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"content": "\u003cp>\u003cstrong>Loló Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7658\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/IijXMKn6Rdg\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/VKHvor\">Map\u003c/a>\u003cbr>\n\u003cdel datetime=\"2014-02-03T22:29:58+00:00\">3230 22nd Street (at Mission and Bartlett)\u003c/del>\u003cbr>\nNEW ADDRESS: 974 Valencia Street (at 21st and Liberty)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), Paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-643-5656\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lolorestaurantsf@gmail.com\">lolorestaurantsf@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lolosf.com\">lolosf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/lolorestaurant\">@LOLOrestaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jorge Martinez Lillard and Juan Carlos Ruelas\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jorge Martinez Lillard\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jorge Martinez Lillard \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mexican, Mexican Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Taco Tropical, Tuna Tacon, Pistachio Encrusted Salmon, Crab and Chorizo Tostadas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine (Agave Bar)\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> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/lolo\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 days for weekends. \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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No \u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Loló Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7616\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI chose Lolo as my restaurant because it works on many different levels. It’s an easy place to start or end your night with a quick bite or use it as a date-night restaurant, because everything is made to share. I’ve even had larger groups in here and the staff are always more than accommodating with any kind of request we’ve had. \u003c/p>\n\u003cp>While the beer and wine list isn’t overwhelming, they do have several wines on-tap, and they also have a fermented agave (like tequila)-based margarita, which was one of the best margaritas I’ve had in a long time. The wine tends to be on the interesting side, as I’ve had a sparkling Shiraz and other wines that perfectly compliment the food. The staff is knowledgeable about their wine list and able to make excellent suggestions. \u003c/p>\n\u003cp>Since the restaurant is family run, they get to know you quickly and constantly recommend special items that may or may not be on the menu. Always try the specials, because you never know when you’re going to see them again. Tonight’s offering was the Gambas Bravas, shrimp in a spicy sauce with grilled bread for dipping and a soft shell crab taco. Neither dish disappointed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because the tables are so close it’s almost like you’re getting a parade of food; you’re always getting an eyeful of the different dishes. Just when you think you’re done, there is bound to be one more thing you want to try!\u003c/p>\n\u003cp>I must have worked my way through the menu at least twice, but you always have to get the tropical tacos and the lamb burger sliders. The tropical tacos are fried shrimp tacos with sliced jicama as the “tortillas” with a spicy crema and pineapple mango salsa over the top. I get these every time I eat here: sometimes I get two orders. The lamb sliders are a perfect size of lamb in a soft bun with a pepperoncini skewered through the top and crispy potato matchstick. So simple yet so good\u003c/p>\n\u003cp>The bread with the dipping sauce is so good that we even figured out how to make it at home and it’s a staple whenever we have people over.\u003c/p>\n\u003cp>Even though I always seem to find myself sitting at the bar, the atmosphere definitely matches the ambiance. The place is awash in bright colors and one wall is decorated with small paper boats, the bar is covered with Mexican loto forms, and the bathrooms have a tropical island theme. It the small details that make it work even better.\u003c/p>\n\u003cp>Overall, I love that whether I’m in the neighborhood at the farmer’s market, seeing live music at the bar next door, or driving back across town, a stop at Lolo is a must along the way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLolo’s is a small, friendly, bistro in the Mission of San Francisco, near a campus of the City College of San Francisco, where you can linger with a friend and lazily work your way through a menu that invites sharing a sequence of tasty treats. We chose an inside window table where we could enjoy both the Mission street scene as well as visitors to the local farmers’ market. \u003c/p>\n\u003cp>The small staff was very attentive and efficient. From the restaurant’s own description: “Loló was designed by Lorena Zertuche using many recycled materials… in an attempt to create an environment that is fun and without pretention.” We began our evening with a delicious and ample guacamole that we almost didn’t finish. For libations, we chose a Blue Moon brew and an agave wine margarita. The latter was quite refreshing. Since the agave cactus yields both tequilas and wines, this wine margarita offers a quite refreshing drink without the intensity of the tequila, but with its own special kick from the mixture of salt and dried chilies that rimmed the glass. \u003c/p>\n\u003cp>Delicious crab and chorizo tostadas were next with a lovely sandia pepper aioli. In turn, these were followed by carnitas: pork “confit” beautifully served in a banana leaf, accompanied by roasted tomatillo sauce and guacamole, and easily transferred to blue corn tortillas. Some near us continued to sample more items, but we concluded with Grandma’s superb chocolate Mexican flan. The total cost before tip was $57. The parking logistics in the Mission can be quite daunting, but Lolo is fortunate to be a half block from a public parking garage. One needs to enter on 21st Street near Bartlet and drive to the far end of the garage and park where there is a pedestrian exit to 22nd Street. BART is within easy walking distance as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Monday, May 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Loló is a fun spot with good energy; it serves a variety of Mexican-style tapas. It’s a great place to go with a group, or if you’re in the mood for an array of small bites. While Loló is a Mexican-style restaurant, it’s a break from the more traditional taquerias in the Mission with variations on some expected (and even unexpected) dishes.\u003c/p>\n\u003cp>We ordered a little bit of everything, and nothing disappointed. Of course there were standouts, but the entire spread was fresh and inventive. Of the 12 tapas, the major stars were lamb sliders, crab tostadas, and arugula salad. Whenever I go back, the lamb sliders will be on my must-have list. They were served on brioche buns with a rich, creamy mushroom sauce and slivers of porcinis. We ended up mopping up the sauce with our slider buns — it was that good! And there were pepperoncini to add the optional but always welcomed kick. The arugula salad, while basic, was a fresh mix of greens, goat cheese, pine nuts, and dried fruit. I could have asked for more goat cheese and pine nuts, but when isn’t that the case? We also had a round of the tamarind margaritas that were crisp, refreshing, sweet and sour and served with flavored salt! And the Pedro Papantla ice cream dessert tasted like a liqueur-soaked buttercream ball — decadent and delicious!\u003c/p>\n\u003cp>The space itself is brightly colored and welcoming. There are cute cowboy boot vases around the restaurant and somewhat bizarre tiny clothes hanging on the brightly painted walls. (Apparently, they’re Quinceañeras decor.) Also, the bathroom is quite the experience – with the sounds of birds chirping in what I imagine to be a rainforest or tropical setting.\u003c/p>\n\u003cp>The weak point was the occasionally sporadic service though it didn’t really affect our overall experience. The servers, who were all very friendly, continually brought our tapas that came in three rounds: first were vegetable dishes, then seafood, and finally meat. However it was occasionally hard to get their attention to order. This wasn’t a big deal overall though as we all were devouring the tapas.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Loló is delicious and fun and a good bang for your buck! Go with a group and try a little bit of everything. Especially the lamb sliders and the margaritas.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Michael:\u003c/strong> \"You always have to get the tropical tacos and the lamb burger sliders.\"\u003cbr />\u003cstrong>Bill:\u003c/strong> \"this wine margarita offers a quite refreshing drink without the intensity of the tequila.\"\u003cbr />\u003cstrong>Taylor:\u003c/strong> \"Of the 12 tapas, the major stars were lamb sliders, crab tostadas, and arugula salad.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Loló Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7616\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI chose Lolo as my restaurant because it works on many different levels. It’s an easy place to start or end your night with a quick bite or use it as a date-night restaurant, because everything is made to share. I’ve even had larger groups in here and the staff are always more than accommodating with any kind of request we’ve had. \u003c/p>\n\u003cp>While the beer and wine list isn’t overwhelming, they do have several wines on-tap, and they also have a fermented agave (like tequila)-based margarita, which was one of the best margaritas I’ve had in a long time. The wine tends to be on the interesting side, as I’ve had a sparkling Shiraz and other wines that perfectly compliment the food. The staff is knowledgeable about their wine list and able to make excellent suggestions. \u003c/p>\n\u003cp>Since the restaurant is family run, they get to know you quickly and constantly recommend special items that may or may not be on the menu. Always try the specials, because you never know when you’re going to see them again. Tonight’s offering was the Gambas Bravas, shrimp in a spicy sauce with grilled bread for dipping and a soft shell crab taco. Neither dish disappointed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because the tables are so close it’s almost like you’re getting a parade of food; you’re always getting an eyeful of the different dishes. Just when you think you’re done, there is bound to be one more thing you want to try!\u003c/p>\n\u003cp>I must have worked my way through the menu at least twice, but you always have to get the tropical tacos and the lamb burger sliders. The tropical tacos are fried shrimp tacos with sliced jicama as the “tortillas” with a spicy crema and pineapple mango salsa over the top. I get these every time I eat here: sometimes I get two orders. The lamb sliders are a perfect size of lamb in a soft bun with a pepperoncini skewered through the top and crispy potato matchstick. So simple yet so good\u003c/p>\n\u003cp>The bread with the dipping sauce is so good that we even figured out how to make it at home and it’s a staple whenever we have people over.\u003c/p>\n\u003cp>Even though I always seem to find myself sitting at the bar, the atmosphere definitely matches the ambiance. The place is awash in bright colors and one wall is decorated with small paper boats, the bar is covered with Mexican loto forms, and the bathrooms have a tropical island theme. It the small details that make it work even better.