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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); 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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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"excerpt": "\u003cstrong>Thuy:\u003c/strong> \"Raw: New York strip steak crudo. Some of the most tender beef I’ve ever had. Practically melts in the mouth. A winner!\"\u003cbr />\r\n\u003cstrong>Andrea:\u003c/strong> \" I thought the service, drinks, and food was all terrific.\"\u003cbr />\r\n\u003cstrong>Raj:\u003c/strong> \"A few things to be aware of: after parking, cocktails (nice classic martini), starters, entrees, etc, be prepared to spend some money.\"\r\n\r\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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"slug": "check-please-bay-area-wine-tips-pinot-envy",
"title": "Check, Please! Bay Area Wine Tips: Pinot Envy",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.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/nJIOfMyDk90\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=7860\">episode 712\u003c/a>:\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>[ad fullwidth]\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/wine-712-560a.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/wine-712-560a.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 712\" title=\"Wines drank on set of Check, Please! Bay Area episode 712\" class=\"alignnone size-full wp-image-7910\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/wine-712-560a.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/wine-712-560a-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Host Leslie Sbrocco shares her wine tips about Pinot Noir. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.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>\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/nJIOfMyDk90'\n title='//www.youtube.com/embed/nJIOfMyDk90'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">episode 712\u003c/a>:\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>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/wine-712-560a.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/wine-712-560a.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 712\" title=\"Wines drank on set of Check, Please! Bay Area episode 712\" class=\"alignnone size-full wp-image-7910\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/wine-712-560a.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/wine-712-560a-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 11 (#711) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bella Trattoria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7744\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7764\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Outerlands\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7750\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7770\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Greens Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7754\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7772\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp711iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/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.hagafen.com\">\u003cstrong>2010 Hagafen Roussanne, Lodi, California $18\u003c/strong>\u003c/a>\u003cbr>\nIt’s difficult to find a single varietal wine made from Roussanne. This southern French grape is usually partnered with white grapes, Marsanne and Viognier, but this succulently fruity wine maintains its uniqueness. Crisp yet smooth, this Kosher wine is all about quality. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hagafen.com\">\u003cstrong>2008 Prix Cabernet Franc, Napa Valley, California $55\u003c/strong>\u003c/a>\u003cbr>\nPart of the Hagafen winery portfolio, this supple sipper is crafted with the Cabernet Franc variety, which is normally a blending grape. It’s aromatic, stylish and elegant. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s seventh season episode 11 (#711) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bella Trattoria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7744\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7764\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Outerlands\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7750\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7770\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Greens Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7754\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7772\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp711iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/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.hagafen.com\">\u003cstrong>2010 Hagafen Roussanne, Lodi, California $18\u003c/strong>\u003c/a>\u003cbr>\nIt’s difficult to find a single varietal wine made from Roussanne. This southern French grape is usually partnered with white grapes, Marsanne and Viognier, but this succulently fruity wine maintains its uniqueness. Crisp yet smooth, this Kosher wine is all about quality. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hagafen.com\">\u003cstrong>2008 Prix Cabernet Franc, Napa Valley, California $55\u003c/strong>\u003c/a>\u003cbr>\nPart of the Hagafen winery portfolio, this supple sipper is crafted with the Cabernet Franc variety, which is normally a blending grape. It’s aromatic, stylish and elegant. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bella Trattoria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7764\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/gJ7v0AyGETQ\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=Bella+Trattoria+Restaurant,+Geary+Boulevard,+San+Francisco,+CA&aq=0&oq=Bella+Trattoria+san+fran&sll=37.269174,-119.306607&sspn=17.577527,21.972656&ie=UTF8&hq=Bella+Trattoria+Restaurant,&hnear=Geary+Blvd,+San+Francisco,+California&t=m&cid=13143237729077794698&ll=37.792151,-122.457047&spn=0.023739,0.036478&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=Bella+Trattoria+Restaurant,+Geary+Boulevard,+San+Francisco,+CA&aq=0&oq=Bella+Trattoria+san+fran&sll=37.269174,-119.306607&sspn=17.577527,21.972656&ie=UTF8&hq=Bella+Trattoria+Restaurant,&hnear=Geary+Blvd,+San+Francisco,+California&t=m&cid=13143237729077794698&ll=37.792151,-122.457047&spn=0.023739,0.036478&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>\n3854 Geary Boulevard (at 3rd Avenue)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy) Sunday-Thursday, street (difficult) Friday-Saturday\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-221-0305\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:bella3854@yahoo.com\">bella3854@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bellatrattoriasf.com\">bellatrattoriasf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/Bella_Trattoria\">@Bella_Trattoria\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/bellatrattoria\">Bella Trattoria\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> David Gonzalez and Morgan Anderson\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Gonzalez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern Italian Casalinga (home style)\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Carbonara, housemade gnocchi, housemade pastas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (gluten-free pasta also available)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 3:00pm-9:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/bella-trattoria-italiana\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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/EQzj9\">Map\u003c/a>\u003cbr />\r\n3854 Geary Boulevard\u003cbr /> San Francisco, CA 94118\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-221-0305\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bellatrattoriasf.com\">bellatrattoriasf.com\u003c/a>\u003cbr />\r\n \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7764\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bella Trattoria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7764\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/gJ7v0AyGETQ'\n