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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp702iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dreamingtreewines.com/\">\u003cstrong>2009 Dreaming Tree “Crush” red blend, North Coast, California $15\u003c/strong>\u003c/a>\u003cbr>\nA collaboration between Sonoma winemaker Steve Reeder and musician Dave Matthews, Dreaming Tree is a new label that focuses on drinkability, sustainability, and affordability. Crush is a Merlot-based red blend that’s as smooth to drink as it is listening to Dave Matthews sing. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dreamingtreewines.com/\">\u003cstrong>2010 Dreaming Tree Chardonnay, Central Coast, California $15\u003c/strong>\u003c/a>\u003cbr>\nJust like Dave’s group — where each instrument marries with the others to make the whole band work — the toasty oak notes of this Chardonnay complement its tropical fruit flavors and racy acidity. This is a succulent white that will please just about any palate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heartlandwines.com.au/\">\u003cstrong>2009 Heartland Cabernet Sauvignon, South Australia $18\u003c/strong>\u003c/a>\u003cbr>\nOne of Aussie’s hottest young winemakers, Ben Glaetzer, crafts the Heartland wines to capture the essence of South Australia’s Langhorne Creek and Limestone Coast regions. This red is structured and full-bodied but with a sassy sense of fun, too. It’s one to drink now with burgers and steak and simply enjoy. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Back A Yard Caribbean American Grill: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6666\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/KStDpjwoBrM\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=Back+A+Yard+Grill,+Willow+Road,+Menlo+Park,+CA&aq=0&oq=back+a+yard+&sll=37.0625,-95.677068&sspn=56.462693,72.070313&ie=UTF8&hq=Back+A+Yard+Grill,+Willow+Road,+Menlo+Park,+CA&t=m&cid=13546420112917142731&hnear=&ll=37.492158,-122.145653&spn=0.047671,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Back+A+Yard+Grill,+Willow+Road,+Menlo+Park,+CA&aq=0&oq=back+a+yard+&sll=37.0625,-95.677068&sspn=56.462693,72.070313&ie=UTF8&hq=Back+A+Yard+Grill,+Willow+Road,+Menlo+Park,+CA&t=m&cid=13546420112917142731&hnear=&ll=37.492158,-122.145653&spn=0.047671,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1189 Willow Road (at Newbridge Street)\u003cbr>\nMenlo Park, CA 94025\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy) \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-323-4244\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cater@backayard.net\">cater@backayard.net \u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.backayard.net/\">backayard.net\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/BackAyard/270234919664676\">Back A Yard Caribbean American Grill\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Robert Simpson\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Robert Simpson\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean/American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Jerk dishes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-8:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-8:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-8:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-8:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-8:00pm\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> Catering deliveries only\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> $15-$25\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>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Back A Yard Caribbean American Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6636\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Friday, February 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI haven’t had a chance to go to Jamaica (yet!), but the bright, bold flavors of Back A Yard’s jerk sauce transports me instantly to a place with sun, sand, surf, and steel drum beats.\u003c/p>\n\u003cp>AMBIANCE: Back A Yard is a small hole-in-the-wall-ish restaurant situated in not the nicest of neighborhoods. But once you look past the grimy exterior and walk in the door, you’re surrounded by brightly painted murals, delicious aromas, and smiling faces. Sure, the space is a bit cramped, but if you can’t find a seat, you can always take your food to go.\u003c/p>\n\u003cp>SERVICE: The staff working behind the register can sometimes come off as aloof, but are usually warm and friendly. While waiting for my food to come out, I’m usually asked if I want a glass of water, and if I take a seat no one really minds, even if I’m taking my food to go. They’ll bring you your food as soon as it’s out of the kitchen, and leave you alone for the remainder of your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>FOOD: I’ve tried a variety of Back A Yard’s offerings (both on my own and for catered events), and always end up returning to the jerk pork. The cut of meat they use has changed over the years (from belly to loin to something in between), but the dish is still delicious. All their meals come with side salad, rice and beans, and fried plantains.\u003c/p>\n\u003cp>***Jerk Pork ($9.25): Really tender and juicy, and dressed perfectly with that amazing jerk sauce. I always ask for extra sauce so I can eat the side salad with it, and drench the pork and rice and beans in it. MMM so spicy (both in heat and flavor), and really packs a punch… I can’t help but grin when I take a bite. I like saving the fried plantains for last– they’re always so sweet and really round out the meal.\u003c/p>\n\u003cp>– Curry Goat ($12.50): This dish was also SUPER yummy, but a smidge more difficult to eat (has bones). The goat was fairly tender, and not gamey at all, though the curry sauce would’ve masked it if there was any. The best thing about this dish was that everything is super piping hot– the rice&beans are smothered in the curry gravy/sauce; the entire dish was just so comforting and homey. If it is ever cold in Jamaica, I imagine this is what people would crave.\u003c/p>\n\u003cp>OVERALL: Back A Yard has definitely become a fixture in my go-to restaurant rotation; j’adore! I love that it’s so unique– there aren’t a ton of Caribbean restaurants in the Bay Area, so I feel super lucky to have this place basically down the street from me. I can’t attest to its authenticity, but you can’t deny that the food is DELICIOUS. I’ll be back and bringing friends.\u003c/p>\n\u003cp>FYI: you can get the jerk chicken with white meat only ($1 more, but no bones, and still tender and juicy!).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI don’t get down to the South Bay as much as I used to, so I am not as familiar with the restaurant scene as I am with other parts of the Bay Area. Reading the menu for Back A Yard Caribbean American Grill, it sounded like I could be in for a real treat, if it was truly authentic Caribbean food. I’m not a Caribbean food aficionado yet I have experienced a wide variability in the quality of the restaurants offering it around the Bay. But the name alone made me curious about this place. What did it mean? I was intrigued.\u003c/p>\n\u003cp>It was quite easy to get to, right off of the highway. But you could easily miss it if you don’t know where you are going. The outside of the restaurant is a very plain storefront, much as I expected it might be. It was very clean with big plate glass windows and several tables on the sidewalk for outside seating. As you enter, you realize that it is a small place, and we were glad we got there before noon, so that tables would be available. You look around and the walls are ablaze with color. Wonderfully bright and cheerful murals cover the walls. Red leather chairs added additional color. The counter front was corrugated metal – just like you might imagine seeing if this place was truly in the Caribbean.\u003c/p>\n\u003cp>As we walked in the Jerk Chicken Meal went by us on the way to someone’s table. The aroma was intoxicating. This smells like it is going to be good! The handwritten white board menus gave several dining options – Jamaican Jerk Meals, BBQ Meals, Seafood, Sandwiches, and Salads. Additionally, the Chef’s Daily Special, which was Curried Chicken the day we were there. \u003c/p>\n\u003cp>We spent a few minutes reviewing our options, but I think the enticement of the Jerk Chicken was too much to pass up. We stepped up to the counter and ordered one Jerk Chicken Meal and one Jerk Pork Meal, along with the fresh juice of the day – Mango Passion Fruit. Now, it was time for the waiting. Many people came in and out, picking up take out, so that was a good sign. The juice was delicious. It was just the right amount of sweetness. I watched with anticipation as other plates were brought to the tables. The wait was not long for the food to arrive. Both plates were piled high with meat, along with rice and beans, fried plantains, and a green salad. My pork was beautiful chunks of I assume shoulder covered with the Jerk Sauce. First bite was really, really good. Pork perfectly cooked and tender, and the sauce had just the right amount of heat. Additional sauce was provided and I used it all up. The juice was a perfect complement to the spicy meat. The chicken was also very tasty. Dark meat was still so tender and the skin glistened with the yummy sauce (you can get all white meat for $1 extra, but I think jerk style lends itself the dark meat). Both were great, but if I had to pick only one it would be the pork. Heck, next time I’ll get the Pork and Chicken combo and have both all to myself. The rest of the dish was also satisfying. The plantains were beautifully browned and delicious. The rice and beans had some very nice flavors although it was a little sticky. The salad was a basic iceberg lettuce salad with a packet of buttermilk dressing on top (the kind you tear open and squeeze out). I could have done without it, but who comes here for the iceberg lettuce.\u003c/p>\n\u003cp>Both of us were quite full, we couldn’t possibly fit in dessert. Maybe order some for later, so we got the Sweet Potato Pudding and the Key Lime Pie. Get some work done and have them after we digested. Well, we made it back to my friend’s house and the temptation was too great – time to try dessert. The Sweet Potato pudding was really a pie, and it was quite good – sweet with just the right amount of spices to give it the hint of savory. The Key Lime Pie was delicate and light. It was more subtle and frankly a more satisfying version. The key lime flavor and the sugar were there but were part of the overall pie and not overpowering as they can be in some versions. Both were a great way to end.\u003c/p>\n\u003cp>My overall experience was quite favorable. If I am in the South Bay, I would make a side trip to go back. The staff was quite friendly and efficient, the atmosphere inside was very cheerful, and the food was divine. My friend lives 10 minutes away, and I think it might become a regular for him and his family. Oh, and the menu explained the name – “Back A Yard” simply means the way things are done “Back Home.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday & Friday, March 1 & 2, 2012 (lunch); Monday, March 7, 2012 (dinner)\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been in love with Jamaican food since visiting the island over twenty years ago. I have since returned to Jamaica several times. I have learned that Jamaicans are easygoing people who are serious about their food. Chicken should be the national bird, and Jerk Chicken is prepared everywhere, including makeshift BBQs on the side of the road and huts near the beach. \u003c/p>\n\u003cp>The Jamaican restaurant Back a Yard is easy to find right off highway 101 at Willow Road. It is a small place that is easily hidden by the large crowds that surround it at lunchtime. I stopped in for lunch one day when I was in the area for business and came back twice in the next week because I could not stop thinking about the food. \u003c/p>\n\u003cp>My first visit I ordered food to go over the phone as I drove home from meetings in San Jose. A woman with a Jamaican accent helped me order, and she was very patient and helpful despite it sounding very busy. She let me know what the special of the day was, and fortunately for me it was curried goat. I know from my travels to Jamaica how good curried goat can be. I got a jerk chicken and curried goat combo plate for $16.00. It included red beans and rice, plus fried plantains and a side salad. The Jerk Chicken was perfect! Tender and perfectly spicy. They also provide a small side of authentic jerk sauce that brought me back to my days in Jamaica. The plantains were tasty and not too sweet or oily. The goat with yellow curry sauce was hot, just the way it should be, and the meat fell right off the bone. \u003c/p>\n\u003cp>The next day I returned with a colleague for a sit down lunch. We got there at 11:30 am and just barely missed the lunch rush. As soon as we sat down, a steady stream of patrons appeared out of nowhere and just kept coming. We enjoyed people watching, as locals from around the block mixed in with preppy financiers and casual techies. Most people were getting food to go as the space inside and out filled up. I did see some people show up early and find a table for seven. \u003c/p>\n\u003cp>I tried the Salmon Salad, and my friend had the jerk chicken and salmon combo. Everything was great. The salmon was cut like a steak, thick in the middle, and was cooked perfectly. The salad was not as green as I would have liked, and the tomatoes were not very flavorful, but I enjoyed the salmon. I returned on Wednesday of the next week for dinner, and was curious to see if the crowds were still there at night. I arrived at 7:30 pm and was happy to see the line was not long and tables were available. A buddy who works in Palo Alto met me there. We ordered the Jerk Chicken and Ox Tail Combo and the BBQ Pork Rib plate. The Ox Tail was good but not at good as the goat. It was tender off the bone with a rich dark gravy. My friend had the rib plate that he liked that had a thick BBQ sauce on it that was very good. The ribs were tender but not falling off the bone, which is perfect for ribs you eat with your hands. The young woman at the counter recommended we try the corn festivals, which are deep fried cornballs. They were great with the meal and we enjoyed them more as the meal progressed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall the experience was very good. I would recommend this place to others and I am looking forward to returning to this authentic Jamaican Grill. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Susanna:\u003c/strong> \"I've tried a variety of Back A Yard's offerings (both on my own and for catered events), and always end up returning to the jerk pork.\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"Pork perfectly cooked and tender, and the sauce had just the right amount of heat.\"\u003cbr />\r\n\u003cstrong>Ted:\u003c/strong> \"The Jerk Chicken was perfect!\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Back A Yard Caribbean American Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6636\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Friday, February 10, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI haven’t had a chance to go to Jamaica (yet!), but the bright, bold flavors of Back A Yard’s jerk sauce transports me instantly to a place with sun, sand, surf, and steel drum beats.\u003c/p>\n\u003cp>AMBIANCE: Back A Yard is a small hole-in-the-wall-ish restaurant situated in not the nicest of neighborhoods. But once you look past the grimy exterior and walk in the door, you’re surrounded by brightly painted murals, delicious aromas, and smiling faces. Sure, the space is a bit cramped, but if you can’t find a seat, you can always take your food to go.\u003c/p>\n\u003cp>SERVICE: The staff working behind the register can sometimes come off as aloof, but are usually warm and friendly. While waiting for my food to come out, I’m usually asked if I want a glass of water, and if I take a seat no one really minds, even if I’m taking my food to go. They’ll bring you your food as soon as it’s out of the kitchen, and leave you alone for the remainder of your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>FOOD: I’ve tried a variety of Back A Yard’s offerings (both on my own and for catered events), and always end up returning to the jerk pork. The cut of meat they use has changed over the years (from belly to loin to something in between), but the dish is still delicious. All their meals come with side salad, rice and beans, and fried plantains.\u003c/p>\n\u003cp>***Jerk Pork ($9.25): Really tender and juicy, and dressed perfectly with that amazing jerk sauce. I always ask for extra sauce so I can eat the side salad with it, and drench the pork and rice and beans in it. MMM so spicy (both in heat and flavor), and really packs a punch… I can’t help but grin when I take a bite. I like saving the fried plantains for last– they’re always so sweet and really round out the meal.\u003c/p>\n\u003cp>– Curry Goat ($12.50): This dish was also SUPER yummy, but a smidge more difficult to eat (has bones). The goat was fairly tender, and not gamey at all, though the curry sauce would’ve masked it if there was any. The best thing about this dish was that everything is super piping hot– the rice&beans are smothered in the curry gravy/sauce; the entire dish was just so comforting and homey. If it is ever cold in Jamaica, I imagine this is what people would crave.\u003c/p>\n\u003cp>OVERALL: Back A Yard has definitely become a fixture in my go-to restaurant rotation; j’adore! I love that it’s so unique– there aren’t a ton of Caribbean restaurants in the Bay Area, so I feel super lucky to have this place basically down the street from me. I can’t attest to its authenticity, but you can’t deny that the food is DELICIOUS. I’ll be back and bringing friends.\u003c/p>\n\u003cp>FYI: you can get the jerk chicken with white meat only ($1 more, but no bones, and still tender and juicy!).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI don’t get down to the South Bay as much as I used to, so I am not as familiar with the restaurant scene as I am with other parts of the Bay Area. Reading the menu for Back A Yard Caribbean American Grill, it sounded like I could be in for a real treat, if it was truly authentic Caribbean food. I’m not a Caribbean food aficionado yet I have experienced a wide variability in the quality of the restaurants offering it around the Bay. But the name alone made me curious about this place. What did it mean? I was intrigued.\u003c/p>\n\u003cp>It was quite easy to get to, right off of the highway. But you could easily miss it if you don’t know where you are going. The outside of the restaurant is a very plain storefront, much as I expected it might be. It was very clean with big plate glass windows and several tables on the sidewalk for outside seating. As you enter, you realize that it is a small place, and we were glad we got there before noon, so that tables would be available. You look around and the walls are ablaze with color. Wonderfully bright and cheerful murals cover the walls. Red leather chairs added additional color. The counter front was corrugated metal – just like you might imagine seeing if this place was truly in the Caribbean.\u003c/p>\n\u003cp>As we walked in the Jerk Chicken Meal went by us on the way to someone’s table. The aroma was intoxicating. This smells like it is going to be good! The handwritten white board menus gave several dining options – Jamaican Jerk Meals, BBQ Meals, Seafood, Sandwiches, and Salads. Additionally, the Chef’s Daily Special, which was Curried Chicken the day we were there. \u003c/p>\n\u003cp>We spent a few minutes reviewing our options, but I think the enticement of the Jerk Chicken was too much to pass up. We stepped up to the counter and ordered one Jerk Chicken Meal and one Jerk Pork Meal, along with the fresh juice of the day – Mango Passion Fruit. Now, it was time for the waiting. Many people came in and out, picking up take out, so that was a good sign. The juice was delicious. It was just the right amount of sweetness. I watched with anticipation as other plates were brought to the tables. The wait was not long for the food to arrive. Both plates were piled high with meat, along with rice and beans, fried plantains, and a green salad. My pork was beautiful chunks of I assume shoulder covered with the Jerk Sauce. First bite was really, really good. Pork perfectly cooked and tender, and the sauce had just the right amount of heat. Additional sauce was provided and I used it all up. The juice was a perfect complement to the spicy meat. The chicken was also very tasty. Dark meat was still so tender and the skin glistened with the yummy sauce (you can get all white meat for $1 extra, but I think jerk style lends itself the dark meat). Both were great, but if I had to pick only one it would be the pork. Heck, next time I’ll get the Pork and Chicken combo and have both all to myself. The rest of the dish was also satisfying. The plantains were beautifully browned and delicious. The rice and beans had some very nice flavors although it was a little sticky. The salad was a basic iceberg lettuce salad with a packet of buttermilk dressing on top (the kind you tear open and squeeze out). I could have done without it, but who comes here for the iceberg lettuce.\u003c/p>\n\u003cp>Both of us were quite full, we couldn’t possibly fit in dessert. Maybe order some for later, so we got the Sweet Potato Pudding and the Key Lime Pie. Get some work done and have them after we digested. Well, we made it back to my friend’s house and the temptation was too great – time to try dessert. The Sweet Potato pudding was really a pie, and it was quite good – sweet with just the right amount of spices to give it the hint of savory. The Key Lime Pie was delicate and light. It was more subtle and frankly a more satisfying version. The key lime flavor and the sugar were there but were part of the overall pie and not overpowering as they can be in some versions. Both were a great way to end.\u003c/p>\n\u003cp>My overall experience was quite favorable. If I am in the South Bay, I would make a side trip to go back. The staff was quite friendly and efficient, the atmosphere inside was very cheerful, and the food was divine. My friend lives 10 minutes away, and I think it might become a regular for him and his family. Oh, and the menu explained the name – “Back A Yard” simply means the way things are done “Back Home.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Back A Yard Caribbean American Grill:\u003c/strong> Thursday & Friday, March 1 & 2, 2012 (lunch); Monday, March 7, 2012 (dinner)\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been in love with Jamaican food since visiting the island over twenty years ago. I have since returned to Jamaica several times. I have learned that Jamaicans are easygoing people who are serious about their food. Chicken should be the national bird, and Jerk Chicken is prepared everywhere, including makeshift BBQs on the side of the road and huts near the beach. \u003c/p>\n\u003cp>The Jamaican restaurant Back a Yard is easy to find right off highway 101 at Willow Road. It is a small place that is easily hidden by the large crowds that surround it at lunchtime. I stopped in for lunch one day when I was in the area for business and came back twice in the next week because I could not stop thinking about the food. \u003c/p>\n\u003cp>My first visit I ordered food to go over the phone as I drove home from meetings in San Jose. A woman with a Jamaican accent helped me order, and she was very patient and helpful despite it sounding very busy. She let me know what the special of the day was, and fortunately for me it was curried goat. I know from my travels to Jamaica how good curried goat can be. I got a jerk chicken and curried goat combo plate for $16.00. It included red beans and rice, plus fried plantains and a side salad. The Jerk Chicken was perfect! Tender and perfectly spicy. They also provide a small side of authentic jerk sauce that brought me back to my days in Jamaica. The plantains were tasty and not too sweet or oily. The goat with yellow curry sauce was hot, just the way it should be, and the meat fell right off the bone. \u003c/p>\n\u003cp>The next day I returned with a colleague for a sit down lunch. We got there at 11:30 am and just barely missed the lunch rush. As soon as we sat down, a steady stream of patrons appeared out of nowhere and just kept coming. We enjoyed people watching, as locals from around the block mixed in with preppy financiers and casual techies. Most people were getting food to go as the space inside and out filled up. I did see some people show up early and find a table for seven. \u003c/p>\n\u003cp>I tried the Salmon Salad, and my friend had the jerk chicken and salmon combo. Everything was great. The salmon was cut like a steak, thick in the middle, and was cooked perfectly. The salad was not as green as I would have liked, and the tomatoes were not very flavorful, but I enjoyed the salmon. I returned on Wednesday of the next week for dinner, and was curious to see if the crowds were still there at night. I arrived at 7:30 pm and was happy to see the line was not long and tables were available. A buddy who works in Palo Alto met me there. We ordered the Jerk Chicken and Ox Tail Combo and the BBQ Pork Rib plate. The Ox Tail was good but not at good as the goat. It was tender off the bone with a rich dark gravy. My friend had the rib plate that he liked that had a thick BBQ sauce on it that was very good. The ribs were tender but not falling off the bone, which is perfect for ribs you eat with your hands. The young woman at the counter recommended we try the corn festivals, which are deep fried cornballs. They were great with the meal and we enjoyed them more as the meal progressed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall the experience was very good. I would recommend this place to others and I am looking forward to returning to this authentic Jamaican Grill. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Green Chile Kitchen: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6661\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/XxR0ZaIAVSw\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=Green+Chile+Kitchen,+McAllister+Street,+San+Francisco,+CA&aq=1&oq=Green+Chile+Kit&sll=37.472672,-122.15487&sspn=0.027997,0.035191&ie=UTF8&hq=Green+Chile+Kitchen,+McAllister+Street,+San+Francisco,+CA&t=m&cid=16074088771873758042&hnear=&ll=37.797577,-122.435589&spn=0.047475,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Green+Chile+Kitchen,+McAllister+Street,+San+Francisco,+CA&aq=1&oq=Green+Chile+Kit&sll=37.472672,-122.15487&sspn=0.027997,0.035191&ie=UTF8&hq=Green+Chile+Kitchen,+McAllister+Street,+San+Francisco,+CA&t=m&cid=16074088771873758042&hnear=&ll=37.797577,-122.435589&spn=0.047475,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1801 McAllister Street (at Baker Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-440-9411 or 415-440-9412 (take-out orders)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@greenchilekitchen.com%E2%80%9D\">info@greenchilekitchen.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://greenchilekitchen.com/\">greenchilekitchen.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@GreenChileKitch\">@GreenChileKitch\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/GreenChileKitchen\"> Green Chile Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Trevor Logan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Frances Sanahuja\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Wesley Monahan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Green chile stew, blue corn flat enchiladas, rotisserie chicken\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, call 415-440-9412\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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, 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>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/k2q4c\">Map\u003c/a>\u003cbr />\r\n1801 McAllister Street \u003cbr />\r\nSan Francisco, CA 94115\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-440-9411 or 415-440-9412 (take-out)\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://greenchilekitchen.com/\">greenchilekitchen.com\u003c/a>\u003cbr />\r\n\u003ca href=\"https://ww2.kqed.org/checkplease/?p=6661\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-440-9411 or 415-440-9412 (take-out orders)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@greenchilekitchen.com%E2%80%9D\">info@greenchilekitchen.