\u003c/p>\n\u003cp>Overall, I love that whether I’m in the neighborhood at the farmer’s market, seeing live music at the bar next door, or driving back across town, a stop at Lolo is a must along the way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Thursday, May 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLolo’s is a small, friendly, bistro in the Mission of San Francisco, near a campus of the City College of San Francisco, where you can linger with a friend and lazily work your way through a menu that invites sharing a sequence of tasty treats. We chose an inside window table where we could enjoy both the Mission street scene as well as visitors to the local farmers’ market. \u003c/p>\n\u003cp>The small staff was very attentive and efficient. From the restaurant’s own description: “Loló was designed by Lorena Zertuche using many recycled materials… in an attempt to create an environment that is fun and without pretention.” We began our evening with a delicious and ample guacamole that we almost didn’t finish. For libations, we chose a Blue Moon brew and an agave wine margarita. The latter was quite refreshing. Since the agave cactus yields both tequilas and wines, this wine margarita offers a quite refreshing drink without the intensity of the tequila, but with its own special kick from the mixture of salt and dried chilies that rimmed the glass. \u003c/p>\n\u003cp>Delicious crab and chorizo tostadas were next with a lovely sandia pepper aioli. In turn, these were followed by carnitas: pork “confit” beautifully served in a banana leaf, accompanied by roasted tomatillo sauce and guacamole, and easily transferred to blue corn tortillas. Some near us continued to sample more items, but we concluded with Grandma’s superb chocolate Mexican flan. The total cost before tip was $57. The parking logistics in the Mission can be quite daunting, but Lolo is fortunate to be a half block from a public parking garage. One needs to enter on 21st Street near Bartlet and drive to the far end of the garage and park where there is a pedestrian exit to 22nd Street. BART is within easy walking distance as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Loló Restaurant:\u003c/strong> Monday, May 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Loló is a fun spot with good energy; it serves a variety of Mexican-style tapas. It’s a great place to go with a group, or if you’re in the mood for an array of small bites. While Loló is a Mexican-style restaurant, it’s a break from the more traditional taquerias in the Mission with variations on some expected (and even unexpected) dishes.\u003c/p>\n\u003cp>We ordered a little bit of everything, and nothing disappointed. Of course there were standouts, but the entire spread was fresh and inventive. Of the 12 tapas, the major stars were lamb sliders, crab tostadas, and arugula salad. Whenever I go back, the lamb sliders will be on my must-have list. They were served on brioche buns with a rich, creamy mushroom sauce and slivers of porcinis. We ended up mopping up the sauce with our slider buns — it was that good! And there were pepperoncini to add the optional but always welcomed kick. The arugula salad, while basic, was a fresh mix of greens, goat cheese, pine nuts, and dried fruit. I could have asked for more goat cheese and pine nuts, but when isn’t that the case? We also had a round of the tamarind margaritas that were crisp, refreshing, sweet and sour and served with flavored salt! And the Pedro Papantla ice cream dessert tasted like a liqueur-soaked buttercream ball — decadent and delicious!\u003c/p>\n\u003cp>The space itself is brightly colored and welcoming. There are cute cowboy boot vases around the restaurant and somewhat bizarre tiny clothes hanging on the brightly painted walls. (Apparently, they’re Quinceañeras decor.) Also, the bathroom is quite the experience – with the sounds of birds chirping in what I imagine to be a rainforest or tropical setting.\u003c/p>\n\u003cp>The weak point was the occasionally sporadic service though it didn’t really affect our overall experience. The servers, who were all very friendly, continually brought our tapas that came in three rounds: first were vegetable dishes, then seafood, and finally meat. However it was occasionally hard to get their attention to order. This wasn’t a big deal overall though as we all were devouring the tapas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Loló is delicious and fun and a good bang for your buck! Go with a group and try a little bit of everything. Especially the lamb sliders and the margaritas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Salute E Vita Ristorante: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Salute E Vita Ristorante: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7653\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/9cM4_mDYGCQ\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=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&aq=0&oq=Salute+E+Vita+Ristorante&sll=37.755542,-122.419498&sspn=0.035084,0.042915&ie=UTF8&hq=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&hnear=&radius=15000&t=m&cid=17020180765342640887&ll=37.925717,-122.3489&spn=0.023696,0.036478&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=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&aq=0&oq=Salute+E+Vita+Ristorante&sll=37.755542,-122.419498&sspn=0.035084,0.042915&ie=UTF8&hq=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&hnear=&radius=15000&t=m&cid=17020180765342640887&ll=37.925717,-122.3489&spn=0.023696,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1900 Esplanade Drive (at Marina Bay Parkway)\u003cbr>\nRichmond, CA 94804\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-215-0803\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:salutemarinabay@yahoo.com\">salutemarinabay@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.salutemarinabay.com/\">salutemarinabay.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Salute-E-Vita-Ristorante/138845512859750\">Salute E Vita\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Menbere Aklilu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Fernando Aguayo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Traci McWain\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Center of Italy\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Zuppa de Pesce, Osso Buco alla Milanese, Melanzane alla Parmigiana, Fettuccine Provinciale, Crespelle di Granchio\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> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>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/salute-e-vita-ristorante\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong>Yes, for weekend dinners or Sunday brunch\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Bjb04\">Map\u003c/a>\u003cbr />\r\n1900 Esplanade Drive\u003cbr /> Richmond, CA 94804\u003cbr />\u003cstrong>Phone:\u003c/strong> 510-215-0803\u003cbr /> \u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.salutemarinabay.com/\">salutemarinabay.com\u003c/a>\u003cbr /> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7653\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Salute E Vita Ristorante: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7653\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/9cM4_mDYGCQ'\n title='//www.youtube.com/embed/9cM4_mDYGCQ'\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=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&aq=0&oq=Salute+E+Vita+Ristorante&sll=37.755542,-122.419498&sspn=0.035084,0.042915&ie=UTF8&hq=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&hnear=&radius=15000&t=m&cid=17020180765342640887&ll=37.925717,-122.3489&spn=0.023696,0.036478&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=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&aq=0&oq=Salute+E+Vita+Ristorante&sll=37.755542,-122.419498&sspn=0.035084,0.042915&ie=UTF8&hq=Salute+e+Vita+Ristorante,+Esplanade+Drive,+Richmond,+CA&hnear=&radius=15000&t=m&cid=17020180765342640887&ll=37.925717,-122.3489&spn=0.023696,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1900 Esplanade Drive (at Marina Bay Parkway)\u003cbr>\nRichmond, CA 94804\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), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-215-0803\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:salutemarinabay@yahoo.com\">salutemarinabay@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.salutemarinabay.com/\">salutemarinabay.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Salute-E-Vita-Ristorante/138845512859750\">Salute E Vita\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Menbere Aklilu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Fernando Aguayo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Traci McWain\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Center of Italy\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Zuppa de Pesce, Osso Buco alla Milanese, Melanzane alla Parmigiana, Fettuccine Provinciale, Crespelle di Granchio\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> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm, 3:00pm-6:00pm (happy hour)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>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/salute-e-vita-ristorante\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong>Yes, for weekend dinners or Sunday brunch\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Salute E Vita Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7624\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Tuesday, May 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in an 80-year-old harbormaster’s house, Salute E Vita sits at the center of the Richmond Harbor in the East Bay. Here Henry Kaiser, Clay Bedford, and others oversaw building over 700 Liberty and Victory Ships during WWII. Today it is a park hosting a Rosie the Riveter exhibit, which also outlines the dimensions of one ship.\u003c/p>\n\u003cp>Overlooking the harbor with anchored sail and power vessels and San Francisco in the distance, Salute E Vita is a romantic getaway. The owner, Menbere Aklilu, of African-Italian heritage, continues this romantic theme with her visual trademark — a single red rose on every stair of the staircase rising to the second floor. Membere began as a $7-an-hour employee at Salute E Vita and worked her way up to become its owner.\u003c/p>\n\u003cp>The menu is Italian Continental. For our first course, we feasted upon three seafood dishes. The Risotto di Giorno, a medley of clams, calamari, and other delights of the sea was perfectly prepared, not too sticky nor watery. The Cioppino, a fisherman’s seafood stew, was also a luscious blend of seafood in a red wine sauce. Finally, the Fettuccini Mare Terra was also well prepared, particularly when topped by freshly grated Parmesan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our second course, we split Agnello Scottadito (burnt finger), scrumptious and tender spring lamb, with a delicious wine reduction. These entries ranged between $19 and $21. The wine list is very fairly priced. A well-balanced 2009 Trefethen Double T Chardonnay was $38 and a 2006 Lava Cap Zinfandel only $44.00. All desserts are typically prepared in house. We split a well-executed cream brûlée and a tiramisu.\u003c/p>\n\u003cp>My very first meal at Salute was a memorable brunch two years ago. Since then, I have also discovered the addictive happy hours in the bar, which offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area! Snag a window table and have an early light dinner! An added bonus, there is ample free parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSalute E Vita sits at the edge of the Richmond Marina, in an historic 100-year old building serving unfussy and uncomplicated Italian food.\u003c/p>\n\u003cp>Most people seem to be there for the views as the food is clearly secondary. There’s nothing on the menu that’s going to challenge even the simplest palate. Portions are large and filling, if even a little unadventurous.\u003c/p>\n\u003cp>Order your drinks early and often, as it seems to take a while to get even a simple drink like a gin and tonic, though the prices are quite reasonable. The wine, like the food, is not going to put anybody out, as evidenced by the White Zinfandel prominently listed on the menu. It was our experience, if your drink (including water) was empty you had to flag someone down for another drink instead of them asking if you wanted something else. This included when the owner dropped food off and looked at the empty glasses.\u003c/p>\n\u003cp>There were many things that were house made, but the “Fettuccine” in one dish was kind of a cross between linguine and something a little thicker. Definitely not fettuccine, though.\u003c/p>\n\u003cp>Desserts seemed to follow the pattern set by the rest of the food. They may have been made in house, but there wasn’t anything out of the ordinary; Tiramisu, fruit tart, chocolate mousse and literally a simple bowl of strawberries topped with whipped cream.\u003c/p>\n\u003cp>If you lived in one of the surrounding apartments that we saw on our way in, I think that this would be a comfortable place to grab a bite. I did think that the bar looked more intimate with an attentive bartender. \u003c/p>\n\u003cp>The food, beverage and service was all okay, but not necessarily anything that we’d go out of way for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Salute E Vita isn’t remarkable, but you get the feeling that it’s a place for some of its diners to reminisce. The ambience is fine, but it’s probably not worth a drive to Richmond (perhaps unless you live in the East Bay). Having said that, the food is average Italian and the service is pleasant but not noteworthy. I kept asking myself who would choose to go here, and my two guesses are: families who have an emotional connection and/or your grandparents.