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"content": "\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6467\">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/gqHjZLXkdR4\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=Bellanico+Restaurant,+Park+Boulevard,+Oakland,+CA&aq=0&oq=bellanico&sll=37.873184,-122.506332&sspn=0.062468,0.069695&ie=UTF8&hq=Bellanico+Restaurant,+Park+Boulevard,+Oakland,+CA&t=m&cid=14796581719075493281&hnear=&ll=37.830124,-122.209167&spn=0.047454,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Bellanico+Restaurant,+Park+Boulevard,+Oakland,+CA&aq=0&oq=bellanico&sll=37.873184,-122.506332&sspn=0.062468,0.069695&ie=UTF8&hq=Bellanico+Restaurant,+Park+Boulevard,+Oakland,+CA&t=m&cid=14796581719075493281&hnear=&ll=37.830124,-122.209167&spn=0.047454,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4238 Park Boulevard (at Wellington Street)\u003cbr>\nOakland, CA 94602\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-336-1180\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:ce@bellanico.net\">ce@bellanico.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bellanico.net\">bellanico.net\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@bellanico1\">@bellanico1\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Bellanico-Restaurant-and-Wine-Bar/284607545860\">Bellanico Restaurant and Wine Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Chris Shepher and Elizabeth Frumusa\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jonathan Luce\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jonathan Luce\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cicchetti, Swiss chard malfatti, tagliolini pepati, house made pastas, house-cured salumi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15; waived if a bottle is purchased from restaurant’s list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every day of the week during normal business hours\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/bellanico\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Two days in advance for Fridays or Saturdays.\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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"content": "\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">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/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 Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Bellanico! As regular customers since the place opened almost three years ago, my husband and I have never been disappointed with a meal at Bellanico. We’ve introduced at least 35 friends to our neighborhood favorite and everyone comes away with the same feeling: This is some of the Bay Area’s most reasonably priced, well prepared, rustic Italian food to be found in a casual setting. And all of this comes with a big dividend: You don’t have to strain to hear the conversation at your table.\u003c/p>\n\u003cp>Located in a small commercial zone in Oakland’s residential Glenview district, Bellanico is a big hit with the locals. The husband and wife team of Chris Shepherd and Elizabeth Frumusa are hands-on owners who divide their time between Bellanico and their other more established gem, Aperto, in San Francisco. Bellanico is named after their two children, Gabriella and Nicoletta. \u003c/p>\n\u003cp>The vibe is relaxed, yet attentive, and service strikes the perfect balance of professional and friendly. All the staff seem genuinely pleased to serve you. The dining room is small enough that your waiter is never out of view, and Chris or Elizabeth is often there to keep things running smoothly in the dining room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jonathan Luce deserves high praise for creating and consistently delivering a compelling rustic California-Italian menu that changes frequently. Fortunately, there are several iconic Bellanico dishes that stay on the menu year-round including my favorite, Malfatti. These tender orbs of Swiss chard and ricotta, like gnudi on steroids, are gently poached and topped with sage brown butter and freshly grated Grana Padano. As with several of the other house-made pastas, you can order Malfatti in either a small or larger portion. Casunzei is another of my favorite Bellanico pastas. These beet-and-ricotta-filled ravioli are topped with poppy seeds and butter sauce. If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\u003c/p>\n\u003cp>There’s something for everyone at Bellanico. What sets this place apart from other Bay Area rustic Italian restaurants is the uniqueness of its menu. While Bellanico regularly offers a version of Pasta Bolognese, the pasta shape varies, as does the ragu—sometimes it’s made with beef and other times with lamb or pork. Also, as with the pastas mentioned earlier, it’s not uncommon to find something on Bellanico’s menu that I’ve not seen on a menu outside of Italy. \u003c/p>\n\u003cp>I particularly enjoy their fish dishes and I appreciate their gentle touch with yellowtail. (When you order this, the waiter mentions that the chef likes to cook it rare and asks if that would be okay. They deliver on their promise of rare fish, revealing its impeccable freshness.) The trout here is the best I’ve ever had in a restaurant, and I love the way the chef pairs it with the classic Sardinian combination of fregola and clams, along with the distinctive addition of braised Brussels sprouts and radishes. \u003c/p>\n\u003cp>Bellanico is also open for weekday lunch and weekend brunch. The duck confit hash with poached eggs, fingerling potatoes, and buttered Italian toast is my brunch favorite. At lunch or brunch, as at dinner, you’ll find a great dessert menu, featuring the not-to-be-missed Laura Chenel Goat Cheese Cheesecake, an ethereal square covered on all surfaces with shards of pistachio brittle. The honey-pine nut tart is exceptional, too—not too sweet, with a perfectly baked crust. \u003c/p>\n\u003cp>It’s not unusual to see families celebrating special occasions at Bellanico, and the menu offers a nod to younger diners with a dish called Bambino, organic pasta for kids with tomato, butter or cream sauce for $5. \u003c/p>\n\u003cp>But make no mistake: This is an adult restaurant with a well-curated, reasonably priced wine list. I love their Wine Flights menu featuring three clearly labeled 3-ounce pours brought to the table at the same time, always at a reasonable price. My current favorite is the Progressive flight, which features a red and two whites, Lambrusco, Lugana and Grechetto, for $13.50. \u003c/p>\n\u003cp>Bellanico offers a four-course, fixed price menu for the bargain price of $30 at dinner or $20 at lunch. These tasting menus change every week or so. Optional wine pairings by the glass are suggested for each item on the fixed price menus, as well as on the a la carte menus.\u003c/p>\n\u003cp>Weather permitting, there are several tables on the sidewalk in front, with a heated enclosure and blankets available, should the weather dictate. In conjunction with three other restaurants in the same Glenview block, Bellanico offers valet parking on Thursday, Friday, and Saturday nights. Otherwise, street parking isn’t too difficult. Reservations can be made online or by phone for brunch, lunch, and dinner.\u003c/p>\n\u003cp>Even after nearly three years as a steady customer, I keep discovering new reasons to call Bellanico my favorite restaurant. Don’t miss this neighborhood gem—it’s well worth a trip across any Bay Area bridge. \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 Bellanico Restaurant and Wine Bar:\u003c/strong> Sunday, February 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is a lot to like about Bellanico Restaurant. For starters, when you actually commit to leaving San Francisco, Oakland is not as far as it seems. Once you arrive, the restaurant is inviting and relaxing. The service was excellent, finding that ideal space between being attentive without feeling intrusive. \u003c/p>\n\u003cp>Another big selling point is the prix fixe menu, which changes weekly. I thought this was a great idea and wished that more restaurants followed suit. Especially, the dinner tasting menu consisting of 4 courses for $30: an amazing value! Add that to the fact that the “tasting” menu courses were either full-sized or could easily pass as full-sized, still you are sitting in front of a lot of food at a very reasonable price. \u003c/p>\n\u003cp>Additionally, the wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy. \u003c/p>\n\u003cp>My favorite dishes of the evening included the small hand-pulled burrata for appetizers, and the roasted duck for my entrée. The burrata was incredibly fresh and the candied walnuts and oil-cured olives nicely complemented the cheese. The duck was served two ways; with a leg confit and a roasted breast. The sliced breast was cooked perfectly and had a wonderful flavor. The leg had an amazing golden crust and a wonderful texture. Although I found the leg confit to be too salty, overall the dish had a lot of flavor and really did work. \u003c/p>\n\u003cp>Unfortunately, I found the rest of the meal frustrating because I really wanted to like everything, and for the most part everything was good, but nothing really stood out. It seemed like all of the ideas and ingredients and presentation was there, but for whatever reason the flavors seemed slightly muted. Maybe I was asking for too much, or maybe it was just an off night, but Bellanico didn’t meet my expectations. Yet, in its own way, Bellanico still offers great value and some nice red wines. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, March 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really excited to venture out of my San Francisco comfort zone to try a new spot in the East Bay. I have never been to this part of Oakland and, while small, I found it to be quite charming with several appealing restaurants. I was even more thrilled to see a four-course, prix fixe menu with optional wine pairings (I don’t really understand the “optional” part; to me wine pairings are mandatory). My companion chose to order the same number of items, but off the general menu (also with wine). I realized this could become fairly complicated for the server to manage, and I was right. While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance. In all, I didn’t feel I got a “wine pairing” experience, while one of my guest’s dishes never appeared.\u003c/p>\n\u003cp>The interior is fun and lively with an appealing wine bar for a pre- or post-meal beverage. I immediately noticed that my friend and I were the only representatives from the 25-39 age group. Everyone was my parents’ age or in high school. That was my first hint we had left San Francisco.\u003c/p>\n\u003cp>I struggled to understand the options on the tasting menu (one needs to be fluent in Italian to understand it, as there are no translations) and had to ask our server go through each option with me. Authentic: yes; practical: no. Once I understood my options (there are four courses, two choices for each). I also added the suggested wine pairing with each course. At $30 for four courses (plus about $15 for wine), this is an excellent value.\u003c/p>\n\u003cp>My first course – the arancini – came out. They looked like two large tater tots; crispy — deep fried, breaded goodness. However, my wine pairing was nowhere in sight (neither was my guest’s first course). After a few torturous minutes of waiting, I dug in sans wine. The arancini was filled with a cheesy rice concoction. It was hot, salty, and cheesy. A great start to the meal! The white wine finally came after I was done with the two “tots.” Each one was several bites, so I was pleased with the portion size.\u003c/p>\n\u003cp>My second glass of wine came out as I was still eating the first course. The pasta accompaniment (best described as three large beef raviolis) arrived about ten minutes after the wine (yet, my friend still hadn’t seen any food and was understandably becoming pretty antsy). The pasta is clearly hand-made; one can taste the level of quality immediately. The beef interior was well-flavored and had a nice sausage texture, but I also felt the dish was lukewarm. The beef interior felt a little cold, as did the juice. This meant it didn’t quite have that comforting effect that a truly excellent ravioli dish can have. I would give it a B. My friend finally asked for her first course and a nice spread of burrata cheese came out. In the bite I had, it was chewy and mild like a good burrata should be.\u003c/p>\n\u003cp>The third course – a pork chop – followed the theme of the preceding courses: above average food quality but frustrating delivery. The pork chop itself was juicier than most I’ve had; there’s nothing worse than a tough chop and fortunately this one didn’t fall victim to that trap. Unfortunately, the wine was not delivered in the same ten-minute window of the meat. At one point during the meal, I had three wine glasses in front of me that had accumulated from the preceding courses. I got the feeling the kitchen staff was just delivering each dish and glass as soon as it was ready (and forgot to clear things). It left a sloppy impression for me and ruined the concept of a wine pairing.\u003c/p>\n\u003cp>While I chose the bittersweet chocolate panna cotta off the tasting menu, it is my guest’s dougnut holes (“bomboloni”) that I will remember. Six large, dense holes came out. They were much heavier than a dougnut. My friend and I both said we’d each have one and take the rest home. Fast-forward two minutes: GONE. We had good intentions, though!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unfortunately, I will remember the service more than the food. The server completely forgot the risotto dish my companion ordered (he did comp her dessert, which was a much appreciated gesture). Furthermore, to me, the joy of a wine pairing is to learn more about the restaurant’s choices behind the pairings. There was no sort of explanation or education around why they chose a certain whine with a certain dish. This is a disappointment when you visit a self-proclaimed “wine bar.” Considering the travel time (45 minutes) and parking (difficult), and the plethora of terrific Italian restaurants in the Bay Area, I don’t foresee a return visit anytime very soon.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Linda:\u003c/strong> \"If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\"\u003cbr />\r\n\u003cstrong>Jeremy:\u003c/strong> \"The wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy.\"\u003cbr />\r\n\u003cstrong>Corinne:\u003c/strong> \"While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bellanico Restaurant and Wine Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6506\">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/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 Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, February 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Bellanico! As regular customers since the place opened almost three years ago, my husband and I have never been disappointed with a meal at Bellanico. We’ve introduced at least 35 friends to our neighborhood favorite and everyone comes away with the same feeling: This is some of the Bay Area’s most reasonably priced, well prepared, rustic Italian food to be found in a casual setting. And all of this comes with a big dividend: You don’t have to strain to hear the conversation at your table.