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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp705iPod.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\" 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>\u003ca href=\"http://www.trionewinery.com\">\u003cstrong>2007 Trione Chardonnay, Russian River Valley, California $30\u003c/strong>\u003c/a>\u003cbr>\nFrom third generation grape growers in Sonoma County, this beautifully aged Chard meshes the core brightness of Russian River fruit with the lushness of the vintage. It’s a wine to sip poolside with nothing but your suit, or table side with everything from fish to fowl. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lasseterfamilywinery.com\">\u003cstrong>2009 Lasseter Family Winery “Chemin de Fer,” Sonoma Valley, California $40\u003c/strong>\u003c/a>\u003cbr>\nYou know the name, John Lasseter of Cars and Toy Story fame. Add one more credit to John’s resume — vintner — as he and his wife Nancy are the proprietors of Lasseter Family Winery. In a nod to their Francophile passions, they focus on French-style wines including this Rhone blend of Grenache, Syrah and Mourvèdre grapes. It’s succulent, spicy and simply superb. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>All Spice: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7014\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/mrZCs7xSWV4\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=All+Spice,+South+El+Camino+Real,+San+Mateo,+CA&aq=0&oq=all+spice+&sll=37.0625,-95.677068&sspn=73.456353,82.529297&t=m&ie=UTF8&hq=All+Spice,+South+El+Camino+Real,+San+Mateo,+CA&cid=11689815519796690505&hnear=&ll=37.574515,-122.30444&spn=0.047618,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=All+Spice,+South+El+Camino+Real,+San+Mateo,+CA&aq=0&oq=all+spice+&sll=37.0625,-95.677068&sspn=73.456353,82.529297&t=m&ie=UTF8&hq=All+Spice,+South+El+Camino+Real,+San+Mateo,+CA&cid=11689815519796690505&hnear=&ll=37.574515,-122.30444&spn=0.047618,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1602 Sout El Camino Real (at Borel Avenue)\u003cbr>\nSan Mateo, CA 94402\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street, private lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-627-4303\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@allspicerestaurant.com\">info@allspicerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.allspicerestaurant.com\">allspicerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/allspicedining\">@allspicedining\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/All-Spice/166805953337503\">All Spice\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sachin Chopra, Shoshana Wolff\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sachin Chopra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indian, New American, Asian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Indian Bread Fritter “Ma Mere,” Shortrib Vindaloo, Dark Chocolate Kulfi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (lunch service begins 5/28)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\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> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> info pending\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/all-spice-reservations-san-mateo?restref=53716\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, preferred\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes (can be arranged, please call ahead)\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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street, private lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-627-4303\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@allspicerestaurant.com\">info@allspicerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.allspicerestaurant.com\">allspicerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/allspicedining\">@allspicedining\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/All-Spice/166805953337503\">All Spice\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sachin Chopra, Shoshana Wolff\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sachin Chopra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indian, New American, Asian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Indian Bread Fritter “Ma Mere,” Shortrib Vindaloo, Dark Chocolate Kulfi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> No limit\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (lunch service begins 5/28)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\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> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> info pending\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/all-spice-reservations-san-mateo?restref=53716\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, preferred\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes (can be arranged, please call ahead)\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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>All Spice: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6972\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice. To be honest I was a little bummed when I sat down and opened the menu and the wonderful rutabaga soup wasn’t on the menu! I had never had rutabaga soup until I went to All Spice previously, and I really was looking forward to it. The alternative was roasted Sunchoke soup, and I didn’t even know what a Sunchoke was! But I said why not and ordered it for my appetizer. To my delight, the Amuse Bouche came and it was a shot glass with rutabaga soup and peas and carrots. To my relief and joy, the Sunchoke soup was creamy, warm and smooth with two pickled kumquats and a small amount of pancetta, and as good as the memory I had of the rutabaga soup. The two pickled kumquats didn’t add anything especially to my taste, but the pancetta was smoky and tasty. The most interesting thing is the way the soup is served as the waiter brings out the large soup dish empty except for the kumquats and pancetta, after the dish is in place, he’ll pour the soup from the tureen into the dish, which adds a nice flourish.\u003c/p>\n\u003cp>I followed that up with a shared Coriander-cured hamachi that was outstanding. The fish was served in inch-sized squares with paper-thin lotus chips and guacamole, and it literally melted in your mouth.\u003c/p>\n\u003cp>My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way. But it was on a bed of baby bok choy, and for that I did need my knife. What I especially like about All Spice is the creativity of chef Chopra; most good restaurants make tasty food as that is their business, Chef Chopra surprises your palate with flavor bursts that are unexpected and delightful. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I ended the meal full and was worried that I had no room for dessert. My wife convinced me to try the special as the description made it sound unbelievable. Homemade single malt scotch ice cream, vanilla chiffon cake, salted cashew brittle and huckleberry compote topped with a chocolate disc that is then melted with a few drops of hot olive oil. It is served in a small round glass with the chocolate laid across the top and then when the hot oil hits the center it melts over the ice cream. It was such a compilation of tastes that each spoonful brought new flavors to your tongue. This was a perfect example of what I was saying earlier in that not only was each bite a flavor surprise but an extremely unique dish that you won’t find anywhere else.\u003c/p>\n\u003cp>This is a restaurant I frequent often and especially when I have a visitor from out of the area that I want to show how good Bay Area restaurants are. It’s not cheap but it’s a fantastic value for the money.\u003c/p>\n\u003cp>We were pleased to see that the owners of the restaurant came out to greet patrons and we had a few minutes with Shoshana and Sachin. They are extremely nice people and meticulous in everything they do. The design of the small Victorian house that they renovated is perfect for an intimate restaurant with 3 or 4 small tables in each of the 3 rooms, so the noise level is quiet enough not only to converse with your companion but hear the soft background music while doing so. Each room is tastefully decorated and painted so you feel like you’re in a truly lovely room of a friend’s home. The individual dishes and silverware are all unique and reflect on the owner’s good taste.\u003c/p>\n\u003cp>In conclusion there are three things that make for a really good dining experience for me: service, ambiance, and unique and well-prepared food. All Spice hits a home run on all three; the servers are very knowledgeable and monitor their stations with an eye to your complete satisfaction. The ambiance is quiet enough to hear the background music playing and carry on a conversation without a strain, and the surroundings are both tasteful and elegant. And the quality of the food is superb. It’s not an accident \u003cem>Esquire\u003c/em> magazine picked Chef Chopra as one of the four top new chefs in the United States last year and said he is “one to watch.” I wholeheartedly agree!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Thursday, March 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in San Mateo at 610 El Camino, All Spice is tucked away in the center of the block and easily missed, so you have to pay attention to find the turn into their driveway. \u003c/p>\n\u003cp>There were four of us arriving for our 8:00 PM reservation. Upon entering this converted house, we realized that it is a very cozy restaurant with a small and really quaint entry-waiting area with a couch for seating. As we were waiting, another couple gave nothing but praise for their dining experience as they passed us on their way out, so our expectations were heightened. \u003c/p>\n\u003cp>The hostess-owner seated us within fifteen minutes and once seated, we perused the menu. All the appetizers and entrees sounded unique and tempting, so we shared them all…. Mine was the hamachi, served cold on a plate decorated with mango sauce, so good! I also got to taste their braised scallops, which were melt-in-your-mouth delicious, as well as the lobster tail, also good. I won’t forget to mention the mushroom soup and bread fritters, which were our complimentary starters, amazing.\u003c/p>\n\u003cp>For my entrée I selected the Venison with Lentils and Brown Gravy and asked for it to be cooked to a medium rare. It had a subtle gamey taste, but was delicious, especially when you got a bite of the venison and lentils with the sweet grapes that popped in your mouth. All the portions were not too large that would fill me up too quickly, but just right and enjoyable when comparing different tastes. Although a little pricey in my opinion, the experience was still worth every penny!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice blew my mind. Everything about it was beyond my expectations, and I can’t stop talking about it already. I went with my aunt on a rainy weeknight. We were late for our reservation (my fault), but they were friendly about it as could be. Upon walking in a little frantic after a very stressful day at work (hence being late), the staff’s smiles and understanding calmed me down immediately. They walked us to a table by the window in the front dining room next to the fireplace; the best seat in the house in my opinion. \u003c/p>\n\u003cp>Our server came over right away and answered any questions we had about the menu, gave us a suggestion on how many dishes to order, and gave us his recommendations. I read the menu and wanted literally everything on it. I had to have my aunt decide because I would have been there all night, or spent a fortune and actually ordered everything… would have been worth it, though! \u003c/p>\n\u003cp>We ordered two appetizers: the Ode to My Wife II (savory ricotta cheesecake layered with goat cheese custard, red and golden beets in a sundried tomato almond crust) and the Lavender and Cumin Scallops with bacon and black cardamom potato sauce. We ate the scallops first; perfectly cooked– seared lightly brown with the slightest bit of crunch on the outside, soft and sweet on the inside. The potato sauce was soft and buttery. It was just thick enough to beef up the dish, but not so heavy that it took anything away from the lightness of the scallops. Next we ate the Ode to My Wife II. I was the slightest bit nervous not being the biggest fan of ricotta cheese or cheesecake, but I was very pleasantly surprised. It was nothing like I thought it would be composition or presentation wise, but it far exceeded expectation in taste and flavor. Stacked in a neat torte shape, the ricotta cheese was mixed with goat cheese and flavored with fresh basil and garlic, making it closer to a pesto. The almond crust was in between the cheeses and the fresh beets, a completely unique way to stack the various elements. The crust was light and flaky, and the beets were cool, crisp and fresh. \u003c/p>\n\u003cp>Our entrees came out next, and we intended to share both. We started with the short rib vindaloo…it was love at first bite. Just the thought of it takes my breath away. Immediately it was one of the best things I’ve ever eaten. So tender it just fell apart at the touch of a fork; dark and caramelized on the outside, perfectly pink on the inside. Smothered in a sweet, tangy brown vindaloo sauce, it had the slightest hint of a kick on the aftertaste. Steamed baby bok choy and cherry tomatoes lay underneath soaking up all the yummy juices. And tiny crumbles of goat cheese melted in, giving a tart creaminess to the sauce. \u003c/p>\n\u003cp>Next we ate the Frilly Turbot (Katafi-crusted, with Madras masala, asparagus spears and yuzu cauliflower sauce). Not knowing what katafi was I had no idea what to expect, but again I was pleasantly surprised. A light, flaky, crunchy crust