\u003c/p>\n\u003cp>From what I’ve gathered, the ambience appears to be the main draw for most diners. Ultimately, it wasn’t that charming. It’s in an old Victorian home, which could in theory have an understated sweetness, in the Richmond marina. But that only goes so far… To us, it felt more like a stale dining room. \u003c/p>\n\u003cp>The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay. The linguine con pollo was overly creamy and only had an occasional mild roast pepper flavor. The noodles’ texture, which was a well-prepared al dente, was the best thing about the pasta. The pizza wasn’t as strong as the pasta as it was fairly mushy and had the ingredients not been fresh it seemed like it could have been a frozen meal. Also, there was nothing distinguishable about the caprese, one of my favorite dishes, or the tiramisu from any other generic Italian restaurant’s offerings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In all honesty, I wish I hadn’t been so underwhelmed with Salute E Vita as Italian food can be a good go-to. But what it comes down to is the question of who would travel all the way to Richmond to have an overpriced and mediocre meal in an outdated dining room?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Salute E Vita Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7624\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Tuesday, May 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in an 80-year-old harbormaster’s house, Salute E Vita sits at the center of the Richmond Harbor in the East Bay. Here Henry Kaiser, Clay Bedford, and others oversaw building over 700 Liberty and Victory Ships during WWII. Today it is a park hosting a Rosie the Riveter exhibit, which also outlines the dimensions of one ship.\u003c/p>\n\u003cp>Overlooking the harbor with anchored sail and power vessels and San Francisco in the distance, Salute E Vita is a romantic getaway. The owner, Menbere Aklilu, of African-Italian heritage, continues this romantic theme with her visual trademark — a single red rose on every stair of the staircase rising to the second floor. Membere began as a $7-an-hour employee at Salute E Vita and worked her way up to become its owner.\u003c/p>\n\u003cp>The menu is Italian Continental. For our first course, we feasted upon three seafood dishes. The Risotto di Giorno, a medley of clams, calamari, and other delights of the sea was perfectly prepared, not too sticky nor watery. The Cioppino, a fisherman’s seafood stew, was also a luscious blend of seafood in a red wine sauce. Finally, the Fettuccini Mare Terra was also well prepared, particularly when topped by freshly grated Parmesan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our second course, we split Agnello Scottadito (burnt finger), scrumptious and tender spring lamb, with a delicious wine reduction. These entries ranged between $19 and $21. The wine list is very fairly priced. A well-balanced 2009 Trefethen Double T Chardonnay was $38 and a 2006 Lava Cap Zinfandel only $44.00. All desserts are typically prepared in house. We split a well-executed cream brûlée and a tiramisu.\u003c/p>\n\u003cp>My very first meal at Salute was a memorable brunch two years ago. Since then, I have also discovered the addictive happy hours in the bar, which offer stellar sunsets and feature some of the best British fish and chips as well as one of the best American hamburgers in the Bay Area! Snag a window table and have an early light dinner! An added bonus, there is ample free parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSalute E Vita sits at the edge of the Richmond Marina, in an historic 100-year old building serving unfussy and uncomplicated Italian food.\u003c/p>\n\u003cp>Most people seem to be there for the views as the food is clearly secondary. There’s nothing on the menu that’s going to challenge even the simplest palate. Portions are large and filling, if even a little unadventurous.\u003c/p>\n\u003cp>Order your drinks early and often, as it seems to take a while to get even a simple drink like a gin and tonic, though the prices are quite reasonable. The wine, like the food, is not going to put anybody out, as evidenced by the White Zinfandel prominently listed on the menu. It was our experience, if your drink (including water) was empty you had to flag someone down for another drink instead of them asking if you wanted something else. This included when the owner dropped food off and looked at the empty glasses.\u003c/p>\n\u003cp>There were many things that were house made, but the “Fettuccine” in one dish was kind of a cross between linguine and something a little thicker. Definitely not fettuccine, though.\u003c/p>\n\u003cp>Desserts seemed to follow the pattern set by the rest of the food. They may have been made in house, but there wasn’t anything out of the ordinary; Tiramisu, fruit tart, chocolate mousse and literally a simple bowl of strawberries topped with whipped cream.\u003c/p>\n\u003cp>If you lived in one of the surrounding apartments that we saw on our way in, I think that this would be a comfortable place to grab a bite. I did think that the bar looked more intimate with an attentive bartender. \u003c/p>\n\u003cp>The food, beverage and service was all okay, but not necessarily anything that we’d go out of way for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Salute E Vita Ristorante:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Salute E Vita isn’t remarkable, but you get the feeling that it’s a place for some of its diners to reminisce. The ambience is fine, but it’s probably not worth a drive to Richmond (perhaps unless you live in the East Bay). Having said that, the food is average Italian and the service is pleasant but not noteworthy. I kept asking myself who would choose to go here, and my two guesses are: families who have an emotional connection and/or your grandparents.\u003c/p>\n\u003cp>From what I’ve gathered, the ambience appears to be the main draw for most diners. Ultimately, it wasn’t that charming. It’s in an old Victorian home, which could in theory have an understated sweetness, in the Richmond marina. But that only goes so far… To us, it felt more like a stale dining room. \u003c/p>\n\u003cp>The food is standard but absolutely can’t compare to some of the better Italian restaurants in San Francisco or the East Bay. The linguine con pollo was overly creamy and only had an occasional mild roast pepper flavor. The noodles’ texture, which was a well-prepared al dente, was the best thing about the pasta. The pizza wasn’t as strong as the pasta as it was fairly mushy and had the ingredients not been fresh it seemed like it could have been a frozen meal. Also, there was nothing distinguishable about the caprese, one of my favorite dishes, or the tiramisu from any other generic Italian restaurant’s offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In all honesty, I wish I hadn’t been so underwhelmed with Salute E Vita as Italian food can be a good go-to. But what it comes down to is the question of who would travel all the way to Richmond to have an overpriced and mediocre meal in an outdated dining room?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Le Garage: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7663\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/gls8x1MQCkU\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=Le+Garage,+Liberty+Ship+Way,+Sausalito,+CA&aq=0&oq=Le+Garage&sll=37.915357,-122.351518&sspn=0.034094,0.042915&ie=UTF8&hq=Le+Garage,&hnear=Liberty+Ship+Way,+Sausalito,+California+94965&t=m&cid=9151772371909789508&ll=37.873634,-122.487173&spn=0.023713,0.036478&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=Le+Garage,+Liberty+Ship+Way,+Sausalito,+CA&aq=0&oq=Le+Garage&sll=37.915357,-122.351518&sspn=0.034094,0.042915&ie=UTF8&hq=Le+Garage,&hnear=Liberty+Ship+Way,+Sausalito,+California+94965&t=m&cid=9151772371909789508&ll=37.873634,-122.487173&spn=0.023713,0.036478&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>\n85 Liberty Ship Way, Ste 109 (at Marinship Way)\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-332-5625\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.legaragebistrosausalito.com\">legaragebistrosausalito.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/LeGarageBistro\">@LeGarageBistro\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Le-Garage-Bistro/125812014138089\">Le Garage Bistro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Olivier Souvestre and Bruno Denis\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Olivier Souvestre\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Squash blossoms stuffed with fresh Dungeness crab, lightly fried and served with a pequillo pepper coulis; Salade with fresh Maine lobster, Brentwood white corn, black radishes, organic white nectarines, butter lettuce and Meyer lemon vinaigrette; P.E.I. Mussels Marinière with white wine, shallots, garlic and parsley; Duck Confit with green flageolet beans, herb sausage, and a roasted garlic gastrique\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:30am-11:30am (breakfast); 10:00am-2:30pm (brunch); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:30am-11:30am (breakfast); 10:00am-2:30pm (brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, afternoon snack, dinner.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>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, for dinner only\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com? \u003c/strong>\u003ca href=\"http://www.opentable.com/le-garage\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ELxiA\">Map\u003c/a>\u003cbr />\r\n85 Liberty Ship Way, Ste 109\u003cbr /> Sausalito, CA 94965\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-332-5625\u003cbr /> \u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.legaragebistrosausalito.com\">legaragebistrosausalito.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7663\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Garage: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7663\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/gls8x1MQCkU'\n title='//www.youtube.com/embed/gls8x1MQCkU'\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=Le+Garage,+Liberty+Ship+Way,+Sausalito,+CA&aq=0&oq=Le+Garage&sll=37.915357,-122.351518&sspn=0.034094,0.042915&ie=UTF8&hq=Le+Garage,&hnear=Liberty+Ship+Way,+Sausalito,+California+94965&t=m&cid=9151772371909789508&ll=37.873634,-122.487173&spn=0.023713,0.036478&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=Le+Garage,+Liberty+Ship+Way,+Sausalito,+CA&aq=0&oq=Le+Garage&sll=37.915357,-122.351518&sspn=0.034094,0.042915&ie=UTF8&hq=Le+Garage,&hnear=Liberty+Ship+Way,+Sausalito,+California+94965&t=m&cid=9151772371909789508&ll=37.873634,-122.487173&spn=0.023713,0.036478&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>\n85 Liberty Ship Way, Ste 109 (at Marinship Way)\u003cbr>\nSausalito, CA 94965\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> Free lot \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-332-5625\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.legaragebistrosausalito.com\">legaragebistrosausalito.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/LeGarageBistro\">@LeGarageBistro\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Le-Garage-Bistro/125812014138089\">Le Garage Bistro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Olivier Souvestre and Bruno Denis\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Olivier Souvestre\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Squash blossoms stuffed with fresh Dungeness crab, lightly fried and served with a pequillo pepper coulis; Salade with fresh Maine lobster, Brentwood white corn, black radishes, organic white nectarines, butter lettuce and Meyer lemon vinaigrette; P.E.I. Mussels Marinière with white wine, shallots, garlic and parsley; Duck Confit with green flageolet beans, herb sausage, and a roasted garlic gastrique\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:30am-11:30am (breakfast); 11:30am-2:30pm (lunch); 2:30pm-5:30pm (afternoon snack); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:30am-11:30am (breakfast); 10:00am-2:30pm (brunch); 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:30am-11:30am (breakfast); 10:00am-2:30pm (brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, afternoon snack, dinner.