar.com\u003c/a>\u003cbr />\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr /> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7920\">\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)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oaklandchopbar.com\">info@oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oaklandchopbar.com/\">oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chopbar\">@chopbar\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Lev Delany and Chris Pastena\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lev Delany\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chop Burger\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, 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> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, but only for parties of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Park Tavern: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7923\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/qy9hWnkzMnw\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=Park+Tavern,+Stockton+Street,+San+Francisco,+CA&aq=0&oq=Park+Tavern,+CA&sll=37.795359,-122.270488&sspn=0.033946,0.051885&ie=UTF8&hq=Park+Tavern,+Stockton+Street,+San+Francisco,+CA&t=m&cid=3346125522270003926&hnear=&ll=37.811818,-122.403402&spn=0.023733,0.036478&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=Park+Tavern,+Stockton+Street,+San+Francisco,+CA&aq=0&oq=Park+Tavern,+CA&sll=37.795359,-122.270488&sspn=0.033946,0.051885&ie=UTF8&hq=Park+Tavern,+Stockton+Street,+San+Francisco,+CA&t=m&cid=3346125522270003926&hnear=&ll=37.811818,-122.403402&spn=0.023733,0.036478&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>\n1652 Stockton Street (at Filbert Street)\u003cbr>\nSan Francisco, CA 94133 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-7300\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@parktavernsf.com\">info@parktavernsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.parktavernsf.com/\">parktavernsf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/parktavernsf\">@parktavernsf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Park-Tavern/139534272785205\"> Park Tavern\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Anna Weinberg and Jennifer Puccio \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Petit Poulet Rouge, “Marlowe” Burger, Smoked Deviled Eggs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch); 2:30pm-5:30pm (bar open and burgers available); 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (brunch); 2:30pm-5:30pm (bar open and burgers available); 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:30pm (brunch); 2:30pm-5:30pm (bar open and burgers available); 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, 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> $15-$25, $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, cash\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/park-tavern-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-7300\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@parktavernsf.com\">info@parktavernsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.parktavernsf.com/\">parktavernsf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/parktavernsf\">@parktavernsf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Park-Tavern/139534272785205\"> Park Tavern\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Anna Weinberg and Jennifer Puccio \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Petit Poulet Rouge, “Marlowe” Burger, Smoked Deviled Eggs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch); 2:30pm-5:30pm (bar open and burgers available); 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (brunch); 2:30pm-5:30pm (bar open and burgers available); 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:30pm (brunch); 2:30pm-5:30pm (bar open and burgers available); 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, 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> $15-$25, $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, cash\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/park-tavern-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Park Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7890\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is in the old Moose’s restaurant in North Beach, and it’s one of my personal favorites in San Francisco. I sometimes like to skip the entrée and instead share a bunch of appetizers with friends. Park Tavern is the perfect place to do that. It has an extensive, creative appetizer menu with 3 sections: smoked, raw, fried.\u003c/p>\n\u003cp>My friend and I had something from each category:\u003c/p>\n\u003cp>Smoked: Deviled eggs with bacon, pickled jalapeno and chive. Wow! I had a burst of salty, spicy, and creamy goodness from each bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Raw: New York strip steak crudo. Some of the most tender beef I’ve ever had. Practically melts in the mouth. A winner!\u003c/p>\n\u003cp>Fried: Cornmeal crusted oysters. The cornmeal crust is creative and adds a nice crunchy texture.\u003c/p>\n\u003cp>The “demons on horseback”—smoked lardo-wrapped prawns—were excellent. \u003c/p>\n\u003cp>Salads are usually a nice starter, a conversation star. Here, the wild arugula salad was one of highlights of the evening. It had a great balance of flavors. The mild bitterness of the extremely fresh arugula paired beautifully with the buttery porcini mushrooms and charred onion vinaigrette. We were so full after the five appetizers, we didn’t need dessert! \u003c/p>\n\u003cp>The atmosphere here is wonderful—lively, multi-generational, and good people watching North Beach through the big windows. It looks like Park Tavern may have broken the Moose’s curse.