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"content": "\u003cp>\u003cstrong>La Mexicana Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6057\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>https://www.youtube.com/embed/RfGRxs5rP1Y\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=La+Mexicana+Restaurant,+International+Boulevard,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=71.599132,79.365234&vpsrc=6&ie=UTF8&hq=La+Mexicana+Restaurant,&hnear=International+Blvd,+Oakland,+California&t=m&cid=8520049234511722286&ll=37.784622,-122.216291&spn=0.023742,0.036478&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=La+Mexicana+Restaurant,+International+Boulevard,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=71.599132,79.365234&vpsrc=6&ie=UTF8&hq=La+Mexicana+Restaurant,&hnear=International+Blvd,+Oakland,+California&t=m&cid=8520049234511722286&ll=37.784622,-122.216291&spn=0.023742,0.036478&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>\n3930 International Boulevard (at 39th Avenue)\u003cbr>\nOakland, CA 94601\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-533-8818\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Rosa Emma Freitas and Candelario Cuevas\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jose Corral\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken mole, chicken enchilada, chicken entomatada, homemade tortillas,\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-8:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-8:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> 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> 1/2 hour\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>La Mexicana Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in the barrio of Oakland’s thriving and growing Hispanic community, the restaurant is an institution, opened in the mid-1960s by the Gudina family. I started going there in 1970, and 41 years later and now living in south Fremont since 1971, I drive the 30 miles once a month or more, because it’s the best Mexican restaurant in the East Bay. The current owner and former server, Emma Freitas, has been working there for over 20 years and still maintains the magic formula. The former owner is now the full-time chef, so the legend continues. Emma is the only server, and only two women have been making handmade tortillas for the 41 years I’ve been going there. Mariana has been at it for 11 years. She has her own stepstool so she can reach the griddle. They come off perfectly every time. She doesn’t mind if you go back and watch her do her magic. \u003c/p>\n\u003cp>The restaurant itself has two sections after expanding some 20 years ago, and you can have parties in the newer room. Casual with linoleum floors and vinyl booths, it’s the classic neighborhood eatery. Generally speaking, there is no wait as the food comes out hot and fast. There is street parking of course, but they also have parking in the rear, which I recommend. It’s cozy, relaxing, and pleasantly quiet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the food. We always start with the guacamole. Made with an entire avocado and mixed with finely chopped onions and tomatoes, it’s delicious. I add the green chile on the table to give the heat that really sets it off. My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it’s served with tasty refried beans and a savory rice. The sauce is slow cooked with a deep rich tomato base. The other dish, which I am now having after all these years, is the chicken entomatada. It’s similar, but yet very different. The sauce is more of a fresh tomato sauce, which has a large slice of queso over the enchilada and is then baked. For a lighter fare, the chiles rellenos dinner is delicious. Again, it has a slightly different red sauce that is unique to this dish. It is made with a whole mild pasilla pepper with the stem included, and it’s stuffed with a large piece of queso. Each order comes with two tortillas, and I dare you to eat them both. Thick and hot, add some butter to them, and you hit the jackpot. If you like shrimp and seafood, the chef never overcooks them, and my wife loves the delicate sautéed pepper, onion, and garlic sauce. The aroma is wonderful. They have a large selection of Mexican beers, which are surprisingly inexpensive, and the overall cheque is very reasonable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Sunday, August 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Mexicana is a little hole-in-the-wall of a restaurant, located about seven blocks from Fruitvale BART station in Oakland. We must have passed half a dozen Mexican restaurants in that seven-block span. But the only one crowded with customers on a Sunday evening? Only La Mexicana.\u003c/p>\n\u003cp>It’s small and homey with a little girl running around listening to music on a little cell phone. Nobody is talking, just eating. When the waitress, Emma, comes by to ask if anyone needs anything, they call her by name. Other customers come in and are immediately greeted with a hug. This place has been here for over thirty years, and by the looks of some of the customers, they’ve been coming here that whole time.\u003c/p>\n\u003cp>It’s safe to say that the food is why people keep coming to La Mexicana. The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat. The rice and beans that accompanied the mole could easily have been their own dishes; they were seasoned to perfection. Nearly five, large, handmade corn tortillas came with the entrée, which is generous in size. I have the rest of my mole sitting as leftovers in my fridge right now.\u003c/p>\n\u003cp>Just one waitress, Emma, took care of us the whole time, refilling our huge water glasses often. I tried the chiles rellenos a la carte. I always try the chile rellenos, just like I always try the tom kha soup in Thai restaurants. I think if you can do either of these basic dishes well, the rest of your food will be spectacular. And La Mexicana doesn’t disappoint. You taste mostly pepper with just enough cheese to complement the lightly grilled flavor. And then the whole thing is swamped in delicious red sauce. “Yums” and “Mmms” all around. For dessert, we tried the flan. I was more dense and cheesecake-like than I’m used to, but the salty, burnt caramel favor was spot on and sooo satisfying!\u003c/p>\n\u003cp>Our food was absolutely delicious, good, and cheap. We certainly got our money’s worth. The place is laid back, comfortable, has a clean bathroom and feels like you’re eating in your living room. We’ll definitely be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was really in the mood for Mexican, so I was excited to try La Mexicana. When we arrived, the appearance is about what we expected. The restaurant had some Mexican art hanging on the walls and Formica tabletops.\u003c/p>\n\u003cp>The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful. They were thick, soft, and stayed hot through the entire meal. I think they were also used in the enchilada and that was really tasty, as was the guacamole. Another great thing is their sangría soda. It’s not the alcohol version people might expect, but a non-alcoholic soda pop, which is really hard to find. But they serve it, so you can get the flavor of a sangría (sort of) and still be the designated driver.