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>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, for dinner only\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com? \u003c/strong>\u003ca href=\"http://www.opentable.com/le-garage\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Le Garage: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7637\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLe Garage serves French bistro fare with a Bay Area flare; it’s a great destination for brunch or dinner. The restaurant’s space is its most remarkable aspect and memorable for those who live in SF and visitors alike. The space is fun and unique — a converted open-air garage in one of Sausalito’s marinas — and is one of the main draws for dining here. Sailboats will float into their boat slips as the sun sets in the evening; how picturesque! \u003c/p>\n\u003cp>The servers only add to the ambience. The waiters are French (with the French accents to prove it!) coupled with just the right amount of French charm/attitude. Also, their cheeky mechanics outfits are a stitch. And set aside any preconceived notions — the servers are attentive and friendly by most standards. \u003c/p>\n\u003cp>The food is high-quality French cuisine, yet the menu remains fairly accessible. The appetizers are all delicious and ideal for sharing, considering how rich and strong the flavors are. The foie gras torchon has sea salt sprinkled on top, complemented by kumquat marmalade, and served with slices of pillowy brioche. The mushroom soup was creamy (without any cream!) and earthy with truffle oil dollops on top. And the steak tartare was authentically salty, served with a quail egg and cornichon. The main entrees have well-balanced flavors. For dinner, there’s a nice variety of fish and more traditional French options, like duck confit. The noodles in the rabbit pasta tasted unexpectedly mustardy at first but ended up being well-balanced and delicious. The trout was well prepared, but the real highlight was the delicious chanterelles. Though the buttery vegetable side was more flavorful than the trout itself, they may leave you guessing as to what they actually are (potatoes? sunchokes, according to the menu). Also, the wine list has quite a few reasonable French and Californian wines that you can’t go wrong with. And if you go for brunch, you can’t beat a burger and fries paired with bubbles!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If Le Garage were in San Francisco, it probably would be a different experience all together because it would be a total scene. It’s worth the drive across the Golden Gate Bridge, especially when you have out-of-town guests. Enjoy the fresh air, the ambience, your friends, and your meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the benefits of having three kids in a French school is that I’ve been exposed to a lot of French food, and a side benefit of that knowing how to order in a French restaurant. Everything in moderation, and always indulge.\u003c/p>\n\u003cp>When we arrived at Le Garage I was a little taken aback to see that there were only a handful of seated tables on the outdoor patio and nobody was sitting inside the restaurant at 6:30. I was really hoping that this wasn’t going to be another “restaurant with a view.”\u003c/p>\n\u003cp>Being from San Francisco, we thought better of sitting outside this close to sunset, as I’m quite used to the weather changing from pleasant to overly chilly. I wanted to focus on the food, so we grabbed a table inside the restaurant in the corner. It was the best seat in the house where we could see everything in the bar and dining room.\u003c/p>\n\u003cp>The menu was typically French with nice details throughout. The foie gras came with a house made kumquat marmalade and ginger gastrique, it was interesting and it cut through the fatty goodness of the foie. Squash blossoms are typical, but these were stuffed with Dungeness crab before they were lightly fried. The piquillo sauce that it was on top of was also a nice contrast so the light flavors.\u003c/p>\n\u003cp>Honestly, I would have also been just as happy to try the charcuterie or cheese plates, or any of the other appetizers they offered.\u003c/p>\n\u003cp>Our waiter was knowledgeable about the wines, steering us in the right direction of something crisp (and French) that would complement both dishes quite well. Even though I’m typically a red wine person, I knew that the call for these dishes would definitely be white. Sancerre it was. \u003c/p>\n\u003cp>Knowing I was hoping to get to dessert, we opted to split a main course. Like the appetizers, I would’ve been happy with any of the main entrees. Since we were trying to stay on the light side, we went with something traditional, the P.E.I. mussels marinière, with a side of fries (frites).\u003c/p>\n\u003cp>The mussels themselves were plump and well cooked, but the sauce needed just a little something extra. The dish worked well in the “bread dipping” test of how well you want to dispense with the mussels and just dip the bread in the sauce, or better yet just drink the sauce from the bowl. The bread that is served with the meal was so good in fact that we asked where they got it from, and we will be tracking them down at our local farmer’s market.\u003c/p>\n\u003cp>Throughout the evening the service was attentive without being intrusive, and surprisingly enough, the restaurant was now completely full and the service stayed at an even keel. It was impressive.\u003c/p>\n\u003cp>The end goal was in site, as we shared a dessert of fondant au chocolat (and split another glass of Sancerre). The chocolate cake I thought was a little dry and the espresso ganache didn’t have the hint of coffee that I was looking for, but that still didn’t prevent us from eating the whole thing.\u003c/p>\n\u003cp>Overall, I really liked Le Garage and look forward to coming back for a sunny day brunch, or any other meal for that matter.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Le Garage Bistro is exactly as billed — it is a French bistro in a garage in Schoonmaker Point, a Sausalito marina. The food is equal to that of a Parisian bistro, simply served from an American garage. The garage theme is continued by attaching bathroom keys to large soupspoons for the bathrooms, which are some 50 yards around the corner. It is a picturesque spot, with both sail and powerboats at anchor.\u003c/p>\n\u003cp>There is an unusually good selection of wines by both the glass and bottle. I had a slightly dear ($16), but classically rendered French Chabilis. My partner had a lovely Kir Royale ($8.50) and a glass of Whispering Rose ($13).\u003c/p>\n\u003cp>We began with a classic preparation of foie gras pâté, complemented by perfectly prepared egg toast. This was given a full run for its money by the exquisite squash blossoms stuffed with crab. These were followed by mussels Marinière, fully fresh and plump, if served in a slightly under-seasoned marinière sauce. An air-cured chicken presented us with very tender breasts with lovely sauce. However, in the reverse of the usual difficulty with this dish, the dark leg meat was somewhat dry.\u003cbr>\nThese substantial dishes did not leave any room for dessert, but the crème caramel had the look of Paris all over it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Service was courteous, but stretched thin in the early evening. As the sun sets, some tables, external to the bistro and without heaters, become outposts only for the most hardy and warmly dressed. The tables within the garage and under its external canopy, where there are heaters, remain most agreeable. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Garage: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7637\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7610\">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/cp710iPod.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/taylor-marcus125x125.jpg\" alt=\"Taylor Marcus\" title=\"Taylor Marcus\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Taylor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Strategist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Garage\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLe Garage serves French bistro fare with a Bay Area flare; it’s a great destination for brunch or dinner. The restaurant’s space is its most remarkable aspect and memorable for those who live in SF and visitors alike. The space is fun and unique — a converted open-air garage in one of Sausalito’s marinas — and is one of the main draws for dining here. Sailboats will float into their boat slips as the sun sets in the evening; how picturesque! \u003c/p>\n\u003cp>The servers only add to the ambience. The waiters are French (with the French accents to prove it!) coupled with just the right amount of French charm/attitude. Also, their cheeky mechanics outfits are a stitch. And set aside any preconceived notions — the servers are attentive and friendly by most standards. \u003c/p>\n\u003cp>The food is high-quality French cuisine, yet the menu remains fairly accessible. The appetizers are all delicious and ideal for sharing, considering how rich and strong the flavors are. The foie gras torchon has sea salt sprinkled on top, complemented by kumquat marmalade, and served with slices of pillowy brioche. The mushroom soup was creamy (without any cream!) and earthy with truffle oil dollops on top. And the steak tartare was authentically salty, served with a quail egg and cornichon. The main entrees have well-balanced flavors. For dinner, there’s a nice variety of fish and more traditional French options, like duck confit. The noodles in the rabbit pasta tasted unexpectedly mustardy at first but ended up being well-balanced and delicious. The trout was well prepared, but the real highlight was the delicious chanterelles. Though the buttery vegetable side was more flavorful than the trout itself, they may leave you guessing as to what they actually are (potatoes? sunchokes, according to the menu). Also, the wine list has quite a few reasonable French and Californian wines that you can’t go wrong with. And if you go for brunch, you can’t beat a burger and fries paired with bubbles!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Le Garage were in San Francisco, it probably would be a different experience all together because it would be a total scene. It’s worth the drive across the Golden Gate Bridge, especially when you have out-of-town guests. Enjoy the fresh air, the ambience, your friends, and your meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/michael-meadows125x125.jpg\" alt=\"Michael Meadows\" title=\"Michael Meadows\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Loló Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the benefits of having three kids in a French school is that I’ve been exposed to a lot of French food, and a side benefit of that knowing how to order in a French restaurant. Everything in moderation, and always indulge.\u003c/p>\n\u003cp>When we arrived at Le Garage I was a little taken aback to see that there were only a handful of seated tables on the outdoor patio and nobody was sitting inside the restaurant at 6:30. I was really hoping that this wasn’t going to be another “restaurant with a view.”\u003c/p>\n\u003cp>Being from San Francisco, we thought better of sitting outside this close to sunset, as I’m quite used to the weather changing from pleasant to overly chilly. I wanted to focus on the food, so we grabbed a table inside the restaurant in the corner. It was the best seat in the house where we could see everything in the bar and dining room.\u003c/p>\n\u003cp>The menu was typically French with nice details throughout. The foie gras came with a house made kumquat marmalade and ginger gastrique, it was interesting and it cut through the fatty goodness of the foie. Squash blossoms are typical, but these were stuffed with Dungeness crab before they were lightly fried. The piquillo sauce that it was on top of was also a nice contrast so the light flavors.\u003c/p>\n\u003cp>Honestly, I would have also been just as happy to try the charcuterie or cheese plates, or any of the other appetizers they offered.\u003c/p>\n\u003cp>Our waiter was knowledgeable about the wines, steering us in the right direction of something crisp (and French) that would complement both dishes quite well. Even though I’m typically a red wine person, I knew that the call for these dishes would definitely be white. Sancerre it was. \u003c/p>\n\u003cp>Knowing I was hoping to get to dessert, we opted to split a main course. Like the appetizers, I would’ve been happy with any of the main entrees. Since we were trying to stay on the light side, we went with something traditional, the P.E.I. mussels marinière, with a side of fries (frites).