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://greenchilekitchen.com/\">greenchilekitchen.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@GreenChileKitch\">@GreenChileKitch\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/GreenChileKitchen\"> Green Chile Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Trevor Logan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Frances Sanahuja\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Wesley Monahan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Green chile stew, blue corn flat enchiladas, rotisserie chicken\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, call 415-440-9412\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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, 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>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>Green Chile Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6643\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Wednesday, March 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had dinner at the Green Chile kitchen last night, and the restaurant completely solidified its status as my favorite place to eat. As a native New Mexican, I was so excited when this place first opened up. I was not sure how easy it would be to eat dinner there in the middle of the week, considering the parking can be tight in that neighborhood north of the panhandle. This was important because I was going to bring my three-year-old son with me, and I didn’t want us to spend unnecessary time in the car looking for parking\u003c/p>\n\u003cp>We drove from Noe Valley to the panhandle in about fifteen minutes. I parked right at the beginning of the Panhandle Park, there was plenty of parking available. I got out my son’s bike, helmet and rain gear. He was excited to bike around in the light rain. After ten minutes in the park we walked over to GCK. It took us ten minutes. It was very easy\u003c/p>\n\u003cp>We arrived at the restaurant ready for a warm meal. Fortunately that is GCK’s specialty. A friend called me on our way over and decided to meet us, but she was not there yet. It was 6pm, and the restaurant was not busy. It is an affordable and casual place with counter service. The ambiance is warm with wood details and artwork of the Virgin Mary, which is common in New Mexico. We found one of two booths available and seated ourselves. I looked over the menu for kids’ options and found a few choices, and then we got up to order from the counter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My son Salvador loves crispy tacos, so I ordered a Blue Corn Taco a la carte, and a bowl of rice, beans and cheese from the kid’s menu. For me I ordered a bowl of the Green Chile Stew with Pork, and decided to try the Sangria. When my friend arrived we decided to share the stew and order an entrée and then share that too. She walked to the counter and ordered the Carne Asada Dinner, an order of Sopaipillas (Native American fry bread that look like small pillows of dough), and a Pacifico beer. \u003c/p>\n\u003cp>They first brought out the Green Chile Stew and food for Sal. Sal loved his ground beef taco. My friend and I ate the stew and were instantly warmed with the spice and flavor. There was a small dollop of sour cream in the middle of the stew and a house made flour tortilla on the side. It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork. It is a traditional as it gets. And on a cold rainy day it is exactly what I wanted. Then came the Carne Asada Plate, tender pork, slow roasted in red chile and spices, and served with a tortilla. The side of Sopaipillas was beautifully cooked. The Sopaipillas are great with a bit of honey and perfectly combine with the chile, meat, rice and beans.\u003c/p>\n\u003cp>I enjoyed my visit to The Green Chile Kitchen. It is a great choice for anyone who has an adventurous palate and loves spicy food. The green chiles are native to New Mexico and have more flavor than most of the chiles I have tried, and the heat is usually not unbearable. I am always happy after a meal at the Green Chile Kitchen. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere are so many great places to eat in San Francisco and so many great neighborhoods, that it is always a treat to get into the city. Although, the emergence of so many fantastic Oakland restaurants keep us local more often and the trek across the Bay is not quite as common. Many times we now pick SF restaurants based on the distance from a BART station, as well as the quality of the food. Green Chile Kitchen is in NOPA, so driving was required. As I was looking over the menu, the Southwestern cuisine looked quite interesting – chiles, tomatillos, blue corn tortillas – yummy. They’re espousing the use of local, organic ingredients sounded promising.\u003c/p>\n\u003cp>We headed out and the drive across the bridge was easy, and found a parking spot less than two blocks away – not bad in this neighborhood. We were going to be joined by two other “foodies” – one of whom is a chef by profession. A text from one of them earlier in the day: “I want one of everything on the menu.” So far, everything was going exceedingly well. \u003c/p>\n\u003cp>We walked past their sister restaurant “Chile Pies” on the way – maybe we will stop there for dessert afterwards. Getting to the restaurant, it was a nice corner location – lots of windows, so bright and sunny from the outside. The inside was very inviting. Brick red walls, hanging chiles, wood chandeliers, and chunky wood tables all helped to migrate your mind to New Mexico. \u003c/p>\n\u003cp>This restaurant is an order at the counter type of place, take your number and find a table. The prices are not expensive by any means, but at the price point, I’d rather have had a sit down and waiter service experience. It would have been more conducive to ordering a bottle of wine and getting your order in courses and not all at once. We dined at 5:30 on a Sunday evening, so the restaurant was abuzz with lots of happy families. Generally well behaved, but not sure why one set of parents were quite content letting their kids climb in and out of the open windows to the sidewalk outside. It was lively, and as my friend described the atmosphere at that time of night as a “Southwestern Chucky Cheese.” \u003c/p>\n\u003cp>I wanted to really get the experience of what the restaurant had to offer, so we ordered lots of food. There was a small line, but not the long lines described in some reviews of the restaurant. It was a quick process to order. I got a glass of Albariño from California. It was quite pleasant and a nice effort for this grape – hint of sweetness with some nice minerality that I hoped would play well with the chile and spices to come. I might have gotten a second glass, but when I looked over at the line later on, it had gotten longer and I did not feel like waiting in line while food got cold. Others stuck to beer to pair with the New Mexican fare.\u003c/p>\n\u003cp>First to arrive was the blue corn tortilla chips with four salsas. We all agreed that the Citrus Habanero was the best (it had good spice accented with sweetness), followed by the Tomatillo Avocado and the Roasted Tomato. No one really cared for the Pico de Gallo, the onion was a bit overpowering and the rest was bland. My cup of Green Chile Stew came next – really tasty – just the right amount of heat, with great flavor from the tomatillos and the pork was well cooked. But why had my partner’s cup of Pozole not arrived at the same time?\u003c/p>\n\u003cp>Then the entrees started to arrive. My Green Chile-Rubbed Half-Chicken was terrific. The skin was crispy and the rub really made it pop. The meat was moist and tender. The sides were a mixed review at best. The Calabacitas (zucchini, squash and corn) was nicely charred but needed seasoning. The pinto beans and rice were also highly under seasoned – we all agreed. The other entrees were: Blue Corn Enchiladas, Enchilada/Tamale Combo, and Chile Relleno Combo. I also ordered the Savory Stuffed Sopaipillas for the table. In general, the food was under seasoned again, a surprise as I was expecting a pop of flavor in every bite. Chile Relleno was a bit soggy with the green sauce and more satisfying than the red. Enchiladas were decent, and the Beef Sopaipillas were the most flavorful of the other entrees. Oh, still no Pozole though. I asked the server and he said, “Oh, I have been wondering where that was supposed to go.” The pozole arrived shortly thereafter, and this was a good dish. Nice flavor and textures. It was worth the wait.\u003c/p>\n\u003cp>I came in here really anticipating a great meal. While several dishes were very good, I did not leave feeling that I would rush back. If I were in the neighborhood, I might try one of the burritos, and the Green Chile Stew, Rotisserie Chicken, and Pozole were the stars for us that night. It had a nice atmosphere, but the counter service does not equate to making a great overall experience – as your table quickly fills up with all the courses at once. If they made it sit down, I would probably be more inclined to give it another try.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh.\u003c/p>\n\u003cp>AMBIANCE: Casual rustic. There are communal tables as well as smaller group tables and seats along the edges of the room. Be prepared to WAIT for your table. Your best bet is to hover around tables that look close to finished and hope to snag seats before other people do. Try not to poach. GCK seems to attract large family groups with young children– so don’t be too offended by dirty table tops (although the staff does its best to clean everything off) and kids running around under your feet. It ended up getting pretty noisy while we were dining; so much so that it was difficult to hear someone speaking to me from across the table. \u003c/p>\n\u003cp>SERVICE: The girl at the register was really friendly and helpful. Otherwise no real service to speak of– you grab your own utensils and water. The busboys have hawk eyes and swoop on your plates as soon as they’re empty.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Green Chile Stew ($9/16oz bowl): MMMM so hearty and delicious. Absolutely hit the spot from first spoonful to last slurp. There was quite a bit of heat, which I wasn’t prepared for, but enjoyed immensely. Beware if you can’t handle spicy. I asked for sopaipillas (you have the option between that or a flour tortilla) and wasn’t impressed. It was stale, greasy, and smaller than expected. It would’ve been so much better if it was fresh from the fryer.\u003c/p>\n\u003cp>– Blue Corn Flat Enchilada ($13): Got this with ground beef. It was ok, but not great. It didn’t really have any bold, standout flavors or textures, but I was hungry and it did its job. The sides were pretty bland (zucchini, refried beans)– why couldn’t they pack as much of a flavor punch as the green chile stew?!\u003c/p>\n\u003cp>– 1/4 Rotisserie Chicken Dinner ($9): Received a leg/thigh, plus black beans, veggies (zucchini), rice and a shredded lettuce salad. The chicken was also only OK– moist but lacking in any flavor. I liked the rice that came with this dish more than the chicken.\u003c/p>\n\u003cp>I also got to try a small bite of the green chile burrito (again, meh. It was super cheesy, but I felt like it was just a “normal” burrito) and some of the green chile nachos. My companions were both satisfied with their choices, so I guess my one bite of each didn’t really do the dishes justice.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>OVERALL: Strange that I found the majority of the dishes bland. Maybe its because my taste buds were so enamored with the green chile stew that they snubbed all other flavors. Who knows. All I can say is wow, GCK, your green chile stew was AMAZING, and I’d definitely return for that. However, if the wait is 1+ hrs for a seat, I’d rather just relive my memory of the meal. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Ted:\u003c/strong> \"It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork.\"\u003cbr />\r\n\u003cstrong>Michael:\u003c/strong> \"My Green Chile-Rubbed Half-Chicken was terrific. The sides were a mixed review at best.\"\u003cbr />\r\n\u003cstrong>Susanna:\u003c/strong> \"GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh.\"",
