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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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"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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"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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"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
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"slug": "wine-tips-about-cabernet-sauvignon",
"title": "Wine Tips: About Cabernet Sauvignon",
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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/tmPUn1iBd1k\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=7474\">episode 709\u003c/a>:\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>\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\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/cp709-wine-560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/cp709-wine-560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 709\" title=\"Wines drank on set of Check, Please! Bay Area episode 709\" class=\"alignnone size-full wp-image-7523\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/cp709-wine-560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/10/cp709-wine-560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/tmPUn1iBd1k'\n title='//www.youtube.com/embed/tmPUn1iBd1k'\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=7474\">episode 709\u003c/a>:\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>\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\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 8 (#708) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Source Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7363\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7387\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Morning Due Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7368\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7385\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Mua\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7377\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/embed/HmNMsgA7GHw\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/cp708iPod.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.chateaustjean.com/visit\">\u003cstrong>2010 Chateau St. Jean Fume Blanc, Sonoma County, California $13\u003c/strong>\u003c/a>\u003cbr>\nFume Blanc is simply another name for wine made with the grape Sauvignon Blanc and this is a California value classic. One of the state’s notable producers, Chateau St. Jean scores year after year with this aromatic, succulent white.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.robertoatley.com/index.html#\">\u003cstrong>2008 Robert Oatley Cabernet Sauvignon/Merlot, Mudgee, Australia $20\u003c/strong>\u003c/a>\u003cbr>\nOne of Aussie’s leading wine figures, Bob Oatley, created his own brand to showcase premier wine-growing regions Down Under. From western Australia’s Margaret River to cool-climate Mudgee in the east, the wines speak of place. This supple yet vibrant blend is a touch earthy, a touch fruity and all together delicious.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp708iPod.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.chateaustjean.com/visit\">\u003cstrong>2010 Chateau St. Jean Fume Blanc, Sonoma County, California $13\u003c/strong>\u003c/a>\u003cbr>\nFume Blanc is simply another name for wine made with the grape Sauvignon Blanc and this is a California value classic. One of the state’s notable producers, Chateau St. Jean scores year after year with this aromatic, succulent white.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.robertoatley.com/index.html#\">\u003cstrong>2008 Robert Oatley Cabernet Sauvignon/Merlot, Mudgee, Australia $20\u003c/strong>\u003c/a>\u003cbr>\nOne of Aussie’s leading wine figures, Bob Oatley, created his own brand to showcase premier wine-growing regions Down Under. From western Australia’s Margaret River to cool-climate Mudgee in the east, the wines speak of place. This supple yet vibrant blend is a touch earthy, a touch fruity and all together delicious.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Source: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Source Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7387\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/Xmf2Dc2v-JI\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=source+restaurant,+san+francisco+&aq=&sll=37.269174,-119.306607&sspn=13.172641,16.809082&ie=UTF8&hq=source+restaurant,&hnear=San+Francisco,+California&t=m&cid=7202526599419862159&ll=37.779534,-122.397051&spn=0.023743,0.036478&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=source+restaurant,+san+francisco+&aq=&sll=37.269174,-119.306607&sspn=13.172641,16.809082&ie=UTF8&hq=source+restaurant,&hnear=San+Francisco,+California&t=m&cid=7202526599419862159&ll=37.779534,-122.397051&spn=0.023743,0.036478&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>\n11 Division Street (at DeHaro Street)\u003cbr>\nSan Francisco, CA 94103\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> 415-864-9000\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.source-sf.com/\">source-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/sourcesf\">@sourcesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Source/189662291069254\">Source\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Andrew Fox and Mitchell Fox\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mitchell Fox\u003cbr>\n\u003cstrong>Pastry Chef\u003c/strong> Jennifer Bradley\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> International Organic Vegetarian/Vegan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Baked Vegan Fondue, Brick Oven Pizzas, Unique Dosas, House-Made Awesome Burgers, Brick Oven Breads, Truffle Mac and Cheese, Living Salads, In House all Vegan Desserts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> No Alcohol/Beer/Wine Allowed\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 5 or more\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day, or 1 day prior. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Source Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7387\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/Xmf2Dc2v-JI'\n title='//www.youtube.com/embed/Xmf2Dc2v-JI'\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=source+restaurant,+san+francisco+&aq=&sll=37.269174,-119.306607&sspn=13.172641,16.809082&ie=UTF8&hq=source+restaurant,&hnear=San+Francisco,+California&t=m&cid=7202526599419862159&ll=37.779534,-122.397051&spn=0.023743,0.036478&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=source+restaurant,+san+francisco+&aq=&sll=37.269174,-119.306607&sspn=13.172641,16.809082&ie=UTF8&hq=source+restaurant,&hnear=San+Francisco,+California&t=m&cid=7202526599419862159&ll=37.779534,-122.397051&spn=0.023743,0.036478&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>\n11 Division Street (at DeHaro Street)\u003cbr>\nSan Francisco, CA 94103\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> 415-864-9000\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.source-sf.com/\">source-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/sourcesf\">@sourcesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Source/189662291069254\">Source\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Andrew Fox and Mitchell Fox\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mitchell Fox\u003cbr>\n\u003cstrong>Pastry Chef\u003c/strong> Jennifer Bradley\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> International Organic Vegetarian/Vegan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Baked Vegan Fondue, Brick Oven Pizzas, Unique Dosas, House-Made Awesome Burgers, Brick Oven Breads, Truffle Mac and Cheese, Living Salads, In House all Vegan Desserts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> No Alcohol/Beer/Wine Allowed\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 5 or more\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day, or 1 day prior. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Source Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7363\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon opening the door, there is a counter on the left, behind which is a glowing pizza oven. While a bit chaotic, we were nonetheless warmly greeted and given a menu that we took to a table to make our choices. We would then return to the counter to place our order, consider the homemade desserts on display, and pay for our meal.\u003c/p>\n\u003cp>A rather small restaurant, Source is bustling. Most of the small wooden tables are filled with couples, small groups, and families with children. Projected on two walls are gently pulsating pastel abstractions which, along with relaxing music, are meant to calm the senses. Source is a vegan/vegetarian restaurant. The food is regionally sourced and organic; the sauces, breads and desserts are all house made. Many dishes are gluten-free, and all vegetarian dishes can be made vegan. \u003c/p>\n\u003cp>We shared an appetizer of Peking Quack Spring Rolls with Plum Sauce. The spring rolls were lightly fried and cut on a diagonal for presentation on a bed of baby spinach. The accompanying plum sauce nicely balanced the smoked duck flavor. Our waiter offered some spicy red pepper sauce, which was complex and flavorful, landing sweetly on the tongue, then warming to a memorable finish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mushroom onion Swiss burger served in pita bread was mounded with lettuce and tomato, caramelized mushroom and onion. On the side was a generous helping of French fries with an oval dish of homemade ketchup. Once bitten into, the patty, made with beets, other vegetables and lentils, was reminiscent of a traditional medium rare burger.\u003c/p>\n\u003cp>My Grilled Moo Skewers were meant to mimic beef cubes threaded on wooden skewers. They were served on a bed of brown rice with a variety of vegetables such as mushrooms, crunchy pea pods, carrots and onions. The dish was well seasoned, although skewers had a drizzle of the same plum sauce served with our appetizer. Had I realized, I would have made another choice of either the main dish or the appetizer to avoid any repetition of flavors. The servings were so generous that I took half my order home (and it tasted just as good for lunch the next day).\u003c/p>\n\u003cp>Along with our dinner, we enjoyed some herbal tea served in individual ceramic pots. I had the Cup of Health, which was robustly herbal with a touch of anise. My friend had Ginger Alchemy. I am not fond of ginger teas so did not order it but, when poured, I was overcome with the pleasant fragrance of ginger tamed by lemongrass. I will certainly order Ginger Alchemy next time.