\u003c/p>\n\u003cp>The mussels themselves were plump and well cooked, but the sauce needed just a little something extra. The dish worked well in the “bread dipping” test of how well you want to dispense with the mussels and just dip the bread in the sauce, or better yet just drink the sauce from the bowl. The bread that is served with the meal was so good in fact that we asked where they got it from, and we will be tracking them down at our local farmer’s market.\u003c/p>\n\u003cp>Throughout the evening the service was attentive without being intrusive, and surprisingly enough, the restaurant was now completely full and the service stayed at an even keel. It was impressive.\u003c/p>\n\u003cp>The end goal was in site, as we shared a dessert of fondant au chocolat (and split another glass of Sancerre). The chocolate cake I thought was a little dry and the espresso ganache didn’t have the hint of coffee that I was looking for, but that still didn’t prevent us from eating the whole thing.\u003c/p>\n\u003cp>Overall, I really liked Le Garage and look forward to coming back for a sunny day brunch, or any other meal for that matter.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/william-hynes125x125.jpg\" alt=\"William Hynes\" title=\"William Hynes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> University President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Salute E Vita Ristorante\u003cbr>\n\u003cstrong>Reviewed Le Garage:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Le Garage Bistro is exactly as billed — it is a French bistro in a garage in Schoonmaker Point, a Sausalito marina. The food is equal to that of a Parisian bistro, simply served from an American garage. The garage theme is continued by attaching bathroom keys to large soupspoons for the bathrooms, which are some 50 yards around the corner. It is a picturesque spot, with both sail and powerboats at anchor.\u003c/p>\n\u003cp>There is an unusually good selection of wines by both the glass and bottle. I had a slightly dear ($16), but classically rendered French Chabilis. My partner had a lovely Kir Royale ($8.50) and a glass of Whispering Rose ($13).\u003c/p>\n\u003cp>We began with a classic preparation of foie gras pâté, complemented by perfectly prepared egg toast. This was given a full run for its money by the exquisite squash blossoms stuffed with crab. These were followed by mussels Marinière, fully fresh and plump, if served in a slightly under-seasoned marinière sauce. An air-cured chicken presented us with very tender breasts with lovely sauce. However, in the reverse of the usual difficulty with this dish, the dark leg meat was somewhat dry.\u003cbr>\nThese substantial dishes did not leave any room for dessert, but the crème caramel had the look of Paris all over it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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/4e1gQHggoF0\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=7610\">episode 710\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.villamaria.co.nz/\">\u003cstrong>2011 Villa Maria “Cellar Selection” Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003c/a>\u003cbr>\nVilla Maria is celebrating its 50th vintage of making wine, which puts it at the top of the pioneer pack in New Zealand. This aromatic, citrus-laden white is snappingly crisp yet pleasantly full-bodied. Ideal with fresh cheeses, lighter fish dishes laced with lemon, and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://www.handcraftwines.com/caring.html\">\u003cstrong>2010 Handcraft Pinot Noir, California $12\u003c/strong>\u003c/a>\u003cbr>\nFrom well-known California winery owner, Cheryl Indelicato, this easy-sipping wine is primarily Pinot Noir with a dash of other red grapes. Smooth and juicy, this is a wine to drink as a cocktail or pair with just about any kind of food from fish to fowl. The sales of Handcraft wines also support Breast Cancer awareness so do good while drinking well. \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/cp710-wines560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"452\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/cp710-wines560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 710\" title=\"Wines drank on set of Check, Please! Bay Area episode 710\" class=\"alignnone size-full wp-image-7687\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/cp710-wines560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/cp710-wines560-400x323.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/4e1gQHggoF0'\n title='//www.youtube.com/embed/4e1gQHggoF0'\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=7610\">episode 710\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.villamaria.co.nz/\">\u003cstrong>2011 Villa Maria “Cellar Selection” Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003c/a>\u003cbr>\nVilla Maria is celebrating its 50th vintage of making wine, which puts it at the top of the pioneer pack in New Zealand. This aromatic, citrus-laden white is snappingly crisp yet pleasantly full-bodied. Ideal with fresh cheeses, lighter fish dishes laced with lemon, and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://www.handcraftwines.com/caring.html\">\u003cstrong>2010 Handcraft Pinot Noir, California $12\u003c/strong>\u003c/a>\u003cbr>\nFrom well-known California winery owner, Cheryl Indelicato, this easy-sipping wine is primarily Pinot Noir with a dash of other red grapes. Smooth and juicy, this is a wine to drink as a cocktail or pair with just about any kind of food from fish to fowl. The sales of Handcraft wines also support Breast Cancer awareness so do good while drinking well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 9 (#709) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Café Borrone\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7478\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7504\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Wexler’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7487\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7513\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Big 4 Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7495\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7517\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/embed/5BIkaMRlSEY\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp709iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vilarnau.es/en/index.html\">\u003cstrong>Vilarnau Rose Cava, Catalunya, Spain $18\u003c/strong>\u003c/a>\u003cbr>\nMade with the unique Spanish grape variety, trepat, this fruit-driven, dry-styled pink bubbly hails from the northeastern corner of Spain. With an affordable price tag, it’s a sipper that foils fiery fare with a refreshingly zesty quality. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.grothwines.com/\">\u003cstrong>2009 Groth Cabernet Sauvignon, Oakville, Napa Valley $50\u003c/strong>\u003c/a>\u003cbr>\nFor over 30 years the Groth family has been crafting stellar wines and this Cab shows why — it’s smooth, rich and satisfyingly delicious. Ready to enjoy now with decanting, it will improve for years to come. Pair with filet mignon for a classic match up. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s seventh season episode 9 (#709) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Café Borrone\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7478\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7504\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Wexler’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7487\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7513\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Big 4 Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7495\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7517\">reviews\u003c/a> |\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5BIkaMRlSEY'\n title='//www.youtube.com/embed/5BIkaMRlSEY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp709iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vilarnau.es/en/index.html\">\u003cstrong>Vilarnau Rose Cava, Catalunya, Spain $18\u003c/strong>\u003c/a>\u003cbr>\nMade with the unique Spanish grape variety, trepat, this fruit-driven, dry-styled pink bubbly hails from the northeastern corner of Spain. With an affordable price tag, it’s a sipper that foils fiery fare with a refreshingly zesty quality. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.grothwines.com/\">\u003cstrong>2009 Groth Cabernet Sauvignon, Oakville, Napa Valley $50\u003c/strong>\u003c/a>\u003cbr>\nFor over 30 years the Groth family has been crafting stellar wines and this Cab shows why — it’s smooth, rich and satisfyingly delicious. Ready to enjoy now with decanting, it will improve for years to come. Pair with filet mignon for a classic match up. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Borrone: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7504\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/snJUUIlZvGA\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=Cafe+Borrone,+El+Camino+Real,+Menlo+Park,+CA&aq=0&oq=Caf%C3%A9+Borrone&sll=37.269174,-119.306607&sspn=18.516634,20.01709&ie=UTF8&hq=Cafe+Borrone,+El+Camino+Real,+Menlo+Park,+CA&t=m&cid=13211579569894601622&hnear=&ll=37.46389,-122.176466&spn=0.023844,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Cafe+Borrone,+El+Camino+Real,+Menlo+Park,+CA&aq=0&oq=Caf%C3%A9+Borrone&sll=37.269174,-119.306607&sspn=18.516634,20.01709&ie=UTF8&hq=Cafe+Borrone,+El+Camino+Real,+Menlo+Park,+CA&t=m&cid=13211579569894601622&hnear=&ll=37.46389,-122.176466&spn=0.023844,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1010 El Camino Real (at Santa Cruz Avenue)\u003cbr>\nMenlo Park, CA 94025\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-327-0830\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafeborrone.com/\">cafeborrone.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/cafeborrone\">@CafeBorrone\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/cafeborrone\">Café Borrone\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Marina Borrone-Pebbles, Roy Borrone, Rose Borrone, Josh Pebbles\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Josh Pebbles\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Josh Pebbles\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Our cuisine is a cross of Italian influence and American. Our food is prepared fresh daily using local/sustainable produce, seafood, grass-fed meats, coffee and dairy.\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken salad sandwich, frosted mocha, tiramisu, French toast, special soups, Special Chicken Guacamole, Special Meatloaf Sandwich, crab cake (seasonal), seasonal salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, occasionally live jazz\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-327-0830\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafeborrone.com/\">cafeborrone.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/cafeborrone\">@CafeBorrone\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/cafeborrone\">Café Borrone\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Marina Borrone-Pebbles, Roy Borrone, Rose Borrone, Josh Pebbles\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Josh Pebbles\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Josh Pebbles\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Our cuisine is a cross of Italian influence and American. Our food is prepared fresh daily using local/sustainable produce, seafood, grass-fed meats, coffee and dairy.\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken salad sandwich, frosted mocha, tiramisu, French toast, special soups, Special Chicken Guacamole, Special Meatloaf Sandwich, crab cake (seasonal), seasonal salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, occasionally live jazz\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Borrone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7478\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Wednesday, April 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafé Borrone is an institution in Menlo Park, that rare Parisian style café and restaurant that can function as anything you’d like at whatever time of day. In the morning, their pastries are outstanding, especially the mammoth sized and flavored banana nut muffins. At 7 am or 7 pm, the baristas know their way to a top-notch latte. Lunch is the standout time of day here, where I come nearly every week for any sandwich on their homemade focaccia bread or the pristine salmon carpaccio with arugula in a beautiful, balsamic vinaigrette that demands bread sopping afterwards. If only Borrone would be willing to sell that excellent focaccia by the loaf!