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"content": "\u003cp>\u003cstrong>Lers Ros: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7277\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>https://www.youtube.com/embed/5uPm8U587Zw\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=Lers+Ros+Thai,+Larkin+Street,+San+Francisco,+CA&aq=0&oq=lers+ros&sll=37.901329,-122.06185&sspn=0.026176,0.039568&ie=UTF8&hq=Lers+Ros+Thai,+Larkin+Street,+San+Francisco,+CA&t=m&cid=4805880436195582905&hnear=&ll=37.794525,-122.413101&spn=0.023739,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Lers+Ros+Thai,+Larkin+Street,+San+Francisco,+CA&aq=0&oq=lers+ros&sll=37.901329,-122.06185&sspn=0.026176,0.039568&ie=UTF8&hq=Lers+Ros+Thai,+Larkin+Street,+San+Francisco,+CA&t=m&cid=4805880436195582905&hnear=&ll=37.794525,-122.413101&spn=0.023739,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n730 Larkin Street (at O’Farrell)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-931-6917, 415-440-5960\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lersros@hotmail.com%E2%80%9D>lersros@hotmail.com</a><br%20/>%0A<strong>Website:</strong>%20<a%20href=\" http:>lersros.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/lersros.thai\">Lers Ros Thai\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tom Silargorn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tom Silargorn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Papaya Salad with Shrimps, Garlic Quail, Grilled Sliced Pork Shoulder, Crispy Pork Belly Stir-Fried with Basil, Steamed Sea Bass\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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> none\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, late-night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, 4:00pm-midnight (Larkin Street location)\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\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 (walk-ins welcome)\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-931-6917, 415-440-5960\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lersros@hotmail.com%E2%80%9D>lersros@hotmail.com</a><br%20/>%0A<strong>Website:</strong>%20<a%20href=\" http:>lersros.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/lersros.thai\">Lers Ros Thai\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tom Silargorn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tom Silargorn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Papaya Salad with Shrimps, Garlic Quail, Grilled Sliced Pork Shoulder, Crispy Pork Belly Stir-Fried with Basil, Steamed Sea Bass\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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> none\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, late-night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, 4:00pm-midnight (Larkin Street location)\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\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 (walk-ins welcome)\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lers Ros: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7255\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe started off with an order of Thai herb sausage. It is served with a garnish of diced limes, ginger, chili peppers, and peanuts. The sausage is grilled, and when combined with the garnishes, it really stands out as a favorite appetizer. The dish represents something that distinguishes Lers Ros from the many, many other Thai places in San Francisco: the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way. So many other Thai places “water down” the strong, bold flavors that Thai food inherently brings. Lers Ros represents Thai food in an uncompromising and confident way. \u003c/p>\n\u003cp>We ordered a dish of fried egg with acacia, which is floated in a tamarind-chili broth. This dish is yet another example of something most other Thai places would never put on their menu. The richness and depth of the broth must be tasted to be believed. Tamarind is a complex flavor and when added to chili and other aromatics it really comes to life in this extraordinary dish. We then moved on to a dish that represents the influence of the Chinese population in Thailand and Thai food. The Stir-Fried Pork with Crispy Rind and Chinese Broccoli, is not the most healthy dish, but the flavors and textures of the three-layered pork (pork, pork fat, and pork skin) are excellent. The sauce is light and tinged with chili, and the sautéed Chinese broccoli adds a light note to this rich dish. We also ordered another Chinese inspired dish: the pickled mustard greens sautéed with fresh lime and chili. It is a credit to the chef that greens could be made to taste so excellent. \u003c/p>\n\u003cp>We began going to Lers Ros when it first opened, when it was a sensation among the local Thai community. I am so thrilled to see how it was appealed to so many different people in San Francisco. You just can’t keep the lid on a great thing!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was one of the best meals I have had in a really long time. The restaurant reminded me of my time living in Hong Kong and traveling around Asia. In Japan and Hong Kong, everything is centered around food, food is more than just taste and a full belly — it’s family and memories and taking your time to slow down and enjoy life. This place reminded me of that. Walking in, it’s a bit shocking how small and crowded it is at first. I am used to that from Asia, but I can see it being a bit much for others. I felt bad for the patrons enjoying their dinners on a date while we eagerly awaited, hovering over their table and salivating. There was no room for privacy or space, this place is all about the food and it’s worth it. The fiery, red-clad servers bustle around quickly and nimbly serve with barely enough room to walk between tables. The wait was about 30 minutes, but I was with a good friend so I didn’t mind, we just used the time to chat. Once seated the service was impeccable. I never had an empty water glass, and they were kind and warm. The Pork Spare Ribs were not what I expected. They were small, and the meat did not fall off the bone. However, they were tasty and had nice little crunchy savory bits on the edges, which were delicious to nibble. The meat was not necessarily tender, but it was very hearty and tasty. They were salty, spicy, and had a hint of garlic. Perfect. Visually, they weren’t very appealing, they looked like little mini knuckles or pigs feet to me, but the taste was worth it and I would order them again. \t\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They had amazing bits of fried garlic on the plate, which were little nibbles of heaven. The ribs were served with a sweet and spicy sauce, which was perfect and did not overpower the meat. We then had the pan-fried noodles. What a treat. The soft sweet noodle really complemented the spicy flavors tossed in. They were very very hot, but we both love spicy food so it was worth it. They were tossed with succulent generous chunks of perfectly cooked beef, and the entire dish was colorful, bright, and just perfect. We then had a nice side of hearty brown rice. It was the best brown rice I have ever had- cooked perfectly, grainy, hearty, and rustic. It was a nice soft complement to balance the heat from the other dishes. We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often. It was fresh, light, refreshing, and was bursting with citrus. It was cooked in its own juice along with mint, cilantro, garlic, and lime. Every bite of fish was perfect and light. It melted in your mouth and left hints of tangy spicy lime in your mouth making you crave more. We then finished it off with a green curry prawn dish. I am not a big green curry fan, however what made this so amazing was how the prawns absorbed the curry. They took on the curry flavor and gave it a new bold kick; the soft and firm texture of the prawn full of the green curry was just amazing. It was even better than I imagined. \u003c/p>\n\u003cp>We finished off our meal with my favorite dessert- fried bananas. They served an amazing golden brown banana cut into small pieces and fried in a pastry-like dough dusted with powder sugar, and a beautiful caramel sauce. A side of thick creamy and indulgent vanilla ice cream made this the perfect sweet treat to end the meal. We also had many of the refreshing Thai Iced teas, which had a hint of peanut and helped calm the palate between the spicy and more refreshing dishes. Overall this was one of my favorite experiences, both food and atmosphere wise. I would take a date here, or a friend or family member any time. The neighborhood isn’t the best, but I’ve lived there before, so it didn’t bother me. Plan ahead for parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was our first time at the restaurant so we spent extra time looking at the menu, and the waitress made us feel comfortable with her attentiveness and helpfulness in answering questions about certain dishes.\u003c/p>\n\u003cp>We started with the fried rolls, which were fried vegetable rolls with sweet chili sauce. The wrappers to the rolls were light and flaky and tasted very good. The chili sauce was sweet but very spicy. We enjoyed them. We next shared the green papaya salad with grilled shrimp. It was a unique salad and would have been fine if it was not laced with chili and so hot. I have never had a salad that is normally cool be so spicy hot. The grilled shrimp was butterflied and a good portion for the salad. The only not spicy element to the salad was the quarter cut tomatoes that help cool my mouth down.\u003c/p>\n\u003cp>We then moved on to the entrees. I had the stir-fried crispy rind pork belly and basil leaves over rice. I will order any item on any menu that features pork belly and I was not disappointed. The fat rind side of the pork belly was grilled to a crispy finish, and the pork was very succulent. The basil leaves were slightly fried and added a nice flavor to the dish. It was perfectly served with rice on the side, which allowed me to add however much rice I wanted to my plate then spoon the pork belly over top. The portion was more than I could finish and a very good value at $10.95. My wife had the BBQ chicken which was part of a daily special with the green papaya salad. The chicken was a sizeable breast and a leg, so it gave us both white and dark meat. My wife likes white and I like dark meat so it satisfied us both. The chicken was very flavorful with a crispy skin but not greasy. It was served with sticky rice, which was hot and moist when it came, but got dry and cold very quickly on the plate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We don’t normally frequent Thai restaurants, so I don’t know if the food was overly spicy but it was more spice than we like. I guess this is the way Thai food is. The pork belly dish was fantastic, and I would order that anywhere. The menu had over one hundred dishes on it and thankfully they were numbered because I could not pronounce any of them. I would go back with friends that wanted Thai in the city. I still don’t know how you pronounce the name.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Roger:\u003c/strong> \"the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way.\"\u003cbr />\r\n\u003cstrong>Nicolette:\u003c/strong> \"We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often.\"\u003cbr />\r\n \u003cstrong>Eric:\u003c/strong> \" The pork belly dish was fantastic, and I would order that anywhere.\"",