\u003c/p>\n\u003cp>But none of this is makes it worth going back to La Mexicana if you’re weren’t already in the neighborhood, which is kind of dicey. I am used to dicey neighborhoods — I park in one every day for work — but if that would scare someone off, I wouldn’t go. On my way there, I went by five cop cars with sirens on.\u003c/p>\n\u003cp>Aside from that, the food is good, but not spectacular. The chiles rellenos wasn’t good at all. It was covered with way too much dark red sauce that overpowered the chiles. And my friend had their signature dish of chicken mole. We both found it too sweet. And the guacamole is delicious, but they don’t give you much and serve it on a bed of lettuce — perhaps to make it look like more.\u003c/p>\n\u003cp>It was also nice that although we arrived near closing, they didn’t seem to rush us off. Oftentimes when you go in close to closing, someone looks at the clock so they can imply you should hurry up and order and go. But La Mexicana made us feel right at home. We were actually the last guests, as some people came in a few minutes later and they said they could only get something to go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I really wanted to like La Mexicana more, as Emma, her husband, and those corn tortillas are worth it, but I wouldn’t drive here just for that. Maybe I’d stop in if I was hungry on my next trip to the nearby giant Dollar Tree store.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Bill:\u003c/strong> \" My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it's served with tasty refried beans and a savory rice.\"\r\n\u003cstrong>Karrie:\u003c/strong> \"The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat.\"\r\n\u003cstrong>Kevin:\u003c/strong> \"The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful.\"",
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"description": "Bill: " My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it's served with tasty refried beans and a savory rice."\r\nKarrie: "The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat."\r\nKevin: "The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mexicana Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6033\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Located in the barrio of Oakland’s thriving and growing Hispanic community, the restaurant is an institution, opened in the mid-1960s by the Gudina family. I started going there in 1970, and 41 years later and now living in south Fremont since 1971, I drive the 30 miles once a month or more, because it’s the best Mexican restaurant in the East Bay. The current owner and former server, Emma Freitas, has been working there for over 20 years and still maintains the magic formula. The former owner is now the full-time chef, so the legend continues. Emma is the only server, and only two women have been making handmade tortillas for the 41 years I’ve been going there. Mariana has been at it for 11 years. She has her own stepstool so she can reach the griddle. They come off perfectly every time. She doesn’t mind if you go back and watch her do her magic. \u003c/p>\n\u003cp>The restaurant itself has two sections after expanding some 20 years ago, and you can have parties in the newer room. Casual with linoleum floors and vinyl booths, it’s the classic neighborhood eatery. Generally speaking, there is no wait as the food comes out hot and fast. There is street parking of course, but they also have parking in the rear, which I recommend. It’s cozy, relaxing, and pleasantly quiet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the food. We always start with the guacamole. Made with an entire avocado and mixed with finely chopped onions and tomatoes, it’s delicious. I add the green chile on the table to give the heat that really sets it off. My favorite dinner over the years has been chicken enchilada (notice I said singular) dinner. The portion size is large, and it’s served with tasty refried beans and a savory rice. The sauce is slow cooked with a deep rich tomato base. The other dish, which I am now having after all these years, is the chicken entomatada. It’s similar, but yet very different. The sauce is more of a fresh tomato sauce, which has a large slice of queso over the enchilada and is then baked. For a lighter fare, the chiles rellenos dinner is delicious. Again, it has a slightly different red sauce that is unique to this dish. It is made with a whole mild pasilla pepper with the stem included, and it’s stuffed with a large piece of queso. Each order comes with two tortillas, and I dare you to eat them both. Thick and hot, add some butter to them, and you hit the jackpot. If you like shrimp and seafood, the chef never overcooks them, and my wife loves the delicate sautéed pepper, onion, and garlic sauce. The aroma is wonderful. They have a large selection of Mexican beers, which are surprisingly inexpensive, and the overall cheque is very reasonable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Sunday, August 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>La Mexicana is a little hole-in-the-wall of a restaurant, located about seven blocks from Fruitvale BART station in Oakland. We must have passed half a dozen Mexican restaurants in that seven-block span. But the only one crowded with customers on a Sunday evening? Only La Mexicana.\u003c/p>\n\u003cp>It’s small and homey with a little girl running around listening to music on a little cell phone. Nobody is talking, just eating. When the waitress, Emma, comes by to ask if anyone needs anything, they call her by name. Other customers come in and are immediately greeted with a hug. This place has been here for over thirty years, and by the looks of some of the customers, they’ve been coming here that whole time.\u003c/p>\n\u003cp>It’s safe to say that the food is why people keep coming to La Mexicana. The Chicken de Mole was the best I’ve ever tasted, rich, dark and chocolatey with just the right amount of heat. The rice and beans that accompanied the mole could easily have been their own dishes; they were seasoned to perfection. Nearly five, large, handmade corn tortillas came with the entrée, which is generous in size. I have the rest of my mole sitting as leftovers in my fridge right now.\u003c/p>\n\u003cp>Just one waitress, Emma, took care of us the whole time, refilling our huge water glasses often. I tried the chiles rellenos a la carte. I always try the chile rellenos, just like I always try the tom kha soup in Thai restaurants. I think if you can do either of these basic dishes well, the rest of your food will be spectacular. And La Mexicana doesn’t disappoint. You taste mostly pepper with just enough cheese to complement the lightly grilled flavor. And then the whole thing is swamped in delicious red sauce. “Yums” and “Mmms” all around. For dessert, we tried the flan. I was more dense and cheesecake-like than I’m used to, but the salty, burnt caramel favor was spot on and sooo satisfying!