\u003c/p>\n\u003cp>Located in a small commercial zone in Oakland’s residential Glenview district, Bellanico is a big hit with the locals. The husband and wife team of Chris Shepherd and Elizabeth Frumusa are hands-on owners who divide their time between Bellanico and their other more established gem, Aperto, in San Francisco. Bellanico is named after their two children, Gabriella and Nicoletta. \u003c/p>\n\u003cp>The vibe is relaxed, yet attentive, and service strikes the perfect balance of professional and friendly. All the staff seem genuinely pleased to serve you. The dining room is small enough that your waiter is never out of view, and Chris or Elizabeth is often there to keep things running smoothly in the dining room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jonathan Luce deserves high praise for creating and consistently delivering a compelling rustic California-Italian menu that changes frequently. Fortunately, there are several iconic Bellanico dishes that stay on the menu year-round including my favorite, Malfatti. These tender orbs of Swiss chard and ricotta, like gnudi on steroids, are gently poached and topped with sage brown butter and freshly grated Grana Padano. As with several of the other house-made pastas, you can order Malfatti in either a small or larger portion. Casunzei is another of my favorite Bellanico pastas. These beet-and-ricotta-filled ravioli are topped with poppy seeds and butter sauce. If I knew I could eat one of these two pasta dishes everyday, I’d swear off meat and commit to vegetarianism.\u003c/p>\n\u003cp>There’s something for everyone at Bellanico. What sets this place apart from other Bay Area rustic Italian restaurants is the uniqueness of its menu. While Bellanico regularly offers a version of Pasta Bolognese, the pasta shape varies, as does the ragu—sometimes it’s made with beef and other times with lamb or pork. Also, as with the pastas mentioned earlier, it’s not uncommon to find something on Bellanico’s menu that I’ve not seen on a menu outside of Italy. \u003c/p>\n\u003cp>I particularly enjoy their fish dishes and I appreciate their gentle touch with yellowtail. (When you order this, the waiter mentions that the chef likes to cook it rare and asks if that would be okay. They deliver on their promise of rare fish, revealing its impeccable freshness.) The trout here is the best I’ve ever had in a restaurant, and I love the way the chef pairs it with the classic Sardinian combination of fregola and clams, along with the distinctive addition of braised Brussels sprouts and radishes. \u003c/p>\n\u003cp>Bellanico is also open for weekday lunch and weekend brunch. The duck confit hash with poached eggs, fingerling potatoes, and buttered Italian toast is my brunch favorite. At lunch or brunch, as at dinner, you’ll find a great dessert menu, featuring the not-to-be-missed Laura Chenel Goat Cheese Cheesecake, an ethereal square covered on all surfaces with shards of pistachio brittle. The honey-pine nut tart is exceptional, too—not too sweet, with a perfectly baked crust. \u003c/p>\n\u003cp>It’s not unusual to see families celebrating special occasions at Bellanico, and the menu offers a nod to younger diners with a dish called Bambino, organic pasta for kids with tomato, butter or cream sauce for $5. \u003c/p>\n\u003cp>But make no mistake: This is an adult restaurant with a well-curated, reasonably priced wine list. I love their Wine Flights menu featuring three clearly labeled 3-ounce pours brought to the table at the same time, always at a reasonable price. My current favorite is the Progressive flight, which features a red and two whites, Lambrusco, Lugana and Grechetto, for $13.50. \u003c/p>\n\u003cp>Bellanico offers a four-course, fixed price menu for the bargain price of $30 at dinner or $20 at lunch. These tasting menus change every week or so. Optional wine pairings by the glass are suggested for each item on the fixed price menus, as well as on the a la carte menus.\u003c/p>\n\u003cp>Weather permitting, there are several tables on the sidewalk in front, with a heated enclosure and blankets available, should the weather dictate. In conjunction with three other restaurants in the same Glenview block, Bellanico offers valet parking on Thursday, Friday, and Saturday nights. Otherwise, street parking isn’t too difficult. Reservations can be made online or by phone for brunch, lunch, and dinner.\u003c/p>\n\u003cp>Even after nearly three years as a steady customer, I keep discovering new reasons to call Bellanico my favorite restaurant. Don’t miss this neighborhood gem—it’s well worth a trip across any Bay Area bridge. \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 Bellanico Restaurant and Wine Bar:\u003c/strong> Sunday, February 26, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is a lot to like about Bellanico Restaurant. For starters, when you actually commit to leaving San Francisco, Oakland is not as far as it seems. Once you arrive, the restaurant is inviting and relaxing. The service was excellent, finding that ideal space between being attentive without feeling intrusive. \u003c/p>\n\u003cp>Another big selling point is the prix fixe menu, which changes weekly. I thought this was a great idea and wished that more restaurants followed suit. Especially, the dinner tasting menu consisting of 4 courses for $30: an amazing value! Add that to the fact that the “tasting” menu courses were either full-sized or could easily pass as full-sized, still you are sitting in front of a lot of food at a very reasonable price. \u003c/p>\n\u003cp>Additionally, the wine list was extensive, easy to navigate, and featured sustainable, organic, and biodynamic wines primarily from California and Italy. \u003c/p>\n\u003cp>My favorite dishes of the evening included the small hand-pulled burrata for appetizers, and the roasted duck for my entrée. The burrata was incredibly fresh and the candied walnuts and oil-cured olives nicely complemented the cheese. The duck was served two ways; with a leg confit and a roasted breast. The sliced breast was cooked perfectly and had a wonderful flavor. The leg had an amazing golden crust and a wonderful texture. Although I found the leg confit to be too salty, overall the dish had a lot of flavor and really did work. \u003c/p>\n\u003cp>Unfortunately, I found the rest of the meal frustrating because I really wanted to like everything, and for the most part everything was good, but nothing really stood out. It seemed like all of the ideas and ingredients and presentation was there, but for whatever reason the flavors seemed slightly muted. Maybe I was asking for too much, or maybe it was just an off night, but Bellanico didn’t meet my expectations. Yet, in its own way, Bellanico still offers great value and some nice red wines. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Bellanico Restaurant and Wine Bar:\u003c/strong> Saturday, March 25, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was really excited to venture out of my San Francisco comfort zone to try a new spot in the East Bay. I have never been to this part of Oakland and, while small, I found it to be quite charming with several appealing restaurants. I was even more thrilled to see a four-course, prix fixe menu with optional wine pairings (I don’t really understand the “optional” part; to me wine pairings are mandatory). My companion chose to order the same number of items, but off the general menu (also with wine). I realized this could become fairly complicated for the server to manage, and I was right. While I felt we were incredibly patient and forgiving, the clumsy service did overshadow the good food and lively ambiance. In all, I didn’t feel I got a “wine pairing” experience, while one of my guest’s dishes never appeared.\u003c/p>\n\u003cp>The interior is fun and lively with an appealing wine bar for a pre- or post-meal beverage. I immediately noticed that my friend and I were the only representatives from the 25-39 age group. Everyone was my parents’ age or in high school. That was my first hint we had left San Francisco.\u003c/p>\n\u003cp>I struggled to understand the options on the tasting menu (one needs to be fluent in Italian to understand it, as there are no translations) and had to ask our server go through each option with me. Authentic: yes; practical: no. Once I understood my options (there are four courses, two choices for each). I also added the suggested wine pairing with each course. At $30 for four courses (plus about $15 for wine), this is an excellent value.\u003c/p>\n\u003cp>My first course – the arancini – came out. They looked like two large tater tots; crispy — deep fried, breaded goodness. However, my wine pairing was nowhere in sight (neither was my guest’s first course). After a few torturous minutes of waiting, I dug in sans wine. The arancini was filled with a cheesy rice concoction. It was hot, salty, and cheesy. A great start to the meal! The white wine finally came after I was done with the two “tots.” Each one was several bites, so I was pleased with the portion size.\u003c/p>\n\u003cp>My second glass of wine came out as I was still eating the first course. The pasta accompaniment (best described as three large beef raviolis) arrived about ten minutes after the wine (yet, my friend still hadn’t seen any food and was understandably becoming pretty antsy). The pasta is clearly hand-made; one can taste the level of quality immediately. The beef interior was well-flavored and had a nice sausage texture, but I also felt the dish was lukewarm. The beef interior felt a little cold, as did the juice. This meant it didn’t quite have that comforting effect that a truly excellent ravioli dish can have. I would give it a B. My friend finally asked for her first course and a nice spread of burrata cheese came out. In the bite I had, it was chewy and mild like a good burrata should be.\u003c/p>\n\u003cp>The third course – a pork chop – followed the theme of the preceding courses: above average food quality but frustrating delivery. The pork chop itself was juicier than most I’ve had; there’s nothing worse than a tough chop and fortunately this one didn’t fall victim to that trap. Unfortunately, the wine was not delivered in the same ten-minute window of the meat. At one point during the meal, I had three wine glasses in front of me that had accumulated from the preceding courses. I got the feeling the kitchen staff was just delivering each dish and glass as soon as it was ready (and forgot to clear things). It left a sloppy impression for me and ruined the concept of a wine pairing.\u003c/p>\n\u003cp>While I chose the bittersweet chocolate panna cotta off the tasting menu, it is my guest’s dougnut holes (“bomboloni”) that I will remember. Six large, dense holes came out. They were much heavier than a dougnut. My friend and I both said we’d each have one and take the rest home. Fast-forward two minutes: GONE. We had good intentions, though!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unfortunately, I will remember the service more than the food. The server completely forgot the risotto dish my companion ordered (he did comp her dessert, which was a much appreciated gesture). Furthermore, to me, the joy of a wine pairing is to learn more about the restaurant’s choices behind the pairings. There was no sort of explanation or education around why they chose a certain whine with a certain dish. This is a disappointment when you visit a self-proclaimed “wine bar.” Considering the travel time (45 minutes) and parking (difficult), and the plethora of terrific Italian restaurants in the Bay Area, I don’t foresee a return visit anytime very soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Davey Jones Deli: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6480\">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/o0x1-8T7SLE\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=davy+jones+deli+sausalito&aq=&sll=37.796937,-122.435926&sspn=0.031266,0.034847&ie=UTF8&hq=davy+jones+deli&hnear=Sausalito,+Marin,+California&t=m&cid=9605543650516026371&ll=37.889757,-122.494125&spn=0.047416,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=davy+jones+deli+sausalito&aq=&sll=37.796937,-122.435926&sspn=0.031266,0.034847&ie=UTF8&hq=davy+jones+deli&hnear=Sausalito,+Marin,+California&t=m&cid=9605543650516026371&ll=37.889757,-122.494125&spn=0.047416,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1 Gate 6 Road (off the 101 Sausalito/Marin City exit)\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-331-2282\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:daveyjonesdeli@gmail.com\">daveyjonesdeli@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.daveyjonesdeli.com\">daveyjonesdeli.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Davey-Jones-Deli/147430248651729\">Davey Jones Deli\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> A.J. (Market Owner), Davey Jones (Deli Owner)\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Cierra Cassero\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cierra Cassero\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Panafrolatinoeurasianamericana (Sandwiches and salads with a variety of ethnic cuisine influences)\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> The Incredible Vegan Wrap, The Porkslawich, spicy beef brisket\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Purchase from liquor store only.\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, no sit-down\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, Sausalito only, from the headlands to the heliport.\u003cbr>\n\u003cstrong>Average Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No, but call 24 hours ahead for orders of more than 10 items and get a 10% discount.\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> No seats, just take out\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Call 24 hours ahead for orders of more than 10 items and get a 10% discount.\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No, but feel free to ask for milk crates to sit on the bay shore out back.\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live sandwich artistry up close and personal along with great people watching.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/b8asa\">Map\u003c/a>\u003cbr />\r\n1 Gate 6 Road \u003cbr />\r\nSausalito, CA 94965\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-331-2282\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.daveyjonesdeli.com\">daveyjonesdeli.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6480\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-331-2282\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:daveyjonesdeli@gmail.com\">daveyjonesdeli@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.daveyjonesdeli.com\">daveyjonesdeli.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Davey-Jones-Deli/147430248651729\">Davey Jones Deli\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> A.J. (Market Owner), Davey Jones (Deli Owner)\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Cierra Cassero\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cierra Cassero\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Panafrolatinoeurasianamericana (Sandwiches and salads with a variety of ethnic cuisine influences)\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> The Incredible Vegan Wrap, The Porkslawich, spicy beef brisket\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Purchase from liquor store only.\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, no sit-down\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, Sausalito only, from the headlands to the heliport.\u003cbr>\n\u003cstrong>Average Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No, but call 24 hours ahead for orders of more than 10 items and get a 10% discount.