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"description": "Ted: "It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork."\r\nMichael: "My Green Chile-Rubbed Half-Chicken was terrific. The sides were a mixed review at best."\r\nSusanna: "GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Green Chile Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6643\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Wednesday, March 14, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had dinner at the Green Chile kitchen last night, and the restaurant completely solidified its status as my favorite place to eat. As a native New Mexican, I was so excited when this place first opened up. I was not sure how easy it would be to eat dinner there in the middle of the week, considering the parking can be tight in that neighborhood north of the panhandle. This was important because I was going to bring my three-year-old son with me, and I didn’t want us to spend unnecessary time in the car looking for parking\u003c/p>\n\u003cp>We drove from Noe Valley to the panhandle in about fifteen minutes. I parked right at the beginning of the Panhandle Park, there was plenty of parking available. I got out my son’s bike, helmet and rain gear. He was excited to bike around in the light rain. After ten minutes in the park we walked over to GCK. It took us ten minutes. It was very easy\u003c/p>\n\u003cp>We arrived at the restaurant ready for a warm meal. Fortunately that is GCK’s specialty. A friend called me on our way over and decided to meet us, but she was not there yet. It was 6pm, and the restaurant was not busy. It is an affordable and casual place with counter service. The ambiance is warm with wood details and artwork of the Virgin Mary, which is common in New Mexico. We found one of two booths available and seated ourselves. I looked over the menu for kids’ options and found a few choices, and then we got up to order from the counter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My son Salvador loves crispy tacos, so I ordered a Blue Corn Taco a la carte, and a bowl of rice, beans and cheese from the kid’s menu. For me I ordered a bowl of the Green Chile Stew with Pork, and decided to try the Sangria. When my friend arrived we decided to share the stew and order an entrée and then share that too. She walked to the counter and ordered the Carne Asada Dinner, an order of Sopaipillas (Native American fry bread that look like small pillows of dough), and a Pacifico beer. \u003c/p>\n\u003cp>They first brought out the Green Chile Stew and food for Sal. Sal loved his ground beef taco. My friend and I ate the stew and were instantly warmed with the spice and flavor. There was a small dollop of sour cream in the middle of the stew and a house made flour tortilla on the side. It is hard to describe how satisfying the stew is with its spicy hot chile flavor mixed with slow cooked Niman Ranch pork. It is a traditional as it gets. And on a cold rainy day it is exactly what I wanted. Then came the Carne Asada Plate, tender pork, slow roasted in red chile and spices, and served with a tortilla. The side of Sopaipillas was beautifully cooked. The Sopaipillas are great with a bit of honey and perfectly combine with the chile, meat, rice and beans.\u003c/p>\n\u003cp>I enjoyed my visit to The Green Chile Kitchen. It is a great choice for anyone who has an adventurous palate and loves spicy food. The green chiles are native to New Mexico and have more flavor than most of the chiles I have tried, and the heat is usually not unbearable. I am always happy after a meal at the Green Chile Kitchen. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere are so many great places to eat in San Francisco and so many great neighborhoods, that it is always a treat to get into the city. Although, the emergence of so many fantastic Oakland restaurants keep us local more often and the trek across the Bay is not quite as common. Many times we now pick SF restaurants based on the distance from a BART station, as well as the quality of the food. Green Chile Kitchen is in NOPA, so driving was required. As I was looking over the menu, the Southwestern cuisine looked quite interesting – chiles, tomatillos, blue corn tortillas – yummy. They’re espousing the use of local, organic ingredients sounded promising.\u003c/p>\n\u003cp>We headed out and the drive across the bridge was easy, and found a parking spot less than two blocks away – not bad in this neighborhood. We were going to be joined by two other “foodies” – one of whom is a chef by profession. A text from one of them earlier in the day: “I want one of everything on the menu.” So far, everything was going exceedingly well. \u003c/p>\n\u003cp>We walked past their sister restaurant “Chile Pies” on the way – maybe we will stop there for dessert afterwards. Getting to the restaurant, it was a nice corner location – lots of windows, so bright and sunny from the outside. The inside was very inviting. Brick red walls, hanging chiles, wood chandeliers, and chunky wood tables all helped to migrate your mind to New Mexico. \u003c/p>\n\u003cp>This restaurant is an order at the counter type of place, take your number and find a table. The prices are not expensive by any means, but at the price point, I’d rather have had a sit down and waiter service experience. It would have been more conducive to ordering a bottle of wine and getting your order in courses and not all at once. We dined at 5:30 on a Sunday evening, so the restaurant was abuzz with lots of happy families. Generally well behaved, but not sure why one set of parents were quite content letting their kids climb in and out of the open windows to the sidewalk outside. It was lively, and as my friend described the atmosphere at that time of night as a “Southwestern Chucky Cheese.” \u003c/p>\n\u003cp>I wanted to really get the experience of what the restaurant had to offer, so we ordered lots of food. There was a small line, but not the long lines described in some reviews of the restaurant. It was a quick process to order. I got a glass of Albariño from California. It was quite pleasant and a nice effort for this grape – hint of sweetness with some nice minerality that I hoped would play well with the chile and spices to come. I might have gotten a second glass, but when I looked over at the line later on, it had gotten longer and I did not feel like waiting in line while food got cold. Others stuck to beer to pair with the New Mexican fare.\u003c/p>\n\u003cp>First to arrive was the blue corn tortilla chips with four salsas. We all agreed that the Citrus Habanero was the best (it had good spice accented with sweetness), followed by the Tomatillo Avocado and the Roasted Tomato. No one really cared for the Pico de Gallo, the onion was a bit overpowering and the rest was bland. My cup of Green Chile Stew came next – really tasty – just the right amount of heat, with great flavor from the tomatillos and the pork was well cooked. But why had my partner’s cup of Pozole not arrived at the same time?\u003c/p>\n\u003cp>Then the entrees started to arrive. My Green Chile-Rubbed Half-Chicken was terrific. The skin was crispy and the rub really made it pop. The meat was moist and tender. The sides were a mixed review at best. The Calabacitas (zucchini, squash and corn) was nicely charred but needed seasoning. The pinto beans and rice were also highly under seasoned – we all agreed. The other entrees were: Blue Corn Enchiladas, Enchilada/Tamale Combo, and Chile Relleno Combo. I also ordered the Savory Stuffed Sopaipillas for the table. In general, the food was under seasoned again, a surprise as I was expecting a pop of flavor in every bite. Chile Relleno was a bit soggy with the green sauce and more satisfying than the red. Enchiladas were decent, and the Beef Sopaipillas were the most flavorful of the other entrees. Oh, still no Pozole though. I asked the server and he said, “Oh, I have been wondering where that was supposed to go.” The pozole arrived shortly thereafter, and this was a good dish. Nice flavor and textures. It was worth the wait.\u003c/p>\n\u003cp>I came in here really anticipating a great meal. While several dishes were very good, I did not leave feeling that I would rush back. If I were in the neighborhood, I might try one of the burritos, and the Green Chile Stew, Rotisserie Chicken, and Pozole were the stars for us that night. It had a nice atmosphere, but the counter service does not equate to making a great overall experience – as your table quickly fills up with all the courses at once. If they made it sit down, I would probably be more inclined to give it another try.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Green Chile Kitchen:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>GREEN CHILE STEW: PHENOMENAL. Everything else was just average/meh.\u003c/p>\n\u003cp>AMBIANCE: Casual rustic. There are communal tables as well as smaller group tables and seats along the edges of the room. Be prepared to WAIT for your table. Your best bet is to hover around tables that look close to finished and hope to snag seats before other people do. Try not to poach. GCK seems to attract large family groups with young children– so don’t be too offended by dirty table tops (although the staff does its best to clean everything off) and kids running around under your feet. It ended up getting pretty noisy while we were dining; so much so that it was difficult to hear someone speaking to me from across the table. \u003c/p>\n\u003cp>SERVICE: The girl at the register was really friendly and helpful. Otherwise no real service to speak of– you grab your own utensils and water. The busboys have hawk eyes and swoop on your plates as soon as they’re empty.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Green Chile Stew ($9/16oz bowl): MMMM so hearty and delicious. Absolutely hit the spot from first spoonful to last slurp. There was quite a bit of heat, which I wasn’t prepared for, but enjoyed immensely. Beware if you can’t handle spicy. I asked for sopaipillas (you have the option between that or a flour tortilla) and wasn’t impressed. It was stale, greasy, and smaller than expected. It would’ve been so much better if it was fresh from the fryer.\u003c/p>\n\u003cp>– Blue Corn Flat Enchilada ($13): Got this with ground beef. It was ok, but not great. It didn’t really have any bold, standout flavors or textures, but I was hungry and it did its job. The sides were pretty bland (zucchini, refried beans)– why couldn’t they pack as much of a flavor punch as the green chile stew?!\u003c/p>\n\u003cp>– 1/4 Rotisserie Chicken Dinner ($9): Received a leg/thigh, plus black beans, veggies (zucchini), rice and a shredded lettuce salad. The chicken was also only OK– moist but lacking in any flavor. I liked the rice that came with this dish more than the chicken.\u003c/p>\n\u003cp>I also got to try a small bite of the green chile burrito (again, meh. It was super cheesy, but I felt like it was just a “normal” burrito) and some of the green chile nachos. My companions were both satisfied with their choices, so I guess my one bite of each didn’t really do the dishes justice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>OVERALL: Strange that I found the majority of the dishes bland. Maybe its because my taste buds were so enamored with the green chile stew that they snubbed all other flavors. Who knows. All I can say is wow, GCK, your green chile stew was AMAZING, and I’d definitely return for that. However, if the wait is 1+ hrs for a seat, I’d rather just relive my memory of the meal. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bay Wolf Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6650\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/nyIUhPUKVMA\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=bay+Wolf+restaurant+oakland&aq=&sll=37.77716,-122.438421&sspn=0.028086,0.042186&ie=UTF8&hq=bay+Wolf+restaurant&hnear=Oakland,+Alameda,+California&t=m&cid=16825694679543075353&ll=37.84707,-122.247276&spn=0.047443,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=bay+Wolf+restaurant+oakland&aq=&sll=37.77716,-122.438421&sspn=0.028086,0.042186&ie=UTF8&hq=bay+Wolf+restaurant&hnear=Oakland,+Alameda,+California&t=m&cid=16825694679543075353&ll=37.84707,-122.247276&spn=0.047443,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3853 Piedmont Avenue (at Rio Vista Avenue)\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot (at Yosemite and Piedmont Avenue) \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-655-6004\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@baywolf.com\">info@baywolf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baywolf.com/\">baywolf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@oaklandbaywolf\">@oaklandbaywolf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/BayWolf-Restaurant/127510276011\">Bay Wolf Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael Wild, Larry Goldman, Michael Phelps\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Louis LeGassic\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Andrea Quinn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Duck liver flan, Caesar salad, Liberty Ranch roast duck\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18 per bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm – 9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Only for special event dinners and offered one Sunday every month, more details on website newsletter\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/baywolf-reservations-oakland?rid=24763&restref=24763\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot (at Yosemite and Piedmont Avenue) \u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-655-6004\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@baywolf.com\">info@baywolf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baywolf.com/\">baywolf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@oaklandbaywolf\">@oaklandbaywolf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/BayWolf-Restaurant/127510276011\">Bay Wolf Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael Wild, Larry Goldman, Michael Phelps\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Louis LeGassic\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Andrea Quinn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Duck liver flan, Caesar salad, Liberty Ranch roast duck\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18 per bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm – 9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm – 9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Only for special event dinners and offered one Sunday every month, more details on website newsletter\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/baywolf-reservations-oakland?rid=24763&restref=24763\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bay Wolf Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6647\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we moved to Oakland from San Francisco almost 12 years ago, the restaurant scene was much more sparse and fragmented than it is today. The choices for fine dining were basically Chez Panisse, Oliveto, Garibaldi’s and Bay Wolf. Since our first trip there, we fell in love with the rustic atmosphere and quality of the food. Bay Wolf opened its doors more than 37 years ago only a few years after the venerable Chez Panisse. Its focus on quality local ingredients continues to this day.