\u003c/p>\n\u003cp>Our food was absolutely delicious, good, and cheap. We certainly got our money’s worth. The place is laid back, comfortable, has a clean bathroom and feels like you’re eating in your living room. We’ll definitely be back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I was really in the mood for Mexican, so I was excited to try La Mexicana. When we arrived, the appearance is about what we expected. The restaurant had some Mexican art hanging on the walls and Formica tabletops.\u003c/p>\n\u003cp>The owner, Emma, is very nice, and her homemade corn tortillas are killer! I am not a fan of corn tortillas, but these were wonderful. They were thick, soft, and stayed hot through the entire meal. I think they were also used in the enchilada and that was really tasty, as was the guacamole. Another great thing is their sangría soda. It’s not the alcohol version people might expect, but a non-alcoholic soda pop, which is really hard to find. But they serve it, so you can get the flavor of a sangría (sort of) and still be the designated driver.\u003c/p>\n\u003cp>But none of this is makes it worth going back to La Mexicana if you’re weren’t already in the neighborhood, which is kind of dicey. I am used to dicey neighborhoods — I park in one every day for work — but if that would scare someone off, I wouldn’t go. On my way there, I went by five cop cars with sirens on.\u003c/p>\n\u003cp>Aside from that, the food is good, but not spectacular. The chiles rellenos wasn’t good at all. It was covered with way too much dark red sauce that overpowered the chiles. And my friend had their signature dish of chicken mole. We both found it too sweet. And the guacamole is delicious, but they don’t give you much and serve it on a bed of lettuce — perhaps to make it look like more.\u003c/p>\n\u003cp>It was also nice that although we arrived near closing, they didn’t seem to rush us off. Oftentimes when you go in close to closing, someone looks at the clock so they can imply you should hurry up and order and go. But La Mexicana made us feel right at home. We were actually the last guests, as some people came in a few minutes later and they said they could only get something to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I really wanted to like La Mexicana more, as Emma, her husband, and those corn tortillas are worth it, but I wouldn’t drive here just for that. Maybe I’d stop in if I was hungry on my next trip to the nearby giant Dollar Tree store.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "kabuto-sushi-restaurant-info",
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"content": "\u003cp>\u003cstrong>Kabuto Sushi: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6061\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>https://www.youtube.com/embed/NydSEUuByD8\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=Kabuto+Sushi,+Geary+Boulevard,+San+Francisco,+CA&aq=0&sll=37.774403,-122.219051&sspn=0.035923,0.038753&vpsrc=6&ie=UTF8&hq=Kabuto+Sushi,+Geary+Boulevard,+San+Francisco,+CA&t=m&cid=292012828458644948&hnear=&ll=37.79188,-122.469234&spn=0.023739,0.036478&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=Kabuto+Sushi,+Geary+Boulevard,+San+Francisco,+CA&aq=0&sll=37.774403,-122.219051&sspn=0.035923,0.038753&vpsrc=6&ie=UTF8&hq=Kabuto+Sushi,+Geary+Boulevard,+San+Francisco,+CA&t=m&cid=292012828458644948&hnear=&ll=37.79188,-122.469234&spn=0.023739,0.036478&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>\n5121 Geary Boulevard (between 15th and 16th Avenues)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-752-5652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:kabutoeric@gmail.com\">kabutoeric@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kabutosushi.com\">kabutosushi.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Eric Cho\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eric Cho\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Special oysters, foie gras sushi\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\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> 3 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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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> 415-752-5652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:kabutoeric@gmail.com\">kabutoeric@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kabutosushi.com\">kabutosushi.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Eric Cho\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eric Cho\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Special oysters, foie gras sushi\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\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> 3 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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Kabuto Sushi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6039\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nKabuto is one of my go-to places for what I call “experimental sushi.” Combining flavors like seared foie gras with raspberry vinaigrette and buttery hamachi with stone ground mustard and sliced fresh pear, Kabuto challenges your palate to let go and experience something more than classic sushi and sashimi.\u003c/p>\n\u003cp>Kabuto also carries traditional sushi rolls like spicy tuna and dragon rolls, which you can find in the regular portion of 1 roll (6 pieces). Special “experimental” sushi usually comes in two pieces, or even a cocktail glass, as I found when I ordered the Valentine. It was grilled eel and seared foie gras on top of a bed of caviar with just a drizzle of balsamic vinegar…heaven. The fish is always fresh, which is important when ordering the Hamachi Pear. The hamachi fish is so buttery, fresh, and soft, your teeth slice right through it. It sits on a lump of rice, with a slice of fresh pear and a dollop of stone ground mustard. It’s one of the most unusual pairings I’ve ever had, and the only place I’ve found it is at Kabuto.\u003c/p>\n\u003cp>Usually I stick with sushi at Kabuto, but this time I also ordered the Tamago Zousui, which is a brothy rice dish filled with comforting fried egg and scallions. Quintessential comfort food. Finally, I always order the ceviche, Kabuto’s take on the traditional seafood dish. Citrus-marinated fish is placed on a bed of rice and nestled into a nori wrap. The perfect burst of acidic citrus with the salty, seaweed flavor, and a hint of jalapeño at the end.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find you often have to wait a bit to be served at Kabuto; often, all the tables are full and there is a line out the door. Waitresses often whiz by in a blur, but when your food arrives, it is sublime. For such a small space, the décor is minimal, clean, and airy, and you can sit comfortably at a table or at the bar. \u003c/p>\n\u003cp>You just won’t find many sushi places that will meld together such contrasting flavors and make it work. I go to Kabuto not just when I’m hungry, but when I’m hungry for that “perfect bite.