covered the fresh white fish. Much less flavor than the vindaloo (so quite possibly would have been better to eat before the short rib), I was not as overwhelmed with this dish, but it was perfectly cooked and seasoned and we still enjoyed every bite. \u003c/p>\n\u003cp>For dessert, we ordered the dark chocolate “kulfi” (with tandoori-spiced macadamia nut brittle). Not quite ice cream, but more than a mousse, the dark chocolate had a hint of spice, cutting the sweet richness (my preference). Tiny bite-sized pieces of the brittle were scattered on the plate along with halved fresh blackberries, both a perfect accompaniment to the decadent chocolate. \u003c/p>\n\u003cp>The service was impeccable throughout our time at All Spice. Our server was very polite and formal without being stuffy and knew a lot about the menu and how dishes were prepared. When we asked him for recommendations, he didn’t just tell us what he liked the best, but also was careful to point out the most traditional dishes, along with the most unique dishes (which I thought was a very nice touch). He gave us plenty of time before ordering and between each course, though the food did come out faster than expected (but not in a “it’s-been-under-the-heat-lamp-until-somebody-finally-ordered-it” kind of way). When we had finished and verbally attacked our server with rave reviews about the food and overall experience, he offered to bring the chef out, which he did. Chef was delightfully humble, and incredibly friendly. His pride and love for what he does was evident through his pristine smile and willingness to talk with anyone who wanted to speak with him. His wife – who manages front of house – was equally as passionate and warm. She also came by to see how we enjoyed our experience, how we heard about the restaurant and what we liked the best. \u003c/p>\n\u003cp>The restaurant was comfortably quiet; just soft enough to hear the enchanting restaurant murmur of light conversation over the clinking and clanking of forks and knives against porcelain plates, but audible enough to carry on a conversation without feeling like everyone else was listening to every word. Being set down a long driveway, we were completely unaware that we were anywhere even near the typically busy El Camino Real. The space was interesting in that it appeared to be the original framework of the house dating back to when it was built as a home. The whole restaurant is comprised of three very small dining rooms, all decorated with rich wall colors, beautiful hardwood floors, and contrasting modern crystal chandeliers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, we had an outstanding experience; I’m still glowing and gushing about it. While on the slightly more expensive side, it was more than worth every penny, and perfect for any kind of special occasion. I highly, highly recommend All Spice; it was a happy find and is definitely a neighborhood / Peninsula gem. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Peter:\u003c/strong> \"My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way.\"\u003cbr />\r\n\u003cstrong>Bill:\u003c/strong> \"I also got to taste their braised scallops, which were melt-in-your-mouth delicious\"\u003cbr />\r\n\u003cstrong>Amanda:\u003c/strong> \"We started with the short rib vindaloo...it was love at first bite.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Spice: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6972\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice. To be honest I was a little bummed when I sat down and opened the menu and the wonderful rutabaga soup wasn’t on the menu! I had never had rutabaga soup until I went to All Spice previously, and I really was looking forward to it. The alternative was roasted Sunchoke soup, and I didn’t even know what a Sunchoke was! But I said why not and ordered it for my appetizer. To my delight, the Amuse Bouche came and it was a shot glass with rutabaga soup and peas and carrots. To my relief and joy, the Sunchoke soup was creamy, warm and smooth with two pickled kumquats and a small amount of pancetta, and as good as the memory I had of the rutabaga soup. The two pickled kumquats didn’t add anything especially to my taste, but the pancetta was smoky and tasty. The most interesting thing is the way the soup is served as the waiter brings out the large soup dish empty except for the kumquats and pancetta, after the dish is in place, he’ll pour the soup from the tureen into the dish, which adds a nice flourish.\u003c/p>\n\u003cp>I followed that up with a shared Coriander-cured hamachi that was outstanding. The fish was served in inch-sized squares with paper-thin lotus chips and guacamole, and it literally melted in your mouth.\u003c/p>\n\u003cp>My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way. But it was on a bed of baby bok choy, and for that I did need my knife. What I especially like about All Spice is the creativity of chef Chopra; most good restaurants make tasty food as that is their business, Chef Chopra surprises your palate with flavor bursts that are unexpected and delightful. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I ended the meal full and was worried that I had no room for dessert. My wife convinced me to try the special as the description made it sound unbelievable. Homemade single malt scotch ice cream, vanilla chiffon cake, salted cashew brittle and huckleberry compote topped with a chocolate disc that is then melted with a few drops of hot olive oil. It is served in a small round glass with the chocolate laid across the top and then when the hot oil hits the center it melts over the ice cream. It was such a compilation of tastes that each spoonful brought new flavors to your tongue. This was a perfect example of what I was saying earlier in that not only was each bite a flavor surprise but an extremely unique dish that you won’t find anywhere else.\u003c/p>\n\u003cp>This is a restaurant I frequent often and especially when I have a visitor from out of the area that I want to show how good Bay Area restaurants are. It’s not cheap but it’s a fantastic value for the money.\u003c/p>\n\u003cp>We were pleased to see that the owners of the restaurant came out to greet patrons and we had a few minutes with Shoshana and Sachin. They are extremely nice people and meticulous in everything they do. The design of the small Victorian house that they renovated is perfect for an intimate restaurant with 3 or 4 small tables in each of the 3 rooms, so the noise level is quiet enough not only to converse with your companion but hear the soft background music while doing so. Each room is tastefully decorated and painted so you feel like you’re in a truly lovely room of a friend’s home. The individual dishes and silverware are all unique and reflect on the owner’s good taste.\u003c/p>\n\u003cp>In conclusion there are three things that make for a really good dining experience for me: service, ambiance, and unique and well-prepared food. All Spice hits a home run on all three; the servers are very knowledgeable and monitor their stations with an eye to your complete satisfaction. The ambiance is quiet enough to hear the background music playing and carry on a conversation without a strain, and the surroundings are both tasteful and elegant. And the quality of the food is superb. It’s not an accident \u003cem>Esquire\u003c/em> magazine picked Chef Chopra as one of the four top new chefs in the United States last year and said he is “one to watch.” I wholeheartedly agree!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Thursday, March 15, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated in San Mateo at 610 El Camino, All Spice is tucked away in the center of the block and easily missed, so you have to pay attention to find the turn into their driveway. \u003c/p>\n\u003cp>There were four of us arriving for our 8:00 PM reservation. Upon entering this converted house, we realized that it is a very cozy restaurant with a small and really quaint entry-waiting area with a couch for seating. As we were waiting, another couple gave nothing but praise for their dining experience as they passed us on their way out, so our expectations were heightened. \u003c/p>\n\u003cp>The hostess-owner seated us within fifteen minutes and once seated, we perused the menu. All the appetizers and entrees sounded unique and tempting, so we shared them all…. Mine was the hamachi, served cold on a plate decorated with mango sauce, so good! I also got to taste their braised scallops, which were melt-in-your-mouth delicious, as well as the lobster tail, also good. I won’t forget to mention the mushroom soup and bread fritters, which were our complimentary starters, amazing.\u003c/p>\n\u003cp>For my entrée I selected the Venison with Lentils and Brown Gravy and asked for it to be cooked to a medium rare. It had a subtle gamey taste, but was delicious, especially when you got a bite of the venison and lentils with the sweet grapes that popped in your mouth. All the portions were not too large that would fill me up too quickly, but just right and enjoyable when comparing different tastes. Although a little pricey in my opinion, the experience was still worth every penny!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed All Spice:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAll Spice blew my mind. Everything about it was beyond my expectations, and I can’t stop talking about it already. I went with my aunt on a rainy weeknight. We were late for our reservation (my fault), but they were friendly about it as could be. Upon walking in a little frantic after a very stressful day at work (hence being late), the staff’s smiles and understanding calmed me down immediately. They walked us to a table by the window in the front dining room next to the fireplace; the best seat in the house in my opinion. \u003c/p>\n\u003cp>Our server came over right away and answered any questions we had about the menu, gave us a suggestion on how many dishes to order, and gave us his recommendations. I read the menu and wanted literally everything on it. I had to have my aunt decide because I would have been there all night, or spent a fortune and actually ordered everything… would have been worth it, though! \u003c/p>\n\u003cp>We ordered two appetizers: the Ode to My Wife II (savory ricotta cheesecake layered with goat cheese custard, red and golden beets in a sundried tomato almond crust) and the Lavender and Cumin Scallops with bacon and black cardamom potato sauce. We ate the scallops first; perfectly cooked– seared lightly brown with the slightest bit of crunch on the outside, soft and sweet on the inside. The potato sauce was soft and buttery. It was just thick enough to beef up the dish, but not so heavy that it took anything away from the lightness of the scallops. Next we ate the Ode to My Wife II. I was the slightest bit nervous not being the biggest fan of ricotta cheese or cheesecake, but I was very pleasantly surprised. It was nothing like I thought it would be composition or presentation wise, but it far exceeded expectation in taste and flavor. Stacked in a neat torte shape, the ricotta cheese was mixed with goat cheese and flavored with fresh basil and garlic, making it closer to a pesto. The almond crust was in between the cheeses and the fresh beets, a completely unique way to stack the various elements. The crust was light and flaky, and the beets were cool, crisp and fresh. \u003c/p>\n\u003cp>Our entrees came out next, and we intended to share both. We started with the short rib vindaloo…it was love at first bite. Just the thought of it takes my breath away. Immediately it was one of the best things I’ve ever eaten. So tender it just fell apart at the touch of a fork; dark and caramelized on the outside, perfectly pink on the inside. Smothered in a sweet, tangy brown vindaloo sauce, it had the slightest hint of a kick on the aftertaste. Steamed baby bok choy and cherry tomatoes lay underneath soaking up all the yummy juices. And tiny crumbles of goat cheese melted in, giving a tart creaminess to the sauce. \u003c/p>\n\u003cp>Next we ate the Frilly Turbot (Katafi-crusted, with Madras masala, asparagus spears and yuzu cauliflower sauce). Not knowing what katafi was I had no idea what to expect, but again I was pleasantly surprised. A light, flaky, crunchy crust covered the fresh white fish. Much less flavor than the vindaloo (so quite possibly would have been better to eat before the short rib), I was not as overwhelmed with this dish, but it was perfectly cooked and seasoned and we still enjoyed every bite. \u003c/p>\n\u003cp>For dessert, we ordered the dark chocolate “kulfi” (with tandoori-spiced macadamia nut brittle). Not quite ice cream, but more than a mousse, the dark chocolate had a hint of spice, cutting the sweet richness (my preference). Tiny bite-sized pieces of the brittle were scattered on the plate along with halved fresh blackberries, both a perfect accompaniment to the decadent chocolate. \u003c/p>\n\u003cp>The service was impeccable throughout our time at All Spice. Our server was very polite and formal without being stuffy and knew a lot about the menu and how dishes were prepared. When we asked him for recommendations, he didn’t just tell us what he liked the best, but also was careful to point out the most traditional dishes, along with the most unique dishes (which I thought was a very nice touch). He gave us plenty of time before ordering and between each course, though the food did come out faster than expected (but not in a “it’s-been-under-the-heat-lamp-until-somebody-finally-ordered-it” kind of way). When we had finished and verbally attacked our server with rave reviews about the food and overall experience, he offered to bring the chef out, which he did. Chef was delightfully humble, and incredibly friendly. His pride and love for what he does was evident through his pristine smile and willingness to talk with anyone who wanted to speak with him. His wife – who manages front of house – was equally as passionate and warm. She also came by to see how we enjoyed our experience, how we heard about the restaurant and what we liked the best. \u003c/p>\n\u003cp>The restaurant was comfortably quiet; just soft enough to hear the enchanting restaurant murmur of light conversation over the clinking and clanking of forks and knives against porcelain plates, but audible enough to carry on a conversation without feeling like everyone else was listening to every word. Being set down a long driveway, we were completely unaware that we were anywhere even near the typically busy El Camino Real. The space was interesting in that it appeared to be the original framework of the house dating back to when it was built as a home. The whole restaurant is comprised of three very small dining rooms, all decorated with rich wall colors, beautiful hardwood floors, and contrasting modern crystal chandeliers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, we had an outstanding experience; I’m still glowing and gushing about it. While on the slightly more expensive side, it was more than worth every penny, and perfect for any kind of special occasion. I highly, highly recommend All Spice; it was a happy find and is definitely a neighborhood / Peninsula gem. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sorella di Zza’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7021\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/yH6Ta-oDHUc\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zza's+Trattoria,+Grand+Avenue,+Oakland,+CA&aq=0&oq=+Zza's,+Oakland,+CA&sll=37.80589,-122.405097&sspn=0.295397,0.32238&ie=UTF8&hq=Zza's+Trattoria,+Grand+Avenue,+Oakland,+CA&t=m&cid=15193616008528343110&hnear=&ll=37.830124,-122.241955&spn=0.047454,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Zza's+Trattoria,+Grand+Avenue,+Oakland,+CA&aq=0&oq=+Zza's,+Oakland,+CA&sll=37.80589,-122.405097&sspn=0.295397,0.32238&ie=UTF8&hq=Zza's+Trattoria,+Grand+Avenue,+Oakland,+CA&t=m&cid=15193616008528343110&hnear=&ll=37.830124,-122.241955&spn=0.047454,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n552 Grand Ave (at Euclid Avenue and El Embarcadero)\u003cbr>\nOakland, CA 94610\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> 510-839-9124\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@morezzas.com\">info@morezzas.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.morezzas.com\">morezzas.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/zzasrestaurant\">@zzasrestaurant\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/#!/pages/Zzas-Trattoria-Enoteca/111377342225996\">Sorella di Zza’s\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Regina Passalaqua\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Filemon Jimenez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spaghettini, Pollo Mattone (roast chicken under a brick), handmade pasta (lasagna, ravioli, cavatelli)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong>5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday), lunch (Saturday and Sunday), dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>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\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/sorella-di-zzas-reservations-oakland?rid=69316&restref=69316\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day is fine\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly on the restaurant side only.\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> Yes, for special events, and live jazz for Saturday brunch.\u003c/p>\n\n",
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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> 510-839-9124\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@morezzas.com\">info@morezzas.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.morezzas.com\">morezzas.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/zzasrestaurant\">@zzasrestaurant\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/#!/pages/Zzas-Trattoria-Enoteca/111377342225996\">Sorella di Zza’s\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Regina Passalaqua\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Filemon Jimenez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spaghettini, Pollo Mattone (roast chicken under a brick), handmade pasta (lasagna, ravioli, cavatelli)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong>5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday), lunch (Saturday and Sunday), dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>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\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/sorella-di-zzas-reservations-oakland?rid=69316&restref=69316\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day is fine\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly on the restaurant side only.\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> Yes, for special events, and live jazz for Saturday brunch.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sorella di Zza’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6993\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 19, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This restaurant is always really good with friendly folks that make me feel right at home! There’s a good “neighborhood” energy at Sorella di Zza’s.\u003c/p>\n\u003cp>I usually eat in the wine bar side, not in the main dining room which is more family oriented. My bartender/server, Chris is always very helpful with wine selections, so I usually decide on my order and let him choose the wine. This time we selected the Spaghettini, a dish that I’ve had before and one that they’re famous for and the Lasagna of the Day. The lasagna was a sausage lasagna and was also very delicious. Everything arrived quickly along with some of their great homemade bread. All the dishes came in huge portions and were very delicious! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a last note, I’m very glad we got the Cavolo Nero or Tuscan Kale, as it was yummy! As always the service was great without any problems and made for an enjoyable evening! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really looking forward to trying the third restaurant; the first two were so enjoyable. The drive wasn’t bad, even though I’m not too familiar with Oakland. And the area looked very nice, on the lake; we even parked a few blocks away and walked, as the evening was so nice.\u003c/p>\n\u003cp>The restaurant was very plain, we were greeted by a staff person and told to sit wherever we would like and easily found a table for two that was vacant as the restaurant was very nearly empty. Soon our waitress came by and asked if we were the couple who had the 7:00 reservation, and we assured her we were and that seemed to please her.\u003c/p>\n\u003cp>The wine list was fairly extensive, and I had no problem finding two wines that we could enjoy and we ordered our appetizers and our entree’s. The selection I chose was the Lasagna as I usually rate an Italian restaurant by the quality of the Lasagna, but unfortunately they were out of that. I looked for something else and settled on the 1/2 chicken at the server’s recommendation. We were served our wine along with some very tasty bread and dip and settled in. The noise level was certainly low, and we enjoyed sitting and talking. Unfortunately a couple with two young children came in at this point, and one of the children was very distressed and raised the noise level and everyone else raised theirs to be heard and consequently what started out as a relaxing dinner soon became somewhat less so.\u003c/p>\n\u003cp>It appeared to be quite a while that we waited, and finally the stuffed mushrooms and salad came to the table. Unfortunately the sautéed mushrooms looked very much like button mushrooms from a can and quickly heated, and the salad was supposed to be arugula, blood oranges, dates, pecans, and Parmesan with an olive oil dressing. It was mainly Arugula and very little of anything else. We just started on our appetizers, and the main courses showed up. There definitely was a timing issue, as I noticed the same thing happened at several other tables.\u003c/p>\n\u003cp>The presentation of all the dishes was extremely plain. My wife’s salmon was a very nice piece of fish with a tasty Mango salsa topping, but it was laid across a mound of mashed potatoes that made the whole thing look unappetizing. My chicken was prepared under a brick (as per the menu) so I really can’t complain that it looked like it was. It was served next to a mound of polenta and really didn’t excite me or encourage me to bite in. It was tender but tasted bland and oily, and I didn’t eat very much. I know my mother used to tell me that if I didn’t have something nice to say I shouldn’t say anything, but under the circumstances, even though it pains me, I feel duty bound to speak up.\u003c/p>\n\u003cp>I finished off with a cup of coffee, and I will say the coffee was made fresh and really tasted very nice. Everyone is entitled to an off day and I hope that I just caught Zza’s on one of those, but I don’t think I’ll go back to try again. I paid less here than at either of the other two restaurants, but I felt this was the least value for the money.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor a Sunday night, I expected this place to be empty and slow. When we got there, my sister and I were one of three tables, but within a half hour the restaurant was full. A promising sign. \u003c/p>\n\u003cp>Having grown up on the Peninsula and lived in San Francisco, we aren’t very experienced with anywhere in the East Bay, so we were wary of heading into Oakland. But we were both delighted to learn that the restaurant was right off the freeway and right across from the beautiful Lake Merritt. We found parking very easily, just around the corner. And, when we were done, getting back on the freeway was a breeze (which it was not for our previous trek to Oakland…). \u003c/p>\n\u003cp>The space was open with little decoration. It felt almost cold upon arrival with unfinished cement floors, dark brown walls, brown tablecloths and napkins, no art on the walls, and only one window at the front of the restaurant. My hope was that they were in the middle of a remodel. The open kitchen was a nice touch though. \u003c/p>\n\u003cp>We were greeted by an enthusiastic and smiley server, but were shown to our table by a less than engaging hostess. We sat at a table in the back corner near the kitchen, which gave us a perfect view of the restaurant. \u003c/p>\n\u003cp>The menu looked like your standard modern Italian fare, but the wine list was interesting, offering unique varietals from all over the world. Being a native Californian, we stayed loyal and ordered a Syrah and a Granache from California’s wine country. We asked our server for recommendations, to which she pointed out the exact dishes we had been eyeing. \u003c/p>\n\u003cp>They brought out bread and a garlicky balsamic dip to start. The bread was fresh; cool and doughy on the inside, light and crunchy on the outside (just like in Italy). The dip was full of flavor, and was rich enough to only need a few bites. Next we moved on to the arugula pizza with garlic oil, mozzarella, sweet pancetta, and a farm egg in the middle. The crust was thin and crunchy, delightfully firm all the way through the center of the pie. The pancetta was sinfully smoky and salty which was slightly cut by the fresh and peppery arugula. We also shared the spaghettini with slow braised beef and pork ragu. The portion size was perfect; just enough for leftovers for lunch the next day. \u003c/p>\n\u003cp>Being the biggest fan of kale, we ordered the side of Cavolo Nero (Tuscan Kale) in oil and toasted garlic. It was a healthy bright green, and a more than adequate portion for only $5. \u003c/p>\n\u003cp>Our server was refreshingly pleasant, and seemed to enjoy her job and believe in the food. However as mentioned, the hostess made us almost uncomfortable, and the support staff were a little too casual. We did wait quite some time before getting our check, but then again we were in no hurry, it being a Sunday evening and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We were happy with everything we ordered and overall had a nice experience. I would recommend Sorella di Zza’s to anyone in the area, and should I find myself in Oakland again, I would happily, if not eagerly, head back there myself. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sorella di Zza’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6993\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 19, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This restaurant is always really good with friendly folks that make me feel right at home! There’s a good “neighborhood” energy at Sorella di Zza’s.\u003c/p>\n\u003cp>I usually eat in the wine bar side, not in the main dining room which is more family oriented. My bartender/server, Chris is always very helpful with wine selections, so I usually decide on my order and let him choose the wine. This time we selected the Spaghettini, a dish that I’ve had before and one that they’re famous for and the Lasagna of the Day. The lasagna was a sausage lasagna and was also very delicious. Everything arrived quickly along with some of their great homemade bread. All the dishes came in huge portions and were very delicious! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a last note, I’m very glad we got the Cavolo Nero or Tuscan Kale, as it was yummy! As always the service was great without any problems and made for an enjoyable evening! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really looking forward to trying the third restaurant; the first two were so enjoyable. The drive wasn’t bad, even though I’m not too familiar with Oakland. And the area looked very nice, on the lake; we even parked a few blocks away and walked, as the evening was so nice.