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"content": "\u003cp>\u003cstrong>Helmand Palace: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6266\">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/XJ1LgbNKebA\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=Helmand+Palace+san+francisco&aq=&sll=37.802189,-122.437992&sspn=0.080974,0.141792&vpsrc=6&ie=UTF8&hq=Helmand+Palace&hnear=San+Francisco,+California&t=m&cid=1990776349336578173&ll=37.820768,-122.413788&spn=0.04746,0.072956&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=Helmand+Palace+san+francisco&aq=&sll=37.802189,-122.437992&sspn=0.080974,0.141792&vpsrc=6&ie=UTF8&hq=Helmand+Palace&hnear=San+Francisco,+California&t=m&cid=1990776349336578173&ll=37.820768,-122.413788&spn=0.04746,0.072956&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>\n2424 Van Ness Avenue (at Green Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Paid lot (Monday-Thursday), valet (Friday and Saturday)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-345-0072\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.helmandpalacesf.com\">helmandpalacesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Zaheer\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Haytham Hassan\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Haytham Hassan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Afghanistan Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chowpan, qabelee, dwopiaza, seekkabab\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 per bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Helmand Palace: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6251\">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/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 Helmand Palace:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time I dined at the Helmand Palace was more than ten years ago when I was visiting my sister, long before I lived in the Bay Area. The restaurant left such a strong impression that it was one of the first restaurants I dined at upon my move to San Francisco. For those who are not familiar with Afghani cuisine, I like to think of it as a fusion of Mediterranean and Indian flavors. Onions, peppers, mushrooms, and rice are frequently combined with chicken and lamb and various spices including cinnamon, mint, and cilantro. \u003c/p>\n\u003cp>While you decide on what to order, complimentary bread with three distinct spreads are brought to the table. The three sauces — yogurt-mint, cilantro, and sweet and spicy –offer the palate unique flavors that complement one another and tantalize your taste buds. To start, be sure to try the kaddo appetizer. This pan-fried and baked baby pumpkin melts in your mouth. The savory pumpkin is perfectly complimented with a slightly spicy ground beef tomato sauce and topped with a light sugar coating and drizzled with a creamy and cooling yogurt garlic sauce. I have been known to go to the Helmand Palace because of a craving for this dish alone! The aushak ravioli is another delicious appetizer that won’t disappoint. This savory combination of leeks and scallions fills a loosely folded noodle and is topped with mint spiked ground beef sauce. It should be noted that both of these appetizers can be enjoyed as a vegetarian alternatives.\u003c/p>\n\u003cp>Not sure what to order as an entree? Ask your waiter. Depending on what you crave, your server will guide you in the right direction. I have tried many of the lamb and chicken dishes and have yet to be disappointed. Here are two of my favorites. The dwopiaza is a leg of lamb that is marinated and then grilled, resulting in a flavorful and tender entree. The mourgh challow chicken breast is sautéed with spices, yellow split-peas, yogurt, cilantro, and curry. It is served with challow, a fragrant and flavorful rice. The portions are hefty and ideal for sharing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you are curious about authentic and unique ethnic cuisine in San Francisco, without breaking the pocket book, the Helmand Palace is for you. You will leave with a happy palate and looking forward to your next visit. The waiters are always friendly and truly support their menu. Vegetarians are well received.\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 Helmand Palace:\u003c/strong> Tuesday, September 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI hadn’t heard of Helmand Palace before so I was eager to go, considering that when I lived in New York I was a big fan of Afghani food. I love the spices, the flavors, the sauces, the exotic quality of the experience. I circled the block for about 20 minutes futilely looking for parking and finally when I saw an opening right in front of the restaurant, I saw that they had validated parking around the corner. I just didn’t realize it, because the parking sign was hidden by the car that held that spot for some time beforehand. This is a good tip to tell future restaurant-goers, because it is parking hell generally in that neighborhood. I say, take a cab!\u003c/p>\n\u003cp>I arrived on the later side, 8:30 PM, which, early in the week, I consider to be a bit of the dead hour in San Francisco, having witnessed that’s when things really get cooking in New York. There were three tables taken then: a large international group of what appeared to be tech wizards (men and women of many nationalities) celebrating a birthday, a couple, and a solo diner. The food photos out front were a bit of a turnoff initially for me, as I’ve seen many touristy restaurants around the world that do that. I suppose it makes sense if you don’t know what you’re getting into, but to me it seemed to make it less of a culinary adventure. Plus the photos could have been more appetizing, they didn’t do the presentations justice. \u003c/p>\n\u003cp>The small bar area up front looked like a good place to whet one’s whistle on busier nights, but that night it was empty, and a lone, hard working waiter acting as host and server greeted me. He had a very kind face and was welcoming even though he seemed to be on a personal call when I walked in. I was struck quickly with an odd sort of cleaning liquid smell when I came in, sort of a disinfectant, which I always find to be a bit off-putting when I want my senses and appetite stimulated. The place was decorated in Afghani carpets, more modern lighting, and some village murals, which had charm. There were fresh flowers on each table, but it just seemed that a little low lighting and live music would have given the restaurant more warmth and made it a good date night place. It looked as if it had a stage for that purpose, perhaps on the weekend nights. \u003c/p>\n\u003cp>After perusing the menu and receiving some lovely sauces with warmed bread (a sort of raita, a cilantro-based sauce, and a spicy red sauce for dipping), my appetite was piqued. I ordered the vegetable aushak and the mourgh challow, as well as a reasonably priced glass of Sauvignon Blanc ($6), one I didn’t recognize and don’t recall, but which was decent. I always find that many ethnic cuisine-focused restaurants don’t spend enough time finding cheap and cheerful wines, but always seem to go for the mass appeal of the cheaper and widely recognized wines; a missed opportunity.\u003c/p>\n\u003cp>The aushak, which was a vegetarian ravioli filled with leeks, scallions and served with a yogurt, garlic, mint sauce, topped with yellow split peas and carrot sauce had a nice texture. The raviolis seemed to be homemade and quite delicate, however, I found the split peas to be a bit tough, i.e. undercooked, and the seasoning of dried mint to be too overpowering for the dish. The portion was just right, not too large, not too small and enough to share. \u003c/p>\n\u003cp>My next dish was the mourgh challow, which was chicken breast sautéed with spices and yellow split-peas and yogurt, cilantro, and curry sauce. The rice was fluffy and buttery, and a perfect texture, not clumpy or sticky. The accompanying sauce and chicken looked inviting, however, when I bit into the chicken, I instantly got the sense it was an older cut of meat, perhaps because it was a long weekend beforehand, but the meat didn’t taste fresh despite how good the sauce was. A bummer. \u003c/p>\n\u003cp>My overall impression was that I would give this place a second try, the prices, staff, and earnestness certainly were appealing, and I think perhaps trying different items on the menu might be worth doing. The large party seemed to be regulars and knew what to order — this might be the sort of place where ordering wisely will make for a whole different experience. \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 Helmand Palace:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was the first time I’ve eaten Afghani food, so I was curious to see what it would be like. There was a miscommunication on my initial attempt to eat there. I had called for a reservation the night I was going and they had confirmed a table for me, however when I got there, they had a big sign on the door saying “Closed for Private Party.” They did have a few tables available during the party, but they were all taken when I got there at the time of my confirmed reservation. When I had called to make the initial reservation, they clearly should have told me about the private party. Then when I went back, I quickly realized the service was not good. The waitstaff were all very polite, but we sat there at least 10-15 minutes after being seated before they came to take a drink order. The thing is the restaurant wasn’t crowded. There were only about 6 tables occupied. They seemed more interested in clearing the plates from the empty tables and setting them again than they did in taking our order. I saw they do a takeout business, but still would have liked more attentive service. \u003c/p>\n\u003cp>The first food to arrive was the Afghan flatbread, which was warm, it just was pretty bland. It came with 3 different dips, cucumber yogurt, cilantro, and red chile peppers, which added nice flavors. When the bread was served with the nice looking dips, there was no explanation of what they were. It was all just put on the table. I had to ask the waiter to say what they were. Since we weren’t familiar with the food, I relied on the waiter for help when we ordered. He did a very nice job recommending things to us. The kaddo appetizer was excellent. It was pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce. The pumpkin was sweet and the mixture of it with the beef sauce was delicious; melt in your mouth. The meat got me excited about the lamb and meatball entrees we had ordered. I also had the aush soup, which was a noodle soup served with the same beef sauce as the kaddo, and mint yogurt. It was basically the Afghan version of chicken noodle soup, just served with meat sauce instead. Overall, the dish wasn’t so flavorful, but I enjoyed the beef again. \u003c/p>\n\u003cp>For the entrees, I had the seek kabab, which was char-broiled leg of lamb marinated in a puree of onion, sun-dried baby grapes, and garlic, and served with sautéed eggplant and pallow rice. I enjoyed the lamb, which had good flavor, however the rest of the dish was bland. I didn’t like the taste of the eggplant at all, and it just didn’t seem to go with the lamb. It didn’t have much taste and would have been better if it had a richer, tomato sauce flavor to go with the lamb. I liked the pallow rice, it was seasoned with cinnamon, nutmeg, and cumin seeds, which you could really taste those flavors. The 2nd entrée was the koufta challow: beef meatballs with Afghan seasoning sautéed with sun-dried tomato, hot peppers, and green peas in a tomato sauce served with challow rice. The meatballs were absolutely delicious. I loved all the flavors of the dish with the juicy tomato sauce, and there was a bit of spice to it. For me, this was the standout dish along with the pumpkin dish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was too full for dessert. I had an Amstel Light with the dinner. I was surprised to see there wasn’t an Afghan beer on the menu, as it’s fun to try the beer of the country when available. Like in the beginning of the night, the service was inattentive. Our empty plates just sat on the table, as I tried to get someone’s attention to clear them and bring us the check. Again, they continued to clear and set the empty tables rather than check on the customers in the restaurant. Overall, I’m glad I tried the restaurant; I did enjoy a few of the dishes, it’s just that the inattentive service wouldn’t bring me back to Helmand Palace anytime soon. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Kaley:\u003c/strong> \"To start, be sure to try the kaddo appetizer. This pan-fried and baked baby pumpkin melts in your mouth.\"\r\n\u003cstrong>Kimberly:\u003c/strong> \"The raviolis seemed to be homemade and quite delicate, however, I found the split peas to be a bit tough, i.e. undercooked, and the seasoning of dried mint to be too overpowering for the dish.\"\r\n\u003cstrong>Andrew:\u003c/strong> \"The 2nd entrée was the koufta challow: beef meatballs with Afghan seasoning sautéed with sun-dried tomato, hot peppers, and green peas in a tomato sauce served with challow rice. The meatballs were absolutely delicious. \"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Helmand Palace: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6251\">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/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 Helmand Palace:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time I dined at the Helmand Palace was more than ten years ago when I was visiting my sister, long before I lived in the Bay Area. The restaurant left such a strong impression that it was one of the first restaurants I dined at upon my move to San Francisco. For those who are not familiar with Afghani cuisine, I like to think of it as a fusion of Mediterranean and Indian flavors. Onions, peppers, mushrooms, and rice are frequently combined with chicken and lamb and various spices including cinnamon, mint, and cilantro. \u003c/p>\n\u003cp>While you decide on what to order, complimentary bread with three distinct spreads are brought to the table. The three sauces — yogurt-mint, cilantro, and sweet and spicy –offer the palate unique flavors that complement one another and tantalize your taste buds. To start, be sure to try the kaddo appetizer. This pan-fried and baked baby pumpkin melts in your mouth. The savory pumpkin is perfectly complimented with a slightly spicy ground beef tomato sauce and topped with a light sugar coating and drizzled with a creamy and cooling yogurt garlic sauce. I have been known to go to the Helmand Palace because of a craving for this dish alone! The aushak ravioli is another delicious appetizer that won’t disappoint. This savory combination of leeks and scallions fills a loosely folded noodle and is topped with mint spiked ground beef sauce. It should be noted that both of these appetizers can be enjoyed as a vegetarian alternatives.