\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> No seats, just take out\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Call 24 hours ahead for orders of more than 10 items and get a 10% discount.\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No, but feel free to ask for milk crates to sit on the bay shore out back.\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live sandwich artistry up close and personal along with great people watching.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Davey Jones Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6500\">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/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 Davey Jones Deli:\u003c/strong> Thursday, March 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nEvery lunch at Davey Jones deli is a minor adventure. Stories from the high seas, the great Midwest, and sub-Saharan Africa abound. Tucked inside of the New Bait Shop Market & Deli, in front of the Sausalito houseboats, the lunchtime cast of characters runs the gambit of pickled old-timers to Marin debutants to folks just waiting for their laundry to finish that last spin cycle. \u003c/p>\n\u003cp>Of course the biggest surprise is that place even exists at all. This is not the first place I would ever have expected to find organic and locally sourced soups, salads, wraps, and sandwiches. All of the meats are roasted in0house, while the salads, soups and spreads are made from scratch. Just watching all of these ingredients being combined, layered, and deployed into a sandwich or wrap is a show unto itself. \u003c/p>\n\u003cp>Offering a “Pan-Afro-Latino-Euro-Asian-American” influence, you are bound to find something that you like. Or better yet, something that you had no idea you liked. On many occasions I have ordered a sandwich or wrap and cringed, certain the staff finally lost it, pushed it too far, and just ruined a perfectly good meal by adding some new exotic flavors (edible flowers, chicories, pickled carrots, seasonal fruit, etc.) where they didn’t belong. I am wrong every time and rewarded with a meal that is vibrant, complex, and perfectly balanced. Not too bad of a deal really! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for my favorites, if it’s a cold day, do the chili or soup and half a sandwich. You will not be lead astray with either the Spicy Brisket Sandwich or the 5 Protein Vegan Wrap. The brisket has a wonderful smokiness. The pepper jack cheese, red onion, jalapeños, roasted red pepper and garlic sauces bring the heat. When available the butternut squash puree can add a little touch of sweetness for a perfect compliment. \u003c/p>\n\u003cp>Equally amazing is the vegan wrap, with 5 different proteins including rustic red pepper hummus, herb-almond quinoa, sesame-ginger-tahini kale salad, avocado, and fresh almonds. I was amazed that I could even finish one of these, and even more amazed by the amount of energy I had after. Hands down this is the best, most legal stimulant on the market. And if 5 proteins aren’t enough, for a few extra bucks you can add any meat that you want. My recommendation: add the pulled pork with au jus. \u003c/p>\n\u003cp>In summary: the meats are roasted onsite, the ingredients are top-notch, and the flavors are outrageously complex and refreshing. Grab a sandwich or create a Mediterranean inspired picnic from the deli counter. Beer and wine from the market. Bring that special someone and go for a drive into the headlands or head out to Tennessee Valley. You will not be disappointed. Prices are cheap, although Davey charges extra for stories of the seas and for knife juggling. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Davey Jones Deli:\u003c/strong> Monday, February 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Simply put: all sandwiches henceforth will be compared to the standard Davey Jones Deli has set. My gal pal and I drove there on Presidents Day to check it out. While we weren’t expecting much in terms of ambiance, I was surprised that it is literally a small counter within a convenience store of a different name (there’s no “Davey Jones Deli” outside, making it a little confusing to find). There isn’t a single table or even bench to sit on. The large lot outside made parking easy (and it turned out to be our dining room). The convenience store is a plus: many beverages – including alcohol – snacks, etc are available to complement the sandwiches.\u003c/p>\n\u003cp>The menu is expansive: many vegetarian options, “build your own,” soups, salads, wraps, and classic sandwich options – all in the $10 range. While my friend and I were discussing the various pork options (pulled? a shoulder?), the man behind the counter popped into our conversation to say he’d build us something “off menu” where the main ingredients would be pork, cranberry spread, fennel, almonds, and garlic. We were game and appreciated his friendliness! We also ordered one of the more standard turkey pesto subs. I knew I was in for a treat when I saw the sandwich maker take the turkey off the spit, carve off piping hot slices of the bird, and place them right onto our sandwich. When I think of a deli, I envision cold cut slices portioned out between pieces of wax paper. This is not the case at Davey Jones – everything is fresh, hot, and delicious. No wax paper.\u003c/p>\n\u003cp>It’s hard to pinpoint what impressed me most, but I think ten years from now, I will still be dreaming about the bread. Every sandwich in the world should be built on top of this roll: it’s soft, sweet, and chewy while still resilient enough to hold the toppings without becoming soggy. I noticed our sandwich maker scooped out the inside to make room for the toppings; I believe this technique helped to avoid one of my biggest pet peeves: when the sandwich ingredients push out the back end. Almost as impressive as the bread are the creative ingredient combinations. I’ve never had pork, cranberry, fennel, and almonds in the same bite (I could live without the almonds next time, they were hidden and a little jarring). There were probably ten sandwich creations on the chalkboard that I had never seen before, but alas, I could only choose one. I will definitely have to go back to make my way through the clever options. I may also have to pick up a few rolls with nothing on them.\u003c/p>\n\u003cp>The one negative is there’s really nowhere to sit to enjoy the food. Since it was a bit chilly out, we ended up eating in my car. But, I plan on turning this negative into a positive: Davey’s is perfectly located for quick stops on the way to a wine tasting trip, long drive to Tahoe, etc. My friends and I always struggle to find pre-trip subs to the North Bay; problem officially solved.\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 Davey Jones Deli:\u003c/strong> Saturday, March 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I visited Davey Jones Deli, I had a wild time finding it, but a bicyclist around the houseboats in back of the shop pointed me in the right direction. He seemed skeptical, which may have been because it was 6:00 and he knew they closed at 5:00. I arrived to find a friendly cleaning person, but the counter was closed. He suggested I buy some of the Davey Jones prepackaged side dishes and salads from a glass case. I purchased a half-pint of each of the following: Rustic Hummus, Quinoa Salad, Albacore Salad, and Turkey Salad. As I was meeting someone for dinner elsewhere that night, I saved the salads for lunch the next day, which I shared with a friend. In a word, we were disappointed. Everything was under-seasoned. The hummus seemed particularly average and we couldn’t discern why it was called “rustic.” Once we added salt and pepper to the rest of the items, they weren’t bad, but the quinoa was particularly unexciting. It was dry and needed something zing-y to brighten it up. The turkey salad was the most appealing with lots of dark meat and dried cranberries. The albacore salad was nothing special and I couldn’t tell whether it was made from fresh tuna or canned. Perhaps needless to say, I was not excited to return for my official visit.\u003c/p>\n\u003cp>My husband and I went for our official visit ten days later on a gorgeous Saturday in the late afternoon, planning to take our sandwiches out to the beach for a sunset supper. There was another couple ahead of us at the counter, so we waited a few minutes for the lone employee to take and prepare our order. I was immediately struck by the hotel pans of freshly braised brisket and pulled pork sitting on the counter. My husband ordered the Pork & Boots ($13), a wrap encased in a fresh, supple green tortilla that includes hummus, arugula, lettuce, red onion, bacon (precooked, which the sandwich maker refreshed in the oven), pulled pork, and a few squirts of several different “secret sauces.” \u003c/p>\n\u003cp>I ordered the Cuban Sandwich ($13). Our guy removed the inside bread from an 8-inch soft po’ boy roll. On one half he spread some secret sauce and layered on some thinly sliced ham and pickle chips. Then he pulled a loaf of pepper jack cheese out of the fridge, shaved off some slices, and placed them over the ham. He popped that into a large countertop toaster oven. Onto the other half, he spread another secret sauce and added some pickled jalapenos (he asked first if I’d like it spicy and I said yes). He pulled some succulent turkey off a thigh bone, which he added to the sandwich, followed by a pile of pulled pork that he shredded from a piece of meat from one of the hotel pans. He shaved off some more pepper jack, covered the pork with it, and popped that half into the oven. When the cheese was melted on both halves, he piled on spinach, arugula, lettuce, and another secret sauce before deftly shutting the sandwich into submission. I asked him to cut each sandwich in half so we could split them, and he accommodated us. \u003c/p>\n\u003cp>We chatted the entire time he was making our order. He asked where we were from and where we were heading. When I mentioned Stinson Beach for a picnic, he advised that the traffic was very heavy on Highway 1 due to the gorgeous weather, and suggested we head over to Rodeo Beach at Marin Headlands instead. He gave us careful directions, with many helpful landmarks, and suggested it’d be easier for us to park there than Stinson. We took his advice—his directions were perfect and he was right about everything, especially those sandwiches. \u003c/p>\n\u003cp>Both the sandwich and the wrap were fantastic. The secret sauces add lots of flavor and welcome acid. I hadn’t been looking forward to the green tortilla part of the wrap, but it was the perfect foil for the goodies inside. It was slightly chewy, yet tender and supple and did the perfect job of containing everything. Likewise, the roll on the Cuban was perfect. I hate when a crusty roll interferes with a good sandwich. This one did not—the edges crisped up nicely in the oven, but the bread stayed tender thanks to the sauces and the fact that it steamed a bit in the tight wrapping. \u003c/p>\n\u003cp>It was probably 30 minutes between the time we walked out of the shop with our sandwiches and the moment we took our first bites. Nothing suffered during the delay. We loved every morsel and the portion sizes were perfect. I’d order both again in a flash. On the other hand, I’m tempted to try some of the other classic sandwich combinations on the chalkboard. Maybe house-roasted turkey with cranberry in one of those green tortillas…\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’m definitely going back for the special sandwiches at Davey Jones Deli. But if I get there after the sandwich counter is closed, I won’t bother with the pre-packaged sides and salads. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Jeremy:\u003c/strong> \"The meats are roasted onsite, the ingredients are top-notch, and the flavors are outrageously complex and refreshing.\"\u003cbr />\r\n\u003cstrong>Corinne:\u003c/strong> \"It's hard to pinpoint what impressed me most, but I think ten years from now, I will still be dreaming about the bread.\"\u003cbr />\r\n\u003cstrong>Linda:\u003c/strong> \"Both the sandwich and the wrap were fantastic. The secret sauces add lots of flavor and welcome acid.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Davey Jones Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6500\">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/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 Davey Jones Deli:\u003c/strong> Thursday, March 1, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nEvery lunch at Davey Jones deli is a minor adventure. Stories from the high seas, the great Midwest, and sub-Saharan Africa abound. Tucked inside of the New Bait Shop Market & Deli, in front of the Sausalito houseboats, the lunchtime cast of characters runs the gambit of pickled old-timers to Marin debutants to folks just waiting for their laundry to finish that last spin cycle. \u003c/p>\n\u003cp>Of course the biggest surprise is that place even exists at all. This is not the first place I would ever have expected to find organic and locally sourced soups, salads, wraps, and sandwiches. All of the meats are roasted in0house, while the salads, soups and spreads are made from scratch. Just watching all of these ingredients being combined, layered, and deployed into a sandwich or wrap is a show unto itself. \u003c/p>\n\u003cp>Offering a “Pan-Afro-Latino-Euro-Asian-American” influence, you are bound to find something that you like. Or better yet, something that you had no idea you liked. On many occasions I have ordered a sandwich or wrap and cringed, certain the staff finally lost it, pushed it too far, and just ruined a perfectly good meal by adding some new exotic flavors (edible flowers, chicories, pickled carrots, seasonal fruit, etc.) where they didn’t belong. I am wrong every time and rewarded with a meal that is vibrant, complex, and perfectly balanced. Not too bad of a deal really! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for my favorites, if it’s a cold day, do the chili or soup and half a sandwich. You will not be lead astray with either the Spicy Brisket Sandwich or the 5 Protein Vegan Wrap. The brisket has a wonderful smokiness. The pepper jack cheese, red onion, jalapeños, roasted red pepper and garlic sauces bring the heat. When available the butternut squash puree can add a little touch of sweetness for a perfect compliment. \u003c/p>\n\u003cp>Equally amazing is the vegan wrap, with 5 different proteins including rustic red pepper hummus, herb-almond quinoa, sesame-ginger-tahini kale salad, avocado, and fresh almonds. I was amazed that I could even finish one of these, and even more amazed by the amount of energy I had after. Hands down this is the best, most legal stimulant on the market. And if 5 proteins aren’t enough, for a few extra bucks you can add any meat that you want. My recommendation: add the pulled pork with au jus. \u003c/p>\n\u003cp>In summary: the meats are roasted onsite, the ingredients are top-notch, and the flavors are outrageously complex and refreshing. Grab a sandwich or create a Mediterranean inspired picnic from the deli counter. Beer and wine from the market. Bring that special someone and go for a drive into the headlands or head out to Tennessee Valley. You will not be disappointed. Prices are cheap, although Davey charges extra for stories of the seas and for knife juggling. \u003c/p>\n\u003chr size=\"1\" noshade>\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 Davey Jones Deli:\u003c/strong> Monday, February 20, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Simply put: all sandwiches henceforth will be compared to the standard Davey Jones Deli has set. My gal pal and I drove there on Presidents Day to check it out. While we weren’t expecting much in terms of ambiance, I was surprised that it is literally a small counter within a convenience store of a different name (there’s no “Davey Jones Deli” outside, making it a little confusing to find). There isn’t a single table or even bench to sit on. The large lot outside made parking easy (and it turned out to be our dining room). The convenience store is a plus: many beverages – including alcohol – snacks, etc are available to complement the sandwiches.