\u003c/p>\n\u003cp>Although our dessert was ordered at the same time as the appetizer and main course, its arrival was perfectly timed. The Living Mousse Parfait was served in a glass dish set on a white saucer, with two spoons artfully arranged on opposite sides. The parfait was made of chocolate cashew crème with brownie bites, topped with a dash of white cashew crème and sprinkled with cocoa nibs. The cocoa nibs added a pleasant crunch. It was delightful, and probably the best raw dessert I have ever had.\u003c/p>\n\u003cp>We found the environment warm and friendly, the arrival of the courses perfectly timed, and the noise level, while a bit higher than I recalled on previous visits (albeit later in the evening), appropriate for the setting. Source is definitely a place to return to again and again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon arrival at Source, we found familiar faces: my dinner companion and I ran into friends of mine who love Source. That was encouraging as a start. The menu offerings all looked so good that it was pretty hard to decide on dishes, but we made it work. (I’d never heard the term Bloomingdale Spinach before…) We started with Peking Quack Spring Roll: delicious. I could’ve eaten a dozen of those and been happy. Extra points for the goofy name. \u003c/p>\n\u003cp>We opted to eat “outside” in the heated tent. Nice change of pace from regular feel.\u003c/p>\n\u003cp>The truffle macaroni and cheese was tasty and filling. At most (but not quite) too rich. Still tasty as a leftover the next day. Ditto on the filling and savory “artichoke pie” pizza. The olives somehow stood out as extra tasty. Not sure how such a supporting ingredient can be prominent but they did somehow seem more like “Kala- MATA!!” olives. No room for dessert. Satisfied and happy—glad \u003cem>Check, Please!\u003c/em> introduced me to Source!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Saturday, April 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very excited to check this place out in the city near the ball park. Seemed hip and the menu looked awesome, but with the menu being very vegetarian/vegan this meat eater was a little wet around the collar.\u003c/p>\n\u003cp>Soooo…I went with an open mind and an empty stomach (I didn’t steal that…it’s the truth). Walking in I, at first, was a little disappointed. I think a “restaurant” should have servers. I want to be seated, I wanted to be waited on, I want the service experience. The “Source” is order at the counter and sit and wait with a number for your food. So I schlepped to the counter and perused the menu. \u003c/p>\n\u003cp>I had already peeked at the menu online, and had questions. It is a huge menu, and from watching too many restaurant makeover shows, I was afraid that this place may have jumped the shark. So I went straight to the “source”: the man behind the counter and to do as I like to do at a new place and asked the simple question, “What ROCKS here…what do people come back for…and what, when the places closes for the night, can you not wait to sink your teeth into?” I find that if you ask that question the right way, you’ll get some good information. I was not disappointed. He did ask for some direction: was I allergic to anything, is there anything I wouldn’t eat, what flavors do I like. I answered, “I’m good with anything, and I like something a bit spicy.” My concerns about being “served” melted away, as these two gentlemen behind the counter took care of me as a guest, as a server would, which is what I wanted. From there my journey began.\u003c/p>\n\u003cp>He looked to his fellow cashier and they both smiled at me and said that I have to try the Spicy Buffalo Bites and if I’m not afraid of a big burger that I should give the Pepper and Onion Burger a run through. I said go and we went. But I was parched and had to try one of their “elixirs,” so I asked what his favorite was and he suggested that I try the “Flying Dragon.” Again, I took his advice and paid for my meal, grabbed my number and found a spot to sit. \u003c/p>\n\u003cp>So right off the bat, my anxiousness over the “lack of service” was squelched by fantastic personalities behind the counter and a room filled with a good vibe and big windows. The clientele was young and hip and clearly had been there before. There was some art on the walls and a projector displaying geometric soothing images on the walls. \u003c/p>\n\u003cp>There was a placard on the table talking about the water being ultra purified, the air filtered to the point of virtually particulate free, and for some reason, I felt extra healthy. The cigar that I smoked the night before almost seemed to evaporate from my lungs as I sucked in the clean air and sucked on the pure water. It was a bit of a Zen-like experience.\u003c/p>\n\u003cp>My drink came, and it looked very brown like traditional or homemade tonic water. I don’t know what I was exactly expecting as the menu said these drinks were made from fermented green tea and lemon, so of course it would be brownish in color. I took a sip. I was more than pleasantly surprised by the flavor. It tasted great, bold, almost a bit spicy, but not in the hot wing sort of way just good. So with a smile on my face and my drink in hand, I waited for my first plate to arrive.\u003c/p>\n\u003cp>I had sat positioned so that the two cashiers who basically picked my meal could see me, and see when my food arrived, and when my Spicy Buffalo Bites came, I could see they started to chatter. The plate looked like Tater Tots, but smooth and covered in a hot sauce. Again, I placed it in my mouth, not sure what to expect. But again, I was excited by what I tasted. It was fantastic: hearty, not meaty per say, but just a good bite, a good chew and a great taste. The sauce could have been a bit hotter for my liking, but still had a great flavor. I literally DEVOURED the entire plate. I enjoyed the dipping sauce it came with and could have an entire plate of the slaw that came as a garnish (along with cucumber spears, that yes, I ate as well). One of the two cashiers came up and asked me what I thought. My only words were, “What are these? What are they made of?” He answered telling me that they were soy protein and a few other things. To be honest I really didn’t care, but it was hard for me to believe that they weren’t meat of some kind They tasted too good, from this carnivores perspective, to not be some animal.\u003c/p>\n\u003cp>So with fork and knife in hand, I waited for the burger. I don’t know about the rest of you, but I’ve had PLENTY of veggie burgers and never, not once, not kinda, have I ever liked one. I’ve eaten them to be polite or because that’s all there was and I was hungry but I’ve never had one and thought: I gotta get another one! There is a first for everything. The burger arrived stuffed in a pita served on a bed of perfect fries and stuffed with perfectly caramelized onions and peppers (both still had a slight bite, like I think they should), diced tomatoes and lettuce. It had a nice sear to it, and since it’s made with beets, it was even red like a nice medium rare burger would look. The flavor exploded in my mouth. I’m Armenian (among other things) and grew up eating a lot of lamb. My mom would make something called lahmajoun, which is kinda like a little personal lamb pizza with peppers and onions all ground up together. NOTE: please be clear that these lahmajoun don’t scream of lamb, but more like the peppers and onions and spices. I say that because I don’t want to SCARE anyone off who may not like lamb when I say the next sentence. If I were to take a bit of each with my eyes closed, I don’t know if I would be able to tell them apart, which is a GOOD thing in my eyes, as lahmajoun is one of my favorite things to eat on this earth.\u003c/p>\n\u003cp>Now, I was getting full, as both the appetizer and the burger were neither a small plate, but I had to try something. One more thing. One thing that as a child I had when I could sneak it away, and anyone who was ever a child could appreciate: a Twinkie. Yes, that’s right, they make homemade Twinkies there, and there was nary a chance that I would turn that down. And again, I was not disappointed. The sponge was perfect, and the filling delightful.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With my meal completed, I strolled to the counter where both cashiers were smiling, waiting to hear what I thought. My first question was, ”You make your own catsup too, don’t you?” They both turned and smiled, giving me my answer without words. I just lowered my head and gave a light chuckle and a nod. I gave them great thanks, told them I would be back to try something else delicious on their menu. I think the name of this restaurant, “the Source” is fitting as there is no doubt, that that place is my “Source” for vegetarian/vegan food going forward. You just gotta try it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Source Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7363\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Wednesday, May 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon opening the door, there is a counter on the left, behind which is a glowing pizza oven. While a bit chaotic, we were nonetheless warmly greeted and given a menu that we took to a table to make our choices. We would then return to the counter to place our order, consider the homemade desserts on display, and pay for our meal.\u003c/p>\n\u003cp>A rather small restaurant, Source is bustling. Most of the small wooden tables are filled with couples, small groups, and families with children. Projected on two walls are gently pulsating pastel abstractions which, along with relaxing music, are meant to calm the senses. Source is a vegan/vegetarian restaurant. The food is regionally sourced and organic; the sauces, breads and desserts are all house made. Many dishes are gluten-free, and all vegetarian dishes can be made vegan. \u003c/p>\n\u003cp>We shared an appetizer of Peking Quack Spring Rolls with Plum Sauce. The spring rolls were lightly fried and cut on a diagonal for presentation on a bed of baby spinach. The accompanying plum sauce nicely balanced the smoked duck flavor. Our waiter offered some spicy red pepper sauce, which was complex and flavorful, landing sweetly on the tongue, then warming to a memorable finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom onion Swiss burger served in pita bread was mounded with lettuce and tomato, caramelized mushroom and onion. On the side was a generous helping of French fries with an oval dish of homemade ketchup. Once bitten into, the patty, made with beets, other vegetables and lentils, was reminiscent of a traditional medium rare burger.