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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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"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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"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": "\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>\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>\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/snJUUIlZvGA'\n title='//www.youtube.com/embed/snJUUIlZvGA'\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=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>\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> 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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"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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"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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"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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"excerpt": "\u003cstrong>Stu:\u003c/strong> \"The absolute best thing on the menu is the scotch eggs.\"\u003cbr />\u003cstrong>Trevor:\u003c/strong> \"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.\"\u003cbr />\u003cstrong>Nancy:\u003c/strong> \"The food was excellent: perfectly prepared, but it could have been much warmer when we got it.\"",
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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": "\u003cp>\u003cstrong>Big 4 Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7517\">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/baQR-c6Z0HM\u003c/p>\n\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Big+4+Restaurant,+California+Street,+San+Francisco,+CA&aq=0&oq=Big+4+Restaurant,+San+Francisco,+CA&sll=37.7939,-122.402505&sspn=0.035981,0.039096&ie=UTF8&hq=Big+4+Restaurant,&hnear=California+St,+San+Francisco,+California&t=m&cid=9724127042703463600&ll=37.801578,-122.406921&spn=0.023736,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-1140\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.big4restaurant.com/\">big4restaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/TheHuntingtonSF\">@TheHungtingtonSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/Big4Restaurant\">Big 4 Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Grace International\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gloria Ciccarone-Nehls\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pan-seared elk chop ‘Rossini Style’ with pan-seared foie gras, creamed spinach, souffleed manchego-potato crepe, black truffle pan jus\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-11:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-11:00am (breakfast); 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>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, for parties of 5 or more.\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/big-4-restaurant-the-huntington-hotel\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live piano music nightly\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/73N94\">Map\u003c/a>\u003cbr />\r\n1075 California Street\u003cbr />\r\nSan Francisco, CA 94108\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-771-1140\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.big4restaurant.com/\">big4restaurant.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7517\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-1140\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.big4restaurant.com/\">big4restaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/TheHuntingtonSF\">@TheHungtingtonSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/Big4Restaurant\">Big 4 Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Grace International\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gloria Ciccarone-Nehls\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pan-seared elk chop ‘Rossini Style’ with pan-seared foie gras, creamed spinach, souffleed manchego-potato crepe, black truffle pan jus\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-10:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-11:00am (breakfast); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-11:00am (breakfast); 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>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, for parties of 5 or more.\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/big-4-restaurant-the-huntington-hotel\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live piano music nightly\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Big 4 Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7495\">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/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 Big 4 Restaurant:\u003c/strong> Friday, April 27, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Big 4 offers a fine value, particularly when you consider not only the fine food and service, but also the ambience provided by the live piano music and the dim lighting, wood paneling, quiet, easy surroundings, and all the rest of the superior interior! \u003c/p>\n\u003cp>The food was perfectly prepared and delivered hot (or cold and crispy for the Caesar’s salad) by a pleasant server and actually surprisingly quickly. Their specialty is the pot pie, and it’s the best — wonderfully balanced flavors of light but creamy sauce, large bites of perfectly prepared chicken, English peas, small white onions, and potatoes. There was a balance of ingredients (as in not a disproportionate [filler] of potatoes). The lamb burger was wonderfully spiced with savory spices and cooked just right. The Caesar’s is one of the best with fresh, cold, crispy romaine and just the right amount of garlic in the dressing. The dessert was fresh, light, and very tasty! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere of the Big 4 is so welcoming and comfortable. It has the feeling of a private club and they make you feel as if you are an honored member. I will definitely continue visiting the Big 4, whether it’s in the dining room or the lounge. \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 Big 4 Restaurant:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On this night we had cocktails at our next-door neighbors’, and then they joined us for dinner as we drove to the Big 4. We entered through the lobby of the hotel to find the piano player in the lounge playing some jazz standards. This dining room is a history lesson of not only terribly interesting San Francisco trivia, but also on Westward expansion of the United States. There were many amazing photographs and artifacts from the California Gold Rush. \u003c/p>\n\u003cp>We had a distinct sense from the start of a very measured and leisurely service style. We ordered cocktails, and everything came in a timely manner, but it was evident people here dine at a slower pace than most restaurants. We started with a lardon salad, then an asparagus bisque, which was vibrant and bright, very spring-like. I would give the lardon salad an 8 out of 10 because it needed a little pepper, or spice to it. The star of the first course was actually the mixed green salad. It had so many beautiful components and was perfectly dressed. Expertly cooked chicken breast and beef cheeks came along with the seared scallops and springtime fava bean risotto. They were all very good and tasty. The chicken was the star of the entree course with a perfectly moist breast and crispy skin. \u003c/p>\n\u003cp>Executive Chef Gloria Ciccarone-Nehls has evidently been chef at this restaurant for 30 of the 35 years they have been opened. The entire dining room gave a sense of authenticity with the very rich dental molding and darkly lit spaces. The brilliant green leather benches look amazing, and were a little uncomfortable as they set the table so one person would be sitting directly on the seam between cushions. \u003c/p>\n\u003cp>Dessert came in the form of a duo of crème brûlée’s, Tahitian vanilla, and orange ginger. We had the mountain blue cheese plate that came with fresh fruit. The only thing I would have changed about the meal would be some grilled bread with the cheese rather than crackers and English tea biscuits. The flourless chocolate cake wasn’t mind-blowing and slightly cake-like for a flourless chocolate torte, but good nonetheless. The vanilla ice cream that came with the chocolate dessert was the best I had ever tasted. \u003c/p>\n\u003cp>We ended the meal with an art tour of the private dining room, and were given encyclopedic descriptions from our waiter, Ron, who has multiple exhibitions currently in San Francisco of photographs he had taken. We had a great time, dined a little slower than usual and enjoyed every minute of it. In sum: measured, clean, and precise service. We had a dietary restriction that was dealt with in a very professional and caring manner. Many of my favorite wines were on the list, like Bandol, Banyuls, and Goldeneye. The one very interesting thing the chef does once a year for a few weeks is feature many different and unusual meats including rattlesnake, squab, elk, moose, eel, and many more. I will look forward to returning for that experience. \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 Big 4 Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlways, I have doubts about hotel restaurants, especially those that charge entrees in the high thirties. You pay for the atmosphere and for the Nob Hill address at the Big Four inside the Huntington Hotel. You’d never think the economy was struggling after setting foot inside here where the power tier discuss powerful themes over thick cut filet mignon and martinis. The low lighting, plush booths, and English men’s club décor makes diners feel like Stanford, Crocker, Huntington, and Hopkins are arguing railroad business over manhattans in the corner booth. The Big Four had all the makings of being an overpriced, stuffy, lackluster experience in such an amazing dining city.\u003c/p>\n\u003cp>Yet, there is something special about the Big Four that makes you love it. The clubby air doesn’t rub off on the very friendly servers and hosts, who would be happy to talk all night about the first vineyard he visited ever or why they no longer prepare Bananas Foster. Yes, prices are steep, but this is no Mission district farm-to-table neighborhood bistro. You come here to eat meat or the house specialty, game. The elk was perfectly tender, topped with a lobe of foie gras, creamed spinach, and a superfluous Manchego potato crêpe in a pool of earthy black truffle jus. Equally as spot on, a pair of lamb chops in a cracked pepper Zinfandel sauce impressed, alongside asparagus, and, strangely enough in this land of hefty carnivorous eating, that yoga cuisine favorite: quinoa, studded with apricots and pistachios. \u003c/p>\n\u003cp>It’s time to eat as much foie gras as possible in California, so we went for the foie gras starter. It happened to be magnificent, with a ginger rhubarb compote and cherry eau de vie syrup. The accompanying brioche helped enhance the richness factor. Only the brûléed pineapple wasn’t perfect, a touch too thin to hold up to the foie gras. The dessert chocolate cake was also only fair, too dry and needing more of a liquid center to liven the occasion. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>They just don’t make them like these anymore. The Big Four is what it is. It is not intending to win nor will it win any James Beard Awards. Its prices rival Michael Mina and even Coi or Benu. However, this is a truly a special occasion place. A dinner in the dining room is a must once. The rest of the time, stick to the equally clubby bar and enjoy a Negroni, the finest I’ve ever had. You also get to hear the pianist play there.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Nancy:\u003c/strong> \"Their specialty is the pot pie, and it’s the best -- wonderfully balanced flavors of light but creamy sauce, large bites of perfectly prepared chicken, English peas, small white onions, and potatoes.\u003cbr /> \u003cstrong>Stu:\u003c/strong> \" In sum: measured, clean, and precise service.\"\u003cbr />\u003cstrong>Trevor:\u003c/strong> \"You come here to eat meat or the house specialty, game.