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"content": "\u003cp>\u003cstrong>The Chairman (Food Truck): Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6891\">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/Qg7bIwsHCvk\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nServing at different San Francisco Bay Area locations\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-813-8800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:catering@chairmansf.com\">catering@chairmansf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sharp-fire-2992.herokuapp.com/\"> The Chairman Truck Weekly Schedule\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/chairmantruck\">@chairmantruck\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheChairmanTruck\">The Chairman Truck\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kevin Kiwata and Curtis Lam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Hiroo Nagahara\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Asian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tender pork belly with pickled daikon and shiso\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nTruck schedule changes daily. Check \u003ca href=\"http://sharp-fire-2992.herokuapp.com/\">The Chairman Truck Weekly Schedule\u003c/a> for hours\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong>Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kevin Kiwata and Curtis Lam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Hiroo Nagahara\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Asian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tender pork belly with pickled daikon and shiso\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nTruck schedule changes daily. Check \u003ca href=\"http://sharp-fire-2992.herokuapp.com/\">The Chairman Truck Weekly Schedule\u003c/a> for hours\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong>Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Chairman (Food Truck): Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6871\">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/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 The Chairman (Food Truck):\u003c/strong> Friday, March 16, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I stumbled upon The Chairman truck (formerly known as “The Chairman Bao Bun Truck”) was at the Eat Real festival in Oakland two years ago. I waited in a line that curled around the truck for about forty-five minutes with the hot sun beating down my neck and eventually sweated through my under garments. The chitter-chatter about how tremendous the food was on The Chairman truck from others bearing the line with me is what kept me from giving up my spot and running to the nearest shaded area. I waited, fully sunburned and needing a new change of clothes. I finally arrived to the order window. “Two pork belly steam buns please,” and a few minutes later the coveted buns were mine-all mine. Taking my first bite, I was in complete bliss with the tender fatty substance of the pork belly which has been braised for hours in Coca-Cola, nestled into a steamy fluffy bun with cool pickled daikon placed on top that cuts the richness of the sweet pork glaze with a tang that would send you into a food coma and with that, I was already back in line waiting for more. \u003c/p>\n\u003cp>Till this day, I have yet to taste anything as delicious as their steamed pork belly buns. I’ve followed them since the Eat Real festival two years ago, bought their t-shirts and even gotten parking tickets waiting for the buns to flow out of the pick-up window. The Chairman has opened (as Aladdin would say) “a whole new world” of not only Asian cuisine but the revolutionary movement of gourmet food trucks for me. I have only seen one food truck on \u003cem>Check, Please!\u003c/em> and I think it’s time for one of the many fabulous ones to shine. The Chairman truck is that fabulous truck, the bee’s knees when it comes to gourmet food trucks and is the perfect example of an exemplary food that rolls on wheels, and now with two Chairman trucks hitting the Bay Area pavement I cannot find a reason for anyone not to try them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Their bold flavors will make your taste buds burst with delight with the flavors in their baked and steamed buns that are stuffed with the most succulent ingredients. They serve up these fresh with carefully thought-out components like their turmeric pickled daikon, spicy chicken, Coca-Cola braised pork butt, toasted sesame purée, crispy miso-cured tofu with garlic and green papaya, orange pickled red onions and mint in tender soft buns that are enough to send your pallet into a flavor frenzy with each bite. The steamed buns are light, airy, and warm with the baked ones resembling more of a burger bun being lightly crunchy yet tender. Though, once stuffed with any one of their menu items, there is no way that one of these buns can go wrong. The Chairman truck also offers shaved ice drinks with fresh coconut and strawberries in the warmer seasons for a summer day sweet treat. And when it gets cold outside, expect to see their winter squash soup with wonton chips to warm you up with its creamy goodness. I have yet to find any other restaurant that serves up anything close to comparison to the wholesomeness that The Chairman truck dishes out.\u003c/p>\n\u003cp>The Chairman truck is also apart of the Off The Grid organization, which brings mobile gourmet food to your local watering holes so that everyone may experience different cuisine at affordable prices and in a different yet exciting environment. Now, I know that not many would wait in the sun for forty-five minutes just to try The Chairman truck. However, being a mobile truck keeps them moving all year around from San Francisco to San Jose, serving up lunch and dinner to the masses thus giving everyone a chance to try their outrageously savory buns. There may be no wine service, fine décor, or swanky atmosphere but for me personally, I cannot picture a better way to end a long summer night than visiting one of The Chairman trucks during their dinner service, munching on buns and watching the sun go down with friends and loved ones. \u003c/p>\n\u003chr size=\"1\" noshade>\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 The Chairman (Food Truck):\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The food truck craze is a double-edged sword. For consumers, it provides variety and convenience and even saves some money, but it is easy to understand the complaints of the brick-and-mortar restaurateurs. With that as a backdrop, I tracked down the Chairman Truck in San Francisco on Mission Street near First about 20 minutes before their 2 PM closing time. The truck was lined up in an alley with two others under the guise of “Off the Grid,” an apparently more-or-less official Celebration of the Truck.\u003c/p>\n\u003cp>Though I had read of crazy lines for this truck, when I arrived there was only one person in front of me. On the other hand, there were also only steamed buns left; they were out of baked for the day. A difficult tradeoff, but one in which I had no choice, so I proceeded to order three steamed buns: the Tender Pork Belly with Turmeric-pickled daikon, the spicy chicken with toasted sesame puree, pickled carrots, cucumber, and cilantro, and the vegetarian crispy miso-cured tofu with garlic tofu mayo and baby choy sum. \u003c/p>\n\u003cp>To get an idea of what the steamed buns are like, think of a doughy Cal-Asian taco. The bread (made from a 40-year-old house recipe) is soft and spongy, more like injera than tortilla, but maybe two-thirds the size of a typical corn tortilla, with fillings laid on top.\u003c/p>\n\u003cp>OK, so we know the ambiance and basic experience is Food Truck a la via; what you want to know is how the food is. Simply put, it kills. And it’s messy.\u003c/p>\n\u003cp>I am not a major pork guy, but the tender pork belly was exquisite. The meat is braised for four or five hours, then thin-sliced and grilled to seal in the moisture. It had a sauce that was not any kind of BBQ, but had the dark, sweetness of good BBQ sauce. The daikon is in a light, Japanese style of pickling, and it provided a dramatic contrast to the soft, sweet meat that was brilliant, adding a touch of electricity to the dish. \u003c/p>\n\u003cp>Like the pork, the chicken is not a BBQ style, and its spiciness is more Asian. The carrots were sliced very thin and had the same soft, yet not mushy, texture as the daikon on the pork. There is a delicacy in the cooking that is definitely more restaurant than taco truck.\u003c/p>\n\u003cp>The vegetarian bun (the buns are all in the “bao” style; the truck’s original name was the Chairman Bao Truck) was scrumptious. The tofu is soft like a triple-crème cheese, while the greens are crisp and refreshing like quick-steamed chard. Wow, I could easily eat two of these (or maybe one baked, the baked reputedly being considerably larger than the steamed).\u003c/p>\n\u003cp>Forget any notion of appetizers or desserts, this is a food truck. However, you can have young coconut juice, which I found a most appropriate accompaniment.\u003c/p>\n\u003cp>The bottom line here is easy: the food on the Chairman Truck is really outstanding, and having spent a grand total of $12 for it, I can tell you I’d have lunch here another time in a heartbeat. I am, however, given to understand that my experience of not waiting in line is atypical, so you’ll have to decide yourself how long to wait for it.\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 The Chairman (Food Truck):\u003c/strong> Monday, March 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Oh, you hipsters. As soon as we see your skinny jeans and fixed-gear bikes swarming a food purveyor, we know that will be the next big thing. And 2012’s next big thing is the fleet of brightly-painted food trucks that flash-mob from locale to locale like post-industrial Boer laagers (look it up). One of these repainted roach coaches is the bright red Chairman Truck, a specialist in Taiwanese-style steamed and baked buns. With over 10,000 Twitter followers, waiting for the Chairman’s chow regularly exceeds 30 minutes, but sometimes newfound popularity isn’t just because of just lemming-like fan-boi-ism. Sometimes it’s actually deserved, and The Chairman is one of these cases. \u003c/p>\n\u003cp>The menu is simple (but changes—and there is no way of knowing in advance what will be offered). On our Monday-afternoon visit, there were four choices of filling and two different kinds of buns, steamed or baked. All the fillings were delicious, and the buns were delicate, tasty and prepared just right.\u003c/p>\n\u003cp>Service is as good as you could expect from a busy lunch truck. We got there early, so the line was short, and our order (I preceded my order with the old saw; what did the Zen master said to the hot-dog guy? “Make me one with everything,” although I actually amended that to “make me one of everything,” to order, which is even more Zen, if you think about it) took less than 5 minutes to prepare. The young lady taking orders was friendly, if not appreciative of middle-aged-man humor.\u003c/p>\n\u003cp>We had chicken, tofu and two kinds of pork. The tofu is marinated in miso and then crisped up. It’s served with a garlic-tofu mayonnaise and a baby bok choy slaw. It was delicious, with a crumbly, chewy texture. The chicken may have been my favorite—it seemed more Korean-style than Taiwanese, with a fiery sauce, smoky grilled flavor and pickled carrots and cucumber on top. The Coca-Cola-braised pork was given the wife’s most-favored pork status—delicate, salty, sweet and covered in cool, crunchy slaw. \u003c/p>\n\u003cp>But there’s a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly. Mine was pulsing with melting-tender salty fat and delicate, chewy meat. It was piled with more pickled veggies—daikon and shiso leaves. Make sure you eat it within minutes of getting your order—we didn’t eat for 30 minutes and while everything was delicious, things became soggy, and when we sliced everything up for multiparty sampling, hand-washing and table-wiping was required. I will go back just to experience the pork belly hot and crisp.\u003c/p>\n\u003cp>The buns are also special. I think the steamed ones are best—delicate and slightly sweet, they are as light as a cloud while still holding up to the moist ingredients. The sweet baked buns are nice, too—soft and chewy but durable enough to hold up to the messy contents. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prices range from $3.75 for the steamers (a hungry person will be happy with two) to $6.50 for the big baked buns. If you’re getting too skinny for those skinny jeans and want maximum value for your buck, or just want to try something really different for lunch, get out your Mao jacket and line up by the big red truck.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Sarah:\u003c/strong> \"Till this day, I have yet to taste anything as delicious as their steamed pork belly buns.\"\u003cbr />\r\n\u003cstrong>Larry the O:\u003c/strong> \"I am not a major pork guy, but the tender pork belly was exquisite.\"\u003cbr />\r\n\u003cstrong>Gabe:\u003c/strong> \"But there's a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Chairman (Food Truck): Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6871\">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/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 The Chairman (Food Truck):\u003c/strong> Friday, March 16, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I stumbled upon The Chairman truck (formerly known as “The Chairman Bao Bun Truck”) was at the Eat Real festival in Oakland two years ago. I waited in a line that curled around the truck for about forty-five minutes with the hot sun beating down my neck and eventually sweated through my under garments. The chitter-chatter about how tremendous the food was on The Chairman truck from others bearing the line with me is what kept me from giving up my spot and running to the nearest shaded area. I waited, fully sunburned and needing a new change of clothes. I finally arrived to the order window. “Two pork belly steam buns please,” and a few minutes later the coveted buns were mine-all mine. Taking my first bite, I was in complete bliss with the tender fatty substance of the pork belly which has been braised for hours in Coca-Cola, nestled into a steamy fluffy bun with cool pickled daikon placed on top that cuts the richness of the sweet pork glaze with a tang that would send you into a food coma and with that, I was already back in line waiting for more. \u003c/p>\n\u003cp>Till this day, I have yet to taste anything as delicious as their steamed pork belly buns. I’ve followed them since the Eat Real festival two years ago, bought their t-shirts and even gotten parking tickets waiting for the buns to flow out of the pick-up window. The Chairman has opened (as Aladdin would say) “a whole new world” of not only Asian cuisine but the revolutionary movement of gourmet food trucks for me. I have only seen one food truck on \u003cem>Check, Please!