\u003c/p>\n\u003cp>Not sure what to order as an entree? Ask your waiter. Depending on what you crave, your server will guide you in the right direction. I have tried many of the lamb and chicken dishes and have yet to be disappointed. Here are two of my favorites. The dwopiaza is a leg of lamb that is marinated and then grilled, resulting in a flavorful and tender entree. The mourgh challow chicken breast is sautéed with spices, yellow split-peas, yogurt, cilantro, and curry. It is served with challow, a fragrant and flavorful rice. The portions are hefty and ideal for sharing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you are curious about authentic and unique ethnic cuisine in San Francisco, without breaking the pocket book, the Helmand Palace is for you. You will leave with a happy palate and looking forward to your next visit. The waiters are always friendly and truly support their menu. Vegetarians are well received.\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 Helmand Palace:\u003c/strong> Tuesday, September 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI hadn’t heard of Helmand Palace before so I was eager to go, considering that when I lived in New York I was a big fan of Afghani food. I love the spices, the flavors, the sauces, the exotic quality of the experience. I circled the block for about 20 minutes futilely looking for parking and finally when I saw an opening right in front of the restaurant, I saw that they had validated parking around the corner. I just didn’t realize it, because the parking sign was hidden by the car that held that spot for some time beforehand. This is a good tip to tell future restaurant-goers, because it is parking hell generally in that neighborhood. I say, take a cab!\u003c/p>\n\u003cp>I arrived on the later side, 8:30 PM, which, early in the week, I consider to be a bit of the dead hour in San Francisco, having witnessed that’s when things really get cooking in New York. There were three tables taken then: a large international group of what appeared to be tech wizards (men and women of many nationalities) celebrating a birthday, a couple, and a solo diner. The food photos out front were a bit of a turnoff initially for me, as I’ve seen many touristy restaurants around the world that do that. I suppose it makes sense if you don’t know what you’re getting into, but to me it seemed to make it less of a culinary adventure. Plus the photos could have been more appetizing, they didn’t do the presentations justice. \u003c/p>\n\u003cp>The small bar area up front looked like a good place to whet one’s whistle on busier nights, but that night it was empty, and a lone, hard working waiter acting as host and server greeted me. He had a very kind face and was welcoming even though he seemed to be on a personal call when I walked in. I was struck quickly with an odd sort of cleaning liquid smell when I came in, sort of a disinfectant, which I always find to be a bit off-putting when I want my senses and appetite stimulated. The place was decorated in Afghani carpets, more modern lighting, and some village murals, which had charm. There were fresh flowers on each table, but it just seemed that a little low lighting and live music would have given the restaurant more warmth and made it a good date night place. It looked as if it had a stage for that purpose, perhaps on the weekend nights. \u003c/p>\n\u003cp>After perusing the menu and receiving some lovely sauces with warmed bread (a sort of raita, a cilantro-based sauce, and a spicy red sauce for dipping), my appetite was piqued. I ordered the vegetable aushak and the mourgh challow, as well as a reasonably priced glass of Sauvignon Blanc ($6), one I didn’t recognize and don’t recall, but which was decent. I always find that many ethnic cuisine-focused restaurants don’t spend enough time finding cheap and cheerful wines, but always seem to go for the mass appeal of the cheaper and widely recognized wines; a missed opportunity.\u003c/p>\n\u003cp>The aushak, which was a vegetarian ravioli filled with leeks, scallions and served with a yogurt, garlic, mint sauce, topped with yellow split peas and carrot sauce had a nice texture. The raviolis seemed to be homemade and quite delicate, however, I found the split peas to be a bit tough, i.e. undercooked, and the seasoning of dried mint to be too overpowering for the dish. The portion was just right, not too large, not too small and enough to share. \u003c/p>\n\u003cp>My next dish was the mourgh challow, which was chicken breast sautéed with spices and yellow split-peas and yogurt, cilantro, and curry sauce. The rice was fluffy and buttery, and a perfect texture, not clumpy or sticky. The accompanying sauce and chicken looked inviting, however, when I bit into the chicken, I instantly got the sense it was an older cut of meat, perhaps because it was a long weekend beforehand, but the meat didn’t taste fresh despite how good the sauce was. A bummer. \u003c/p>\n\u003cp>My overall impression was that I would give this place a second try, the prices, staff, and earnestness certainly were appealing, and I think perhaps trying different items on the menu might be worth doing. The large party seemed to be regulars and knew what to order — this might be the sort of place where ordering wisely will make for a whole different experience. \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 Helmand Palace:\u003c/strong> Friday, September 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was the first time I’ve eaten Afghani food, so I was curious to see what it would be like. There was a miscommunication on my initial attempt to eat there. I had called for a reservation the night I was going and they had confirmed a table for me, however when I got there, they had a big sign on the door saying “Closed for Private Party.” They did have a few tables available during the party, but they were all taken when I got there at the time of my confirmed reservation. When I had called to make the initial reservation, they clearly should have told me about the private party. Then when I went back, I quickly realized the service was not good. The waitstaff were all very polite, but we sat there at least 10-15 minutes after being seated before they came to take a drink order. The thing is the restaurant wasn’t crowded. There were only about 6 tables occupied. They seemed more interested in clearing the plates from the empty tables and setting them again than they did in taking our order. I saw they do a takeout business, but still would have liked more attentive service. \u003c/p>\n\u003cp>The first food to arrive was the Afghan flatbread, which was warm, it just was pretty bland. It came with 3 different dips, cucumber yogurt, cilantro, and red chile peppers, which added nice flavors. When the bread was served with the nice looking dips, there was no explanation of what they were. It was all just put on the table. I had to ask the waiter to say what they were. Since we weren’t familiar with the food, I relied on the waiter for help when we ordered. He did a very nice job recommending things to us. The kaddo appetizer was excellent. It was pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce. The pumpkin was sweet and the mixture of it with the beef sauce was delicious; melt in your mouth. The meat got me excited about the lamb and meatball entrees we had ordered. I also had the aush soup, which was a noodle soup served with the same beef sauce as the kaddo, and mint yogurt. It was basically the Afghan version of chicken noodle soup, just served with meat sauce instead. Overall, the dish wasn’t so flavorful, but I enjoyed the beef again. \u003c/p>\n\u003cp>For the entrees, I had the seek kabab, which was char-broiled leg of lamb marinated in a puree of onion, sun-dried baby grapes, and garlic, and served with sautéed eggplant and pallow rice. I enjoyed the lamb, which had good flavor, however the rest of the dish was bland. I didn’t like the taste of the eggplant at all, and it just didn’t seem to go with the lamb. It didn’t have much taste and would have been better if it had a richer, tomato sauce flavor to go with the lamb. I liked the pallow rice, it was seasoned with cinnamon, nutmeg, and cumin seeds, which you could really taste those flavors. The 2nd entrée was the koufta challow: beef meatballs with Afghan seasoning sautéed with sun-dried tomato, hot peppers, and green peas in a tomato sauce served with challow rice. The meatballs were absolutely delicious. I loved all the flavors of the dish with the juicy tomato sauce, and there was a bit of spice to it. For me, this was the standout dish along with the pumpkin dish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was too full for dessert. I had an Amstel Light with the dinner. I was surprised to see there wasn’t an Afghan beer on the menu, as it’s fun to try the beer of the country when available. Like in the beginning of the night, the service was inattentive. Our empty plates just sat on the table, as I tried to get someone’s attention to clear them and bring us the check. Again, they continued to clear and set the empty tables rather than check on the customers in the restaurant. Overall, I’m glad I tried the restaurant; I did enjoy a few of the dishes, it’s just that the inattentive service wouldn’t bring me back to Helmand Palace anytime soon. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Aquarius: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/yTt4F3aE8uY\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> [\u003ca href=\"https://www.google.com/maps/place/Cafe+Aquarius/@37.858727,-122.287188,14z/data=!4m2!3m1!1s0x0:0x1f4f400b11307d3e?hl=en\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1298 65th Street (at Hollis Street)\u003cbr>\nEmeryville, CA 94608\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot (across the street)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-655-2782 (AQUA)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pat@cafeaquarius.net\">pat@ cafeaquarius.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafeaquarius.net\">cafeaquarius.net\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@cafeaquarius\">@cafeaquarius\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Cafe-Aquarius/120668124616885\">Café Aquarius\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Patrick Feehan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Marianna Zdobysz\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Patrick Feehan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Upscale Comfort Food and Baked Goods\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Blackened Fish Sandwich, Lemon Ricotta Pancakes, Cinnamon Rolls, Chai Latte\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-2:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-2:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, with a $75 minimum. Local delivery only.\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> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of six or more\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, occasional live music\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/fdtfx\">Map\u003c/a>\u003cbr />1298 65th Street\u003cbr />Emeryville, CA 94608\u003cbr />\u003cstrong>Phone:\u003c/strong> 510-655-2782 (AQUA)\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafeaquarius.net\">cafeaquarius.net\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=6165\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Aquarius: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yTt4F3aE8uY'\n title='//www.youtube.com/embed/yTt4F3aE8uY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Location:\u003c/strong> [\u003ca href=\"https://www.google.com/maps/place/Cafe+Aquarius/@37.858727,-122.287188,14z/data=!4m2!3m1!1s0x0:0x1f4f400b11307d3e?hl=en\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1298 65th Street (at Hollis Street)\u003cbr>\nEmeryville, CA 94608\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot (across the street)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-655-2782 (AQUA)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pat@cafeaquarius.net\">pat@ cafeaquarius.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafeaquarius.net\">cafeaquarius.net\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@cafeaquarius\">@cafeaquarius\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Cafe-Aquarius/120668124616885\">Café Aquarius\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Patrick Feehan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Marianna Zdobysz\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Patrick Feehan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Upscale Comfort Food and Baked Goods\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Blackened Fish Sandwich, Lemon Ricotta Pancakes, Cinnamon Rolls, Chai Latte\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-2:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-2:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, with a $75 minimum. Local delivery only.\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> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of six or more\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, occasional live music\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Aquarius: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6140\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Sunday, August 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have to start out by saying how I came to know Café Aquarius. My employer moved her business from Oakland to Emeryville, and while we were unpacking our offices on the very first day, the owner (Patrick Feehan) came to our offices with a basket chock full of baked goods. His, “Welcome To The Neighborhood” introduction of the café to our employees was a warm gesture of friendship and let us know we made a good move. When we took a bite of his cinnamon roll, the warm gesture became an immediate falling-in-love relationship.