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Tuesday, August 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I learned that Kabuto stands for the helmet of the samurai warrior, a painting of which hangs on the wall in this brightly colored, small restaurant. We had reservation for 5, and the table was waiting when we arrived at 6:30pm. I have only eaten sushi 2 or 3 times before, however I have always enjoyed it. What I soon realized from eating tapas both in the States and in Spain is that we were in a “Japanese tapas” bar with small, delicious morsels of tasty seafood delights, primarily. They had New York steak and grilled lamb ribs on the menu as well, which didn’t seem to fit this type of dining. If you want steak, go to a steak or chophouse, right? I also learned that eating sushi requires more work than ordering traditional fare. \u003c/p>\n\u003cp>The place was a bit noisy, and it was packed all evening. This kept the two waitpersons very busy. We ordered sake and beer to start, as it took us all awhile to navigate two very extensive menus as well as a long list of the day’s specials. One was a dinner menu, and the other a special sushi menu. The beverage list was extensive, so all in all it took awhile to figure out what to have. \u003c/p>\n\u003cp>I opened with tofu miso soup, which, as a “soup guy,” I can say was typical of miso soup. It was hot and enjoyable. I then had a fresh Caesar salad, Kabuto-style, which had a faint mustard style dressing which was very unique. It had a few sprouts, sliced grapes and sprinkles of a small string-like cheese. It wasn’t as crisp and cold as I would like, but it was tasty. I love tempura and had only one order, but two would have been perfect, as you only got two shrimp. It was lightly cooked, and the crispy coating was very tasty. The veggies would be very nice as well. I then had the ono, and it was delicious and delicate, so I ordered one more. I then had the Medai butterfly fish, and it was just ok. It was a little tough and chewy. I then had Tasmanian salmon, and it was amazing. It was light, “melt in your mouth” great. For dessert, I had the fried tempura vanilla ice cream ball. It really needed a knife to get into it, but was well worth the spoon digging. \u003c/p>\n\u003cp>All in all, I enjoyed it very much. Portions were typical size, although, the Piri-Kara Nasu eggplant, while tasty, was only three tiny slices, not worth the price. While sushi is always a little pricy, it’s always great to eat delicious food and, in this case, get free food prep entertainment at the same time. Sitting at the bar would be best for the show.\u003c/p>\n\u003cp>I don’t want to weight this too heavily, however where it fell a little short was the service for water, but with only two people serving about 30 -35 people, they were very busy. It was also a little noisy for conversation, but as the evening wore down, and the crowd thinned out it, it was perfect. I would say for a nice romantic evening, don’t come in until after 8:30 or 9pm. On the other hand, if you are an undercover agent/spy, it’s perfect. \u003c/p>\n\u003cp>Lastly, as is the case with sushi, if you keep eating/drinking and can’t stop, it can get a little pricy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>While the food is really good, this tiny place with no ambiance isn’t worth the 45 minute wait, not to mention the indifferent service from a staff that doesn’t seem to have time to explain any specials, ask how things are with our meal, or even follow their own waiting list.\u003c/p>\n\u003cp>We waited outside — no room inside really — with a few other people. While we were there before most of them, they seem to seat people faster who complained rather than those of us who signed up on the list. In fact, from the batch of people we were with, we arrived second out of about five parties and were seated last.\u003c/p>\n\u003cp>While I wanted to sit at a table, we took the counter, as we were tired of waiting. There was a table available, and I asked to sit there, but they said it was reserved. Yet when I called in advance, they said they don’t take reservations. You’d think at the counter you’d actually see the sushi being made, but the chefs are on a platform, so you can’t see them create the sushi. But you do get a good view of the dirty dishes they left on the counter during our entire meal. The counter also wasn’t very clean, in fact we had to wipe it down ourselves.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When I dine out, I look for quality, service, atmosphere, and value. Kabuto only delivered on quality. Yes, the food was really good, but I’d rather dine in a restaurant that provides good service and actually might appreciate my patronage.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Kabuto Sushi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6039\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nKabuto is one of my go-to places for what I call “experimental sushi.” Combining flavors like seared foie gras with raspberry vinaigrette and buttery hamachi with stone ground mustard and sliced fresh pear, Kabuto challenges your palate to let go and experience something more than classic sushi and sashimi.\u003c/p>\n\u003cp>Kabuto also carries traditional sushi rolls like spicy tuna and dragon rolls, which you can find in the regular portion of 1 roll (6 pieces). Special “experimental” sushi usually comes in two pieces, or even a cocktail glass, as I found when I ordered the Valentine. It was grilled eel and seared foie gras on top of a bed of caviar with just a drizzle of balsamic vinegar…heaven. The fish is always fresh, which is important when ordering the Hamachi Pear. The hamachi fish is so buttery, fresh, and soft, your teeth slice right through it. It sits on a lump of rice, with a slice of fresh pear and a dollop of stone ground mustard. It’s one of the most unusual pairings I’ve ever had, and the only place I’ve found it is at Kabuto.\u003c/p>\n\u003cp>Usually I stick with sushi at Kabuto, but this time I also ordered the Tamago Zousui, which is a brothy rice dish filled with comforting fried egg and scallions. Quintessential comfort food. Finally, I always order the ceviche, Kabuto’s take on the traditional seafood dish. Citrus-marinated fish is placed on a bed of rice and nestled into a nori wrap. The perfect burst of acidic citrus with the salty, seaweed flavor, and a hint of jalapeño at the end.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find you often have to wait a bit to be served at Kabuto; often, all the tables are full and there is a line out the door. Waitresses often whiz by in a blur, but when your food arrives, it is sublime. For such a small space, the décor is minimal, clean, and airy, and you can sit comfortably at a table or at the bar. \u003c/p>\n\u003cp>You just won’t find many sushi places that will meld together such contrasting flavors and make it work. I go to Kabuto not just when I’m hungry, but when I’m hungry for that “perfect bite.