\u003c/em> and I think it’s time for one of the many fabulous ones to shine. The Chairman truck is that fabulous truck, the bee’s knees when it comes to gourmet food trucks and is the perfect example of an exemplary food that rolls on wheels, and now with two Chairman trucks hitting the Bay Area pavement I cannot find a reason for anyone not to try them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Their bold flavors will make your taste buds burst with delight with the flavors in their baked and steamed buns that are stuffed with the most succulent ingredients. They serve up these fresh with carefully thought-out components like their turmeric pickled daikon, spicy chicken, Coca-Cola braised pork butt, toasted sesame purée, crispy miso-cured tofu with garlic and green papaya, orange pickled red onions and mint in tender soft buns that are enough to send your pallet into a flavor frenzy with each bite. The steamed buns are light, airy, and warm with the baked ones resembling more of a burger bun being lightly crunchy yet tender. Though, once stuffed with any one of their menu items, there is no way that one of these buns can go wrong. The Chairman truck also offers shaved ice drinks with fresh coconut and strawberries in the warmer seasons for a summer day sweet treat. And when it gets cold outside, expect to see their winter squash soup with wonton chips to warm you up with its creamy goodness. I have yet to find any other restaurant that serves up anything close to comparison to the wholesomeness that The Chairman truck dishes out.\u003c/p>\n\u003cp>The Chairman truck is also apart of the Off The Grid organization, which brings mobile gourmet food to your local watering holes so that everyone may experience different cuisine at affordable prices and in a different yet exciting environment. Now, I know that not many would wait in the sun for forty-five minutes just to try The Chairman truck. However, being a mobile truck keeps them moving all year around from San Francisco to San Jose, serving up lunch and dinner to the masses thus giving everyone a chance to try their outrageously savory buns. There may be no wine service, fine décor, or swanky atmosphere but for me personally, I cannot picture a better way to end a long summer night than visiting one of The Chairman trucks during their dinner service, munching on buns and watching the sun go down with friends and loved ones. \u003c/p>\n\u003chr size=\"1\" noshade>\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 The Chairman (Food Truck):\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The food truck craze is a double-edged sword. For consumers, it provides variety and convenience and even saves some money, but it is easy to understand the complaints of the brick-and-mortar restaurateurs. With that as a backdrop, I tracked down the Chairman Truck in San Francisco on Mission Street near First about 20 minutes before their 2 PM closing time. The truck was lined up in an alley with two others under the guise of “Off the Grid,” an apparently more-or-less official Celebration of the Truck.\u003c/p>\n\u003cp>Though I had read of crazy lines for this truck, when I arrived there was only one person in front of me. On the other hand, there were also only steamed buns left; they were out of baked for the day. A difficult tradeoff, but one in which I had no choice, so I proceeded to order three steamed buns: the Tender Pork Belly with Turmeric-pickled daikon, the spicy chicken with toasted sesame puree, pickled carrots, cucumber, and cilantro, and the vegetarian crispy miso-cured tofu with garlic tofu mayo and baby choy sum. \u003c/p>\n\u003cp>To get an idea of what the steamed buns are like, think of a doughy Cal-Asian taco. The bread (made from a 40-year-old house recipe) is soft and spongy, more like injera than tortilla, but maybe two-thirds the size of a typical corn tortilla, with fillings laid on top.\u003c/p>\n\u003cp>OK, so we know the ambiance and basic experience is Food Truck a la via; what you want to know is how the food is. Simply put, it kills. And it’s messy.\u003c/p>\n\u003cp>I am not a major pork guy, but the tender pork belly was exquisite. The meat is braised for four or five hours, then thin-sliced and grilled to seal in the moisture. It had a sauce that was not any kind of BBQ, but had the dark, sweetness of good BBQ sauce. The daikon is in a light, Japanese style of pickling, and it provided a dramatic contrast to the soft, sweet meat that was brilliant, adding a touch of electricity to the dish. \u003c/p>\n\u003cp>Like the pork, the chicken is not a BBQ style, and its spiciness is more Asian. The carrots were sliced very thin and had the same soft, yet not mushy, texture as the daikon on the pork. There is a delicacy in the cooking that is definitely more restaurant than taco truck.\u003c/p>\n\u003cp>The vegetarian bun (the buns are all in the “bao” style; the truck’s original name was the Chairman Bao Truck) was scrumptious. The tofu is soft like a triple-crème cheese, while the greens are crisp and refreshing like quick-steamed chard. Wow, I could easily eat two of these (or maybe one baked, the baked reputedly being considerably larger than the steamed).\u003c/p>\n\u003cp>Forget any notion of appetizers or desserts, this is a food truck. However, you can have young coconut juice, which I found a most appropriate accompaniment.\u003c/p>\n\u003cp>The bottom line here is easy: the food on the Chairman Truck is really outstanding, and having spent a grand total of $12 for it, I can tell you I’d have lunch here another time in a heartbeat. I am, however, given to understand that my experience of not waiting in line is atypical, so you’ll have to decide yourself how long to wait for it.\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 The Chairman (Food Truck):\u003c/strong> Monday, March 12, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Oh, you hipsters. As soon as we see your skinny jeans and fixed-gear bikes swarming a food purveyor, we know that will be the next big thing. And 2012’s next big thing is the fleet of brightly-painted food trucks that flash-mob from locale to locale like post-industrial Boer laagers (look it up). One of these repainted roach coaches is the bright red Chairman Truck, a specialist in Taiwanese-style steamed and baked buns. With over 10,000 Twitter followers, waiting for the Chairman’s chow regularly exceeds 30 minutes, but sometimes newfound popularity isn’t just because of just lemming-like fan-boi-ism. Sometimes it’s actually deserved, and The Chairman is one of these cases. \u003c/p>\n\u003cp>The menu is simple (but changes—and there is no way of knowing in advance what will be offered). On our Monday-afternoon visit, there were four choices of filling and two different kinds of buns, steamed or baked. All the fillings were delicious, and the buns were delicate, tasty and prepared just right.\u003c/p>\n\u003cp>Service is as good as you could expect from a busy lunch truck. We got there early, so the line was short, and our order (I preceded my order with the old saw; what did the Zen master said to the hot-dog guy? “Make me one with everything,” although I actually amended that to “make me one of everything,” to order, which is even more Zen, if you think about it) took less than 5 minutes to prepare. The young lady taking orders was friendly, if not appreciative of middle-aged-man humor.\u003c/p>\n\u003cp>We had chicken, tofu and two kinds of pork. The tofu is marinated in miso and then crisped up. It’s served with a garlic-tofu mayonnaise and a baby bok choy slaw. It was delicious, with a crumbly, chewy texture. The chicken may have been my favorite—it seemed more Korean-style than Taiwanese, with a fiery sauce, smoky grilled flavor and pickled carrots and cucumber on top. The Coca-Cola-braised pork was given the wife’s most-favored pork status—delicate, salty, sweet and covered in cool, crunchy slaw. \u003c/p>\n\u003cp>But there’s a reason why the majority of the 900-plus Yelp reviews worship the one true God of the Chairman Truck—crispy pork belly. Mine was pulsing with melting-tender salty fat and delicate, chewy meat. It was piled with more pickled veggies—daikon and shiso leaves. Make sure you eat it within minutes of getting your order—we didn’t eat for 30 minutes and while everything was delicious, things became soggy, and when we sliced everything up for multiparty sampling, hand-washing and table-wiping was required. I will go back just to experience the pork belly hot and crisp.\u003c/p>\n\u003cp>The buns are also special. I think the steamed ones are best—delicate and slightly sweet, they are as light as a cloud while still holding up to the moist ingredients. The sweet baked buns are nice, too—soft and chewy but durable enough to hold up to the messy contents. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prices range from $3.75 for the steamers (a hungry person will be happy with two) to $6.50 for the big baked buns. If you’re getting too skinny for those skinny jeans and want maximum value for your buck, or just want to try something really different for lunch, get out your Mao jacket and line up by the big red truck.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Station House Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6895\">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/AL9HDQmMBok\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=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&aq=0&oq=station+house+cafe+point+reyes&sll=37.891102,-122.286284&sspn=0.053918,0.059566&ie=UTF8&hq=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&t=m&cid=17583181637298275440&hnear=&ll=38.089175,-122.795048&spn=0.047287,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&aq=0&oq=station+house+cafe+point+reyes&sll=37.891102,-122.286284&sspn=0.053918,0.059566&ie=UTF8&hq=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&t=m&cid=17583181637298275440&hnear=&ll=38.089175,-122.795048&spn=0.047287,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n11180 Highway One (at Mesa Road)\u003cbr>\nPoint Reyes Station, CA 94956\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-663-1515\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@stationhousecafe.com\">info@stationhousecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stationhousecafe.com/\">stationhousecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/stationhsecafe\">@stationhsecafe\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Station-House-Cafe/125985824260\"> Station House Cafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sheryl Cahill\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Wayne Pratt\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American: Traditional and Contemporary\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Popovers, bread pudding, oyster stew\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> $10 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-9:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca>Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, from rear parking lot\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong>Yes, live music Sundays at 5:00pm\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/b826p\">Map\u003c/a>\u003cbr />\r\n11180 Highway One\u003cbr /> Point Reyes Station, CA 94956\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-663-1515\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stationhousecafe.com/\">stationhousecafe.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6895\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Station House Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6895\">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>\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/AL9HDQmMBok'\n title='//www.youtube.com/embed/AL9HDQmMBok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&aq=0&oq=station+house+cafe+point+reyes&sll=37.891102,-122.286284&sspn=0.053918,0.059566&ie=UTF8&hq=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&t=m&cid=17583181637298275440&hnear=&ll=38.089175,-122.795048&spn=0.047287,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&aq=0&oq=station+house+cafe+point+reyes&sll=37.891102,-122.286284&sspn=0.053918,0.059566&ie=UTF8&hq=Station+House+Cafe,+California+1,+Point+Reyes+Station,+CA&t=m&cid=17583181637298275440&hnear=&ll=38.089175,-122.795048&spn=0.047287,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n11180 Highway One (at Mesa Road)\u003cbr>\nPoint Reyes Station, CA 94956\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-663-1515\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@stationhousecafe.com\">info@stationhousecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stationhousecafe.com/\">stationhousecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/stationhsecafe\">@stationhsecafe\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Station-House-Cafe/125985824260\"> Station House Cafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sheryl Cahill\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Wayne Pratt\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American: Traditional and Contemporary\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Popovers, bread pudding, oyster stew\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> $10 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> CLOSED\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-9:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca>Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, from rear parking lot\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong>Yes, live music Sundays at 5:00pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Station House Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6880\">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/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 Station House Café:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“We were all in a freight train of sportbikes, hittin’ redline in sixth gear, bombing down the Graveyard Straight, when along comes Wayne, on his back wheel goin’ past all of us about a buck-fifty…”\u003c/p>\n\u003cp>That’s not the kind of breakfast conversation you’d expect to hear over plates of carefully prepared organic, locally-sourced ingredients, but to me it seems perfectly logical. I hear it Sundays at the Station House Cafe in Point Reyes Station. It’s been the regular breakfast stop for local motorcycle enthusiasts since it opened in 1974, and no wonder—instead of the industrial food-service slop served at most moto-hangouts, the Station House is proud of using fresh, organic, and locally-produced ingredients, some from its on-site garden. The coffee isn’t local—that’s one thing they can’t grow in West Marin—but its organic, from small producers and is cup-after-cup delicious. We usually have to sit under a tree for an hour after breakfast for the worst of the jitters to pass before we feel steady enough to ride home.