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"description": "Roger: "the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way."\r\nNicolette: "We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often."\r\n Eric: " The pork belly dish was fantastic, and I would order that anywhere."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lers Ros: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7255\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe started off with an order of Thai herb sausage. It is served with a garnish of diced limes, ginger, chili peppers, and peanuts. The sausage is grilled, and when combined with the garnishes, it really stands out as a favorite appetizer. The dish represents something that distinguishes Lers Ros from the many, many other Thai places in San Francisco: the restaurant is not afraid to serve Thai dishes, even regional ones like this sausage, in an authentic way. So many other Thai places “water down” the strong, bold flavors that Thai food inherently brings. Lers Ros represents Thai food in an uncompromising and confident way. \u003c/p>\n\u003cp>We ordered a dish of fried egg with acacia, which is floated in a tamarind-chili broth. This dish is yet another example of something most other Thai places would never put on their menu. The richness and depth of the broth must be tasted to be believed. Tamarind is a complex flavor and when added to chili and other aromatics it really comes to life in this extraordinary dish. We then moved on to a dish that represents the influence of the Chinese population in Thailand and Thai food. The Stir-Fried Pork with Crispy Rind and Chinese Broccoli, is not the most healthy dish, but the flavors and textures of the three-layered pork (pork, pork fat, and pork skin) are excellent. The sauce is light and tinged with chili, and the sautéed Chinese broccoli adds a light note to this rich dish. We also ordered another Chinese inspired dish: the pickled mustard greens sautéed with fresh lime and chili. It is a credit to the chef that greens could be made to taste so excellent. \u003c/p>\n\u003cp>We began going to Lers Ros when it first opened, when it was a sensation among the local Thai community. I am so thrilled to see how it was appealed to so many different people in San Francisco. You just can’t keep the lid on a great thing!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was one of the best meals I have had in a really long time. The restaurant reminded me of my time living in Hong Kong and traveling around Asia. In Japan and Hong Kong, everything is centered around food, food is more than just taste and a full belly — it’s family and memories and taking your time to slow down and enjoy life. This place reminded me of that. Walking in, it’s a bit shocking how small and crowded it is at first. I am used to that from Asia, but I can see it being a bit much for others. I felt bad for the patrons enjoying their dinners on a date while we eagerly awaited, hovering over their table and salivating. There was no room for privacy or space, this place is all about the food and it’s worth it. The fiery, red-clad servers bustle around quickly and nimbly serve with barely enough room to walk between tables. The wait was about 30 minutes, but I was with a good friend so I didn’t mind, we just used the time to chat. Once seated the service was impeccable. I never had an empty water glass, and they were kind and warm. The Pork Spare Ribs were not what I expected. They were small, and the meat did not fall off the bone. However, they were tasty and had nice little crunchy savory bits on the edges, which were delicious to nibble. The meat was not necessarily tender, but it was very hearty and tasty. They were salty, spicy, and had a hint of garlic. Perfect. Visually, they weren’t very appealing, they looked like little mini knuckles or pigs feet to me, but the taste was worth it and I would order them again. \t\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They had amazing bits of fried garlic on the plate, which were little nibbles of heaven. The ribs were served with a sweet and spicy sauce, which was perfect and did not overpower the meat. We then had the pan-fried noodles. What a treat. The soft sweet noodle really complemented the spicy flavors tossed in. They were very very hot, but we both love spicy food so it was worth it. They were tossed with succulent generous chunks of perfectly cooked beef, and the entire dish was colorful, bright, and just perfect. We then had a nice side of hearty brown rice. It was the best brown rice I have ever had- cooked perfectly, grainy, hearty, and rustic. It was a nice soft complement to balance the heat from the other dishes. We then had the whole sea bass. I am not a huge seafood person, but this was delightful, and I find myself craving it often. It was fresh, light, refreshing, and was bursting with citrus. It was cooked in its own juice along with mint, cilantro, garlic, and lime. Every bite of fish was perfect and light. It melted in your mouth and left hints of tangy spicy lime in your mouth making you crave more. We then finished it off with a green curry prawn dish. I am not a big green curry fan, however what made this so amazing was how the prawns absorbed the curry. They took on the curry flavor and gave it a new bold kick; the soft and firm texture of the prawn full of the green curry was just amazing. It was even better than I imagined. \u003c/p>\n\u003cp>We finished off our meal with my favorite dessert- fried bananas. They served an amazing golden brown banana cut into small pieces and fried in a pastry-like dough dusted with powder sugar, and a beautiful caramel sauce. A side of thick creamy and indulgent vanilla ice cream made this the perfect sweet treat to end the meal. We also had many of the refreshing Thai Iced teas, which had a hint of peanut and helped calm the palate between the spicy and more refreshing dishes. Overall this was one of my favorite experiences, both food and atmosphere wise. I would take a date here, or a friend or family member any time. The neighborhood isn’t the best, but I’ve lived there before, so it didn’t bother me. Plan ahead for parking. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed Lers Ros:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was our first time at the restaurant so we spent extra time looking at the menu, and the waitress made us feel comfortable with her attentiveness and helpfulness in answering questions about certain dishes.\u003c/p>\n\u003cp>We started with the fried rolls, which were fried vegetable rolls with sweet chili sauce. The wrappers to the rolls were light and flaky and tasted very good. The chili sauce was sweet but very spicy. We enjoyed them. We next shared the green papaya salad with grilled shrimp. It was a unique salad and would have been fine if it was not laced with chili and so hot. I have never had a salad that is normally cool be so spicy hot. The grilled shrimp was butterflied and a good portion for the salad. The only not spicy element to the salad was the quarter cut tomatoes that help cool my mouth down.\u003c/p>\n\u003cp>We then moved on to the entrees. I had the stir-fried crispy rind pork belly and basil leaves over rice. I will order any item on any menu that features pork belly and I was not disappointed. The fat rind side of the pork belly was grilled to a crispy finish, and the pork was very succulent. The basil leaves were slightly fried and added a nice flavor to the dish. It was perfectly served with rice on the side, which allowed me to add however much rice I wanted to my plate then spoon the pork belly over top. The portion was more than I could finish and a very good value at $10.95. My wife had the BBQ chicken which was part of a daily special with the green papaya salad. The chicken was a sizeable breast and a leg, so it gave us both white and dark meat. My wife likes white and I like dark meat so it satisfied us both. The chicken was very flavorful with a crispy skin but not greasy. It was served with sticky rice, which was hot and moist when it came, but got dry and cold very quickly on the plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We don’t normally frequent Thai restaurants, so I don’t know if the food was overly spicy but it was more spice than we like. I guess this is the way Thai food is. The pork belly dish was fantastic, and I would order that anywhere. The menu had over one hundred dishes on it and thankfully they were numbered because I could not pronounce any of them. I would go back with friends that wanted Thai in the city. I still don’t know how you pronounce the name.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "1300-on-fillmore-restaurant-info",
"title": "1300 on Fillmore: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>1300 on Fillmore: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7281\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>https://www.youtube.com/embed/gRgtpPcvnS0\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=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=1300+on+Fillmore,+San+Francisco,+CA&sll=37.78472,-122.417704&sspn=0.026218,0.039568&ie=UTF8&hq=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=17805279972446577450&hnear=&ll=37.791202,-122.427692&spn=0.02374,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=1300+on+Fillmore,+San+Francisco,+CA&sll=37.78472,-122.417704&sspn=0.026218,0.039568&ie=UTF8&hq=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=17805279972446577450&hnear=&ll=37.791202,-122.427692&spn=0.02374,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1300 Fillmore Street (at Eddy)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-7100\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:guestinfo@1300Fillmore.com%E2%80%9D>%20guestinfo@1300Fillmore.com</a><br%20/>%0A<strong>Website:</strong>%20<a%20href=\" http:>1300fillmore.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/1300onfillmore\">@1300onFillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 On Fillmore\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Monetta White and David Lawrence\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Lawrence\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American/Southern – Soulful American, “Comfort Food Well Done”\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken, Shrimp ‘n’ Grits, Maple Syrup Short Ribs\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:30pm-Midnight (bar/lounge); 5:30pm-11:00pm (dining room)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm-Midnight (bar/lounge); 5:30pm-11:00pm (dining room)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-2:30pm (brunch) (seating at 11am & 1pm); 4:30pm-10:00pm (bar/lounge); 5:00pm-10:00pm (dining room)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday), dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/1300-on-fillmore\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No (but highly recommended)\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-7 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes. Jazz, Gospel, R&B\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/k5gOc\">Map\u003c/a>\u003cbr />\r\n1300 Fillmore Street\u003cbr /> \r\nSan Francisco, CA 94115\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-771-7100\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.1300fillmore.com/\">1300fillmore.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7281\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>1300 on Fillmore: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7281\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>\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/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\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=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=1300+on+Fillmore,+San+Francisco,+CA&sll=37.78472,-122.417704&sspn=0.026218,0.039568&ie=UTF8&hq=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=17805279972446577450&hnear=&ll=37.791202,-122.427692&spn=0.02374,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&aq=0&oq=1300+on+Fillmore,+San+Francisco,+CA&sll=37.78472,-122.417704&sspn=0.026218,0.039568&ie=UTF8&hq=1300+On+Fillmore,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=17805279972446577450&hnear=&ll=37.791202,-122.427692&spn=0.02374,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1300 Fillmore Street (at Eddy)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-7100\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:guestinfo@1300Fillmore.com%E2%80%9D>%20guestinfo@1300Fillmore.com</a><br%20/>%0A<strong>Website:</strong>%20<a%20href=\" http:>1300fillmore.