\u003c/p>\n\u003cp>The menu is expansive: many vegetarian options, “build your own,” soups, salads, wraps, and classic sandwich options – all in the $10 range. While my friend and I were discussing the various pork options (pulled? a shoulder?), the man behind the counter popped into our conversation to say he’d build us something “off menu” where the main ingredients would be pork, cranberry spread, fennel, almonds, and garlic. We were game and appreciated his friendliness! We also ordered one of the more standard turkey pesto subs. I knew I was in for a treat when I saw the sandwich maker take the turkey off the spit, carve off piping hot slices of the bird, and place them right onto our sandwich. When I think of a deli, I envision cold cut slices portioned out between pieces of wax paper. This is not the case at Davey Jones – everything is fresh, hot, and delicious. No wax paper.\u003c/p>\n\u003cp>It’s hard to pinpoint what impressed me most, but I think ten years from now, I will still be dreaming about the bread. Every sandwich in the world should be built on top of this roll: it’s soft, sweet, and chewy while still resilient enough to hold the toppings without becoming soggy. I noticed our sandwich maker scooped out the inside to make room for the toppings; I believe this technique helped to avoid one of my biggest pet peeves: when the sandwich ingredients push out the back end. Almost as impressive as the bread are the creative ingredient combinations. I’ve never had pork, cranberry, fennel, and almonds in the same bite (I could live without the almonds next time, they were hidden and a little jarring). There were probably ten sandwich creations on the chalkboard that I had never seen before, but alas, I could only choose one. I will definitely have to go back to make my way through the clever options. I may also have to pick up a few rolls with nothing on them.\u003c/p>\n\u003cp>The one negative is there’s really nowhere to sit to enjoy the food. Since it was a bit chilly out, we ended up eating in my car. But, I plan on turning this negative into a positive: Davey’s is perfectly located for quick stops on the way to a wine tasting trip, long drive to Tahoe, etc. My friends and I always struggle to find pre-trip subs to the North Bay; problem officially solved.\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 Davey Jones Deli:\u003c/strong> Saturday, March 3, 2012\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first time I visited Davey Jones Deli, I had a wild time finding it, but a bicyclist around the houseboats in back of the shop pointed me in the right direction. He seemed skeptical, which may have been because it was 6:00 and he knew they closed at 5:00. I arrived to find a friendly cleaning person, but the counter was closed. He suggested I buy some of the Davey Jones prepackaged side dishes and salads from a glass case. I purchased a half-pint of each of the following: Rustic Hummus, Quinoa Salad, Albacore Salad, and Turkey Salad. As I was meeting someone for dinner elsewhere that night, I saved the salads for lunch the next day, which I shared with a friend. In a word, we were disappointed. Everything was under-seasoned. The hummus seemed particularly average and we couldn’t discern why it was called “rustic.” Once we added salt and pepper to the rest of the items, they weren’t bad, but the quinoa was particularly unexciting. It was dry and needed something zing-y to brighten it up. The turkey salad was the most appealing with lots of dark meat and dried cranberries. The albacore salad was nothing special and I couldn’t tell whether it was made from fresh tuna or canned. Perhaps needless to say, I was not excited to return for my official visit.\u003c/p>\n\u003cp>My husband and I went for our official visit ten days later on a gorgeous Saturday in the late afternoon, planning to take our sandwiches out to the beach for a sunset supper. There was another couple ahead of us at the counter, so we waited a few minutes for the lone employee to take and prepare our order. I was immediately struck by the hotel pans of freshly braised brisket and pulled pork sitting on the counter. My husband ordered the Pork & Boots ($13), a wrap encased in a fresh, supple green tortilla that includes hummus, arugula, lettuce, red onion, bacon (precooked, which the sandwich maker refreshed in the oven), pulled pork, and a few squirts of several different “secret sauces.” \u003c/p>\n\u003cp>I ordered the Cuban Sandwich ($13). Our guy removed the inside bread from an 8-inch soft po’ boy roll. On one half he spread some secret sauce and layered on some thinly sliced ham and pickle chips. Then he pulled a loaf of pepper jack cheese out of the fridge, shaved off some slices, and placed them over the ham. He popped that into a large countertop toaster oven. Onto the other half, he spread another secret sauce and added some pickled jalapenos (he asked first if I’d like it spicy and I said yes). He pulled some succulent turkey off a thigh bone, which he added to the sandwich, followed by a pile of pulled pork that he shredded from a piece of meat from one of the hotel pans. He shaved off some more pepper jack, covered the pork with it, and popped that half into the oven. When the cheese was melted on both halves, he piled on spinach, arugula, lettuce, and another secret sauce before deftly shutting the sandwich into submission. I asked him to cut each sandwich in half so we could split them, and he accommodated us. \u003c/p>\n\u003cp>We chatted the entire time he was making our order. He asked where we were from and where we were heading. When I mentioned Stinson Beach for a picnic, he advised that the traffic was very heavy on Highway 1 due to the gorgeous weather, and suggested we head over to Rodeo Beach at Marin Headlands instead. He gave us careful directions, with many helpful landmarks, and suggested it’d be easier for us to park there than Stinson. We took his advice—his directions were perfect and he was right about everything, especially those sandwiches. \u003c/p>\n\u003cp>Both the sandwich and the wrap were fantastic. The secret sauces add lots of flavor and welcome acid. I hadn’t been looking forward to the green tortilla part of the wrap, but it was the perfect foil for the goodies inside. It was slightly chewy, yet tender and supple and did the perfect job of containing everything. Likewise, the roll on the Cuban was perfect. I hate when a crusty roll interferes with a good sandwich. This one did not—the edges crisped up nicely in the oven, but the bread stayed tender thanks to the sauces and the fact that it steamed a bit in the tight wrapping. \u003c/p>\n\u003cp>It was probably 30 minutes between the time we walked out of the shop with our sandwiches and the moment we took our first bites. Nothing suffered during the delay. We loved every morsel and the portion sizes were perfect. I’d order both again in a flash. On the other hand, I’m tempted to try some of the other classic sandwich combinations on the chalkboard. Maybe house-roasted turkey with cranberry in one of those green tortillas…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/rkGpzsEVIB8\u003c/p>\n\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/2012/04/26/check-please-bay-area-gamine-bellanico-davey-jones-deli/\">episode 701\u003c/a>:\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>[ad fullwidth]\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>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/wine701-560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/wine701-560.jpg\" alt=\"Wine on set of Check, Please Bay Area episode 701\" title=\"Wine on set of Check, Please Bay Area episode 701\" class=\"alignnone size-full wp-image-6594\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2012/04/wine701-560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2012/04/wine701-560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\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>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rkGpzsEVIB8'\n title='//www.youtube.com/embed/rkGpzsEVIB8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Check, Please! Bay Area guests drank the following wines on the set of \u003ca href=\"http://ww2.kqed.org/checkplease/2012/04/26/check-please-bay-area-gamine-bellanico-davey-jones-deli/\">episode 701\u003c/a>:\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>\u003c/p>\u003c/div>",
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"content": "\u003cp>What do an account executive, cookbook author and renewable energy forecaster have in common? They’re all guests in the premiere episode of \u003cstrong>Check, Please! Bay Area\u003c/strong>’s seventh season. The new season focuses on finding hidden gems that don’t make the headlines. The premiere episode features a neighborhood Italian eatery in Oakland, a sandwich shop in Sausalito with a cult following and a charming French bistro in San Francisco. And Leslie is back with fantastic wine tips to accompany each episode!\u003c/p>\n\u003cp>Check out this video promo for the new season premiering Thursday, April 26, at 7:30pm on KQED 9.\u003c/p>\n\u003cp>https://www.youtube.com/embed/1Z4BmI-3lY0\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do an account executive, cookbook author and renewable energy forecaster have in common? They’re all guests in the premiere episode of \u003cstrong>Check, Please! Bay Area\u003c/strong>’s seventh season. The new season focuses on finding hidden gems that don’t make the headlines. The premiere episode features a neighborhood Italian eatery in Oakland, a sandwich shop in Sausalito with a cult following and a charming French bistro in San Francisco. And Leslie is back with fantastic wine tips to accompany each episode!\u003c/p>\n\u003cp>Check out this video promo for the new season premiering Thursday, April 26, at 7:30pm on KQED 9.\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/1Z4BmI-3lY0'\n title='//www.youtube.com/embed/1Z4BmI-3lY0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Taping \u003cstrong>Check, Please! Bay Area\u003c/strong> is a festive and fun experience. Here are some behind-the-scenes photos from the taping of Season 7 at KQED studios in San Francisco. \u003c/p>\n\u003cp>The Season 7 premiere will be Thursday, April 26, at 7:30pm on television at KQED 9.\u003c/p>\n\u003cp>\u003cem>Click on any thumbnail image to activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/group-greenroom1000.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/group-greenroom1000-150x150.jpg\" alt=\"Leslie Sbrocco and guests have fun in the green room after taping show 706 \" title=\"Leslie Sbrocco and guests have fun in the green room after taping show 706 \" class=\"alignnone size-thumbnail wp-image-6846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-drinking703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-drinking703-150x150.jpg\" alt=\"Leslie Sbrocco drinking on the set of Check, Please! Bay Area - episode 703\" title=\"Leslie Sbrocco drinking on the set of Check, Please! Bay Area - episode 703\" class=\"alignnone size-thumbnail wp-image-6387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/tattoos-leg-arms703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/tattoos-leg-arms703-150x150.jpg\" alt=\"A guest for episode 703 of Check, Please! Bay Area showcases Leslie Sbrocco leg tattoo\" title=\"A guest for episode 703 of Check, Please! Bay Area showcases Leslie Sbrocco leg tattoo\" class=\"alignnone size-thumbnail wp-image-6390\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/spillwine-702.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/spillwine-702-150x150.jpg\" alt=\"oops...Leslie spilled wine on a guest\" title=\"oops...Leslie spilled wine on a guest\" class=\"alignnone size-thumbnail wp-image-6392\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teasinghair702.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teasinghair702-150x150.jpg\" alt=\"Kadidja teases up Leslies hair while Wendy takes photos\" title=\"Kadidja teases up Leslies hair while Wendy takes photos\" class=\"alignnone size-thumbnail wp-image-6396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup703-150x150.jpg\" alt=\"Kadidja makes up a guest for show 703 in the Green Room\" title=\"Kadidja makes up a guest for show 703 in the Green Room\" class=\"alignnone size-thumbnail wp-image-6398\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/control-room703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/control-room703-150x150.jpg\" alt=\"In the control room taping show 703\" title=\"In the control room taping show 703\" class=\"alignnone size-thumbnail wp-image-6399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teleprompter.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teleprompter-150x150.jpg\" alt=\"the teleprompter\" title=\"the teleprompter\" class=\"alignnone size-thumbnail wp-image-6401\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/noddies.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/noddies-150x150.jpg\" alt=\"Taping Noddies in control room at KQED\" title=\"Taping Noddies in control room at KQED\" class=\"alignnone size-thumbnail wp-image-6404\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/room-tone.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/room-tone-150x150.jpg\" alt=\"Recording Room Tone in control room at KQED\" title=\"Recording Room Tone in control room at KQED\" class=\"alignnone size-thumbnail wp-image-6405\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup-703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup-703-150x150.jpg\" alt=\"Kadidja applies make-up to a guest for show 703\" title=\"Kadidja applies make-up to a guest for show 703\" class=\"alignnone size-thumbnail wp-image-6407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/snacksonset704.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/snacksonset704-150x150.jpg\" alt=\"Snacks on the set taping episode 704\" title=\"Snacks on the set taping episode 704\" class=\"alignnone size-thumbnail wp-image-6409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randyprepsguests704.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randyprepsguests704-150x150.jpg\" alt=\"Randy the stage manager preps the guest before the taping\" title=\"Randy the stage manager preps the guest before the taping\" class=\"alignnone size-thumbnail wp-image-6411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/preshowprep705.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/preshowprep705-150x150.jpg\" alt=\"Pre-taping prep in the studio before recording episode 705\" title=\"Pre-taping prep in the studio before recording episode 705\" class=\"alignnone size-thumbnail wp-image-6412\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/wineonset705.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/wineonset705-150x150.jpg\" alt=\"Wine that guests drank on set of episode 705\" title=\"Wine that guests drank on set of episode 705\" class=\"alignnone size-thumbnail wp-image-6414\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/gueststoasting706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/gueststoasting706-150x150.jpg\" alt=\"Guests toasting from show 706\" title=\"Guests toasting from show 706\" class=\"alignnone size-thumbnail wp-image-6416\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randy-leslie706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randy-leslie706-150x150.jpg\" alt=\"Randy Brase stage manager and Leslie Sbrocco on set of 706\" title=\"Randy Brase stage manager and Leslie Sbrocco on set of 706\" class=\"alignnone size-thumbnail wp-image-6418\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/greenroom-705-706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/greenroom-705-706-150x150.jpg\" alt=\"Guests from episodes 705 and 706 socialize in the green room at KQED\" title=\"Guests from episodes 705 and 706 socialize in the green room at KQED\" class=\"alignnone size-thumbnail wp-image-6419\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-2guests-706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-2guests-706-150x150.jpg\" alt=\"Leslie on set with two guests from episode 706\" title=\"Leslie on set with two guests from episode 706\" class=\"alignnone size-thumbnail wp-image-6420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/kenrick-greenroom.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/kenrick-greenroom-150x150.jpg\" alt=\"Kenrick in the Green Room\" title=\"Kenrick in the Green Room\" class=\"alignnone size-thumbnail wp-image-6422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/701-setprep.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/701-setprep-150x150.jpg\" alt=\"prepping on set for the first taping of the season 701\" title=\"prepping on set for the first taping of the season 701\" class=\"alignnone size-thumbnail wp-image-6423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-straw.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-straw-150x150.jpg\" alt=\"Leslie sips wine through a straw\" title=\"Leslie sips wine through a straw\" class=\"alignnone size-thumbnail wp-image-6424\">\u003c/a>\u003cbr>\n\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "See what has been going on behind the scenes taping Season 7.",