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Kabuto Sushi:\u003c/strong> Tuesday, August 9, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I learned that Kabuto stands for the helmet of the samurai warrior, a painting of which hangs on the wall in this brightly colored, small restaurant. We had reservation for 5, and the table was waiting when we arrived at 6:30pm. I have only eaten sushi 2 or 3 times before, however I have always enjoyed it. What I soon realized from eating tapas both in the States and in Spain is that we were in a “Japanese tapas” bar with small, delicious morsels of tasty seafood delights, primarily. They had New York steak and grilled lamb ribs on the menu as well, which didn’t seem to fit this type of dining. If you want steak, go to a steak or chophouse, right? I also learned that eating sushi requires more work than ordering traditional fare. \u003c/p>\n\u003cp>The place was a bit noisy, and it was packed all evening. This kept the two waitpersons very busy. We ordered sake and beer to start, as it took us all awhile to navigate two very extensive menus as well as a long list of the day’s specials. One was a dinner menu, and the other a special sushi menu. The beverage list was extensive, so all in all it took awhile to figure out what to have. \u003c/p>\n\u003cp>I opened with tofu miso soup, which, as a “soup guy,” I can say was typical of miso soup. It was hot and enjoyable. I then had a fresh Caesar salad, Kabuto-style, which had a faint mustard style dressing which was very unique. It had a few sprouts, sliced grapes and sprinkles of a small string-like cheese. It wasn’t as crisp and cold as I would like, but it was tasty. I love tempura and had only one order, but two would have been perfect, as you only got two shrimp. It was lightly cooked, and the crispy coating was very tasty. The veggies would be very nice as well. I then had the ono, and it was delicious and delicate, so I ordered one more. I then had the Medai butterfly fish, and it was just ok. It was a little tough and chewy. I then had Tasmanian salmon, and it was amazing. It was light, “melt in your mouth” great. For dessert, I had the fried tempura vanilla ice cream ball. It really needed a knife to get into it, but was well worth the spoon digging. \u003c/p>\n\u003cp>All in all, I enjoyed it very much. Portions were typical size, although, the Piri-Kara Nasu eggplant, while tasty, was only three tiny slices, not worth the price. While sushi is always a little pricy, it’s always great to eat delicious food and, in this case, get free food prep entertainment at the same time. Sitting at the bar would be best for the show.\u003c/p>\n\u003cp>I don’t want to weight this too heavily, however where it fell a little short was the service for water, but with only two people serving about 30 -35 people, they were very busy. It was also a little noisy for conversation, but as the evening wore down, and the crowd thinned out it, it was perfect. I would say for a nice romantic evening, don’t come in until after 8:30 or 9pm. On the other hand, if you are an undercover agent/spy, it’s perfect. \u003c/p>\n\u003cp>Lastly, as is the case with sushi, if you keep eating/drinking and can’t stop, it can get a little pricy. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed La Mexicana Restaurant:\u003c/strong> Thursday, August 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>While the food is really good, this tiny place with no ambiance isn’t worth the 45 minute wait, not to mention the indifferent service from a staff that doesn’t seem to have time to explain any specials, ask how things are with our meal, or even follow their own waiting list.\u003c/p>\n\u003cp>We waited outside — no room inside really — with a few other people. While we were there before most of them, they seem to seat people faster who complained rather than those of us who signed up on the list. In fact, from the batch of people we were with, we arrived second out of about five parties and were seated last.\u003c/p>\n\u003cp>While I wanted to sit at a table, we took the counter, as we were tired of waiting. There was a table available, and I asked to sit there, but they said it was reserved. Yet when I called in advance, they said they don’t take reservations. You’d think at the counter you’d actually see the sushi being made, but the chefs are on a platform, so you can’t see them create the sushi. But you do get a good view of the dirty dishes they left on the counter during our entire meal. The counter also wasn’t very clean, in fact we had to wipe it down ourselves.\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/E5xd8kSTXck\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>\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\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/cp610winetip-560.jpg\" alt=\"Wines on set from episode 610\" title=\"Wines on set from episode 610\" class=\"alignnone size-full wp-image-5999\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/E5xd8kSTXck'\n title='//www.youtube.com/embed/E5xd8kSTXck'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>\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\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/cp610winetip-560.jpg\" alt=\"Wines on set from episode 610\" title=\"Wines on set from episode 610\" class=\"alignnone size-full wp-image-5999\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Pazzia Restaurant & Pizzeria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6063\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>https://www.youtube.com/embed/IpmHh6NIock\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=Pazzia+Restaurant+%26+Pizzeria,+San+Francisco,+CA&aq=&sll=37.780552,-122.474416&sspn=0.03592,0.038753&vpsrc=6&ie=UTF8&hq=Pazzia+Restaurant+%26+Pizzeria,&hnear=San+Francisco,+California&t=m&cid=9195357315675046883&ll=37.793982,-122.393532&spn=0.023739,0.036478&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=Pazzia+Restaurant+%26+Pizzeria,+San+Francisco,+CA&aq=&sll=37.780552,-122.474416&sspn=0.03592,0.038753&vpsrc=6&ie=UTF8&hq=Pazzia+Restaurant+%26+Pizzeria,&hnear=San+Francisco,+California&t=m&cid=9195357315675046883&ll=37.793982,-122.393532&spn=0.023739,0.036478&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>\n337 3rd Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-512-1693\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pazzia.sf@gmail.com\">pazzia.sf@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Massimo Ballerini\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sergio Pimentel\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seafood risotto, filet mignon with Chianti sauce, gnocchi with ragu, taglierini spinach pasta with salmon\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Only available seasonally and for special events of 10+ people\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids (all families are welcome, but only one booster seat is available)\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 (prix fixe menu)\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/pjgt2\">Map\u003c/a>\u003cbr />337 3rd Street\u003cbr />San Francisco, CA 94107\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-512-1693\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\r\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> 