title='//www.youtube.com/embed/gJ7v0AyGETQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bella+Trattoria+Restaurant,+Geary+Boulevard,+San+Francisco,+CA&aq=0&oq=Bella+Trattoria+san+fran&sll=37.269174,-119.306607&sspn=17.577527,21.972656&ie=UTF8&hq=Bella+Trattoria+Restaurant,&hnear=Geary+Blvd,+San+Francisco,+California&t=m&cid=13143237729077794698&ll=37.792151,-122.457047&spn=0.023739,0.036478&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=Bella+Trattoria+Restaurant,+Geary+Boulevard,+San+Francisco,+CA&aq=0&oq=Bella+Trattoria+san+fran&sll=37.269174,-119.306607&sspn=17.577527,21.972656&ie=UTF8&hq=Bella+Trattoria+Restaurant,&hnear=Geary+Blvd,+San+Francisco,+California&t=m&cid=13143237729077794698&ll=37.792151,-122.457047&spn=0.023739,0.036478&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>\n3854 Geary Boulevard (at 3rd Avenue)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy) Sunday-Thursday, street (difficult) Friday-Saturday\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-221-0305\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:bella3854@yahoo.com\">bella3854@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bellatrattoriasf.com\">bellatrattoriasf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/Bella_Trattoria\">@Bella_Trattoria\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/bellatrattoria\">Bella Trattoria\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> David Gonzalez and Morgan Anderson\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Gonzalez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern Italian Casalinga (home style)\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Carbonara, housemade gnocchi, housemade pastas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (gluten-free pasta also available)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 3:00pm-9:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/bella-trattoria-italiana\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bella Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7744\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bella’s is the classic neighborhood restaurant where local folks gather for good food at a reasonable price at a place where you are made to feel welcome and at home. I am a frequent patron of Bella’s, drawn by the warm hospitality as much as the fine cuisine. I like the fact that the current owner, David, started out as a server and moved up the food chain over time to become the co-owner. What’s not to like about the American dream? \u003c/p>\n\u003cp>The last time I was at Bella’s I had the mixed green salad, which was mixed greens with a lemon vinaigrette a dusting of Parmesan that made for a nice blend of flavors. For the main course, I had my favorite entree, gnocchi, even though the server alerted me that it would be served with Italian sausage rather than shredded pork as listed on the menu. Whatever, Bella’s gnocchi is the lightest in the city. The tomato sauce was neither too thick nor thin; it perfectly complemented the spicy sausage and coated the gnocchi without drowning it. I always take David’s wine tip; this time a dry, crisp Pinot Grigio matched the meal perfectly, so much so that I had two glasses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For dessert, I had their tiramisu. Bella’s version of this classic Italian dessert ideally balances sweetness with espresso for the perfect conclusion to fine a meal. For my tastes, Bella Trattoria tops the price and value list of San Francisco’s neighborhood restaurants.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Saturday, May 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an industrial and commercial block of Geary Street, Bella Italiana provides a lovely respite. The high ceilings and mirrored walls give the space an open feel and provide a relaxed atmosphere for this traditional Italian eatery with a menu of comfort food and classic dishes. \u003c/p>\n\u003cp>The classic Italian menu included and array of starters. Keeping kosher, I do not eat meat in restaurants but found many options for starting the meal. We ordered three very successful salads. The sweetness of the balsamic vinaigrette was a lovely balance for the spring mix of lettuce. The spinach salad was perfectly warmed, while the Caesar was well-executed. One member of our party reported that the meatballs, beautifully presented in a small terrine, were particularly tender. \u003c/p>\n\u003cp>Pasta took center stage for the entrees. Though there was not much in terms of purely vegetarian options, we settled on two dishes that included fish. All the dishes that we ordered were good. The sauce on my salmon pasta with caviar was neither too creamy nor dry, though the dish could have been a little less salty. The pasta Puttanesca was well done and full of flavor and not particularly spicy. \u003c/p>\n\u003cp>We were pleased to find the classic Italian desserts, biscotti, tiramisu, panna cotta, and more. Not giving in to the American tendency to be overly sweet, these well-made treats added just the right amount of sweetness to finish off our meal. \u003c/p>\n\u003cp>Service was attentive without being fussy. Our server was knowledgeable about the wine collection and was able to suggest choices based on our orders. We noted that Bella Italiana was easily able to accommodate several midsize parties through the evening without getting loud or unpleasant. The straightforward menu makes this a good choice for bringing together a group for a fun night out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Friday, May 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Nice double height space with controlled noise levels. Not too loud which I liked. Tables were close together, but still comfortable enough. \u003c/p>\n\u003cp>We had reservations here. The first words out of the hostess’s mouth were not, “Hello, how are you?” they were “ do you have a reservation?” Despite repeatedly telling her we had a 7 pm reservation for which we were 5 minutes late, she kept clicking on someone else’s 7.30 reservation and asking us if that was ours. Fortunately we were rescued from her by a wonderful man from inside the restaurant who showed us our tables.\u003c/p>\n\u003cp>The standout thing about this restaurant, which overshadowed everything else, was the service which was very, very slow and a bit schizophrenic, good and bad. It was 30 minutes before our appetizers arrived and almost 50 until our entrees did. Different servers would show up to take our order while our original server would pop up a few minutes later to ask us the same questions. They ought to coordinate better and definitely speed up service.\u003c/p>\n\u003cp>As for the food: we started with a bruschetta, which is a basic dish, but a lot of places can mess it up. Fortunately these guys did not, it was quite a well-balanced and flavorful combination of tomatoes, olives, and basil on lovely crisp bread. The spinach salad was not memorable. It was not well seasoned.\u003c/p>\n\u003cp>For our entrees, my husband had the Pasta Norcina which was to be orecchiette with chicken and mushrooms baked in a bèchamel, They ran out of orecchiette, and it got substituted by rigatoni. This wouldn’t have been a problem except they decided not to inform us of this fact as a result of which when the entrees arrived, we spent some time wondering whether we got the wrong order and then trying to attract the attention of our server to confirm this. Still quite a good dish, bursting with rich deep flavor. I got the housemade gnocchi with sausage and tomato sauce, which was very good. The gnocchi was some of the best I’ve had, excellent light and fluffy, words which should be, but rarely are associated with gnocchi. It was in a well-balanced tomato sauce with just the right amount of heat and a tasty Italian sausage. This dish was the highlight of the evening.\u003c/p>\n\u003cp>For dessert we ordered the tiramisu and the panna cotta. The tiramisu was good, very light and soft, with just the right touch of espresso soaked ladyfingers as a base. The panna cotta, sadly, was not good at all. It had a rubbery texture and was devoid of flavor without the accompanying strawberries. We did not finish it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With just one standout dish, we certainly felt this was not worth the amount of money we spent here. I may do a take out of pasta the next time, don’t think we’ll return to the restaurant.