\u003c/p>\n\u003cp>Bay Wolf is in the Piedmont Avenue section of Oakland, which is abuzz with many shops and a variety of other restaurants that run the gamut of cuisines. When you arrive outside the restaurant, it is like arriving at someone’s home, as it is a converted Craftsman. Walking up a few steps, you enter the enclosed porch with tables on either side of the walkway. The interior is simple and rustic with a nice wood bar welcoming you to a clean and crisp interior. \u003c/p>\n\u003cp>The restaurant only serves beer and wine, so the four of us had a cocktail up the street at one of the other popular restaurants in this section of Oakland. I had requested to sit on the porch area, as I find it a more charming space to enjoy dinner. With the heat lamps and the enclosed area, it is always warm enough to dine al fresco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu changes monthly (with tweak during the month, depending on what is available locally). This month’s focus leaned toward Southern France and, as usual, decisions on what to have were quite difficult. The wine list has a focus on domestic choices as well as mostly offerings from France and Italy. The food is typically focused on the same regions – California, France, Italy and the Mediterranean. We enjoyed a Vermentino from Sardinia while we perused the menu. It was crisp as well as lush, with just a touch of minerality, really delicious. I knew it would pair well with any of the starter choices. \u003c/p>\n\u003cp>I decided to go with the grilled calamari. It was perfectly grilled and super tender. Accompanying this was a butternut squash-fennel tian that was deliciously seasoned. All was topped with a smoked pepper sauce that accented the dish with just the right amount of warmth and spice. This can be ordered as either an appetizer or entrée. My dining companions had equally tasty starters. Super light and flavorful gnocchi accented with spring peas and asparagus glistened with a beautiful crème sauce. An appetizer portion of the Lyonnaise sausage with French lentils was warm and comforting, my friend who ordered it thought it was perfect. Finally, the asparagus soup was bright with a lemon accent, and not as heavy with cream as you find at many other restaurants.\u003c/p>\n\u003cp>Onto the main courses. A 2008 Châteauneuf-du-Pape seemed to be a good choice for all of our entrée choices. Two dining companions had never had a CDP, so this was a chance to show off this wonderful wine region. While the menu changes monthly, there are a few staples – the Caesar Salad and Duck Liver Flan are regulars in the appetizer section of the menu, and some preparation of Liberty Ranch Duck is always an entrée choice. Loving duck, it is one of my regular entrée choices. Tonight’s version was Duck Bourguignon – a crispy skinned leg and breast braised in red wine sauce with bacon and beautiful shiitake and cremini mushroom caps. It was comfort food at its best. A dining companion’s Steelhead Salmon was beautifully seared and accented with a citrusy Tangerine Beurre Blanc. The other entrée choice was a thinly pounded Crispy Chicken Scaloppine accompanied with tangy Lemon Mashed Potatoes and an interesting Endive Slaw. \u003c/p>\n\u003cp>Onto dessert, as we still found some room for dessert. The Lemon Tart was zesty and accented with a creamy meringue. Next the Espresso Sundae with Tangerine Ice Cream. I generally don’t like espresso desserts, but this was really perfect. The espresso just played a perfect highlight in the background to the ice cream and chocolate.\u003c/p>\n\u003cp>Bay Wolf satisfies on so many levels – fresh ingredients, simple yet elegant preparations, and prices remain very reasonable for the quality. Oakland’s restaurant scene has exploded over the last ten years. New places continue to pop up weekly. While some of the new restaurants could be considered more “unique”, hipper, and have a higher buzz factor, we continue to be drawn to Bay Wolf more than any of the other choices. Walking into this lovely Craftsman, it is like walking into a best friend’s home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI wanted to love Bay Wolf, but it fell a bit flat for me.\u003c/p>\n\u003cp>AMBIANCE: Super cute and rustic. My dining partner and I chose to be seated on the outdoor patio, under the heat lamps. Crowd was quite eclectic– we were surrounded by older couples and groups (I’d say well into 50s-60s), but I saw a bunch of (hipster-ish) duos in their late 20s-30s on the other side of the deck. Tables are fairly close together, and as a result you can partake in all the intimate details of your neighbors’ conversations. We overheard topics that ran the gamut, including an uber-Republican group (older) who lamented that a potential Obama reelection would equal the end of the US (word for word: “If Obama gets reelected, the US will turn into Greece; it will be unsafe to go outside!.”) Seriously?!\u003c/p>\n\u003cp>SERVICE: SLOOOOW, but with a smile. Our server was really friendly, but man… our meal felt like it was crawling at a snail’s pace. I understand that they want to give patrons time to chitchat, but come on! We had to wait a while for everything (including water refills), which I didn’t expect at a place like this.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Duck Liver Flan ($8.50): Quite the misnomer. I thought we were in for something super unique/new age-y, so imagine my surprise when a slab of duck pâté presented itself. I got over this pretty quickly, as this appetizer was delicious. The grilled Acme bread, pickled onions, and peppercorns studding the surface of the pâté really made the dish. The liver on its own had the usual slightly fishy/gamey undertones, but the sweet/sour/tartness of the onions, and the slight spice of the peppercorns enhanced the meaty flavor, and really cut through the richness of the liver. The crunchy bread, crispness of the onions and slight bite of the peppercorns added that extra sensory dimension of textural contrast to make each mouthful absolutely delightful.\u003c/p>\n\u003cp>– Duck Bourguignon ($22): You get a lot of duck in this dish– 2 sections of breast and a whole leg on top (which was very good). Unfortunately, the duck breast was poorly prepared IMO; it was slightly undercooked, lukewarm, and stringy/tough. The meat was also bland, and couldn’t even be helped by the additional flavors of the broth. Speaking of the broth, it had great depth of flavor– definitely the highlight of the dish… just not enough to rescue it completely.\u003cbr>\n– Ragout of Spring Lamb ($22.50): Portion size was smaller than I expected, and again, the meat was bland and slightly stringy/tough. The lamb was also quite gamey (at least to me), but tasted fine if you could manage a bite that contained a bit of everything on the plate. The best thing about this dish was the sauce. I sense a theme here!\u003cbr>\n– Strawberry Semifreddo ($8): A very nice, light way to end the meal. You get three scoops of strawberry semifreddo, and chock full of fresh strawberry bits. I could’ve done without the chocolate sauce on the bottom of the plate, but the meringue and pistachio pairings were quite nice.\u003c/p>\n\u003cp>OVERALL: I can see this being a neighborhood spot for Piedmontians; I think the prices are fairly reasonable for the area and for what you get. The only thing that really impressed me about Bay Wolf was the duck liver flan (and the sauces); I doubt I’ll be returning, especially since it’s pretty far for me to drive out to, but I wouldn’t be against it if someone suggested it for dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Tuesday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to spend the night before my birthday out with friends at a new restaurant. Neither of us had been to Bay Wolf in the Piedmont neighborhood of Oakland. It was our first time in Piedmont, and we were impressed by how pleasant it was to walk around the area. As we approached the restaurant I noticed that it was an old Victorian house with a newer structure in front that turned out to be a wraparound enclosed deck. As we walked up the entrance staircase we found ourselves in the middle of the deck facing the old front door to the Victorian house. The deck is filled with tables and heated with gas lamps. As we walked in the door, we were greeted immediately by the host. We were then seated back out on the deck, as were most people. It was a very nice space. The wood enclosed walls looked like they could open up to the outside on warmer nights.\u003c/p>\n\u003cp>We quickly ordered two cocktails: Lobo Beso, a pomegranate and sparkling wine drink, and I had a version of a lemon drop. Both drinks hit the spot. Our friends showed up and ordered wine and beer. The short menu had many great choices, and we had trouble deciding. The staff was very attentive and helpful during this process. At one point, I turned to look around to take in the room, and the host noticed me looking around and came over to see if the temperature was bothering me. \u003c/p>\n\u003cp>We decided to share all of the appetizers and all of the entrees. So we ordered the seared Tuna Bruchetta, the Shaved Asparagus Mushroom Salad, and the Grilled Calamari with Butternut Squash.\u003cbr>\nAll three appetizers were excellent. The seared tuna was on a slice of toasted bread topped with olives and was my favorite. I also really like the salad with lemon dressing that really complemented the Parmesan and asparagus. The calamari was grilled and uniquely paired with butternut squash, which turned out to be a great combination. \u003c/p>\n\u003cp>With the help of the staff, we ordered a wonderful bottle of Pinot from the Willamette Valley. Our entrees were the Liberty Ranch Duck Bourguignon with bacon, mushrooms, crouton and red wine sauce; the Potato Gnocchi with fava beans peas, green garlic and crème fraîche; and Ragout of Spring Lamb with fava beans and fried artichokes. The duck was served in a stew bowl with what looked and tasted like wild mushrooms, and it was very enjoyable. The Potato Gnocchi was served in a white sauce and it was warm and comforting. The lamb dinner was nice with a rich sauce. \u003c/p>\n\u003cp>We saved room for dessert but had trouble picking just two. We ordered two from the host who took our order. A few minutes later he returned with three desserts including the one we almost ordered as a complement of the house. The Chocolate Soufflé Cake with Crème Anglaise; Strawberry Semifreddo with Candied Pistachios; and the Espresso Sundae with Tangerine Ice Cream were all fantastic deserts. The sundae, served in a cup with tangerine ice cream topped with a warm chocolate espresso sauce, stood out as a highlight of the meal and a perfect way to end our special occasion\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end it was a great experience that I will be happy to repeat in the near future. The whole experience was enjoyable. It is a beautiful restaurant that is upscale and artistic without being pretentious. The staff was enjoyable, attentive and cheerful. The food was excellent. I thought the appetizers and dessert were a bit more exciting then the entrees, which tended to feel more like comfort food. I liked the fact that they use mushrooms often, which are locally grown and abundant in that area. It was an expensive meal without being overpriced. The noise level was moderate to low, making for easy conversation. Bay Wolf is a great place for special occasions, large or small.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bay Wolf Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6647\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6629\">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/cp702iPod.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/michael-obrien125x125.jpg\" alt=\"Michael OBrien\" title=\"Michael OBrien\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Investment Company, Partner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bay Wolf Restaurant\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 9, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we moved to Oakland from San Francisco almost 12 years ago, the restaurant scene was much more sparse and fragmented than it is today. The choices for fine dining were basically Chez Panisse, Oliveto, Garibaldi’s and Bay Wolf. Since our first trip there, we fell in love with the rustic atmosphere and quality of the food. Bay Wolf opened its doors more than 37 years ago only a few years after the venerable Chez Panisse. Its focus on quality local ingredients continues to this day.\u003c/p>\n\u003cp>Bay Wolf is in the Piedmont Avenue section of Oakland, which is abuzz with many shops and a variety of other restaurants that run the gamut of cuisines. When you arrive outside the restaurant, it is like arriving at someone’s home, as it is a converted Craftsman. Walking up a few steps, you enter the enclosed porch with tables on either side of the walkway. The interior is simple and rustic with a nice wood bar welcoming you to a clean and crisp interior. \u003c/p>\n\u003cp>The restaurant only serves beer and wine, so the four of us had a cocktail up the street at one of the other popular restaurants in this section of Oakland. I had requested to sit on the porch area, as I find it a more charming space to enjoy dinner. With the heat lamps and the enclosed area, it is always warm enough to dine al fresco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu changes monthly (with tweak during the month, depending on what is available locally). This month’s focus leaned toward Southern France and, as usual, decisions on what to have were quite difficult. The wine list has a focus on domestic choices as well as mostly offerings from France and Italy. The food is typically focused on the same regions – California, France, Italy and the Mediterranean. We enjoyed a Vermentino from Sardinia while we perused the menu. It was crisp as well as lush, with just a touch of minerality, really delicious. I knew it would pair well with any of the starter choices. \u003c/p>\n\u003cp>I decided to go with the grilled calamari. It was perfectly grilled and super tender. Accompanying this was a butternut squash-fennel tian that was deliciously seasoned. All was topped with a smoked pepper sauce that accented the dish with just the right amount of warmth and spice. This can be ordered as either an appetizer or entrée. My dining companions had equally tasty starters. Super light and flavorful gnocchi accented with spring peas and asparagus glistened with a beautiful crème sauce. An appetizer portion of the Lyonnaise sausage with French lentils was warm and comforting, my friend who ordered it thought it was perfect. Finally, the asparagus soup was bright with a lemon accent, and not as heavy with cream as you find at many other restaurants.