\u003c/p>\n\u003cp>My Grilled Moo Skewers were meant to mimic beef cubes threaded on wooden skewers. They were served on a bed of brown rice with a variety of vegetables such as mushrooms, crunchy pea pods, carrots and onions. The dish was well seasoned, although skewers had a drizzle of the same plum sauce served with our appetizer. Had I realized, I would have made another choice of either the main dish or the appetizer to avoid any repetition of flavors. The servings were so generous that I took half my order home (and it tasted just as good for lunch the next day).\u003c/p>\n\u003cp>Along with our dinner, we enjoyed some herbal tea served in individual ceramic pots. I had the Cup of Health, which was robustly herbal with a touch of anise. My friend had Ginger Alchemy. I am not fond of ginger teas so did not order it but, when poured, I was overcome with the pleasant fragrance of ginger tamed by lemongrass. I will certainly order Ginger Alchemy next time.\u003c/p>\n\u003cp>Although our dessert was ordered at the same time as the appetizer and main course, its arrival was perfectly timed. The Living Mousse Parfait was served in a glass dish set on a white saucer, with two spoons artfully arranged on opposite sides. The parfait was made of chocolate cashew crème with brownie bites, topped with a dash of white cashew crème and sprinkled with cocoa nibs. The cocoa nibs added a pleasant crunch. It was delightful, and probably the best raw dessert I have ever had.\u003c/p>\n\u003cp>We found the environment warm and friendly, the arrival of the courses perfectly timed, and the noise level, while a bit higher than I recalled on previous visits (albeit later in the evening), appropriate for the setting. Source is definitely a place to return to again and again and again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Tuesday, May 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon arrival at Source, we found familiar faces: my dinner companion and I ran into friends of mine who love Source. That was encouraging as a start. The menu offerings all looked so good that it was pretty hard to decide on dishes, but we made it work. (I’d never heard the term Bloomingdale Spinach before…) We started with Peking Quack Spring Roll: delicious. I could’ve eaten a dozen of those and been happy. Extra points for the goofy name. \u003c/p>\n\u003cp>We opted to eat “outside” in the heated tent. Nice change of pace from regular feel.\u003c/p>\n\u003cp>The truffle macaroni and cheese was tasty and filling. At most (but not quite) too rich. Still tasty as a leftover the next day. Ditto on the filling and savory “artichoke pie” pizza. The olives somehow stood out as extra tasty. Not sure how such a supporting ingredient can be prominent but they did somehow seem more like “Kala- MATA!!” olives. No room for dessert. Satisfied and happy—glad \u003cem>Check, Please!\u003c/em> introduced me to Source!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Source Restaurant:\u003c/strong> Saturday, April 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very excited to check this place out in the city near the ball park. Seemed hip and the menu looked awesome, but with the menu being very vegetarian/vegan this meat eater was a little wet around the collar.\u003c/p>\n\u003cp>Soooo…I went with an open mind and an empty stomach (I didn’t steal that…it’s the truth). Walking in I, at first, was a little disappointed. I think a “restaurant” should have servers. I want to be seated, I wanted to be waited on, I want the service experience. The “Source” is order at the counter and sit and wait with a number for your food. So I schlepped to the counter and perused the menu. \u003c/p>\n\u003cp>I had already peeked at the menu online, and had questions. It is a huge menu, and from watching too many restaurant makeover shows, I was afraid that this place may have jumped the shark. So I went straight to the “source”: the man behind the counter and to do as I like to do at a new place and asked the simple question, “What ROCKS here…what do people come back for…and what, when the places closes for the night, can you not wait to sink your teeth into?” I find that if you ask that question the right way, you’ll get some good information. I was not disappointed. He did ask for some direction: was I allergic to anything, is there anything I wouldn’t eat, what flavors do I like. I answered, “I’m good with anything, and I like something a bit spicy.” My concerns about being “served” melted away, as these two gentlemen behind the counter took care of me as a guest, as a server would, which is what I wanted. From there my journey began.\u003c/p>\n\u003cp>He looked to his fellow cashier and they both smiled at me and said that I have to try the Spicy Buffalo Bites and if I’m not afraid of a big burger that I should give the Pepper and Onion Burger a run through. I said go and we went. But I was parched and had to try one of their “elixirs,” so I asked what his favorite was and he suggested that I try the “Flying Dragon.” Again, I took his advice and paid for my meal, grabbed my number and found a spot to sit. \u003c/p>\n\u003cp>So right off the bat, my anxiousness over the “lack of service” was squelched by fantastic personalities behind the counter and a room filled with a good vibe and big windows. The clientele was young and hip and clearly had been there before. There was some art on the walls and a projector displaying geometric soothing images on the walls. \u003c/p>\n\u003cp>There was a placard on the table talking about the water being ultra purified, the air filtered to the point of virtually particulate free, and for some reason, I felt extra healthy. The cigar that I smoked the night before almost seemed to evaporate from my lungs as I sucked in the clean air and sucked on the pure water. It was a bit of a Zen-like experience.\u003c/p>\n\u003cp>My drink came, and it looked very brown like traditional or homemade tonic water. I don’t know what I was exactly expecting as the menu said these drinks were made from fermented green tea and lemon, so of course it would be brownish in color. I took a sip. I was more than pleasantly surprised by the flavor. It tasted great, bold, almost a bit spicy, but not in the hot wing sort of way just good. So with a smile on my face and my drink in hand, I waited for my first plate to arrive.\u003c/p>\n\u003cp>I had sat positioned so that the two cashiers who basically picked my meal could see me, and see when my food arrived, and when my Spicy Buffalo Bites came, I could see they started to chatter. The plate looked like Tater Tots, but smooth and covered in a hot sauce. Again, I placed it in my mouth, not sure what to expect. But again, I was excited by what I tasted. It was fantastic: hearty, not meaty per say, but just a good bite, a good chew and a great taste. The sauce could have been a bit hotter for my liking, but still had a great flavor. I literally DEVOURED the entire plate. I enjoyed the dipping sauce it came with and could have an entire plate of the slaw that came as a garnish (along with cucumber spears, that yes, I ate as well). One of the two cashiers came up and asked me what I thought. My only words were, “What are these? What are they made of?” He answered telling me that they were soy protein and a few other things. To be honest I really didn’t care, but it was hard for me to believe that they weren’t meat of some kind They tasted too good, from this carnivores perspective, to not be some animal.\u003c/p>\n\u003cp>So with fork and knife in hand, I waited for the burger. I don’t know about the rest of you, but I’ve had PLENTY of veggie burgers and never, not once, not kinda, have I ever liked one. I’ve eaten them to be polite or because that’s all there was and I was hungry but I’ve never had one and thought: I gotta get another one! There is a first for everything. The burger arrived stuffed in a pita served on a bed of perfect fries and stuffed with perfectly caramelized onions and peppers (both still had a slight bite, like I think they should), diced tomatoes and lettuce. It had a nice sear to it, and since it’s made with beets, it was even red like a nice medium rare burger would look. The flavor exploded in my mouth. I’m Armenian (among other things) and grew up eating a lot of lamb. My mom would make something called lahmajoun, which is kinda like a little personal lamb pizza with peppers and onions all ground up together. NOTE: please be clear that these lahmajoun don’t scream of lamb, but more like the peppers and onions and spices. I say that because I don’t want to SCARE anyone off who may not like lamb when I say the next sentence. If I were to take a bit of each with my eyes closed, I don’t know if I would be able to tell them apart, which is a GOOD thing in my eyes, as lahmajoun is one of my favorite things to eat on this earth.\u003c/p>\n\u003cp>Now, I was getting full, as both the appetizer and the burger were neither a small plate, but I had to try something. One more thing. One thing that as a child I had when I could sneak it away, and anyone who was ever a child could appreciate: a Twinkie. Yes, that’s right, they make homemade Twinkies there, and there was nary a chance that I would turn that down. And again, I was not disappointed. The sponge was perfect, and the filling delightful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With my meal completed, I strolled to the counter where both cashiers were smiling, waiting to hear what I thought. My first question was, ”You make your own catsup too, don’t you?” They both turned and smiled, giving me my answer without words. I just lowered my head and gave a light chuckle and a nod. I gave them great thanks, told them I would be back to try something else delicious on their menu. I think the name of this restaurant, “the Source” is fitting as there is no doubt, that that place is my “Source” for vegetarian/vegan food going forward. You just gotta try it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Morning Due Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7385\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/XLHcou8telA\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=Morning+Due+Cafe,+17th+Street,+San+Francisco,+CA&aq=0&oq=Morning+Due+Cafe,+san+francisco&sll=37.769641,-122.40239&sspn=0.051157,0.06566&ie=UTF8&hq=Morning+Due+Cafe,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11700149811410257547&ll=37.773225,-122.4228&spn=0.023745,0.036478&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=Morning+Due+Cafe,+17th+Street,+San+Francisco,+CA&aq=0&oq=Morning+Due+Cafe,+san+francisco&sll=37.769641,-122.40239&sspn=0.051157,0.06566&ie=UTF8&hq=Morning+Due+Cafe,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11700149811410257547&ll=37.773225,-122.4228&spn=0.023745,0.036478&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>\n3698 