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/1300onfillmore\">@1300onFillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 On Fillmore\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Monetta White and David Lawrence\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Lawrence\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American/Southern – Soulful American, “Comfort Food Well Done”\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken, Shrimp ‘n’ Grits, Maple Syrup Short Ribs\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:30pm-10:00pm (bar/lounge); 5:30pm-10:00pm (dining room)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:30pm-Midnight (bar/lounge); 5:30pm-11:00pm (dining room)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm-Midnight (bar/lounge); 5:30pm-11:00pm (dining room)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-2:30pm (brunch) (seating at 11am & 1pm); 4:30pm-10:00pm (bar/lounge); 5:00pm-10:00pm (dining room)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday), dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/1300-on-fillmore\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No (but highly recommended)\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-7 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes. Jazz, Gospel, R&B\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>1300 on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7259\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Friday, May 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n1300 Fillmore is a hip and jazzy restaurant that feels like a supper club. Even though I have been about a dozen times over the last five years each time is better than the last. On this trip my wife and I went for a Friday night dinner. As normal, I started with a Sidecar from the bar before we looked at the menu. I began with the barbequed shrimp with creamy grits. This was the first time I had this dish, and it was fantastic. The shrimp was succulent, and the creamy grits were smooth on my palate. The dish came in a shallow bowl and was covered with a very savory sauce that made me want to sop up the remains with bread. Even my wife kept spooning out the sauce to taste. \u003c/p>\n\u003cp>Next I had the Black Skillet Fried Chicken and even though the menu said, “Please allow 20 minutes to prepare,” it came out in far less time. The chicken was excellent. There were three big pieces that I could not finish. The amazing thing was that the pieces were boneless and could have easily fed two people. The medium thickness crust of the chicken was unique and had some spices that I could not identify but was very good. It is probably the only time I have eaten fried chicken with a knife and fork instead of my hands, partly because the pieces cut so easily and because the venue makes you want to keep it upscale and refined. My wife had the boneless short ribs, which is my favorite dish. It comes on top of horseradish chive mashed potatoes with just a little bit of extra sauce dripping off the short ribs. The sweetness of the maple syrup-braised ribs together with the slight bite of the horseradish made for a perfect pairing. The forks cut through the beef as easy as the mashed potatoes. For dessert we split the bourbon pecan pie that was traditional pecan pie made to an individual serving laid on a smooth and silky ribbon of chocolate bourbon sauce.\u003c/p>\n\u003cp>At about 8:30 on Friday nights, they feature live music in the lounge so after dinner, though we were quite full, we made it over to the lounge and had a few more drinks while we listened to a great three-piece band that had a fantastic female singer. They were smooth and soulful, which was just about right for 1300 on Fillmore. We plan to go back another dozen times and hope to hit the Gospel brunch at some point. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Saturday, May 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nService was very warm, friendly, and efficient. Staff was confident in their food and beverage recommendations, and they seemed to take pride in the food. I would give the wait staff a 10 in service. The young lady at the door could be a bit more friendly and professional. The cocktails were excellent. I ordered an Old Fashioned, which was done very well, and my wife (on the recommendation of staff) ordered a pear-flavored cocktail, which was well balanced and aromatic. I ordered their famed fried chicken, which came with mashed potatoes and gravy, and biscuits. The chicken was cooked perfectly, and the breading was nice and crunchy and flaked off (but in a good way). The flavor of the breading was not to our liking, though.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We also ordered the Special of the Day ribs. They came with two styles of bbq sauce on the side (Kansas City and Texas style). The ribs were good but not great. They were a bit dry, since they did not have any sauce on them. We would have liked them better if they were more flavorful without solely relying on the bbq sauces on the side. The coleslaw that came with the ribs was not our liking, but I think that just boils down to preference because there was nothing wrong with heir proportions, freshness, or being over-dressed. The French fries we ordered were good, and the homemade ketchup was a nice touch. We finished with the strawberry-rhubarb cobbler with vanilla ice cream on the side. The cobbler was good — not overly sweet, and the crust was perfect. It went nicely with the ice cream. Overall, we would return but would try different main dishes and would like to relax in their lounge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived to find easy quick parking in a reasonably priced garage. We walked into a beautiful restaurant with a very classy décor. It felt like the usual Fillmore jazz lounge with ample seating. The tables, décor, and place settings all lived up to my expectations as a classy and sophisticated place I could take potential clients or find myself at on a second date. The beautiful restaurant was sadly tarnished by one thing: a very loud band. On a Tuesday night, this just didn’t fit for us. We work long grueling hours on top of grad school at night, and we wanted to enjoy a good meal along with each other’s company. That was nearly impossible with the loud banging of the band. They tried to seat us in front of the band, and my date politely asked if we could be moved. They obliged, but didn’t seem happy about it. Once we were seated, the menu didn’t disappoint. We had a friendly server who recommended a good Chardonnay. The food was good, but it wasn’t amazing. What really bothers me is that a place like this should let the food shine on its own. \u003c/p>\n\u003cp>The band felt gimmicky to us and really out of place on a Tuesday. It felt like we had landed in an airport after-hours club or casino in Vegas with a buffet line around the corner. It would have been nice if it was a pleasant piano or something more low key, but this was extraordinarily loud. We could not hear our server, nor could we hear each other. We couldn’t even have conversation the entire meal. We politely asked the manager if they could lower the speaker volume. She said yes, but was a bit rude, and 5 minutes after we asked, a man walked out with trumpet, and the music became even louder. We started with the fried oysters. I don’t even like oysters, but the golden brown cornmeal crusted oysters were delicious, and the hint of spice in the accompanied dipping sauce complimented them perfectly. The endive salad was nothing to write home about, other than the sweet pecans. We also had pork belly slathered with an over easy egg. You can put an over easy egg on anything, and I will die for it. It was very decadent and savory at the same time. A great way to start the meal. Unfortunately the entrees weren’t the stars of the night. The rib-eye steak was tasty; each bite melted in your mouth and my date devoured it. However, my fried chicken was cooked perfectly, yet had a strange spice that made it taste off. I couldn’t tell if I was eating southern gourmet or Indian food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We had a side of mashed potatoes, which I enjoyed but my date felt they had no flavor and he was disappointed. The truffle mac and cheese was saved for last as mac and cheese can make any meal amazing. It’s hard to find really good mac and cheese, and this delivered. It had the perfect hint of truffle oil for a rustic nutty flavor. There was just enough cheese and cream to make it rich and indulgent without being too heavy. We also shared a side of green beans, which were nice. They were cooked well, but weren’t amazing — just a decent bowl of beans. Overall the meal was OK, but there was nothing I would order again, and the music overshadowed everything. We shared beignets for dessert, and they seemed to have no flavor. They weren’t sweet and were very dry. They were served with a lovely refreshing “coffee soda.” It was my favorite part of the entire meal. I could have that in a large glass with a side of whipped cream and be happy for the evening. It was sweet, and had a hint of chocolate, Coca Cola, and coffee to it. I couldn’t get enough. With a generous tip and tax the meal came to a total of a little over $100. We ordered more than normal because we were so excited to try everything, but I felt it was a good deal for a night in the city. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Eric:\u003c/strong> \"My wife had the boneless short ribs, which is my favorite dish.\"\u003cbr />\r\n\u003cstrong>Roger:\u003c/strong> \"I ordered their famed fried chicken - the chicken was cooked perfectly, and the breading was nice and crunchy and flaked off but the flavor of the breading was not to our liking.\"\u003cbr />\r\n\u003cstrong>Nicolette:\u003c/strong> \" It’s hard to find really good mac and cheese, and this delivered.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>1300 on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7259\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7244\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/eric-scales125x125.jpg\" alt=\"Eric Scales\" title=\"Eric Scales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 1300 on Fillmore\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Friday, May 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n1300 Fillmore is a hip and jazzy restaurant that feels like a supper club. Even though I have been about a dozen times over the last five years each time is better than the last. On this trip my wife and I went for a Friday night dinner. As normal, I started with a Sidecar from the bar before we looked at the menu. I began with the barbequed shrimp with creamy grits. This was the first time I had this dish, and it was fantastic. The shrimp was succulent, and the creamy grits were smooth on my palate. The dish came in a shallow bowl and was covered with a very savory sauce that made me want to sop up the remains with bread. Even my wife kept spooning out the sauce to taste. \u003c/p>\n\u003cp>Next I had the Black Skillet Fried Chicken and even though the menu said, “Please allow 20 minutes to prepare,” it came out in far less time. The chicken was excellent. There were three big pieces that I could not finish. The amazing thing was that the pieces were boneless and could have easily fed two people. The medium thickness crust of the chicken was unique and had some spices that I could not identify but was very good. It is probably the only time I have eaten fried chicken with a knife and fork instead of my hands, partly because the pieces cut so easily and because the venue makes you want to keep it upscale and refined. My wife had the boneless short ribs, which is my favorite dish. It comes on top of horseradish chive mashed potatoes with just a little bit of extra sauce dripping off the short ribs. The sweetness of the maple syrup-braised ribs together with the slight bite of the horseradish made for a perfect pairing. The forks cut through the beef as easy as the mashed potatoes. For dessert we split the bourbon pecan pie that was traditional pecan pie made to an individual serving laid on a smooth and silky ribbon of chocolate bourbon sauce.\u003c/p>\n\u003cp>At about 8:30 on Friday nights, they feature live music in the lounge so after dinner, though we were quite full, we made it over to the lounge and had a few more drinks while we listened to a great three-piece band that had a fantastic female singer. They were smooth and soulful, which was just about right for 1300 on Fillmore. We plan to go back another dozen times and hope to hit the Gospel brunch at some point. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/roger-kubein125x125.jpg\" alt=\"Roger Kubein\" title=\"Roger Kubein\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Roger\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Immigration Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lers Ros\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Saturday, May 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nService was very warm, friendly, and efficient. Staff was confident in their food and beverage recommendations, and they seemed to take pride in the food. I would give the wait staff a 10 in service. The young lady at the door could be a bit more friendly and professional. The cocktails were excellent. I ordered an Old Fashioned, which was done very well, and my wife (on the recommendation of staff) ordered a pear-flavored cocktail, which was well balanced and aromatic. I ordered their famed fried chicken, which came with mashed potatoes and gravy, and biscuits. The chicken was cooked perfectly, and the breading was nice and crunchy and flaked off (but in a good way). The flavor of the breading was not to our liking, though.