\u003c/p>\n\u003cp>My favorite dish is the Hangtown Fry. $12.95 gets you a trio of fresh oysters—raised just a few miles away at the Hog Island Oyster Farm—deep-fried and cooked into an omelet packed with crispy, thick-cut applewood-smoked bacon. It’s served with your choice of bread, and I always opt for the thick-sliced, locally baked sourdough toast. There are other things on the breakfast menu popular with my moto-mounted fellow travelers, including hash, house-cured lox and bagels and a crowd-pleasing Mexican omelet, but the oysters cry out to me with tiny, gargling voices. “Gabe, Gabe! We’re briny, crunchy and delicious!” Served with crispy fried potatoes, I just see no reason to order anything other than the Hangtown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lunch is another treat, reserved for more leisurely rides with friends or out-of-town guests. A fried-oyster po’ boy is predictably delicious, as are the Niman Ranch burgers. Midweek on a sunny day, the pleasant outdoor patio is a great place to kill an hour or two, munching on the perfect fries and telling tall tales while relaxing under a shady trellis. A children’s menu complements the kid-friendly outdoor space.\u003c/p>\n\u003cp>In all those years, I had never sampled dinner, so I took my cousins one Monday night. It was surprisingly busy, but there was plenty of room. The dinner staff is friendly, knowledgeable and competent. We ordered a locally made burrata cheese, along with a half pound of steamed Tomales Bay mussels and a dozen garlic-butter roasted oysters. Main dishes included a tender, smoky and perfectly cooked flank steak, potato-crusted Petrale sole, and house-made fettuccini with local (do I have to keep typing “local,” or do you get the idea?) hedgehog mushrooms that were so delicious that we all forgave the pasta’s somewhat lumpy texture. Portions were more than adequate (as always), even with lots of sharing.\u003c/p>\n\u003cp>If you’re looking for the latest in molecular gastronomy or whatever the hepcats are eating these days, you won’t find it here. The Station House is more about showcasing the variety of high-quality meats, produce and shellfish—especially shellfish—that are products of tiny West Marin. Simple cooking methods are all that’s needed for this kind of food—and that means reasonable prices and a relaxed, unpretentious atmosphere that welcomes everybody, from aging West Marin hippies to backpacking tourists to hungry bikers. \u003c/p>\n\u003cp>There are probably fancier, fine-dining places nearby that have better service and more accomplished kitchens, but I’ll never know. Motorcycles, oysters and the best pavement on earth make any other pit stop theoretical—I’ll keep going to Station House as long as I’m riding on Sunday mornings. Since the oldest guy in our group is pushing 80, that’s a good many more years of the bivalves, coffee and camaraderie this institution provides.\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 Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Station House Café is a whole new reason to drive out to Point Reyes other than the gorgeous beaches. This restaurant may seem a bit unassuming by having “café” in the name, but this is not your average small town coffee shop. Offering bountiful portions of clams and mussels, hearty sandwiches, and sharp cocktails, this restaurant is a surefire stop to make on your way to the coastlines. Reservations are acceptable, especially on their Sunday live band nights, however, The Station House Café has ample seating, with a large bar and garden to the side of the restaurant. Clean and minimal décor keeps the eye on the open kitchen with counter seating for a front row show of the chefs at work. Friendly staff seated us right away for our Saturday lunch, and they were very knowledgeable about the menu and ingredients.\u003c/p>\n\u003cp>With every item sounding deliciously tempting on the menu, we ordered a tableful of food. For our starters, we had calamari, steamed clams, a cup of clam chowder, a cup of their soup of the day: butternut squash soup, a French 75, and a pomegranate mojito to top off the appetizers. The calamari and steamed clams were so amazing that I would take the hour-long drive on a Monday night just to have them grace my pallet. The calamari was crisp yet tender and came with a side of cool jalapeno yogurt sauce, which was a new take on the classic olive oil vinegar sauce that I usually see accompanying calamari. Along with the steamed clams was a simplistic white wine and garlic broth that was better than San Francisco’s famous Fisherman’s Warf clams. The garlicky wine broth — that I could have had a full bowl of to slurp up — made the steamy clams sing. Those same clams in their chowder set up another great dish, being rich and chunky with pieces of potato and celery. The butternut squash soup was surprisingly peppery with spiciness and pureed smooth. Our drinks were also outstanding with the sharp zest of lemon in the French 75 and the cool mint in the mojito. \u003c/p>\n\u003cp>For our main dishes we decided on the fettuccine with mussels, tuna melt on rye bread, mushroom sandwich with bacon vinaigrette topped with a fried egg, and fish tacos. Sharing our plates around, we started with the fettuccine (which I am pretty sure, I could have eaten a platter sized portion of), which was dressed with marinated mussels in tomatoes, garlic, and white wine and it quickly became our tables’ favorite dish. Incredibly flavorful with the sharpness of the wine, the fresh garden tomatoes brightened up the succulent mussels, which soaked up the all the bold flavors. The tuna melt had just the right balance of mayonnaise and spices, topped with local cheddar cheese, and was large enough for two people to share with a helping side of natural cut fries. Next up was the portabella mushroom open face sandwich that sat upon arugula leaves laced with bacon vinaigrette. The bacon vinaigrette was something that I had never had before, but it impressed me greatly with the smoky bacon flavor and tanginess of the vinaigrette, which pulled the entire dish together. The fried egg on top of the mushrooms was also done perfectly and provided a rich creamy sauce as it mingled with the tart vinaigrette. Ending our main dishes were the codfish tacos that were lightly battered and topped with a shredded cabbage and salsa verde, which was the only item lacking a punch a flavor. The tacos were in need of a bit more seasoning or even some heat. For dessert we went for the bread pudding packed with golden raisins and apples with caramel and cream poured on top. The pudding was soft and filled full of decadent custard. The apples provided a slight crunch and that with the sweetness of the raisins along with the ladled cream and caramel on top made a perfect dessert without being overly sweet. \u003c/p>\n\u003cp>The Station House Café is a wonderful surprise in the small quaint downtown area of Point Reyes which offers a delightful assortment of mom and pop shops to peruse along with the Redwoods and the nearby shores, which provide a beautiful locale. The only true critique is that our service was a touch slow with the progressions of our courses and that the fish tacos were bland. However, our waitress was accommodating and thoughtful with her knowledge of the dishes, which are quite large in portion so that many can be shared between two people. Not to mention it has a wide arrange of delicious menu items at reasonable prices along with happy hours and a prix fixe menu on Friday nights, which includes salad, fish tacos, and beer or wine for under twenty dollars. There is also a full bar with an assortment of beer, wine, spirits and large coffee selection all which is enough to make an impromptu trip to Point Reyes any day of the week. The Station House café also includes many ingredients from local farms that they incorporate into their dishes, so not only are you eating a scrumptious meal but also supporting neighboring farming communities which makes the meal even more delectable. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Station House Café has been in Point Reyes since the 1970s. After a day of hiking on the beautiful but often blustery Point Reyes shores, I have always found the Station House a marvelous place to tuck into some comfort food and hot coffee to take the chill off. Warm and casual, the Station House plays host to tourists all summer, but was filled with locals during our early March visit.\u003c/p>\n\u003cp>Having not dined there in about six years (since my wife and I got our wedding rings made by the splendid David Clarkson at Point Reyes Jeweler across the street), we were interested to see if the place had changed. Not fundamentally, was the happy answer.\u003c/p>\n\u003cp>The Station House’s menu has a core of standard American pub fare like burgers and Cobb salad, along with a bunch of fish and seafood offerings and specials like the Osso Bucco on the menu that night. Ingredients are sourced locally as much as possible, which means local oysters and the berries for berry pie came from less than an hour away. \u003c/p>\n\u003cp>The wine list has an excellent selection of mid-range California wines, including familiar labels like Cosentino and Navarro, as well as a number with which I was not familiar. There is a small but excellent selection of wines served by the glass, including the Steele Wines Zin I chose. \u003c/p>\n\u003cp>The service was well-paced and knowledgeable all night, starting from our server’s first appearance a few moments after we were seated at a cozy corner table. Although a seared calamari appetizer was on special, we started with the fried calamari (served with a tangy jalapeno yogurt sauce) just because it’s a pub-food classic, especially in coastal towns. Of course, as with any fried appetizer, the question was whether it would be too greasy, but I pushed the crispy rounds aside as soon as they arrived to look at the plate and found only a handful of diffuse spots of oil on the plate, rather than a coating or, worse, puddle. As well, the calamari was chewy but tender, not rubbery.\u003c/p>\n\u003cp>The clam chowder was the “New England-style” cream preparation most favored in the West. (In seven and a half years living in Boston, I more often found fish chowder in a thin broth, not thick clam chowder, to be the real local specialty.) It was very thick, probably thickened by flour or cornstarch, and not very spiced (a good chowder needs some pepper) but there were good clam and bacon chunks to be found and it was entirely agreeable.\u003c/p>\n\u003cp>For a main, my wife got the Osso Bucco. The kitchen did a great job getting the meat tender enough to fall off the bone, and the bed of polenta under the lamb was creamy and flavorful. I ordered the yellowtail with romesco sauce over grilled spinach and fried baby artichokes. The yellowtail itself was a minute or two past its most moist stage, but not quite dried out. The spinach was nicely spiced, but the artichokes were brilliant: thin-sliced and crispy, somewhere between tempura and chips.\u003c/p>\n\u003cp>I spotted that they had corn muffins. Born and raised in Maryland, I like my corn preparations well, so I tried the muffin. It had a great cornmeal texture, but not the intense corn taste one gets in great Southern corn muffins.\u003c/p>\n\u003cp>The real bread discovery came by way of the only service lapse all night (and a trivial one at that), which was not bringing us bread until we asked. As soon as we did ask, we were brought a basket of popovers that were simply wonderful. Warm, light, and with egg and milk on the inside cooked but not quite crisp, the popovers lasted a few minutes at most. Don’t miss these.\u003c/p>\n\u003cp>I washed everything down with a splendid Steele Wines “Writer’s Block” Zinfandel, which was fruity, but smoother and less zingy than many other California Zins. My wife had a Boylan’s Birch Beer, which she, as a root beer fan, enjoyed thoroughly.\u003c/p>\n\u003cp>Finally came dessert, where the question always arises as to whether a restaurant can ride the line between “sweet” and “sugary.” The Station House’s desserts exceeded expectations in this regard: the Chocolate Pot de Crème was more intensely chocolaty than super-sweet, while the berry pie retained its tang.