17th Street (at Church Street)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-7156\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://morningduecafe.net/\">morningduecafe.net\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Morning-Due-Cafe/111508018876904\">Morning Due Cafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Joel Haddad\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Miguel Canul\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rotisserie Chicken,, Lentil Burger, Niman Ranch All Natural Burger\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> None\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-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-9:30pm\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> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/OnmB9\">Map\u003c/a>\u003cbr />\r\n3698 17th Street \u003cbr />\r\nSan Francisco, CA 94114\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-621-7156\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://morningduecafe.net/\">morningduecafe.net\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7385\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Morning Due Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7385\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/XLHcou8telA'\n title='//www.youtube.com/embed/XLHcou8telA'\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=Morning+Due+Cafe,+17th+Street,+San+Francisco,+CA&aq=0&oq=Morning+Due+Cafe,+san+francisco&sll=37.769641,-122.40239&sspn=0.051157,0.06566&ie=UTF8&hq=Morning+Due+Cafe,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11700149811410257547&ll=37.773225,-122.4228&spn=0.023745,0.036478&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=Morning+Due+Cafe,+17th+Street,+San+Francisco,+CA&aq=0&oq=Morning+Due+Cafe,+san+francisco&sll=37.769641,-122.40239&sspn=0.051157,0.06566&ie=UTF8&hq=Morning+Due+Cafe,&hnear=17th+St,+San+Francisco,+California&t=m&cid=11700149811410257547&ll=37.773225,-122.4228&spn=0.023745,0.036478&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>\n3698 17th Street (at Church Street)\u003cbr>\nSan Francisco, CA 94114\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)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-7156\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://morningduecafe.net/\">morningduecafe.net\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Morning-Due-Cafe/111508018876904\">Morning Due Cafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Joel Haddad\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Miguel Canul\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rotisserie Chicken,, Lentil Burger, Niman Ranch All Natural Burger\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> None\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-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-9:30pm\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> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Morning Due Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7368\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was supposed to get lunch or dinner, but if I went to review either of those I’d have no choice but to order the Mediterranean Wrap (my favorite thing). I was told to get something new, so I resisted temptation and opted for an early visit to get breakfast. \u003c/p>\n\u003cp>I got the Mediterranean Omelet: Italian sausage (which I swapped for chicken), sundried tomatoes, artichoke, spinach, and feta. It was scrumptious and turned a grey day into slightly overcast. Very generous use of feta is always welcome. The spinach was fresh and I loved every bite. It made me recall how much artichoke is the unspoken must in any meal. I’m not a big fan of potatoes (from any restaurant). My breakfast companion loved her potatoes so I gave her mine. The potato review is 2nd hand and hearsay, but she said that they reminded her “of a childhood camping trip and making breakfast on a skillet in the mountains.” \u003c/p>\n\u003cp>There was no wait for a table and you pay at the register and are given a number to display. Very low-key. The food came quickly as we sipped our coffee.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhere to start. First off, it was a glorious Sunday: beautiful, the street market still open and bustling and I was really hungry looking forward to checking this place out. I of course had read about it online and checked out the menu, and to be honest, was a bit confused. There’s a neighborhood part of the menu, and since I don’t live in the mission, does that mean that I can’t order from that menu? But I digress…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I showed up excited to try some food. Walked up to the counter to order, as there isn’t any wait staff (which is fine, I’m just saying), and enthusiastically asked the cashier/order taker, “What’s awesome here?” With an annoyed look down at me, and a slight, almost imperceptible sigh, she said, “I don’t know, I’ve only worked here for a few months…let me find someone who would know.” Still not disappointed, I waited for a different person to come over and talk to me (mind you, there are two people behind me now who are visibly annoyed that I didn’t just order and move along.) The second person rolled their eyes only slightly less when they told me what was good, and this is what she said:\u003c/p>\n\u003cblockquote>\u003cp>“I always get the Niman Ranch burger, it’s really good…Ummm…people say they really like the mac and cheese, because we make our own cheese…and the chicken and some of the salads are good too.”\u003c/p>\u003c/blockquote>\n\u003cp>Ok, I thought, well, the service isn’t awesome, but maybe the food will rock! So I ordered the Niman Ranch Burger and the mac and cheese; I was eyeballing the sweets they had laid out next to the counter and saw that they had baklava (one of my favorites), so I asked, “Do you guys make this here?” she replied, “No, we buy it, but we bake our own cookies.” With that glowing praise of their cookies (not) I picked up a chocolate chip cookie and ordered a cold beer, with which no glass was offered to pour it into (I’m NO beer snob, frankly I rarely even drink beer…and even if I were offered a glass I would have, but I have friends that would have appreciated a chilled glass).\u003c/p>\n\u003cp>I ate the cookie and drank half the beer as I waited for a bit under-done burger with not enough blue cheese on it and slathered in caramelized onions not even warmed up again and would guess weren’t caramelized that day by the amount of water that was coming out of them and dripping off my bun. I opted for a side salad instead of fries, which was a basic side salad, nothing special. And in trying the mac and cheese with homemade cheese: I wasn’t impressed, it kinda tasted like noodles with Velveeta and cream with some toasted bread crumbs on top. It was fine, no doubt, but it wasn’t incredible by any means.\u003c/p>\n\u003cp>The ambiance was typical for a café, sounded by people on their computers and a group of girls kibitzing away, some local art hung on the walls for sale. Nothing memorable or something that would make me want to come back. \u003c/p>\n\u003cp>And I guess that sums it up: there was nothing there that would make me want to come back. The service wasn’t great, but not bad. The food, for the price, was subpar. If I had paid half as much, I may have put it at par. The ambiance was, I state, just regular and café like. In walking back from my experience I passed 6 (yes, I counted) restaurants that looked better and more interesting than the one I had just left. That being said, if I were giving it stars, I’d give it 2. I also wouldn’t be surprised if it wasn’t there in a year as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Morning Due Cafe is located on the corner of 17th Street and Church and, except for the green and white border along the top on the outside, does not particularly stand out. In fact, it is a rather ordinary space in a friendly neighborhood. There were bicyclists pedaling by, pedestrians on the sidewalks, and parking was not a problem…especially since someone walking by offered us her parking space!\u003c/p>\n\u003cp>The door to Morning Due Cafe is of dark wood with iron bars. Once inside, the space opens up. Art works are displayed for sale on the left side, while decorative clay vases line the shelves on the right. Along the left and right walls are upholstered bench seats in front of which are small square tables that can be separated for two diners or pulled together for larger parties. In the middle of the floor is additional seating at the same square tables, complete with sturdy wooden chairs with metal legs. A slowly rotating fan graces the rather high ceiling.\u003c/p>\n\u003cp>It was about 12:30 p.m. on a sunny Friday afternoon, and Morning Due Cafe was moderately filled with customers enjoying lunch at their laptop computers. One couple talked quietly together while looking at their screen. I was not expecting much by this first impression; however, that changed when I approached the counter along the back wall, above which was a large menu. My friend and I stepped back, craning our necks to view the menu, when the young woman behind the counter offered a laminated one-page printed menu, suggesting that we could take it to our table and return to the counter once we had decided.\u003c/p>\n\u003cp>It took us a while to peruse the menu because it had a lot to offer and everything sounded so good. We finally decided on a cucumber yogurt salad to share, the Niman Ranch burger for my friend, the vegan vegetable wrap for me, and two chai drinks. We approached the counter and once again were warmly greeted. As soon as our drinks were ordered, they were immediately started so that we could enjoy them while waiting for our lunch to arrive (a very thoughtful gesture). After paying for our lunch, we were presented with a number, which we carried to the table.\u003c/p>\n\u003cp>While we enjoyed our chai drinks, and after a rather brief but reasonable wait, our lunch arrived on white plates, with the place setting wrapped in a large white paper napkin. The burger was high as the sky! It was perfectly done (according to my friend’s request) and served on a fresh sesame bun with caramelized onions, blue cheese, tomato and a dark green leaf lettuce, accompanied by the chosen side of green salad. The salad came with a light balsamic dressing (sweet and lively). Because I do not eat meat, I did not taste the burger but I was assured it was the “best burger ever.”