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bella Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7744\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Bella’s is the classic neighborhood restaurant where local folks gather for good food at a reasonable price at a place where you are made to feel welcome and at home. I am a frequent patron of Bella’s, drawn by the warm hospitality as much as the fine cuisine. I like the fact that the current owner, David, started out as a server and moved up the food chain over time to become the co-owner. What’s not to like about the American dream? \u003c/p>\n\u003cp>The last time I was at Bella’s I had the mixed green salad, which was mixed greens with a lemon vinaigrette a dusting of Parmesan that made for a nice blend of flavors. For the main course, I had my favorite entree, gnocchi, even though the server alerted me that it would be served with Italian sausage rather than shredded pork as listed on the menu. Whatever, Bella’s gnocchi is the lightest in the city. The tomato sauce was neither too thick nor thin; it perfectly complemented the spicy sausage and coated the gnocchi without drowning it. I always take David’s wine tip; this time a dry, crisp Pinot Grigio matched the meal perfectly, so much so that I had two glasses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dessert, I had their tiramisu. Bella’s version of this classic Italian dessert ideally balances sweetness with espresso for the perfect conclusion to fine a meal. For my tastes, Bella Trattoria tops the price and value list of San Francisco’s neighborhood restaurants.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Saturday, May 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an industrial and commercial block of Geary Street, Bella Italiana provides a lovely respite. The high ceilings and mirrored walls give the space an open feel and provide a relaxed atmosphere for this traditional Italian eatery with a menu of comfort food and classic dishes. \u003c/p>\n\u003cp>The classic Italian menu included and array of starters. Keeping kosher, I do not eat meat in restaurants but found many options for starting the meal. We ordered three very successful salads. The sweetness of the balsamic vinaigrette was a lovely balance for the spring mix of lettuce. The spinach salad was perfectly warmed, while the Caesar was well-executed. One member of our party reported that the meatballs, beautifully presented in a small terrine, were particularly tender. \u003c/p>\n\u003cp>Pasta took center stage for the entrees. Though there was not much in terms of purely vegetarian options, we settled on two dishes that included fish. All the dishes that we ordered were good. The sauce on my salmon pasta with caviar was neither too creamy nor dry, though the dish could have been a little less salty. The pasta Puttanesca was well done and full of flavor and not particularly spicy. \u003c/p>\n\u003cp>We were pleased to find the classic Italian desserts, biscotti, tiramisu, panna cotta, and more. Not giving in to the American tendency to be overly sweet, these well-made treats added just the right amount of sweetness to finish off our meal. \u003c/p>\n\u003cp>Service was attentive without being fussy. Our server was knowledgeable about the wine collection and was able to suggest choices based on our orders. We noted that Bella Italiana was easily able to accommodate several midsize parties through the evening without getting loud or unpleasant. The straightforward menu makes this a good choice for bringing together a group for a fun night out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Bella Trattoria:\u003c/strong> Friday, May 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Nice double height space with controlled noise levels. Not too loud which I liked. Tables were close together, but still comfortable enough. \u003c/p>\n\u003cp>We had reservations here. The first words out of the hostess’s mouth were not, “Hello, how are you?” they were “ do you have a reservation?” Despite repeatedly telling her we had a 7 pm reservation for which we were 5 minutes late, she kept clicking on someone else’s 7.30 reservation and asking us if that was ours. Fortunately we were rescued from her by a wonderful man from inside the restaurant who showed us our tables.\u003c/p>\n\u003cp>The standout thing about this restaurant, which overshadowed everything else, was the service which was very, very slow and a bit schizophrenic, good and bad. It was 30 minutes before our appetizers arrived and almost 50 until our entrees did. Different servers would show up to take our order while our original server would pop up a few minutes later to ask us the same questions. They ought to coordinate better and definitely speed up service.\u003c/p>\n\u003cp>As for the food: we started with a bruschetta, which is a basic dish, but a lot of places can mess it up. Fortunately these guys did not, it was quite a well-balanced and flavorful combination of tomatoes, olives, and basil on lovely crisp bread. The spinach salad was not memorable. It was not well seasoned.\u003c/p>\n\u003cp>For our entrees, my husband had the Pasta Norcina which was to be orecchiette with chicken and mushrooms baked in a bèchamel, They ran out of orecchiette, and it got substituted by rigatoni. This wouldn’t have been a problem except they decided not to inform us of this fact as a result of which when the entrees arrived, we spent some time wondering whether we got the wrong order and then trying to attract the attention of our server to confirm this. Still quite a good dish, bursting with rich deep flavor. I got the housemade gnocchi with sausage and tomato sauce, which was very good. The gnocchi was some of the best I’ve had, excellent light and fluffy, words which should be, but rarely are associated with gnocchi. It was in a well-balanced tomato sauce with just the right amount of heat and a tasty Italian sausage. This dish was the highlight of the evening.\u003c/p>\n\u003cp>For dessert we ordered the tiramisu and the panna cotta. The tiramisu was good, very light and soft, with just the right touch of espresso soaked ladyfingers as a base. The panna cotta, sadly, was not good at all. It had a rubbery texture and was devoid of flavor without the accompanying strawberries. We did not finish it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With just one standout dish, we certainly felt this was not worth the amount of money we spent here. I may do a take out of pasta the next time, don’t think we’ll return to the restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Outerlands: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7770\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/mEEpN_PJI94\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=Outerlands,+Judah+Street,+San+Francisco,+CA&aq=0&oq=Outerlands,+San+Francisco,+CA&sll=37.781352,-122.460983&sspn=0.008539,0.010729&ie=UTF8&hq=Outerlands,+Judah+Street,+San+Francisco,+CA&t=m&cid=7735275253502241069&hnear=&ll=37.77024,-122.500477&spn=0.023746,0.036478&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=Outerlands,+Judah+Street,+San+Francisco,+CA&aq=0&oq=Outerlands,+San+Francisco,+CA&sll=37.781352,-122.460983&sspn=0.008539,0.010729&ie=UTF8&hq=Outerlands,+Judah+Street,+San+Francisco,+CA&t=m&cid=7735275253502241069&hnear=&ll=37.77024,-122.500477&spn=0.023746,0.036478&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>\n4001 Judah Street (at 45th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy) \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-661-6140\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.outerlandssf.com\">outerlandssf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/outerlandssf\">@outerlandssf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/outerlands\">Outerlands\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> David Muller and Lana Porcello\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brett Cooper\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Zoe Dering\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fresh baked bread; Dutch pancake with organic fruit topping and housemade ricotta; Rainbow trout with wild rice, salsify puree, green garlic, wild nettles, and almond brown butter; Salted caramel pot de crème\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, brunch (Sundays only)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept 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> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No. Maximum group of 8.