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking strictly in terms of dining, the Station House Café is what I would call “nice dining,” somewhere between fine dining and pub dining, which is fine by me. However, speaking in overall terms, which include the Station House’s role anchoring “downtown” Point Reyes Station and providing hikers and locals shelter from the chill winds that blow across the peninsula, the Station House Café is a quintessential North Coast experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Station House Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6880\">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/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 Station House Café:\u003c/strong> Monday, March 5, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“We were all in a freight train of sportbikes, hittin’ redline in sixth gear, bombing down the Graveyard Straight, when along comes Wayne, on his back wheel goin’ past all of us about a buck-fifty…”\u003c/p>\n\u003cp>That’s not the kind of breakfast conversation you’d expect to hear over plates of carefully prepared organic, locally-sourced ingredients, but to me it seems perfectly logical. I hear it Sundays at the Station House Cafe in Point Reyes Station. It’s been the regular breakfast stop for local motorcycle enthusiasts since it opened in 1974, and no wonder—instead of the industrial food-service slop served at most moto-hangouts, the Station House is proud of using fresh, organic, and locally-produced ingredients, some from its on-site garden. The coffee isn’t local—that’s one thing they can’t grow in West Marin—but its organic, from small producers and is cup-after-cup delicious. We usually have to sit under a tree for an hour after breakfast for the worst of the jitters to pass before we feel steady enough to ride home.\u003c/p>\n\u003cp>My favorite dish is the Hangtown Fry. $12.95 gets you a trio of fresh oysters—raised just a few miles away at the Hog Island Oyster Farm—deep-fried and cooked into an omelet packed with crispy, thick-cut applewood-smoked bacon. It’s served with your choice of bread, and I always opt for the thick-sliced, locally baked sourdough toast. There are other things on the breakfast menu popular with my moto-mounted fellow travelers, including hash, house-cured lox and bagels and a crowd-pleasing Mexican omelet, but the oysters cry out to me with tiny, gargling voices. “Gabe, Gabe! We’re briny, crunchy and delicious!” Served with crispy fried potatoes, I just see no reason to order anything other than the Hangtown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lunch is another treat, reserved for more leisurely rides with friends or out-of-town guests. A fried-oyster po’ boy is predictably delicious, as are the Niman Ranch burgers. Midweek on a sunny day, the pleasant outdoor patio is a great place to kill an hour or two, munching on the perfect fries and telling tall tales while relaxing under a shady trellis. A children’s menu complements the kid-friendly outdoor space.\u003c/p>\n\u003cp>In all those years, I had never sampled dinner, so I took my cousins one Monday night. It was surprisingly busy, but there was plenty of room. The dinner staff is friendly, knowledgeable and competent. We ordered a locally made burrata cheese, along with a half pound of steamed Tomales Bay mussels and a dozen garlic-butter roasted oysters. Main dishes included a tender, smoky and perfectly cooked flank steak, potato-crusted Petrale sole, and house-made fettuccini with local (do I have to keep typing “local,” or do you get the idea?) hedgehog mushrooms that were so delicious that we all forgave the pasta’s somewhat lumpy texture. Portions were more than adequate (as always), even with lots of sharing.\u003c/p>\n\u003cp>If you’re looking for the latest in molecular gastronomy or whatever the hepcats are eating these days, you won’t find it here. The Station House is more about showcasing the variety of high-quality meats, produce and shellfish—especially shellfish—that are products of tiny West Marin. Simple cooking methods are all that’s needed for this kind of food—and that means reasonable prices and a relaxed, unpretentious atmosphere that welcomes everybody, from aging West Marin hippies to backpacking tourists to hungry bikers. \u003c/p>\n\u003cp>There are probably fancier, fine-dining places nearby that have better service and more accomplished kitchens, but I’ll never know. Motorcycles, oysters and the best pavement on earth make any other pit stop theoretical—I’ll keep going to Station House as long as I’m riding on Sunday mornings. Since the oldest guy in our group is pushing 80, that’s a good many more years of the bivalves, coffee and camaraderie this institution provides.\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 Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Station House Café is a whole new reason to drive out to Point Reyes other than the gorgeous beaches. This restaurant may seem a bit unassuming by having “café” in the name, but this is not your average small town coffee shop. Offering bountiful portions of clams and mussels, hearty sandwiches, and sharp cocktails, this restaurant is a surefire stop to make on your way to the coastlines. Reservations are acceptable, especially on their Sunday live band nights, however, The Station House Café has ample seating, with a large bar and garden to the side of the restaurant. Clean and minimal décor keeps the eye on the open kitchen with counter seating for a front row show of the chefs at work. Friendly staff seated us right away for our Saturday lunch, and they were very knowledgeable about the menu and ingredients.\u003c/p>\n\u003cp>With every item sounding deliciously tempting on the menu, we ordered a tableful of food. For our starters, we had calamari, steamed clams, a cup of clam chowder, a cup of their soup of the day: butternut squash soup, a French 75, and a pomegranate mojito to top off the appetizers. The calamari and steamed clams were so amazing that I would take the hour-long drive on a Monday night just to have them grace my pallet. The calamari was crisp yet tender and came with a side of cool jalapeno yogurt sauce, which was a new take on the classic olive oil vinegar sauce that I usually see accompanying calamari. Along with the steamed clams was a simplistic white wine and garlic broth that was better than San Francisco’s famous Fisherman’s Warf clams. The garlicky wine broth — that I could have had a full bowl of to slurp up — made the steamy clams sing. Those same clams in their chowder set up another great dish, being rich and chunky with pieces of potato and celery. The butternut squash soup was surprisingly peppery with spiciness and pureed smooth. Our drinks were also outstanding with the sharp zest of lemon in the French 75 and the cool mint in the mojito. \u003c/p>\n\u003cp>For our main dishes we decided on the fettuccine with mussels, tuna melt on rye bread, mushroom sandwich with bacon vinaigrette topped with a fried egg, and fish tacos. Sharing our plates around, we started with the fettuccine (which I am pretty sure, I could have eaten a platter sized portion of), which was dressed with marinated mussels in tomatoes, garlic, and white wine and it quickly became our tables’ favorite dish. Incredibly flavorful with the sharpness of the wine, the fresh garden tomatoes brightened up the succulent mussels, which soaked up the all the bold flavors. The tuna melt had just the right balance of mayonnaise and spices, topped with local cheddar cheese, and was large enough for two people to share with a helping side of natural cut fries. Next up was the portabella mushroom open face sandwich that sat upon arugula leaves laced with bacon vinaigrette. The bacon vinaigrette was something that I had never had before, but it impressed me greatly with the smoky bacon flavor and tanginess of the vinaigrette, which pulled the entire dish together. The fried egg on top of the mushrooms was also done perfectly and provided a rich creamy sauce as it mingled with the tart vinaigrette. Ending our main dishes were the codfish tacos that were lightly battered and topped with a shredded cabbage and salsa verde, which was the only item lacking a punch a flavor. The tacos were in need of a bit more seasoning or even some heat. For dessert we went for the bread pudding packed with golden raisins and apples with caramel and cream poured on top. The pudding was soft and filled full of decadent custard. The apples provided a slight crunch and that with the sweetness of the raisins along with the ladled cream and caramel on top made a perfect dessert without being overly sweet. \u003c/p>\n\u003cp>The Station House Café is a wonderful surprise in the small quaint downtown area of Point Reyes which offers a delightful assortment of mom and pop shops to peruse along with the Redwoods and the nearby shores, which provide a beautiful locale. The only true critique is that our service was a touch slow with the progressions of our courses and that the fish tacos were bland. However, our waitress was accommodating and thoughtful with her knowledge of the dishes, which are quite large in portion so that many can be shared between two people. Not to mention it has a wide arrange of delicious menu items at reasonable prices along with happy hours and a prix fixe menu on Friday nights, which includes salad, fish tacos, and beer or wine for under twenty dollars. There is also a full bar with an assortment of beer, wine, spirits and large coffee selection all which is enough to make an impromptu trip to Point Reyes any day of the week. The Station House café also includes many ingredients from local farms that they incorporate into their dishes, so not only are you eating a scrumptious meal but also supporting neighboring farming communities which makes the meal even more delectable. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Station House Café:\u003c/strong> Saturday, March 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Station House Café has been in Point Reyes since the 1970s. After a day of hiking on the beautiful but often blustery Point Reyes shores, I have always found the Station House a marvelous place to tuck into some comfort food and hot coffee to take the chill off. Warm and casual, the Station House plays host to tourists all summer, but was filled with locals during our early March visit.\u003c/p>\n\u003cp>Having not dined there in about six years (since my wife and I got our wedding rings made by the splendid David Clarkson at Point Reyes Jeweler across the street), we were interested to see if the place had changed. Not fundamentally, was the happy answer.\u003c/p>\n\u003cp>The Station House’s menu has a core of standard American pub fare like burgers and Cobb salad, along with a bunch of fish and seafood offerings and specials like the Osso Bucco on the menu that night. Ingredients are sourced locally as much as possible, which means local oysters and the berries for berry pie came from less than an hour away. \u003c/p>\n\u003cp>The wine list has an excellent selection of mid-range California wines, including familiar labels like Cosentino and Navarro, as well as a number with which I was not familiar. There is a small but excellent selection of wines served by the glass, including the Steele Wines Zin I chose. \u003c/p>\n\u003cp>The service was well-paced and knowledgeable all night, starting from our server’s first appearance a few moments after we were seated at a cozy corner table. Although a seared calamari appetizer was on special, we started with the fried calamari (served with a tangy jalapeno yogurt sauce) just because it’s a pub-food classic, especially in coastal towns. Of course, as with any fried appetizer, the question was whether it would be too greasy, but I pushed the crispy rounds aside as soon as they arrived to look at the plate and found only a handful of diffuse spots of oil on the plate, rather than a coating or, worse, puddle. As well, the calamari was chewy but tender, not rubbery.\u003c/p>\n\u003cp>The clam chowder was the “New England-style” cream preparation most favored in the West. (In seven and a half years living in Boston, I more often found fish chowder in a thin broth, not thick clam chowder, to be the real local specialty.) It was very thick, probably thickened by flour or cornstarch, and not very spiced (a good chowder needs some pepper) but there were good clam and bacon chunks to be found and it was entirely agreeable.\u003c/p>\n\u003cp>For a main, my wife got the Osso Bucco. The kitchen did a great job getting the meat tender enough to fall off the bone, and the bed of polenta under the lamb was creamy and flavorful. I ordered the yellowtail with romesco sauce over grilled spinach and fried baby artichokes. The yellowtail itself was a minute or two past its most moist stage, but not quite dried out. The spinach was nicely spiced, but the artichokes were brilliant: thin-sliced and crispy, somewhere between tempura and chips.\u003c/p>\n\u003cp>I spotted that they had corn muffins. Born and raised in Maryland, I like my corn preparations well, so I tried the muffin. It had a great cornmeal texture, but not the intense corn taste one gets in great Southern corn muffins.\u003c/p>\n\u003cp>The real bread discovery came by way of the only service lapse all night (and a trivial one at that), which was not bringing us bread until we asked. As soon as we did ask, we were brought a basket of popovers that were simply wonderful. Warm, light, and with egg and milk on the inside cooked but not quite crisp, the popovers lasted a few minutes at most. Don’t miss these.\u003c/p>\n\u003cp>I washed everything down with a splendid Steele Wines “Writer’s Block” Zinfandel, which was fruity, but smoother and less zingy than many other California Zins. My wife had a Boylan’s Birch Beer, which she, as a root beer fan, enjoyed thoroughly.\u003c/p>\n\u003cp>Finally came dessert, where the question always arises as to whether a restaurant can ride the line between “sweet” and “sugary.” The Station House’s desserts exceeded expectations in this regard: the Chocolate Pot de Crème was more intensely chocolaty than super-sweet, while the berry pie retained its tang.