\u003c/p>\n\u003cp>Onto the main courses. A 2008 Châteauneuf-du-Pape seemed to be a good choice for all of our entrée choices. Two dining companions had never had a CDP, so this was a chance to show off this wonderful wine region. While the menu changes monthly, there are a few staples – the Caesar Salad and Duck Liver Flan are regulars in the appetizer section of the menu, and some preparation of Liberty Ranch Duck is always an entrée choice. Loving duck, it is one of my regular entrée choices. Tonight’s version was Duck Bourguignon – a crispy skinned leg and breast braised in red wine sauce with bacon and beautiful shiitake and cremini mushroom caps. It was comfort food at its best. A dining companion’s Steelhead Salmon was beautifully seared and accented with a citrusy Tangerine Beurre Blanc. The other entrée choice was a thinly pounded Crispy Chicken Scaloppine accompanied with tangy Lemon Mashed Potatoes and an interesting Endive Slaw. \u003c/p>\n\u003cp>Onto dessert, as we still found some room for dessert. The Lemon Tart was zesty and accented with a creamy meringue. Next the Espresso Sundae with Tangerine Ice Cream. I generally don’t like espresso desserts, but this was really perfect. The espresso just played a perfect highlight in the background to the ice cream and chocolate.\u003c/p>\n\u003cp>Bay Wolf satisfies on so many levels – fresh ingredients, simple yet elegant preparations, and prices remain very reasonable for the quality. Oakland’s restaurant scene has exploded over the last ten years. New places continue to pop up weekly. While some of the new restaurants could be considered more “unique”, hipper, and have a higher buzz factor, we continue to be drawn to Bay Wolf more than any of the other choices. Walking into this lovely Craftsman, it is like walking into a best friend’s home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/susanna-wen125x125.jpg\" alt=\"Susanna Wen\" title=\"Susanna Wen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Back A Yard Caribbean American Grill\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Friday, March 2, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI wanted to love Bay Wolf, but it fell a bit flat for me.\u003c/p>\n\u003cp>AMBIANCE: Super cute and rustic. My dining partner and I chose to be seated on the outdoor patio, under the heat lamps. Crowd was quite eclectic– we were surrounded by older couples and groups (I’d say well into 50s-60s), but I saw a bunch of (hipster-ish) duos in their late 20s-30s on the other side of the deck. Tables are fairly close together, and as a result you can partake in all the intimate details of your neighbors’ conversations. We overheard topics that ran the gamut, including an uber-Republican group (older) who lamented that a potential Obama reelection would equal the end of the US (word for word: “If Obama gets reelected, the US will turn into Greece; it will be unsafe to go outside!.”) Seriously?!\u003c/p>\n\u003cp>SERVICE: SLOOOOW, but with a smile. Our server was really friendly, but man… our meal felt like it was crawling at a snail’s pace. I understand that they want to give patrons time to chitchat, but come on! We had to wait a while for everything (including water refills), which I didn’t expect at a place like this.\u003c/p>\n\u003cp>FOOD:\u003cbr>\n***Duck Liver Flan ($8.50): Quite the misnomer. I thought we were in for something super unique/new age-y, so imagine my surprise when a slab of duck pâté presented itself. I got over this pretty quickly, as this appetizer was delicious. The grilled Acme bread, pickled onions, and peppercorns studding the surface of the pâté really made the dish. The liver on its own had the usual slightly fishy/gamey undertones, but the sweet/sour/tartness of the onions, and the slight spice of the peppercorns enhanced the meaty flavor, and really cut through the richness of the liver. The crunchy bread, crispness of the onions and slight bite of the peppercorns added that extra sensory dimension of textural contrast to make each mouthful absolutely delightful.\u003c/p>\n\u003cp>– Duck Bourguignon ($22): You get a lot of duck in this dish– 2 sections of breast and a whole leg on top (which was very good). Unfortunately, the duck breast was poorly prepared IMO; it was slightly undercooked, lukewarm, and stringy/tough. The meat was also bland, and couldn’t even be helped by the additional flavors of the broth. Speaking of the broth, it had great depth of flavor– definitely the highlight of the dish… just not enough to rescue it completely.\u003cbr>\n– Ragout of Spring Lamb ($22.50): Portion size was smaller than I expected, and again, the meat was bland and slightly stringy/tough. The lamb was also quite gamey (at least to me), but tasted fine if you could manage a bite that contained a bit of everything on the plate. The best thing about this dish was the sauce. I sense a theme here!\u003cbr>\n– Strawberry Semifreddo ($8): A very nice, light way to end the meal. You get three scoops of strawberry semifreddo, and chock full of fresh strawberry bits. I could’ve done without the chocolate sauce on the bottom of the plate, but the meringue and pistachio pairings were quite nice.\u003c/p>\n\u003cp>OVERALL: I can see this being a neighborhood spot for Piedmontians; I think the prices are fairly reasonable for the area and for what you get. The only thing that really impressed me about Bay Wolf was the duck liver flan (and the sauces); I doubt I’ll be returning, especially since it’s pretty far for me to drive out to, but I wouldn’t be against it if someone suggested it for dinner. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/05/ted-razatos125x125.jpg\" alt=\"Ted Razatos\" title=\"Ted Razatos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ted\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Green Chile Kitchen\u003cbr>\n\u003cstrong>Reviewed Bay Wolf Restaurant:\u003c/strong> Tuesday, March 8, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to spend the night before my birthday out with friends at a new restaurant. Neither of us had been to Bay Wolf in the Piedmont neighborhood of Oakland. It was our first time in Piedmont, and we were impressed by how pleasant it was to walk around the area. As we approached the restaurant I noticed that it was an old Victorian house with a newer structure in front that turned out to be a wraparound enclosed deck. As we walked up the entrance staircase we found ourselves in the middle of the deck facing the old front door to the Victorian house. The deck is filled with tables and heated with gas lamps. As we walked in the door, we were greeted immediately by the host. We were then seated back out on the deck, as were most people. It was a very nice space. The wood enclosed walls looked like they could open up to the outside on warmer nights.\u003c/p>\n\u003cp>We quickly ordered two cocktails: Lobo Beso, a pomegranate and sparkling wine drink, and I had a version of a lemon drop. Both drinks hit the spot. Our friends showed up and ordered wine and beer. The short menu had many great choices, and we had trouble deciding. The staff was very attentive and helpful during this process. At one point, I turned to look around to take in the room, and the host noticed me looking around and came over to see if the temperature was bothering me. \u003c/p>\n\u003cp>We decided to share all of the appetizers and all of the entrees. So we ordered the seared Tuna Bruchetta, the Shaved Asparagus Mushroom Salad, and the Grilled Calamari with Butternut Squash.\u003cbr>\nAll three appetizers were excellent. The seared tuna was on a slice of toasted bread topped with olives and was my favorite. I also really like the salad with lemon dressing that really complemented the Parmesan and asparagus. The calamari was grilled and uniquely paired with butternut squash, which turned out to be a great combination. \u003c/p>\n\u003cp>With the help of the staff, we ordered a wonderful bottle of Pinot from the Willamette Valley. Our entrees were the Liberty Ranch Duck Bourguignon with bacon, mushrooms, crouton and red wine sauce; the Potato Gnocchi with fava beans peas, green garlic and crème fraîche; and Ragout of Spring Lamb with fava beans and fried artichokes. The duck was served in a stew bowl with what looked and tasted like wild mushrooms, and it was very enjoyable. The Potato Gnocchi was served in a white sauce and it was warm and comforting. The lamb dinner was nice with a rich sauce. \u003c/p>\n\u003cp>We saved room for dessert but had trouble picking just two. We ordered two from the host who took our order. A few minutes later he returned with three desserts including the one we almost ordered as a complement of the house. The Chocolate Soufflé Cake with Crème Anglaise; Strawberry Semifreddo with Candied Pistachios; and the Espresso Sundae with Tangerine Ice Cream were all fantastic deserts. The sundae, served in a cup with tangerine ice cream topped with a warm chocolate espresso sauce, stood out as a highlight of the meal and a perfect way to end our special occasion\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end it was a great experience that I will be happy to repeat in the near future. The whole experience was enjoyable. It is a beautiful restaurant that is upscale and artistic without being pretentious. The staff was enjoyable, attentive and cheerful. The food was excellent. I thought the appetizers and dessert were a bit more exciting then the entrees, which tended to feel more like comfort food. I liked the fact that they use mushrooms often, which are locally grown and abundant in that area. It was an expensive meal without being overpriced. The noise level was moderate to low, making for easy conversation. Bay Wolf is a great place for special occasions, large or small.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 1 (#701) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Gamine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6495\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6478\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Bellanico Restaurant and Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6467\">reviews\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Davey Jones Deli\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6500\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6480\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/0mOXKwmFhgI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp701iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pepperbridge.com/\">\u003cstrong>2008 Pepper Bridge “Pepper Bridge Vineyard” red blend, Walla Walla Valley, Washington $55\u003c/strong>\u003c/a>\u003cbr>\nIntense, layered, powerful and yet still supple, this blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot from the iconic Pepper Bridge Vineyard in Washington’s eastern Walla Walla Valley is a wine to covet (especially since less than 500 cases were made). \u003c/p>\n\u003cp>\u003ca href=\"http://www.amavicellars.com/\">\u003cstrong>2010 Amavi Cellars Semillon, Walla Walla Valley, Washington $20\u003c/strong>\u003c/a>\u003cbr>\nThe winemaker at Pepper Bridge, Jean-Francois Pellet, is one of Washington’s finest and his passion project is Amavi. This aromatic white made with Semillon grapes is a stunner. Juicy fruit notes are supported by vibrant acidity in a wine that pairs perfectly with fiery fare from burritos to curry dishes as well as a variety of cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amavicellars.com/\">\u003cstrong>2009 Amavi Cellars Cabernet Sauvignon, Walla Walla Valley, Washington $29\u003c/strong>\u003c/a>\u003cbr>\nWalla Walla Valley in southern Washington along the border with Oregon is home to many of the state’s top wineries, including Amavi. With its combination of dark berry flavors and earthy, spicy aromas this classy red could go for twice the price. Silky tannins create a luxurious texture in a wine that can be enjoyed now or cellared for a few years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=JDxLG5HSGrU\">Watch a fun video\u003c/a> of Leslie Sbrocco interviewing Jean-Francois Pellet the winemaker from Walla Walla’s Amavi Cellars.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp701iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pepperbridge.com/\">\u003cstrong>2008 Pepper Bridge “Pepper Bridge Vineyard” red blend, Walla Walla Valley, Washington $55\u003c/strong>\u003c/a>\u003cbr>\nIntense, layered, powerful and yet still supple, this blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot from the iconic Pepper Bridge Vineyard in Washington’s eastern Walla Walla Valley is a wine to covet (especially since less than 500 cases were made). \u003c/p>\n\u003cp>\u003ca href=\"http://www.amavicellars.com/\">\u003cstrong>2010 Amavi Cellars Semillon, Walla Walla Valley, Washington $20\u003c/strong>\u003c/a>\u003cbr>\nThe winemaker at Pepper Bridge, Jean-Francois Pellet, is one of Washington’s finest and his passion project is Amavi. This aromatic white made with Semillon grapes is a stunner. Juicy fruit notes are supported by vibrant acidity in a wine that pairs perfectly with fiery fare from burritos to curry dishes as well as a variety of cheeses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amavicellars.com/\">\u003cstrong>2009 Amavi Cellars Cabernet Sauvignon, Walla Walla Valley, Washington $29\u003c/strong>\u003c/a>\u003cbr>\nWalla Walla Valley in southern Washington along the border with Oregon is home to many of the state’s top wineries, including Amavi. With its combination of dark berry flavors and earthy, spicy aromas this classy red could go for twice the price. Silky tannins create a luxurious texture in a wine that can be enjoyed now or cellared for a few years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=JDxLG5HSGrU\">Watch a fun video\u003c/a> of Leslie Sbrocco interviewing Jean-Francois Pellet the winemaker from Walla Walla’s Amavi Cellars.