\u003c/p>\n\u003cp>Café Aquarius has touches of a favorite breakfast spot in Paris: cobblestone floors, fresh flowers, and baked goods that rival Parisian goodies. To add to their uniqueness, they have prominently visual wall artwork featuring retro-television and movie space-related memorabilia, like \u003cem>Lost In Space\u003c/em>, \u003cem>Star Trek\u003c/em> and other childhood favorites for the adventurer interested in science-fiction like the owner is. (He’s an Aquarius astrologically, so the connection to space-age, futurist, and the always evolving is partially due to this). Even the décor has touches of it. They also offer astrology classes, taught by Renee Bornstein, a professional astrologer who teaches you how to interpret and prepare astrology charts. So it’s a great place to figure out what’s going on with the people you need to chart about while you’re enjoying that baked good or delicious meal. \u003c/p>\n\u003cp>Easily accessible by public transportation with lots of parking nearby, the café offers breakfast and lunch daily and brunch on weekends with savory and sweet choices. All are portioned well for the ravenous, and they welcome families, singles and their pooches, large or small groups for casual business meals, as well as social gatherings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s no surprise that outer space is featured as a side-kitchen, because their cinnamon roll and hazelnut breakfast buns are other-worldly delicious. I’ve observed many Café Aquarius fans stop in for coffee and say the Café Aquarius cinnamon roll is one of the best they’ve had anywhere and on any continent. My mother is a professional pastry person and has baked her entire life and made money doing it (she’s pretty awesome at it). I tell friends that if I had to choose my last meal on Earth, this would definitely be on it! It’s that fantastic. Their chocolate croissants are light and buttery pastry, decadently done. They offer éclairs, cookies, tarts, and cheesecake for anyone popping in to have with an afternoon beverage or as a dessert to take home. They also custom bake and cater. And I meant it when I said pooches: Café Aquarius makes doggie biscuits in addition to fresh-baked goods and cookies. \u003c/p>\n\u003cp>Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you (a sign of a good pancake is it doesn’t need syrup and theirs don’t need syrup). The buttermilk pancakes are exceptionally light, fluffy, and equally delicious. The eggs Benedict is also perfectly prepared on top of ham and an English muffin with hollandaise sauce. Their croissants, biscuits, and scones make up a variety of sweet and savory goodies that can mix and match with egg, bacon, cheese, and other add-ins. Friends love the breakfast tacos, as well as a special that is a breakfast pizza. My friend Kevin raved about it when he had it, and you have to see it to believe it. It’s that brilliant and delicious.\u003c/p>\n\u003cp>My favorite breakfast sandwich has to be the Greenway Croissant with chive scrambled eggs, wilted spinach, and goat cheese: perfect eggs, flaky and flavorful croissant. Just yummy. My most recent visit to review for \u003cem>Check, Please! Bay Area\u003c/em> allowed me to introduce the restaurant to a newbie transplant friend who commented that her eggs were the “freshest and best [she’s] ever tasted.” Eggs at Café Aquarius are always cooked perfectly. Yellow, not runny, unless you order them that way, and perfectly scrambled without frayed edges (overcooked). Over-easy eggs are also prepared exactly the way you ask, either with the runny or fully-cooked yolks (get them runny and dip the bread in them: wow!). I also love the Hollis Hash, which is Niman Ranch pastrami and potatoes topped with two-eggs. This ain’t your typical hash and eggs, and they make a vegetarian version of it. \u003c/p>\n\u003cp>My lunch favorite has got to be the blackened fish sandwich and the 65th Street Burger. I have to say it’s the lightest and flakiest sandwich I’ve ever eaten. The burger is well-prepared from freshly chopped beef, and it’s a hearty and flavorful choice that is always perfectly cooked. I’ll boldly say theirs is the best Chai latte in the East Bay, because you feel like you’ve had a therapy session after you’ve tasted it. Smooth and flavorful, not too spiced. Just like a warm hug in a mug. \u003c/p>\n\u003cp>Café Aquarius uses only the freshest ingredients from local purveyors for their selections, and the owner shops at least three times a week to get products for the restaurant. He’s from the Bay Area with over thirty years of experience with bakery and pastry/restaurant goodies. He absolutely knows the best foodie business folks and brings other artisans into the mix when it comes to fresh pastas (Fred Biletnikoff) and spicy sausages. They offer beer and wine, which is a nice change, since cafes typically don’t serve alcohol. \u003c/p>\n\u003cp>Now, one of the centers of attraction I must mention separately has to be their fresh-baked bread. Café Aquarius uses its on-premises bakery to prepare their delectable baked goods, both sweet and savory, but one of the stars has to be the pan de agua bread, which is served with breakfasts and on all sandwiches. Pan de agua is a uniquely textured, light yet firm, and crusty bread that rises in a water bath, causing it to have a chewy and soft crust and delicious taste that makes all other specialty breads with the hard and flour-dusty crust seem ordinary. Like French or Cuban-styled bread, it perfectly complements their sandwiches, burger, and salads (yes, they use them for croutons). Its light texture doesn’t take away from the fillings on the sandwich and you don’t even need condiments to make it soft or flavored. You can even take home a loaf, since they also bake it to sell.\u003c/p>\n\u003cp>Café Aquarius is not open for dinner, but they do offer a happy hour barbecue every Friday from 2pm-7pm. Having gone there with a friend who is a hard-core Texan, I know they serve up authentic house-made barbecue, based on Kansas City or Texas Red style sauce. They offer barbecue pulled pork, barbecue chicken, locally made artisan sausages, baked beans, coleslaw (some of the best I’ve had anywhere), and potato salad. They top it off with one of the most delicious cornbread muffins ever and have draft beer and sangria to accompany it. It’s priced reasonably, always delicious, and got a thumbs-up from a Texan that knows his barbeque.\u003c/p>\n\u003cp>Chef Marianne Zdobysz (Chef Z) is one of the secret weapons that makes the food experience a revelation, and between her and Patrick Feehan, who is responsible for the decadently delicious baked goods at Café Aquarius, they have fifty years of solid restaurant and bakery experience. They’re an all around fun place to spend your mornings and afternoons. Café Aquarius is everything you’d expect from a neighborhood café. It’s friendly and accommodating with delicious food, warm service, and for a place with touches of outer space, it is very down to earth! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafe Aquarius, located on 65th Street, is a well-rated restaurant, tucked between the industrial buildings of Emeryville. I was excited to find out why. It was a warm and sunny weekday, and open doors greeted me with a very bistro-like setting inside. Many of the buildings in this area, including this restaurant, looked new and clean with a fresh coat of paint. I have to say I really liked the decor! Its cobblestone floor, bistro tables, and wooden beams give the restaurant a very winery or old world bakery feel. It was disappointing that they do not have a wine list as it definitely had me in the mood for some. The lunch crowd seemed to be comprised mostly of local professionals on their lunch hour, which made sense. I was seated right away in an almost full dining room. I noticed that the pastry case was nearly empty, making me think they must do a lot of business during breakfast hours. \u003c/p>\n\u003cp>I have to admit I chose more food than I would normally eat, because I was really interested to see what sets this local favorite apart from other lunch spots. My partner and I started our meal with the soup of the day: a light, refreshing chicken and rice soup, which was complemented by a lime-chicken broth that felt very summery and was a light way to start the meal. We then split the warm spinach salad with candied pecans, bacon, feta, and red onion, and a raspberry vinaigrette. They offered a series of additional items you could add, like grilled steak, prawns, or chicken that, combined with the soup, would easily have been enough for lunch.\u003c/p>\n\u003cp>Wanting to try more of the menu, I kept it simple and opted to order entrees, knowing most likely, I would still be taking some food home. I love to share entrees; you can try twice as much and not feel like you missed out on trying another dish when it’s a toss up. The 6500 Club Sandwich was the first item that caught my eye. It came with grilled chicken, bacon, Swiss cheese, lettuce, tomato, and avocado aioli in between house made focaccia. It was surprisingly light, but the flavor profile left something to be desired. Not bad, yet not great either. My partner and I both enjoyed the soup of the day so much we went with the dish of the day: penne pasta in a cream sauce with salmon, sun dried tomatoes, and green beans. This fared better than the club. It was well balanced with a rich, creamy flavor that made me dip the homemade bread into sauce after the pasta was gone. Most of the dishes came with a salad and their freshly baked bread. The server was nice enough to substitute the salads that came with the entrée with fresh fruit. It was a great palate cleanser and perfect on this warm summer day. The bread, on the other hand, went to waste, as I packaged one half of the sandwich upon finishing the meal. Clearly, this is not a place for multiple courses, portion-wise. Bang for the buck comes on one big plate.\u003c/p>\n\u003cp>What’s my overall impression of the restaurant? It was “All right.” The staff was friendly and quick. I can’t say the food was spectacular outside of the soup I had to start, but I can’t say it was bad either. If I was in the neighborhood and was hungry, I’d stop in. I just wouldn’t go out of my way to brag about it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here for breakfast with a friend of mine. At first, I was disappointed, because the breakfast menu wasn’t very extensive, and I thought perhaps that all the “good” items might be served at lunch. However, once we started eating, I was really impressed with how good everything tasted and with the overall quality of the ingredients they used in the breakfast dishes.\u003c/p>\n\u003cp>We sampled the basic breakfast, two eggs with sausage and home fries. The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. They were cut just right — not so large that they didn’t get cooked thoroughly, and not so small that they only served to absorb grease. They were crispy and delicious with just the right amount of seasonings and fried onions. The Mexican-style breakfast tacos were really outstanding. Two homemade corn tortillas, topped with eggs scrambled with chorizo, cojito cheese, and pico de gallo salsa. \u003c/p>\n\u003cp>By far, our two favorite items were the biscuit sandwich and the pastrami hash over eggs. The biscuit sandwich is simply eggs scrambled with chives, topped with bacon and cheddar cheese, and served on a biscuit. It’s the kind of thing that ISN’T hard to screw up, but for some reason a lot places do. The folks at Cafe Aquarius clearly KNOW what they’re doing and have a great deal of respect for the ingredients they’re using and their presentation. This was simple, but perfect, dish.\u003c/p>\n\u003cp>The other huge success was the “Hollis Hash,” otherwise known as pastrami and potatoes “hashed” together, served with eggs any style and home fries. According to the menu, they use pastrami from Niman Ranch. This was another dish that, in less-skilled hands, could’ve really been a disaster, but was done to perfection at Cafe Aquarius.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Since I live in San Francisco, I can’t really see myself making a special trip to Emeryville SIMPLY to have breakfast at Café Aquarius, but if you live in the East Bay, or if you need a spot to rendezvous with friends from Oakland or Berkeley, Cafe Aquarius is ideal. I would also recommend that anyone working in a restaurant or cafe that serves breakfast GO to Cafe Aquarius and learn the art of properly scrambling eggs and cooking home fries from them. The folks at Cafe Aquarius knew what they were doing — they didn’t need to be told how to cook the pastrami or how to cook the home fries. They got it all right the first time!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Carol:\u003c/strong> \"Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you.\" \r\n\u003cstrong>Mike:\u003c/strong> \"I can't say the food was spectacular outside of the soup I had to start, but I can't say it was bad either.\" \r\n\u003cstrong>Jeff:\u003c/strong> \"The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. The Mexican-style breakfast tacos were really outstanding.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Aquarius: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6140\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Sunday, August 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have to start out by saying how I came to know Café Aquarius. My employer moved her business from Oakland to Emeryville, and while we were unpacking our offices on the very first day, the owner (Patrick Feehan) came to our offices with a basket chock full of baked goods. His, “Welcome To The Neighborhood” introduction of the café to our employees was a warm gesture of friendship and let us know we made a good move. When we took a bite of his cinnamon roll, the warm gesture became an immediate falling-in-love relationship.