\u003c/p>\n\u003cp>Though, I’m almost always at Borrone for lunch or an afternoon coffee, my recent visit showed that the new, more ambitious dinner service has promise. \u003c/p>\n\u003cp>A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler, even these would have won awards in Baltimore. I appreciated the six enormous homemade ravioli that covered the plate, stuffed with a vivid spinach and ricotta. The dough was perfectly al dente and had the fresh bite of pasta that is homemade with care put into it. The highlight was the fava bean puree on top of thick, toasted, buttered sourdough, tasting as much of spring as the smell of a just mowed lawn. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Don’t skimp on the house made desserts, especially the chocolate volcano or for more chocolate, the chocolate-chocolate chip cookie with lurking hints of espresso. Any time of day for any type of meal, Café Borrone’s bustling dining room or grand fountain and outdoor patio are the place to be and enjoy the day. For the Palo Alto-Stanford-Menlo Park community, it really is your best friend: Cafe Borrone is always there to satisfy whatever you’re in the mood for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This day we had business in Oakland and drove south from there to do a little afternoon shopping in Menlo Park. As we arrived, we quickly appreciated why we do most of our shopping in San Francisco and headed for an early dinner. Cafe Borrone was the obvious choice, as we needed to eat there. They were very busy in the early evening, and we had helpful, prompt service as we ordered at the counter, found a very clean table in the shade, and sat down to wait for our food. \u003c/p>\n\u003cp>I tried both the hot and cold versions of “The Borrone,” which is their version of a mocha with spices and toasted almonds. My partner had a wheat beer as we languished in the nice afternoon breeze, and watched many others do the same. Now normally I would like a town square, lake, or park as I sit at a cafe and have a relaxing time. This time it was McDonalds, and El Camino Real Blvd. We enjoyed the freshness of the salad that was a really good value for the price. The Pastrami Melt had good flavors, but was a bit on the small and soggy side. A wonderful charcuterie plate came out, and we felt it needed a little bread or cracker, and mustard, which we very easily got from the staff. The Crostata di Frutta was really nice and had the perfect amount of custard to fruit. Nice fresh berries were on the top, and everything in it really tasted like it was made that day, and not too sweet. We got a couple ginger cookies for the drive home and we were on our way. \u003c/p>\n\u003cp>Cafe Borrone had an extensive menu and did a good job of delivering great service, albeit limited by design as you order at the counter, but cordial, helpful and caring none the less. As a 26 year veteran of the restaurant industry, I shrieked inside a little while waiting for my drinks at the coffee bar as a server was loudly bragging about the money they made that day and counting it in front of me. This is a cardinal sin to do around customers or co-workers in any service situation. \u003c/p>\n\u003cp>The one test I decided to take on all three restaurants was the cleanliness of their sugar bowls. I completely emptied each sugar bowl at all three restaurants and examined what I saw. When sugar vessels have paper packets in them and are spilled into, this becomes not good in a variety of ways that we don’t need to talk about. Cafe Borrone had two dimes, a nickel and a good amount of dirt underneath the sugar packets. The other two restaurants were clean and nice. \u003c/p>\n\u003cp>I did enjoy myself and thought the food was a very good value for the price. Would I drive 75 miles round trip again for a mocha with cinnamon and a decent pastrami sandwich? Probably not. We both agreed that if in we were in the area, we’d be glad to have the experience and would come back again. I loved the friendly atmosphere, and I like the menu layout. Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options. The two drinks I had were so full that they did make a bit of a mess on the counter even before I picked them up. \u003c/p>\n\u003cp>The bathrooms were pretty dirty and did seem to be pretty high traffic for the area. They could have used a little more attention in that department. The patio outside was really nice to sit at with all the great umbrellas they had there. My partner thought it a little odd that so many nice people were inside helping us, but customers were bussing previous customers’ tables outside, and putting all the dishes onto other tables that people could have been using. One of these tables filled with dishes of many diners was next to us and never cleared in the 1.5 hours we were there. \u003c/p>\n\u003cp>I won’t say that I had a bad experience, but they have a couple things they could work on to make me want to come back. That’s my story and I am sticking to it. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had no idea where we were going and it turned out to be quite something other than what we had in mind, considering the other two places we went. The café is huge, filled with activity and noise. It was interesting people watching. \u003c/p>\n\u003cp>We were greeted at the counter and ordered from a very pleasant young woman who had answers to questions. She seemed a bit young to be so knowledgeable. \u003c/p>\n\u003cp>The service took considerably longer than any place I’ve been for a good long while, but it was such a large place, slow service was understandable. It wasn’t off-putting. But when my food arrived (salmon), the sauce was loaded with red peppers (not on the menu description). Being allergic, I thought I might be in trouble, but the server was so gracious and accommodating. She took the dish back, gave me the same order but without the peppers. It was another long wait to get that, so my dinner companion was finished by the time I got my order, but my dish was definitely worth the trouble! The whole dish, beautifully presented and oh-so tasty, was lovely. The lamb chops were well presented but were tough. The liver pâté was nothing special, but the desserts were fresh and delicious (made on the premises). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There was no comfortable ambience. It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City. There are better places in the City, though perhaps smaller. We were unimpressed and will not return. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Trevor:\u003c/strong> \"A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler...\"\u003cbr /> \u003cstrong>Stu:\u003c/strong> \"Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options.\" \u003cbr /> \u003cstrong>Nancy:\u003c/strong> \"It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City.\"",
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"description": "Trevor: "A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler..." Stu: "Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options." Nancy: "It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Borrone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7478\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Wednesday, April 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafé Borrone is an institution in Menlo Park, that rare Parisian style café and restaurant that can function as anything you’d like at whatever time of day. In the morning, their pastries are outstanding, especially the mammoth sized and flavored banana nut muffins. At 7 am or 7 pm, the baristas know their way to a top-notch latte. Lunch is the standout time of day here, where I come nearly every week for any sandwich on their homemade focaccia bread or the pristine salmon carpaccio with arugula in a beautiful, balsamic vinaigrette that demands bread sopping afterwards. If only Borrone would be willing to sell that excellent focaccia by the loaf!\u003c/p>\n\u003cp>Though, I’m almost always at Borrone for lunch or an afternoon coffee, my recent visit showed that the new, more ambitious dinner service has promise. \u003c/p>\n\u003cp>A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler, even these would have won awards in Baltimore. I appreciated the six enormous homemade ravioli that covered the plate, stuffed with a vivid spinach and ricotta. The dough was perfectly al dente and had the fresh bite of pasta that is homemade with care put into it. The highlight was the fava bean puree on top of thick, toasted, buttered sourdough, tasting as much of spring as the smell of a just mowed lawn. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t skimp on the house made desserts, especially the chocolate volcano or for more chocolate, the chocolate-chocolate chip cookie with lurking hints of espresso. Any time of day for any type of meal, Café Borrone’s bustling dining room or grand fountain and outdoor patio are the place to be and enjoy the day. For the Palo Alto-Stanford-Menlo Park community, it really is your best friend: Cafe Borrone is always there to satisfy whatever you’re in the mood for.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This day we had business in Oakland and drove south from there to do a little afternoon shopping in Menlo Park. As we arrived, we quickly appreciated why we do most of our shopping in San Francisco and headed for an early dinner. Cafe Borrone was the obvious choice, as we needed to eat there. They were very busy in the early evening, and we had helpful, prompt service as we ordered at the counter, found a very clean table in the shade, and sat down to wait for our food. \u003c/p>\n\u003cp>I tried both the hot and cold versions of “The Borrone,” which is their version of a mocha with spices and toasted almonds. My partner had a wheat beer as we languished in the nice afternoon breeze, and watched many others do the same. Now normally I would like a town square, lake, or park as I sit at a cafe and have a relaxing time. This time it was McDonalds, and El Camino Real Blvd. We enjoyed the freshness of the salad that was a really good value for the price. The Pastrami Melt had good flavors, but was a bit on the small and soggy side. A wonderful charcuterie plate came out, and we felt it needed a little bread or cracker, and mustard, which we very easily got from the staff. The Crostata di Frutta was really nice and had the perfect amount of custard to fruit. Nice fresh berries were on the top, and everything in it really tasted like it was made that day, and not too sweet. We got a couple ginger cookies for the drive home and we were on our way. \u003c/p>\n\u003cp>Cafe Borrone had an extensive menu and did a good job of delivering great service, albeit limited by design as you order at the counter, but cordial, helpful and caring none the less. As a 26 year veteran of the restaurant industry, I shrieked inside a little while waiting for my drinks at the coffee bar as a server was loudly bragging about the money they made that day and counting it in front of me. This is a cardinal sin to do around customers or co-workers in any service situation. \u003c/p>\n\u003cp>The one test I decided to take on all three restaurants was the cleanliness of their sugar bowls. I completely emptied each sugar bowl at all three restaurants and examined what I saw. When sugar vessels have paper packets in them and are spilled into, this becomes not good in a variety of ways that we don’t need to talk about. Cafe Borrone had two dimes, a nickel and a good amount of dirt underneath the sugar packets. The other two restaurants were clean and nice. \u003c/p>\n\u003cp>I did enjoy myself and thought the food was a very good value for the price. Would I drive 75 miles round trip again for a mocha with cinnamon and a decent pastrami sandwich? Probably not. We both agreed that if in we were in the area, we’d be glad to have the experience and would come back again. I loved the friendly atmosphere, and I like the menu layout. Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options. The two drinks I had were so full that they did make a bit of a mess on the counter even before I picked them up. \u003c/p>\n\u003cp>The bathrooms were pretty dirty and did seem to be pretty high traffic for the area. They could have used a little more attention in that department. The patio outside was really nice to sit at with all the great umbrellas they had there. My partner thought it a little odd that so many nice people were inside helping us, but customers were bussing previous customers’ tables outside, and putting all the dishes onto other tables that people could have been using. One of these tables filled with dishes of many diners was next to us and never cleared in the 1.5 hours we were there. \u003c/p>\n\u003cp>I won’t say that I had a bad experience, but they have a couple things they could work on to make me want to come back. That’s my story and I am sticking to it. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Borrone:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had no idea where we were going and it turned out to be quite something other than what we had in mind, considering the other two places we went. The café is huge, filled with activity and noise. It was interesting people watching. \u003c/p>\n\u003cp>We were greeted at the counter and ordered from a very pleasant young woman who had answers to questions. She seemed a bit young to be so knowledgeable. \u003c/p>\n\u003cp>The service took considerably longer than any place I’ve been for a good long while, but it was such a large place, slow service was understandable. It wasn’t off-putting. But when my food arrived (salmon), the sauce was loaded with red peppers (not on the menu description). Being allergic, I thought I might be in trouble, but the server was so gracious and accommodating. She took the dish back, gave me the same order but without the peppers. It was another long wait to get that, so my dinner companion was finished by the time I got my order, but my dish was definitely worth the trouble! The whole dish, beautifully presented and oh-so tasty, was lovely. The lamb chops were well presented but were tough. The liver pâté was nothing special, but the desserts were fresh and delicious (made on the premises). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was no comfortable ambience. It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City. There are better places in the City, though perhaps smaller. We were unimpressed and will not return. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "wexlers-restaurant-info",