\u003c/p>\n\u003cp>The restaurant was very plain, we were greeted by a staff person and told to sit wherever we would like and easily found a table for two that was vacant as the restaurant was very nearly empty. Soon our waitress came by and asked if we were the couple who had the 7:00 reservation, and we assured her we were and that seemed to please her.\u003c/p>\n\u003cp>The wine list was fairly extensive, and I had no problem finding two wines that we could enjoy and we ordered our appetizers and our entree’s. The selection I chose was the Lasagna as I usually rate an Italian restaurant by the quality of the Lasagna, but unfortunately they were out of that. I looked for something else and settled on the 1/2 chicken at the server’s recommendation. We were served our wine along with some very tasty bread and dip and settled in. The noise level was certainly low, and we enjoyed sitting and talking. Unfortunately a couple with two young children came in at this point, and one of the children was very distressed and raised the noise level and everyone else raised theirs to be heard and consequently what started out as a relaxing dinner soon became somewhat less so.\u003c/p>\n\u003cp>It appeared to be quite a while that we waited, and finally the stuffed mushrooms and salad came to the table. Unfortunately the sautéed mushrooms looked very much like button mushrooms from a can and quickly heated, and the salad was supposed to be arugula, blood oranges, dates, pecans, and Parmesan with an olive oil dressing. It was mainly Arugula and very little of anything else. We just started on our appetizers, and the main courses showed up. There definitely was a timing issue, as I noticed the same thing happened at several other tables.\u003c/p>\n\u003cp>The presentation of all the dishes was extremely plain. My wife’s salmon was a very nice piece of fish with a tasty Mango salsa topping, but it was laid across a mound of mashed potatoes that made the whole thing look unappetizing. My chicken was prepared under a brick (as per the menu) so I really can’t complain that it looked like it was. It was served next to a mound of polenta and really didn’t excite me or encourage me to bite in. It was tender but tasted bland and oily, and I didn’t eat very much. I know my mother used to tell me that if I didn’t have something nice to say I shouldn’t say anything, but under the circumstances, even though it pains me, I feel duty bound to speak up.\u003c/p>\n\u003cp>I finished off with a cup of coffee, and I will say the coffee was made fresh and really tasted very nice. Everyone is entitled to an off day and I hope that I just caught Zza’s on one of those, but I don’t think I’ll go back to try again. I paid less here than at either of the other two restaurants, but I felt this was the least value for the money.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Sorella di Zza’s:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor a Sunday night, I expected this place to be empty and slow. When we got there, my sister and I were one of three tables, but within a half hour the restaurant was full. A promising sign. \u003c/p>\n\u003cp>Having grown up on the Peninsula and lived in San Francisco, we aren’t very experienced with anywhere in the East Bay, so we were wary of heading into Oakland. But we were both delighted to learn that the restaurant was right off the freeway and right across from the beautiful Lake Merritt. We found parking very easily, just around the corner. And, when we were done, getting back on the freeway was a breeze (which it was not for our previous trek to Oakland…). \u003c/p>\n\u003cp>The space was open with little decoration. It felt almost cold upon arrival with unfinished cement floors, dark brown walls, brown tablecloths and napkins, no art on the walls, and only one window at the front of the restaurant. My hope was that they were in the middle of a remodel. The open kitchen was a nice touch though. \u003c/p>\n\u003cp>We were greeted by an enthusiastic and smiley server, but were shown to our table by a less than engaging hostess. We sat at a table in the back corner near the kitchen, which gave us a perfect view of the restaurant. \u003c/p>\n\u003cp>The menu looked like your standard modern Italian fare, but the wine list was interesting, offering unique varietals from all over the world. Being a native Californian, we stayed loyal and ordered a Syrah and a Granache from California’s wine country. We asked our server for recommendations, to which she pointed out the exact dishes we had been eyeing. \u003c/p>\n\u003cp>They brought out bread and a garlicky balsamic dip to start. The bread was fresh; cool and doughy on the inside, light and crunchy on the outside (just like in Italy). The dip was full of flavor, and was rich enough to only need a few bites. Next we moved on to the arugula pizza with garlic oil, mozzarella, sweet pancetta, and a farm egg in the middle. The crust was thin and crunchy, delightfully firm all the way through the center of the pie. The pancetta was sinfully smoky and salty which was slightly cut by the fresh and peppery arugula. We also shared the spaghettini with slow braised beef and pork ragu. The portion size was perfect; just enough for leftovers for lunch the next day. \u003c/p>\n\u003cp>Being the biggest fan of kale, we ordered the side of Cavolo Nero (Tuscan Kale) in oil and toasted garlic. It was a healthy bright green, and a more than adequate portion for only $5. \u003c/p>\n\u003cp>Our server was refreshingly pleasant, and seemed to enjoy her job and believe in the food. However as mentioned, the hostess made us almost uncomfortable, and the support staff were a little too casual. We did wait quite some time before getting our check, but then again we were in no hurry, it being a Sunday evening and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were happy with everything we ordered and overall had a nice experience. I would recommend Sorella di Zza’s to anyone in the area, and should I find myself in Oakland again, I would happily, if not eagerly, head back there myself. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hillstone: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7023\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/qrpD_RN21Eg\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Hillstone+Restaurant,+Montgomery+Street,+San+Francisco,+CA&aq=0&oq=Hillstone,+Sa&sll=37.552948,-122.315555&sspn=0.037051,0.040298&ie=UTF8&hq=Hillstone+Restaurant,+Montgomery+Street,+San+Francisco,+CA&t=m&cid=18427936697599579878&hnear=&ll=37.841784,-122.387695&spn=0.094894,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Hillstone+Restaurant,+Montgomery+Street,+San+Francisco,+CA&aq=0&oq=Hillstone,+Sa&sll=37.552948,-122.315555&sspn=0.037051,0.040298&ie=UTF8&hq=Hillstone+Restaurant,+Montgomery+Street,+San+Francisco,+CA&t=m&cid=18427936697599579878&hnear=&ll=37.841784,-122.387695&spn=0.094894,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1800 Montgomery Street (at Francisco Street)\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult),validated lot at 80 Francisco Street \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-392-9280\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hillstone.com\">hillstone.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/HillstoneSF\">@hillstonesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/HillstoneEmbarcadero\">Hillstone Restaurant (San Francisco)\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>General Manager\u003c/strong> Cameron Shaw\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anna Garay\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American, Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cheeseburger, French Dip Sandwich, Prime Rib, Pork Ribs, Spinach and Artichoke Dip\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> First bottle is complimentary, then $25 for each bottle thereafter\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner,\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through UrbanSpoon.com?\u003c/strong> \u003ca href=\"http://rez.urbanspoon.com/reservation/start/892?source=selfhost\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live jazz trio nightly. 6:30pm – 9:30pm, Fridays and Saturdays. 6:00pm – 9:00pm, Sunday-Thursday\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/cxqs8\">Map\u003c/a>\u003cbr />\r\n1800 Montgomery Street\u003cbr /> \r\nSan Francisco, CA 94111\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-392-9280\u003cbr /> \r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hillstone.com\">hillstone.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=7023\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult),validated lot at 80 Francisco Street \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-392-9280\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hillstone.com\">hillstone.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/HillstoneSF\">@hillstonesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/HillstoneEmbarcadero\">Hillstone Restaurant (San Francisco)\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>General Manager\u003c/strong> Cameron Shaw\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anna Garay\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American, Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cheeseburger, French Dip Sandwich, Prime Rib, Pork Ribs, Spinach and Artichoke Dip\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> First bottle is complimentary, then $25 for each bottle thereafter\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner,\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through UrbanSpoon.com?\u003c/strong> \u003ca href=\"http://rez.urbanspoon.com/reservation/start/892?source=selfhost\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live jazz trio nightly. 6:30pm – 9:30pm, Fridays and Saturdays. 6:00pm – 9:00pm, Sunday-Thursday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hillstone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6983\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Thursday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHillstone Restaurant is more than an average steakhouse. It is, interestingly enough, a part of a chain of restaurants around the country, however each location carries a unique image from city to city. Chain restaurants get a really bad rap in the Bay Area, but part of the mission of each Hillstone restaurant is to blend with each city’s unique culture, lifestyle, and perspective, making each restaurant feel like its own entity.\u003c/p>\n\u003cp>Most steakhouses feel stale, dated, unchanged. But Hillstone puts great emphasis on architecture, art, and design, keeping the space fresh and alive. Oversized cherry red booths compliment the dark wood tables and dim yellow light, while the open kitchen keeps abuzz all evening long.\u003c/p>\n\u003cp>Hillstone’s focus on quality is unparalleled, with sourcing only the best ingredients from local purveyors. Their traditional steakhouse menu is given a modern twist with all ingredients — down to every aioli and dressing — made in house, and with additions like a variety of entree salads, different cuts of meat, and daily rotating specials often with other proteins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My personal favorite thing to eat at Hillstone is their fire-grilled artichoke, so naturally, that is what we started with. Crispy and salty on the edge, yet perfectly tender in the middle, the flavors from the grill are as delicious as the freshness of the artichoke itself. A crave inducing aioli is served on the side, with ingredients I can only guess include something along the lines of mayonnaise, Dijon mustard, scallions, lemon, and more, but the recipe is a highly guarded secret (believe me, I’ve tried!). \u003c/p>\n\u003cp>Next we had a cabbage and kale salad with cilantro and fresh mint in a spicy peanut dressing. The cabbage and kale were perfectly crisp, and the dressing was surprisingly light and had quite a kick on the aftertaste. A very pleasant surprise. The cilantro and mint were a perfectly cool balance against the heat of the dressing. \u003c/p>\n\u003cp>Having both brought a big appetite, I ordered the prime rib with a fully loaded baked potato, my friend ordered the classic French Dip with skinny french fries. The prime rib came medium rare, just the way I prefer. It was lusciously tender and juicy; albeit the slightest bit too fatty. The baked potato came with bacon, chives, sour cream, and butter — all the classics to accompany an equally classic cut of meat. \u003c/p>\n\u003cp>The French Dip — one of my favorite dishes — was piled high with tender meat and served on a soft French roll. The au jus is rich and buttery, balanced by a light smoky flavor. The French fries — offered in both steak cut and skinny — were piping hot and crunchy, also fantastic to dip in the au jus. \u003c/p>\n\u003cp>For dessert, we couldn’t help ourselves and ordered the warm five-nut brownie with vanilla bean ice cream. The brownie was rich and moist, warm enough to satisfy but not so hot as to immediately melt the vanilla ice cream on top. The five varieties of nuts were sprinkled around the plate, allowing any desired amount of crunch. \u003c/p>\n\u003cp>Other perks and surprises from Hillstone are complimentary corkage and live jazz. It’s a delightful atmosphere that serves all occasions appropriately — business dinners, date nights, family birthdays. It truly compliments the charm of this gorgeous “City by the Bay.