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"title": "Season 7 Premiere April 26: Behind the Scenes of Check, Please! Bay Area | KQED",
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"headline": "Season 7 Premiere April 26: Behind the Scenes of Check, Please! Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Taping \u003cstrong>Check, Please! Bay Area\u003c/strong> is a festive and fun experience. Here are some behind-the-scenes photos from the taping of Season 7 at KQED studios in San Francisco. \u003c/p>\n\u003cp>The Season 7 premiere will be Thursday, April 26, at 7:30pm on television at KQED 9.\u003c/p>\n\u003cp>\u003cem>Click on any thumbnail image to activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/group-greenroom1000.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/group-greenroom1000-150x150.jpg\" alt=\"Leslie Sbrocco and guests have fun in the green room after taping show 706 \" title=\"Leslie Sbrocco and guests have fun in the green room after taping show 706 \" class=\"alignnone size-thumbnail wp-image-6846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-drinking703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-drinking703-150x150.jpg\" alt=\"Leslie Sbrocco drinking on the set of Check, Please! Bay Area - episode 703\" title=\"Leslie Sbrocco drinking on the set of Check, Please! Bay Area - episode 703\" class=\"alignnone size-thumbnail wp-image-6387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/tattoos-leg-arms703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/tattoos-leg-arms703-150x150.jpg\" alt=\"A guest for episode 703 of Check, Please! Bay Area showcases Leslie Sbrocco leg tattoo\" title=\"A guest for episode 703 of Check, Please! Bay Area showcases Leslie Sbrocco leg tattoo\" class=\"alignnone size-thumbnail wp-image-6390\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/spillwine-702.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/spillwine-702-150x150.jpg\" alt=\"oops...Leslie spilled wine on a guest\" title=\"oops...Leslie spilled wine on a guest\" class=\"alignnone size-thumbnail wp-image-6392\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teasinghair702.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teasinghair702-150x150.jpg\" alt=\"Kadidja teases up Leslies hair while Wendy takes photos\" title=\"Kadidja teases up Leslies hair while Wendy takes photos\" class=\"alignnone size-thumbnail wp-image-6396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup703-150x150.jpg\" alt=\"Kadidja makes up a guest for show 703 in the Green Room\" title=\"Kadidja makes up a guest for show 703 in the Green Room\" class=\"alignnone size-thumbnail wp-image-6398\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/control-room703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/control-room703-150x150.jpg\" alt=\"In the control room taping show 703\" title=\"In the control room taping show 703\" class=\"alignnone size-thumbnail wp-image-6399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teleprompter.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/teleprompter-150x150.jpg\" alt=\"the teleprompter\" title=\"the teleprompter\" class=\"alignnone size-thumbnail wp-image-6401\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/noddies.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/noddies-150x150.jpg\" alt=\"Taping Noddies in control room at KQED\" title=\"Taping Noddies in control room at KQED\" class=\"alignnone size-thumbnail wp-image-6404\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/room-tone.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/room-tone-150x150.jpg\" alt=\"Recording Room Tone in control room at KQED\" title=\"Recording Room Tone in control room at KQED\" class=\"alignnone size-thumbnail wp-image-6405\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup-703.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/makeup-703-150x150.jpg\" alt=\"Kadidja applies make-up to a guest for show 703\" title=\"Kadidja applies make-up to a guest for show 703\" class=\"alignnone size-thumbnail wp-image-6407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/snacksonset704.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/snacksonset704-150x150.jpg\" alt=\"Snacks on the set taping episode 704\" title=\"Snacks on the set taping episode 704\" class=\"alignnone size-thumbnail wp-image-6409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randyprepsguests704.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randyprepsguests704-150x150.jpg\" alt=\"Randy the stage manager preps the guest before the taping\" title=\"Randy the stage manager preps the guest before the taping\" class=\"alignnone size-thumbnail wp-image-6411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/preshowprep705.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/preshowprep705-150x150.jpg\" alt=\"Pre-taping prep in the studio before recording episode 705\" title=\"Pre-taping prep in the studio before recording episode 705\" class=\"alignnone size-thumbnail wp-image-6412\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/wineonset705.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/wineonset705-150x150.jpg\" alt=\"Wine that guests drank on set of episode 705\" title=\"Wine that guests drank on set of episode 705\" class=\"alignnone size-thumbnail wp-image-6414\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/gueststoasting706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/gueststoasting706-150x150.jpg\" alt=\"Guests toasting from show 706\" title=\"Guests toasting from show 706\" class=\"alignnone size-thumbnail wp-image-6416\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randy-leslie706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/randy-leslie706-150x150.jpg\" alt=\"Randy Brase stage manager and Leslie Sbrocco on set of 706\" title=\"Randy Brase stage manager and Leslie Sbrocco on set of 706\" class=\"alignnone size-thumbnail wp-image-6418\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/greenroom-705-706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/greenroom-705-706-150x150.jpg\" alt=\"Guests from episodes 705 and 706 socialize in the green room at KQED\" title=\"Guests from episodes 705 and 706 socialize in the green room at KQED\" class=\"alignnone size-thumbnail wp-image-6419\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-2guests-706.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-2guests-706-150x150.jpg\" alt=\"Leslie on set with two guests from episode 706\" title=\"Leslie on set with two guests from episode 706\" class=\"alignnone size-thumbnail wp-image-6420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/kenrick-greenroom.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/kenrick-greenroom-150x150.jpg\" alt=\"Kenrick in the Green Room\" title=\"Kenrick in the Green Room\" class=\"alignnone size-thumbnail wp-image-6422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/701-setprep.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/701-setprep-150x150.jpg\" alt=\"prepping on set for the first taping of the season 701\" title=\"prepping on set for the first taping of the season 701\" class=\"alignnone size-thumbnail wp-image-6423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-straw.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/03/leslie-straw-150x150.jpg\" alt=\"Leslie sips wine through a straw\" title=\"Leslie sips wine through a straw\" class=\"alignnone size-thumbnail wp-image-6424\">\u003c/a>\u003cbr>\n\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 12 (#612) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Izzy’s Steaks and Chops\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6237\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6259\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>El Huarache Loco\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6246\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6263\">reviews\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Helmand Palace\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6251\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6266\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/D53njB5PZVA\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/cp612iPod.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/40/2011/07/leslie-season6-100x100.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.markwestwines.com/\">\u003cstrong>2009 Mark West Pinot Noir, California $12\u003c/strong>\u003c/a>\u003cbr>\nA must-buy bargain bottle that captures Pinot’s elegance and juicy red-berry fruit flavors at a price that will please. Stock up for the holidays to use as a house red or to give as gifts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astrolabewines.co.nz/\">\u003cstrong>2010 Astrolabe\u003cbr>\n“Voyage” Sauvignon Blanc, Marlborough $20\u003c/strong>\u003c/a>\u003cbr>\nNewly landed on our shores, this unique Kiwi wine delivers a ping of zestiness layered with citrus notes and whisper of fresh herbal aromas. It’s a classy Sauvignon Blanc worth seeking out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/wines/vineyards.html\">\u003cstrong>2006\u003cbr>\nIron Horse “Classic” Vintage Brut, Green Valley of Russian River\u003cbr>\nValley, California $34\u003c/strong>\u003c/a>\u003cbr>\nIconic bubbly producer Iron Horse is California royalty, crafting world-class wines to rival the best of Champagne, France. Aged for years before release, the Vintage Brut sparkles like a Cartier jewel. Lush, yet lean, focused, and fresh, this is a wine to savor.\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/cp612iPod.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/40/2011/07/leslie-season6-100x100.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.markwestwines.com/\">\u003cstrong>2009 Mark West Pinot Noir, California $12\u003c/strong>\u003c/a>\u003cbr>\nA must-buy bargain bottle that captures Pinot’s elegance and juicy red-berry fruit flavors at a price that will please. Stock up for the holidays to use as a house red or to give as gifts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astrolabewines.co.nz/\">\u003cstrong>2010 Astrolabe\u003cbr>\n“Voyage” Sauvignon Blanc, Marlborough $20\u003c/strong>\u003c/a>\u003cbr>\nNewly landed on our shores, this unique Kiwi wine delivers a ping of zestiness layered with citrus notes and whisper of fresh herbal aromas. It’s a classy Sauvignon Blanc worth seeking out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/wines/vineyards.html\">\u003cstrong>2006\u003cbr>\nIron Horse “Classic” Vintage Brut, Green Valley of Russian River\u003cbr>\nValley, California $34\u003c/strong>\u003c/a>\u003cbr>\nIconic bubbly producer Iron Horse is California royalty, crafting world-class wines to rival the best of Champagne, France. Aged for years before release, the Vintage Brut sparkles like a Cartier jewel. Lush, yet lean, focused, and fresh, this is a wine to savor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Izzy’s Steaks & Chops: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6259\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/4aWbc56Dgd8\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=Izzy's+Steak+%26+Chop+House+san+francisco&aq=&sll=37.0625,-95.677068&sspn=41.411029,72.597656&vpsrc=6&ie=UTF8&hq=Izzy's+Steak+%26+Chop+House+san+francisco&t=m&cid=11690286575527306346&hnear=&ll=37.811683,-122.437992&spn=0.023733,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Izzy's+Steak+%26+Chop+House+san+francisco&aq=&sll=37.0625,-95.677068&sspn=41.411029,72.597656&vpsrc=6&ie=UTF8&hq=Izzy's+Steak+%26+Chop+House+san+francisco&t=m&cid=11690286575527306346&hnear=&ll=37.811683,-122.437992&spn=0.023733,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3345 Steiner Street (at Chestnut Street)\u003cbr>\nSan Francisco, CA 94123 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-563-0487\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:izzyssteaksandchops@gmail.com\">izzyssteaksandchops@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.izzyssteaks.com\">izzyssteaks.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sam DuVall\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Caesar Nisthal\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Classic American Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Skirt steak, filet medallions, Izzy’s Own Potatoes, creamed spinach, Drunken Shrimp\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per 750 mL bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Upon request/large parties\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch 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, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, for brunch only\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-563-0487\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:izzyssteaksandchops@gmail.com\">izzyssteaksandchops@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.izzyssteaks.com\">izzyssteaks.