415-512-1693\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pazzia.sf@gmail.com\">pazzia.sf@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Massimo Ballerini\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sergio Pimentel\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seafood risotto, filet mignon with Chianti sauce, gnocchi with ragu, taglierini spinach pasta with salmon\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Only available seasonally and for special events of 10+ people\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids (all families are welcome, but only one booster seat is available)\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 (prix fixe menu)\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>Pazzia Restaurant & Pizzeria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6043\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been going to Pazzia for years and love it more and more each time. It’s like a visit to Italy without leaving San Francisco.\u003c/p>\n\u003cp>Pazzia is a small Florentine Italian restaurant. They really don’t have typical Italian fare, like spaghetti and meatballs and lasagna (except occasionally as specials), but they do have fresh seafood and meat dishes as well as several great pasta options, and the most fabulous risotto and pizzas…and let’s not forget their excellent Italian wine selections. I’m not a fan of steaks, but the filet mignon is so tender you can cut it with a fork.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The staff is friendly and accommodating, and the owner Massimo treats everyone like they are in his own home. The restaurant is very well priced, especially for the quality. Its South of Market location is ideal for locals, conventioneers, and people going to the ballpark. I’ve been to their sister restaurant in Florence, and Pazzia’s food tastes very similar and authentic.\u003c/p>\n\u003cp>You know it’s got to be good since I see and hear a lot of Italians dining at Pazzia. Italians seem to not dine at Italians restaurants — guess they think they can make it better at home — but they seem to flock to Pazzia.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pazzia is a sweet spot in SOMA to get comforting Italian food. The space is small, but clean and airy with wonderful open-air windows. When I arrived for an early dinner, the place had just a few diners, but it quickly filled up over the course of the dinner.\u003c/p>\n\u003cp>The portion sizes are just right. For an appetizer, I had the beet salad, which consisted of cubed purple and golden beets topped with candied walnuts and a sprinkling of goat cheese. My guest and I also had the beef bresaola, thinly sliced, cured beef, so delicate and tender, but not too salty. Wrapped in fresh arugula leaves, this was easily a highlight of the meal. For an entrée, I tried the scallop and prawn risotto, which while light and lovely, was just a regular plate of risotto. I wasn’t terribly impressed. My guest had the thin crust pizza, topped with mushrooms and sausage, which he exclaimed was better than Escape from New York’s pizza. For dessert, we had fresh raspberry and lemon sorbet. It had just the right amount of depth and sweetness. Definitely the second highlight of our meal!\u003c/p>\n\u003cp>I found the warm and inviting staff to be the best thing about Piazza. They were all attentive and courteous, open to chatting, and kept our water glasses full. But while the food was extremely fresh and aesthetically beautiful, the flavors weren’t very original, and I thought the food was pretty expensive for not being very memorable. I was totally comfortable, the food came quickly, the staff was just wonderful, but the food fell short. I won’t find myself going back, but it was a very enjoyable meal!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This unassuming, yet very comfortable, restaurant was full when we arrived, and our table near the window was ready. The waitstaff was busy, and Michaela, who is from Venice, Italy, was our server. The owner is from Florence, Italy. Michaela was helpful and very accommodating while we waited for everyone to arrive. She was attentive and brought us wine and fresh warm French bread for starters. The restaurant, while compact, was not overly loud and is apparently growing. The sign on the windows next door stated that the area was for their planned expansion. \u003c/p>\n\u003cp>For starters, we ordered the carpaccio. It was very thinly sliced and covered with capers and when coupled with the French bread, it was delicious. We then shared a mushroom and sausage pizza, and it was wonderful. It was very thin with a toasty crust. It had a light olive oil and fresh and light pureed tomato sauce covered with a generous portion of large crumbled pieces of sausage. The flavors were amazing, and the size was more than enough for one person. \u003c/p>\n\u003cp>We also shared the tortelloni, which was fresh made from spinach pasta and was like a large ravioli, stuffed with braised beef in a porcini mushroom cream sauce with quartered white mushrooms, as well. It was rich and delicious. The portion was adequate for one person and very filling. \u003c/p>\n\u003cp>For dessert we had the classic tiramisu, which was the best we have ever had and was in a dead heat with one we had in Milan several years ago. It was very light and creamy and not overpowering. We also had the crème caramel, which also light and very flavorful.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can see into the kitchen and watch how busy it was. It was a wonderful and relaxing experience. We shall return. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pazzia Restaurant & Pizzeria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6043\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=6030\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/kevin-thomas125x125.jpg\" alt=\"Kevin Thomas\" title=\"Kevin Thomas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hotel Sales Person / Freelance Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Newark\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pazzia Restaurant & Pizzeria\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I have been going to Pazzia for years and love it more and more each time. It’s like a visit to Italy without leaving San Francisco.\u003c/p>\n\u003cp>Pazzia is a small Florentine Italian restaurant. They really don’t have typical Italian fare, like spaghetti and meatballs and lasagna (except occasionally as specials), but they do have fresh seafood and meat dishes as well as several great pasta options, and the most fabulous risotto and pizzas…and let’s not forget their excellent Italian wine selections. I’m not a fan of steaks, but the filet mignon is so tender you can cut it with a fork.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The staff is friendly and accommodating, and the owner Massimo treats everyone like they are in his own home. The restaurant is very well priced, especially for the quality. Its South of Market location is ideal for locals, conventioneers, and people going to the ballpark. I’ve been to their sister restaurant in Florence, and Pazzia’s food tastes very similar and authentic.