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nArriving for a 6:00 PM reservation, I brought a friend to share in the experience. Having been accustomed to fine dining, I enjoyed having someone with me who could add to my insight and appreciation for the total event. We were seated within 5 minutes, and I noticed the establishment was pretty much full. I also recognized the staff persons were young, well trained, and attentive. We opened with beverages while waiting for our appetizers and shared the signature artichoke and spinach dip. It was delicious. My wine was a Pinot Noir (recommended by our server), which was full bodied and satisfying.\u003c/p>\n\u003cp>I loved the caramelized onion soup and I tasted the wrinkled spinach side dish. But it was the service that was great and, in my opinion, made the evening. At one point when my guest said, “Excuse me?” three servers turned to respond simultaneously! That could be described as a commercial response but still illustrates the attentiveness of all the staff. \u003c/p>\n\u003cp>My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious! It was accompanied by a loaded potato, an easy addition. The meal was very well portioned and good. And the Key lime pie dessert was so incredible so that, although I was full, I still had to continue tasting this dish until it was almost gone. \u003c/p>\n\u003cp>All in all a great dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a delightful experience, as everything worked on all counts. It was a spectacular day, sunny and in the 70s, so we spent a nice portion of the day riding our bikes on the Peninsula, working up an appetite. We arrived home after our day to shower and clean up and head off to the city. Traffic was light, and we arrived early, and the parking gods were with us and we found on street parking a block from the restaurant. \u003c/p>\n\u003cp>A good restaurant has to have three things: Great service, Ambiance (Not so loud you can’t hear your companions talk) and good food. The service was spectacular; the ambiance was nice, modern, and attractive, if just a touch loud. There was a 3-piece Jazz trio playing while we were there, and it added a nice touch. And the food was for the most part extremely good. It wasn’t an inexpensive evening, but we certainly didn’t feel ripped off. Tessa, our server, was fantastic! She always had her eyes on her section, and one just had to glance up and she’d be over in a heartbeat, inquiring if there was anything we needed. When we first sat down, I was looking at the wine menu trying to decide which wine to order, and when she came over she saw I was unsure of the choice I had made and offered to bring me a taste to make sure it was what I wanted. Little things like that go a long way to making the evening enjoyable. My wife also pointed out to me that she was spectacular looking, and that certainly didn’t diminish our enjoyment either.\u003c/p>\n\u003cp>We started out with two appetizers, the Smoked Salmon and the Chicago spinach dip. Both were amazing. The Salmon was house smoked, and it was a huge piece. It was served with thin toast points and a seasoned cream spread that made the whole piece melt in your mouth. We took the Salmon and could spread it on the toast, it was so soft and tender. This is the first time I can remember saying I didn’t want to finish the starters for fear of ruining my appetite and not being able to eat my entree, so we took some of the spinach dip to go rather than waste it. My wife ordered the Loup De Mer, which is a fancy name for Sea Bass, and she said it was spectacular. It was thin and flaky without a hint of fishiness. It came with your choice of seasonal veggie, and she chose the Brussels sprouts, which were done perfectly with a garlic butter flavor enhancing the dish. I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice. I prefer that I put on my own salt if it needs it, and this was a gorgeous piece of meat that absolutely didn’t need the salt. The mashed potatoes that came with it were just OK; a little lumpy and not very special.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We finished with a piece of Key lime pie and two cups of a wonderful strong black coffee. The Key lime pie was done with a tasty graham cracker crust, a tart Key lime filling, and a mound of whipped cream that to their credit was not too sweet with graham sprinkles on top. It certainly worked for me, and I left with the knowledge that I just had a great dinner and did so at a restaurant I’ll look forward to coming back to.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Amanda:\u003c/strong> \"My personal favorite thing to eat at Hillstone is their fire-grilled artichoke\"\u003cbr />\r\n\u003cstrong>Bill:\u003c/strong> \"My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious!\"\u003cbr />\r\n\u003cstrong>Peter:\u003c/strong> \"I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hillstone: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6983\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6964\">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/cp705iPod.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/40/2012/05/amanda-walter125x125.jpg\" alt=\"Amanda Walter\" title=\"Amanda Walter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amanda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> PR Account Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hillstone\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Thursday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHillstone Restaurant is more than an average steakhouse. It is, interestingly enough, a part of a chain of restaurants around the country, however each location carries a unique image from city to city. Chain restaurants get a really bad rap in the Bay Area, but part of the mission of each Hillstone restaurant is to blend with each city’s unique culture, lifestyle, and perspective, making each restaurant feel like its own entity.\u003c/p>\n\u003cp>Most steakhouses feel stale, dated, unchanged. But Hillstone puts great emphasis on architecture, art, and design, keeping the space fresh and alive. Oversized cherry red booths compliment the dark wood tables and dim yellow light, while the open kitchen keeps abuzz all evening long.\u003c/p>\n\u003cp>Hillstone’s focus on quality is unparalleled, with sourcing only the best ingredients from local purveyors. Their traditional steakhouse menu is given a modern twist with all ingredients — down to every aioli and dressing — made in house, and with additions like a variety of entree salads, different cuts of meat, and daily rotating specials often with other proteins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My personal favorite thing to eat at Hillstone is their fire-grilled artichoke, so naturally, that is what we started with. Crispy and salty on the edge, yet perfectly tender in the middle, the flavors from the grill are as delicious as the freshness of the artichoke itself. A crave inducing aioli is served on the side, with ingredients I can only guess include something along the lines of mayonnaise, Dijon mustard, scallions, lemon, and more, but the recipe is a highly guarded secret (believe me, I’ve tried!). \u003c/p>\n\u003cp>Next we had a cabbage and kale salad with cilantro and fresh mint in a spicy peanut dressing. The cabbage and kale were perfectly crisp, and the dressing was surprisingly light and had quite a kick on the aftertaste. A very pleasant surprise. The cilantro and mint were a perfectly cool balance against the heat of the dressing. \u003c/p>\n\u003cp>Having both brought a big appetite, I ordered the prime rib with a fully loaded baked potato, my friend ordered the classic French Dip with skinny french fries. The prime rib came medium rare, just the way I prefer. It was lusciously tender and juicy; albeit the slightest bit too fatty. The baked potato came with bacon, chives, sour cream, and butter — all the classics to accompany an equally classic cut of meat. \u003c/p>\n\u003cp>The French Dip — one of my favorite dishes — was piled high with tender meat and served on a soft French roll. The au jus is rich and buttery, balanced by a light smoky flavor. The French fries — offered in both steak cut and skinny — were piping hot and crunchy, also fantastic to dip in the au jus. \u003c/p>\n\u003cp>For dessert, we couldn’t help ourselves and ordered the warm five-nut brownie with vanilla bean ice cream. The brownie was rich and moist, warm enough to satisfy but not so hot as to immediately melt the vanilla ice cream on top. The five varieties of nuts were sprinkled around the plate, allowing any desired amount of crunch. \u003c/p>\n\u003cp>Other perks and surprises from Hillstone are complimentary corkage and live jazz. It’s a delightful atmosphere that serves all occasions appropriately — business dinners, date nights, family birthdays. It truly compliments the charm of this gorgeous “City by the Bay.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/bill-norwood125x125.jpg\" alt=\"Bill Norwood\" title=\"Bill Norwood\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sorella di Zza’s\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 11, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nArriving for a 6:00 PM reservation, I brought a friend to share in the experience. Having been accustomed to fine dining, I enjoyed having someone with me who could add to my insight and appreciation for the total event. We were seated within 5 minutes, and I noticed the establishment was pretty much full. I also recognized the staff persons were young, well trained, and attentive. We opened with beverages while waiting for our appetizers and shared the signature artichoke and spinach dip. It was delicious. My wine was a Pinot Noir (recommended by our server), which was full bodied and satisfying.\u003c/p>\n\u003cp>I loved the caramelized onion soup and I tasted the wrinkled spinach side dish. But it was the service that was great and, in my opinion, made the evening. At one point when my guest said, “Excuse me?” three servers turned to respond simultaneously! That could be described as a commercial response but still illustrates the attentiveness of all the staff. \u003c/p>\n\u003cp>My main entree, the “Hawaiian” Rib Eye, prepared medium rare, was melt-in-your-mouth delicious! It was accompanied by a loaded potato, an easy addition. The meal was very well portioned and good. And the Key lime pie dessert was so incredible so that, although I was full, I still had to continue tasting this dish until it was almost gone. \u003c/p>\n\u003cp>All in all a great dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/peter-frank125x125.jpg\" alt=\"Peter Frank\" title=\"Peter Frank\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Auto Parts, Business Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> All Spice\u003cbr>\n\u003cstrong>Reviewed Hillstone:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a delightful experience, as everything worked on all counts. It was a spectacular day, sunny and in the 70s, so we spent a nice portion of the day riding our bikes on the Peninsula, working up an appetite. We arrived home after our day to shower and clean up and head off to the city. Traffic was light, and we arrived early, and the parking gods were with us and we found on street parking a block from the restaurant. \u003c/p>\n\u003cp>A good restaurant has to have three things: Great service, Ambiance (Not so loud you can’t hear your companions talk) and good food. The service was spectacular; the ambiance was nice, modern, and attractive, if just a touch loud. There was a 3-piece Jazz trio playing while we were there, and it added a nice touch. And the food was for the most part extremely good. It wasn’t an inexpensive evening, but we certainly didn’t feel ripped off. Tessa, our server, was fantastic! She always had her eyes on her section, and one just had to glance up and she’d be over in a heartbeat, inquiring if there was anything we needed. When we first sat down, I was looking at the wine menu trying to decide which wine to order, and when she came over she saw I was unsure of the choice I had made and offered to bring me a taste to make sure it was what I wanted. Little things like that go a long way to making the evening enjoyable. My wife also pointed out to me that she was spectacular looking, and that certainly didn’t diminish our enjoyment either.\u003c/p>\n\u003cp>We started out with two appetizers, the Smoked Salmon and the Chicago spinach dip. Both were amazing. The Salmon was house smoked, and it was a huge piece. It was served with thin toast points and a seasoned cream spread that made the whole piece melt in your mouth. We took the Salmon and could spread it on the toast, it was so soft and tender. This is the first time I can remember saying I didn’t want to finish the starters for fear of ruining my appetite and not being able to eat my entree, so we took some of the spinach dip to go rather than waste it. My wife ordered the Loup De Mer, which is a fancy name for Sea Bass, and she said it was spectacular. It was thin and flaky without a hint of fishiness. It came with your choice of seasonal veggie, and she chose the Brussels sprouts, which were done perfectly with a garlic butter flavor enhancing the dish. I had the Special of the Day, which was a Rib-eye that was done perfectly. The only complaint I had was that the meat tasted like it had been salted twice. I prefer that I put on my own salt if it needs it, and this was a gorgeous piece of meat that absolutely didn’t need the salt. The mashed potatoes that came with it were just OK; a little lumpy and not very special.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We finished with a piece of Key lime pie and two cups of a wonderful strong black coffee. The Key lime pie was done with a tasty graham cracker crust, a tart Key lime filling, and a mound of whipped cream that to their credit was not too sweet with graham sprinkles on top. It certainly worked for me, and I left with the knowledge that I just had a great dinner and did so at a restaurant I’ll look forward to coming back to.