\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/HXXsG\">Map\u003c/a>\u003cbr />\r\n4001 Judah Street \u003cbr />\r\nSan Francisco, CA 94122\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-661-6140\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.outerlandssf.com\">outerlandssf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7770\">\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> 415-661-6140\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.outerlandssf.com\">outerlandssf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/outerlandssf\">@outerlandssf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/outerlands\">Outerlands\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> David Muller and Lana Porcello\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brett Cooper\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Zoe Dering\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fresh baked bread; Dutch pancake with organic fruit topping and housemade ricotta; Rainbow trout with wild rice, salsify puree, green garlic, wild nettles, and almond brown butter; Salted caramel pot de crème\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-3:00pm (lunch); 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, brunch (Sundays only)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept 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> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No. Maximum group of 8.\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>Outerlands: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7750\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Thursday, May 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSimplicity raised to world class standards, Outerlands is an unexpected find that reminds you that San Francisco is both a beach town and a sophisticated culinary city. Located in the outer Richmond, a stone’s throw from Ocean Beach, this cozy place captures the essence of the neighborhood and elevates the eating options by focusing on local ingredients prepared with thoughtful creativity.\u003c/p>\n\u003cp>With my family in tow, we arrived about twenty minutes before opening at 6pm to put our name down on the list that is hung ahead of opening and serves as the waitlist for the restaurant. Happily they are expanding this summer, which should help with the wait.\u003c/p>\n\u003cp>Given that we keep kosher (when we eat in restaurants, we avoid meat and shellfish), we quickly perused the menu for the clearly marked vegetarian options. Discussing our restrictions with our server, we were informed that other dishes would happily be made in a vegetarian version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we waited for our appetizers to arrive, we snacked on thick slices of homemade levain bread and butter. The most exceptional of our first courses was a Delta asparagus salad with Maitake mushrooms, sesame seeds, preserved Meyer lemon and fresh cheese. The cheese turned out to be a homemade ricotta infused with lemon flavor, which I could have happily eaten by the spoonful. \u003c/p>\n\u003cp>Our main course dishes continued our exploration of local possibilities. My skepticism about a main soup disappeared with the first spoonful. The broth was rich and full on its own but together with additions that broadly fell under the category of rice and roasted vegetables, each spoonful turned into a treat. Most surprising were the slices of kumquat. Generally known for their sour bite, they added a sweet bright note to the soup. The trout was perfectly done. Again the play of textures: the fish with the puree and the wild rice made each bite full an experience. But the combination of flavors spoke of new possibilities with old favorites making traditional ingredients rise above the everyday. Throughout our meal, wait staff stopped by to check on our progress and to answer questions.\u003c/p>\n\u003cp>We argued for a bit about what to order for dessert, all three choices looked great and in the end, ordered one of each. The Carrot Ginger Cake with Crème Fraîche and Limes was a revelation. It was light and airy, and like our main dishes, brimming with flavor. When the pot au crème with rosemary caramel popcorn was finished, there was sadness all round. Sweet and creamy, it was as tasty as it was fun. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOuterlands is perfectly named for a restaurant way out in the Sunset district, just a few blocks from Ocean Beach. Get there early — before 6:30 — because there are no reservations, and this is a meal you do not want to miss. The ambiance is funky with chipped paint, cement floors, rough wood panel walls, Mason jars for glasses and mostly tables for two, but not stacked side-by-side so conversation is easy. \u003c/p>\n\u003cp>The menu is quite eclectic, and the cuisine is unusual but outstanding. Be sure to order the homemade Levain toast and butter for nibblers over wine. We split a salad of pickled beets, rye walnut crisp, and Cara Cara oranges with a burnt honey vinaigrette, which was the perfect starter. Both of us were delighted with the main dish, which was a combo of shrimp, grits, cracked faro, snap peas, smoke pork shank, wild fennel, and pickled peppers and in human portions, i.e., not sized for a hungry horse. \u003c/p>\n\u003cp>The server was attentive but not hovering and her recommendation of the Pinot Gris was the right complement to our entree. For dessert, the pot de crème is for the chocoholic among us with an enormous sweet tooth and the apricot trifle was perfectly balanced by the Meyer lemon curd at the bottom of the cup. We had the opportunity to chat with the owner David, who opened the restaurant just 18 months ago. This is a real find and not to be missed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The restaurant has an unassuming exterior. Could be missed easily if you’re not looking for it. The interior is a tall space with a few tables and a bar. It was not as noisy as other SF restaurants. Husband and I could hold a conversation easy. The lighting could be better. There was a couple sitting near us who were holding their phone up to read the menu. \u003c/p>\n\u003cp>The restaurant interior is grungy restaurant done up in an unfinished concrete style with partial pain, very much reflecting a boathouse or workshop interior which they were probably shooting for.\u003c/p>\n\u003cp>My one issue with this restaurant was the layout. SF restaurants are notoriously cramped, but this one was just really problematic. Long rectangular space, a third of which is taken up along its length by a bar. Tables lining up on the other side and thrown in up front. The wait staff deserve medals for keeping their wonderful demeanors in a work environment where they are consistently skirting food around people. At one point when it got busy, we had people’s posteriors in our faces there’s so little room. No matter how great food is at a place, it’s not worth that. There’s one table right in front of the door that is pretty much packed around with people staring at you while you eat. In total there are about 8 tables inside and 4 out.\u003c/p>\n\u003cp>Aside from the food, which we loved, I’d like to commend the staff. They were great. We were seated within 15 minutes of our arrival without a reservation. The first table they showed us was right in front of the restroom. We asked for another and were allowed to wait until another opened up. They were quite gracious about it. The ladies were, there was guy a there who really was not too happy about us disliking anything. Our food showed up fairly quickly.\u003c/p>\n\u003cp>Regarding the food: One of the appetizers was bread and butter. Levain toast with butter. Good bread and good butter, but really, should this be served up as an appetizer you pay for? The answer is always no.\u003c/p>\n\u003cp>My entree was a dish of spring vegetables with a roasted chicken bouillon broth. It was light yet extremely deep and flavorful with herbs. It had slices of kumquats, which offered wonderful piquancy. Crunch of snap peas paired wonderfully with chewy buckwheat orzo. Cilantro complemented the dish perfectly. Baby radish, mushroom, giblets, all worked wonderfully. I cannot give enough praise to the gorgeousness that was this dish. I also had the ginger-lemon apple cider, which was fantastic! It was a cold spring day and this really hit the spot. The ginger and lemon were well-balanced and played well together without overshadowing the cider.