\u003c/p>\n\u003cp>My veggie wrap was very generous in size and contained roasted squash, lime rice, lentils, grilled tomatoes, roasted fennel and garlic sauce. The flavors complemented each other, the squash was lightly mashed, and there was just the right amount of garlic sauce so that the wrap did not get soggy and “unwrap” as I ate it. The side I chose was house potatoes, which were sautéed with roasted red peppers that imparted a mildly spicy flavor to the perfectly browned potatoes. I have never had such delicious “house potatoes.”\u003c/p>\n\u003cp>As our dishes were placed on the table, I suddenly remembered that I had neglected to order the cucumber yogurt salad and let out a gasp. I glanced at the counter where we had placed our order and, for a moment, was rather confused because I could not decide if I should order the salad to share or just let it go. Our server, seeing my momentary confusion, kindly suggested that she bring each of us a little taste, and she disappeared. Before we unwrapped our utensils, she presented each of us with a small dish of the cucumber yogurt salad, placing it gently on the edge of each of our plates. We were very impressed. The salad, however, was not very impressive. The cucumber, rather than thinly sliced, were in small chunks. The consistency of the yogurt and the amount of dill was fine, but we both felt there was too much garlic in the yogurt sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The portions were very generous, the quality of the food was largely exceptional, and the service was outstanding. The total, per person, including tax and tip, was just under $15. I would say this is surely worthwhile and I would definitely return to Morning Due Cafe if I were in the neighborhood.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Morning Due Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7368\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was supposed to get lunch or dinner, but if I went to review either of those I’d have no choice but to order the Mediterranean Wrap (my favorite thing). I was told to get something new, so I resisted temptation and opted for an early visit to get breakfast. \u003c/p>\n\u003cp>I got the Mediterranean Omelet: Italian sausage (which I swapped for chicken), sundried tomatoes, artichoke, spinach, and feta. It was scrumptious and turned a grey day into slightly overcast. Very generous use of feta is always welcome. The spinach was fresh and I loved every bite. It made me recall how much artichoke is the unspoken must in any meal. I’m not a big fan of potatoes (from any restaurant). My breakfast companion loved her potatoes so I gave her mine. The potato review is 2nd hand and hearsay, but she said that they reminded her “of a childhood camping trip and making breakfast on a skillet in the mountains.” \u003c/p>\n\u003cp>There was no wait for a table and you pay at the register and are given a number to display. Very low-key. The food came quickly as we sipped our coffee.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Sunday, May 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhere to start. First off, it was a glorious Sunday: beautiful, the street market still open and bustling and I was really hungry looking forward to checking this place out. I of course had read about it online and checked out the menu, and to be honest, was a bit confused. There’s a neighborhood part of the menu, and since I don’t live in the mission, does that mean that I can’t order from that menu? But I digress…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I showed up excited to try some food. Walked up to the counter to order, as there isn’t any wait staff (which is fine, I’m just saying), and enthusiastically asked the cashier/order taker, “What’s awesome here?” With an annoyed look down at me, and a slight, almost imperceptible sigh, she said, “I don’t know, I’ve only worked here for a few months…let me find someone who would know.” Still not disappointed, I waited for a different person to come over and talk to me (mind you, there are two people behind me now who are visibly annoyed that I didn’t just order and move along.) The second person rolled their eyes only slightly less when they told me what was good, and this is what she said:\u003c/p>\n\u003cblockquote>\u003cp>“I always get the Niman Ranch burger, it’s really good…Ummm…people say they really like the mac and cheese, because we make our own cheese…and the chicken and some of the salads are good too.”\u003c/p>\u003c/blockquote>\n\u003cp>Ok, I thought, well, the service isn’t awesome, but maybe the food will rock! So I ordered the Niman Ranch Burger and the mac and cheese; I was eyeballing the sweets they had laid out next to the counter and saw that they had baklava (one of my favorites), so I asked, “Do you guys make this here?” she replied, “No, we buy it, but we bake our own cookies.” With that glowing praise of their cookies (not) I picked up a chocolate chip cookie and ordered a cold beer, with which no glass was offered to pour it into (I’m NO beer snob, frankly I rarely even drink beer…and even if I were offered a glass I would have, but I have friends that would have appreciated a chilled glass).\u003c/p>\n\u003cp>I ate the cookie and drank half the beer as I waited for a bit under-done burger with not enough blue cheese on it and slathered in caramelized onions not even warmed up again and would guess weren’t caramelized that day by the amount of water that was coming out of them and dripping off my bun. I opted for a side salad instead of fries, which was a basic side salad, nothing special. And in trying the mac and cheese with homemade cheese: I wasn’t impressed, it kinda tasted like noodles with Velveeta and cream with some toasted bread crumbs on top. It was fine, no doubt, but it wasn’t incredible by any means.\u003c/p>\n\u003cp>The ambiance was typical for a café, sounded by people on their computers and a group of girls kibitzing away, some local art hung on the walls for sale. Nothing memorable or something that would make me want to come back. \u003c/p>\n\u003cp>And I guess that sums it up: there was nothing there that would make me want to come back. The service wasn’t great, but not bad. The food, for the price, was subpar. If I had paid half as much, I may have put it at par. The ambiance was, I state, just regular and café like. In walking back from my experience I passed 6 (yes, I counted) restaurants that looked better and more interesting than the one I had just left. That being said, if I were giving it stars, I’d give it 2. I also wouldn’t be surprised if it wasn’t there in a year as well.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Morning Due Cafe:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Morning Due Cafe is located on the corner of 17th Street and Church and, except for the green and white border along the top on the outside, does not particularly stand out. In fact, it is a rather ordinary space in a friendly neighborhood. There were bicyclists pedaling by, pedestrians on the sidewalks, and parking was not a problem…especially since someone walking by offered us her parking space!\u003c/p>\n\u003cp>The door to Morning Due Cafe is of dark wood with iron bars. Once inside, the space opens up. Art works are displayed for sale on the left side, while decorative clay vases line the shelves on the right. Along the left and right walls are upholstered bench seats in front of which are small square tables that can be separated for two diners or pulled together for larger parties. In the middle of the floor is additional seating at the same square tables, complete with sturdy wooden chairs with metal legs. A slowly rotating fan graces the rather high ceiling.\u003c/p>\n\u003cp>It was about 12:30 p.m. on a sunny Friday afternoon, and Morning Due Cafe was moderately filled with customers enjoying lunch at their laptop computers. One couple talked quietly together while looking at their screen. I was not expecting much by this first impression; however, that changed when I approached the counter along the back wall, above which was a large menu. My friend and I stepped back, craning our necks to view the menu, when the young woman behind the counter offered a laminated one-page printed menu, suggesting that we could take it to our table and return to the counter once we had decided.\u003c/p>\n\u003cp>It took us a while to peruse the menu because it had a lot to offer and everything sounded so good. We finally decided on a cucumber yogurt salad to share, the Niman Ranch burger for my friend, the vegan vegetable wrap for me, and two chai drinks. We approached the counter and once again were warmly greeted. As soon as our drinks were ordered, they were immediately started so that we could enjoy them while waiting for our lunch to arrive (a very thoughtful gesture). After paying for our lunch, we were presented with a number, which we carried to the table.\u003c/p>\n\u003cp>While we enjoyed our chai drinks, and after a rather brief but reasonable wait, our lunch arrived on white plates, with the place setting wrapped in a large white paper napkin. The burger was high as the sky! It was perfectly done (according to my friend’s request) and served on a fresh sesame bun with caramelized onions, blue cheese, tomato and a dark green leaf lettuce, accompanied by the chosen side of green salad. The salad came with a light balsamic dressing (sweet and lively). Because I do not eat meat, I did not taste the burger but I was assured it was the “best burger ever.”\u003c/p>\n\u003cp>My veggie wrap was very generous in size and contained roasted squash, lime rice, lentils, grilled tomatoes, roasted fennel and garlic sauce. The flavors complemented each other, the squash was lightly mashed, and there was just the right amount of garlic sauce so that the wrap did not get soggy and “unwrap” as I ate it. The side I chose was house potatoes, which were sautéed with roasted red peppers that imparted a mildly spicy flavor to the perfectly browned potatoes. I have never had such delicious “house potatoes.”