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also ordered the Special of the Day ribs. They came with two styles of bbq sauce on the side (Kansas City and Texas style). The ribs were good but not great. They were a bit dry, since they did not have any sauce on them. We would have liked them better if they were more flavorful without solely relying on the bbq sauces on the side. The coleslaw that came with the ribs was not our liking, but I think that just boils down to preference because there was nothing wrong with heir proportions, freshness, or being over-dressed. The French fries we ordered were good, and the homemade ketchup was a nice touch. We finished with the strawberry-rhubarb cobbler with vanilla ice cream on the side. The cobbler was good — not overly sweet, and the crust was perfect. It went nicely with the ice cream. Overall, we would return but would try different main dishes and would like to relax in their lounge. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/nicolette-schumacher125x125.jpg\" alt=\"Nicolette Schumacher\" title=\"Nicolette Schumacher\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nicolette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Grad Student and Sales Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caffe La Scala\u003cbr>\n\u003cstrong>Reviewed 1300 on Fillmore:\u003c/strong> Tuesday, May 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived to find easy quick parking in a reasonably priced garage. We walked into a beautiful restaurant with a very classy décor. It felt like the usual Fillmore jazz lounge with ample seating. The tables, décor, and place settings all lived up to my expectations as a classy and sophisticated place I could take potential clients or find myself at on a second date. The beautiful restaurant was sadly tarnished by one thing: a very loud band. On a Tuesday night, this just didn’t fit for us. We work long grueling hours on top of grad school at night, and we wanted to enjoy a good meal along with each other’s company. That was nearly impossible with the loud banging of the band. They tried to seat us in front of the band, and my date politely asked if we could be moved. They obliged, but didn’t seem happy about it. Once we were seated, the menu didn’t disappoint. We had a friendly server who recommended a good Chardonnay. The food was good, but it wasn’t amazing. What really bothers me is that a place like this should let the food shine on its own. \u003c/p>\n\u003cp>The band felt gimmicky to us and really out of place on a Tuesday. It felt like we had landed in an airport after-hours club or casino in Vegas with a buffet line around the corner. It would have been nice if it was a pleasant piano or something more low key, but this was extraordinarily loud. We could not hear our server, nor could we hear each other. We couldn’t even have conversation the entire meal. We politely asked the manager if they could lower the speaker volume. She said yes, but was a bit rude, and 5 minutes after we asked, a man walked out with trumpet, and the music became even louder. We started with the fried oysters. I don’t even like oysters, but the golden brown cornmeal crusted oysters were delicious, and the hint of spice in the accompanied dipping sauce complimented them perfectly. The endive salad was nothing to write home about, other than the sweet pecans. We also had pork belly slathered with an over easy egg. You can put an over easy egg on anything, and I will die for it. It was very decadent and savory at the same time. A great way to start the meal. Unfortunately the entrees weren’t the stars of the night. The rib-eye steak was tasty; each bite melted in your mouth and my date devoured it. However, my fried chicken was cooked perfectly, yet had a strange spice that made it taste off. I couldn’t tell if I was eating southern gourmet or Indian food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had a side of mashed potatoes, which I enjoyed but my date felt they had no flavor and he was disappointed. The truffle mac and cheese was saved for last as mac and cheese can make any meal amazing. It’s hard to find really good mac and cheese, and this delivered. It had the perfect hint of truffle oil for a rustic nutty flavor. There was just enough cheese and cream to make it rich and indulgent without being too heavy. We also shared a side of green beans, which were nice. They were cooked well, but weren’t amazing — just a decent bowl of beans. Overall the meal was OK, but there was nothing I would order again, and the music overshadowed everything. We shared beignets for dessert, and they seemed to have no flavor. They weren’t sweet and were very dry. They were served with a lovely refreshing “coffee soda.” It was my favorite part of the entire meal. I could have that in a large glass with a side of whipped cream and be happy for the evening. It was sweet, and had a hint of chocolate, Coca Cola, and coffee to it. I couldn’t get enough. With a generous tip and tax the meal came to a total of a little over $100. We ordered more than normal because we were so excited to try everything, but I felt it was a good deal for a night in the city. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Wine Tips: Sauvingnon Blanc -The Wild Child of Whites",
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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/Fsixtxyyw6w\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=7244\">episode 707\u003c/a>:\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>\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\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/cpwines-560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/cpwines-560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 707\" title=\"Wines drank on set of Check, Please! Bay Area episode 707\" class=\"alignnone size-full wp-image-7272\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/09/cpwines-560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/09/cpwines-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/Fsixtxyyw6w'\n title='//www.youtube.com/embed/Fsixtxyyw6w'\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=7244\">episode 707\u003c/a>:\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>\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\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 6 (#706) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Phnom Penh House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7120\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Pho Vi Hoa\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7139\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7127\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Grand Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7147\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7129\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>https://www.youtube.com/embed/K8eb5pDbhgE\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/cp706iPod.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.ste-michelle.com/wines/eroica\">\u003cstrong>2010 Chateau Ste. Michelle “Eroica” Riesling, Columbia Valley, Washington $22\u003c/strong>\u003c/a>\u003cbr>\nA joint project with the famous German producer, Dr. Loosen, this refreshing white combines floral aromas with ripe fruit flavors and a whisper of sweetness. An ideal pairing with spicy fare, sushi, salads, and cheeses, this stylish sipper ranks among America’s top Rieslings.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.villamaria.co.nz/our-wines/red-wines/bordeaux-blends-1/reserve-merlot-cabernet-sauvignon\">\u003cstrong>2008 Villa Maria “Reserve” Cabernet Sauvignon/Merlot, Hawkes Bay, New Zealand $35\u003c/strong>\u003c/a>\u003cbr>\nCelebrating its 50th year, Villa Maria is one of New Zealand’s wine pioneers. Crisp Kiwi Sauvignon Blanc is the country’s star wine but this lush yet approachable blend of Cab and Merlot — hailing from the historic Hawkes Bay region of New Zealand’s north island — shows how reds can take center stage.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Phnom Penh House: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7120\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/v3enxdLMne8\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=Phnom+Penh+House,+8th+Street,+Oakland,+CA&aq=0&oq=Phnom+Penh+House&sll=37.7577,-122.4376&sspn=0.266005,0.288734&ie=UTF8&hq=Phnom+Penh+House,&hnear=8th+St,+Oakland,+California+94607&t=m&cid=13765192839549933740&ll=37.807207,-122.263069&spn=0.023735,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Phnom+Penh+House,+8th+Street,+Oakland,+CA&aq=0&oq=Phnom+Penh+House&sll=37.7577,-122.4376&sspn=0.266005,0.288734&ie=UTF8&hq=Phnom+Penh+House,&hnear=8th+St,+Oakland,+California+94607&t=m&cid=13765192839549933740&ll=37.807207,-122.263069&spn=0.023735,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n251 8th Street (at Alice Street)\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-893-3825\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:phnompenhhouse@yahoo.com\">phnompenhhouse@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.phnompenhhouse.com/\">phnompenhhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Phnom-Penh-House-Restaurant/58551304428\">Phnom Penh House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Chien Do\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Chien Do and Hong Do\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cambodian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Moarn Ang Kreun (chicken charbroiled with lemongrass spices), Samlaw Machhou Phnom -Penh (soup cooked with prawns, fish, pineapple, tomato, lemongrass, and tamarind paste), Sachkor Ang (beef charbroiled on skewers served with pickled vegetable and house sauce), Moarn Ann Kreun (Boneless Stuff chicken wings), Hamok Trei (sliced fish cooked with coconut juice, spices of lemongrass, wrapped and steamed)\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> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am – 9:45pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am – 9:45pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, Discover\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\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Phnom Penh House: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7120\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/v3enxdLMne8'\n title='//www.youtube.com/embed/v3enxdLMne8'\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=Phnom+Penh+House,+8th+Street,+Oakland,+CA&aq=0&oq=Phnom+Penh+House&sll=37.7577,-122.4376&sspn=0.266005,0.288734&ie=UTF8&hq=Phnom+Penh+House,&hnear=8th+St,+Oakland,+California+94607&t=m&cid=13765192839549933740&ll=37.807207,-122.263069&spn=0.023735,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Phnom+Penh+House,+8th+Street,+Oakland,+CA&aq=0&oq=Phnom+Penh+House&sll=37.7577,-122.4376&sspn=0.266005,0.288734&ie=UTF8&hq=Phnom+Penh+House,&hnear=8th+St,+Oakland,+California+94607&t=m&cid=13765192839549933740&ll=37.807207,-122.263069&spn=0.023735,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n251 8th Street (at Alice Street)\u003cbr>\nOakland, CA 94607\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> 510-893-3825\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:phnompenhhouse@yahoo.com\">phnompenhhouse@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.phnompenhhouse.com/\">phnompenhhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Phnom-Penh-House-Restaurant/58551304428\">Phnom Penh House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Chien Do\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Chien Do and Hong Do\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cambodian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Moarn Ang Kreun (chicken charbroiled with lemongrass spices), Samlaw Machhou Phnom -Penh (soup cooked with prawns, fish, pineapple, tomato, lemongrass, and tamarind paste), Sachkor Ang (beef charbroiled on skewers served with pickled vegetable and house sauce), Moarn Ann Kreun (Boneless Stuff chicken wings), Hamok Trei (sliced fish cooked with coconut juice, spices of lemongrass, wrapped and steamed)\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> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am – 9:15pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am – 9:45pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am – 9:45pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> CLOSED\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, Discover\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\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Phnom Penh House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, Phnom Penh House. You’ve been a staple in my life for over two decades, and I will continue to visit you and eat your delicious food until one of us ceases to exist, and at the rate you’re opening new locations, well, I know where my great-great-grandchildren will go for Cambodian food in the Bay Area.