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sam DuVall\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Caesar Nisthal\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Classic American Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Skirt steak, filet medallions, Izzy’s Own Potatoes, creamed spinach, Drunken Shrimp\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per 750 mL bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Upon request/large parties\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch 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, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, for brunch only\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Izzy’s Steaks and Chops: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6237\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s is my favorite steakhouse in San Francisco. The experience, since the first time I went there 14 years ago, has always been the same excellent dinner. From the moment you walk in, it’s clear this is an old school steakhouse. It’s a neighborhood place that has been taking care of its own for almost 25 years. There’s a great energy you can feel from the patrons at the bar, either starting their first martini of the night or drinking one of the many good wines offered. The wood tables, the exclusive booths, the 100s of beer bottles on shelves tucked in up by the ceiling, the different sauces on shelves by the walls, and the faces of employees who are confident in the great service they provide their customers make every guest feel good about eating at Izzy’s. \u003c/p>\n\u003cp>I like to start with the prawn cocktail for $8.95, five jumbo shrimp with a great cocktail sauce that has a big lump of horseradish in the middle for an extra big kick. Despite the numerous steaks on the menu, I always get the same thing: the marinated skirt steak, medium. It’s a generous portion of skirt steak bursting with tons of flavor, thanks to the exceptional marinade. They’re happy to share the ingredients of the marinade, although I don’t try to replicate it at home, leaving the great taste to the times when I’m dining at Izzy’s. The marinade consists of many ingredients, but the soy, ginger, and maple syrup are the main things, making it such a flavorful steak. All entrees come with two sides dishes, making this restaurant an exception to the American a la carte (and a la expensive) steakhouse way. I love the Izzy’s Own Potatoes, their take on au gratin, and creamed spinach. They make the perfect complement to the flavorful steak. At $21.95 for the best skirt steak you’ll ever have and two tasty sides, you just can’t beat it. \u003c/p>\n\u003cp>They know how to make a good cocktail, so I start with a gin martini with extra olives. The wine list provides a nice offering of wines with good value, just like the food menu. There are many good wines by the glass too, which the waitstaff will recommend based on your steak. I had a glass of Zinfandel, which was perfect with my skirt steak. Unfortunately, due to the generous portions, I typically do not get dessert. I just don’t have room, but their Key lime pie is very good. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service at Izzy’s has been excellent each of the numerous times I’ve dined there over the years. Whether I’m eating at the bar while watching a game on one of the two TVs, or dining in either the main room downstairs or upstairs, you’re always treated to service with a smile and a joke or two. To me, I like frequenting a place when there’s a familiarity with the staff and many of them at Izzy’s have been there since the beginning. So if you’re looking for a great steak dinner at a reasonable price, Izzy’s in the Marina is the place to go! Just be sure someone in your party orders the marinated skirt steak, so you get to try its incredible flavor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Sunday, September 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s was a totally new introduction for me. One of the things I love about \u003cem>Check, Please! Bay Area\u003c/em> is that the show turns people on to new places that may not be part of the general restaurant buzz, which of course, being in the business, I hear a lot about. From the moment I walked in, I could tell this was a well-loved neighborhood spot. Having been a New Yorker for 13 years, it reminded me of some of the institutions there, like P.J. Clarke’s or my old standby, the Landmark Tavern. From the slogan above the bar, “Every day is a Friday at Izzy’s,” to the brass nameplates of faithful devotees like Tom Wolfe and George Aknin, among others, it clearly is a place with true San Francisco roots. The waiters look like something out of central casting, and their no-nonsense irony set the tone for a fun night. I was dining with a good friend from New York, whom I knew would enjoy the atmosphere, and he felt totally at home. While there were a few service bugs, i.e. their online reservation system wasn’t working yet, and Open Table didn’t show the San Francisco location, and there was also a bit of a lag when we first sat down in terms of attention, afterwards the service was just right: attentive, funny, and professional. \u003c/p>\n\u003cp>We decided to share plates among us, which is generally my custom when dining out. The heirloom tomato salad was spot-on with tri-colored juicy tomatoes seasoned just right with a simple vinaigrette. It was a large portion and plenty for three to share. The main courses and shared sides appeared quickly after our appetizer, however, everything was just a tad lukewarm vs. hot. \u003c/p>\n\u003cp>My marinated skirt steak had a delicious teriyaki marinade and was cooked just a tad over medium-rare, which is what I ordered, but it was delicious, and we had no leftovers from my portion. My companions had the Drunken Shrimp and the NY Sirloin Au Poivre. The shrimp were generous in portion, and the sauce was a creamy, spicy Cajun sauce that was tasty, albeit simple. The shrimp were just a tad overcooked but very fresh. The NY Sirloin was ordered medium rare, but arrived a bit more towards medium and had a bit of a tougher texture, not the most choice of cuts. The cream sauce was delicious and simple, just the right amount of piquancy. In terms of the sides, we LOVED the creamed spinach, it had a touch of nutmeg, I believe, and was sinfully rich and satisfying. My Four Square application tips suggested the Izzy’s Own Potatoes, and they were a cross between the cheesy goodness of a mac ‘n’ cheese and a gratin. Very addictive and good, but again, not hot and gooey enough. The onions and carrots were fine but very bland. The carrots were rough cut and large in portion, and I think they would benefit from a different presentation and seasoning. I love comfort food, but thought a little more flavor would go far. The steamed broccoli was the only healthy item we had, and it was perfectly simple and a welcome relief to the richness. \u003c/p>\n\u003cp>The place was crowded with families, Giants fans, single diners, male groups of friends…very convivial. It seemed as if there were a lot of regulars and the place had a steady buzz all evening. We finished our meal with a shared slice of NY Cheesecake with a berry coulis. It was a bit dry (I love my cheesecake really moist), but had good flavor. Our bill was only $160 for the three of us and considering the items and the number of things we ordered, we thought it a very fair bill, considering we had had five drinks as well. My boyfriend, who loves unpretentious local places, really liked it. We’ll be back and we want to try more on the menu. I’m curious to see what the person who chose it selected as their favorite dish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Izzy’s at 6pm for an early dinner and although I walked to the restaurant, I did notice a sign that they validate parking — a huge perk for the Marina area where parking is at a premium. As we were promptly escorted to our table in the main dining room, we passed the bar where happy-hour patrons appeared to be enjoying martinis and glasses of wine as they gabbed with the bartender. The wood panel interior coupled with the warm and friendly atmosphere made me feel as though I was dining at Cheers. In fact, I wouldn’t have been surprised to see Norm sitting on a stool at the bar! \u003c/p>\n\u003cp>Considering I was at a steakhouse, I thought it would only be appropriate to begin the evening with a martini. I will admit that I rarely imbibe hard alcohol and am not a connoisseur of martinis, but this went down smoothly and had extra olives — just the way I like it. As I perused the menu, I was not surprised to see primarily beef and steak dishes. Although I tend to typically sway towards fish and seafood, I am a Chicago native and appreciate a good steak every once in a while. \u003c/p>\n\u003cp>As our waiter came to take our order, I asked if they had any specials for the evening. He indicated that they do not usually do specials, but they were featuring a seasonal heirloom tomato salad that would only be on the menu for a few more weeks. Considering I appreciate seasonal fresh fruits and vegetables, I thought that the salad was a required order. My dining partner and I split the salad, and both of us appreciated that the kitchen divided the salad for us and served it on separate plates. The flavor of the heirloom tomatoes exploded in my mouth and was balanced perfectly with the olive oil and balsamic dressing that was drizzled on top. The salad had a goat cheese crostini that balanced the acidic dressing and sweet and juicy tomato perfectly. Unfortunately, the meal went a bit downhill from here. I had ordered the strip steak, and my dining companion chose the prime rib. Being used to top cuts of meat, I was disappointed with the amount of fat and the lack of tenderness in the beef. They both were chewy and lacked flavor. \u003c/p>\n\u003cp>The entrees came with two sides that you selected from a list of various vegetables and potatoes. Because I’m a vegetable lover, I asked if I could have broccoli and substitute a side Caesar salad in place of the listed options — they were happy to accommodate. In addition to broccoli, my friend chose Izzy’s potatoes. Although the broccoli was perfectly cooked, the salad was a bit wilted and tasted like the dressing had been on it for hours. The Izzy’s potatoes reminded me of au gratin potatoes and had a rich creamy cheese sauce that was delicious, but too rich for more than a couple of bites. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As we were waiting for our check, we ran into two groups of our friends who were having dinner, making Izzy’s truly a neighborhood establishment where “everyone knows your name.” Overall, Izzy’s is an ideal steakhouse if you are looking for the \u003cem>Cheers\u003c/em>-type atmosphere. Although the food may not be an A +, the wait staff gives you full attention and is willing to try and accommodate your dietary needs and alter dishes to your liking.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Izzy’s Steaks and Chops: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6237\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s is my favorite steakhouse in San Francisco. The experience, since the first time I went there 14 years ago, has always been the same excellent dinner. From the moment you walk in, it’s clear this is an old school steakhouse. It’s a neighborhood place that has been taking care of its own for almost 25 years. There’s a great energy you can feel from the patrons at the bar, either starting their first martini of the night or drinking one of the many good wines offered. The wood tables, the exclusive booths, the 100s of beer bottles on shelves tucked in up by the ceiling, the different sauces on shelves by the walls, and the faces of employees who are confident in the great service they provide their customers make every guest feel good about eating at Izzy’s. \u003c/p>\n\u003cp>I like to start with the prawn cocktail for $8.95, five jumbo shrimp with a great cocktail sauce that has a big lump of horseradish in the middle for an extra big kick. Despite the numerous steaks on the menu, I always get the same thing: the marinated skirt steak, medium. It’s a generous portion of skirt steak bursting with tons of flavor, thanks to the exceptional marinade. They’re happy to share the ingredients of the marinade, although I don’t try to replicate it at home, leaving the great taste to the times when I’m dining at Izzy’s. The marinade consists of many ingredients, but the soy, ginger, and maple syrup are the main things, making it such a flavorful steak. All entrees come with two sides dishes, making this restaurant an exception to the American a la carte (and a la expensive) steakhouse way. I love the Izzy’s Own Potatoes, their take on au gratin, and creamed spinach. They make the perfect complement to the flavorful steak. At $21.95 for the best skirt steak you’ll ever have and two tasty sides, you just can’t beat it. \u003c/p>\n\u003cp>They know how to make a good cocktail, so I start with a gin martini with extra olives. The wine list provides a nice offering of wines with good value, just like the food menu. There are many good wines by the glass too, which the waitstaff will recommend based on your steak. I had a glass of Zinfandel, which was perfect with my skirt steak. Unfortunately, due to the generous portions, I typically do not get dessert. I just don’t have room, but their Key lime pie is very good. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service at Izzy’s has been excellent each of the numerous times I’ve dined there over the years. Whether I’m eating at the bar while watching a game on one of the two TVs, or dining in either the main room downstairs or upstairs, you’re always treated to service with a smile and a joke or two. To me, I like frequenting a place when there’s a familiarity with the staff and many of them at Izzy’s have been there since the beginning. So if you’re looking for a great steak dinner at a reasonable price, Izzy’s in the Marina is the place to go! Just be sure someone in your party orders the marinated skirt steak, so you get to try its incredible flavor. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Sunday, September 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIzzy’s was a totally new introduction for me. One of the things I love about \u003cem>Check, Please! Bay Area\u003c/em> is that the show turns people on to new places that may not be part of the general restaurant buzz, which of course, being in the business, I hear a lot about. From the moment I walked in, I could tell this was a well-loved neighborhood spot. Having been a New Yorker for 13 years, it reminded me of some of the institutions there, like P.J. Clarke’s or my old standby, the Landmark Tavern. From the slogan above the bar, “Every day is a Friday at Izzy’s,” to the brass nameplates of faithful devotees like Tom Wolfe and George Aknin, among others, it clearly is a place with true San Francisco roots. The waiters look like something out of central casting, and their no-nonsense irony set the tone for a fun night. I was dining with a good friend from New York, whom I knew would enjoy the atmosphere, and he felt totally at home. While there were a few service bugs, i.e. their online reservation system wasn’t working yet, and Open Table didn’t show the San Francisco location, and there was also a bit of a lag when we first sat down in terms of attention, afterwards the service was just right: attentive, funny, and professional. \u003c/p>\n\u003cp>We decided to share plates among us, which is generally my custom when dining out. The heirloom tomato salad was spot-on with tri-colored juicy tomatoes seasoned just right with a simple vinaigrette. It was a large portion and plenty for three to share. The main courses and shared sides appeared quickly after our appetizer, however, everything was just a tad lukewarm vs. hot. \u003c/p>\n\u003cp>My marinated skirt steak had a delicious teriyaki marinade and was cooked just a tad over medium-rare, which is what I ordered, but it was delicious, and we had no leftovers from my portion. My companions had the Drunken Shrimp and the NY Sirloin Au Poivre. The shrimp were generous in portion, and the sauce was a creamy, spicy Cajun sauce that was tasty, albeit simple. The shrimp were just a tad overcooked but very fresh. The NY Sirloin was ordered medium rare, but arrived a bit more towards medium and had a bit of a tougher texture, not the most choice of cuts. The cream sauce was delicious and simple, just the right amount of piquancy. In terms of the sides, we LOVED the creamed spinach, it had a touch of nutmeg, I believe, and was sinfully rich and satisfying. My Four Square application tips suggested the Izzy’s Own Potatoes, and they were a cross between the cheesy goodness of a mac ‘n’ cheese and a gratin. Very addictive and good, but again, not hot and gooey enough. The onions and carrots were fine but very bland. The carrots were rough cut and large in portion, and I think they would benefit from a different presentation and seasoning. I love comfort food, but thought a little more flavor would go far. The steamed broccoli was the only healthy item we had, and it was perfectly simple and a welcome relief to the richness. \u003c/p>\n\u003cp>The place was crowded with families, Giants fans, single diners, male groups of friends…very convivial. It seemed as if there were a lot of regulars and the place had a steady buzz all evening. We finished our meal with a shared slice of NY Cheesecake with a berry coulis. It was a bit dry (I love my cheesecake really moist), but had good flavor. Our bill was only $160 for the three of us and considering the items and the number of things we ordered, we thought it a very fair bill, considering we had had five drinks as well. My boyfriend, who loves unpretentious local places, really liked it. We’ll be back and we want to try more on the menu. I’m curious to see what the person who chose it selected as their favorite dish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed Izzy’s Steaks and Chops:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Izzy’s at 6pm for an early dinner and although I walked to the restaurant, I did notice a sign that they validate parking — a huge perk for the Marina area where parking is at a premium. As we were promptly escorted to our table in the main dining room, we passed the bar where happy-hour patrons appeared to be enjoying martinis and glasses of wine as they gabbed with the bartender. The wood panel interior coupled with the warm and friendly atmosphere made me feel as though I was dining at Cheers. In fact, I wouldn’t have been surprised to see Norm sitting on a stool at the bar! \u003c/p>\n\u003cp>Considering I was at a steakhouse, I thought it would only be appropriate to begin the evening with a martini. I will admit that I rarely imbibe hard alcohol and am not a connoisseur of martinis, but this went down smoothly and had extra olives — just the way I like it. As I perused the menu, I was not surprised to see primarily beef and steak dishes. Although I tend to typically sway towards fish and seafood, I am a Chicago native and appreciate a good steak every once in a while. \u003c/p>\n\u003cp>As our waiter came to take our order, I asked if they had any specials for the evening. He indicated that they do not usually do specials, but they were featuring a seasonal heirloom tomato salad that would only be on the menu for a few more weeks. Considering I appreciate seasonal fresh fruits and vegetables, I thought that the salad was a required order. My dining partner and I split the salad, and both of us appreciated that the kitchen divided the salad for us and served it on separate plates. The flavor of the heirloom tomatoes exploded in my mouth and was balanced perfectly with the olive oil and balsamic dressing that was drizzled on top. The salad had a goat cheese crostini that balanced the acidic dressing and sweet and juicy tomato perfectly. Unfortunately, the meal went a bit downhill from here. I had ordered the strip steak, and my dining companion chose the prime rib. Being used to top cuts of meat, I was disappointed with the amount of fat and the lack of tenderness in the beef. They both were chewy and lacked flavor. \u003c/p>\n\u003cp>The entrees came with two sides that you selected from a list of various vegetables and potatoes. Because I’m a vegetable lover, I asked if I could have broccoli and substitute a side Caesar salad in place of the listed options — they were happy to accommodate. In addition to broccoli, my friend chose Izzy’s potatoes. Although the broccoli was perfectly cooked, the salad was a bit wilted and tasted like the dressing had been on it for hours. The Izzy’s potatoes reminded me of au gratin potatoes and had a rich creamy cheese sauce that was delicious, but too rich for more than a couple of bites. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we were waiting for our check, we ran into two groups of our friends who were having dinner, making Izzy’s truly a neighborhood establishment where “everyone knows your name.” Overall, Izzy’s is an ideal steakhouse if you are looking for the \u003cem>Cheers\u003c/em>-type atmosphere. Although the food may not be an A +, the wait staff gives you full attention and is willing to try and accommodate your dietary needs and alter dishes to your liking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Huarache Loco: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6263\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/hdSUAA_tZuw\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=El+Huarache+Loco+san+francisco&aq=&sll=37.800832,-122.437735&sspn=0.020244,0.035448&vpsrc=6&ie=UTF8&hq=El+Huarache+Loco&hnear=San+Francisco,+California&t=m&cid=6973933670694536794&ll=37.781027,-122.391129&spn=0.094972,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=El+Huarache+Loco+san+francisco&aq=&sll=37.800832,-122.437735&sspn=0.020244,0.035448&vpsrc=6&ie=UTF8&hq=El+Huarache+Loco&hnear=San+Francisco,+California&t=m&cid=6973933670694536794&ll=37.781027,-122.391129&spn=0.094972,0.145912&z=12&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nAlemany Farmers’/Flea Market\u003cbr>\n100 Alemany Boulevard\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Marin Country Mart Farmers’ Market\u003cbr>\n2257 Larkspur Landing Circle\u003cbr>\nLarkspur, CA 94939\u003c/p>\n\u003cp>Off the Grid Fort Mason\u003cbr>\n38 Fort Mason (parking lot)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>Restaurant opening November 2011:\u003cbr>\n1803 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-572-6832\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:elhuaracheloco@yahoo.com\"> elhuaracheloco@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.huaracheloco.com\">huaracheloco.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@elhuaracheloco\">@elhuaracheloco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/El-Huarache-Loco/124269014260756\">El Huarache Loco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Veronica Salazar\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Veronica Salazar\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican Street Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Huarache with Cactus Salad or Huitlacoche\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>\u003c/p>\n\u003cp>\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm (Off the Grid Fort Mason)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-3:00pm (Alemany Farmers’ Market);\u003cbr>\n\t\t\t\t 9:00am-2:00pm (Marin Farmers’ Market)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-3:00pm (Alemany Flea Market)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner (Off the Grid Fort Mason)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\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> Yes, catering services available\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/h2p6h\">Map\u003c/a>\u003cbr />Alemany Farmers'/Flea Market\u003cbr />100 Alemany Boulevard\u003cbr /> San Francisco, CA 94110\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-572-6832\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.huaracheloco.com\">huaracheloco.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6263\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marin Country Mart Farmers’ Market\u003cbr>\n2257 Larkspur Landing Circle\u003cbr>\nLarkspur, CA 94939\u003c/p>\n\u003cp>Off the Grid Fort Mason\u003cbr>\n38 Fort Mason (parking lot)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>Restaurant opening November 2011:\u003cbr>\n1803 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-572-6832\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:elhuaracheloco@yahoo.com\"> elhuaracheloco@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.huaracheloco.com\">huaracheloco.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@elhuaracheloco\">@elhuaracheloco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/El-Huarache-Loco/124269014260756\">El Huarache Loco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Veronica Salazar\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Veronica Salazar\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican Street Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Huarache with Cactus Salad or Huitlacoche\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>\u003c/p>\n\u003cp>\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm (Off the Grid Fort Mason)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-3:00pm (Alemany Farmers’ Market);\u003cbr>\n\t\t\t\t 9:00am-2:00pm (Marin Farmers’ Market)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-3:00pm (Alemany Flea Market)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner (Off the Grid Fort Mason)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\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> Yes, catering services available\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Huarache Loco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6246\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Sundays at the Alemany Flea Market for many reasons, but a real highlight is the El Huarache Loco stand at the market. Run by Veronica Salazar, who grew up in Mexico City and missed her street food in the Distrito Federal so much that she recreated it here for those of us in the S.F. I’ve been a fan of the amazing gourmet but simple foods the Bay Area’s mobile food business offers and I follow many food trucks/carts on Twitter, as well as frequent the pod at the end of Valencia most Saturdays (Off the Grid) as well as the Tonayense truck by Best Buy on Harrison Street. El Huarache Loco first got my attention when I arrived at Alemany about 4 years ago, starving for bargains and something good to eat. I always look for where the lines are, as well as what people are eating and how much they’re enjoying and focusing on their food vs. simply eating to fill a hunger gap. When I saw the crowd by the El Huarache table and then looked over at the simple colorful tabletops with Mexican oilcloth tablecloths where people were digging in with enthusiasm, I knew I’d struck pay dirt. \u003c/p>\n\u003cp>This place is all about the freshness of the ingredients, the authenticity of the dishes, and specifically the signature dish called the Huarache which is a refried bean filled handmade corn tortilla lightly griddled and covered with red or green salsa, crema, queso fresco, cilantro, onions and a choice of toppings, either meat or vegetarian. Huarache means sandal in Spanish and history goes that in the 1930s in Mexico City, a woman named Carmen Gomez Medina invented this oblong/sandal-shaped goodness. She sold her huaraches in an open market called the Mercado de Jamaica, and today, that tradition of serving them in open markets is continued by the Salazar family with El Huarache Loco.\u003c/p>\n\u003cp>On a recent Sunday, I went with a friend of mine who has Mexican heritage, and who also had become a fan completely serendipitously. We ordered three things to share: a Flor de Calabaza quesadilla (squash blossom), the Huarache Alambre, and the Lamb Barbacoa taco. All cooked to order, the three dishes are a blaze of color and flavors, as well as textures and temperatures; a true gastronomic experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Huarache Alambre is a classic dish from Mexico City, and it has a thick but supple tortilla filled with refried beans topped with steak, bacon, onions, cilantro, chorizo, poblano peppers, and queso fresco with a chile de’arbol sauce. It’s a toothsome dish that offers an explosion of flavor with each bite. Cool fresh queso fresco, onions and cilantro is counterpointed by sautéed poblanos, melted mozzarella on top. The lightly griddled huarache is crispy on the outside but soft and chewy throughout. The tortillas for the tacos and the huaraches are made on site by hand which makes everything so very fresh and delicious. \u003c/p>\n\u003cp>The squash blossom quesadilla was also prepared with a soft corn tortilla and, rather than being a big cheesy mess of two tortillas bound by cheese, it is a folded over simple presentation with fresh lettuce, queso fresco-stuffed squash blossoms, the chile de’arbol sauce and cotija cheese. I love squash blossoms, especially those stuffed with cheese, and these are not overdone, they are just right. All the dishes at El Huarache come with either a red sauce (chile de’arbol) or a green sauce (tomatillo, avocado, cilantro and lime), which cuts through anything fatty and adds zest and acidity to it. The arbol sauce is more creamy and decadent and helps pull together all sorts of different flavors in the dishes. \u003c/p>\n\u003cp>The lamb tacos are made on an organic blue corn tortilla and served with lamb that has been braised, so that it’s tender and falling apart, and covered in fresh onions and cilantro, and we ordered it with the aforementioned salsa verde. A squeeze of fresh lime cut through the fattiness of the lamb, and the acidity in the salsa verde complemented its richness as well. You can have it served with either or both sauces, I think I might try the ying/yang of that next time. \u003c/p>\n\u003cp>I love the story about how Veronica worked with La Cocina and was able to get support for her catering business from this Mission-based program. I live in the Mission and love its bright colors, flavors, and culture, and I am proud to see a program like La Cocina’s help talented people. One of the reasons I’m such a fan of El Huarache Loco is that you can tell it’s food made with love by the family behind it. They take our great farmers’ market fresh ingredients and craft authentic dishes from Mexico that tantalize. It’s really affordable, which is great in this economy, and you see none of the classic overdone rice, beans, cheese, or guacamole that has become an Americanized form of Mexican food, this is the REAL DEAL! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Saturday, September 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI ate at El Huarache Loco in the Alemany Farmers’/Flea Market. I love all types of street food, especially Mexican, so I was very excited to eat theirs. I had to try the huarache, which is one of their specialties. It’s an oval tortilla with beans (lightly fried), sour cream, onion, cilantro, and an orange spicy salsa. The choices ranged from alambre, pollo, huevo, mole, and more. I had the alambre huarache, which seemed to be the most popular one. It’s Mexico City style (I’ve never been there though), which was bacon, chorizo, asada, bell peppers, onions, and melted mozzarella. I really liked it. The mixture of the meats weren’t really distinguishable, but the blend of all of them, along with the cheese and salsa, made for a delicious, new Mexican dish for me. It was similar to a tostada in that it was served open-faced, however instead of a crispy tortilla, it’s soft. It’s a bit messy, so be sure to eat it with someone with whom you’re very comfortable. \u003c/p>\n\u003cp>I love tacos so I had to try theirs. Again, you have a choice of meat from their large selection: ground beef, cured beef, chicken, pork, and more. I had the cecina taco, which is cured beef. The taco was an organic corn taco, and I got it with all the toppings, cilantro, onions, and the orange salsa. The salsa is really loaded on top of the entire taco, so it was pretty spicy. I loved the cecina. All the flavors mixing together really filled my mouth in an incredible way, making for a great taco. I liked the cecina meat even better than the alambre mixed meats. After finishing the taco, my mouth was still hot from the salsa. I just wish I had a cold Cerveza to go with it — it would have been perfect! The people working there were all very nice, including the owner. She’s from Mexico City, and the entire experience of eating there, from start to finish, was truly authentic. Their truck was crowded (which usually is a good sign) and deservedly so in the case of El Huarache Loco. \u003c/p>\n\u003cp>The only downside of the day was the traffic getting into and out of the farmers’ market. There was about a 10 minute wait to get into the market and park the car and probably closer to 15 minutes to get out of there. Waiting that long to eat at a place as good and authentic as El Huarache Loco and being able to shop at all the incredible organic fruit and vegetable stands at the market was worth it, however it’s not something I would do often. I think the next time I’ll satisfy my El Huarache Loco craving at Off the Grid on Friday night in Fort Mason. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This family-run food truck is tucked away in the Alemany Flea Market and makes for a great Sunday family outing. My two nieces, sister, brother-in-law, and I ventured out to this spot and were amazed by the number of people who had the same idea for their weekend. After perusing the merchandise throughout the market, we discovered the true gem of the day: the El Huarache Loco food truck. Surprisingly not busy, we approached the lady running the truck (who we found out was the daughter of Vanessa, the owner of the “restaurant”), who patiently guided us through the menu and provided us with suggestions that would please our entire group. We ended up with a variety of items that wowed the adventurous palates of the adults, and met the basic cravings of my three and six-year-old nieces. \u003c/p>\n\u003cp>As we waited for our food, we sat on a picnic table located between El Huarache Loco and another food truck, and sipped on the homemade hibiscus aqua fresca. Not particularly fond of sugary beverages, I found this was not overly sweetened and had a pleasant and refreshing flavor. The food arrived quickly and was brought to our table by the friendly staff. The handmade corn quesadilla that was served with squash blossoms won the award for the day. The squash blossoms were perfectly prepared and were complemented with a sprinkling of cheese that had a slight bite to it. The huarache with lamb and the side of nopales were also top contenders. The homemade mole sauce served with the lamb is a specialty of the food truck and it amazed us. Don’t be intimidated by the cactus salad (nopales), it is a perfect side that will balance the flavors of the meal. My three-year-old niece polished off the entire quesadilla before I had a chance to snag a bite, apparently she agreed that El Huarache Loco was the find of the day.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>El Huarache Loco food truck truly is a precious gem, offering authentic, inexpensive Mexican food that caters to all palates. More sophisticated diners will enjoy their gourmet flair, while inexperienced eaters will appreciate the simple, yet well prepared cuisine. This family-run “restaurant” is so accommodating and friendly that you feel like you are being served out of their home. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kimberly:\u003c/strong> \"The tortillas for the tacos and the huaraches are made on site by hand which makes everything so very fresh and delicious.\"\r\n\u003cstrong> Andrew:\u003c/strong> \"I loved the cecina. All the flavors mixing together really filled my mouth in an incredible way, making for a great taco.\"\r\n\u003cstrong>Kaley:\u003c/strong> \" The handmade corn quesadilla that was served with squash blossoms won the award for the day.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Huarache Loco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6246\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6233\">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/cp612iPod.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/40/2011/10/kimberly-charles125x125.jpg\" alt=\"Kimberly Charles\" title=\"Kimberly Charles\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kimberly\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Creative PR Firm, Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Loco\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love Sundays at the Alemany Flea Market for many reasons, but a real highlight is the El Huarache Loco stand at the market. Run by Veronica Salazar, who grew up in Mexico City and missed her street food in the Distrito Federal so much that she recreated it here for those of us in the S.F. I’ve been a fan of the amazing gourmet but simple foods the Bay Area’s mobile food business offers and I follow many food trucks/carts on Twitter, as well as frequent the pod at the end of Valencia most Saturdays (Off the Grid) as well as the Tonayense truck by Best Buy on Harrison Street. El Huarache Loco first got my attention when I arrived at Alemany about 4 years ago, starving for bargains and something good to eat. I always look for where the lines are, as well as what people are eating and how much they’re enjoying and focusing on their food vs. simply eating to fill a hunger gap. When I saw the crowd by the El Huarache table and then looked over at the simple colorful tabletops with Mexican oilcloth tablecloths where people were digging in with enthusiasm, I knew I’d struck pay dirt. \u003c/p>\n\u003cp>This place is all about the freshness of the ingredients, the authenticity of the dishes, and specifically the signature dish called the Huarache which is a refried bean filled handmade corn tortilla lightly griddled and covered with red or green salsa, crema, queso fresco, cilantro, onions and a choice of toppings, either meat or vegetarian. Huarache means sandal in Spanish and history goes that in the 1930s in Mexico City, a woman named Carmen Gomez Medina invented this oblong/sandal-shaped goodness. She sold her huaraches in an open market called the Mercado de Jamaica, and today, that tradition of serving them in open markets is continued by the Salazar family with El Huarache Loco.\u003c/p>\n\u003cp>On a recent Sunday, I went with a friend of mine who has Mexican heritage, and who also had become a fan completely serendipitously. We ordered three things to share: a Flor de Calabaza quesadilla (squash blossom), the Huarache Alambre, and the Lamb Barbacoa taco. All cooked to order, the three dishes are a blaze of color and flavors, as well as textures and temperatures; a true gastronomic experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Huarache Alambre is a classic dish from Mexico City, and it has a thick but supple tortilla filled with refried beans topped with steak, bacon, onions, cilantro, chorizo, poblano peppers, and queso fresco with a chile de’arbol sauce. It’s a toothsome dish that offers an explosion of flavor with each bite. Cool fresh queso fresco, onions and cilantro is counterpointed by sautéed poblanos, melted mozzarella on top. The lightly griddled huarache is crispy on the outside but soft and chewy throughout. The tortillas for the tacos and the huaraches are made on site by hand which makes everything so very fresh and delicious. \u003c/p>\n\u003cp>The squash blossom quesadilla was also prepared with a soft corn tortilla and, rather than being a big cheesy mess of two tortillas bound by cheese, it is a folded over simple presentation with fresh lettuce, queso fresco-stuffed squash blossoms, the chile de’arbol sauce and cotija cheese. I love squash blossoms, especially those stuffed with cheese, and these are not overdone, they are just right. All the dishes at El Huarache come with either a red sauce (chile de’arbol) or a green sauce (tomatillo, avocado, cilantro and lime), which cuts through anything fatty and adds zest and acidity to it. The arbol sauce is more creamy and decadent and helps pull together all sorts of different flavors in the dishes. \u003c/p>\n\u003cp>The lamb tacos are made on an organic blue corn tortilla and served with lamb that has been braised, so that it’s tender and falling apart, and covered in fresh onions and cilantro, and we ordered it with the aforementioned salsa verde. A squeeze of fresh lime cut through the fattiness of the lamb, and the acidity in the salsa verde complemented its richness as well. You can have it served with either or both sauces, I think I might try the ying/yang of that next time. \u003c/p>\n\u003cp>I love the story about how Veronica worked with La Cocina and was able to get support for her catering business from this Mission-based program. I live in the Mission and love its bright colors, flavors, and culture, and I am proud to see a program like La Cocina’s help talented people. One of the reasons I’m such a fan of El Huarache Loco is that you can tell it’s food made with love by the family behind it. They take our great farmers’ market fresh ingredients and craft authentic dishes from Mexico that tantalize. It’s really affordable, which is great in this economy, and you see none of the classic overdone rice, beans, cheese, or guacamole that has become an Americanized form of Mexican food, this is the REAL DEAL! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/andrew-kramer125x125.jpg\" alt=\"Andrew Kramer\" title=\"Andrew Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Sales President\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Izzy’s Steaks and Chops\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Saturday, September 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI ate at El Huarache Loco in the Alemany Farmers’/Flea Market. I love all types of street food, especially Mexican, so I was very excited to eat theirs. I had to try the huarache, which is one of their specialties. It’s an oval tortilla with beans (lightly fried), sour cream, onion, cilantro, and an orange spicy salsa. The choices ranged from alambre, pollo, huevo, mole, and more. I had the alambre huarache, which seemed to be the most popular one. It’s Mexico City style (I’ve never been there though), which was bacon, chorizo, asada, bell peppers, onions, and melted mozzarella. I really liked it. The mixture of the meats weren’t really distinguishable, but the blend of all of them, along with the cheese and salsa, made for a delicious, new Mexican dish for me. It was similar to a tostada in that it was served open-faced, however instead of a crispy tortilla, it’s soft. It’s a bit messy, so be sure to eat it with someone with whom you’re very comfortable. \u003c/p>\n\u003cp>I love tacos so I had to try theirs. Again, you have a choice of meat from their large selection: ground beef, cured beef, chicken, pork, and more. I had the cecina taco, which is cured beef. The taco was an organic corn taco, and I got it with all the toppings, cilantro, onions, and the orange salsa. The salsa is really loaded on top of the entire taco, so it was pretty spicy. I loved the cecina. All the flavors mixing together really filled my mouth in an incredible way, making for a great taco. I liked the cecina meat even better than the alambre mixed meats. After finishing the taco, my mouth was still hot from the salsa. I just wish I had a cold Cerveza to go with it — it would have been perfect! The people working there were all very nice, including the owner. She’s from Mexico City, and the entire experience of eating there, from start to finish, was truly authentic. Their truck was crowded (which usually is a good sign) and deservedly so in the case of El Huarache Loco. \u003c/p>\n\u003cp>The only downside of the day was the traffic getting into and out of the farmers’ market. There was about a 10 minute wait to get into the market and park the car and probably closer to 15 minutes to get out of there. Waiting that long to eat at a place as good and authentic as El Huarache Loco and being able to shop at all the incredible organic fruit and vegetable stands at the market was worth it, however it’s not something I would do often. I think the next time I’ll satisfy my El Huarache Loco craving at Off the Grid on Friday night in Fort Mason. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kaley-todd125x125.jpg\" alt=\"Kaley Todd\" title=\"Kaley Todd\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kaley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Registered Dietician and Marathon Runner\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Helmand Palace\u003cbr>\n\u003cstrong>Reviewed El Huarache Loco:\u003c/strong> Sunday, September 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This family-run food truck is tucked away in the Alemany Flea Market and makes for a great Sunday family outing. My two nieces, sister, brother-in-law, and I ventured out to this spot and were amazed by the number of people who had the same idea for their weekend. After perusing the merchandise throughout the market, we discovered the true gem of the day: the El Huarache Loco food truck. Surprisingly not busy, we approached the lady running the truck (who we found out was the daughter of Vanessa, the owner of the “restaurant”), who patiently guided us through the menu and provided us with suggestions that would please our entire group. We ended up with a variety of items that wowed the adventurous palates of the adults, and met the basic cravings of my three and six-year-old nieces. \u003c/p>\n\u003cp>As we waited for our food, we sat on a picnic table located between El Huarache Loco and another food truck, and sipped on the homemade hibiscus aqua fresca. Not particularly fond of sugary beverages, I found this was not overly sweetened and had a pleasant and refreshing flavor. The food arrived quickly and was brought to our table by the friendly staff. The handmade corn quesadilla that was served with squash blossoms won the award for the day. The squash blossoms were perfectly prepared and were complemented with a sprinkling of cheese that had a slight bite to it. The huarache with lamb and the side of nopales were also top contenders. The homemade mole sauce served with the lamb is a specialty of the food truck and it amazed us. Don’t be intimidated by the cactus salad (nopales), it is a perfect side that will balance the flavors of the meal. My three-year-old niece polished off the entire quesadilla before I had a chance to snag a bite, apparently she agreed that El Huarache Loco was the find of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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