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking strictly in terms of dining, the Station House Café is what I would call “nice dining,” somewhere between fine dining and pub dining, which is fine by me. However, speaking in overall terms, which include the Station House’s role anchoring “downtown” Point Reyes Station and providing hikers and locals shelter from the chill winds that blow across the peninsula, the Station House Café is a quintessential North Coast experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chef Chu’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6790\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/aaY0mp3S6XA\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=Chef+Chu's,+North+San+Antonio+Road,+Los+Altos,+CA&aq=0&oq=chef+chu's+los+&sll=37.0625,-95.677068&sspn=65.685051,71.71875&ie=UTF8&hq=Chef+Chu's,+North+San+Antonio+Road,+Los+Altos,+CA&t=m&cid=17454485628686535956&hnear=&ll=37.42348,-122.105141&spn=0.047715,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Chef+Chu's,+North+San+Antonio+Road,+Los+Altos,+CA&aq=0&oq=chef+chu's+los+&sll=37.0625,-95.677068&sspn=65.685051,71.71875&ie=UTF8&hq=Chef+Chu's,+North+San+Antonio+Road,+Los+Altos,+CA&t=m&cid=17454485628686535956&hnear=&ll=37.42348,-122.105141&spn=0.047715,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1067 North San Antonio Road (at El Camino Real)\u003cbr>\nLos Altos, CA, 94022\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 948-2696\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chefchu.com\">chefchu.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Chef-Chus/113837181978807\">Chef Chu’s\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Lawrence Chu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lawrence Chu\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese: Sichuan-Hunan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Live Maine lobster over yee mein noodles, Hunan family style tofu, wok-seared basil beef\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15- $25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/53kjy\">Map\u003c/a>\u003cbr />\r\n1067 North San Antonio Road\u003cbr /> Los Altos, CA, 94022\u003cbr />\u003cstrong>Phone:\u003c/strong> (650) 948-2696\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chefchu.com\">chefchu.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6790\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (650) 948-2696\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chefchu.com\">chefchu.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Chef-Chus/113837181978807\">Chef Chu’s\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Lawrence Chu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lawrence Chu\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese: Sichuan-Hunan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Live Maine lobster over yee mein noodles, Hunan family style tofu, wok-seared basil beef\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15- $25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, Master Card, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chef Chu’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6741\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWith the motto inspired by Virginia Woolf, English Modernist Writer, “One cannot think well, love well, sleep well, if one has not dined well,” the legendary Chef Lawrence C.C. Chu is celebrating Chef Chu’s famous restaurant’s 40th Anniversary with his devotion and creativity to Chinese cooking. \u003c/p>\n\u003cp>Orchestrating an oasis of lavish choices of uniquely traditional dishes with his own personal interpretation, Chef Chu’s menu offers a culinary joy of the very best Chinese cuisine has to offer. With the knowledgeable and very polite and eager to please staff, the service is superb, the food is fabulous, the price is right, and the ample portions (share!!) arrive speedy and steamy.\u003c/p>\n\u003cp>But Chef Chu’s is more than just a dining outing, it is an experience of visiting a friendly family-run establishment where people dine, celebrate special occasions, get together for a chat at the bar, and sample the most amazing cuisine of China without leaving the Bay Area. Although I just learned that Chef Lawrence Chu is leading a spectacular Historic Cultural & Culinary Tour of China on October 15 to 30, 2012 (for additional information call Winnie Lee at 916-395-7489).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is lively and busy, but never hectic, with reservations highly recommended. The inviting ambience and the constant buzz of activities are always present at the entry lobby, delightful and charming once you are seated. From the local regular patrons to the visiting CEOs, celebrities and the world’s leaders and dignitaries, such as President Bush Sr., John Kennedy, Jr., Margaret Thatcher, Mikhail Gorbachev, Serena Williams, Jeremy Lin (see his autographed jersey), Steve Young, just to name a few, the restaurant’s “Wall of Fame” displays many autographed photos with kind and warm personal notes to Lawrence Chu, his wife Ruth, and their family: Larry Jr. and Jennifer, who manage and work at the restaurant and successfully continue the well established tradition of being the shining star of Chinese restaurants. Chef Lawrence Chu’s youngest son, Jon M. Chu, the famous Hollywood movie director of the “Step Up 2” and “Step Up 3D” fame, as well as the “Never Say Never” with Justin Bieber and Jaden Smith, invited young stars to taste his father’s famous cuisine on their promotional tour in the Bay Area. Note a large autographed poster of Justin Bieber in the reception area.\u003c/p>\n\u003cp>On my recent visit to his restaurant I purchased Chef’s Chu ($30) colorful, and full of his award-winning recipes and photographs, cookbook. With the title of 40th Anniversary: Celebrating Your Place at Our Table the book reflects perfectly his philosophy of cooking, and our attraction to his famous restaurant. I do not cook, it’s bad for my jewelry… so I will leaf through the book, salivate while I am reading it, and rush to the phone to make reservations. \u003c/p>\n\u003cp>And as one famous movie star and CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>\u003cstrong>Here is a short description of the dishes I have tried at Chef Chu’s restaurant and managed to bring some leftover delicacies home (no cooking next day!)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCrab & Cheese Puffs (crab meat and cream cheese-filled won ton wrappers)\u003cbr>\nHot and Sour Soup (with pork, shrimp, tofu, bamboo shoots, and mushrooms in thick chicken broth, dry sherry, spices)\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nJumbo Prawns Candied Pecans: Deep fried jumbo prawns smothered with light tart-sweet Chinese mustard mayo sauce, sweetened condensed milk, and honey, garnished with candied pecans; it is the all time favorite dish on the menu\u003cbr>\nRack of Lamb with Lemongrass: Pan-seared to succulent perfection rack of lamb marinated in soy sauce, Chinese barbeque sauce, hoisin, rice wine, lemongrass and garlic\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nSautéed Vegetables Delight – a rhapsody of sautéed, in-season vegetables; fresh, crunchy and perfect; in gentle sauce to preserve the taste of every ingredient\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nAlmond Delight: “no guilt” dessert: smooth and creamy almond-flavored gelatin cubes served with a fruit medley. Light and refreshing after a fulfilling meal – this is a true traditional Chinese dessert\u003cbr>\nCrispy Fried Banana: Lightly–battered, deep-fried banana, topped with whipped cream, roasted peanuts with a choice of ice cream. A drizzle of warm melted dark chocolate dazzle your pallet. Light and fluffy – definitely for sharing\u003cbr>\nGlazed Apple: Chef Chu’s signature and very popular “fabulous dessert,” per Chef Chu: fresh apple wedges, lightly battered and deep-fried, dipped in a hot-caramelized syrup. Served in an ice bath to harden the whimsical sculpture-like glaze. \u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nHot tea, water\u003c/p>\n\u003cp>\u003cstrong>On our previous numerous visits we enjoyed:\u003c/strong>\u003cbr>\nTangerine Chicken\u003cbr>\nBraised Fish with Shiitake Mushrooms\u003cbr>\nBraised Fish in Hot Chile Black Bean Sauce\u003cbr>\nWok Seared Salmon in Spicy Black Bean Sauce\u003cbr>\nMinced Shrimp in Lettuce Cups\u003c/p>\n\u003cp>\u003cstrong>In plan for my next visit:\u003c/strong>\u003cbr>\nClassic and Plump Roasted Peking Duck with carved out fat! Marinated in crushed lemongrass and honey-coated barbeque sauce. Deboned and carved by the chef. Served with steamed lotus buns, slivered scallops, and duck sauce. Requires 4 hours advance notice, better yet call the day before.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It’s a long way to Los Altos, especially when I live close to Chinatown in Oakland, but worth the trip. When you walk into Chef Chu’s, the first thing we saw was the kitchen with chefs working away at the stove. The place was bright and clean with a smiling host ready to seat us.\u003c/p>\n\u003cp>At Chef Chu’s everything was good. We started with the Chinese Chicken Salad, lightly dressed and very tasty. The broth of the wonton soup was rich and flavorful, and the wontons were filled with pork stuffing. The servers ladled the soup into bowls, making the experience seem elegant. \u003c/p>\n\u003cp>Lemon Chicken came next, moist inside with a crispy coating and tangy, light and delicious lemon sauce. Finally we finished with Fried Bananas and a bowl of chocolate sauce on the side…decadent!\u003c/p>\n\u003cp>A great experience with excellent food, great service, everything was good. If I lived locally I would definitely go and also enjoy it for a great Saturday night take-out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This journey did not start off well as we drove for 1 hour and 20 minutes, due to traffic. Once we arrived, immediately I was taking in the ambience of the restaurant. It was very warm and inviting and pretty crowded. I definitely noticed a lot of locals eating at the restaurant, which gave me the impression that this must be a superb Chinese restaurant. Immediately, we were seated into a nice spacious booth. My guests and I were really starving, so not having to wait for a table was nice. Unfortunately that is where it ended. Our waiter came to the table and brought tea and did not bother asking us if we wanted anything else to drink. My husband asked for a wine list, and she came back with water. Then we ordered some pot stickers to start, and when our waitress came to bring them to us she said, “These are burnt, is that okay?” I was shocked that she would even ask us if we wanted to eat burnt pot stickers. We sent the pot stickers back and within 10 minutes she returned with fresh pot stickers. They were very dry, and the shell was very, very greasy. When taking our order, we asked the waitress for recommendations on the menu: that did not happen. We ordered the glazed lemon chicken, sweet and sour prawns, pan-seared black pepper steak, Fresh Clam Soup with Ginger and shrimp fried rice. \u003c/p>\n\u003cp>The shrimp fried rice was very good. It was very fresh and very light. The lemon chicken was horrible; it had a very dry texture and was overcooked, and the sauce was a little too tangy for my blood. The sweet and sour sauce was actually coated on the prawns, which we enjoyed, and the flavor was just right. The dish was tossed with pineapples, green and red peppers, and carrots. Fresh Clam Soup was anything, but fresh and the clams were dry, and I could not taste any ginger, rather I could taste more salt and pepper and basil in the soup. The pan-seared pepper steak was pretty decent. The combination of the sauce mixed with the pepper added a bit more spice to the dish, which was the perfect complement over steamed white rice. We never received a wine list, and the waitress only stopped by our table once to refill the water.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall the service was horrible and definitely the food needs a lot of improvements. I would not recommend to my friends even those that live in the area. It was such a disappointment with the service and mediocre food. The positive thing I can say is that the price is really reasonable and the portions are bountiful.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Lina:\u003c/strong> \"The atmosphere is lively and busy, but never hectic, with reservations highly recommended.\"\u003cbr />\r\n\u003cstrong>Chuck:\u003c/strong> \"Lemon Chicken came next, moist inside with a crispy coating and tangy, light and delicious lemon sauce.\"\u003cbr />\r\n\u003cstrong>Chandra:\u003c/strong> \"Then we ordered some pot stickers to start, and when our waitress came to bring them to us she said, 'These are burnt, is that okay?'\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chef Chu’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6741\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWith the motto inspired by Virginia Woolf, English Modernist Writer, “One cannot think well, love well, sleep well, if one has not dined well,” the legendary Chef Lawrence C.C. Chu is celebrating Chef Chu’s famous restaurant’s 40th Anniversary with his devotion and creativity to Chinese cooking. \u003c/p>\n\u003cp>Orchestrating an oasis of lavish choices of uniquely traditional dishes with his own personal interpretation, Chef Chu’s menu offers a culinary joy of the very best Chinese cuisine has to offer. With the knowledgeable and very polite and eager to please staff, the service is superb, the food is fabulous, the price is right, and the ample portions (share!!) arrive speedy and steamy.\u003c/p>\n\u003cp>But Chef Chu’s is more than just a dining outing, it is an experience of visiting a friendly family-run establishment where people dine, celebrate special occasions, get together for a chat at the bar, and sample the most amazing cuisine of China without leaving the Bay Area. Although I just learned that Chef Lawrence Chu is leading a spectacular Historic Cultural & Culinary Tour of China on October 15 to 30, 2012 (for additional information call Winnie Lee at 916-395-7489).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is lively and busy, but never hectic, with reservations highly recommended. The inviting ambience and the constant buzz of activities are always present at the entry lobby, delightful and charming once you are seated. From the local regular patrons to the visiting CEOs, celebrities and the world’s leaders and dignitaries, such as President Bush Sr., John Kennedy, Jr., Margaret Thatcher, Mikhail Gorbachev, Serena Williams, Jeremy Lin (see his autographed jersey), Steve Young, just to name a few, the restaurant’s “Wall of Fame” displays many autographed photos with kind and warm personal notes to Lawrence Chu, his wife Ruth, and their family: Larry Jr. and Jennifer, who manage and work at the restaurant and successfully continue the well established tradition of being the shining star of Chinese restaurants. Chef Lawrence Chu’s youngest son, Jon M. Chu, the famous Hollywood movie director of the “Step Up 2” and “Step Up 3D” fame, as well as the “Never Say Never” with Justin Bieber and Jaden Smith, invited young stars to taste his father’s famous cuisine on their promotional tour in the Bay Area. Note a large autographed poster of Justin Bieber in the reception area.