\u003c/p>\n\u003cp>My husband had the duck confit. He’s not very much of a duck person, but he really liked the combinations of flavour of this dish. Rich, meaty confit paired very well with sweet and salty prunes and greens. The potatoes could have been better seasoned and were unremarkable. They would have added to the dish had they been crisper. He also had a glass of Sonoma Coast 2010 Pinot Noir County Line, which he did not like too much. \u003c/p>\n\u003cp>Desserts here were very creative and excellent. We shared the salted caramel pot de mousse which was amazing. Just enough chocolate as a top layer. It was served with crunchy caramel popcorn, which was an excellent foil for the smooth mousse. Sweet without being overtly so. We also shared the strawberry-almond shortcake, which was sort of like a deconstructed shortcake with the strawberry portion being served as a mousse on the side of almond cake. Loved the combination. Didn’t quite like the Meyer lemon slices on it. Didn’t feel like the dish needed it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a good restaurant. Good, not great, but I realize it is the only one of its kind around where it is. This must be the reason for the hype. If anyone were looking for something in this area, it would be the first restaurant I’d recommend them to.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Ruth:\u003c/strong> \"The Carrot Ginger Cake with Crème Fraîche and Limes was a revelation.\"\u003cbr />\u003cstrong>Stephen:\u003c/strong> \" Be sure to order the homemade Levain toast and butter for nibblers over wine.\"\u003cbr />\u003cstrong>Sharmila:\u003c/strong> \"My one issue with this restaurant was the layout. SF restaurants are notoriously cramped, but this one was just really problematic.\"",
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"description": "Ruth: "The Carrot Ginger Cake with Crème Fraîche and Limes was a revelation."Stephen: " Be sure to order the homemade Levain toast and butter for nibblers over wine."Sharmila: "My one issue with this restaurant was the layout. SF restaurants are notoriously cramped, but this one was just really problematic."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Outerlands: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7750\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Thursday, May 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSimplicity raised to world class standards, Outerlands is an unexpected find that reminds you that San Francisco is both a beach town and a sophisticated culinary city. Located in the outer Richmond, a stone’s throw from Ocean Beach, this cozy place captures the essence of the neighborhood and elevates the eating options by focusing on local ingredients prepared with thoughtful creativity.\u003c/p>\n\u003cp>With my family in tow, we arrived about twenty minutes before opening at 6pm to put our name down on the list that is hung ahead of opening and serves as the waitlist for the restaurant. Happily they are expanding this summer, which should help with the wait.\u003c/p>\n\u003cp>Given that we keep kosher (when we eat in restaurants, we avoid meat and shellfish), we quickly perused the menu for the clearly marked vegetarian options. Discussing our restrictions with our server, we were informed that other dishes would happily be made in a vegetarian version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we waited for our appetizers to arrive, we snacked on thick slices of homemade levain bread and butter. The most exceptional of our first courses was a Delta asparagus salad with Maitake mushrooms, sesame seeds, preserved Meyer lemon and fresh cheese. The cheese turned out to be a homemade ricotta infused with lemon flavor, which I could have happily eaten by the spoonful. \u003c/p>\n\u003cp>Our main course dishes continued our exploration of local possibilities. My skepticism about a main soup disappeared with the first spoonful. The broth was rich and full on its own but together with additions that broadly fell under the category of rice and roasted vegetables, each spoonful turned into a treat. Most surprising were the slices of kumquat. Generally known for their sour bite, they added a sweet bright note to the soup. The trout was perfectly done. Again the play of textures: the fish with the puree and the wild rice made each bite full an experience. But the combination of flavors spoke of new possibilities with old favorites making traditional ingredients rise above the everyday. Throughout our meal, wait staff stopped by to check on our progress and to answer questions.\u003c/p>\n\u003cp>We argued for a bit about what to order for dessert, all three choices looked great and in the end, ordered one of each. The Carrot Ginger Cake with Crème Fraîche and Limes was a revelation. It was light and airy, and like our main dishes, brimming with flavor. When the pot au crème with rosemary caramel popcorn was finished, there was sadness all round. Sweet and creamy, it was as tasty as it was fun. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOuterlands is perfectly named for a restaurant way out in the Sunset district, just a few blocks from Ocean Beach. Get there early — before 6:30 — because there are no reservations, and this is a meal you do not want to miss. The ambiance is funky with chipped paint, cement floors, rough wood panel walls, Mason jars for glasses and mostly tables for two, but not stacked side-by-side so conversation is easy. \u003c/p>\n\u003cp>The menu is quite eclectic, and the cuisine is unusual but outstanding. Be sure to order the homemade Levain toast and butter for nibblers over wine. We split a salad of pickled beets, rye walnut crisp, and Cara Cara oranges with a burnt honey vinaigrette, which was the perfect starter. Both of us were delighted with the main dish, which was a combo of shrimp, grits, cracked faro, snap peas, smoke pork shank, wild fennel, and pickled peppers and in human portions, i.e., not sized for a hungry horse. \u003c/p>\n\u003cp>The server was attentive but not hovering and her recommendation of the Pinot Gris was the right complement to our entree. For dessert, the pot de crème is for the chocoholic among us with an enormous sweet tooth and the apricot trifle was perfectly balanced by the Meyer lemon curd at the bottom of the cup. We had the opportunity to chat with the owner David, who opened the restaurant just 18 months ago. This is a real find and not to be missed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Outerlands:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The restaurant has an unassuming exterior. Could be missed easily if you’re not looking for it. The interior is a tall space with a few tables and a bar. It was not as noisy as other SF restaurants. Husband and I could hold a conversation easy. The lighting could be better. There was a couple sitting near us who were holding their phone up to read the menu. \u003c/p>\n\u003cp>The restaurant interior is grungy restaurant done up in an unfinished concrete style with partial pain, very much reflecting a boathouse or workshop interior which they were probably shooting for.\u003c/p>\n\u003cp>My one issue with this restaurant was the layout. SF restaurants are notoriously cramped, but this one was just really problematic. Long rectangular space, a third of which is taken up along its length by a bar. Tables lining up on the other side and thrown in up front. The wait staff deserve medals for keeping their wonderful demeanors in a work environment where they are consistently skirting food around people. At one point when it got busy, we had people’s posteriors in our faces there’s so little room. No matter how great food is at a place, it’s not worth that. There’s one table right in front of the door that is pretty much packed around with people staring at you while you eat. In total there are about 8 tables inside and 4 out.\u003c/p>\n\u003cp>Aside from the food, which we loved, I’d like to commend the staff. They were great. We were seated within 15 minutes of our arrival without a reservation. The first table they showed us was right in front of the restroom. We asked for another and were allowed to wait until another opened up. They were quite gracious about it. The ladies were, there was guy a there who really was not too happy about us disliking anything. Our food showed up fairly quickly.