\u003c/p>\n\u003cp>The staff knows my family from our frequent patronage and remembers our quirks—for example, they offered my Dad a pen when we sat down because they know he likes to make notes when we’re all ordering, because we usually order a LOT. \u003c/p>\n\u003cp>We have staple dishes, like the eggplant with pork, fried calamari, charbroiled chicken, and pan-fried noodles (which I used to daydream about with startling vividness when I was a child) and the swing items, like the garlic and basil salmon, Cambodian crepe, prahok katis (spicy ground pork with coconut milk served with fresh vegetables), and string beans with tofu. This visit, we ordered everything. And it was amazing. I’ve been on such a crunchy vegetable kick lately—raw, blanched, pickled, etc—so the prahok katis felt like the most perfect dish imaginable. The cabbage and cucumbers compliment the ground pork, which is spicy and warm and perfectly exemplifies that whole “umami” flavor. The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world. Growing up, I never enjoyed eggplant (I’m very particular when it comes to textures, and I couldn’t comprehend the awesomeness of eggplant until I was in my 20s), but now it’s one of my favorite things to order. We used to always get susa, a gelatinous dessert made from seaweed and flour, but they don’t have it anymore, which was a little disappointing, but it’s difficult to be too sad when you’re eating fried bananas and ice cream. The portions are gigantic and we easily fed 5 people for about $20 each, and we still had a ton of leftovers (which didn’t last long). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s super comfortable—very casual and clean with pretty decorations, like photos of traditional dancers and a frieze of Angkor Wat above the wainscoting, complete with raised trees and tiny hollows for doors and windows. I saw a little kid at another table stick his fingers into the miniature doorway above him, and remembered how I used to gaze at the relief when I was younger and daydream about what it must look like inside the real building. \u003c/p>\n\u003cp>It’s an excellent place to bring coworkers, kids, or a low-key date (their newest location in Alameda, Angkor Grill, is where you’d want to bring a fancier date). Phnom Penh House has been owned and run for almost 30 years by the Do family, who fled Cambodia while it was under Khmer Rouge rule, and they now have three restaurants in the East Bay. A Cambodian-American friend of mine (with extremely high standards) once told me that the food is deliciously authentic and similar to what his parents cooked at home. \u003c/p>\n\u003cp>Plus, it’s about three blocks away from BART, or if you get there early enough (which you should; it gets crowded after 6:30), parking is never a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was both curious and excited at the prospect of trying Phnom Penh House, having no knowledge of or experience with Cambodian cuisine. Now, if I were to return for another meal, I would know what to expect: a clean, cozy space offering prompt, friendly service that unfortunately doesn’t quite make up for the sometimes lackluster food.\u003c/p>\n\u003cp>Despite its inherent novelty (you could count the Cambodian restaurants in the Bay Area on one hand), Phnom Penh House is fairly unassuming, located on a quiet Chinatown street corner. Once inside, however, we found the service friendly, helpful and remarkably attentive. \u003c/p>\n\u003cp>We were seated immediately, as it was early and the restaurant still more than half-empty, though by the time we left every seat was full. Servers were perpetually topping off our glasses, pouring from water pitchers filled with ice (win) and sliced oranges (double win). Our server smiled the whole time and, when asked, was happy to make a few recommendations, something we appreciated as first-time diners.\u003c/p>\n\u003cp>Once the food arrived, however, I began wondering if we would have been better off making our own selections. The spring rolls were pleasantly crispy and light, but the filling seemed under-seasoned, the accompanying “house sauce” a bit anemic. The pan-fried noodles, with their orange hue and mildly tangy, sweet-sour flavor, were like a watered-down version of pad Thai. \u003c/p>\n\u003cp>The poached salmon in garlic basil wine sauce was more flavorful thanks to a savory brown gravy enhanced by black mushrooms and complemented nicely by fresh basil. However, the dish arrived lukewarm, which I consider an even worse offense than improper seasoning; moreover, it seemed particularly egregious given that the dining room was still far from busy at that point. \u003c/p>\n\u003cp>The kitchen, however, did earn some redemption with a couple very tasty dishes. The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor. The deep-fried stuffed chicken wings were also good, each wing boasting an ephemeral crispy skin and a well-spiced filling with an assertive kick of lemongrass. \u003c/p>\n\u003cp>Overall, it was a decent meal for a decent price but if you don’t live in the area, it’s hardly worth a special trip. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPhnom Penh House is an incredible find! Joining friends from Alameda, we visited this Cambodian restaurant on the edge of Oakland’s Chinatown and while the location is quite unassuming, the small crowd gathering showed just how popular a destination it is. We had no wait in getting seated and rather enjoyed dining near the owner’s family who were using the back tables and allowed their kids to run around helping themselves making the place feel determinedly homey. \u003c/p>\n\u003cp>The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm. The Chicken Soup had lime juice added in, making each spoonful burst. The Charbroiled Chicken was juicy and, unlike similar restaurants, was made up entirely of dark meat. And the Chicken Curry was remarkable in how the eggplant and the potatoes were both cooked to an optimal tenderness — they must cook them separate or time the cooking — delicious. And the dessert — yes, “the” dessert as they only offer one option — is an unbelievably mouth watering deep friend banana that has a light, crispy batter with sesame seeds and served with ice cream. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The atmosphere is basic. A few attempts at creating ambience had been made and were appreciated, but overall, the place felt a bit neglected. Thankfully, the food more than makes up for this. The service was friendly and attentive — at one point the grandfather came over to inspect our work on our dessert, nodding his approval. And the food seemed to stream out endlessly leaving us unable to finish one course before more dishes arrived… but we managed, and never felt rushed to leave. Of course the big shock was the bill, how we could eat so much for so little doesn’t make sense! Even if the parking in the area is a challenge, I can’t wait to go back!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Phnom Penh House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7133\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, Phnom Penh House. You’ve been a staple in my life for over two decades, and I will continue to visit you and eat your delicious food until one of us ceases to exist, and at the rate you’re opening new locations, well, I know where my great-great-grandchildren will go for Cambodian food in the Bay Area.\u003c/p>\n\u003cp>The staff knows my family from our frequent patronage and remembers our quirks—for example, they offered my Dad a pen when we sat down because they know he likes to make notes when we’re all ordering, because we usually order a LOT. \u003c/p>\n\u003cp>We have staple dishes, like the eggplant with pork, fried calamari, charbroiled chicken, and pan-fried noodles (which I used to daydream about with startling vividness when I was a child) and the swing items, like the garlic and basil salmon, Cambodian crepe, prahok katis (spicy ground pork with coconut milk served with fresh vegetables), and string beans with tofu. This visit, we ordered everything. And it was amazing. I’ve been on such a crunchy vegetable kick lately—raw, blanched, pickled, etc—so the prahok katis felt like the most perfect dish imaginable. The cabbage and cucumbers compliment the ground pork, which is spicy and warm and perfectly exemplifies that whole “umami” flavor. The incredible charbroiled chicken also comes with a side of my favorite pickled vegetables in the world. Growing up, I never enjoyed eggplant (I’m very particular when it comes to textures, and I couldn’t comprehend the awesomeness of eggplant until I was in my 20s), but now it’s one of my favorite things to order. We used to always get susa, a gelatinous dessert made from seaweed and flour, but they don’t have it anymore, which was a little disappointing, but it’s difficult to be too sad when you’re eating fried bananas and ice cream. The portions are gigantic and we easily fed 5 people for about $20 each, and we still had a ton of leftovers (which didn’t last long). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s super comfortable—very casual and clean with pretty decorations, like photos of traditional dancers and a frieze of Angkor Wat above the wainscoting, complete with raised trees and tiny hollows for doors and windows. I saw a little kid at another table stick his fingers into the miniature doorway above him, and remembered how I used to gaze at the relief when I was younger and daydream about what it must look like inside the real building. \u003c/p>\n\u003cp>It’s an excellent place to bring coworkers, kids, or a low-key date (their newest location in Alameda, Angkor Grill, is where you’d want to bring a fancier date). Phnom Penh House has been owned and run for almost 30 years by the Do family, who fled Cambodia while it was under Khmer Rouge rule, and they now have three restaurants in the East Bay. A Cambodian-American friend of mine (with extremely high standards) once told me that the food is deliciously authentic and similar to what his parents cooked at home. \u003c/p>\n\u003cp>Plus, it’s about three blocks away from BART, or if you get there early enough (which you should; it gets crowded after 6:30), parking is never a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Saturday, May 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was both curious and excited at the prospect of trying Phnom Penh House, having no knowledge of or experience with Cambodian cuisine. Now, if I were to return for another meal, I would know what to expect: a clean, cozy space offering prompt, friendly service that unfortunately doesn’t quite make up for the sometimes lackluster food.\u003c/p>\n\u003cp>Despite its inherent novelty (you could count the Cambodian restaurants in the Bay Area on one hand), Phnom Penh House is fairly unassuming, located on a quiet Chinatown street corner. Once inside, however, we found the service friendly, helpful and remarkably attentive. \u003c/p>\n\u003cp>We were seated immediately, as it was early and the restaurant still more than half-empty, though by the time we left every seat was full. Servers were perpetually topping off our glasses, pouring from water pitchers filled with ice (win) and sliced oranges (double win). Our server smiled the whole time and, when asked, was happy to make a few recommendations, something we appreciated as first-time diners.