\u003c/p>\n\u003cp>Café Aquarius has touches of a favorite breakfast spot in Paris: cobblestone floors, fresh flowers, and baked goods that rival Parisian goodies. To add to their uniqueness, they have prominently visual wall artwork featuring retro-television and movie space-related memorabilia, like \u003cem>Lost In Space\u003c/em>, \u003cem>Star Trek\u003c/em> and other childhood favorites for the adventurer interested in science-fiction like the owner is. (He’s an Aquarius astrologically, so the connection to space-age, futurist, and the always evolving is partially due to this). Even the décor has touches of it. They also offer astrology classes, taught by Renee Bornstein, a professional astrologer who teaches you how to interpret and prepare astrology charts. So it’s a great place to figure out what’s going on with the people you need to chart about while you’re enjoying that baked good or delicious meal. \u003c/p>\n\u003cp>Easily accessible by public transportation with lots of parking nearby, the café offers breakfast and lunch daily and brunch on weekends with savory and sweet choices. All are portioned well for the ravenous, and they welcome families, singles and their pooches, large or small groups for casual business meals, as well as social gatherings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s no surprise that outer space is featured as a side-kitchen, because their cinnamon roll and hazelnut breakfast buns are other-worldly delicious. I’ve observed many Café Aquarius fans stop in for coffee and say the Café Aquarius cinnamon roll is one of the best they’ve had anywhere and on any continent. My mother is a professional pastry person and has baked her entire life and made money doing it (she’s pretty awesome at it). I tell friends that if I had to choose my last meal on Earth, this would definitely be on it! It’s that fantastic. Their chocolate croissants are light and buttery pastry, decadently done. They offer éclairs, cookies, tarts, and cheesecake for anyone popping in to have with an afternoon beverage or as a dessert to take home. They also custom bake and cater. And I meant it when I said pooches: Café Aquarius makes doggie biscuits in addition to fresh-baked goods and cookies. \u003c/p>\n\u003cp>Some of my favorite breakfasts include the lemon ricotta pancakes. They are so delicious, they actually taste good for you (a sign of a good pancake is it doesn’t need syrup and theirs don’t need syrup). The buttermilk pancakes are exceptionally light, fluffy, and equally delicious. The eggs Benedict is also perfectly prepared on top of ham and an English muffin with hollandaise sauce. Their croissants, biscuits, and scones make up a variety of sweet and savory goodies that can mix and match with egg, bacon, cheese, and other add-ins. Friends love the breakfast tacos, as well as a special that is a breakfast pizza. My friend Kevin raved about it when he had it, and you have to see it to believe it. It’s that brilliant and delicious.\u003c/p>\n\u003cp>My favorite breakfast sandwich has to be the Greenway Croissant with chive scrambled eggs, wilted spinach, and goat cheese: perfect eggs, flaky and flavorful croissant. Just yummy. My most recent visit to review for \u003cem>Check, Please! Bay Area\u003c/em> allowed me to introduce the restaurant to a newbie transplant friend who commented that her eggs were the “freshest and best [she’s] ever tasted.” Eggs at Café Aquarius are always cooked perfectly. Yellow, not runny, unless you order them that way, and perfectly scrambled without frayed edges (overcooked). Over-easy eggs are also prepared exactly the way you ask, either with the runny or fully-cooked yolks (get them runny and dip the bread in them: wow!). I also love the Hollis Hash, which is Niman Ranch pastrami and potatoes topped with two-eggs. This ain’t your typical hash and eggs, and they make a vegetarian version of it. \u003c/p>\n\u003cp>My lunch favorite has got to be the blackened fish sandwich and the 65th Street Burger. I have to say it’s the lightest and flakiest sandwich I’ve ever eaten. The burger is well-prepared from freshly chopped beef, and it’s a hearty and flavorful choice that is always perfectly cooked. I’ll boldly say theirs is the best Chai latte in the East Bay, because you feel like you’ve had a therapy session after you’ve tasted it. Smooth and flavorful, not too spiced. Just like a warm hug in a mug. \u003c/p>\n\u003cp>Café Aquarius uses only the freshest ingredients from local purveyors for their selections, and the owner shops at least three times a week to get products for the restaurant. He’s from the Bay Area with over thirty years of experience with bakery and pastry/restaurant goodies. He absolutely knows the best foodie business folks and brings other artisans into the mix when it comes to fresh pastas (Fred Biletnikoff) and spicy sausages. They offer beer and wine, which is a nice change, since cafes typically don’t serve alcohol. \u003c/p>\n\u003cp>Now, one of the centers of attraction I must mention separately has to be their fresh-baked bread. Café Aquarius uses its on-premises bakery to prepare their delectable baked goods, both sweet and savory, but one of the stars has to be the pan de agua bread, which is served with breakfasts and on all sandwiches. Pan de agua is a uniquely textured, light yet firm, and crusty bread that rises in a water bath, causing it to have a chewy and soft crust and delicious taste that makes all other specialty breads with the hard and flour-dusty crust seem ordinary. Like French or Cuban-styled bread, it perfectly complements their sandwiches, burger, and salads (yes, they use them for croutons). Its light texture doesn’t take away from the fillings on the sandwich and you don’t even need condiments to make it soft or flavored. You can even take home a loaf, since they also bake it to sell.\u003c/p>\n\u003cp>Café Aquarius is not open for dinner, but they do offer a happy hour barbecue every Friday from 2pm-7pm. Having gone there with a friend who is a hard-core Texan, I know they serve up authentic house-made barbecue, based on Kansas City or Texas Red style sauce. They offer barbecue pulled pork, barbecue chicken, locally made artisan sausages, baked beans, coleslaw (some of the best I’ve had anywhere), and potato salad. They top it off with one of the most delicious cornbread muffins ever and have draft beer and sangria to accompany it. It’s priced reasonably, always delicious, and got a thumbs-up from a Texan that knows his barbeque.\u003c/p>\n\u003cp>Chef Marianne Zdobysz (Chef Z) is one of the secret weapons that makes the food experience a revelation, and between her and Patrick Feehan, who is responsible for the decadently delicious baked goods at Café Aquarius, they have fifty years of solid restaurant and bakery experience. They’re an all around fun place to spend your mornings and afternoons. Café Aquarius is everything you’d expect from a neighborhood café. It’s friendly and accommodating with delicious food, warm service, and for a place with touches of outer space, it is very down to earth! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCafe Aquarius, located on 65th Street, is a well-rated restaurant, tucked between the industrial buildings of Emeryville. I was excited to find out why. It was a warm and sunny weekday, and open doors greeted me with a very bistro-like setting inside. Many of the buildings in this area, including this restaurant, looked new and clean with a fresh coat of paint. I have to say I really liked the decor! Its cobblestone floor, bistro tables, and wooden beams give the restaurant a very winery or old world bakery feel. It was disappointing that they do not have a wine list as it definitely had me in the mood for some. The lunch crowd seemed to be comprised mostly of local professionals on their lunch hour, which made sense. I was seated right away in an almost full dining room. I noticed that the pastry case was nearly empty, making me think they must do a lot of business during breakfast hours. \u003c/p>\n\u003cp>I have to admit I chose more food than I would normally eat, because I was really interested to see what sets this local favorite apart from other lunch spots. My partner and I started our meal with the soup of the day: a light, refreshing chicken and rice soup, which was complemented by a lime-chicken broth that felt very summery and was a light way to start the meal. We then split the warm spinach salad with candied pecans, bacon, feta, and red onion, and a raspberry vinaigrette. They offered a series of additional items you could add, like grilled steak, prawns, or chicken that, combined with the soup, would easily have been enough for lunch.\u003c/p>\n\u003cp>Wanting to try more of the menu, I kept it simple and opted to order entrees, knowing most likely, I would still be taking some food home. I love to share entrees; you can try twice as much and not feel like you missed out on trying another dish when it’s a toss up. The 6500 Club Sandwich was the first item that caught my eye. It came with grilled chicken, bacon, Swiss cheese, lettuce, tomato, and avocado aioli in between house made focaccia. It was surprisingly light, but the flavor profile left something to be desired. Not bad, yet not great either. My partner and I both enjoyed the soup of the day so much we went with the dish of the day: penne pasta in a cream sauce with salmon, sun dried tomatoes, and green beans. This fared better than the club. It was well balanced with a rich, creamy flavor that made me dip the homemade bread into sauce after the pasta was gone. Most of the dishes came with a salad and their freshly baked bread. The server was nice enough to substitute the salads that came with the entrée with fresh fruit. It was a great palate cleanser and perfect on this warm summer day. The bread, on the other hand, went to waste, as I packaged one half of the sandwich upon finishing the meal. Clearly, this is not a place for multiple courses, portion-wise. Bang for the buck comes on one big plate.\u003c/p>\n\u003cp>What’s my overall impression of the restaurant? It was “All right.” The staff was friendly and quick. I can’t say the food was spectacular outside of the soup I had to start, but I can’t say it was bad either. If I was in the neighborhood and was hungry, I’d stop in. I just wouldn’t go out of my way to brag about it.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Café Aquarius:\u003c/strong> Thursday, September 8, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here for breakfast with a friend of mine. At first, I was disappointed, because the breakfast menu wasn’t very extensive, and I thought perhaps that all the “good” items might be served at lunch. However, once we started eating, I was really impressed with how good everything tasted and with the overall quality of the ingredients they used in the breakfast dishes.\u003c/p>\n\u003cp>We sampled the basic breakfast, two eggs with sausage and home fries. The chicken-apple sausage that they used was delicious, and I was a big fan of the home fries. They were cut just right — not so large that they didn’t get cooked thoroughly, and not so small that they only served to absorb grease. They were crispy and delicious with just the right amount of seasonings and fried onions. The Mexican-style breakfast tacos were really outstanding. Two homemade corn tortillas, topped with eggs scrambled with chorizo, cojito cheese, and pico de gallo salsa. \u003c/p>\n\u003cp>By far, our two favorite items were the biscuit sandwich and the pastrami hash over eggs. The biscuit sandwich is simply eggs scrambled with chives, topped with bacon and cheddar cheese, and served on a biscuit. It’s the kind of thing that ISN’T hard to screw up, but for some reason a lot places do. The folks at Cafe Aquarius clearly KNOW what they’re doing and have a great deal of respect for the ingredients they’re using and their presentation. This was simple, but perfect, dish.\u003c/p>\n\u003cp>The other huge success was the “Hollis Hash,” otherwise known as pastrami and potatoes “hashed” together, served with eggs any style and home fries. According to the menu, they use pastrami from Niman Ranch. This was another dish that, in less-skilled hands, could’ve really been a disaster, but was done to perfection at Cafe Aquarius.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I live in San Francisco, I can’t really see myself making a special trip to Emeryville SIMPLY to have breakfast at Café Aquarius, but if you live in the East Bay, or if you need a spot to rendezvous with friends from Oakland or Berkeley, Cafe Aquarius is ideal. I would also recommend that anyone working in a restaurant or cafe that serves breakfast GO to Cafe Aquarius and learn the art of properly scrambling eggs and cooking home fries from them. The folks at Cafe Aquarius knew what they were doing — they didn’t need to be told how to cook the pastrami or how to cook the home fries. They got it all right the first time!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Tanguito Argentinean Grill & Empanadas: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6177\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/dHQ6sxYIpys\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=Tanguito,+Jones+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=71.599132,79.365234&vpsrc=6&ie=UTF8&hq=Tanguito,&hnear=Jones+St,+San+Francisco,+California&t=m&cid=8461931179391513022&ll=37.817853,-122.415161&spn=0.023731,0.036478&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=Tanguito,+Jones+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=71.599132,79.365234&vpsrc=6&ie=UTF8&hq=Tanguito,&hnear=Jones+St,+San+Francisco,+California&t=m&cid=8461931179391513022&ll=37.817853,-122.415161&spn=0.023731,0.036478&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>\n2850 Jones Street (at Beach Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-577-4223\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tanguitosf@gmail.com\">tanguitosf@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Stephen A. Rodriguez Mares\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Stephen A. Rodriguez Mares\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Argentinean Cuisine and Grill\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Empanadas, grilled sandwiches\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-7:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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\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": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tanguito Argentinean Grill & Empanadas: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6177\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dHQ6sxYIpys'\n title='//www.youtube.com/embed/dHQ6sxYIpys'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tanguito,+Jones+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=71.599132,79.365234&vpsrc=6&ie=UTF8&hq=Tanguito,&hnear=Jones+St,+San+Francisco,+California&t=m&cid=8461931179391513022&ll=37.817853,-122.415161&spn=0.023731,0.036478&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=Tanguito,+Jones+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=71.599132,79.365234&vpsrc=6&ie=UTF8&hq=Tanguito,&hnear=Jones+St,+San+Francisco,+California&t=m&cid=8461931179391513022&ll=37.817853,-122.415161&spn=0.023731,0.036478&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>\n2850 Jones Street (at Beach Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-577-4223\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tanguitosf@gmail.com\">tanguitosf@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Stephen A. Rodriguez Mares\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Stephen A. Rodriguez Mares\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Argentinean Cuisine and Grill\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Empanadas, grilled sandwiches\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-7:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-7:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Taguito Argentinean Grill & Empanadas: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love this place because the chef/owners of it are so clearly passionate about their food. You can just tell that they love making and serving food to people. \u003c/p>\n\u003cp>There are a few things you need to know before you come to Tanguito. 