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/BzPD3kpIahA\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=6964\">episode 705\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.trionewinery.com\">\u003cstrong>2007 Trione Chardonnay, Russian River Valley, California $30\u003c/strong>\u003c/a>\u003cbr>\nFrom third generation grape growers in Sonoma County, this beautifully aged Chard meshes the core brightness of Russian River fruit with the lushness of the vintage. It’s a wine to sip poolside with nothing but your suit, or table side with everything from fish to fowl. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lasseterfamilywinery.com\">\u003cstrong>2009 Lasseter Family Winery “Chemin de Fer,” Sonoma Valley, California $40\u003c/strong>\u003c/a>\u003cbr>\nYou know the name, John Lasseter of Cars and Toy Story fame. Add one more credit to John’s resume — vintner — as he and his wife Nancy are the proprietors of Lasseter Family Winery. In a nod to their Francophile passions, they focus on French-style wines including this Rhone blend of Grenache, Syrah and Mourvèdre grapes. It’s succulent, spicy and simply superb. \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/40/2012/05/cp705wine-560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/cp705wine-560.jpg\" alt=\"Wines drank on set of Check, Please! Bay Area episode 705\" title=\"Wines drank on set of Check, Please! Bay Area episode 705\" class=\"alignnone size-full wp-image-7007\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/05/cp705wine-560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/05/cp705wine-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/BzPD3kpIahA'\n title='//www.youtube.com/embed/BzPD3kpIahA'\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=6964\">episode 705\u003c/a>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.trionewinery.com\">\u003cstrong>2007 Trione Chardonnay, Russian River Valley, California $30\u003c/strong>\u003c/a>\u003cbr>\nFrom third generation grape growers in Sonoma County, this beautifully aged Chard meshes the core brightness of Russian River fruit with the lushness of the vintage. It’s a wine to sip poolside with nothing but your suit, or table side with everything from fish to fowl. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lasseterfamilywinery.com\">\u003cstrong>2009 Lasseter Family Winery “Chemin de Fer,” Sonoma Valley, California $40\u003c/strong>\u003c/a>\u003cbr>\nYou know the name, John Lasseter of Cars and Toy Story fame. Add one more credit to John’s resume — vintner — as he and his wife Nancy are the proprietors of Lasseter Family Winery. In a nod to their Francophile passions, they focus on French-style wines including this Rhone blend of Grenache, Syrah and Mourvèdre grapes. It’s succulent, spicy and simply superb. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 4 (#704) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Rivoli Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6885\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>The Chairman (Food Truck)\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6871\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6891\">reviews\u003c/a> \u003c/p>\n\u003cp> 3) \u003cstrong>Station House Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6880\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6895\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/C_Wn9S6cjmo\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/cp704iPod.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\" 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>\u003ca href=\"http://www.starmontwines.com\">\u003cstrong>2009 Starmont Chardonnay, Napa Valley, California $20\u003c/strong>\u003c/a>\u003cbr>\nThis wine is truly a star — for quality/price ratio you’d be hard to find a better deal. The sister brand to one of Napa’s anchor wineries, Merryvale, Starmont’s offerings are what I call “twice-the-price” wines. This Chardonnay with fruit grown in the cooler areas of Napa is vibrant and fresh yet still serves up lushness that is just kissed with spicy oak notes. You’ll want to buy it buy the case as it pairs beautifully with food but is also an ideal sip by itself at the end of a long day’s work. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coupdefoudre.com\">\u003cstrong>2009 Coup de Foudre Cabernet Sauvignon, Napa Valley, California $95\u003c/strong>\u003c/a>\u003cbr>\nSure to be a new cult wine, the Coup de Foudre (which means when lighting strikes) is a discovery for those seeking the best. It’s only sold in six packs through the website as a mere 750 bottles were produced, but well worth it for the collector. Intense, concentrated and packed with layers of flavor and complexity, it’s a wine destined for greatness. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp704iPod.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\" 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>\u003ca href=\"http://www.starmontwines.com\">\u003cstrong>2009 Starmont Chardonnay, Napa Valley, California $20\u003c/strong>\u003c/a>\u003cbr>\nThis wine is truly a star — for quality/price ratio you’d be hard to find a better deal. The sister brand to one of Napa’s anchor wineries, Merryvale, Starmont’s offerings are what I call “twice-the-price” wines. This Chardonnay with fruit grown in the cooler areas of Napa is vibrant and fresh yet still serves up lushness that is just kissed with spicy oak notes. You’ll want to buy it buy the case as it pairs beautifully with food but is also an ideal sip by itself at the end of a long day’s work. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coupdefoudre.com\">\u003cstrong>2009 Coup de Foudre Cabernet Sauvignon, Napa Valley, California $95\u003c/strong>\u003c/a>\u003cbr>\nSure to be a new cult wine, the Coup de Foudre (which means when lighting strikes) is a discovery for those seeking the best. It’s only sold in six packs through the website as a mere 750 bottles were produced, but well worth it for the collector. Intense, concentrated and packed with layers of flavor and complexity, it’s a wine destined for greatness. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Rivoli: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6885\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/Vlnyfilk-E8\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Rivoli+Restaurant,+Solano+Avenue,+Berkeley,+CA&aq=0&oq=rivoli+restaur&sll=37.0625,-95.677068&sspn=54.753001,60.996094&t=m&ie=UTF8&hq=Rivoli+Restaurant,+Solano+Avenue,+Berkeley,+CA&cid=15290441582674923178&hnear=&ll=37.911836,-122.272511&spn=0.047402,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1539 Solano Avenue (at Neilson Street)\u003cbr>\nBerkeley, CA 94707\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-526-2542\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:roscoe@rivolirestaurant.com\">roscoe@rivolirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.rivolirestaurant.com/\">rivolirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/#!/pages/Rivoli-Restaurant/105250168250\">Rivoli Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Wendy Brucker and Roscoe Skipper\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Wendy Brucker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cydne Kaye\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Portabello fritters, Caesar salad, braised and roasted meats, fish preparations, vegetable dishes, chicken or duck cooked two ways, strawberry shortcake, hot fudge sundae\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per table\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong>5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\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/rivoli-restaurant-reservations-berkeley?rid=7013&restref=7013\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\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> 510-526-2542\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:roscoe@rivolirestaurant.com\">roscoe@rivolirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.rivolirestaurant.com/\">rivolirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/#!/pages/Rivoli-Restaurant/105250168250\">Rivoli Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Wendy Brucker and Roscoe Skipper\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Wendy Brucker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cydne Kaye\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Portabello fritters, Caesar salad, braised and roasted meats, fish preparations, vegetable dishes, chicken or duck cooked two ways, strawberry shortcake, hot fudge sundae\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full Bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 per table\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong>5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\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/rivoli-restaurant-reservations-berkeley?rid=7013&restref=7013\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Rivoli Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’ve been going to Rivoli since the late 90s, mostly for special occasions or business dinners. (The restaurant opened in ’94.) It became a favorite because it combined the two biggest factors in my restaurant enjoyment—first is food (handled by the kitchen of chef and co-founder Wendy Brucker) and second is service (front-of-house is run by Brucker’s co-founding partner Roscoe Skipper)—with an elegant yet relaxed environment. The consistency of the experience spread over years has always been particularly impressive. In fact, I have had the same server, a dapper gravel-voiced gentleman named Bill, on a number of visits spread over more than a few years. \u003c/p>\n\u003cp>The restaurant consists of a wine bar at the front door and a dining room with around 20 tables in back. The far side of the dining room consists of French doors and glass panels looking out into a small, lush garden hidden away behind fences and totally secret. The dining room itself has a nice, but low-key interior that shows Japanese influences in the paper globe lamps, slat ceiling, and bamboo paneling. It is a relaxed, convivial space, but not targeted at being a family place. I’ve had many fine times here, not the least of which being dining alone on New Year’s Eve one year, when, rather than getting forgotten in the crowd, I had several servers checking on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This particular visit, we happened to go, not on a weekend evening, but on a Wednesday evening, and on the early side at that, right at 6 PM. I went with my wife, Angela, who has been with me for several Rivoli adventures. One of the interesting aspects of going on a Wednesday was experiencing the team that steps in when the weekend team gets a night off. On this particular evening, we saw neither Brucker nor Skipper, though I have been greeted by Skipper on nearly every trip I’ve made there. Mid-week or not, the dining room was well-filled; there were few empty tables. \u003c/p>\n\u003cp>After getting in and getting seated, we were brought some fresh Acme bread with a cube of butter and a small cup of salt. I asked our server about one of the wines by the glass, and she did not seem to really know much about it. She did, however, quickly offer to bring me a taste, which certainly told the tale. She might have offered to get someone else who might know more. After tasting it, I was more curious, so I flagged down the maître d’ easily, and he did know more about the wine, which I expected, given that Skipper is a rather serious sommelier. \u003c/p>\n\u003cp>(Of course, Skipper is very concerned with proper pairing of wine and food, and I am a total heathen who picks a wine I’ll like and food I’ll like and is in hog heaven.)The Scholium Project “Gardens of Babylon” is a very big, fruit-forward (which I tend to like) Petite Sirah blend.\u003c/p>\n\u003cp>Brucker likes to mix consistency and change. There are a few appetizers and desserts that seem to always be on the menu. For the mains, there are usually the same basic anchors (beef, pork, fowl, fish or seafood, and a pasta dish), but the recipes change. Some recur, some don’t. We decided to get one appetizer we knew well and one we did not.\u003c/p>\n\u003cp>The old favorite appetizer was the artisanal cheese plate, a plate with small servings of three different fancy-pants cheeses, often regional in origin, accompanied by an absolutely splendid house-made currant-walnut bread, served in slices the size of those cut from a baguette (perhaps that’s how they bake them?). It’s actually on the dessert and cheese menu, but I have long ordered it as an appetizer and have yet to receive any rebuke. Worse yet, I always ask for a little extra bread. This night, the cheeses were Cowgirl Creamery’s rich Mt Tam, the Bellwether Farm sheep’s-milk San Andreas, and Laurel Chanel Cabecou, a soft chèvre. The range of softness from the triple-crème Mt Tam to the semi-firm San Andreas was very pleasing, and the plate worked beautifully with the wine I was drinking.\u003c/p>\n\u003cp>Usually, the cheeses are pointed out and identified when the plate is served, but this time they were not. Not much of a problem, really. It wasn’t hard to figure out and they were all scrumptious. The plate is fine for two; if you had three or four you might want to order two of them.\u003c/p>\n\u003cp>The other appetizer was pine nut and gnocchi semolina with chestnuts and a pear sauce. Yikes! The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them. \u003c/p>\n\u003cp>For the mains, I ordered the chicken cooked two ways. Most times that I have been to Rivoli (in fact, all that I can recall) that dish has been available cooked with duck, not chicken. Duck can be tricky; it’s easy to have it be too fatty. There are a handful of places in the Bay Area that just have a great touch with it, and Rivoli is one of those. (Bay Wolf and Cindy’s Backstreet Kitchen are two others.)