\u003c/p>\n\u003cp>If you’re looking for a quiet restaurant, though, this is not the place! It’s noisy and crowded…but hey, it’s North Beach!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Thursday, May 31, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love North Beach and the wine and garlic-filled restaurant scene; I just never go because of the parking. So, for our visit to Park Tavern, we began planning out the parking options the night before. We found a reasonable lot, colorfully reviewed in Yelp, a few blocks away. \u003c/p>\n\u003cp>On an early Thursday evening the place was totally packed. We had a great view from our two-person booth of the other diners, the open kitchen on one side and, through the window, Washington Square Park. I thought the service, drinks, and food was all terrific. We were certainly not at a loss for servers and in total we had four: two men came over and took our drink orders, we had an entrée server, and a deserts server. \u003c/p>\n\u003cp>We ordered a couple of glasses of wine after consulting with our drink server. Park Tavern has a huge wine list by the bottle that looks very impressive and some very nice glasses in the 11 and 12-dollar range. We ordered the Grüner Veltliner and the Verdicchio. Both were excellent and healthy pours. We also asked for a serving of fried Brussels sprouts chips which were, unfortunately, way too salty. \u003c/p>\n\u003cp>My partner had the poached halibut with fern heads, peas, and clams in a savory miso broth. It was delicious but could have been a bit warmer, unlike my main course, the Poulet Rouge over Bloomsdale spinach with baby potatoes. The roasted Cornish game hen was tender, juicy, and piping hot. The spinach was a little too oily for me but tasted good mopped up with the warm, sourdough baguette served with dinner. I wish the bird had not been such a head turner. It’s served whole, standing straight up on a skewer in the middle of a cast iron plate — as if the entire thing is about to do a little tap dance, or something. That was weird. \u003c/p>\n\u003cp>We finished off the meal with okay decaf press pots and goat panna cotta, which was quite good, light and creamy. I am going to recommend Park Tavern to some friends visiting North Beach next month. As for myself, it was a little too noisy and crowded and a bit of a schlep. But if I am in the neighborhood, I will definitely stop by for round two of the Poulet Rouge, but this time ask them to carve it for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is a night on the town in the heart of North Beach. Park Tavern has a New York feel to me. It’s big, vibrant and stylish. Come with at least 4 people so you can sample several items. Don’t bother circling for parking in North Beach; go right to the valet.\u003c/p>\n\u003cp>The menu is bold, which might not suit some people. We had fun with it. We enjoyed the starters: deviled eggs with pickled jalapeno and the New York strip steak crudo. I wasn’t thrilled with the whitefish dip. The Poulet Rouge and Marlowe Burger did not disappoint.\u003c/p>\n\u003cp>Like most restaurants, part of the lure of Park Tavern is the location. It’s been years since I was excited about dining in North Beach. Park Tavern has changed that.\u003c/p>\n\u003cp>A few things to be aware of: after parking, cocktails (nice classic martini), starters, entrees, etc, be prepared to spend some money. And there is nothing “neighborhood-y” about Park Tavern. This is a new scene and “seen” of the San Francisco dining circuit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You’ll see me back there! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Park Tavern: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7890\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">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/cp712iPod.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/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" title=\"Thuy Vu\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is in the old Moose’s restaurant in North Beach, and it’s one of my personal favorites in San Francisco. I sometimes like to skip the entrée and instead share a bunch of appetizers with friends. Park Tavern is the perfect place to do that. It has an extensive, creative appetizer menu with 3 sections: smoked, raw, fried.\u003c/p>\n\u003cp>My friend and I had something from each category:\u003c/p>\n\u003cp>Smoked: Deviled eggs with bacon, pickled jalapeno and chive. Wow! I had a burst of salty, spicy, and creamy goodness from each bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Raw: New York strip steak crudo. Some of the most tender beef I’ve ever had. Practically melts in the mouth. A winner!\u003c/p>\n\u003cp>Fried: Cornmeal crusted oysters. The cornmeal crust is creative and adds a nice crunchy texture.\u003c/p>\n\u003cp>The “demons on horseback”—smoked lardo-wrapped prawns—were excellent. \u003c/p>\n\u003cp>Salads are usually a nice starter, a conversation star. Here, the wild arugula salad was one of highlights of the evening. It had a great balance of flavors. The mild bitterness of the extremely fresh arugula paired beautifully with the buttery porcini mushrooms and charred onion vinaigrette. We were so full after the five appetizers, we didn’t need dessert! \u003c/p>\n\u003cp>The atmosphere here is wonderful—lively, multi-generational, and good people watching North Beach through the big windows. It looks like Park Tavern may have broken the Moose’s curse.