\u003c/p>\n\u003cp>Regarding the food: One of the appetizers was bread and butter. Levain toast with butter. Good bread and good butter, but really, should this be served up as an appetizer you pay for? The answer is always no.\u003c/p>\n\u003cp>My entree was a dish of spring vegetables with a roasted chicken bouillon broth. It was light yet extremely deep and flavorful with herbs. It had slices of kumquats, which offered wonderful piquancy. Crunch of snap peas paired wonderfully with chewy buckwheat orzo. Cilantro complemented the dish perfectly. Baby radish, mushroom, giblets, all worked wonderfully. I cannot give enough praise to the gorgeousness that was this dish. I also had the ginger-lemon apple cider, which was fantastic! It was a cold spring day and this really hit the spot. The ginger and lemon were well-balanced and played well together without overshadowing the cider.\u003c/p>\n\u003cp>My husband had the duck confit. He’s not very much of a duck person, but he really liked the combinations of flavour of this dish. Rich, meaty confit paired very well with sweet and salty prunes and greens. The potatoes could have been better seasoned and were unremarkable. They would have added to the dish had they been crisper. He also had a glass of Sonoma Coast 2010 Pinot Noir County Line, which he did not like too much. \u003c/p>\n\u003cp>Desserts here were very creative and excellent. We shared the salted caramel pot de mousse which was amazing. Just enough chocolate as a top layer. It was served with crunchy caramel popcorn, which was an excellent foil for the smooth mousse. Sweet without being overtly so. We also shared the strawberry-almond shortcake, which was sort of like a deconstructed shortcake with the strawberry portion being served as a mousse on the side of almond cake. Loved the combination. Didn’t quite like the Meyer lemon slices on it. Didn’t feel like the dish needed it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a good restaurant. Good, not great, but I realize it is the only one of its kind around where it is. This must be the reason for the hype. If anyone were looking for something in this area, it would be the first restaurant I’d recommend them to.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Greens: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7772\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/nzQSHeyclg8\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=Greens+Restaurant,+Marina+Boulevard,+San+Francisco,+CA&aq=0&oq=greens,+San+Francisco,+CA&sll=37.760352,-122.504995&sspn=0.034165,0.042915&ie=UTF8&hq=Greens+Restaurant,+Marina+Boulevard,+San+Francisco,+CA&t=m&cid=5816310654355357114&hnear=&ll=37.817107,-122.426748&spn=0.023731,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Greens+Restaurant,+Marina+Boulevard,+San+Francisco,+CA&aq=0&oq=greens,+San+Francisco,+CA&sll=37.760352,-122.504995&sspn=0.034165,0.042915&ie=UTF8&hq=Greens+Restaurant,+Marina+Boulevard,+San+Francisco,+CA&t=m&cid=5816310654355357114&hnear=&ll=37.817107,-122.426748&spn=0.023731,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nFort Mason, Building A (at Laguna Street)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-6222\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.greensrestaurant.com\">greensrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/greensrestaurant\">Greens Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> San Francisco Zen Center\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Annie Somerville\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sandi Sumaylo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vegetarian. Greens features creative vegetarian cuisine using the finest seasonal organic produce and high quality ingredients sourced from local farmers and purveyors, with special attention paid to the balance of colors, flavor and contrast of textures\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mesquite Grilled Brochettes with mushrooms, yellow finn potatoes, peppers, fennel, yams, red onions and Hodo Soy tofu; Masa Harina Potato Griddle Cakes with scallions, poblano chilies, cheddar and fire roasted salsa; and Wilted Spinach Salad with Knoll Farm chicory, feta, croutons, red onions, gaeta olives, mint, sherry vinegar and hot olive oil. Dessert highlights include a Chocolate Torte with salted caramel ice cream and cocoa nibs.\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> The entire menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (brunch), 5:30pm-9:00pm (prix fixe dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-2:00pm (brunch), 5:30pm-9:00 pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes (Greens to Go)\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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/greens-restaurant-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> 30 days\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> 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> 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/GjcWS\">Map\u003c/a>\u003cbr />\r\nFort Mason, Building A\u003cbr />\r\nSan Francisco, CA 94123\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-771-6222\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.greensrestaurant.com\">greensrestaurant.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7772\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-6222\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.greensrestaurant.com\">greensrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/greensrestaurant\">Greens Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> San Francisco Zen Center\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Annie Somerville\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sandi Sumaylo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vegetarian. Greens features creative vegetarian cuisine using the finest seasonal organic produce and high quality ingredients sourced from local farmers and purveyors, with special attention paid to the balance of colors, flavor and contrast of textures\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mesquite Grilled Brochettes with mushrooms, yellow finn potatoes, peppers, fennel, yams, red onions and Hodo Soy tofu; Masa Harina Potato Griddle Cakes with scallions, poblano chilies, cheddar and fire roasted salsa; and Wilted Spinach Salad with Knoll Farm chicory, feta, croutons, red onions, gaeta olives, mint, sherry vinegar and hot olive oil. Dessert highlights include a Chocolate Torte with salted caramel ice cream and cocoa nibs.\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> The entire menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:45am-2:30pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (brunch), 5:30pm-9:00pm (prix fixe dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-2:00pm (brunch), 5:30pm-9:00 pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes (Greens to Go)\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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/greens-restaurant-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> 30 days\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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Greens Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7754\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Thursday, May 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has been open since 1979 and is now a Bay Area institution. It is a vegetarian restaurant sitting in a wonderful warehouse type space in Fort Mason with large lofty ceilings and a beautiful view of the Marina, the Golden Gate, and its eponymous bridge. As far as space alone goes, few can compare with this. We’ve been here too many times to count in the years we’ve lived here, and this restaurant has yet to disappoint. It has a solid wait staff that is attentive and courteous. It helps to make a reservation since the restaurant is very popular. We had for this time that we visited yet again.