\u003c/p>\n\u003cp>So, while I missed the duck, I decided to try the chicken. The two ways of cooking are grilled and sliced, and confit (cooked in fat). The slices were good, and the confit was well-executed, but I am a Maryland boy and fussy about my fried chicken preparations, so I was less impressed with the chicken cooked two ways than the duck. Still, with the potatoes, spinach, prosciutto, and sage that were in the dish, it was a pretty tasty meal.\u003c/p>\n\u003cp>My wife ordered the Dungeness crab and Bellwether Farm ricotta ravioli, and it was scrumptious. Rather than the small packet shape in which one often sees ravioli, these are large, almost like lasagna noodles folded over with filling. Depending on the crab, it can be a delicate flavor, and the preparation here, with Meyer lemon pasta and peas, accommodates that. On the whole, while Rivoli’s kitchen definitely knows how to spice, my impression is that the house style is not as forward as, say, a Thai or Indian restaurant; it’s more of a Cal-Med thing. It was one of those moments I was greedily glad that my wife has a comparatively small appetite.\u003c/p>\n\u003cp>We did, of course, order dessert. Naturally. I was curious about the warm pineapple upside down cake. There have been few occasions where I have had pineapple upside down cake taste like it came from anywhere other than Safeway. Having had many splendid desserts at Rivoli, I figured I’d take a shot on it. And it was gooooood. The cake is very moist, like a rum cake, and the pineapple is warm. Throw in the vanilla ice cream, toasted coconut, and stuff, and it was a lovely but not overly sugared treat.\u003c/p>\n\u003cp>The upside down cake went well with Rivoli’s coffee. I have been shocked at how often an otherwise excellent restaurant has lousy and/or weak coffee. Rivoli serves Thanskgiving coffee, which works fine for me. (At home I drink Moschetti, a little-known and most excellent roastery in Vallejo.)\u003c/p>\n\u003cp>The other dessert was the warm chocolate truffle torte. This is a hard-core choice, but, again, did not alienate me with gratuitous sweetness. It’s a cake-like texture and has intense chocolate flavor.\u003c/p>\n\u003cp>Rivoli is one of my favorite Bay Area special occasion spots, and while a few other visits have had a little higher polish shine than our Wednesday night excursion, it is still a place whose food and service both feel effective but relaxed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just a short drive from Oakland and with free parking right in front, Rivoli makes a great first impression before even entering. Once inside the restaurant, we were greeted by a cheerful hostess and a bar tucked into the left corner with two adjoining tables placed along the side. Despite arriving early for our 7:30pm dinner on a Tuesday night, they took us right away. Once settled into the dining room my guest and I instantly realized we were the only spring chickens in this classy rooster house. We had not been expecting to dine in a booming hip café, however, we were noticeably the only twenty-somethings in the room, which give us a slight sense of awkwardness, though, it just may have been the fact that we came in on an unpopular Tuesday night.\u003c/p>\n\u003cp>The dining room was snug and the dim lighting set the mood for couples and intimate gatherings with a blushful garden glowing through the floor to ceiling windows, complementing the modestly adorned dining room. Our waitresses warmed up the room even more so with her charming character when she guided us through our menus. She even caught her self when her apron string slipped into a pitcher of water while refilling our glasses and quickly changed out our water. Once we had finally chosen what to have from a selective menu that changes every few weeks and an extensive wine list with a handful of cocktails, the service was prompt and our meals flowed effortlessly without being rushed through our courses. \u003c/p>\n\u003cp>We decided on the portabella mushroom fritters with an arugula salad dressed with a lightly salted caper vinaigrette with flaked parmesan placed on top and a rich aioli on the side for our appetizer. The mushroom fritters were crispy yet soft and had a light earthy taste in the middle. The arugula salad was tossed in a touch of oil sprinkled with capers that sliced the subtle earthiness of the mushrooms nicely with the silky garlicky aioli. We ordered our main courses with a Riesling Leitz wine that turned out to be the paramount decision of the night with its sweet notes of grapefruit and peach. The Riesling complemented my Dungeness crab ricotta ravioli with Meyer lemon pasta (along with peas and carrots) well. However, the Meyer lemon in the pasta was nearly unnoticeable and unfortunately finding a small crab shell embedded between tattered bits of crab inside the pasta made this dish more of a disappointment rather than the engaging bold crab dish that I had longed for. However, the richness of the ricotta harmonized with the peas and carrots, giving them a creamy, buttery tang. \u003c/p>\n\u003cp>My guest had the pot roast with Brussels sprouts, carrots and mashed potatoes, which had her taste buds fox-trotting in happiness with the pot roast falling apart with just a prick of the fork and the vegetables roasted in a succulent au jus. However, the horseradish sauce that tagged along was nothing to be desired with its assertive taste of sour cream. We finished off our meal with the mascarpone panna cotta cheesecake with strawberries for dessert (which was taken off our total tab because of the crab shell incident), which left our palates clean and our stomachs settled. The velvety smooth cheese coats the mouth while the strawberries score the cheese with a bitter sweetness to make a wonderful arrangement for an ending of a meal. \u003c/p>\n\u003cp>Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration. As for the everyday occasion, there are superior establishments right around the corner. And that is not to say that I do not enjoy a fine dining experience as much as the next person. Yet, with a running tab of seventy-five dollars per person for average serving portions and decent ingredients, I am left feeling underwhelmed. On the other hand, the wine list, which carries onto five pages, does help make up for the ordinary food. Rivoli is also in a prime location in Albany, which adds to its charm of being in a lovely neighborhood that you can stroll through and window shop after your meal, but still the wine and location alone is not enough to have me arrange a visit back. Perhaps, if they had the garden open for dining instead of just being a display, or if the food was more tremendous with flavor, I would then be more enthusiastic to visit back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I like small businesses that clearly care about their customers. The rest can go to hell. Seriously—they can go straight to hell. How many restaurants have you dined in where the staff and management obviously don’t care if you live or die (or enjoy your meal)? And yet they stay in business—interesting how you can build a business model on one-time-only customers.\u003c/p>\n\u003cp>So it’s refreshing to visit Rivoli, a clean, sharply run little place on the uber-cute strip of Solano Avenue in Berkeley. It’s been open for almost two decades, but you wouldn’t guess by looking at it—everything is clean, tidy and looks freshly painted. The small main dining room looks out on a neat garden through huge picture windows, and the host marches precisely around the room, carrying wine, answering questions and making sure everything is just right.\u003c/p>\n\u003cp>Our server was crisp and knowledgeable, yet friendly and unobtrusive. The complete look of the wine list should make vino-philes happy, but I don’t know much about orderin’ no wines, so I asked her for a wine recommendation. Her pick, a California Grenache, was a nice pairing with the hearty pot roast. Dishes came out with perfect timing, and we felt neither rushed nor smitten with awkward pauses, which is saying something when you’re out stag with a married couple facing you across the table waiting for you to say something entertaining.\u003c/p>\n\u003cp>The kitchen displayed similar competence. The appetizers were good, and although I wish my dining companions had a little more adventurous spirit (Really Al? A Caesar ($9.50)? And mixed greens, Zina? Really? ($7.50)).The quality and local pedigree of the produce, cheeses and other ingredients shone though in the simple dishes. On the fancy side, the house-smoked salmon was tender and full of flavor, paired with a light, fluffy spring onion soufflé ($15) that would impress anybody who’s tried to make a soufflé. But the Portobello mushroom fritters ($10) are Rivoli’s claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs. Fried food!\u003c/p>\n\u003cp>Our entrees were good, but surprisingly, only the vegetarian dish really stood out. The pot roast ($24), with creamy mashed potatoes, Madeira jus and delicate roasted Brussels sprouts was good, although I thought the meat was a shade dry—I should have gotten the pork tenderloin. Al’s chicken prepared two ways ($23) was better; perfectly fried breast (although I thought the breast was dry) spooning with smoky grilled marinated breast, accompanied by olive-oil fired potatoes and perfect cooked spinach. But Zina the vegetarian gets the Best Dish Ordered award: melt-in-your-mouth grilled artichoke ($17) with tender, fat spears of asparagus and an unusually soft and fluffy Parmesan polenta that had us arguing about if it was too weird to be good or too good to be weird. Dessert was a moist and sweet pineapple upside-down cake ($8) that oddly reminded me of tarte tatin, thanks to the gooey, crackly caramelization on top (bottom?).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hopefully, my writing has given you an idea of what to expect at Rivoli: excellent ingredients, careful, competent preparation and service, and solid value. It’s not cheap, but it’s far from overpriced, further highlighting the respect Rivoli shows its diners. If you want excellent service, well-executed dishes and outstanding ingredients, this is a great special-occasion or regular stop depending on how well you’ve weathered the last 5 years.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rivoli Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6859\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6849\">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/cp704iPod.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/40/2012/05/larry-the-o125x125.jpg\" alt=\"Larry the O\" title=\"Larry the O\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Larry the O\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician and Audio Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Vallejo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rivoli Restaurant\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’ve been going to Rivoli since the late 90s, mostly for special occasions or business dinners. (The restaurant opened in ’94.) It became a favorite because it combined the two biggest factors in my restaurant enjoyment—first is food (handled by the kitchen of chef and co-founder Wendy Brucker) and second is service (front-of-house is run by Brucker’s co-founding partner Roscoe Skipper)—with an elegant yet relaxed environment. The consistency of the experience spread over years has always been particularly impressive. In fact, I have had the same server, a dapper gravel-voiced gentleman named Bill, on a number of visits spread over more than a few years. \u003c/p>\n\u003cp>The restaurant consists of a wine bar at the front door and a dining room with around 20 tables in back. The far side of the dining room consists of French doors and glass panels looking out into a small, lush garden hidden away behind fences and totally secret. The dining room itself has a nice, but low-key interior that shows Japanese influences in the paper globe lamps, slat ceiling, and bamboo paneling. It is a relaxed, convivial space, but not targeted at being a family place. I’ve had many fine times here, not the least of which being dining alone on New Year’s Eve one year, when, rather than getting forgotten in the crowd, I had several servers checking on me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This particular visit, we happened to go, not on a weekend evening, but on a Wednesday evening, and on the early side at that, right at 6 PM. I went with my wife, Angela, who has been with me for several Rivoli adventures. One of the interesting aspects of going on a Wednesday was experiencing the team that steps in when the weekend team gets a night off. On this particular evening, we saw neither Brucker nor Skipper, though I have been greeted by Skipper on nearly every trip I’ve made there. Mid-week or not, the dining room was well-filled; there were few empty tables. \u003c/p>\n\u003cp>After getting in and getting seated, we were brought some fresh Acme bread with a cube of butter and a small cup of salt. I asked our server about one of the wines by the glass, and she did not seem to really know much about it. She did, however, quickly offer to bring me a taste, which certainly told the tale. She might have offered to get someone else who might know more. After tasting it, I was more curious, so I flagged down the maître d’ easily, and he did know more about the wine, which I expected, given that Skipper is a rather serious sommelier. \u003c/p>\n\u003cp>(Of course, Skipper is very concerned with proper pairing of wine and food, and I am a total heathen who picks a wine I’ll like and food I’ll like and is in hog heaven.)The Scholium Project “Gardens of Babylon” is a very big, fruit-forward (which I tend to like) Petite Sirah blend.