\u003c/p>\n\u003cp>As our dishes were placed on the table, I suddenly remembered that I had neglected to order the cucumber yogurt salad and let out a gasp. I glanced at the counter where we had placed our order and, for a moment, was rather confused because I could not decide if I should order the salad to share or just let it go. Our server, seeing my momentary confusion, kindly suggested that she bring each of us a little taste, and she disappeared. Before we unwrapped our utensils, she presented each of us with a small dish of the cucumber yogurt salad, placing it gently on the edge of each of our plates. We were very impressed. The salad, however, was not very impressive. The cucumber, rather than thinly sliced, were in small chunks. The consistency of the yogurt and the amount of dill was fine, but we both felt there was too much garlic in the yogurt sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The portions were very generous, the quality of the food was largely exceptional, and the service was outstanding. The total, per person, including tax and tip, was just under $15. I would say this is surely worthwhile and I would definitely return to Morning Due Cafe if I were in the neighborhood.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mua: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7377\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/iDU1o-kpcYw\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=MUA,+Webster+Street,+Oakland,+CA&aq=0&oq=mua,+CA&sll=37.763964,-122.428379&sspn=0.02558,0.03283&ie=UTF8&hq=MUA,&hnear=Webster+St,+Oakland,+California&t=m&cid=16269174186168576443&ll=37.824633,-122.259293&spn=0.023729,0.036478&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=MUA,+Webster+Street,+Oakland,+CA&aq=0&oq=mua,+CA&sll=37.763964,-122.428379&sspn=0.02558,0.03283&ie=UTF8&hq=MUA,&hnear=Webster+St,+Oakland,+California&t=m&cid=16269174186168576443&ll=37.824633,-122.259293&spn=0.023729,0.036478&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>\n2442 Webster St (at 25th St)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-238-1100\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@muaoakland.com\">info@muaoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.muaoakland.com/\">muaoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/muaoakland\">@MUAOakland\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Hi-Suk and San-Ju Dong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> San-Ju Dong \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> mac and cheese (no cheese!), Brussels sprouts, cbq burger, fried chicken, the hamburger, mussels\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> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> All Day Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm-6:30pm Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:30pm-6:30pm Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:30pm-6:30pm Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:00pm (lunch); 3:00pm – 6:30pm (happy hour); 5:30pm-12:30am (dinner); bar open until 1:30am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm – 6:30pm (happy hour); 5:30pm- 12:30am (dinner); bar open until 1:30am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> All Day Happy Hour; 5:00pm-11:00 (dinner); bar until midnight\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (Friday only), dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, Discover, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"%E2%80%9Dhttp://www.opentable.com/mua%E2%80%9D\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> None\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes. DJs every night \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mua: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7377\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/iDU1o-kpcYw'\n title='//www.youtube.com/embed/iDU1o-kpcYw'\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=MUA,+Webster+Street,+Oakland,+CA&aq=0&oq=mua,+CA&sll=37.763964,-122.428379&sspn=0.02558,0.03283&ie=UTF8&hq=MUA,&hnear=Webster+St,+Oakland,+California&t=m&cid=16269174186168576443&ll=37.824633,-122.259293&spn=0.023729,0.036478&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=MUA,+Webster+Street,+Oakland,+CA&aq=0&oq=mua,+CA&sll=37.763964,-122.428379&sspn=0.02558,0.03283&ie=UTF8&hq=MUA,&hnear=Webster+St,+Oakland,+California&t=m&cid=16269174186168576443&ll=37.824633,-122.259293&spn=0.023729,0.036478&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>\n2442 Webster St (at 25th St)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-238-1100\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@muaoakland.com\">info@muaoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.muaoakland.com/\">muaoakland.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/muaoakland\">@MUAOakland\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Hi-Suk and San-Ju Dong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> San-Ju Dong \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> mac and cheese (no cheese!), Brussels sprouts, cbq burger, fried chicken, the hamburger, mussels\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> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> All Day Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm-6:30pm Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:30pm-6:30pm Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:30pm-6:30pm Happy Hour; 5:30pm-11:00pm (dinner); bar open until midnight\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:00pm (lunch); 3:00pm – 6:30pm (happy hour); 5:30pm-12:30am (dinner); bar open until 1:30am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm – 6:30pm (happy hour); 5:30pm- 12:30am (dinner); bar open until 1:30am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> All Day Happy Hour; 5:00pm-11:00 (dinner); bar until midnight\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (Friday only), dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, Discover, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"%E2%80%9Dhttp://www.opentable.com/mua%E2%80%9D\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> None\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes. DJs every night \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mua: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFirst and foremost, before you say anything, yes, there isn’t any parking. I mean none, 0, zilch. I mean, I don’t even know where the staff parks. Perhaps I’m just not familiar enough with Oakland to know “where” to park, but for this poor East Bay resident who doesn’t spend that much time in that part of Oakland, it’s tough. BUT that’s only the half of it, I’ve been to the restaurant several times, and there hasn’t been a single time where I have been able to find it the first time around. No real signage or arrows or flags, it’s a narrow black shed basically.\u003c/p>\n\u003cp>So to be clear: it’s very hard to find, and once you find it, good luck finding decent parking. But thankfully, one doesn’t judge a restaurant ONLY by the ease of finding it and parking, and trust me, it’s worth finding it and walking to it.\u003c/p>\n\u003cp>The first time I visited this restaurant, I didn’t know what to expect. I got there early enough to relax at the bar and order a drink. The bartender asked me what I wanted and I said, “A Manhattan” and he said, “What kind?” and I said “bourbon” and with a smile he said, “Which kind”…I started to get the picture. These guys and gals behind the bar aren’t just making drinks as fast as they can, they are true masters of the bartending game. So I spent the next hour or so just learning and drinking — what fun! But again, I digress…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Knowing after my first time at MUA what I wanted to drink I promptly ordered a MUA Manhattan and perused the luscious menu. I have to admit, I enjoy “interesting” foods and I don’t shy away from things that some would find WAY too interesting for them to try. MUA delivers not only the regular hip food fare but also some out-there food fare too, like in the first volley of food that I ordered. \u003c/p>\n\u003cp>I started out with the a trio of meat dishes, none of which are necessarily regular or prepared in a usual fashion. I ordered Beef Bone Marrow, Lamb Cheeks, and Berkshire Pork Lettuce wraps. All three are incredibly luscious. The Beef Bone Marrow is just melt-in-your mouth goodness, served with paper-thin crostinis and a few herbs, it has tremendous flavor, and it just melts in your mouth. The Lamb Cheeks are something I’ve never had or heard of before. I’ve had “cheeks” from other animals, but not lamb, and I’ve been to many a Greek Easter where the whole lamb is roasted. They are almost too good to talk about. They fall apart and taste of the most tremendous braised lamb I’ve ever had. I get them every time I go — just to make sure I wasn’t just lucky last time – and they are that good every time. The Berkshire Pork Lettuce Wraps with spicy mustard seed sauce and carrot salad, well, what could possibly be wrong with that sentence!? The best pork you can buy, coupled with a well-composed mustard seed sauce, it’s just delicious.\u003c/p>\n\u003cp>The best part of all those dishes is that they are all small plates, and I was ready for more, and another drink. I just had had a lot of meat, so I thought I should think of my figure and eat some veggie. I ordered two veggie items that I just love: Arugula Salad and Brussels Sprouts. Now, like the meat dishes above, these aren’t just your regular items. The Arugula Salad was put together with quinoa, feta and pear — all wonderful elements, and, when dressed together, is an explosion of spicy sweet salty flavors in your mouth with just a little bite, just incredible. Some people don’t like Brussels sprouts; I am not one of those people. Brussels sprouts prepared this way are crispy and flavorful and not drenched in brown butter, but just enough to create this delicious dish.\u003c/p>\n\u003cp>One of the best compliments I can give about MUA is their pace. At the onset I told them I wanted to take my time and enjoy my meal and they would come by and see if I was ready for my next item; keeping me “hydrated” and happy as well. It gives the patron time to take in the company they’re with, chat with a neighbor that is close by, or just enjoy the uniqueness of this warehouse turned restaurant and the art on the walls. After doing all of that, I was ready for my main course.\u003c/p>\n\u003cp>I have never had a main course there, I usually just stick to the small plates until I’m full, but I splurged and went with the Duck Confit. Now I was pretty sure there was no way I would be able to finish it, but I was wrong. To be fair, I haven’t had a TON of Duck Confit to call me an expert, but I can say from my experience, it was the best Duck Confit I’ve EVER had. The chicory and polenta marry so well with it to really complete a well thought out dish. I did finish it, I didn’t know how, but I did.