\u003c/p>\n\u003cp>Once the food arrived, however, I began wondering if we would have been better off making our own selections. The spring rolls were pleasantly crispy and light, but the filling seemed under-seasoned, the accompanying “house sauce” a bit anemic. The pan-fried noodles, with their orange hue and mildly tangy, sweet-sour flavor, were like a watered-down version of pad Thai. \u003c/p>\n\u003cp>The poached salmon in garlic basil wine sauce was more flavorful thanks to a savory brown gravy enhanced by black mushrooms and complemented nicely by fresh basil. However, the dish arrived lukewarm, which I consider an even worse offense than improper seasoning; moreover, it seemed particularly egregious given that the dining room was still far from busy at that point. \u003c/p>\n\u003cp>The kitchen, however, did earn some redemption with a couple very tasty dishes. The charbroiled beef skewers were garlicky and richly beefy, with a dark, caramel sweetness that beautifully complemented the smoky grilled flavor. The deep-fried stuffed chicken wings were also good, each wing boasting an ephemeral crispy skin and a well-spiced filling with an assertive kick of lemongrass. \u003c/p>\n\u003cp>Overall, it was a decent meal for a decent price but if you don’t live in the area, it’s hardly worth a special trip. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Phnom Penh House:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPhnom Penh House is an incredible find! Joining friends from Alameda, we visited this Cambodian restaurant on the edge of Oakland’s Chinatown and while the location is quite unassuming, the small crowd gathering showed just how popular a destination it is. We had no wait in getting seated and rather enjoyed dining near the owner’s family who were using the back tables and allowed their kids to run around helping themselves making the place feel determinedly homey. \u003c/p>\n\u003cp>The food is incredible. Everything smells, looks and tastes fresh, and is perfectly seasoned to add flavor rather than overwhelm. The Chicken Soup had lime juice added in, making each spoonful burst. The Charbroiled Chicken was juicy and, unlike similar restaurants, was made up entirely of dark meat. And the Chicken Curry was remarkable in how the eggplant and the potatoes were both cooked to an optimal tenderness — they must cook them separate or time the cooking — delicious. And the dessert — yes, “the” dessert as they only offer one option — is an unbelievably mouth watering deep friend banana that has a light, crispy batter with sesame seeds and served with ice cream. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is basic. A few attempts at creating ambience had been made and were appreciated, but overall, the place felt a bit neglected. Thankfully, the food more than makes up for this. The service was friendly and attentive — at one point the grandfather came over to inspect our work on our dessert, nodding his approval. And the food seemed to stream out endlessly leaving us unable to finish one course before more dishes arrived… but we managed, and never felt rushed to leave. Of course the big shock was the bill, how we could eat so much for so little doesn’t make sense! Even if the parking in the area is a challenge, I can’t wait to go back!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pho Vi Hoa: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7127\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/aO813yATozg\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=Pho+Vi+Hoa,+El+Camino+Real,+Los+Altos,+CA&aq=0&oq=Pho+Vi+Hoa&sll=37.798333,-122.269284&sspn=0.066465,0.072184&ie=UTF8&hq=Pho+Vi+Hoa,+El+Camino+Real,+Los+Altos,+CA&t=m&cid=13398901622903063780&hnear=&ll=37.412369,-122.10866&spn=0.023861,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pho+Vi+Hoa,+El+Camino+Real,+Los+Altos,+CA&aq=0&oq=Pho+Vi+Hoa&sll=37.798333,-122.269284&sspn=0.066465,0.072184&ie=UTF8&hq=Pho+Vi+Hoa,+El+Camino+Real,+Los+Altos,+CA&t=m&cid=13398901622903063780&hnear=&ll=37.412369,-122.10866&spn=0.023861,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4546 El Camino Real, Suite A 12 (at: N. San Antonio Road)\u003cbr>\nLos Altos, CA 94022\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-947-1290\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca>phovihoa@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.phovihoa.com/\">phovihoa.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"//www.facebook.com/pages/Ph%E1%BB%9F-V%E1%BB%89-Hoa/111458082230319%E2%80%9D\">Pho Vi Hoa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Danny Nguyen\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Danny Nguyen\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pho, Beef Noodle Soup\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am – 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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 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, 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\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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-947-1290\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca>phovihoa@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.phovihoa.com/\">phovihoa.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"//www.facebook.com/pages/Ph%E1%BB%9F-V%E1%BB%89-Hoa/111458082230319%E2%80%9D\">Pho Vi Hoa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Danny Nguyen\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Danny Nguyen\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pho, Beef Noodle Soup\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am – 10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am – 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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 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, 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\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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pho Vi Hoa: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7139\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAfter having eating dozens of lunches at Pho Vi Hoa—usually packed during the daily noontime rush—going for dinner was almost like dining at a completely different (and much less crowded) restaurant. Servers smiled and made eye contact, were patient while we perused the menu, and weren’t rushing around the dining room at breakneck speed as they typically are at lunch. \u003c/p>\n\u003cp>The food, however, was the same as always: fresh, flavorful and well-executed. The shrimp and pork spring rolls are a beautiful study in contrasts, in terms of both flavor and texture. Unctuous rice paper wrappers and soft vermicelli noodles mingle with crisp lettuce and mung bean sprouts while the bright flavors of fresh Thai basil and mint play beautifully with the creamy and earthy-sweet peanut dipping sauce. Equally successful are the deep-fried egg rolls, which feature a crispy wrapper that shatters under your teeth, a meaty, savory filling of shrimp, ground pork and glass noodles, and a salty, citrusy nuoc cham dipping sauce that lends a nice, bright acidity.\u003c/p>\n\u003cp>The star dish, however, is and always will be the beef pho. Thin rice noodles, sliced onions, and a variety of cuts of beef swim happily in a rich, salty, aromatic broth that derives its complex flavor from beef bones, star anise and other spices simmered for hours. This is real Vietnamese comfort food, like a Southeast Asian take on grandma’s chicken noodle soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lastly, if you are a fan of Thai iced tea, the version they serve at Pho Vi Hoa is not to be missed. It is cold and refreshing as a beverage, though it might just be rich enough to double as a dessert. The opaque pumpkin-colored liquid is sweet, creamy, complex and almost chocolaty in its earthiness. I do consider myself a connoisseur, and this is hands-down the best Thai iced tea I’ve ever had. \u003c/p>\n\u003cp>In short, don’t come expecting white linen tablecloths and sophisticated atmosphere. But if you want a taste of some great Vietnamese food in a clean, efficient space offering speedy service and affordable prices, Pho Vi Hoa will not disappoint.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Vietnamese food, which is lucky for me, because there are (at least) three excellent Vietnamese restaurants within walking distance of my house. I was looking forward to trying something new, especially because it meant a mini-adventure down the Peninsula. Pho Vi Hoa is in a little strip mall with plentiful parking on a Sunday night.\u003c/p>\n\u003cp>We started our dinner with the spring rolls. I liked the peanut sauce, but the rolls were boring. I’d hoped the “vegetables” promised in the menu would have included more than bean sprouts and lettuce—like mint, at least. \u003c/p>\n\u003cp>Next, we had the excellent papaya salad: my favorite dish of the whole night. The dressing was a little sweet and tangy, the vegetables were crunchy, and this time, the mint quotient was definitely filled. The dish was huge; we had enough left over for two servings the next day.\u003c/p>\n\u003cp>Then our pho arrived. All the food came out pretty quickly, which was great, but the empty dishes were starting to pile up. I expected our server to take the empty spring roll plate when he dropped off our soups, but he disappeared quickly and I had to call after him as he was leaving a nearby table.\u003c/p>\n\u003cp>The pho was decent. I had the eye of round steak and meatball combination; the broth was hearty and flavorful, and the bean sprouts were fresh, but I didn’t like the grey and rubbery well-done steak. I also missed the experience of watching really rare cuts of beef cook in the broth. My boyfriend ordered the eye of round steak and well-done flank pho, which was advertised in the menu as being slightly fattier than what I ordered, but one of his pieces of meat was entirely fat, therefore inedible. He said he didn’t mind, but I would have. \u003c/p>\n\u003cp>I knew we were to pay at the register, but I just couldn’t figure out how we were supposed to get the check. Would our server drop it off, like he did for another table? Or should we go directly to the register? I tried to catch the eye of any server walking past, but no one seemed to notice. Someone brought us to-go containers for our leftovers and asked if we were ready for the check, but then never returned. I hovered around the table until I saw another guest approach the register empty-handed and then pull out his wallet.\u003c/p>\n\u003cp>If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I’d go for a quick lunch or dinner if I were in the immediate area. I don’t see myself going back under any other circumstances. Nothing was overtly bad, but the whole experience was just… meh. I’d rather stick to my neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPho Vi Hoa was my first reason to visit Los Altos, and so I took a friend who’d been born and raised nearby. She was surprised by my restaurant choice given the vast array of similar restaurants nearby and even more “popular” ones on Castro Street. But the place was packed and lively and we took that as a good sign.\u003c/p>\n\u003cp>First impressions were that it is an informal, but nicer-than-normal, Pho restaurant with carpeting, booths, and cushioned chairs. The wall art gave the impression of an economy hotel on the interstate, and I noted the standard Feng Shui tools by the register, the buddha and money frog, had a layer of dust on them and that the frog was facing the wrong way. The tall ceiling and crowded tables make for a loud environment, but not more so than any other Pho place I’ve been. \u003c/p>\n\u003cp>Our waitress was friendly and patient and good at describing different choices with warnings: “very large,” “very sweet”…unfortunately the rest of the servers who came by were indifferent at best, bordering on rude. One curiosity, and maybe our mistake as we ordered all of our meal at once, but they brought out our dessert first, and then the soup and then some time after, the appetizer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a lot of choices, and I like that they offer lean meat as well as regular for the Pho. I have Pho about once a week, and perhaps I’m used to my standard place, but I found this one a bit on the salty side, and the chicken strangely dry, as though it had be roasted rather than soaked in a broth. And while I’m not a regular to Los Altos and restaurant prices there, I thought the Pho was a little on the pricey side. The papaya salad was delicious and fresh, and the red bean and coconut milk was just sweet enough to make a perfect ending to our meal. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pho Vi Hoa: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7139\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Thursday, April 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAfter having eating dozens of lunches at Pho Vi Hoa—usually packed during the daily noontime rush—going for dinner was almost like dining at a completely different (and much less crowded) restaurant. Servers smiled and made eye contact, were patient while we perused the menu, and weren’t rushing around the dining room at breakneck speed as they typically are at lunch. \u003c/p>\n\u003cp>The food, however, was the same as always: fresh, flavorful and well-executed. The shrimp and pork spring rolls are a beautiful study in contrasts, in terms of both flavor and texture. Unctuous rice paper wrappers and soft vermicelli noodles mingle with crisp lettuce and mung bean sprouts while the bright flavors of fresh Thai basil and mint play beautifully with the creamy and earthy-sweet peanut dipping sauce. Equally successful are the deep-fried egg rolls, which feature a crispy wrapper that shatters under your teeth, a meaty, savory filling of shrimp, ground pork and glass noodles, and a salty, citrusy nuoc cham dipping sauce that lends a nice, bright acidity.\u003c/p>\n\u003cp>The star dish, however, is and always will be the beef pho. Thin rice noodles, sliced onions, and a variety of cuts of beef swim happily in a rich, salty, aromatic broth that derives its complex flavor from beef bones, star anise and other spices simmered for hours. This is real Vietnamese comfort food, like a Southeast Asian take on grandma’s chicken noodle soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lastly, if you are a fan of Thai iced tea, the version they serve at Pho Vi Hoa is not to be missed. It is cold and refreshing as a beverage, though it might just be rich enough to double as a dessert. The opaque pumpkin-colored liquid is sweet, creamy, complex and almost chocolaty in its earthiness. I do consider myself a connoisseur, and this is hands-down the best Thai iced tea I’ve ever had. \u003c/p>\n\u003cp>In short, don’t come expecting white linen tablecloths and sophisticated atmosphere. But if you want a taste of some great Vietnamese food in a clean, efficient space offering speedy service and affordable prices, Pho Vi Hoa will not disappoint.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Wednesday, May 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Vietnamese food, which is lucky for me, because there are (at least) three excellent Vietnamese restaurants within walking distance of my house. I was looking forward to trying something new, especially because it meant a mini-adventure down the Peninsula. Pho Vi Hoa is in a little strip mall with plentiful parking on a Sunday night.\u003c/p>\n\u003cp>We started our dinner with the spring rolls. I liked the peanut sauce, but the rolls were boring. I’d hoped the “vegetables” promised in the menu would have included more than bean sprouts and lettuce—like mint, at least. \u003c/p>\n\u003cp>Next, we had the excellent papaya salad: my favorite dish of the whole night. The dressing was a little sweet and tangy, the vegetables were crunchy, and this time, the mint quotient was definitely filled. The dish was huge; we had enough left over for two servings the next day.\u003c/p>\n\u003cp>Then our pho arrived. All the food came out pretty quickly, which was great, but the empty dishes were starting to pile up. I expected our server to take the empty spring roll plate when he dropped off our soups, but he disappeared quickly and I had to call after him as he was leaving a nearby table.\u003c/p>\n\u003cp>The pho was decent. I had the eye of round steak and meatball combination; the broth was hearty and flavorful, and the bean sprouts were fresh, but I didn’t like the grey and rubbery well-done steak. I also missed the experience of watching really rare cuts of beef cook in the broth. My boyfriend ordered the eye of round steak and well-done flank pho, which was advertised in the menu as being slightly fattier than what I ordered, but one of his pieces of meat was entirely fat, therefore inedible. He said he didn’t mind, but I would have. \u003c/p>\n\u003cp>I knew we were to pay at the register, but I just couldn’t figure out how we were supposed to get the check. Would our server drop it off, like he did for another table? Or should we go directly to the register? I tried to catch the eye of any server walking past, but no one seemed to notice. Someone brought us to-go containers for our leftovers and asked if we were ready for the check, but then never returned. I hovered around the table until I saw another guest approach the register empty-handed and then pull out his wallet.\u003c/p>\n\u003cp>If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I’d go for a quick lunch or dinner if I were in the immediate area. I don’t see myself going back under any other circumstances. Nothing was overtly bad, but the whole experience was just… meh. I’d rather stick to my neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Pho Vi Hoa:\u003c/strong> Friday, May 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPho Vi Hoa was my first reason to visit Los Altos, and so I took a friend who’d been born and raised nearby. She was surprised by my restaurant choice given the vast array of similar restaurants nearby and even more “popular” ones on Castro Street. But the place was packed and lively and we took that as a good sign.\u003c/p>\n\u003cp>First impressions were that it is an informal, but nicer-than-normal, Pho restaurant with carpeting, booths, and cushioned chairs. The wall art gave the impression of an economy hotel on the interstate, and I noted the standard Feng Shui tools by the register, the buddha and money frog, had a layer of dust on them and that the frog was facing the wrong way. The tall ceiling and crowded tables make for a loud environment, but not more so than any other Pho place I’ve been. \u003c/p>\n\u003cp>Our waitress was friendly and patient and good at describing different choices with warnings: “very large,” “very sweet”…unfortunately the rest of the servers who came by were indifferent at best, bordering on rude. One curiosity, and maybe our mistake as we ordered all of our meal at once, but they brought out our dessert first, and then the soup and then some time after, the appetizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Grand Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7129\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/lteRkOGY4_E\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=Grand+Caf%C3%A9,+Geary+Street,+San+Francisco&aq=0&oq=Grand+Caf%C3%A9&sll=37.401306,-122.114518&sspn=0.03341,0.036092&ie=UTF8&hq=Grand+Caf%C3%A9,+Geary+Street,+San+Francisco&t=m&cid=6098172477699941520&hnear=&ll=37.798255,-122.409239&spn=0.023737,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Grand+Caf%C3%A9,+Geary+Street,+San+Francisco&aq=0&oq=Grand+Caf%C3%A9&sll=37.401306,-122.114518&sspn=0.03341,0.036092&ie=UTF8&hq=Grand+Caf%C3%A9,+Geary+Street,+San+Francisco&t=m&cid=6098172477699941520&hnear=&ll=37.798255,-122.409239&spn=0.023737,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n501 Geary Street (at Taylor Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, validated (lunch only), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-292-0101\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:toby.hughes@grandcafe-sf.com\"> toby.hughes@grandcafe-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.grandcafe-sf.com\">grandcafe-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/chefjenish\">@ChefJenish\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/GrandCafeBrasserie\">GRAND CAFE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kimpton Hotels\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alicia Jenish\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French meets California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bouillabaisse\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-2:30pm (brunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-2:30pm (brunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, happy hour, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca>Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, validated (lunch only), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-292-0101\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:toby.hughes@grandcafe-sf.com\"> toby.hughes@grandcafe-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.grandcafe-sf.com\">grandcafe-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/chefjenish\">@ChefJenish\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/GrandCafeBrasserie\">GRAND CAFE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kimpton Hotels\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alicia Jenish\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French meets California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bouillabaisse\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-10:30am (breakfast), 11:30am-2:30pm (lunch), 3:00pm-7:00pm (happy hour); 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-2:30pm (brunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-2:30pm (brunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, happy hour, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca>Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Grand Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Monday, April 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFeel like a king, eat like a celebrity — the Grand Cafe is a soufflé for the soul! Whether romancing a date, gathering with friends or impressing out of town visitors, the opulent Barbary Coast-era ballroom with its beautiful mosaic columns, 30’ ceilings and quirky, playful statues offer the feeling of old world class, and its French cuisine with a California twist is a delectable treat. \u003c/p>\n\u003cp>Enter through, or even stay and dine in the bar, which is usually packed with happy hour clientele scooping in the oysters (a specialty here). Or pass through to the grand dining room where every detail has been taken in design and comfort to give the feeling of luxury. In fact, the whole aspect of the space is uplifting, and from a Feng Shui perspective, it makes chi do a happy dance. \u003c/p>\n\u003cp>Our waiter was exceptionally knowledgeable on the particulars of the food preparation and guided our selection. The Black Kale Salad amazed my nutritionist/culinary graduate companion as they’d taking the time to massage it tenderly with salt before serving with toasted walnuts and roasted cauliflower in a tangy vinaigrette. We also tried the French Onion soup, with a layer of cheese a 1/2” thick and a light broth, it was both filling and easy to devour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our mains, we tried the swordfish, served on a pillow of buttery potato puree under a giant slice of ham that was undeniably delicious. I had the Herb Gnocchi, which would have impressed my Italian grandmother. The nettle pesto was unusually fresh and springy, the roasted carrots melted in my mouth, and the fava beans and ferns made the dish as delicious, as it was creative and beautiful. We also tried the Macaroni with Gruyere side, which proved to be our downfall as we couldn’t finish it, even though the bacon flavor and cheese was yum.\u003c/p>\n\u003cp>Grand Cafe is my favorite restaurant in San Francisco for so many more reasons than just their incredible food and exuberant staff, they’ve been using local and sustainable foods long before it was popular, and one can seriously not understate the feeling of dining in such a majestic ballroom. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Cafe looks like a big, fancy train station, with its high ceilings and gigantic chandeliers reflected in the oversized mirrors. Everything is large inside, including the tables and generous serving sizes—and as I write this, I’m now wondering if that’s why it’s the Grand Cafe. Makes sense, right?\u003c/p>\n\u003cp>We started with the Rabbit Sausage Flatbread simply because it had rabbit. When do we ever get the chance to eat rabbit? The sausage was good—it had a nice texture and a subtle gamey taste, which I enjoy, but my favorite parts were the mushrooms and the flatbread itself. \u003c/p>\n\u003cp>Did you know that black kale is actually green? I know that now, but it came as a bit of a surprise when my “Black” Kale Salad arrived. I mean, purple carrots really are purple. Anyway, despite the boring normal green kale, I enjoyed this salad immensely, similar to a classic spinach salad. I kept encouraging my boyfriend to take bites so we could talk about it—“The candied walnuts are so crunchy! Are these currants?” He ordered the Tuna Niçoise, which was good, too, but not nearly as exciting.