"title": "Wexler's: Restaurant Info [CLOSED]",
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"headTitle": "Wexler’s: Restaurant Info [CLOSED] | KQED",
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"content": "\u003cp>\u003cstrong>Wexler’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7513\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/WtnVQ5lweBU\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=Wexler's,+Sacramento+Street,+San+Francisco,+CA&aq=0&oq=Wexler's,+CA&sll=37.453639,-122.182327&sspn=0.036146,0.039096&ie=UTF8&hq=Wexler's,+Sacramento+Street,+San+Francisco,+CA&t=m&cid=10941132414095199669&hnear=&ll=37.803884,-122.398767&spn=0.023736,0.036478&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=Wexler's,+Sacramento+Street,+San+Francisco,+CA&aq=0&oq=Wexler's,+CA&sll=37.453639,-122.182327&sspn=0.036146,0.039096&ie=UTF8&hq=Wexler's,+Sacramento+Street,+San+Francisco,+CA&t=m&cid=10941132414095199669&hnear=&ll=37.803884,-122.398767&spn=0.023736,0.036478&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>\n568 Sacramento Street (at Montgomery)\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-983-0102\u003cbr>\n\u003cstrong>E-mail:\u003c/strong> \u003ca href=\"mailto:info@wexlerssf.com\">info@wexlerssf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.wexlerssf.com/\">wexlerssf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/wexlers\">@wexlers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/wexlerssf\">Wexler’s\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Matthew Wexler and Charlie Kleinman\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Charlie Kleinman\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American: BBQ is the inspiration or starting point for our food.\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pulled lamb sandwich, BBQ scotch eggs, Wexler’s Plate of Pork\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am -2:30pm (lunch) 4:00pm (bar opens) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch) 4:00pm (bar opens) 5:00pm- 10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch) 4:00pm (bar opens) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch) 4:00pm (bar opens) 5:00pm-1:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Breakfast 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/wexlers\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day, recommended for dinner\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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/cJAN0\">Map\u003c/a>\u003cbr />\r\n568 Sacramento Street\u003cbr />San Francisco, CA 94111\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-983-0102\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.wexlerssf.com/\">wexlerssf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7513\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Wexler’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7513\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/WtnVQ5lweBU'\n title='//www.youtube.com/embed/WtnVQ5lweBU'\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=Wexler's,+Sacramento+Street,+San+Francisco,+CA&aq=0&oq=Wexler's,+CA&sll=37.453639,-122.182327&sspn=0.036146,0.039096&ie=UTF8&hq=Wexler's,+Sacramento+Street,+San+Francisco,+CA&t=m&cid=10941132414095199669&hnear=&ll=37.803884,-122.398767&spn=0.023736,0.036478&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=Wexler's,+Sacramento+Street,+San+Francisco,+CA&aq=0&oq=Wexler's,+CA&sll=37.453639,-122.182327&sspn=0.036146,0.039096&ie=UTF8&hq=Wexler's,+Sacramento+Street,+San+Francisco,+CA&t=m&cid=10941132414095199669&hnear=&ll=37.803884,-122.398767&spn=0.023736,0.036478&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>\n568 Sacramento Street (at Montgomery)\u003cbr>\nSan Francisco, CA 94111\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), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-983-0102\u003cbr>\n\u003cstrong>E-mail:\u003c/strong> \u003ca href=\"mailto:info@wexlerssf.com\">info@wexlerssf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.wexlerssf.com/\">wexlerssf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/wexlers\">@wexlers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/wexlerssf\">Wexler’s\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Matthew Wexler and Charlie Kleinman\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Charlie Kleinman\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American: BBQ is the inspiration or starting point for our food.\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pulled lamb sandwich, BBQ scotch eggs, Wexler’s Plate of Pork\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am -2:30pm (lunch) 4:00pm (bar opens) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch) 4:00pm (bar opens) 5:00pm- 10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch) 4:00pm (bar opens) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch) 4:00pm (bar opens) 5:00pm-1:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Breakfast 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/wexlers\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day, recommended for dinner\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Wexler’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7487\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe have dined at Wexler’s about 30 times and tried many of their dishes. Here is the deal: Imagine you walk in to a huge old classic bar filled with hundreds of bottles of spirits. Take every bottle away that is artificially colored, and or flavored and you have Wexler’s entire stock remaining. The thought put into Wexler’s products that they sell not only focus on American made products, but also they simply do not carry mass-produced spirits that are in many ways tricking the public. Matt Wexler has put together an amazing drink program that includes individually tailored drinks for people with fresh fruit, herbs, oils, and a few other tricks he has up his sleeve. The marriage of food, wine, and spirits at Wexler’s does not happen without much thought and careful attention to detail. \u003c/p>\n\u003cp>From the moment you walk in the restaurant, your eyes are taken to the award-winning sculpture on the ceiling that evokes black smoke coming from the kitchen and pushing all the way to the front door. Aside from the two very simple light fixtures in the space, they have kept it very clean and modern in décor, which lets you focus on the task at hand. That task is BBQ, and it’s just the right place to do it. Super knowledgeable staff help you decide on what’s best, and offer many suggestions on how to enhance your BBQ experience. Wexler’s claims to be UPSCALE BBQ, and indeed that is fitting, but in many dishes I see the elements of BBQ and all that it comes with distilled to very clean and focused flavors. BBQ au jus with seafood offer really light, but smoky surprises on the menu. \u003c/p>\n\u003cp>The absolute best thing on the menu is the scotch eggs. Now traditionally, these are eggs coated with a thick layer of sausage and bread then fried to crispy-runny-yolk-perfection. At Wexler’s they use the burnt tips of the BBQ short ribs instead to achieve this very unique starter that you will find no where else in San Francisco. The Japanese cucumber salad is the other shining star of first courses. The texture of a really good slaw with the freshness of the cucumber is just sublime. Every bit of this salad is balanced perfectly, and well received when eating Wexler’s unique smoked treats. This last dinner we had three entrees for just the two of us. We had the vegetarian smoked King Trumpet mushrooms plate, which had focused smoke with every bite in a way that was not obtrusive. The manicured nature of the dishes and surprising combinations of flavors and vegetable-switching trickery always leaves you guessing and wanting more. The short ribs are the shining star of the entree section, served off the bone and gently placed on mashed potatoes with a kohlrabi-turnip kraut that will knock your socks off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This restaurant is about locally made, small batch, locally sourced, sustainably grown, and responsibly produced products. This is what the restaurant business is all about these days; getting rid of the garbage and artificial colorings and flavors. Wexler’s has the highest of standards in this department and are not ashamed to say it. It is the best experience going to a place like Wexler’s and maybe even learning something new about what’s going on in the gastronomic world today. \u003c/p>\n\u003cp>We had only cocktails on this last visit, and there is officially nothing wrong with eating BBQ while sipping a High West Double Rye Whiskey. There are plenty of non-alcoholic options here as well, including custom made spritzers using fresh seasonal ingredients. My dining partner is averse to super sweet desserts, which can be challenging, but not at Wexler’s. The notion of distilling or focusing flavors continues with dessert. The Humphrey Slocombe custom made root beer ice cream is paired with a clear vanilla soda which gives us the world’s first white root beer float, which is brilliant on all counts and not too sweet. The mocha fudge pie also has the intensity of flavor without the overt sweetness your eyes tell you it’s going to have. These are the two desserts we have almost every time we walk through the door. The wine list has many great options to work your way around BBQ flavors. There are American made wines with a diversity and price point that just falls in line with the cuisine itself. I love Wexler’s and cannot wait to return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAmbitious, refined barbeque? Barbeque that is not served on paper plates with picnic benches for seating? Wexler’s is everything that barbeque usually is not: a chic, minimalist mid-range to upscale bistro in the heart of the city’s financial district. It’s one of the few places where the restaurant is actually not named for the chef. Matt Wexler is the bartender, where cocktails can be hit or miss. The Gin Rocket with muddled arugula I originally sampled lacked any arugula flavor and seemed like a long shot of gin. Wexler offered another drink and he crafted one of the finest Manhattans around, given a barbeque edge from the house-smoked sweet vermouth. \u003c/p>\n\u003cp>Everything at Wexler’s isn’t necessarily barbeque as in on the grill or slathered in sauce. Rather, everything comes with something from the house smoker. The signature appetizer of scotch eggs is a perfect example of Chef Charlie Kleinmann’s contemporary touch, mixing outside concepts with the backyard pit theme. Lightly breaded, liquid-center farm eggs have some barbeque pork burnt ends stuffed between the batter and the egg, completed with a house-made hot sauce and a sweet tea gastrique. Everything clicks, except the eggs could use more of the meat to enhance the smokiness. I loved the smoked calamari, tossed in a smoky romesco sauce, fresh roasted asparagus, and toasted brioche. You don’t find this at the corner barbeque joint. \u003c/p>\n\u003cp>Entrees and desserts fell a bit from the starters. Smoked short ribs top mashed potatoes with peas and carrots is fine and lighter than you’d think, yet nothing stands out. The meat was a tad dry and not the least bit buttery smooth in texture like braised short ribs. The smoked salmon was rare enough to be tartare, a bold decision from the kitchen that really paid off. Unfortunately, it was muted by a hefty spring onion tzatziki sauce that drowned out the lovely salmon, pickled beets, and slightly undercooked snap peas. \u003c/p>\n\u003cp>We made the wrong choice for dessert, getting the waitress’ favorite bourbon banana cream pie that was essentially a cloud of whipped cream devouring an excellent crust. The slice cried out for more of the caramel. We had to wait a half hour after our reservation time for our table and missed on the dessert recommendation, but other than that service was very affable and had excellent pacing. Wexler’s is a unique and very exciting piece of San Francisco’s dining scene that surely will start a high-end barbeque trend soon. Just if you come, make sure you like your food smoky.