1) It’s essentially a food truck that is permanently parked near Fisherman’s Wharf. They have a few picnic tables nearby, but if you’re going for a fabulous, romantic atmosphere, this is NOT the place for that. 2) The food is well made and very affordable. One might even say “cheap” in a positive context. However, when food is good and cheap, it is also SLOW. Do not come here if you are in a rush. This is a “save some money, relax, and have a great tasting meal for two for under $20” kind of place. But it’s not a “I only have a 30 minute lunch break, I need this meal NOW!” kind of spot.\u003c/p>\n\u003cp>The empanadas are a must-have. And, since they are prepared ahead of time, THEY usually come out fairly quickly. The day I visited they only had the ham and cheese empanada available, but that was enough. Delicious, flaky, buttery pastry dough, surrounding warm savory food inside. In this case, ham and cheese. Other options include chicken and beef, as well as vegetarian choices. You cannot go wrong and each one is only $3.50 ($3.00 for vegetarian.) If you want to eat lightly, an empanada and a drink could be a reasonable lunch … if you’re a 90-pound waif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their Tanguito Burger is also a standout. A large (half-pound?) burger, topped with cheese, and involving mushrooms, onions, peppers, as well as their incredible chimichurri sauce, which is a combination (in varying degrees) of olive oil, white wine, herbs, garlic, peppers, and other spices. Whatever is in it, it’s magic. It makes everything taste delicious, from beef to pork to fish to plain old bread and rice. I believe the burger can be had as a combo with fries and a can of soda for $8. Trust me, that is the best $8 you will spend on a meal in San Francisco, EVER.\u003c/p>\n\u003cp>Finally, anything involving their sausage is also pretty amazing. Their choripan sandwich (grilled sausage, onions, peppers, chimichurri) is delicious, and their Spanish tortilla is a meal onto itself. It’s more like what we would call a frittata, as opposed to a tortilla. It’s a combination of eggs, potatoes, sausage (or really, any meat of your choice) and the usual suspects: cheese, onions, mushrooms, peppers, and, of course, chimichurri sauce. It’s all cooked together in a thick “pancake” shape, and served hot, although it’s traditional in Spain and Argentina to eat it at room temperature. Very filling, very comforting. \u003c/p>\n\u003cp>Honestly, you can’t go wrong with anything from this truck, because EVERYTHING is made with love and attention. Don’t be in a rush, just relax and enjoy. Without a doubt, this is the best secret of Fisherman’s Wharf. I could see myself going here in the afternoon as a fun date, or bringing the relatives from back East here for lunch when they come to visit the Wharf.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Over the Labor Day weekend, I ventured from the East Bay to San Francisco to do the Ferry Building Farmers Market. I decided to do Tanguito for lunch. So, after a glorious morning in the Ferry Building with all its temptations, I jumped on the F-Muni Line near the Ferry Building, which is one of the busiest stations. (A word to the wise: get on this Muni line a stop or two earlier.) The TransBay Bus could easily get you near to one of the less crowded stops before the tourists load up on Embarcadero. The last stop at Beach and Jones Streets just happens to be right across the street from Tanguito Food Truck. \u003c/p>\n\u003cp>I walked up to their location and noticed that, while it’s a truck, it’s cleverly disguised as a venue that’s more of casual, outdoor, walk-up window with seating close by. And, since I have gone to Off-the-Grid in Berkeley and I knew to expect a food truck, it’s not the typical food truck with a generator running while they prepare your food like you’re at an outdoor stadium. Tanguito has a seating area to the right of the truck that was covered with a plastic sheeting. This is clearly intended to keep their San Francisco patrons warm and dry when it’s not as lovely as it was on the day I went, which is what made me lucky.\u003c/p>\n\u003cp>Because I went alone, I decided the best way to tackle this venture was to bring food home. I had lunch on premises, so that I could experience food just off the grill, and I could then talk about how the food kept after bringing it back across the Bay. I ordered the Tanguito Burger and fries, a chicken empanada, and picked up a Diet 7UP. I also ordered the Paella, a spinach and a beef empanada, and a Snapple to go. I was told after I paid for the order ($38 and cash only) to have a seat in the dining area, and they’d bring my food out to me. \u003c/p>\n\u003cp>In entering the seating area, I noticed artwork against the back plastic-sheeted mock wall: a motif of Argentinean street life. This quaint and friendly depiction of Argentina was clearly meant to give this supposedly crude environment a touch of charm. It felt more like an urban picnic rather than eating next to a food truck. It’s a charming space that was inviting for what it was. As I sat down, one of the servers immediately brought out a dish of perfectly grilled steak and some delicious chimichurri dipping sauce on the side. “Have this while you wait,” is what the server said. \u003c/p>\n\u003cp>I’m a seafood and steak-loving woman and have eaten it in practically every place I’ve gone in every country I’ve visited. I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I’ve had. And I mean white tablecloth steak houses that are known for their steaks (e.g. Ruth’s Chris, Morton’s, House of Prime Rib, Peter Luger in NY/Chicago/San Francisco/Los Angeles), and I haven’t had steak this good in a while, even when remembering my brother’s steak house favorite in Missouri (Annie Gunn’s). This is important because one of my friends mentioned, “I won’t come into San Francisco this weekend to eat off of a food truck.” The food is definitely more delicious than any restaurant I’ve had these items from and better than many in San Francisco making cultural food. I was raised by cooks, and I am a cook myself, so I recognize good, well-seasoned, and quality meat when I taste it.\u003c/p>\n\u003cp>The fries came out first. Before they served them, the server came out and asked if I wanted garlic fries. Who would turn down garlic on fries? I said of course. They were hot, crispy, and perfectly moist on the inside. Fries are an art form and not everyone makes them correctly. These were not your Mickey D’s fries, but they were addictive, delicious, and flavored right. Not sure what kind of potatoes they used, but I do think they soak their potatoes before frying them to get that wonderful texture on the outside. It is a fry texture, but not so crispy that they are over-fried. They were delectable.\u003c/p>\n\u003cp>Then came the main attraction: the Tanguito Burger. Their burger is made with grade-A beef, and it’s not for the faint of heart, since you really have to love burgers in a sophisticated way. This is not your childhood burger or some burger that you get at a roller-skate, malted shake shop. There’s a reason Argentina is known for its beef, and this place seasons the beef with their delicious style, which is peppery and rich in flavor. The texture of the beef is exactly what beef should be, and the flavors were familiar yet exotic. Not like some kind of fast-food madness that’s over-salted and under-seasoned. They top the Tanguito with peppers, mushrooms, onions, and mozzarella cheese. I was amazed with how much burger it was and was already wondering, “Can I finish this thing?” I managed to get through it because it’s juicy and savory and while it’s plenty for two to enjoy, it’s still a light burger when you go through it. \u003c/p>\n\u003cp>There was another group (two female tourists and their male companion from Sacramento) who sat at a nearby table. I noticed they had the savory steak crepes and the grilled steak with saffron rice. Another couple sat nearby and shared the paella. I happened politely to ask them what they thought and before I could get an answer, I could hear comments, like, “This is amazing” and “Ummm, ummm” that came from them enjoying the flavors they were tasting. The male with the ladies said, “This place is amazing — never mind all of these places around here.” Tanguito is near Fisherman’s Wharf, and they are competing with many types of food and other levels of tastes with fast and quickly made foods in all price points. \u003c/p>\n\u003cp>I had to review at least two things for the show, so I also had the empanada. Though beef is usually more popular, the chicken empanada is my standard because if the chicken is good, the beef should be crazy delicious. I was curious to see the differences between the ones I’m used to (Columbia, Buenos Aires, and Cuba and even Jamaican beef patties are their competing fare), so I ordered that to-go with the paella. The empanadas here are what the Argentineans use to show the world, “This is what we can do” because they really do them better than any I’ve ever had. Even those in the Bay Area and even homemade by friends. Theirs are SPECTACULAR. The flavors of the meat, the seasonings, the potatoes, the vegetables — nothing over-powered anything else in flavor, and it came packaged perfectly inside this pastry crust that could only be described as perfect. I was so happy that I was able to have one of these fresh out of the kitchen, because there is nothing like it. In fact, I will go back and bring my milk like I did as a kid and have my little pie and a glass of milk the next time I go to Tanguito.\u003c/p>\n\u003cp>I was very pleased with the foods I tried, but the test of true Latin American food to me is, “Does it keep?” Latinos love their food, but they also love their leftovers. I brought home the paella, the spinach empanada, and the ground beef empanada. Everything held up well. \u003c/p>\n\u003cp>Their empanadas reheated nicely in a 425° oven to get the inside hot and the outside pastry back to flaky. (You gotta reheat them higher than 400° to get them back to how you got them to-go.) The beef was as flavorful as I expected. It was well-seasoned, and the olives, peppers, onions, and other mild ingredients let you know they’re there but do not overpower at all. You barely know what’s there except that you can taste the quality, so you’re given a clue. The spinach was delicious as well, and though it was not my favorite among the other two options, it was not one I’d sneeze at if it was only one of the options available. They sell several different fillings, so I’d ask if you don’t see it in the display case. You couldn’t see the chicken and spinach, but beef, corn, and cheese and potato were on display.\u003c/p>\n\u003cp>The paella was seafood filled and had de-shelled mussels, clams and scallops, shrimp, and delicious chorizo sausage. The rice was perfectly cooked (not mushy) and the flavor of the ocean seafood was infused throughout the dish. I like that the saffron rice was well-prepared and, though infused with seafood, it still possessed the Latin American golden standard of yellow rice. And since they also serve this saffron rice with the steak, I’ll be coming back to have it with that.\u003c/p>\n\u003cp>The only thing I could note is that because it’s outdoors, there are no accommodations for hand washing or a nearby restroom that I could see. I didn’t ask the servers, though, so perhaps there is one I wasn’t aware of. I had to scour the area and found a local bar within Cannery Row that had a ladies room, which allowed me to freshen up after my lunch. That’s about the only negative thing I could say that deserves a mention. Since it’s in a high tourist and busy area, I’m sure many places fall into this category, so know where the nearest restroom is if you go with children.\u003c/p>\n\u003cp>I will definitely go back to Tanguito to try the dishes that interested me but that I was too stuffed to try. Their food is definitely home cooking and well worth the money. The servings can feed a large group of people, who can enjoy family-style food in a uniquely laid out setting, which is just like the romance of Argentina. The burger can be shared by two to enjoy with other delectable tastes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Tanguito on a Saturday around noon. I thought, “It’s a Saturday during tourist season and lunchtime. It will be really busy, right?” I was pleasantly surprised to find no line, and I ordered right away. Food trucks are the next “big thing” in dining and my expectations were high. With competition increasing in The City, there are a few things I look for in food trucks: great food, low prices, and fast service. My friend and I found this truck to be really charming with an Argentinean flair. The Fisherman’s Wharf seafood restaurant atmosphere was present. The truck has built a little outdoor dining area, which is charming.\u003c/p>\n\u003cp>We planned to share the paella, the mahi mahi in saffron rice, and for dessert, the dulce de leche crêpe. The truck was not aware we were sharing. We sat down and waited twenty-five minutes for our food.\u003cbr>\nThe paella came first, by itself, which I thought was a bit odd. However, unbeknownst to the truck, we shared our dishes. The portions were large, which worked for sharing, so we relaxed. We were able to enjoy the outdoors be at the wharf and bring our cute little dog, Jack! The mahi mahi came next, about twenty minutes after the first dish arrived. We waited about eight minutes after finishing the paella, which is good. I thought this was weird for any restaurant that doesn’t know we are sharing.\u003cbr>\nI will say though, as a personal preference, I would have liked to seen real crab instead of imitation. Fisherman’s Wharf is, after all, known for fresh, bountiful crab. The seafood was previously frozen, which does affect the texture. I presume this was to keep the cost down and I still loved the flavor. The mahi mahi was not really to our liking. The fish was overcooked. Although this was supposed to be the same rice used in the paella, this time it was over seasoned, oily, and had a bitter flavor.\u003cbr>\nTanguito redeemed themselves with their dulce de leche crepe. It was great! My friend and fellow diner is an executive pastry chef in the area and loved this dish, as well. The texture was soft, warm, and sweet and melted in your mouth. It was amazing! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Okay, so there were a couple problems with slow service and over seasoning on one of the dishes. I would still rate Tanguito highly. The paella shined, and the truck should be proud, from presentation to flavor profile. The crêpe dish’s batter was really nice and the dish overall was just right. And what is the best part? You really do get bang for your buck. Big portions, quality food, and cheap eats!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Jeff:\u003c/strong> \"It's essentially a food truck that is permanently parked near Fisherman's Wharf. The empanadas are a must-have.\"\r\n\u003cstrong>Carol:\u003c/strong> \"I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I've had.\"\r\n\u003cstrong>Mike:\u003c/strong> \"Tanguito redeemed themselves with their dulce de leche crepe. It was great!\" ",