\u003c/p>\n\u003cp>For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description; they were just delicious. I would eat them again. I wish I was eating them now. I did, however, prefer the farro that came with the duck over the chard that came with the steak, but that’s just because I’m not the biggest fan of bitter greens.\u003c/p>\n\u003cp>Our server, Thi, was very nice and attentive without being the slightest bit overbearing. Our water glasses were hardly ever less than half full (more than half empty?). When we asked for our leftovers to be wrapped up, I unabashedly asked for the rest of the bread from the table, too, and when she came back, she told me she included two additional baguettes. So nice!\u003c/p>\n\u003cp>We were absolutely stuffed, even without finishing our entrees. If my stomach were a proverbial bottomless pit, I would have been all over the Meyer Lemon Cheesecake, but for better or worse, my stomach is a regular-sized and definitely has a limit. \u003c/p>\n\u003cp>I wouldn’t have gone to the Grand Cafe on my own accord, but I did enjoy it. If I had a somewhat conservative friend visiting San Francisco, I would recommend going there, if we were in the area. It would also be a nice place before or after a show at the Curran or ACT. I might not ever go back, but I will always remember it fondly. And now if you’ll excuse me, I have leftovers to attend to.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, April 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur experience at the Grand Café started out so promising, by the end of our meal I was wondering if I had blacked out (but I only had one Kir Royale!) and woken up in just another run-of-the-mill steak frites joint. If not for the breathtaking interior featuring a warm, cavernous, Art Nouveau-inspired dining room in which to ground my experience, I may have walked away believing just that. Indeed, it must be this breathtaking space from which the Grand Café’s name is derived…it certainly wasn’t the food, anyway. \u003c/p>\n\u003cp>To be fair, the food wasn’t bad. In fact, the appetizers we ate were wonderful. The fava bean tartine was like a spring take on bruschetta, creamy, tangy and herbaceous from crescenza cheese and basil and mint salad. The seared foie gras, served on a crouton, has the mouthfeel of a rich, pate-slathered French toast. And the macaroni was simple but well-executed, studded with ham AND bacon, with lots of crispy, browned edges on the fusilli pasta that offered a pleasing textural contrast.\u003c/p>\n\u003cp>However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish. The flank steak I ordered, for instance, was tender and perfectly medium-rare through the middle, but was marred from excessive charring and being drenched in a viscous red wine sauce that was shockingly bland given its deep burgundy hue. And, at first bite, the accompanying fries—sprinkled with Parmesan, truffle oil, and herbs—were light, crispy, and packed with umami flavor. However, by the time the pile was half-eaten, they seemed heavy and overwhelmingly earthy. Equally disappointing was dessert: profiteroles featuring a lovely, rich vanilla-bean ice cream wasted inside puffs of dry, stale pâte-a-choux.\u003c/p>\n\u003cp>Service was also up-and-down. Our server was friendly, patient and knowledgeable about the menu and wine list. Unfortunately, he was also prone to lengthy absences, even though the dining room was never more than half-full. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In sum, I would recommend the Grand Café, but only for drinks and hors d’oeuvres in the bar. For dinner, there are plenty of other equally good, if not better, restaurants for a more reasonable price. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Salvatore:\u003c/strong> \"I had the Herb Gnocchi, which would have impressed my Italian grandmother.\" \r\n\u003cstrong>Becky:\u003c/strong> \"For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description.\"\r\n\u003cstrong>Garrett:\u003c/strong> \"However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Grand Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7117\">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/cp706iPod.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/salvatore-manzi125x125.jpg\" alt=\"Salvatore Manzi\" title=\"Salvatore Manzi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Salvatore\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Feng Shui Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Café\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Monday, April 30, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFeel like a king, eat like a celebrity — the Grand Cafe is a soufflé for the soul! Whether romancing a date, gathering with friends or impressing out of town visitors, the opulent Barbary Coast-era ballroom with its beautiful mosaic columns, 30’ ceilings and quirky, playful statues offer the feeling of old world class, and its French cuisine with a California twist is a delectable treat. \u003c/p>\n\u003cp>Enter through, or even stay and dine in the bar, which is usually packed with happy hour clientele scooping in the oysters (a specialty here). Or pass through to the grand dining room where every detail has been taken in design and comfort to give the feeling of luxury. In fact, the whole aspect of the space is uplifting, and from a Feng Shui perspective, it makes chi do a happy dance. \u003c/p>\n\u003cp>Our waiter was exceptionally knowledgeable on the particulars of the food preparation and guided our selection. The Black Kale Salad amazed my nutritionist/culinary graduate companion as they’d taking the time to massage it tenderly with salt before serving with toasted walnuts and roasted cauliflower in a tangy vinaigrette. We also tried the French Onion soup, with a layer of cheese a 1/2” thick and a light broth, it was both filling and easy to devour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our mains, we tried the swordfish, served on a pillow of buttery potato puree under a giant slice of ham that was undeniably delicious. I had the Herb Gnocchi, which would have impressed my Italian grandmother. The nettle pesto was unusually fresh and springy, the roasted carrots melted in my mouth, and the fava beans and ferns made the dish as delicious, as it was creative and beautiful. We also tried the Macaroni with Gruyere side, which proved to be our downfall as we couldn’t finish it, even though the bacon flavor and cheese was yum.\u003c/p>\n\u003cp>Grand Cafe is my favorite restaurant in San Francisco for so many more reasons than just their incredible food and exuberant staff, they’ve been using local and sustainable foods long before it was popular, and one can seriously not understate the feeling of dining in such a majestic ballroom. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/becky-hirschfeld125x125.jpg\" alt=\"Becky Hirschfeld\" title=\"Becky Hirschfeld\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Becky\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Phnom Penh House\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, May 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Cafe looks like a big, fancy train station, with its high ceilings and gigantic chandeliers reflected in the oversized mirrors. Everything is large inside, including the tables and generous serving sizes—and as I write this, I’m now wondering if that’s why it’s the Grand Cafe. Makes sense, right?\u003c/p>\n\u003cp>We started with the Rabbit Sausage Flatbread simply because it had rabbit. When do we ever get the chance to eat rabbit? The sausage was good—it had a nice texture and a subtle gamey taste, which I enjoy, but my favorite parts were the mushrooms and the flatbread itself. \u003c/p>\n\u003cp>Did you know that black kale is actually green? I know that now, but it came as a bit of a surprise when my “Black” Kale Salad arrived. I mean, purple carrots really are purple. Anyway, despite the boring normal green kale, I enjoyed this salad immensely, similar to a classic spinach salad. I kept encouraging my boyfriend to take bites so we could talk about it—“The candied walnuts are so crunchy! Are these currants?” He ordered the Tuna Niçoise, which was good, too, but not nearly as exciting.\u003c/p>\n\u003cp>For our entrees, I ordered the Steak and Fries and my boyfriend had the Roasted Duck Breast. Both were so delicious that they defied a description; they were just delicious. I would eat them again. I wish I was eating them now. I did, however, prefer the farro that came with the duck over the chard that came with the steak, but that’s just because I’m not the biggest fan of bitter greens.\u003c/p>\n\u003cp>Our server, Thi, was very nice and attentive without being the slightest bit overbearing. Our water glasses were hardly ever less than half full (more than half empty?). When we asked for our leftovers to be wrapped up, I unabashedly asked for the rest of the bread from the table, too, and when she came back, she told me she included two additional baguettes. So nice!\u003c/p>\n\u003cp>We were absolutely stuffed, even without finishing our entrees. If my stomach were a proverbial bottomless pit, I would have been all over the Meyer Lemon Cheesecake, but for better or worse, my stomach is a regular-sized and definitely has a limit. \u003c/p>\n\u003cp>I wouldn’t have gone to the Grand Cafe on my own accord, but I did enjoy it. If I had a somewhat conservative friend visiting San Francisco, I would recommend going there, if we were in the area. It would also be a nice place before or after a show at the Curran or ACT. I might not ever go back, but I will always remember it fondly. And now if you’ll excuse me, I have leftovers to attend to.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/09/garrett-miller125x125.jpg\" alt=\"Garrett Miller\" title=\"Garrett Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Garrett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pho Vi Hoa\u003cbr>\n\u003cstrong>Reviewed Grand Café:\u003c/strong> Sunday, April 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur experience at the Grand Café started out so promising, by the end of our meal I was wondering if I had blacked out (but I only had one Kir Royale!) and woken up in just another run-of-the-mill steak frites joint. If not for the breathtaking interior featuring a warm, cavernous, Art Nouveau-inspired dining room in which to ground my experience, I may have walked away believing just that. Indeed, it must be this breathtaking space from which the Grand Café’s name is derived…it certainly wasn’t the food, anyway. \u003c/p>\n\u003cp>To be fair, the food wasn’t bad. In fact, the appetizers we ate were wonderful. The fava bean tartine was like a spring take on bruschetta, creamy, tangy and herbaceous from crescenza cheese and basil and mint salad. The seared foie gras, served on a crouton, has the mouthfeel of a rich, pate-slathered French toast. And the macaroni was simple but well-executed, studded with ham AND bacon, with lots of crispy, browned edges on the fusilli pasta that offered a pleasing textural contrast.\u003c/p>\n\u003cp>However, the entrees were frustratingly inconsistent, even amongst the elements comprising a single dish. The flank steak I ordered, for instance, was tender and perfectly medium-rare through the middle, but was marred from excessive charring and being drenched in a viscous red wine sauce that was shockingly bland given its deep burgundy hue. And, at first bite, the accompanying fries—sprinkled with Parmesan, truffle oil, and herbs—were light, crispy, and packed with umami flavor. However, by the time the pile was half-eaten, they seemed heavy and overwhelmingly earthy. Equally disappointing was dessert: profiteroles featuring a lovely, rich vanilla-bean ice cream wasted inside puffs of dry, stale pâte-a-choux.\u003c/p>\n\u003cp>Service was also up-and-down. Our server was friendly, patient and knowledgeable about the menu and wine list. Unfortunately, he was also prone to lengthy absences, even though the dining room was never more than half-full. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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