\u003c/p>\n\u003cp>Brucker likes to mix consistency and change. There are a few appetizers and desserts that seem to always be on the menu. For the mains, there are usually the same basic anchors (beef, pork, fowl, fish or seafood, and a pasta dish), but the recipes change. Some recur, some don’t. We decided to get one appetizer we knew well and one we did not.\u003c/p>\n\u003cp>The old favorite appetizer was the artisanal cheese plate, a plate with small servings of three different fancy-pants cheeses, often regional in origin, accompanied by an absolutely splendid house-made currant-walnut bread, served in slices the size of those cut from a baguette (perhaps that’s how they bake them?). It’s actually on the dessert and cheese menu, but I have long ordered it as an appetizer and have yet to receive any rebuke. Worse yet, I always ask for a little extra bread. This night, the cheeses were Cowgirl Creamery’s rich Mt Tam, the Bellwether Farm sheep’s-milk San Andreas, and Laurel Chanel Cabecou, a soft chèvre. The range of softness from the triple-crème Mt Tam to the semi-firm San Andreas was very pleasing, and the plate worked beautifully with the wine I was drinking.\u003c/p>\n\u003cp>Usually, the cheeses are pointed out and identified when the plate is served, but this time they were not. Not much of a problem, really. It wasn’t hard to figure out and they were all scrumptious. The plate is fine for two; if you had three or four you might want to order two of them.\u003c/p>\n\u003cp>The other appetizer was pine nut and gnocchi semolina with chestnuts and a pear sauce. Yikes! The gnocchi had a creamy, polenta-like texture that just melted in my mouth, while the chestnuts had a soft chewiness to them. \u003c/p>\n\u003cp>For the mains, I ordered the chicken cooked two ways. Most times that I have been to Rivoli (in fact, all that I can recall) that dish has been available cooked with duck, not chicken. Duck can be tricky; it’s easy to have it be too fatty. There are a handful of places in the Bay Area that just have a great touch with it, and Rivoli is one of those. (Bay Wolf and Cindy’s Backstreet Kitchen are two others.)\u003c/p>\n\u003cp>So, while I missed the duck, I decided to try the chicken. The two ways of cooking are grilled and sliced, and confit (cooked in fat). The slices were good, and the confit was well-executed, but I am a Maryland boy and fussy about my fried chicken preparations, so I was less impressed with the chicken cooked two ways than the duck. Still, with the potatoes, spinach, prosciutto, and sage that were in the dish, it was a pretty tasty meal.\u003c/p>\n\u003cp>My wife ordered the Dungeness crab and Bellwether Farm ricotta ravioli, and it was scrumptious. Rather than the small packet shape in which one often sees ravioli, these are large, almost like lasagna noodles folded over with filling. Depending on the crab, it can be a delicate flavor, and the preparation here, with Meyer lemon pasta and peas, accommodates that. On the whole, while Rivoli’s kitchen definitely knows how to spice, my impression is that the house style is not as forward as, say, a Thai or Indian restaurant; it’s more of a Cal-Med thing. It was one of those moments I was greedily glad that my wife has a comparatively small appetite.\u003c/p>\n\u003cp>We did, of course, order dessert. Naturally. I was curious about the warm pineapple upside down cake. There have been few occasions where I have had pineapple upside down cake taste like it came from anywhere other than Safeway. Having had many splendid desserts at Rivoli, I figured I’d take a shot on it. And it was gooooood. The cake is very moist, like a rum cake, and the pineapple is warm. Throw in the vanilla ice cream, toasted coconut, and stuff, and it was a lovely but not overly sugared treat.\u003c/p>\n\u003cp>The upside down cake went well with Rivoli’s coffee. I have been shocked at how often an otherwise excellent restaurant has lousy and/or weak coffee. Rivoli serves Thanskgiving coffee, which works fine for me. (At home I drink Moschetti, a little-known and most excellent roastery in Vallejo.)\u003c/p>\n\u003cp>The other dessert was the warm chocolate truffle torte. This is a hard-core choice, but, again, did not alienate me with gratuitous sweetness. It’s a cake-like texture and has intense chocolate flavor.\u003c/p>\n\u003cp>Rivoli is one of my favorite Bay Area special occasion spots, and while a few other visits have had a little higher polish shine than our Wednesday night excursion, it is still a place whose food and service both feel effective but relaxed.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/sarah-spence125x125.jpg\" alt=\"Sarah Spence\" title=\"Sarah Spence\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reggio-Emiliano Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Chairman (Food Truck)\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Just a short drive from Oakland and with free parking right in front, Rivoli makes a great first impression before even entering. Once inside the restaurant, we were greeted by a cheerful hostess and a bar tucked into the left corner with two adjoining tables placed along the side. Despite arriving early for our 7:30pm dinner on a Tuesday night, they took us right away. Once settled into the dining room my guest and I instantly realized we were the only spring chickens in this classy rooster house. We had not been expecting to dine in a booming hip café, however, we were noticeably the only twenty-somethings in the room, which give us a slight sense of awkwardness, though, it just may have been the fact that we came in on an unpopular Tuesday night.\u003c/p>\n\u003cp>The dining room was snug and the dim lighting set the mood for couples and intimate gatherings with a blushful garden glowing through the floor to ceiling windows, complementing the modestly adorned dining room. Our waitresses warmed up the room even more so with her charming character when she guided us through our menus. She even caught her self when her apron string slipped into a pitcher of water while refilling our glasses and quickly changed out our water. Once we had finally chosen what to have from a selective menu that changes every few weeks and an extensive wine list with a handful of cocktails, the service was prompt and our meals flowed effortlessly without being rushed through our courses. \u003c/p>\n\u003cp>We decided on the portabella mushroom fritters with an arugula salad dressed with a lightly salted caper vinaigrette with flaked parmesan placed on top and a rich aioli on the side for our appetizer. The mushroom fritters were crispy yet soft and had a light earthy taste in the middle. The arugula salad was tossed in a touch of oil sprinkled with capers that sliced the subtle earthiness of the mushrooms nicely with the silky garlicky aioli. We ordered our main courses with a Riesling Leitz wine that turned out to be the paramount decision of the night with its sweet notes of grapefruit and peach. The Riesling complemented my Dungeness crab ricotta ravioli with Meyer lemon pasta (along with peas and carrots) well. However, the Meyer lemon in the pasta was nearly unnoticeable and unfortunately finding a small crab shell embedded between tattered bits of crab inside the pasta made this dish more of a disappointment rather than the engaging bold crab dish that I had longed for. However, the richness of the ricotta harmonized with the peas and carrots, giving them a creamy, buttery tang. \u003c/p>\n\u003cp>My guest had the pot roast with Brussels sprouts, carrots and mashed potatoes, which had her taste buds fox-trotting in happiness with the pot roast falling apart with just a prick of the fork and the vegetables roasted in a succulent au jus. However, the horseradish sauce that tagged along was nothing to be desired with its assertive taste of sour cream. We finished off our meal with the mascarpone panna cotta cheesecake with strawberries for dessert (which was taken off our total tab because of the crab shell incident), which left our palates clean and our stomachs settled. The velvety smooth cheese coats the mouth while the strawberries score the cheese with a bitter sweetness to make a wonderful arrangement for an ending of a meal. \u003c/p>\n\u003cp>Overall, Rivoli is a fine restaurant perhaps for an anniversary, birthday or for a Tuesday night retirement celebration. As for the everyday occasion, there are superior establishments right around the corner. And that is not to say that I do not enjoy a fine dining experience as much as the next person. Yet, with a running tab of seventy-five dollars per person for average serving portions and decent ingredients, I am left feeling underwhelmed. On the other hand, the wine list, which carries onto five pages, does help make up for the ordinary food. Rivoli is also in a prime location in Albany, which adds to its charm of being in a lovely neighborhood that you can stroll through and window shop after your meal, but still the wine and location alone is not enough to have me arrange a visit back. Perhaps, if they had the garden open for dining instead of just being a display, or if the food was more tremendous with flavor, I would then be more enthusiastic to visit back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/gabe-ets-hokin125x125.jpg\" alt=\"Gabe Ets-Hokin\" title=\"Gabe Ets-Hokin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gabe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> City Bike, Editor-in-Chief\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Station House Café\u003cbr>\n\u003cstrong>Reviewed Rivoli Restaurant:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I like small businesses that clearly care about their customers. The rest can go to hell. Seriously—they can go straight to hell. How many restaurants have you dined in where the staff and management obviously don’t care if you live or die (or enjoy your meal)? And yet they stay in business—interesting how you can build a business model on one-time-only customers.\u003c/p>\n\u003cp>So it’s refreshing to visit Rivoli, a clean, sharply run little place on the uber-cute strip of Solano Avenue in Berkeley. It’s been open for almost two decades, but you wouldn’t guess by looking at it—everything is clean, tidy and looks freshly painted. The small main dining room looks out on a neat garden through huge picture windows, and the host marches precisely around the room, carrying wine, answering questions and making sure everything is just right.\u003c/p>\n\u003cp>Our server was crisp and knowledgeable, yet friendly and unobtrusive. The complete look of the wine list should make vino-philes happy, but I don’t know much about orderin’ no wines, so I asked her for a wine recommendation. Her pick, a California Grenache, was a nice pairing with the hearty pot roast. Dishes came out with perfect timing, and we felt neither rushed nor smitten with awkward pauses, which is saying something when you’re out stag with a married couple facing you across the table waiting for you to say something entertaining.\u003c/p>\n\u003cp>The kitchen displayed similar competence. The appetizers were good, and although I wish my dining companions had a little more adventurous spirit (Really Al? A Caesar ($9.50)? And mixed greens, Zina? Really? ($7.50)).The quality and local pedigree of the produce, cheeses and other ingredients shone though in the simple dishes. On the fancy side, the house-smoked salmon was tender and full of flavor, paired with a light, fluffy spring onion soufflé ($15) that would impress anybody who’s tried to make a soufflé. But the Portobello mushroom fritters ($10) are Rivoli’s claim to fame, and deservedly so—chewy, rich and crunchy with light, greaseless seasoned breadcrumbs. Fried food!\u003c/p>\n\u003cp>Our entrees were good, but surprisingly, only the vegetarian dish really stood out. The pot roast ($24), with creamy mashed potatoes, Madeira jus and delicate roasted Brussels sprouts was good, although I thought the meat was a shade dry—I should have gotten the pork tenderloin. Al’s chicken prepared two ways ($23) was better; perfectly fried breast (although I thought the breast was dry) spooning with smoky grilled marinated breast, accompanied by olive-oil fired potatoes and perfect cooked spinach. But Zina the vegetarian gets the Best Dish Ordered award: melt-in-your-mouth grilled artichoke ($17) with tender, fat spears of asparagus and an unusually soft and fluffy Parmesan polenta that had us arguing about if it was too weird to be good or too good to be weird. Dessert was a moist and sweet pineapple upside-down cake ($8) that oddly reminded me of tarte tatin, thanks to the gooey, crackly caramelization on top (bottom?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hopefully, my writing has given you an idea of what to expect at Rivoli: excellent ingredients, careful, competent preparation and service, and solid value. It’s not cheap, but it’s far from overpriced, further highlighting the respect Rivoli shows its diners. If you want excellent service, well-executed dishes and outstanding ingredients, this is a great special-occasion or regular stop depending on how well you’ve weathered the last 5 years.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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
},
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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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},
"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"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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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",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"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",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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