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"description": "Jeff: "It's essentially a food truck that is permanently parked near Fisherman's Wharf. The empanadas are a must-have."\r\nCarol: "I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I've had."\r\nMike: "Tanguito redeemed themselves with their dulce de leche crepe. It was great!" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Taguito Argentinean Grill & Empanadas: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6147\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Sunday, September 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI love this place because the chef/owners of it are so clearly passionate about their food. You can just tell that they love making and serving food to people. \u003c/p>\n\u003cp>There are a few things you need to know before you come to Tanguito. 1) It’s essentially a food truck that is permanently parked near Fisherman’s Wharf. They have a few picnic tables nearby, but if you’re going for a fabulous, romantic atmosphere, this is NOT the place for that. 2) The food is well made and very affordable. One might even say “cheap” in a positive context. However, when food is good and cheap, it is also SLOW. Do not come here if you are in a rush. This is a “save some money, relax, and have a great tasting meal for two for under $20” kind of place. But it’s not a “I only have a 30 minute lunch break, I need this meal NOW!” kind of spot.\u003c/p>\n\u003cp>The empanadas are a must-have. And, since they are prepared ahead of time, THEY usually come out fairly quickly. The day I visited they only had the ham and cheese empanada available, but that was enough. Delicious, flaky, buttery pastry dough, surrounding warm savory food inside. In this case, ham and cheese. Other options include chicken and beef, as well as vegetarian choices. You cannot go wrong and each one is only $3.50 ($3.00 for vegetarian.) If you want to eat lightly, an empanada and a drink could be a reasonable lunch … if you’re a 90-pound waif.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their Tanguito Burger is also a standout. A large (half-pound?) burger, topped with cheese, and involving mushrooms, onions, peppers, as well as their incredible chimichurri sauce, which is a combination (in varying degrees) of olive oil, white wine, herbs, garlic, peppers, and other spices. Whatever is in it, it’s magic. It makes everything taste delicious, from beef to pork to fish to plain old bread and rice. I believe the burger can be had as a combo with fries and a can of soda for $8. Trust me, that is the best $8 you will spend on a meal in San Francisco, EVER.\u003c/p>\n\u003cp>Finally, anything involving their sausage is also pretty amazing. Their choripan sandwich (grilled sausage, onions, peppers, chimichurri) is delicious, and their Spanish tortilla is a meal onto itself. It’s more like what we would call a frittata, as opposed to a tortilla. It’s a combination of eggs, potatoes, sausage (or really, any meat of your choice) and the usual suspects: cheese, onions, mushrooms, peppers, and, of course, chimichurri sauce. It’s all cooked together in a thick “pancake” shape, and served hot, although it’s traditional in Spain and Argentina to eat it at room temperature. Very filling, very comforting. \u003c/p>\n\u003cp>Honestly, you can’t go wrong with anything from this truck, because EVERYTHING is made with love and attention. Don’t be in a rush, just relax and enjoy. Without a doubt, this is the best secret of Fisherman’s Wharf. I could see myself going here in the afternoon as a fun date, or bringing the relatives from back East here for lunch when they come to visit the Wharf.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp> Over the Labor Day weekend, I ventured from the East Bay to San Francisco to do the Ferry Building Farmers Market. I decided to do Tanguito for lunch. So, after a glorious morning in the Ferry Building with all its temptations, I jumped on the F-Muni Line near the Ferry Building, which is one of the busiest stations. (A word to the wise: get on this Muni line a stop or two earlier.) The TransBay Bus could easily get you near to one of the less crowded stops before the tourists load up on Embarcadero. The last stop at Beach and Jones Streets just happens to be right across the street from Tanguito Food Truck. \u003c/p>\n\u003cp>I walked up to their location and noticed that, while it’s a truck, it’s cleverly disguised as a venue that’s more of casual, outdoor, walk-up window with seating close by. And, since I have gone to Off-the-Grid in Berkeley and I knew to expect a food truck, it’s not the typical food truck with a generator running while they prepare your food like you’re at an outdoor stadium. Tanguito has a seating area to the right of the truck that was covered with a plastic sheeting. This is clearly intended to keep their San Francisco patrons warm and dry when it’s not as lovely as it was on the day I went, which is what made me lucky.\u003c/p>\n\u003cp>Because I went alone, I decided the best way to tackle this venture was to bring food home. I had lunch on premises, so that I could experience food just off the grill, and I could then talk about how the food kept after bringing it back across the Bay. I ordered the Tanguito Burger and fries, a chicken empanada, and picked up a Diet 7UP. I also ordered the Paella, a spinach and a beef empanada, and a Snapple to go. I was told after I paid for the order ($38 and cash only) to have a seat in the dining area, and they’d bring my food out to me. \u003c/p>\n\u003cp>In entering the seating area, I noticed artwork against the back plastic-sheeted mock wall: a motif of Argentinean street life. This quaint and friendly depiction of Argentina was clearly meant to give this supposedly crude environment a touch of charm. It felt more like an urban picnic rather than eating next to a food truck. It’s a charming space that was inviting for what it was. As I sat down, one of the servers immediately brought out a dish of perfectly grilled steak and some delicious chimichurri dipping sauce on the side. “Have this while you wait,” is what the server said. \u003c/p>\n\u003cp>I’m a seafood and steak-loving woman and have eaten it in practically every place I’ve gone in every country I’ve visited. I must say that for food truck food, this steak is as good if not better (and definitely was juicier) than the steak house steaks I’ve had. And I mean white tablecloth steak houses that are known for their steaks (e.g. Ruth’s Chris, Morton’s, House of Prime Rib, Peter Luger in NY/Chicago/San Francisco/Los Angeles), and I haven’t had steak this good in a while, even when remembering my brother’s steak house favorite in Missouri (Annie Gunn’s). This is important because one of my friends mentioned, “I won’t come into San Francisco this weekend to eat off of a food truck.” The food is definitely more delicious than any restaurant I’ve had these items from and better than many in San Francisco making cultural food. I was raised by cooks, and I am a cook myself, so I recognize good, well-seasoned, and quality meat when I taste it.\u003c/p>\n\u003cp>The fries came out first. Before they served them, the server came out and asked if I wanted garlic fries. Who would turn down garlic on fries? I said of course. They were hot, crispy, and perfectly moist on the inside. Fries are an art form and not everyone makes them correctly. These were not your Mickey D’s fries, but they were addictive, delicious, and flavored right. Not sure what kind of potatoes they used, but I do think they soak their potatoes before frying them to get that wonderful texture on the outside. It is a fry texture, but not so crispy that they are over-fried. They were delectable.\u003c/p>\n\u003cp>Then came the main attraction: the Tanguito Burger. Their burger is made with grade-A beef, and it’s not for the faint of heart, since you really have to love burgers in a sophisticated way. This is not your childhood burger or some burger that you get at a roller-skate, malted shake shop. There’s a reason Argentina is known for its beef, and this place seasons the beef with their delicious style, which is peppery and rich in flavor. The texture of the beef is exactly what beef should be, and the flavors were familiar yet exotic. Not like some kind of fast-food madness that’s over-salted and under-seasoned. They top the Tanguito with peppers, mushrooms, onions, and mozzarella cheese. I was amazed with how much burger it was and was already wondering, “Can I finish this thing?” I managed to get through it because it’s juicy and savory and while it’s plenty for two to enjoy, it’s still a light burger when you go through it. \u003c/p>\n\u003cp>There was another group (two female tourists and their male companion from Sacramento) who sat at a nearby table. I noticed they had the savory steak crepes and the grilled steak with saffron rice. Another couple sat nearby and shared the paella. I happened politely to ask them what they thought and before I could get an answer, I could hear comments, like, “This is amazing” and “Ummm, ummm” that came from them enjoying the flavors they were tasting. The male with the ladies said, “This place is amazing — never mind all of these places around here.” Tanguito is near Fisherman’s Wharf, and they are competing with many types of food and other levels of tastes with fast and quickly made foods in all price points. \u003c/p>\n\u003cp>I had to review at least two things for the show, so I also had the empanada. Though beef is usually more popular, the chicken empanada is my standard because if the chicken is good, the beef should be crazy delicious. I was curious to see the differences between the ones I’m used to (Columbia, Buenos Aires, and Cuba and even Jamaican beef patties are their competing fare), so I ordered that to-go with the paella. The empanadas here are what the Argentineans use to show the world, “This is what we can do” because they really do them better than any I’ve ever had. Even those in the Bay Area and even homemade by friends. Theirs are SPECTACULAR. The flavors of the meat, the seasonings, the potatoes, the vegetables — nothing over-powered anything else in flavor, and it came packaged perfectly inside this pastry crust that could only be described as perfect. I was so happy that I was able to have one of these fresh out of the kitchen, because there is nothing like it. In fact, I will go back and bring my milk like I did as a kid and have my little pie and a glass of milk the next time I go to Tanguito.\u003c/p>\n\u003cp>I was very pleased with the foods I tried, but the test of true Latin American food to me is, “Does it keep?” Latinos love their food, but they also love their leftovers. I brought home the paella, the spinach empanada, and the ground beef empanada. Everything held up well. \u003c/p>\n\u003cp>Their empanadas reheated nicely in a 425° oven to get the inside hot and the outside pastry back to flaky. (You gotta reheat them higher than 400° to get them back to how you got them to-go.) The beef was as flavorful as I expected. It was well-seasoned, and the olives, peppers, onions, and other mild ingredients let you know they’re there but do not overpower at all. You barely know what’s there except that you can taste the quality, so you’re given a clue. The spinach was delicious as well, and though it was not my favorite among the other two options, it was not one I’d sneeze at if it was only one of the options available. They sell several different fillings, so I’d ask if you don’t see it in the display case. You couldn’t see the chicken and spinach, but beef, corn, and cheese and potato were on display.\u003c/p>\n\u003cp>The paella was seafood filled and had de-shelled mussels, clams and scallops, shrimp, and delicious chorizo sausage. The rice was perfectly cooked (not mushy) and the flavor of the ocean seafood was infused throughout the dish. I like that the saffron rice was well-prepared and, though infused with seafood, it still possessed the Latin American golden standard of yellow rice. And since they also serve this saffron rice with the steak, I’ll be coming back to have it with that.\u003c/p>\n\u003cp>The only thing I could note is that because it’s outdoors, there are no accommodations for hand washing or a nearby restroom that I could see. I didn’t ask the servers, though, so perhaps there is one I wasn’t aware of. I had to scour the area and found a local bar within Cannery Row that had a ladies room, which allowed me to freshen up after my lunch. That’s about the only negative thing I could say that deserves a mention. Since it’s in a high tourist and busy area, I’m sure many places fall into this category, so know where the nearest restroom is if you go with children.