\u003c/p>\n\u003cp>One of the wonderful things we’ve found about the food here is that it is as fresh and wholesome as one can find at any restaurant. This time we visited for their spring menu. We had a cold appetizer of fresh spring rolls, a dish that showcases the flavor of the vegetable very well. It plays off with the flavor of the mint. This along with the peanut sauce is fantastic. The warm cauliflower salad was a revelation. Well-cooked cauliflower with some crispy edges tossed with a fabulous tarragon mustard vinaigrette. The salty capers and pine nuts just add good contrast to the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the entrees we tried was a butternut squash and sweet potato gratin, a very filling dish rife with many textures and flavors, all complementing each other superbly with a little bit of each in every bite. The texture of the gratin plays very well with the grilled polenta and kale and chard it is served with. The other entree was a red curry served with rice. The curry captures the essence of a Thai curry with its fresh coconut and spices. I wish for slightly more heat, but flavor-wise it is smoky and complex and very satisfying.\u003c/p>\n\u003cp>Desserts were amazing. The butterscotch pot de crème is malty and caramel all at the same time — flavors I can taste in Humphrey Slocombe’s Secret Breakfast. Perhaps they share the same alcoholic base? The honeycomb toffee it is served with is just as delightful and offers up a perfect textural contrast. The vanilla cake is perfect to sample along with the fruit of the season. It is coffee cake-like in texture served with the most incredibly fresh fruit compote. It’s very light for a dense textured cake. \u003c/p>\n\u003cp>We have taken many out-of-town friends and relatives here over the years who have all loved it. The food here is prepared with thought and care. It’s one of our favorite restaurants in this city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Tuesday, May 22, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Golden Gate Bridge, framed by sailboats and mountains at sunset, is an exceptional setting for a dinner and the view afforded diners at Greens in San Francisco’s historic Fort. A pioneer in the field of high-end vegetarian cuisine, Greens provides an elegant setting for a festive meal. The clean lines of the furniture and the expansive pieces of art reflect the view and create and lovely dinning environment. The extensive menu highlighted the diversity of regional produce and an array of ways to prepare vegetarian meals.\u003c/p>\n\u003cp>The homemade bread that started the meal was the perfect combination of crust and crumb and not a piece was left before we ordered our first course. Though we chose to order three appetizers, our friendly and well-informed server suggested that our party of four would be well served by two. The two that she had recommended were a wonderful start to our meal. A cauliflower salad with multiple varieties was highlighted a mix of color and taste. The potato leek pancakes were crispy on the outside and tender within. Unfortunately the wild mushrooms, which included several varieties, were less successful. \u003c/p>\n\u003cp>Our main course selections highlighted seasonal produce. The bright flavors burst forth from the filling of the handmade pea and asparagus ravioli and were delightfully light but also substantial. The unusual combination of cheese, asparagus, and Meyer lemon were a delicious topping for the pizza. The subtle and complex flavor of the butternut squash and sweet potato gratin made it a highlight of our meal. The use of smoked peppers gave depth to the dish and contrasted with the clean flavor of the custard topping.\u003c/p>\n\u003cp>There are many options for wine to be had by the glass at Greens, and we relied on our server for suggestions. Each choice was spot.\u003c/p>\n\u003cp>One should not confuse vegetarian with insubstantial. Portions are ample and filling. We found little room for dessert. Among the many tantalizing options, we settled on a butterscotch pot de crème and were pleased with our choice. The texture was perfectly creamy, and the flavor took the simple concept of pudding to a proper level for fancy dining without losing the essence of what makes this a comfort food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Monday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has “location, location, location”: Building A at Fort Mason with an unrivaled view of the Golden Gate Bridge at sunset when we arrived at 7 PM. As a life-long carnivore, I was disappointed that Greens was one of my assigned \u003cem>Check, Please!\u003c/em> restaurants. Disappointment was transformed into delight at my first-ever vegetarian dining experience.\u003c/p>\n\u003cp>Greens is housed in a former warehouse — no attempt to cover this fact — so the ambiance is utilitarian, bright, and airy thanks to large windows and a very high ceiling. My companion and I were seated at a lovely and unique burl table in the center of the restaurant. It was perfectly configured for conversation and the noise level was nil.\u003c/p>\n\u003cp>The wait staff was welcoming and solicitous and quick on recommendations for wine, first course, entree and dessert — all of which I followed. The asparagus appetizer was perfectly al dente, garnished with a bit of Chioggia beets, goat cheese, watercress, endive, and dressed with lemon vinaigrette that nicely balanced the asparagus. My friend claimed that his potato leek griddle cakes were beyond excellent.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My entree, the butternut squash and sweet potato gratin with chiles, onions, and smoked cheddar was served with tomatillo sauce and grilled polenta. It was as tasty as any meat casserole I’ve ever had. My companion was delighted with his farro risotto with mushrooms and peas. For dessert, he opted for the flourless chocolate cake, and I, for citrus sorbet sandwiched between two large cookies with small slices of orange in a berry coulis. It was a perfectly tart finish to a wonderful meal. I enjoyed a glass of the recommended Preston Sauvignon Blanc (2010), which was a large enough portion to last the entire meal. All in all, the food and ambiance were great. My friend and I gave Greens an “A.” I now believe that there is life after meat.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Greens Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7754\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">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/cp711iPod.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/sharmila-badkar125x125.jpg\" alt=\"Sharmila Badkar\" title=\"Sharmila Badkar\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sharmila\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Greens Restaurant\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Thursday, May 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has been open since 1979 and is now a Bay Area institution. It is a vegetarian restaurant sitting in a wonderful warehouse type space in Fort Mason with large lofty ceilings and a beautiful view of the Marina, the Golden Gate, and its eponymous bridge. As far as space alone goes, few can compare with this. We’ve been here too many times to count in the years we’ve lived here, and this restaurant has yet to disappoint. It has a solid wait staff that is attentive and courteous. It helps to make a reservation since the restaurant is very popular. We had for this time that we visited yet again.\u003c/p>\n\u003cp>One of the wonderful things we’ve found about the food here is that it is as fresh and wholesome as one can find at any restaurant. This time we visited for their spring menu. We had a cold appetizer of fresh spring rolls, a dish that showcases the flavor of the vegetable very well. It plays off with the flavor of the mint. This along with the peanut sauce is fantastic. The warm cauliflower salad was a revelation. Well-cooked cauliflower with some crispy edges tossed with a fabulous tarragon mustard vinaigrette. The salty capers and pine nuts just add good contrast to the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the entrees we tried was a butternut squash and sweet potato gratin, a very filling dish rife with many textures and flavors, all complementing each other superbly with a little bit of each in every bite. The texture of the gratin plays very well with the grilled polenta and kale and chard it is served with. The other entree was a red curry served with rice. The curry captures the essence of a Thai curry with its fresh coconut and spices. I wish for slightly more heat, but flavor-wise it is smoky and complex and very satisfying.