\u003c/p>\n\u003cp>On my recent visit to his restaurant I purchased Chef’s Chu ($30) colorful, and full of his award-winning recipes and photographs, cookbook. With the title of 40th Anniversary: Celebrating Your Place at Our Table the book reflects perfectly his philosophy of cooking, and our attraction to his famous restaurant. I do not cook, it’s bad for my jewelry… so I will leaf through the book, salivate while I am reading it, and rush to the phone to make reservations. \u003c/p>\n\u003cp>And as one famous movie star and CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>\u003cstrong>Here is a short description of the dishes I have tried at Chef Chu’s restaurant and managed to bring some leftover delicacies home (no cooking next day!)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCrab & Cheese Puffs (crab meat and cream cheese-filled won ton wrappers)\u003cbr>\nHot and Sour Soup (with pork, shrimp, tofu, bamboo shoots, and mushrooms in thick chicken broth, dry sherry, spices)\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nJumbo Prawns Candied Pecans: Deep fried jumbo prawns smothered with light tart-sweet Chinese mustard mayo sauce, sweetened condensed milk, and honey, garnished with candied pecans; it is the all time favorite dish on the menu\u003cbr>\nRack of Lamb with Lemongrass: Pan-seared to succulent perfection rack of lamb marinated in soy sauce, Chinese barbeque sauce, hoisin, rice wine, lemongrass and garlic\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nSautéed Vegetables Delight – a rhapsody of sautéed, in-season vegetables; fresh, crunchy and perfect; in gentle sauce to preserve the taste of every ingredient\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nAlmond Delight: “no guilt” dessert: smooth and creamy almond-flavored gelatin cubes served with a fruit medley. Light and refreshing after a fulfilling meal – this is a true traditional Chinese dessert\u003cbr>\nCrispy Fried Banana: Lightly–battered, deep-fried banana, topped with whipped cream, roasted peanuts with a choice of ice cream. A drizzle of warm melted dark chocolate dazzle your pallet. Light and fluffy – definitely for sharing\u003cbr>\nGlazed Apple: Chef Chu’s signature and very popular “fabulous dessert,” per Chef Chu: fresh apple wedges, lightly battered and deep-fried, dipped in a hot-caramelized syrup. Served in an ice bath to harden the whimsical sculpture-like glaze. \u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nHot tea, water\u003c/p>\n\u003cp>\u003cstrong>On our previous numerous visits we enjoyed:\u003c/strong>\u003cbr>\nTangerine Chicken\u003cbr>\nBraised Fish with Shiitake Mushrooms\u003cbr>\nBraised Fish in Hot Chile Black Bean Sauce\u003cbr>\nWok Seared Salmon in Spicy Black Bean Sauce\u003cbr>\nMinced Shrimp in Lettuce Cups\u003c/p>\n\u003cp>\u003cstrong>In plan for my next visit:\u003c/strong>\u003cbr>\nClassic and Plump Roasted Peking Duck with carved out fat! Marinated in crushed lemongrass and honey-coated barbeque sauce. Deboned and carved by the chef. Served with steamed lotus buns, slivered scallops, and duck sauce. Requires 4 hours advance notice, better yet call the day before.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It’s a long way to Los Altos, especially when I live close to Chinatown in Oakland, but worth the trip. When you walk into Chef Chu’s, the first thing we saw was the kitchen with chefs working away at the stove. The place was bright and clean with a smiling host ready to seat us.\u003c/p>\n\u003cp>At Chef Chu’s everything was good. We started with the Chinese Chicken Salad, lightly dressed and very tasty. The broth of the wonton soup was rich and flavorful, and the wontons were filled with pork stuffing. The servers ladled the soup into bowls, making the experience seem elegant. \u003c/p>\n\u003cp>Lemon Chicken came next, moist inside with a crispy coating and tangy, light and delicious lemon sauce. Finally we finished with Fried Bananas and a bowl of chocolate sauce on the side…decadent!\u003c/p>\n\u003cp>A great experience with excellent food, great service, everything was good. If I lived locally I would definitely go and also enjoy it for a great Saturday night take-out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Chef Chu’s:\u003c/strong> Tuesday, March 13, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This journey did not start off well as we drove for 1 hour and 20 minutes, due to traffic. Once we arrived, immediately I was taking in the ambience of the restaurant. It was very warm and inviting and pretty crowded. I definitely noticed a lot of locals eating at the restaurant, which gave me the impression that this must be a superb Chinese restaurant. Immediately, we were seated into a nice spacious booth. My guests and I were really starving, so not having to wait for a table was nice. Unfortunately that is where it ended. Our waiter came to the table and brought tea and did not bother asking us if we wanted anything else to drink. My husband asked for a wine list, and she came back with water. Then we ordered some pot stickers to start, and when our waitress came to bring them to us she said, “These are burnt, is that okay?” I was shocked that she would even ask us if we wanted to eat burnt pot stickers. We sent the pot stickers back and within 10 minutes she returned with fresh pot stickers. They were very dry, and the shell was very, very greasy. When taking our order, we asked the waitress for recommendations on the menu: that did not happen. We ordered the glazed lemon chicken, sweet and sour prawns, pan-seared black pepper steak, Fresh Clam Soup with Ginger and shrimp fried rice. \u003c/p>\n\u003cp>The shrimp fried rice was very good. It was very fresh and very light. The lemon chicken was horrible; it had a very dry texture and was overcooked, and the sauce was a little too tangy for my blood. The sweet and sour sauce was actually coated on the prawns, which we enjoyed, and the flavor was just right. The dish was tossed with pineapples, green and red peppers, and carrots. Fresh Clam Soup was anything, but fresh and the clams were dry, and I could not taste any ginger, rather I could taste more salt and pepper and basil in the soup. The pan-seared pepper steak was pretty decent. The combination of the sauce mixed with the pepper added a bit more spice to the dish, which was the perfect complement over steamed white rice. We never received a wine list, and the waitress only stopped by our table once to refill the water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall the service was horrible and definitely the food needs a lot of improvements. I would not recommend to my friends even those that live in the area. It was such a disappointment with the service and mediocre food. The positive thing I can say is that the price is really reasonable and the portions are bountiful.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "lanesplitter-pizza-and-pub-restaurant-info",
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"content": "\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6775\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/aHyljQtSDAo\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=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&aq=3&oq=lanesplitter,+oakland,+CA&sll=37.795701,-122.402726&sspn=0.032725,0.035019&ie=UTF8&hq=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=13480705690336645796&hnear=&ll=37.857507,-122.260494&spn=0.047437,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&aq=3&oq=lanesplitter,+oakland,+CA&sll=37.795701,-122.402726&sspn=0.032725,0.035019&ie=UTF8&hq=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=13480705690336645796&hnear=&ll=37.857507,-122.260494&spn=0.047437,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4799 Telegraph Avenue (at 48th Street)\u003cbr>\nOakland, CA, 94609\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-653-5350\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:feedback@lanesplitterpizza.com\">feedback@lanesplitterpizza.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lanesplitterpizza.com\">lanesplitterpizza.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/lanesplitter\">@lanesplitter\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/lanesplitterpizza\">Lanesplitter Pizza and Pub\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Vic Gumper and Daniel Rogers\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Vic Gumper\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian/Pizza\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> New York style thin crust pizza\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> $7.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-Midnight\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/mtyuw\">Map\u003c/a>\u003cbr />\r\n4799 Telegraph Avenue\u003cbr /> Oakland, CA, 94609\u003cbr />\u003cstrong>Phone:\u003c/strong> 510-653-5350\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lanesplitterpizza.com\">lanesplitterpizza.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6775\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6775\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/aHyljQtSDAo'\n title='//www.youtube.com/embed/aHyljQtSDAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&aq=3&oq=lanesplitter,+oakland,+CA&sll=37.795701,-122.402726&sspn=0.032725,0.035019&ie=UTF8&hq=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=13480705690336645796&hnear=&ll=37.857507,-122.260494&spn=0.047437,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&aq=3&oq=lanesplitter,+oakland,+CA&sll=37.795701,-122.402726&sspn=0.032725,0.035019&ie=UTF8&hq=Lanesplitter,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=13480705690336645796&hnear=&ll=37.857507,-122.260494&spn=0.047437,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4799 Telegraph Avenue (at 48th Street)\u003cbr>\nOakland, CA, 94609\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-653-5350\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:feedback@lanesplitterpizza.com\">feedback@lanesplitterpizza.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lanesplitterpizza.com\">lanesplitterpizza.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/lanesplitter\">@lanesplitter\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/lanesplitterpizza\">Lanesplitter Pizza and Pub\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Vic Gumper and Daniel Rogers\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Vic Gumper\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian/Pizza\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> New York style thin crust pizza\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> $7.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-Midnight\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-Midnight\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6759\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLanesplitter is my regular haunt and go-to place for calzone and a beer and it can’t be beat! This time I went with my metal-working friend. We’re two big guys who love to eat, and this is the place to be fully satisfied and have fun. The Chopper Calzone is chock-full of everything meat including, pepperoni, sausage, salami, Canadian bacon, and bacon… tons of flavor and too much to eat, even for me. To wash it down, my favorite beer is the Cumbre del Diablo — an amazing IPA — and for me it compares to the best wines. It’s the perfect pairing for the calzone! \u003c/p>\n\u003cp>Along with the calzone, the salad at Lanesplitter is a must. It arrives with fresh salad greens, garbanzo and kidney beans, tomatoes and sprouts, and is hands down the best salad of all three restaurants.\u003c/p>\n\u003cp>Lanesplitter service is always 100%. I never mind waiting for a table as, once seated, the servers don’t rush you. It’s kid friendly, loud and fun, and full of locals and bikers. Great stuffed-full calzone, fantastic beer…what more can a man ask for?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lanesplitter Pizza and Pub is a very popular restaurant with many young families with their kids — ages 5 to 10 –who make it their regular outing for nice thin-crust pizzas and to get together with their friends. Everyone seems to be happy and fullfilled. Great variety of beers. Wines in bottles or by the glass to select from. \u003c/p>\n\u003cp>I recommend sticking to the extensive selection of pizzas; thin crusted and this one was loaded with cheeses, pepperoni and salty anchovies (an anchovy lover’s paradise!). My order of the vegetarian lasagna was not up to par: although it was soft and smooth, it was never the right temperature, hot on the outside and cold inside. I sent it back for an additional warm-up, but it still came back cold inside and super hot outside the rim of the dish. It also missed some spices and tasted very bland. Is it frozen and warmed up in the micro?\u003c/p>\n\u003cp>The green salad of fresh, lively, and crunchy spinach, lettuce, beans, shredded chickpeas, red cabbage, and additional variety of vegetables with my choice of the honey mustard sauce, big enough for two to share, was perfect. The additional order of 8 puffy breadsticks with melted mozzarella cheese with red spicy sauce for dipping were terrific and ample in supply for us to take home for our next meal. No desserts on the menu, but the servers recommend visiting the ice cream place next door..\u003c/p>\n\u003cp>Very polite and friendly servers.\u003c/p>\n\u003cp>Challenges: parking, very busy after 6pm, no reservations taken.