\u003c/p>\n\u003cp>I will definitely go back to Tanguito to try the dishes that interested me but that I was too stuffed to try. Their food is definitely home cooking and well worth the money. The servings can feed a large group of people, who can enjoy family-style food in a uniquely laid out setting, which is just like the romance of Argentina. The burger can be shared by two to enjoy with other delectable tastes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed Taguito Argentinean Grill & Empanadas:\u003c/strong> Saturday, September 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Tanguito on a Saturday around noon. I thought, “It’s a Saturday during tourist season and lunchtime. It will be really busy, right?” I was pleasantly surprised to find no line, and I ordered right away. Food trucks are the next “big thing” in dining and my expectations were high. With competition increasing in The City, there are a few things I look for in food trucks: great food, low prices, and fast service. My friend and I found this truck to be really charming with an Argentinean flair. The Fisherman’s Wharf seafood restaurant atmosphere was present. The truck has built a little outdoor dining area, which is charming.\u003c/p>\n\u003cp>We planned to share the paella, the mahi mahi in saffron rice, and for dessert, the dulce de leche crêpe. The truck was not aware we were sharing. We sat down and waited twenty-five minutes for our food.\u003cbr>\nThe paella came first, by itself, which I thought was a bit odd. However, unbeknownst to the truck, we shared our dishes. The portions were large, which worked for sharing, so we relaxed. We were able to enjoy the outdoors be at the wharf and bring our cute little dog, Jack! The mahi mahi came next, about twenty minutes after the first dish arrived. We waited about eight minutes after finishing the paella, which is good. I thought this was weird for any restaurant that doesn’t know we are sharing.\u003cbr>\nI will say though, as a personal preference, I would have liked to seen real crab instead of imitation. Fisherman’s Wharf is, after all, known for fresh, bountiful crab. The seafood was previously frozen, which does affect the texture. I presume this was to keep the cost down and I still loved the flavor. The mahi mahi was not really to our liking. The fish was overcooked. Although this was supposed to be the same rice used in the paella, this time it was over seasoned, oily, and had a bitter flavor.\u003cbr>\nTanguito redeemed themselves with their dulce de leche crepe. It was great! My friend and fellow diner is an executive pastry chef in the area and loved this dish, as well. The texture was soft, warm, and sweet and melted in your mouth. It was amazing! \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/5vuZ7zNPNw4\u003c/p>\n\u003cp>\u003ca href=\"http://jimbarry.com/\">\u003cstrong>2009 Jim Barry “The Cover Drive” Cabernet Sauvignon, Coonawarra, Australia $19\u003c/strong>\u003c/a>\u003cbr>\nA special area in South Australia, Coonawarra has red soil that produces noteworthy Cabs known for their elegant, snappy style with a hint of minty aromas. This affordable wine is a winner (and the label’s ode to cricket is, too). Flexible enough to enjoy with foods from cheese to roast chicken to grilled beef.\u003c/p>\n\u003cp>\u003ca href=\"http://mfwine.com/\">\u003cstrong>2010 MF Chardonnay, Russian River Valley, Sonoma County, California $12\u003c/strong>\u003c/a>\u003cbr>\nWhat a value. You’d be hard pressed to find a Chardonnay at this price that beats the quality. Hailing from superstar Russian River, it should be twice the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aristawinery.com/\">\u003cstrong>2009 Arista “Two Birds Vineyard” Pinot Noir, Russian River Valley, California $68\u003c/strong>\u003c/a>\u003cbr>\nA splurge-worthy wine from a top, yet still undiscovered, star of Pinot Noir. This limited-production wine is an homage to the owners and encompasses the density, complexity, and intensity that defines the best of California Pinot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/cp611-wine560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/cp611-wine560.jpg\" alt=\"Check, Please! Bay Area guests and host on set with wines from episode 611\" title=\"Check, Please! Bay Area guests and host on set with wines from episode 611\" class=\"alignnone size-full wp-image-6172\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/10/cp611-wine560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/10/cp611-wine560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>VEGA: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6180\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/6GE_0xM0T_Y\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=VEGA,+419+Cortland+Avenue,+San+Francisco,+CA&aq=0&sll=37.792355,-122.399969&sspn=0.0702,0.077505&vpsrc=6&ie=UTF8&hq=VEGA,&hnear=419+Cortland+Ave,+San+Francisco,+California+94110&t=m&cid=9478375611454660320&ll=37.750697,-122.412758&spn=0.023753,0.036478&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=VEGA,+419+Cortland+Avenue,+San+Francisco,+CA&aq=0&sll=37.792355,-122.399969&sspn=0.0702,0.077505&vpsrc=6&ie=UTF8&hq=VEGA,&hnear=419+Cortland+Ave,+San+Francisco,+California+94110&t=m&cid=9478375611454660320&ll=37.750697,-122.412758&spn=0.023753,0.036478&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>\n419 Cortland Avenue (at Bennington Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-285-6000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@vegapizzasf.com\">info@vegapizzasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vegapizzasf.com\">vegapizzasf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/VEGApizza\">VEGA Pizza\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Vega Freeman-Brady and Giuseppe Manna\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Giuseppe Manna\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Andrea Cesca\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Thin crust, Roman-style pizza, gnocchi alla boscaiola\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20; waived if bottle is purchased from restaurant\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\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> 3:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations online?\u003c/strong> \u003ca href=\"https://www.seatme.yelp.com/r/vega/\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, if space is available\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-285-6000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@vegapizzasf.com\">info@vegapizzasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vegapizzasf.com\">vegapizzasf.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/VEGApizza\">VEGA Pizza\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Vega Freeman-Brady and Giuseppe Manna\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Giuseppe Manna\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Andrea Cesca\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Thin crust, Roman-style pizza, gnocchi alla boscaiola\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20; waived if bottle is purchased from restaurant\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\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> 3:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations online?\u003c/strong> \u003ca href=\"https://www.seatme.yelp.com/r/vega/\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, if space is available\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>VEGA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6153\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Tuesday, August 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nVEGA is one of many great restaurants nestled in the heart of Bernal Heights on Cortland Avenue. I live in the neighborhood, and it’s wonderful not having to go far for great food! This mom and pop opened its doors a little over a year ago, bringing family recipes and old world charm from Rome to the Bay Area. It’s a small restaurant with limited seating, so it’s best to make reservations. The staff is made up of family members who make you feel like family, too. They carry a good selection of wine and are very knowledgeable about wine pairings. Like any great Italian restaurant, VEGA offers a wide selection of appetizers, salads, pizzas, pastas, and desserts along with a variety of seasonal specials.\u003c/p>\n\u003cp>One of the things I love most about VEGA is the consistency! Every time you go, you’re going to get the same great food and service, and this time was no different. I sat down with friends and ordered a bottle of Barbera d’Alba, a smooth red wine, not too sweet and not too acidic, that goes great with everything! While waiting to order, we were served fresh baked bread with olive oil. To start, I ordered the Insalata Romana, a delicious salad made up of organic arugula, radicchio, Gorgonzola, and toasted almonds in their house dressing. It is light and sweet, and it sets the tone for the rest of the meal. All of their pizzas are thin crust, as a true Italian pizza should be, making it a great light appetizer. I usually order the Quattro Formaggi. It is comprised of a blend of mozzarella, Fontina, Gorgonzola, and Parmigiano-Reggiano cheese, finished with thinly sliced pears — it is amazing! This time I tried the broccoli and salsiccia, which has organic broccoli rabe, Italian sausage, mozzarella, and Pecorino Romano. This was also a great choice! \u003c/p>\n\u003cp>My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA’s gnocchi will melt in your mouth. It is soft, fresh, and light — just like biting into a cloud. I like to get a good-sized fork full of gnocchi, a slice of mushroom, and a piece of the Italian sausage all at once! Every bite you take leaves behind a lingering taste of that amazing truffle oil! This perfect comfort food is delicious and hard to find.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it comes to dessert, you can’t go wrong. The buttermilk panna cotta with fresh strawberry sauce and lemon zest makes for a delightful and light ending. The Panino al Cioccolato, a house favorite, is exquisite. It is made with house spun vanilla ice cream, which is sandwiched between two huge fresh baked cookies, which are chocolate chip cookies minus the chocolate chips, and then topped with a rich chocolate sauce and freshly whipped cream. This completely homemade dish is perfect for sharing.\u003c/p>\n\u003cp>I may not be able to pronounce everything on the menu, but that doesn’t matter because I’m too busy eating. If you are looking for excellent, affordable authentic Italian cuisine, then look no further. VEGA will make you feel like you are at home!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Monday, September 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTheir pizza was good, but I like the pizzas at Piccino in the Dogpatch, and Delfina in the Mission better. I found VEGA’s pizza a little doughy, not quite as crispy as Piccino’s or Delfina’s. I would say those two places are the gold standard.\u003c/p>\n\u003cp>One dish was a standout: the gnocchi alla boscaiola, which is homemade gnocchi with mushrooms, Italian sausage, Parmigiano-Reggiano and a touch of white truffle oil for $16. This was perfection. The absolute perfect blend of textures and flavors. Everything came together in a harmonious blend, and all the ingredients and textures complemented each other. This dish was genius and is a MUST. \u003c/p>\n\u003cp>The other dishes were all good, but nothing outstanding. It was all sort of “comfort food” and everything had a lot of cheese on it, nothing really took a chance, flavor-wise. There was no BOLDNESS, it was more comfortable and complacent. It wasn’t bad, it just wasn’t outstanding. Certainly if this was my neighborhood, I could see going again. The atmosphere was nice, and the service was friendly and attentive. They gave my companions wine, while we waited for our table. But I kind of wish the dishes had more zing and pizzazz.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Sunday, August 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made reservations online, and recommend anyone expecting to be seated relatively soon do the same. We arrived about twenty minutes earlier than our 7:30 reservation and parked on the street about one block away. Street parking seemed to open up frequently near the restaurant. \u003c/p>\n\u003cp>The restaurant was busy, there were families with young children and couples of all ages and ethnicities. The dining room was noisy without background music. You would have a hard time hearing your dining companions over the noise. The décor is comfortable and not overdone. The lighting is intimate, and the atmosphere is familial, but it’s beyond the first date type of intimacy, unless you grew up in a place that isn’t affected by noisy intimate places (Brooklyn perhaps?).\u003c/p>\n\u003cp>One of the owners (Vega) greeted us with a smile. We were seated closer to the time of our reservation because they were very busy. She offered us a seat at the bar near the kitchen (small and a bit awkward) or the table outside and where we could enjoy a glass of wine while waiting. We chose the latter.\u003c/p>\n\u003cp>Vega brought menus outside and chatted a bit, recommending a wine to my dining companion. She greeted a neighbor who was walking her dog and spoke Italian to her as if they were old friends. My dining companion chatted with Vega in Italian, and they had a brief conversation about him, her, Italy and their restaurant, as well his knowledge of and travel in Italy. Vega recommended a wine for him and confirmed that my choice of wine was a good one. We sat outside and people watched for about thirty minutes.\u003c/p>\n\u003cp>Vega seated us in the window seat facing outside. This seat was a bit awkward but cozy. Vega’s husband Giuseppe walked through restaurant seeing to their guests. We were brought excellent bread (unique texture) and water immediately. A waitress came about 3 minutes later and took our orders.\u003c/p>\n\u003cp>I had the calamari, and we shared the Asparagi and Uova pizza for an appetizer. The calamari was perfectly grilled and was mild and simply delicious with just a squeeze of lemon. This was probably the most Italian calamari I’ve had outside of NY. The pizza was more of a flatbread style pizza with good flavors. My dining companion chose to compare it to others he’s had. While it was tasty, he felt the egg didn’t add anything for him and the toppings were not generous.\u003c/p>\n\u003cp>The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all. The sausage was savory and not over-spiced and easily took on the sauce without soaking up olive oil and being greasy. The rigatoni was well-balanced with tomato, cheese, and spices and with the baked cheese we all love. Both entrees had large enough portions that we took home doggie bags.\u003c/p>\n\u003cp>We had a side of meatballs, since the mark of any good Italian restaurant to me are the meatballs and Sunday gravy. We compared the meatballs to our other Bay Area favorites, and while we liked others somewhat better, VEGA’s were moist, didn’t fall apart, and were made of tender meat without any add-ins (like currants/garlic/basil/oregano) like other regional Italian meatballs I’ve had. The gravy was light and silky; smooth, almost creamy, without any chunks of spices, onions, or tomatoes. It tasted like it was cooked for hours.\u003c/p>\n\u003cp>The desserts were good but not special. The tiramisu had more cocoa powder than I like and little to no amaretto flavor, which I happen to love. My companion wanted the affogato al caffe and enjoyed it. I tasted it, and it seemed ordinary.\u003c/p>\n\u003cp>The best part of the experience was VEGA’s gracious and convivial manner. They seemed to care about everyone who was there eating and enjoying their place. It was like an extension of home. We spent ten minutes discussing the Sardinian olive oil and how wonderful it was in flavor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In all, a wonderful evening at a trattoria in Bernal Heights that makes you feel like you’re at home with friends where one is a great Italian cook.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Mike:\u003c/strong> \"My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA's gnocchi will melt in your mouth.\"\r\n\u003cstrong>Jeff:\u003c/strong> \" I found VEGA's pizza a little doughy, not quite as crispy as Piccino's or Delfina's.\"\r\n\u003cstrong>Carol:\u003c/strong> \"The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all.\"",