\u003c/p>\n\u003cp>The server offered dessert, I think we both laughed when he offered, and I respectfully declined. I was full and super happy with my service and the space itself. This hasn’t been my first time there, and, by far, it won’t be my last. I recommend it to anyone and everyone. Just good luck finding it, oh yeah, and parking, but trust me, you will NOT be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Our reservations, made online, were for 7:30 p.m. at MUA/Oakland, which is located on Webster Street near 25th, an area with which I am unfamiliar. The neighborhood is eclectic and MUA sits on a triangle nearly surrounded by streets at odd angles. Parking was not a problem. The weather being especially pleasant, some people were sitting outside at wooden tables. However, they did not appear to be diners but rather like friends hanging out in someone’s yard. The entrance to MUA is indeed unusual. We entered through a heavy curtain that was pulled back, and were faced with a narrow, noisy bar. We had to walk to the end of the long bar to reach the hostess at the entrance to the dining area.\u003c/p>\n\u003cp>We were seated at the bench along the left wall, with small marble (or granite) topped tables and sleek (striped) wooden chairs facing. I faced the large, crowded room and its towering ceiling; my friend faced me but was also able to see the room due to the long, narrow mirror running along the back of the bench seating. Two tall and very large mirrors along the back wall (to my left as I was seated), reflected the wall sconces and the candles at all the tables so that everything sparkled in the appropriately dimmed lighting. MUA is two stories high with a heavy wooden beamed ceiling and black metal railings along the second story balcony where the disc jockey sat. Beyond him was a bar and more seating. The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse. In front of me was the open seating area where a large group was celebrating a birthday. MUA is enormous, and the energy positively crackles! \u003c/p>\n\u003cp>Shortly after we settled into our seats, our waiter stopped by to introduce himself, asking if we would like a drink. We each ordered a glass of local wine (a Trefethen Chardonnay and a Miura Pinot Noir from Monterey), which arrived in a timely manner so that we could enjoy it while looking at the menu. The menu is divided into “Smaller Plates” and “Larger Plates” reminding us that we were in a restaurant that started out as a bar. We decided to share a small plate of fried calamari with green and red chilies, which arrived on a rectangular white plate with some aioli on the side. The chilies were small and moderately hot. And, when eaten together, the chili flavor offered the perfect complement to the crisply fried and perfectly cooked calamari.\u003c/p>\n\u003cp>Just as we finished the last of the calamari, our larger plates arrived. The portions were larger than anticipated. The chicken Milanese was presented as boneless fried chicken that had been pounded flat, lightly breaded, and fried to perfection. On top of the chicken was an arugula salad with capers and a lemony dressing. Although the salad was wonderful, my friend thought the chicken lacked flavor. My blackened catfish, served over dirty rice, was a bit crispy on the outside and flaky and flavorful on the inside; the dirty rice light, fluffy and delicately seasoned.\u003c/p>\n\u003cp>At the end of our meal, we decided to share a dessert. Our choice was the apple-cranberry crisp with vanilla ice cream. The crisp arrived all warm and fragrant, the ice cream was so cold that it did not quickly flood the plate, and there was a drizzle of raspberry sauce of such perfection that it was smooth, thick and nearly savory rather than sweet.\u003c/p>\n\u003cp>We walked out of MUA smiling as the music followed us down the street made quiet by our diminished hearing. We both agreed the food was outstanding, the environment upbeat and energizing. While the wine seemed expensive at $11 a glass, the final tab was certainly reasonable. Except for the decibels of the music, we would definitely recommend MUA to our friends. Would we return? My friend wanted to try it again for lunch. I would return on a quieter evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Mua with a pal from Oakland. He’s in the service industry and was able to add some commentary and tips. We asked the bartender what to order, but threw those ideas out and ordered what sounded good. Opting for Brussels sprouts over collard greens as one of the appetizers. Also we got the Crispy Tofu. Both were delicious. I had no idea what brown butter is, but the sprouts were scrumptious. My pal pointed out that the shiitake were “cooked right.” I noticed that there was a great aftertaste. (It was the gift that kept giving).\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding. Thankfully my friend did not eat beef. (More for me) Which is important with carpaccio as it’s as thick as an eyelash. The mussels were delicate and were demolished immediately. They came with fries, which were amazing when soaked in the mussel juice. Mua was my favorite of the 3 restaurants to review. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mua: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7373\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7358\">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/cp708iPod.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/40/2012/09/andrew-dourgarian125x125.jpg\" alt=\"Andrew Dourgarian\" title=\"Andrew Dourgarian\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Brentwood\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mua\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFirst and foremost, before you say anything, yes, there isn’t any parking. I mean none, 0, zilch. I mean, I don’t even know where the staff parks. Perhaps I’m just not familiar enough with Oakland to know “where” to park, but for this poor East Bay resident who doesn’t spend that much time in that part of Oakland, it’s tough. BUT that’s only the half of it, I’ve been to the restaurant several times, and there hasn’t been a single time where I have been able to find it the first time around. No real signage or arrows or flags, it’s a narrow black shed basically.\u003c/p>\n\u003cp>So to be clear: it’s very hard to find, and once you find it, good luck finding decent parking. But thankfully, one doesn’t judge a restaurant ONLY by the ease of finding it and parking, and trust me, it’s worth finding it and walking to it.\u003c/p>\n\u003cp>The first time I visited this restaurant, I didn’t know what to expect. I got there early enough to relax at the bar and order a drink. The bartender asked me what I wanted and I said, “A Manhattan” and he said, “What kind?” and I said “bourbon” and with a smile he said, “Which kind”…I started to get the picture. These guys and gals behind the bar aren’t just making drinks as fast as they can, they are true masters of the bartending game. So I spent the next hour or so just learning and drinking — what fun! But again, I digress…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Knowing after my first time at MUA what I wanted to drink I promptly ordered a MUA Manhattan and perused the luscious menu. I have to admit, I enjoy “interesting” foods and I don’t shy away from things that some would find WAY too interesting for them to try. MUA delivers not only the regular hip food fare but also some out-there food fare too, like in the first volley of food that I ordered. \u003c/p>\n\u003cp>I started out with the a trio of meat dishes, none of which are necessarily regular or prepared in a usual fashion. I ordered Beef Bone Marrow, Lamb Cheeks, and Berkshire Pork Lettuce wraps. All three are incredibly luscious. The Beef Bone Marrow is just melt-in-your mouth goodness, served with paper-thin crostinis and a few herbs, it has tremendous flavor, and it just melts in your mouth. The Lamb Cheeks are something I’ve never had or heard of before. I’ve had “cheeks” from other animals, but not lamb, and I’ve been to many a Greek Easter where the whole lamb is roasted. They are almost too good to talk about. They fall apart and taste of the most tremendous braised lamb I’ve ever had. I get them every time I go — just to make sure I wasn’t just lucky last time – and they are that good every time. The Berkshire Pork Lettuce Wraps with spicy mustard seed sauce and carrot salad, well, what could possibly be wrong with that sentence!? The best pork you can buy, coupled with a well-composed mustard seed sauce, it’s just delicious.\u003c/p>\n\u003cp>The best part of all those dishes is that they are all small plates, and I was ready for more, and another drink. I just had had a lot of meat, so I thought I should think of my figure and eat some veggie. I ordered two veggie items that I just love: Arugula Salad and Brussels Sprouts. Now, like the meat dishes above, these aren’t just your regular items. The Arugula Salad was put together with quinoa, feta and pear — all wonderful elements, and, when dressed together, is an explosion of spicy sweet salty flavors in your mouth with just a little bite, just incredible. Some people don’t like Brussels sprouts; I am not one of those people. Brussels sprouts prepared this way are crispy and flavorful and not drenched in brown butter, but just enough to create this delicious dish.\u003c/p>\n\u003cp>One of the best compliments I can give about MUA is their pace. At the onset I told them I wanted to take my time and enjoy my meal and they would come by and see if I was ready for my next item; keeping me “hydrated” and happy as well. It gives the patron time to take in the company they’re with, chat with a neighbor that is close by, or just enjoy the uniqueness of this warehouse turned restaurant and the art on the walls. After doing all of that, I was ready for my main course.\u003c/p>\n\u003cp>I have never had a main course there, I usually just stick to the small plates until I’m full, but I splurged and went with the Duck Confit. Now I was pretty sure there was no way I would be able to finish it, but I was wrong. To be fair, I haven’t had a TON of Duck Confit to call me an expert, but I can say from my experience, it was the best Duck Confit I’ve EVER had. The chicory and polenta marry so well with it to really complete a well thought out dish. I did finish it, I didn’t know how, but I did.