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Big 4 Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7495\">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/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 Big 4 Restaurant:\u003c/strong> Friday, April 27, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Big 4 offers a fine value, particularly when you consider not only the fine food and service, but also the ambience provided by the live piano music and the dim lighting, wood paneling, quiet, easy surroundings, and all the rest of the superior interior! \u003c/p>\n\u003cp>The food was perfectly prepared and delivered hot (or cold and crispy for the Caesar’s salad) by a pleasant server and actually surprisingly quickly. Their specialty is the pot pie, and it’s the best — wonderfully balanced flavors of light but creamy sauce, large bites of perfectly prepared chicken, English peas, small white onions, and potatoes. There was a balance of ingredients (as in not a disproportionate [filler] of potatoes). The lamb burger was wonderfully spiced with savory spices and cooked just right. The Caesar’s is one of the best with fresh, cold, crispy romaine and just the right amount of garlic in the dressing. The dessert was fresh, light, and very tasty! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere of the Big 4 is so welcoming and comfortable. It has the feeling of a private club and they make you feel as if you are an honored member. I will definitely continue visiting the Big 4, whether it’s in the dining room or the lounge. \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 Big 4 Restaurant:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On this night we had cocktails at our next-door neighbors’, and then they joined us for dinner as we drove to the Big 4. We entered through the lobby of the hotel to find the piano player in the lounge playing some jazz standards. This dining room is a history lesson of not only terribly interesting San Francisco trivia, but also on Westward expansion of the United States. There were many amazing photographs and artifacts from the California Gold Rush. \u003c/p>\n\u003cp>We had a distinct sense from the start of a very measured and leisurely service style. We ordered cocktails, and everything came in a timely manner, but it was evident people here dine at a slower pace than most restaurants. We started with a lardon salad, then an asparagus bisque, which was vibrant and bright, very spring-like. I would give the lardon salad an 8 out of 10 because it needed a little pepper, or spice to it. The star of the first course was actually the mixed green salad. It had so many beautiful components and was perfectly dressed. Expertly cooked chicken breast and beef cheeks came along with the seared scallops and springtime fava bean risotto. They were all very good and tasty. The chicken was the star of the entree course with a perfectly moist breast and crispy skin. \u003c/p>\n\u003cp>Executive Chef Gloria Ciccarone-Nehls has evidently been chef at this restaurant for 30 of the 35 years they have been opened. The entire dining room gave a sense of authenticity with the very rich dental molding and darkly lit spaces. The brilliant green leather benches look amazing, and were a little uncomfortable as they set the table so one person would be sitting directly on the seam between cushions. \u003c/p>\n\u003cp>Dessert came in the form of a duo of crème brûlée’s, Tahitian vanilla, and orange ginger. We had the mountain blue cheese plate that came with fresh fruit. The only thing I would have changed about the meal would be some grilled bread with the cheese rather than crackers and English tea biscuits. The flourless chocolate cake wasn’t mind-blowing and slightly cake-like for a flourless chocolate torte, but good nonetheless. The vanilla ice cream that came with the chocolate dessert was the best I had ever tasted. \u003c/p>\n\u003cp>We ended the meal with an art tour of the private dining room, and were given encyclopedic descriptions from our waiter, Ron, who has multiple exhibitions currently in San Francisco of photographs he had taken. We had a great time, dined a little slower than usual and enjoyed every minute of it. In sum: measured, clean, and precise service. We had a dietary restriction that was dealt with in a very professional and caring manner. Many of my favorite wines were on the list, like Bandol, Banyuls, and Goldeneye. The one very interesting thing the chef does once a year for a few weeks is feature many different and unusual meats including rattlesnake, squab, elk, moose, eel, and many more. I will look forward to returning for that experience. \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 Big 4 Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlways, I have doubts about hotel restaurants, especially those that charge entrees in the high thirties. You pay for the atmosphere and for the Nob Hill address at the Big Four inside the Huntington Hotel. You’d never think the economy was struggling after setting foot inside here where the power tier discuss powerful themes over thick cut filet mignon and martinis. The low lighting, plush booths, and English men’s club décor makes diners feel like Stanford, Crocker, Huntington, and Hopkins are arguing railroad business over manhattans in the corner booth. The Big Four had all the makings of being an overpriced, stuffy, lackluster experience in such an amazing dining city.\u003c/p>\n\u003cp>Yet, there is something special about the Big Four that makes you love it. The clubby air doesn’t rub off on the very friendly servers and hosts, who would be happy to talk all night about the first vineyard he visited ever or why they no longer prepare Bananas Foster. Yes, prices are steep, but this is no Mission district farm-to-table neighborhood bistro. You come here to eat meat or the house specialty, game. The elk was perfectly tender, topped with a lobe of foie gras, creamed spinach, and a superfluous Manchego potato crêpe in a pool of earthy black truffle jus. Equally as spot on, a pair of lamb chops in a cracked pepper Zinfandel sauce impressed, alongside asparagus, and, strangely enough in this land of hefty carnivorous eating, that yoga cuisine favorite: quinoa, studded with apricots and pistachios. \u003c/p>\n\u003cp>It’s time to eat as much foie gras as possible in California, so we went for the foie gras starter. It happened to be magnificent, with a ginger rhubarb compote and cherry eau de vie syrup. The accompanying brioche helped enhance the richness factor. Only the brûléed pineapple wasn’t perfect, a touch too thin to hold up to the foie gras. The dessert chocolate cake was also only fair, too dry and needing more of a liquid center to liven the occasion. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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