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"description": "Mike: "My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA's gnocchi will melt in your mouth."\r\nJeff: " I found VEGA's pizza a little doughy, not quite as crispy as Piccino's or Delfina's."\r\nCarol: "The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>VEGA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6153\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6136\">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/cp611iPod.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/mike-steffan125x125.jpg\" alt=\"Mike Steffan\" title=\"Mike Steffan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> VEGA\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Tuesday, August 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nVEGA is one of many great restaurants nestled in the heart of Bernal Heights on Cortland Avenue. I live in the neighborhood, and it’s wonderful not having to go far for great food! This mom and pop opened its doors a little over a year ago, bringing family recipes and old world charm from Rome to the Bay Area. It’s a small restaurant with limited seating, so it’s best to make reservations. The staff is made up of family members who make you feel like family, too. They carry a good selection of wine and are very knowledgeable about wine pairings. Like any great Italian restaurant, VEGA offers a wide selection of appetizers, salads, pizzas, pastas, and desserts along with a variety of seasonal specials.\u003c/p>\n\u003cp>One of the things I love most about VEGA is the consistency! Every time you go, you’re going to get the same great food and service, and this time was no different. I sat down with friends and ordered a bottle of Barbera d’Alba, a smooth red wine, not too sweet and not too acidic, that goes great with everything! While waiting to order, we were served fresh baked bread with olive oil. To start, I ordered the Insalata Romana, a delicious salad made up of organic arugula, radicchio, Gorgonzola, and toasted almonds in their house dressing. It is light and sweet, and it sets the tone for the rest of the meal. All of their pizzas are thin crust, as a true Italian pizza should be, making it a great light appetizer. I usually order the Quattro Formaggi. It is comprised of a blend of mozzarella, Fontina, Gorgonzola, and Parmigiano-Reggiano cheese, finished with thinly sliced pears — it is amazing! This time I tried the broccoli and salsiccia, which has organic broccoli rabe, Italian sausage, mozzarella, and Pecorino Romano. This was also a great choice! \u003c/p>\n\u003cp>My favorite dish is the Gnocchi alla Boscaiola, a house made gnocchi served with mushrooms, Italian sausage, Parmigiano cheese, and a touch of white truffle oil. VEGA’s gnocchi will melt in your mouth. It is soft, fresh, and light — just like biting into a cloud. I like to get a good-sized fork full of gnocchi, a slice of mushroom, and a piece of the Italian sausage all at once! Every bite you take leaves behind a lingering taste of that amazing truffle oil! This perfect comfort food is delicious and hard to find.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it comes to dessert, you can’t go wrong. The buttermilk panna cotta with fresh strawberry sauce and lemon zest makes for a delightful and light ending. The Panino al Cioccolato, a house favorite, is exquisite. It is made with house spun vanilla ice cream, which is sandwiched between two huge fresh baked cookies, which are chocolate chip cookies minus the chocolate chips, and then topped with a rich chocolate sauce and freshly whipped cream. This completely homemade dish is perfect for sharing.\u003c/p>\n\u003cp>I may not be able to pronounce everything on the menu, but that doesn’t matter because I’m too busy eating. If you are looking for excellent, affordable authentic Italian cuisine, then look no further. VEGA will make you feel like you are at home!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/jeff-kramer125x125.jpg\" alt=\"Jeff Kramer\" title=\"Jeff Kramer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Production Supervisor & Food Dude\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Taguito Argentinean Grill & Empanadas\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Monday, September 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTheir pizza was good, but I like the pizzas at Piccino in the Dogpatch, and Delfina in the Mission better. I found VEGA’s pizza a little doughy, not quite as crispy as Piccino’s or Delfina’s. I would say those two places are the gold standard.\u003c/p>\n\u003cp>One dish was a standout: the gnocchi alla boscaiola, which is homemade gnocchi with mushrooms, Italian sausage, Parmigiano-Reggiano and a touch of white truffle oil for $16. This was perfection. The absolute perfect blend of textures and flavors. Everything came together in a harmonious blend, and all the ingredients and textures complemented each other. This dish was genius and is a MUST. \u003c/p>\n\u003cp>The other dishes were all good, but nothing outstanding. It was all sort of “comfort food” and everything had a lot of cheese on it, nothing really took a chance, flavor-wise. There was no BOLDNESS, it was more comfortable and complacent. It wasn’t bad, it just wasn’t outstanding. Certainly if this was my neighborhood, I could see going again. The atmosphere was nice, and the service was friendly and attentive. They gave my companions wine, while we waited for our table. But I kind of wish the dishes had more zing and pizzazz.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/carol-wyatt125x125.jpg\" alt=\"Carol Wyatt\" title=\"Carol Wyatt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Carol\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of HR\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Aquarius\u003cbr>\n\u003cstrong>Reviewed VEGA:\u003c/strong> Sunday, August 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe made reservations online, and recommend anyone expecting to be seated relatively soon do the same. We arrived about twenty minutes earlier than our 7:30 reservation and parked on the street about one block away. Street parking seemed to open up frequently near the restaurant. \u003c/p>\n\u003cp>The restaurant was busy, there were families with young children and couples of all ages and ethnicities. The dining room was noisy without background music. You would have a hard time hearing your dining companions over the noise. The décor is comfortable and not overdone. The lighting is intimate, and the atmosphere is familial, but it’s beyond the first date type of intimacy, unless you grew up in a place that isn’t affected by noisy intimate places (Brooklyn perhaps?).\u003c/p>\n\u003cp>One of the owners (Vega) greeted us with a smile. We were seated closer to the time of our reservation because they were very busy. She offered us a seat at the bar near the kitchen (small and a bit awkward) or the table outside and where we could enjoy a glass of wine while waiting. We chose the latter.\u003c/p>\n\u003cp>Vega brought menus outside and chatted a bit, recommending a wine to my dining companion. She greeted a neighbor who was walking her dog and spoke Italian to her as if they were old friends. My dining companion chatted with Vega in Italian, and they had a brief conversation about him, her, Italy and their restaurant, as well his knowledge of and travel in Italy. Vega recommended a wine for him and confirmed that my choice of wine was a good one. We sat outside and people watched for about thirty minutes.\u003c/p>\n\u003cp>Vega seated us in the window seat facing outside. This seat was a bit awkward but cozy. Vega’s husband Giuseppe walked through restaurant seeing to their guests. We were brought excellent bread (unique texture) and water immediately. A waitress came about 3 minutes later and took our orders.\u003c/p>\n\u003cp>I had the calamari, and we shared the Asparagi and Uova pizza for an appetizer. The calamari was perfectly grilled and was mild and simply delicious with just a squeeze of lemon. This was probably the most Italian calamari I’ve had outside of NY. The pizza was more of a flatbread style pizza with good flavors. My dining companion chose to compare it to others he’s had. While it was tasty, he felt the egg didn’t add anything for him and the toppings were not generous.\u003c/p>\n\u003cp>The entrees were outstanding for each of us. My gnocchi were pillows of lightness, not heavy at all. The sausage was savory and not over-spiced and easily took on the sauce without soaking up olive oil and being greasy. The rigatoni was well-balanced with tomato, cheese, and spices and with the baked cheese we all love. Both entrees had large enough portions that we took home doggie bags.\u003c/p>\n\u003cp>We had a side of meatballs, since the mark of any good Italian restaurant to me are the meatballs and Sunday gravy. We compared the meatballs to our other Bay Area favorites, and while we liked others somewhat better, VEGA’s were moist, didn’t fall apart, and were made of tender meat without any add-ins (like currants/garlic/basil/oregano) like other regional Italian meatballs I’ve had. The gravy was light and silky; smooth, almost creamy, without any chunks of spices, onions, or tomatoes. It tasted like it was cooked for hours.\u003c/p>\n\u003cp>The desserts were good but not special. The tiramisu had more cocoa powder than I like and little to no amaretto flavor, which I happen to love. My companion wanted the affogato al caffe and enjoyed it. I tasted it, and it seemed ordinary.\u003c/p>\n\u003cp>The best part of the experience was VEGA’s gracious and convivial manner. They seemed to care about everyone who was there eating and enjoying their place. It was like an extension of home. We spent ten minutes discussing the Sardinian olive oil and how wonderful it was in flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 10 (#610) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>La Mexicana Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6057\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Kabuto Sushi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6039\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6061\">reviews\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Pazzia Restaurant & Pizzeria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6043\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6063\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/Oesk7RIPvek\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/cp610iPod.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://rusackvineyards.com/wines.html\">\u003cstrong>2009 Rusack Chardonnay, Santa Barbara County, California $23\u003c/strong>\u003c/a>\u003cbr>\nThis sleek Chardonnay is like a well-designed automobile that glides on the road. Pristine fruit flavors are layered with restrained richness to create a balanced wine that is so easy to sip. As it says on the back label, “For more information on this product, please remove cork and pour.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dierbergvineyard.com/\">\u003cstrong>2007 Dierberg Syrah, Santa Ynez Valley, California $34\u003c/strong>\u003c/a>\u003cbr>\nSyrah is a chameleon. It can be a powerhouse fruit-driven red from Australia’s Barossa Valley (dubbed Shiraz) or an earthy, taut wine from its home in the Rhone Valley of France. This stylish wine falls somewhere in the middle. Structured enough to age, it offers alluring dark-berry character and hint of smoky complexity.\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/cp610iPod.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://rusackvineyards.com/wines.html\">\u003cstrong>2009 Rusack Chardonnay, Santa Barbara County, California $23\u003c/strong>\u003c/a>\u003cbr>\nThis sleek Chardonnay is like a well-designed automobile that glides on the road. Pristine fruit flavors are layered with restrained richness to create a balanced wine that is so easy to sip. As it says on the back label, “For more information on this product, please remove cork and pour.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dierbergvineyard.com/\">\u003cstrong>2007 Dierberg Syrah, Santa Ynez Valley, California $34\u003c/strong>\u003c/a>\u003cbr>\nSyrah is a chameleon. It can be a powerhouse fruit-driven red from Australia’s Barossa Valley (dubbed Shiraz) or an earthy, taut wine from its home in the Rhone Valley of France. This stylish wine falls somewhere in the middle. Structured enough to age, it offers alluring dark-berry character and hint of smoky complexity.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
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},
"planet-money": {
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