\u003c/p>\n\u003cp>You know it’s got to be good since I see and hear a lot of Italians dining at Pazzia. Italians seem to not dine at Italians restaurants — guess they think they can make it better at home — but they seem to flock to Pazzia.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/karrie-myers-taylor125x125a.jpg\" alt=\"Karrie Myers Taylor\" title=\"Karrie Myers Taylor\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karrie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Video Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kabuto Sushi\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Pazzia is a sweet spot in SOMA to get comforting Italian food. The space is small, but clean and airy with wonderful open-air windows. When I arrived for an early dinner, the place had just a few diners, but it quickly filled up over the course of the dinner.\u003c/p>\n\u003cp>The portion sizes are just right. For an appetizer, I had the beet salad, which consisted of cubed purple and golden beets topped with candied walnuts and a sprinkling of goat cheese. My guest and I also had the beef bresaola, thinly sliced, cured beef, so delicate and tender, but not too salty. Wrapped in fresh arugula leaves, this was easily a highlight of the meal. For an entrée, I tried the scallop and prawn risotto, which while light and lovely, was just a regular plate of risotto. I wasn’t terribly impressed. My guest had the thin crust pizza, topped with mushrooms and sausage, which he exclaimed was better than Escape from New York’s pizza. For dessert, we had fresh raspberry and lemon sorbet. It had just the right amount of depth and sweetness. Definitely the second highlight of our meal!\u003c/p>\n\u003cp>I found the warm and inviting staff to be the best thing about Piazza. They were all attentive and courteous, open to chatting, and kept our water glasses full. But while the food was extremely fresh and aesthetically beautiful, the flavors weren’t very original, and I thought the food was pretty expensive for not being very memorable. I was totally comfortable, the food came quickly, the staff was just wonderful, but the food fell short. I won’t find myself going back, but it was a very enjoyable meal!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/bill-estrada125x125b.jpg\" alt=\"Bill Estrada\" title=\"Bill Estrada\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bill\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former HR Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mexicana Restaurant\u003cbr>\n\u003cstrong>Reviewed Pazzia Restaurant & Pizzeria:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This unassuming, yet very comfortable, restaurant was full when we arrived, and our table near the window was ready. The waitstaff was busy, and Michaela, who is from Venice, Italy, was our server. The owner is from Florence, Italy. Michaela was helpful and very accommodating while we waited for everyone to arrive. She was attentive and brought us wine and fresh warm French bread for starters. The restaurant, while compact, was not overly loud and is apparently growing. The sign on the windows next door stated that the area was for their planned expansion. \u003c/p>\n\u003cp>For starters, we ordered the carpaccio. It was very thinly sliced and covered with capers and when coupled with the French bread, it was delicious. We then shared a mushroom and sausage pizza, and it was wonderful. It was very thin with a toasty crust. It had a light olive oil and fresh and light pureed tomato sauce covered with a generous portion of large crumbled pieces of sausage. The flavors were amazing, and the size was more than enough for one person. \u003c/p>\n\u003cp>We also shared the tortelloni, which was fresh made from spinach pasta and was like a large ravioli, stuffed with braised beef in a porcini mushroom cream sauce with quartered white mushrooms, as well. It was rich and delicious. The portion was adequate for one person and very filling. \u003c/p>\n\u003cp>For dessert we had the classic tiramisu, which was the best we have ever had and was in a dead heat with one we had in Milan several years ago. It was very light and creamy and not overpowering. We also had the crème caramel, which also light and very flavorful.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can see into the kitchen and watch how busy it was. It was a wonderful and relaxing experience. We shall return. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 9 (#609) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pork Store Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5901\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5931\">recipe\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Pizzaiolo\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5906\">reviews\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Zarzuela (CLOSED)\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5934\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5908\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/dn2xLb32FgE\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/cp609iPod.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.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamoswines.com\">\u003cstrong>2009 Alamos Chardonnay\u003cbr>\nMendoza, Argentina $9\u003c/strong>\u003c/a>\u003cbr>\nA well-known name in Argentina, Alamos is known for their quality paired with quaffability and affordability. This easy-drinking white is smooth and fruity with a kiss of spiciness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.benziger.com/\">\u003cstrong>2007 Benziger Cabernet\u003cbr>\nSauvignon, Sonoma County, California $18\u003c/strong>\u003c/a>\u003cbr>\nThe Benziger family is one of the leaders in sustainable viticulture, and their Cab sports classic red berry notes supported by a supple but structured frame.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Pork Store Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5901\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5931\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/tFPAuKtxzgA\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=Pork+Store+Cafe,+Haight+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=73.579623,66.533203&vpsrc=6&ie=UTF8&hq=Pork+Store+Cafe,&hnear=Haight+St,+San+Francisco,+California&t=m&cid=10630725061645719949&ll=37.781705,-122.442799&spn=0.023743,0.036478&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=Pork+Store+Cafe,+Haight+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=73.579623,66.533203&vpsrc=6&ie=UTF8&hq=Pork+Store+Cafe,&hnear=Haight+St,+San+Francisco,+California&t=m&cid=10630725061645719949&ll=37.781705,-122.442799&spn=0.023743,0.036478&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>\n1451 Haight Street (at Ashbury)\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-6981\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@porkstorecafe.com\">info@porkstorecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://porkstorecafe.com\">porkstorecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Pork-Store-Cafe-Valencia/112931645400422?ref=ts\">Pork Store Cafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Michael Nader Musleh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Nader Musleh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Eggs in a Tasty Nest, Scralifornia, pork chops and eggs, Nadia’s Scramble\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> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-4:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-4:00pm\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> No\u003cbr>\n\u003cstrong>Average 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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/es275\">Map\u003c/a>\u003cbr />1451 Haight Street\u003cbr />San Francisco, CA 94117\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-864-6981\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://porkstorecafe.com\">porkstorecafe.