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I loved the idea of trying out new pizza. I went to Lanesplitter with my brother eager to try some New York style pizza in the Bay Area. The parking was very difficult and took about 15 minutes to find a parking spot. There was a large crowd, so I figured we would have to wait before we could eat. Once we arrived at the restaurant, the atmosphere reminded me of my college days with late night tests and quick meals. It’s a very casual place that seems to attract cyclists and all types of local East Bay residents. Our waiter was friendly and very happy to answer questions about the restaurant and to provide us with information about the owners. Once we were seated, we were anxious to order. I started with their house wine and my brother had a beer they had on special, the Celebration Ale on tap. My wine was bit too dry for my taste and certainly not worth the $8.00 for a house wine. My brother is a big Sierra Nevada fan, but thoroughly enjoyed the Celebration Ale because it was similar to the Sierra Nevada. And for $6.00 it definitely was a lot cheaper than most other pale ales.\u003c/p>\n\u003cp>I started my meal by ordering their mixed green salad with vegetables. I was pleasantly surprised at the freshness of the salad and vegetables. I am usually not a fan of veggies in my salad, but I must say the combination of vegetables mixed in with their house made honey mustard vinaigrette was incredible. The sauce was not too tangy and provides just the right amount of spice to the salad. My brother decided to forgo a salad and ordered some of their homemade garlic bread with red sauce. The bread was nice and warm, but the sauce was a bit bland and reminded me of canned tomato sauce. \u003c/p>\n\u003cp>For the main course we ordered the cheese pizza along with a traditional cheese calzone. I love cheese and really enjoyed eating the calzone stuffed with cheese. The calzone was really thick and hot and perfect for sharing with as many as 3-4 people. The calzone came with their famous red sauce and surprisingly it tasted better with the calzone rather than the breadsticks. The $9.25 cost for a large calzone was relatively cheap for the quality. Despite the salad and the calzone, we decided to order a large house 4 cheese thin crust pizza for $21.25. I was surprised by the generous size of the pizza and for $21.25 it is such a good deal for the size. However, despite the large size and the decent price I was very disappointed with the taste. The sauce was very salty and the cheese was too hot so I had to wait for the pizza to cool down before taking another bite. The crust is far from traditional New York style pizza, it was too wide and thick not made for folding. The cheese reminded me of a frozen pizza, it was not fresh and even though it was 4-cheese pizza it was difficult to taste anything but mozzarella cheese. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In conclusion, I would highly disagree with Lanesplitter calling themselves New York style pizza. The service was good and the calzones are exceptional and, in my opinion, better than their pizza. In comparison to other East Bay pizzerias, I must say I have had much better pizza. My guest felt that the pizza was decent at best, but neither worth the drive nor the comparison to New York style pizza. If I lived in the area, I would go to Lanesplitter for their calzone and not their pizza. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanesplitter Pizza and Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6759\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLanesplitter is my regular haunt and go-to place for calzone and a beer and it can’t be beat! This time I went with my metal-working friend. We’re two big guys who love to eat, and this is the place to be fully satisfied and have fun. The Chopper Calzone is chock-full of everything meat including, pepperoni, sausage, salami, Canadian bacon, and bacon… tons of flavor and too much to eat, even for me. To wash it down, my favorite beer is the Cumbre del Diablo — an amazing IPA — and for me it compares to the best wines. It’s the perfect pairing for the calzone! \u003c/p>\n\u003cp>Along with the calzone, the salad at Lanesplitter is a must. It arrives with fresh salad greens, garbanzo and kidney beans, tomatoes and sprouts, and is hands down the best salad of all three restaurants.\u003c/p>\n\u003cp>Lanesplitter service is always 100%. I never mind waiting for a table as, once seated, the servers don’t rush you. It’s kid friendly, loud and fun, and full of locals and bikers. Great stuffed-full calzone, fantastic beer…what more can a man ask for?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lanesplitter Pizza and Pub is a very popular restaurant with many young families with their kids — ages 5 to 10 –who make it their regular outing for nice thin-crust pizzas and to get together with their friends. Everyone seems to be happy and fullfilled. Great variety of beers. Wines in bottles or by the glass to select from. \u003c/p>\n\u003cp>I recommend sticking to the extensive selection of pizzas; thin crusted and this one was loaded with cheeses, pepperoni and salty anchovies (an anchovy lover’s paradise!). My order of the vegetarian lasagna was not up to par: although it was soft and smooth, it was never the right temperature, hot on the outside and cold inside. I sent it back for an additional warm-up, but it still came back cold inside and super hot outside the rim of the dish. It also missed some spices and tasted very bland. Is it frozen and warmed up in the micro?\u003c/p>\n\u003cp>The green salad of fresh, lively, and crunchy spinach, lettuce, beans, shredded chickpeas, red cabbage, and additional variety of vegetables with my choice of the honey mustard sauce, big enough for two to share, was perfect. The additional order of 8 puffy breadsticks with melted mozzarella cheese with red spicy sauce for dipping were terrific and ample in supply for us to take home for our next meal. No desserts on the menu, but the servers recommend visiting the ice cream place next door..\u003c/p>\n\u003cp>Very polite and friendly servers.\u003c/p>\n\u003cp>Challenges: parking, very busy after 6pm, no reservations taken.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed Lanesplitter Pizza and Pub:\u003c/strong> Tuesday, March 6, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I loved the idea of trying out new pizza. I went to Lanesplitter with my brother eager to try some New York style pizza in the Bay Area. The parking was very difficult and took about 15 minutes to find a parking spot. There was a large crowd, so I figured we would have to wait before we could eat. Once we arrived at the restaurant, the atmosphere reminded me of my college days with late night tests and quick meals. It’s a very casual place that seems to attract cyclists and all types of local East Bay residents. Our waiter was friendly and very happy to answer questions about the restaurant and to provide us with information about the owners. Once we were seated, we were anxious to order. I started with their house wine and my brother had a beer they had on special, the Celebration Ale on tap. My wine was bit too dry for my taste and certainly not worth the $8.00 for a house wine. My brother is a big Sierra Nevada fan, but thoroughly enjoyed the Celebration Ale because it was similar to the Sierra Nevada. And for $6.00 it definitely was a lot cheaper than most other pale ales.\u003c/p>\n\u003cp>I started my meal by ordering their mixed green salad with vegetables. I was pleasantly surprised at the freshness of the salad and vegetables. I am usually not a fan of veggies in my salad, but I must say the combination of vegetables mixed in with their house made honey mustard vinaigrette was incredible. The sauce was not too tangy and provides just the right amount of spice to the salad. My brother decided to forgo a salad and ordered some of their homemade garlic bread with red sauce. The bread was nice and warm, but the sauce was a bit bland and reminded me of canned tomato sauce. \u003c/p>\n\u003cp>For the main course we ordered the cheese pizza along with a traditional cheese calzone. I love cheese and really enjoyed eating the calzone stuffed with cheese. The calzone was really thick and hot and perfect for sharing with as many as 3-4 people. The calzone came with their famous red sauce and surprisingly it tasted better with the calzone rather than the breadsticks. The $9.25 cost for a large calzone was relatively cheap for the quality. Despite the salad and the calzone, we decided to order a large house 4 cheese thin crust pizza for $21.25. I was surprised by the generous size of the pizza and for $21.25 it is such a good deal for the size. However, despite the large size and the decent price I was very disappointed with the taste. The sauce was very salty and the cheese was too hot so I had to wait for the pizza to cool down before taking another bite. The crust is far from traditional New York style pizza, it was too wide and thick not made for folding. The cheese reminded me of a frozen pizza, it was not fresh and even though it was 4-cheese pizza it was difficult to taste anything but mozzarella cheese. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In conclusion, I would highly disagree with Lanesplitter calling themselves New York style pizza. The service was good and the calzones are exceptional and, in my opinion, better than their pizza. In comparison to other East Bay pizzerias, I must say I have had much better pizza. My guest felt that the pizza was decent at best, but neither worth the drive nor the comparison to New York style pizza. If I lived in the area, I would go to Lanesplitter for their calzone and not their pizza. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>chiaroscuro: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6779\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/igfwfffYXNU\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=chiaroscuro,+san+francisco,+CA&aq=&sll=37.400674,-122.113571&sspn=0.032899,0.035019&ie=UTF8&hq=chiaroscuro,+san+francisco,+CA&t=m&cid=13981908468599808756&hnear=&ll=37.841512,-122.384262&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=chiaroscuro,+san+francisco,+CA&aq=&sll=37.400674,-122.113571&sspn=0.032899,0.035019&ie=UTF8&hq=chiaroscuro,+san+francisco,+CA&t=m&cid=13981908468599808756&hnear=&ll=37.841512,-122.384262&spn=0.094894,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n550 Washington Street (between Sansome and Montgomery Streets)\u003cbr>\nSan Francisco, CA 94111 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-362-6012\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:events@chiaroscurosf.com\">events@chiaroscurosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chiaroscurosf.com\">chiaroscurosf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/chiaroscuro2011\">@chiaroscuro2011\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Chiaroscuro/134801633239632\">chiaroscuro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners\u003c/strong> Alessandro Campitelli\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alessandro Campitelli\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mark Zauski\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Roman Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pasta\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> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca>Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, but 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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-362-6012\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:events@chiaroscurosf.com\">events@chiaroscurosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chiaroscurosf.com\">chiaroscurosf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/chiaroscuro2011\">@chiaroscuro2011\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Chiaroscuro/134801633239632\">chiaroscuro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners\u003c/strong> Alessandro Campitelli\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alessandro Campitelli\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mark Zauski\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Roman Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pasta\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> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca>Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, but 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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>chiaroscuro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6749\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChiaroscuro – the word itself means light-dark….this is a perfect way to describe this outstanding restaurant. The restaurant is an elegant and sophisticated place that offers versatility in their menu elections. The servers are exceptionally dynamic and are knowledgeable about the menu and are passionate about their recommendation. I have been eating at Chiaroscuro for over a year and I have never been disappointed. The chef takes pride in the quality of food by utilizing local ingredients. \u003c/p>\n\u003cp>I decided to celebrate my husband’s birthday dinner at the restaurant as it offers a mystical, fun, and sophisticated environment. From the moment we sat down, the staff was eagerly waiting to serve you and to talk about the menu. We each ordered a different appetizer which range from the warm octopus salad to the fritturina mista (calamari). The fritturina is usually served during lunch, but the chef was happy to prepare it for my husband, and it was fantastic. The calamari was not over cooked and not too greasy. It was wonderful and cooked to perfection and it was the right amount to share with 3 people. I had the warm octopus salad with the crispy Yukon gold potatoes, frisee, peranzana olives, toasted pistachios, and pickled onion. This dish was amazing and the octopus was cooked to perfection. Following the appetizer I ordered the half order of the carbonara, and it was to die for. This has always been my “go-to” at Chiaroscuro. I like the fact that at lunch you can order a small portion and have a larger portion for dinner; they will accommodate. This dish is what keeps me coming to the restaurant. I have travelled all over Italy and I have never eaten anything as good as this dish. The chef does an exceptional job with this dish by balancing the cheese and pasta while maintaining lightness to the dish. The moment you take the first bite you are sold, and it instantly reminds you of being in another place in time. The rest of my guests ordered the carbonara and loved it so much that one of them ordered a second portion. \u003c/p>\n\u003cp>If that was not enough, we were still eager to try a third course, and I could not resist trying the monkfish because this was my chance to venture out a bit. Let me say, “I was not disappointed.” The fish was light and flaky and very very fresh. The presentation was impeccable, and it was an excellent finish to a wonderful meal. Although, we brought our own wine, the wine selection is excellent and very well selected to complement the menu. In closing, I would recommend this restaurant to anyone that is looking for a modern, sophisticated restaurant with exceptional food coupled with an exceptional staff.