\u003c/p>\n\u003cp>Desserts were amazing. The butterscotch pot de crème is malty and caramel all at the same time — flavors I can taste in Humphrey Slocombe’s Secret Breakfast. Perhaps they share the same alcoholic base? The honeycomb toffee it is served with is just as delightful and offers up a perfect textural contrast. The vanilla cake is perfect to sample along with the fruit of the season. It is coffee cake-like in texture served with the most incredibly fresh fruit compote. It’s very light for a dense textured cake. \u003c/p>\n\u003cp>We have taken many out-of-town friends and relatives here over the years who have all loved it. The food here is prepared with thought and care. It’s one of our favorite restaurants in this city.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/ruth-abusch-magder125x125.jpg\" alt=\"Ruth Abusch-Magder\" title=\"Ruth Abusch-Magder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Rabbi\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Outerlands\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Tuesday, May 22, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Golden Gate Bridge, framed by sailboats and mountains at sunset, is an exceptional setting for a dinner and the view afforded diners at Greens in San Francisco’s historic Fort. A pioneer in the field of high-end vegetarian cuisine, Greens provides an elegant setting for a festive meal. The clean lines of the furniture and the expansive pieces of art reflect the view and create and lovely dinning environment. The extensive menu highlighted the diversity of regional produce and an array of ways to prepare vegetarian meals.\u003c/p>\n\u003cp>The homemade bread that started the meal was the perfect combination of crust and crumb and not a piece was left before we ordered our first course. Though we chose to order three appetizers, our friendly and well-informed server suggested that our party of four would be well served by two. The two that she had recommended were a wonderful start to our meal. A cauliflower salad with multiple varieties was highlighted a mix of color and taste. The potato leek pancakes were crispy on the outside and tender within. Unfortunately the wild mushrooms, which included several varieties, were less successful. \u003c/p>\n\u003cp>Our main course selections highlighted seasonal produce. The bright flavors burst forth from the filling of the handmade pea and asparagus ravioli and were delightfully light but also substantial. The unusual combination of cheese, asparagus, and Meyer lemon were a delicious topping for the pizza. The subtle and complex flavor of the butternut squash and sweet potato gratin made it a highlight of our meal. The use of smoked peppers gave depth to the dish and contrasted with the clean flavor of the custard topping.\u003c/p>\n\u003cp>There are many options for wine to be had by the glass at Greens, and we relied on our server for suggestions. Each choice was spot.\u003c/p>\n\u003cp>One should not confuse vegetarian with insubstantial. Portions are ample and filling. We found little room for dessert. Among the many tantalizing options, we settled on a butterscotch pot de crème and were pleased with our choice. The texture was perfectly creamy, and the flavor took the simple concept of pudding to a proper level for fancy dining without losing the essence of what makes this a comfort food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/stephen-privett125x125.jpg\" alt=\"Stephen Privett\" title=\"Stephen Privett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bella Trattoria\u003cbr>\n\u003cstrong>Reviewed Greens Restaurant:\u003c/strong> Monday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Greens has “location, location, location”: Building A at Fort Mason with an unrivaled view of the Golden Gate Bridge at sunset when we arrived at 7 PM. As a life-long carnivore, I was disappointed that Greens was one of my assigned \u003cem>Check, Please!\u003c/em> restaurants. Disappointment was transformed into delight at my first-ever vegetarian dining experience.\u003c/p>\n\u003cp>Greens is housed in a former warehouse — no attempt to cover this fact — so the ambiance is utilitarian, bright, and airy thanks to large windows and a very high ceiling. My companion and I were seated at a lovely and unique burl table in the center of the restaurant. It was perfectly configured for conversation and the noise level was nil.\u003c/p>\n\u003cp>The wait staff was welcoming and solicitous and quick on recommendations for wine, first course, entree and dessert — all of which I followed. The asparagus appetizer was perfectly al dente, garnished with a bit of Chioggia beets, goat cheese, watercress, endive, and dressed with lemon vinaigrette that nicely balanced the asparagus. My friend claimed that his potato leek griddle cakes were beyond excellent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My entree, the butternut squash and sweet potato gratin with chiles, onions, and smoked cheddar was served with tomatillo sauce and grilled polenta. It was as tasty as any meat casserole I’ve ever had. My companion was delighted with his farro risotto with mushrooms and peas. For dessert, he opted for the flourless chocolate cake, and I, for citrus sorbet sandwiched between two large cookies with small slices of orange in a berry coulis. It was a perfectly tart finish to a wonderful meal. I enjoyed a glass of the recommended Preston Sauvignon Blanc (2010), which was a large enough portion to last the entire meal. All in all, the food and ambiance were great. My friend and I gave Greens an “A.” I now believe that there is life after meat.\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/40/2012/04/leslie-drinkingwine100x100.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/CLQeeH_1IgM\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=7737\">episode 711\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.hagafen.com\">\u003cstrong>2010 Hagafen Roussanne, Lodi, California $18\u003c/strong>\u003c/a>\u003cbr>\nIt’s difficult to find a single varietal wine made from Roussanne. This southern French grape is usually partnered with white grapes, Marsanne and Viognier, but this succulently fruity wine maintains its uniqueness. Crisp yet smooth, this Kosher wine is all about quality. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hagafen.com\">\u003cstrong>2008 Prix Cabernet Franc, Napa Valley, California $55\u003c/strong>\u003c/a>\u003cbr>\nPart of the Hagafen winery portfolio, this supple sipper is crafted with the Cabernet Franc variety, which is normally a blending grape. It’s aromatic, stylish and elegant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/wine-711-560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"511\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/wine-711-560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 711\" title=\"Wines drank on set of Check, Please! Bay Area episode 711\" class=\"alignnone size-full wp-image-7814\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/wine-711-560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/wine-711-560-400x365.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.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>\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/CLQeeH_1IgM'\n title='//www.youtube.com/embed/CLQeeH_1IgM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7737\">episode 711\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.hagafen.com\">\u003cstrong>2010 Hagafen Roussanne, Lodi, California $18\u003c/strong>\u003c/a>\u003cbr>\nIt’s difficult to find a single varietal wine made from Roussanne. This southern French grape is usually partnered with white grapes, Marsanne and Viognier, but this succulently fruity wine maintains its uniqueness. Crisp yet smooth, this Kosher wine is all about quality. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hagafen.com\">\u003cstrong>2008 Prix Cabernet Franc, Napa Valley, California $55\u003c/strong>\u003c/a>\u003cbr>\nPart of the Hagafen winery portfolio, this supple sipper is crafted with the Cabernet Franc variety, which is normally a blending grape. It’s aromatic, stylish and elegant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\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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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"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.",
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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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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