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Gamine: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6478\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/1MPfePOq728\u003c/p>\n\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Gamine,+Union+Street,+San+Francisco,+CA&aq=0&oq=gamine&sll=37.0625,-95.677068&sspn=62.958411,71.367188&ie=UTF8&hq=Gamine,+Union+Street,+San+Francisco,+CA&t=m&cid=2588481044512050606&hnear=&ll=37.81548,-122.425632&spn=0.047464,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2223 Union Street (at Fillmore Street)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-7771\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@gaminesf.com\">info@gaminesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gaminesf.com\">gaminesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Stephen Bouillez and Susannah Dempsey\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Escargot, burger, pork chop, banana and Nutella crêpes\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> $20 per 750 mL\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:30pm (brunch, lunch, dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:30pm (brunch, lunch, dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm (brunch, lunch, dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Brunch/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, only for groups of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, ramped entrance, no bathroom access\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\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/5yd8t\">Map\u003c/a>\u003cbr />\r\n2223 Union Street \u003cbr />\r\nSan Francisco, CA 94123\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-771-7771\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gaminesf.com\">gaminesf.com\u003c/a>\u003cbr />\r\n \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6478\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gamine: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6478\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/1MPfePOq728'\n title='//www.youtube.com/embed/1MPfePOq728'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Gamine,+Union+Street,+San+Francisco,+CA&aq=0&oq=gamine&sll=37.0625,-95.677068&sspn=62.958411,71.367188&ie=UTF8&hq=Gamine,+Union+Street,+San+Francisco,+CA&t=m&cid=2588481044512050606&hnear=&ll=37.81548,-122.425632&spn=0.047464,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2223 Union Street (at Fillmore Street)\u003cbr>\nSan Francisco, CA 94123\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> 415-771-7771\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@gaminesf.com\">info@gaminesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gaminesf.com\">gaminesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Stephen Bouillez and Susannah Dempsey\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Escargot, burger, pork chop, banana and Nutella crêpes\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> $20 per 750 mL\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:30pm (brunch, lunch, dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:30pm (brunch, lunch, dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm (brunch, lunch, dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Brunch/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, only for groups of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, ramped entrance, no bathroom access\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\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>Gamine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6495\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Friday, February 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBurger, burger, burger. Gamine’s burger is what keeps me going back time after time. The restaurant’s cozy, charming interior, and authentic French service staff only add to the delightful experience. While I’ve been there numerous times, each time I walk through Gamine’s doors I still feel like I step outside the city and into a Parisian cafe. The low lighting and small dining room creates a cozy ambiance; an environment where one wants to linger for hours as the French are famous for doing. \u003c/p>\n\u003cp>My companion and I arrived reservation-less, but were seated immediately at a corner table next to the window overlooking Union Street. Our server – French accent and all – greeted us promptly and took our appetizer order (Baked Cambozola). The Cambozola is a warm, oozy cheese mixture that comes with Crostini and a roasted head of garlic. While the Cambozola is a blend of several cheeses, the pieces of Gorgonzola really stood out. The dish is decadent and comforting; if I weren’t in a public place, I would have tried to lick the sides of the bowl it comes with.\u003c/p>\n\u003cp>We each had the French Onion soup next. As a good French Onion soup should be, the layers of cheese and bread were piping hot and perfectly flavored. The cheese was oozy on the inside and crispy around the bowl’s edges. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The main star of the show came out next: the burger. I believe my life’s calling is to find the world’s best burger, and I do believe Gamine’s competes for that title. Traditional, it is not. The burger patty comes in a chewy Ciabatta roll. I am often skeptical of non-standard burger buns, but this roll is lovely on its own while still giving the meat an opportunity to shine. As passionate as I am about the roll, the meat is also unforgettable. It’s juicy and tender; it’s flavored in a way that almost reminds me of sausage. The thick slice of brie completes the experience. The warmth of the burger melts the cheese, so that it covers every inch of the beef patty. There are so many components to the perfect burger, and Gamine nails every single one.\u003c/p>\n\u003cp>Our server paced each of our courses perfectly so that we felt taken care of but never rushed. He also made great wine recommendations (we each had a white wine followed by a Pinot Noir he recommended to us). Gamine should be an option for every scenario: first date, old friends, brunch, children friendly. Gamine is one of those rare finds that impresses on all fronts – service, ambiance, and, of course, FOOD!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHospitality is the long suit at Gamine. We were greeted warmly as we arrived (shortly after the bistro opened) and our waiter met us at the door and shook our hands as we departed. In the hour or so in between, I feel as if we hit Gamine on an off night. And as we drove home over the Bay Bridge, the more we discussed our dinner there, the more disappointed I felt.\u003c/p>\n\u003cp>Dinner started well with exemplary Onion Soup ($7.50) and Smoked Duck, Poached Egg and Frisée Salad ($12). Delighted to see five bottles of rosé on the wines list (especially in February), I ordered the one that was available by the glass, Angel Rosé ($10). It was the perfect foil for both my Onion Soup and Mussels Marinière ($15). My husband’s Arnold Palmer ($3.50) was fine. \u003c/p>\n\u003cp>With more than a couple of other French bistros on the street, I figured this one must be special since someone recommended it to be featured on \u003cem>Check, Please! Bay Area\u003c/em>. I suppose my high expectations carried over to the baguette. When bread and butter came to the table soon after we ordered, I had a sinking feeling that the quality of the bread foreshadowed what was to come. Hoping for the characteristic crackle-y crust and flavorful crumb of the artisan baguettes across the City, I found this one lacking in both. \u003c/p>\n\u003cp>Our appetizers came out quickly. I was particularly happy that the Onion Soup portion wasn’t huge and that while the cheese on top was copious and perfectly melted, it wasn’t so hot as to burn the roof of my mouth. The soup was terrific, and I’d recommend it. My husband enjoyed the Frisée Salad and I was impressed with the level of acid in the vinaigrette, which is of pivotal importance given the rich ingredients in this bistro classic. \u003c/p>\n\u003cp>It was a bit off-putting that when our otherwise terrific waiter told us about the scallops special that night, he didn’t mention the price. We forgot to ask. My husband ordered it anyway. No matter the price, we were both surprised when this special entree arrived with just three scallops. They were seared and seasoned perfectly and the accompanying mashed potato-carrot puree was arranged in carefully crafted quenelle shapes. The advertised vanilla bean beurre blanc was a mere garnish that decorated the plate. \u003c/p>\n\u003cp>Hopeful as our waiter approached the table with my Mussels Mariniere in a cast iron crock, mussels heaped generously, I was immediately struck by the smell of sharp, raw garlic, and was put off to see that the cook had tossed about a tablespoon of it as a garnish on top of my mussels. A generous portion of French fries ($5) that I ordered as a side dish came to the table in a gratin dish with a side of mayonnaise. The fries were very pale in color, although they were hot. Many of them were al dente (some were even a bit raw-hard) in the center and I began to wonder if these had been taken by mistake from a pile of blanched fries before they’d been re-fried. They were tasty and we ate every single one, but they were all flaccid, bearing none of the characteristic browning or crunch you expect from French fries. To add insult to injury, the mayonnaise tasted flabby—all fat and no acid. It needed a shot of lemon or mustard to liven it up. The mussels were cooked perfectly, although there were two or three that never opened and one whose shell was so mangled I didn’t bother to struggle with it. The broth was tasty, and there was enough to share with my husband who finished the small portion of scallops long before I finished the mussels. He made a satisfying soup of that broth and the remaining baguette.\u003c/p>\n\u003cp>The menu is printed on the placemat so I’d seen right away that Gamine features some classic French bistro desserts. I looked forward to—and ordered—Chocolate Mousse ($8.50) and my husband ordered Tarte Tatin ($8). Double disappointment. The mousse came in a tall parfait glass and was garnished with whipped cream and a sweet crumb topping I couldn’t figure out. The topping did a good job of distracting my palate from the texture of the mousse itself. I was longing for rich, dense, dark chocolate mousse. Instead I got a fluffy, light, airy dessert that tasted more of the crumb topping than chocolate. I wouldn’t have objected to a mousse made with milk chocolate, but I did regret that this mousse had so little chocolate flavor. \u003c/p>\n\u003cp>The Tarte Tatin was cloyingly sweet, as if it had been made with honey. It was so overcooked that the apples disintegrated, yet the puff pastry at the edge was underbaked and gummy in places. \u003c/p>\n\u003cp>I hasten to add that throughout the meal our waiter was attentive and pleasant. We both loved him. We did finish everything on our plates (those three scallops didn’t take long to eat), but I kept thinking that if I weren’t there incognito for \u003cem>Check, Please!\u003c/em> I would have been more forthcoming about my disappointment when the waiter checked in with us. When the bill came and we discovered that the scallops special was $24 (higher than anything else on the menu), the bad taste in our mouth was reinforced. When a weeknight dinner for two at a casual, 22-seat bistro (where the dishwashing station is visible from the dining room) adds up to $120 including tip, it had better satisfy on more levels than just service. Unless I’m dying for a good bowl of onion soup, and the other bistros on Union Street are closed, I’m not sure I’ll go back to Gamine. \u003c/p>\n\u003cp>P.S. Two days after eating there, I saw a friend I hadn’t seen in more than a year who lives in the neighborhood. She told me Gamine is one of her regular hangouts and that she loves the food and wine there. She agreed that she’s been disappointed in the Tarte Tatin, too, but was incredulous when I mentioned the fries, the mayonnaise, the raw garlic garnish on the mussels, and the paltry portion—and price—of the scallops special. I guess my instincts were correct: We must have hit Gamine on an off night. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGamine is a wonderful little French Bistro that brings big flavors and an even larger value. My excuse was that I had never heard of this place. What’s yours? Well, if you are reading this then you will need to come up with something new, because this place is highly recommended! Yes, San Francisco offers something like 5,000 restaurants and no, I have not been to all of them but in 10 years I have had a few memorable meals, and Gamine is, deservedly, on the short list. \u003c/p>\n\u003cp>The first thing I noticed when I walked in was that a party of 16 took up, literally, the entire left side restaurant. Luckily, I spotted a free table and was seated immediately. Even with such a large party to deal with, the waiter immediately brought water and a menu and, better yet, I had a beautiful glass of Sancerre ordered and in hand in under 3 minutes. To be honest, I have no idea what Sancerre is. In fact, the only thing I know is that if you are adding ice cubes to white wine to improve the drinkability, then you might have a problem and/or the wines not that good. Regardless, the waiter chose a glass of French white wine (from Sancerre –turns out it is a region known for Sauvignon Blanc), and it was an excellent choice off of a list that seemed well organized and covered a variety of French and Californian selections.