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI rode my bicycle straight from work to Chiaroscuro… big mistake! This place is elegant, romantic, and not the right place for my work clothes. When my wife arrived, the first thing she said was that she, too, was underdressed… it didn’t seem to matter to the staff though, the service was perfect!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The interior is almost like a mission church with cement seats but softened with white padded pillows. The style is clean and modern. And the food is amazing with beautiful presentations and sauces that are an explosion of flavor. The chef sent out a small sample of the Rabbit Pâté that was tasty and a great start to the evening. The bread was soft and delicious with tomato-butter, I was perfectly happy with just these two… but then the pasta arrived… called Trilogia, it’s a dish with three spirals, looking like a 50’s beehive, of the most wonderful, differently dressed, pasta. I had to eat each mound before moving on to the next and I couldn’t name my favorite, they were all so good. The best pasta, ever.\u003c/p>\n\u003cp>Paul the wine director chose and delivered flawless service, choosing perfect wines and then giving me the details on the back of a card… he’s really on his game.\u003c/p>\n\u003cp>I have eaten at other places but this is the best and although expensive, because of the service I feel that I spent every dollar wisely. This is a destination place that made me feel like a king!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Tuesday, February 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Arrivederci, Roma… Buona Sera, “Chiaroscuro” in San Francisco!\u003cbr>\nExecutive Chef/Owner Alessandro Campitelli, a native of Rome, Italy, is creating and serving a dining experience of a memorable culinary and artistic journey to Italy without leaving the Bay Area. On my recent outing to San Francisco Symphony’s concert, and as an overture to a lovely evening in the city, my husband and I decided to have an early dinner at Chiaroscuro**, which was a masterpiece with its food as the star! From the professional, well informed, and extremely accommodating staff (Paul, Alex and Jeannette) to superbly prepared and served cuisine accompanied by an interesting selection of very compatible wines, to the elegant ambience and decorum with open kitchen to see the culinary team in action, Chef Alessandro orchestrates a sophisticated and deliciously amazing dining experience. Ask chef about his collection of lithographs in the hallway…\u003c/p>\n\u003cp>The lingering memories of the fabulous visit to this restaurant with the bravado of the Symphony’s performance were the perfect grand finale for our night on the town. We are ready for this repeat performance. Bravo and grazie, Chef Alessandro, and cheers to Chiaroscuro and its staff. Ciao!\u003c/p>\n\u003cp>And as one famous movie star and past CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>Here is a short description of the dishes I have tried at Chiaroscuro restaurant: \u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCompliment of the Chef: Amuse-Bouche, Chef’s Special Antipasti: carrots, endive, bell peppers, spring onion\u003cbr>\nScamorza: salty cheese melting over San Daniele prosciutto, grilled asparagus, poached quail egg with truffle pearls, oil.\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nTrilogia: tasting of three classic Roman pastas: spaghetti carbonara, rigatoni amatriciana, vermicelli cacio e pepe – all Chiaroscuro’s signature pastas\u003cbr>\nRana Pescatrice: monkfish, fried oyster, porcini-lemongrass broth, smoked sunchokes, sautéed wild mushrooms, buttery leeks\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nMushroom rolls, freshly baked each day with serving of the roasted tomatoes butter.\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nProfiteroles: house made creampuffs topped with warm dark chocolate sauce, filled with chantilly cream. Probably the most delicious dessert I have ever tasted!\u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nWine by the glass:\u003cbr>\nPinot Nero – from Italy’s northern region of Alto Adige\u003cbr>\nTorgiano Rosso – from Italy’s northern region of Umbria\u003cbr>\nWater: Lauretana, mineral water from the Italian Alps\u003cbr>\nCoffee: Italian Cappuccino\u003c/p>\n\u003cp>\u003cstrong>Regret: Don’t be in a rush to make a concert, just stay longer, enjoy and make an exclusive date with Chiaroscuro and Chef Alessandro\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>** From the restaurant’s website: Chiaroscuro, Italian for clear/dark, is a term in art for a contrast between light and dark, often associated with the Italian renaissance painter Caravaggio, whose technique used to describe bold contrasts affecting a whole composition and used to achieve a sense of volume in modeling three-dimensional objects. This concept of contrasts and volume is expressed through the restaurant’s décor of the dining room, marked by high backed banquettes and an open kitchen.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>chiaroscuro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6749\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6734\">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/cp703iPod.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/chandra-love125x125.jpg\" alt=\"Chandra Love\" title=\"Chandra Love\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> chiaroscuro\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChiaroscuro – the word itself means light-dark….this is a perfect way to describe this outstanding restaurant. The restaurant is an elegant and sophisticated place that offers versatility in their menu elections. The servers are exceptionally dynamic and are knowledgeable about the menu and are passionate about their recommendation. I have been eating at Chiaroscuro for over a year and I have never been disappointed. The chef takes pride in the quality of food by utilizing local ingredients. \u003c/p>\n\u003cp>I decided to celebrate my husband’s birthday dinner at the restaurant as it offers a mystical, fun, and sophisticated environment. From the moment we sat down, the staff was eagerly waiting to serve you and to talk about the menu. We each ordered a different appetizer which range from the warm octopus salad to the fritturina mista (calamari). The fritturina is usually served during lunch, but the chef was happy to prepare it for my husband, and it was fantastic. The calamari was not over cooked and not too greasy. It was wonderful and cooked to perfection and it was the right amount to share with 3 people. I had the warm octopus salad with the crispy Yukon gold potatoes, frisee, peranzana olives, toasted pistachios, and pickled onion. This dish was amazing and the octopus was cooked to perfection. Following the appetizer I ordered the half order of the carbonara, and it was to die for. This has always been my “go-to” at Chiaroscuro. I like the fact that at lunch you can order a small portion and have a larger portion for dinner; they will accommodate. This dish is what keeps me coming to the restaurant. I have travelled all over Italy and I have never eaten anything as good as this dish. The chef does an exceptional job with this dish by balancing the cheese and pasta while maintaining lightness to the dish. The moment you take the first bite you are sold, and it instantly reminds you of being in another place in time. The rest of my guests ordered the carbonara and loved it so much that one of them ordered a second portion. \u003c/p>\n\u003cp>If that was not enough, we were still eager to try a third course, and I could not resist trying the monkfish because this was my chance to venture out a bit. Let me say, “I was not disappointed.” The fish was light and flaky and very very fresh. The presentation was impeccable, and it was an excellent finish to a wonderful meal. Although, we brought our own wine, the wine selection is excellent and very well selected to complement the menu. In closing, I would recommend this restaurant to anyone that is looking for a modern, sophisticated restaurant with exceptional food coupled with an exceptional staff.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/chuck-mignacco125x125.jpg\" alt=\"Chuck Mignacco\" title=\"Chuck Mignacco\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chuck\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanesplitter Pizza and Pub\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Wednesday, March 7, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI rode my bicycle straight from work to Chiaroscuro… big mistake! This place is elegant, romantic, and not the right place for my work clothes. When my wife arrived, the first thing she said was that she, too, was underdressed… it didn’t seem to matter to the staff though, the service was perfect!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The interior is almost like a mission church with cement seats but softened with white padded pillows. The style is clean and modern. And the food is amazing with beautiful presentations and sauces that are an explosion of flavor. The chef sent out a small sample of the Rabbit Pâté that was tasty and a great start to the evening. The bread was soft and delicious with tomato-butter, I was perfectly happy with just these two… but then the pasta arrived… called Trilogia, it’s a dish with three spirals, looking like a 50’s beehive, of the most wonderful, differently dressed, pasta. I had to eat each mound before moving on to the next and I couldn’t name my favorite, they were all so good. The best pasta, ever.\u003c/p>\n\u003cp>Paul the wine director chose and delivered flawless service, choosing perfect wines and then giving me the details on the back of a card… he’s really on his game.\u003c/p>\n\u003cp>I have eaten at other places but this is the best and although expensive, because of the service I feel that I spent every dollar wisely. This is a destination place that made me feel like a king!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/lina-broydo125x125.jpg\" alt=\"Lina Broydo\" title=\"Lina Broydo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Relations Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos Hills\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chef Chu’s\u003cbr>\n\u003cstrong>Reviewed chiaroscuro:\u003c/strong> Tuesday, February 28, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Arrivederci, Roma… Buona Sera, “Chiaroscuro” in San Francisco!\u003cbr>\nExecutive Chef/Owner Alessandro Campitelli, a native of Rome, Italy, is creating and serving a dining experience of a memorable culinary and artistic journey to Italy without leaving the Bay Area. On my recent outing to San Francisco Symphony’s concert, and as an overture to a lovely evening in the city, my husband and I decided to have an early dinner at Chiaroscuro**, which was a masterpiece with its food as the star! From the professional, well informed, and extremely accommodating staff (Paul, Alex and Jeannette) to superbly prepared and served cuisine accompanied by an interesting selection of very compatible wines, to the elegant ambience and decorum with open kitchen to see the culinary team in action, Chef Alessandro orchestrates a sophisticated and deliciously amazing dining experience. Ask chef about his collection of lithographs in the hallway…\u003c/p>\n\u003cp>The lingering memories of the fabulous visit to this restaurant with the bravado of the Symphony’s performance were the perfect grand finale for our night on the town. We are ready for this repeat performance. Bravo and grazie, Chef Alessandro, and cheers to Chiaroscuro and its staff. Ciao!\u003c/p>\n\u003cp>And as one famous movie star and past CA governor says: “I’ll be back.”\u003c/p>\n\u003cp>Here is a short description of the dishes I have tried at Chiaroscuro restaurant: \u003c/p>\n\u003cp>\u003cstrong>Appetizer/Salad:\u003c/strong>\u003cbr>\nCompliment of the Chef: Amuse-Bouche, Chef’s Special Antipasti: carrots, endive, bell peppers, spring onion\u003cbr>\nScamorza: salty cheese melting over San Daniele prosciutto, grilled asparagus, poached quail egg with truffle pearls, oil.\u003c/p>\n\u003cp>\u003cstrong>Main Course:\u003c/strong>\u003cbr>\nTrilogia: tasting of three classic Roman pastas: spaghetti carbonara, rigatoni amatriciana, vermicelli cacio e pepe – all Chiaroscuro’s signature pastas\u003cbr>\nRana Pescatrice: monkfish, fried oyster, porcini-lemongrass broth, smoked sunchokes, sautéed wild mushrooms, buttery leeks\u003c/p>\n\u003cp>\u003cstrong>Side Dish:\u003c/strong>\u003cbr>\nMushroom rolls, freshly baked each day with serving of the roasted tomatoes butter.\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nProfiteroles: house made creampuffs topped with warm dark chocolate sauce, filled with chantilly cream. Probably the most delicious dessert I have ever tasted!\u003c/p>\n\u003cp>\u003cstrong>Beverage:\u003c/strong>\u003cbr>\nWine by the glass:\u003cbr>\nPinot Nero – from Italy’s northern region of Alto Adige\u003cbr>\nTorgiano Rosso – from Italy’s northern region of Umbria\u003cbr>\nWater: Lauretana, mineral water from the Italian Alps\u003cbr>\nCoffee: Italian Cappuccino\u003c/p>\n\u003cp>\u003cstrong>Regret: Don’t be in a rush to make a concert, just stay longer, enjoy and make an exclusive date with Chiaroscuro and Chef Alessandro\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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