\u003c/p>\n\u003cp>The server offered dessert, I think we both laughed when he offered, and I respectfully declined. I was full and super happy with my service and the space itself. This hasn’t been my first time there, and, by far, it won’t be my last. I recommend it to anyone and everyone. Just good luck finding it, oh yeah, and parking, but trust me, you will NOT be disappointed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/lee-grygo125x125.jpg\" alt=\"Lee Grygo\" title=\"Lee Grygo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Secretary\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Source Restaurant\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Our reservations, made online, were for 7:30 p.m. at MUA/Oakland, which is located on Webster Street near 25th, an area with which I am unfamiliar. The neighborhood is eclectic and MUA sits on a triangle nearly surrounded by streets at odd angles. Parking was not a problem. The weather being especially pleasant, some people were sitting outside at wooden tables. However, they did not appear to be diners but rather like friends hanging out in someone’s yard. The entrance to MUA is indeed unusual. We entered through a heavy curtain that was pulled back, and were faced with a narrow, noisy bar. We had to walk to the end of the long bar to reach the hostess at the entrance to the dining area.\u003c/p>\n\u003cp>We were seated at the bench along the left wall, with small marble (or granite) topped tables and sleek (striped) wooden chairs facing. I faced the large, crowded room and its towering ceiling; my friend faced me but was also able to see the room due to the long, narrow mirror running along the back of the bench seating. Two tall and very large mirrors along the back wall (to my left as I was seated), reflected the wall sconces and the candles at all the tables so that everything sparkled in the appropriately dimmed lighting. MUA is two stories high with a heavy wooden beamed ceiling and black metal railings along the second story balcony where the disc jockey sat. Beyond him was a bar and more seating. The music was loud but did not seem to interfere when we first sat down; however, as the evening progressed, it became more difficult to converse. In front of me was the open seating area where a large group was celebrating a birthday. MUA is enormous, and the energy positively crackles! \u003c/p>\n\u003cp>Shortly after we settled into our seats, our waiter stopped by to introduce himself, asking if we would like a drink. We each ordered a glass of local wine (a Trefethen Chardonnay and a Miura Pinot Noir from Monterey), which arrived in a timely manner so that we could enjoy it while looking at the menu. The menu is divided into “Smaller Plates” and “Larger Plates” reminding us that we were in a restaurant that started out as a bar. We decided to share a small plate of fried calamari with green and red chilies, which arrived on a rectangular white plate with some aioli on the side. The chilies were small and moderately hot. And, when eaten together, the chili flavor offered the perfect complement to the crisply fried and perfectly cooked calamari.\u003c/p>\n\u003cp>Just as we finished the last of the calamari, our larger plates arrived. The portions were larger than anticipated. The chicken Milanese was presented as boneless fried chicken that had been pounded flat, lightly breaded, and fried to perfection. On top of the chicken was an arugula salad with capers and a lemony dressing. Although the salad was wonderful, my friend thought the chicken lacked flavor. My blackened catfish, served over dirty rice, was a bit crispy on the outside and flaky and flavorful on the inside; the dirty rice light, fluffy and delicately seasoned.\u003c/p>\n\u003cp>At the end of our meal, we decided to share a dessert. Our choice was the apple-cranberry crisp with vanilla ice cream. The crisp arrived all warm and fragrant, the ice cream was so cold that it did not quickly flood the plate, and there was a drizzle of raspberry sauce of such perfection that it was smooth, thick and nearly savory rather than sweet.\u003c/p>\n\u003cp>We walked out of MUA smiling as the music followed us down the street made quiet by our diminished hearing. We both agreed the food was outstanding, the environment upbeat and energizing. While the wine seemed expensive at $11 a glass, the final tab was certainly reasonable. Except for the decibels of the music, we would definitely recommend MUA to our friends. Would we return? My friend wanted to try it again for lunch. I would return on a quieter evening.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/michael-capozzolo125x125.jpg\" alt=\"Michael Cappozzolo\" title=\"Michael Cappozzolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cartoonist and Comedy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Morning Due Cafe\u003cbr>\n\u003cstrong>Reviewed Mua:\u003c/strong> Sunday, May 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Mua with a pal from Oakland. He’s in the service industry and was able to add some commentary and tips. We asked the bartender what to order, but threw those ideas out and ordered what sounded good. Opting for Brussels sprouts over collard greens as one of the appetizers. Also we got the Crispy Tofu. Both were delicious. I had no idea what brown butter is, but the sprouts were scrumptious. My pal pointed out that the shiitake were “cooked right.” I noticed that there was a great aftertaste. (It was the gift that kept giving).\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The calamari was “a tad bland,” but I liked the cornmeal crust and cost. The carpaccio was outstanding. Thankfully my friend did not eat beef. (More for me) Which is important with carpaccio as it’s as thick as an eyelash. The mussels were delicate and were demolished immediately. They came with fries, which were amazing when soaked in the mussel juice. Mua was my favorite of the 3 restaurants to review. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/wXQJDnrMFhQ\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=7358\">episode 708\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.chateaustjean.com/visit\">\u003cstrong>2010 Chateau St. Jean Fume Blanc, Sonoma County, California $13\u003c/strong>\u003c/a>\u003cbr>\nFume Blanc is simply another name for wine made with the grape Sauvignon Blanc and this is a California value classic. One of the state’s notable producers, Chateau St. Jean scores year after year with this aromatic, succulent white.\u003c/p>\n\u003cp>\u003ca href=\"http://www.robertoatley.com/index.html#\">\u003cstrong>2008 Robert Oatley Cabernet Sauvignon/Merlot, Mudgee, Australia $20\u003c/strong>\u003c/a>\u003cbr>\nOne of Aussie’s leading wine figures, Bob Oatley, created his own brand to showcase premier wine-growing regions Down Under. From western Australia’s Margaret River to cool-climate Mudgee in the east, the wines speak of place. This supple yet vibrant blend is a touch earthy, a touch fruity and all together delicious.\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/40/2012/09/cp708-wine560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/cp708-wine560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 708\" title=\"Wines drank on set of Check, Please! Bay Area episode 708\" class=\"alignnone size-full wp-image-7437\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/09/cp708-wine560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/09/cp708-wine560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/wXQJDnrMFhQ'\n title='//www.youtube.com/embed/wXQJDnrMFhQ'\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=7358\">episode 708\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.chateaustjean.com/visit\">\u003cstrong>2010 Chateau St. Jean Fume Blanc, Sonoma County, California $13\u003c/strong>\u003c/a>\u003cbr>\nFume Blanc is simply another name for wine made with the grape Sauvignon Blanc and this is a California value classic. One of the state’s notable producers, Chateau St. Jean scores year after year with this aromatic, succulent white.\u003c/p>\n\u003cp>\u003ca href=\"http://www.robertoatley.com/index.html#\">\u003cstrong>2008 Robert Oatley Cabernet Sauvignon/Merlot, Mudgee, Australia $20\u003c/strong>\u003c/a>\u003cbr>\nOne of Aussie’s leading wine figures, Bob Oatley, created his own brand to showcase premier wine-growing regions Down Under. From western Australia’s Margaret River to cool-climate Mudgee in the east, the wines speak of place. This supple yet vibrant blend is a touch earthy, a touch fruity and all together delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 7 (#707) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Caffe La Scala\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7250\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7266\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Lers Ros\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7255\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7277\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>1300 on Fillmore\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7259\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7281\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>https://www.youtube.com/embed/pvnT-E4rtbc\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/cp707iPod.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.bonterra.com/our-wines/whites/sauvignon-blanc.aspx\">\u003cstrong>2010 Bonterra Sauvignon Blanc, Mendocino and Lake Counties, California $12\u003c/strong>\u003c/a>\u003cbr>\nBonterra’s focus is on organically-grown grapes, which is kind to the environment and the wine. This juicy white packs citrusy freshness zipped with crisp fruit flavors. Try with light fish dishes, tangy cheeses, and salads draped with vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://gonzalezbyass.com/en/index.htm\">\u003cstrong>2008 Beronia Crianza, Rioja, Spain $14\u003c/strong>\u003c/a>\u003cbr>\nThis red from Spain’s classic Rioja region, is made with primarily Tempranillo grapes with a dash of Garnacha. With a year of oak ageing (hence the Crianza designation) the wine is smooth, supple and sports a kick of spice.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp707iPod.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.bonterra.com/our-wines/whites/sauvignon-blanc.aspx\">\u003cstrong>2010 Bonterra Sauvignon Blanc, Mendocino and Lake Counties, California $12\u003c/strong>\u003c/a>\u003cbr>\nBonterra’s focus is on organically-grown grapes, which is kind to the environment and the wine. This juicy white packs citrusy freshness zipped with crisp fruit flavors. Try with light fish dishes, tangy cheeses, and salads draped with vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://gonzalezbyass.com/en/index.htm\">\u003cstrong>2008 Beronia Crianza, Rioja, Spain $14\u003c/strong>\u003c/a>\u003cbr>\nThis red from Spain’s classic Rioja region, is made with primarily Tempranillo grapes with a dash of Garnacha. With a year of oak ageing (hence the Crianza designation) the wine is smooth, supple and sports a kick of spice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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