\u003c/p>\n\u003cp>For the rest of the meal, the waiter was spot-on, funny, and made me feel at home. While I can pour myself a healthy glass of wine (yes, I skip the ice cubes, and no, I don’t judge) and can cook a decent meal, the food was well above my station. I started with the French onion soup. It was excellent, had great flavor, and was topped with a delicious amount of cheese. If you like onions or soup or having a warm belly, then I highly recommend getting an order. It is well worth it. I moved on the Mussels Catalane (in a white wine sauce with a spicy lamb sausage) with a side of French fries, while my friend had the grilled salmon with leak fondue. I totally got burned here. Don’t get me wrong, I love mussels and fries and both were perfectly prepared. And the serving size was incredible. I was starving and could not come close to finishing. Unfortunately, as good as the mussels are, the salmon was absolutely amazing. Thankfully, my date took pity on me and we shared. Salmon is one of those dishes I grew up on and rarely order out. Don’t do that here. The salmon was cooked a perfect medium rare, tasted amazingly fresh, and it was delicate and exceptional. Personally, I find a delicate piece of salmon hard to come by. Far too often it’s overcooked and/or served as a 2” filet; perfect for a rib eye but, in my mind, less so for salmon. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The rest of the menu looked great, but I was stuffed after 3 dishes and couldn’t order dessert. But I am looking forward to finding out soon. My only advice is to share the mussels as an appetizer and then move on to a soup and/or entrée. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gamine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6495\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6486\">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/cp701iPod.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/40/2012/04/corinne-roberts125x125.jpg\" alt=\"Corinne Roberts\" title=\"Corinne Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corinne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gamine\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Friday, February 17, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBurger, burger, burger. Gamine’s burger is what keeps me going back time after time. The restaurant’s cozy, charming interior, and authentic French service staff only add to the delightful experience. While I’ve been there numerous times, each time I walk through Gamine’s doors I still feel like I step outside the city and into a Parisian cafe. The low lighting and small dining room creates a cozy ambiance; an environment where one wants to linger for hours as the French are famous for doing. \u003c/p>\n\u003cp>My companion and I arrived reservation-less, but were seated immediately at a corner table next to the window overlooking Union Street. Our server – French accent and all – greeted us promptly and took our appetizer order (Baked Cambozola). The Cambozola is a warm, oozy cheese mixture that comes with Crostini and a roasted head of garlic. While the Cambozola is a blend of several cheeses, the pieces of Gorgonzola really stood out. The dish is decadent and comforting; if I weren’t in a public place, I would have tried to lick the sides of the bowl it comes with.\u003c/p>\n\u003cp>We each had the French Onion soup next. As a good French Onion soup should be, the layers of cheese and bread were piping hot and perfectly flavored. The cheese was oozy on the inside and crispy around the bowl’s edges. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The main star of the show came out next: the burger. I believe my life’s calling is to find the world’s best burger, and I do believe Gamine’s competes for that title. Traditional, it is not. The burger patty comes in a chewy Ciabatta roll. I am often skeptical of non-standard burger buns, but this roll is lovely on its own while still giving the meat an opportunity to shine. As passionate as I am about the roll, the meat is also unforgettable. It’s juicy and tender; it’s flavored in a way that almost reminds me of sausage. The thick slice of brie completes the experience. The warmth of the burger melts the cheese, so that it covers every inch of the beef patty. There are so many components to the perfect burger, and Gamine nails every single one.\u003c/p>\n\u003cp>Our server paced each of our courses perfectly so that we felt taken care of but never rushed. He also made great wine recommendations (we each had a white wine followed by a Pinot Noir he recommended to us). Gamine should be an option for every scenario: first date, old friends, brunch, children friendly. Gamine is one of those rare finds that impresses on all fronts – service, ambiance, and, of course, FOOD!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/linda-carucci125x125.jpg\" alt=\"Linda Carucci\" title=\"Linda Carucci\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cooking Teacher and Author\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bellanico Restaurant and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Wednesday, February 29, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHospitality is the long suit at Gamine. We were greeted warmly as we arrived (shortly after the bistro opened) and our waiter met us at the door and shook our hands as we departed. In the hour or so in between, I feel as if we hit Gamine on an off night. And as we drove home over the Bay Bridge, the more we discussed our dinner there, the more disappointed I felt.\u003c/p>\n\u003cp>Dinner started well with exemplary Onion Soup ($7.50) and Smoked Duck, Poached Egg and Frisée Salad ($12). Delighted to see five bottles of rosé on the wines list (especially in February), I ordered the one that was available by the glass, Angel Rosé ($10). It was the perfect foil for both my Onion Soup and Mussels Marinière ($15). My husband’s Arnold Palmer ($3.50) was fine. \u003c/p>\n\u003cp>With more than a couple of other French bistros on the street, I figured this one must be special since someone recommended it to be featured on \u003cem>Check, Please! Bay Area\u003c/em>. I suppose my high expectations carried over to the baguette. When bread and butter came to the table soon after we ordered, I had a sinking feeling that the quality of the bread foreshadowed what was to come. Hoping for the characteristic crackle-y crust and flavorful crumb of the artisan baguettes across the City, I found this one lacking in both. \u003c/p>\n\u003cp>Our appetizers came out quickly. I was particularly happy that the Onion Soup portion wasn’t huge and that while the cheese on top was copious and perfectly melted, it wasn’t so hot as to burn the roof of my mouth. The soup was terrific, and I’d recommend it. My husband enjoyed the Frisée Salad and I was impressed with the level of acid in the vinaigrette, which is of pivotal importance given the rich ingredients in this bistro classic. \u003c/p>\n\u003cp>It was a bit off-putting that when our otherwise terrific waiter told us about the scallops special that night, he didn’t mention the price. We forgot to ask. My husband ordered it anyway. No matter the price, we were both surprised when this special entree arrived with just three scallops. They were seared and seasoned perfectly and the accompanying mashed potato-carrot puree was arranged in carefully crafted quenelle shapes. The advertised vanilla bean beurre blanc was a mere garnish that decorated the plate. \u003c/p>\n\u003cp>Hopeful as our waiter approached the table with my Mussels Mariniere in a cast iron crock, mussels heaped generously, I was immediately struck by the smell of sharp, raw garlic, and was put off to see that the cook had tossed about a tablespoon of it as a garnish on top of my mussels. A generous portion of French fries ($5) that I ordered as a side dish came to the table in a gratin dish with a side of mayonnaise. The fries were very pale in color, although they were hot. Many of them were al dente (some were even a bit raw-hard) in the center and I began to wonder if these had been taken by mistake from a pile of blanched fries before they’d been re-fried. They were tasty and we ate every single one, but they were all flaccid, bearing none of the characteristic browning or crunch you expect from French fries. To add insult to injury, the mayonnaise tasted flabby—all fat and no acid. It needed a shot of lemon or mustard to liven it up. The mussels were cooked perfectly, although there were two or three that never opened and one whose shell was so mangled I didn’t bother to struggle with it. The broth was tasty, and there was enough to share with my husband who finished the small portion of scallops long before I finished the mussels. He made a satisfying soup of that broth and the remaining baguette.\u003c/p>\n\u003cp>The menu is printed on the placemat so I’d seen right away that Gamine features some classic French bistro desserts. I looked forward to—and ordered—Chocolate Mousse ($8.50) and my husband ordered Tarte Tatin ($8). Double disappointment. The mousse came in a tall parfait glass and was garnished with whipped cream and a sweet crumb topping I couldn’t figure out. The topping did a good job of distracting my palate from the texture of the mousse itself. I was longing for rich, dense, dark chocolate mousse. Instead I got a fluffy, light, airy dessert that tasted more of the crumb topping than chocolate. I wouldn’t have objected to a mousse made with milk chocolate, but I did regret that this mousse had so little chocolate flavor. \u003c/p>\n\u003cp>The Tarte Tatin was cloyingly sweet, as if it had been made with honey. It was so overcooked that the apples disintegrated, yet the puff pastry at the edge was underbaked and gummy in places. \u003c/p>\n\u003cp>I hasten to add that throughout the meal our waiter was attentive and pleasant. We both loved him. We did finish everything on our plates (those three scallops didn’t take long to eat), but I kept thinking that if I weren’t there incognito for \u003cem>Check, Please!\u003c/em> I would have been more forthcoming about my disappointment when the waiter checked in with us. When the bill came and we discovered that the scallops special was $24 (higher than anything else on the menu), the bad taste in our mouth was reinforced. When a weeknight dinner for two at a casual, 22-seat bistro (where the dishwashing station is visible from the dining room) adds up to $120 including tip, it had better satisfy on more levels than just service. Unless I’m dying for a good bowl of onion soup, and the other bistros on Union Street are closed, I’m not sure I’ll go back to Gamine. \u003c/p>\n\u003cp>P.S. Two days after eating there, I saw a friend I hadn’t seen in more than a year who lives in the neighborhood. She told me Gamine is one of her regular hangouts and that she loves the food and wine there. She agreed that she’s been disappointed in the Tarte Tatin, too, but was incredulous when I mentioned the fries, the mayonnaise, the raw garlic garnish on the mussels, and the paltry portion—and price—of the scallops special. I guess my instincts were correct: We must have hit Gamine on an off night. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/jeremy-carnam125x1251.jpg\" alt=\"Jeremy Carnam\" title=\"Jeremy Carnam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Renewable Energy Forecaster\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Davey Jones Deli\u003cbr>\n\u003cstrong>Reviewed Gamine:\u003c/strong> Sunday, March 4, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGamine is a wonderful little French Bistro that brings big flavors and an even larger value. My excuse was that I had never heard of this place. What’s yours? Well, if you are reading this then you will need to come up with something new, because this place is highly recommended! Yes, San Francisco offers something like 5,000 restaurants and no, I have not been to all of them but in 10 years I have had a few memorable meals, and Gamine is, deservedly, on the short list. \u003c/p>\n\u003cp>The first thing I noticed when I walked in was that a party of 16 took up, literally, the entire left side restaurant. Luckily, I spotted a free table and was seated immediately. Even with such a large party to deal with, the waiter immediately brought water and a menu and, better yet, I had a beautiful glass of Sancerre ordered and in hand in under 3 minutes. To be honest, I have no idea what Sancerre is. In fact, the only thing I know is that if you are adding ice cubes to white wine to improve the drinkability, then you might have a problem and/or the wines not that good. Regardless, the waiter chose a glass of French white wine (from Sancerre –turns out it is a region known for Sauvignon Blanc), and it was an excellent choice off of a list that seemed well organized and covered a variety of French and Californian selections.\u003c/p>\n\u003cp>For the rest of the meal, the waiter was spot-on, funny, and made me feel at home. While I can pour myself a healthy glass of wine (yes, I skip the ice cubes, and no, I don’t judge) and can cook a decent meal, the food was well above my station. I started with the French onion soup. It was excellent, had great flavor, and was topped with a delicious amount of cheese. If you like onions or soup or having a warm belly, then I highly recommend getting an order. It is well worth it. I moved on the Mussels Catalane (in a white wine sauce with a spicy lamb sausage) with a side of French fries, while my friend had the grilled salmon with leak fondue. I totally got burned here. Don’t get me wrong, I love mussels and fries and both were perfectly prepared. And the serving size was incredible. I was starving and could not come close to finishing. Unfortunately, as good as the mussels are, the salmon was absolutely amazing. Thankfully, my date took pity on me and we shared. Salmon is one of those dishes I grew up on and rarely order out. Don’t do that here. The salmon was cooked a perfect medium rare, tasted amazingly fresh, and it was delicate and exceptional. Personally, I find a delicate piece of salmon hard to come by. Far too often it’s overcooked and/or served as a 2” filet; perfect for a rib eye but, in my mind, less so for salmon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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