\u003c/p>\n\u003cp>If you’re looking for a quiet restaurant, though, this is not the place! It’s noisy and crowded…but hey, it’s North Beach!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" title=\"Andrea Kissack\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Thursday, May 31, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love North Beach and the wine and garlic-filled restaurant scene; I just never go because of the parking. So, for our visit to Park Tavern, we began planning out the parking options the night before. We found a reasonable lot, colorfully reviewed in Yelp, a few blocks away. \u003c/p>\n\u003cp>On an early Thursday evening the place was totally packed. We had a great view from our two-person booth of the other diners, the open kitchen on one side and, through the window, Washington Square Park. I thought the service, drinks, and food was all terrific. We were certainly not at a loss for servers and in total we had four: two men came over and took our drink orders, we had an entrée server, and a deserts server. \u003c/p>\n\u003cp>We ordered a couple of glasses of wine after consulting with our drink server. Park Tavern has a huge wine list by the bottle that looks very impressive and some very nice glasses in the 11 and 12-dollar range. We ordered the Grüner Veltliner and the Verdicchio. Both were excellent and healthy pours. We also asked for a serving of fried Brussels sprouts chips which were, unfortunately, way too salty. \u003c/p>\n\u003cp>My partner had the poached halibut with fern heads, peas, and clams in a savory miso broth. It was delicious but could have been a bit warmer, unlike my main course, the Poulet Rouge over Bloomsdale spinach with baby potatoes. The roasted Cornish game hen was tender, juicy, and piping hot. The spinach was a little too oily for me but tasted good mopped up with the warm, sourdough baguette served with dinner. I wish the bird had not been such a head turner. It’s served whole, standing straight up on a skewer in the middle of a cast iron plate — as if the entire thing is about to do a little tap dance, or something. That was weird. \u003c/p>\n\u003cp>We finished off the meal with okay decaf press pots and goat panna cotta, which was quite good, light and creamy. I am going to recommend Park Tavern to some friends visiting North Beach next month. As for myself, it was a little too noisy and crowded and a bit of a schlep. But if I am in the neighborhood, I will definitely stop by for round two of the Poulet Rouge, but this time ask them to carve it for me.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" title=\"Raj Mathai\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Park Tavern:\u003c/strong> Monday, June 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is a night on the town in the heart of North Beach. Park Tavern has a New York feel to me. It’s big, vibrant and stylish. Come with at least 4 people so you can sample several items. Don’t bother circling for parking in North Beach; go right to the valet.\u003c/p>\n\u003cp>The menu is bold, which might not suit some people. We had fun with it. We enjoyed the starters: deviled eggs with pickled jalapeno and the New York strip steak crudo. I wasn’t thrilled with the whitefish dip. The Poulet Rouge and Marlowe Burger did not disappoint.\u003c/p>\n\u003cp>Like most restaurants, part of the lure of Park Tavern is the location. It’s been years since I was excited about dining in North Beach. Park Tavern has changed that.\u003c/p>\n\u003cp>A few things to be aware of: after parking, cocktails (nice classic martini), starters, entrees, etc, be prepared to spend some money. And there is nothing “neighborhood-y” about Park Tavern. This is a new scene and “seen” of the San Francisco dining circuit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You’ll see me back there! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 9
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"id": "fresh-air",
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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. ",
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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. ",
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"order": 18
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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.",
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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",
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"source": "American Public Media"
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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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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"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>",
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"meta": {
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"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.",
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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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"order": 11
},
"link": "/podcasts/onourwatch",
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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",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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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"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"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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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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