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a happily surprising experience. The service was excellent — attentive without being intrusive — and the server was knowledgeable about everything: the history of the restaurant, full knowledge about the preparation of all entrees, as well as descriptions of the wines we might like. The 11-table restaurant was sparsely appointed, but nevertheless, it offered a nice ambience. \u003c/p>\n\u003cp>We had an early reservation and were the second guests to arrive, so initially we were concerned about the noise factor \u003cem>if\u003c/em> people arrived. We were skeptical. Within an hour of our reservation, others began to arrive and the place filled up well. The noise factor I would classify as medium, i.e., we could hear our own conversation (also the conversations of those on either side of us, if we wanted to). \u003c/p>\n\u003cp>The food was excellent: perfectly prepared, but it could have been much warmer when we got it. The courses were consistently superior to so many other establishments. While the portions were on the small size, we left the restaurant feeling fully satisfied with the entire experience. Definitely, we will return. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ambience, service, quality of food and its preparation, cost: A lovely value! All skepticism disappeared as quietly as it arrived. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Wexler’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7487\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7474\">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/cp709iPod.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/steven-gerry125x125.jpg\" alt=\"Steven Gerry\" title=\"Steven Gerry\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stu\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Restaurant Captain\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Wexler’s\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe have dined at Wexler’s about 30 times and tried many of their dishes. Here is the deal: Imagine you walk in to a huge old classic bar filled with hundreds of bottles of spirits. Take every bottle away that is artificially colored, and or flavored and you have Wexler’s entire stock remaining. The thought put into Wexler’s products that they sell not only focus on American made products, but also they simply do not carry mass-produced spirits that are in many ways tricking the public. Matt Wexler has put together an amazing drink program that includes individually tailored drinks for people with fresh fruit, herbs, oils, and a few other tricks he has up his sleeve. The marriage of food, wine, and spirits at Wexler’s does not happen without much thought and careful attention to detail. \u003c/p>\n\u003cp>From the moment you walk in the restaurant, your eyes are taken to the award-winning sculpture on the ceiling that evokes black smoke coming from the kitchen and pushing all the way to the front door. Aside from the two very simple light fixtures in the space, they have kept it very clean and modern in décor, which lets you focus on the task at hand. That task is BBQ, and it’s just the right place to do it. Super knowledgeable staff help you decide on what’s best, and offer many suggestions on how to enhance your BBQ experience. Wexler’s claims to be UPSCALE BBQ, and indeed that is fitting, but in many dishes I see the elements of BBQ and all that it comes with distilled to very clean and focused flavors. BBQ au jus with seafood offer really light, but smoky surprises on the menu. \u003c/p>\n\u003cp>The absolute best thing on the menu is the scotch eggs. Now traditionally, these are eggs coated with a thick layer of sausage and bread then fried to crispy-runny-yolk-perfection. At Wexler’s they use the burnt tips of the BBQ short ribs instead to achieve this very unique starter that you will find no where else in San Francisco. The Japanese cucumber salad is the other shining star of first courses. The texture of a really good slaw with the freshness of the cucumber is just sublime. Every bit of this salad is balanced perfectly, and well received when eating Wexler’s unique smoked treats. This last dinner we had three entrees for just the two of us. We had the vegetarian smoked King Trumpet mushrooms plate, which had focused smoke with every bite in a way that was not obtrusive. The manicured nature of the dishes and surprising combinations of flavors and vegetable-switching trickery always leaves you guessing and wanting more. The short ribs are the shining star of the entree section, served off the bone and gently placed on mashed potatoes with a kohlrabi-turnip kraut that will knock your socks off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This restaurant is about locally made, small batch, locally sourced, sustainably grown, and responsibly produced products. This is what the restaurant business is all about these days; getting rid of the garbage and artificial colorings and flavors. Wexler’s has the highest of standards in this department and are not ashamed to say it. It is the best experience going to a place like Wexler’s and maybe even learning something new about what’s going on in the gastronomic world today. \u003c/p>\n\u003cp>We had only cocktails on this last visit, and there is officially nothing wrong with eating BBQ while sipping a High West Double Rye Whiskey. There are plenty of non-alcoholic options here as well, including custom made spritzers using fresh seasonal ingredients. My dining partner is averse to super sweet desserts, which can be challenging, but not at Wexler’s. The notion of distilling or focusing flavors continues with dessert. The Humphrey Slocombe custom made root beer ice cream is paired with a clear vanilla soda which gives us the world’s first white root beer float, which is brilliant on all counts and not too sweet. The mocha fudge pie also has the intensity of flavor without the overt sweetness your eyes tell you it’s going to have. These are the two desserts we have almost every time we walk through the door. The wine list has many great options to work your way around BBQ flavors. There are American made wines with a diversity and price point that just falls in line with the cuisine itself. I love Wexler’s and cannot wait to return. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/trevor-felch125x125.jpg\" alt=\"Trevor Felch\" title=\"Trevor Felch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Trevor\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student & Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Borrone\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAmbitious, refined barbeque? Barbeque that is not served on paper plates with picnic benches for seating? Wexler’s is everything that barbeque usually is not: a chic, minimalist mid-range to upscale bistro in the heart of the city’s financial district. It’s one of the few places where the restaurant is actually not named for the chef. Matt Wexler is the bartender, where cocktails can be hit or miss. The Gin Rocket with muddled arugula I originally sampled lacked any arugula flavor and seemed like a long shot of gin. Wexler offered another drink and he crafted one of the finest Manhattans around, given a barbeque edge from the house-smoked sweet vermouth. \u003c/p>\n\u003cp>Everything at Wexler’s isn’t necessarily barbeque as in on the grill or slathered in sauce. Rather, everything comes with something from the house smoker. The signature appetizer of scotch eggs is a perfect example of Chef Charlie Kleinmann’s contemporary touch, mixing outside concepts with the backyard pit theme. Lightly breaded, liquid-center farm eggs have some barbeque pork burnt ends stuffed between the batter and the egg, completed with a house-made hot sauce and a sweet tea gastrique. Everything clicks, except the eggs could use more of the meat to enhance the smokiness. I loved the smoked calamari, tossed in a smoky romesco sauce, fresh roasted asparagus, and toasted brioche. You don’t find this at the corner barbeque joint. \u003c/p>\n\u003cp>Entrees and desserts fell a bit from the starters. Smoked short ribs top mashed potatoes with peas and carrots is fine and lighter than you’d think, yet nothing stands out. The meat was a tad dry and not the least bit buttery smooth in texture like braised short ribs. The smoked salmon was rare enough to be tartare, a bold decision from the kitchen that really paid off. Unfortunately, it was muted by a hefty spring onion tzatziki sauce that drowned out the lovely salmon, pickled beets, and slightly undercooked snap peas. \u003c/p>\n\u003cp>We made the wrong choice for dessert, getting the waitress’ favorite bourbon banana cream pie that was essentially a cloud of whipped cream devouring an excellent crust. The slice cried out for more of the caramel. We had to wait a half hour after our reservation time for our table and missed on the dessert recommendation, but other than that service was very affable and had excellent pacing. Wexler’s is a unique and very exciting piece of San Francisco’s dining scene that surely will start a high-end barbeque trend soon. Just if you come, make sure you like your food smoky.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/nancy-good125x125.jpg\" alt=\"Nancy Good\" title=\"Nancy Good\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hypnotherapist & Reiki Practitioner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Big 4 Restaurant\u003cbr>\n\u003cstrong>Reviewed Wexler’s:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a happily surprising experience. The service was excellent — attentive without being intrusive — and the server was knowledgeable about everything: the history of the restaurant, full knowledge about the preparation of all entrees, as well as descriptions of the wines we might like. The 11-table restaurant was sparsely appointed, but nevertheless, it offered a nice ambience. \u003c/p>\n\u003cp>We had an early reservation and were the second guests to arrive, so initially we were concerned about the noise factor \u003cem>if\u003c/em> people arrived. We were skeptical. Within an hour of our reservation, others began to arrive and the place filled up well. The noise factor I would classify as medium, i.e., we could hear our own conversation (also the conversations of those on either side of us, if we wanted to). \u003c/p>\n\u003cp>The food was excellent: perfectly prepared, but it could have been much warmer when we got it. The courses were consistently superior to so many other establishments. While the portions were on the small size, we left the restaurant feeling fully satisfied with the entire experience. Definitely, we will return. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ambience, service, quality of food and its preparation, cost: A lovely value! All skepticism disappeared as quietly as it arrived. \u003c/p>\n\n\u003c/div>\u003c/p>",
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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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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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"onourwatch": {
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"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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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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",
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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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
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