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5901\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\u003cbr />",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-6981\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@porkstorecafe.com\">info@porkstorecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://porkstorecafe.com\">porkstorecafe.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Pork-Store-Cafe-Valencia/112931645400422?ref=ts\">Pork Store Cafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Michael Nader Musleh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Nader Musleh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Eggs in a Tasty Nest, Scralifornia, pork chops and eggs, Nadia’s Scramble\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> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-3:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-4:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 7:00am-4:00pm\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> No\u003cbr>\n\u003cstrong>Average 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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pork Store Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5931\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Pork Store, in the colorful neighborhood known as The Haight, has gone from being a butcher shop to a hair salon. Now the Pork Store, separate from its Mission location, has established itself as a consistent breakfast/lunch stop for those that know about its charm or can smell the greasy garlic from the street. \u003c/p>\n\u003cp>It was a Sunday afternoon, and my friends and I planned — the night before while out on the town — to meet for breakfast at the Pork Store. A typical Sunday at the Pork Store includes a short line of hungry guests waiting to get inside. We waited about 10 minutes and were happy to see that we got one of the two window tables. Eating at the counter is fun with just one other guest, so the four of us were glad we got the “spacious” window table.\u003c/p>\n\u003cp>The Pork Store décor is modest, full of character and hot pink. Yes, there is a pig on the front window to welcome guests! Vintage Haight Street posters line the walls, and its main attraction is the mesmerizing open kitchen. Hot stoves, focused cooks, and servers that have been there for years, move in this 10 x 2 kitchen that never stops. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service is fast, friendly in an understated manner, and my coffee cup was never empty. I typically get one of two dishes, Eggs in a Tasty Nest or the Corned Beef Hash Special. That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong. Top it with two perfectly cooked over easy eggs and you’ve made my day! A side of veggie gravy is a strong recommendation for the biscuits. A perfect blend of pesto and garlic make this gravy one splurge my friends and I always agree on. The portions at the Pork Store are large, and the flavors always make me crave them from week to week. \u003c/p>\n\u003cp>A close friend of mine, named Becky, recently moved to Ecuador. Friends that live with her in the busy capital of Quito hear week after week about the mouth-watering novelties of the Pork Store. On a recent trip home, I asked her where she would like to go while back in San Francisco for a few days. Needless to say, we went for Eggs in a Tasty Nest! \u003c/p>\n\u003cp>The Pork Store Café is definitely worth its weight in bacon. It’s the type of place you want to find in every town while on a road trip, and every town would be lucky to have a diner like it. One meal out of this kitchen and you, along with your appetite, are set for the day. The Pork Store is a fun place to take a few friends or to dine solo. It is a comfortable place where large portions of quality, tasty food are always a guarantee. I leave satisfied, smelling like the kitchen with a smile on my face.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Cue a Grateful Dead, Jefferson Airplane, Santana music mix. Add 1968 Summer of Love hippie, flower children frolicking in a Golden Gate Park montage. The restaurant is located at a historic location (at Haight and Ashbury) with amazing retro stained glass (one of — if not San Francisco’s — best stained glass retro signage). That being said, the restaurant interior is a bit faded and badly in need of a freshening up.\u003c/p>\n\u003cp>The café itself is a small, busy, retro, time warp kind of place. It is serving old fashioned, neighborhood, diner fare cooked on old time flat grill. They have a small fire grill station for grilling pork chops or steaks.\u003c/p>\n\u003cp>I arrived on a Saturday before 9 am and grabbed the last counter seat right in front of the grill, so I watched several patrons’ meals and my own being prepared by two cooks. My waitress was cool and helpful, explaining that the biscuits and gravy were all homemade. She also offered up your standard diner cuppa joe in mugs.\u003c/p>\n\u003cp>The place feels like a neighborhood hangout with several of the patrons on a first name basis with wait staff. I felt immediately comfortable since I usually hunt for places like tiny retro spots exactly like this.\u003c/p>\n\u003cp>I started with biscuit and gravy. The biscuit was flavorful and had a good texture, but it disintegrated entirely, rather than breaking into bite size chunks like they do in the Midwest and the South. The gravy was top notch. It was thick and creamy with tiny pieces of bacon and sausage crumbs. I ordered a side of gravy, which was the perfect amount.\u003c/p>\n\u003cp>My eggs were cooked the way I like, but NOT at all buttery. I liked my sausage and hash browns well, but both had a little too much burn on them, so I would not order anything well done there again.\u003c/p>\n\u003cp>The sausage patty was generous, mildly spiced and tasted homemade. If you go there, the bacon will disappoint, Baconites. Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared. Toast was buttered, but below average (they would do well to upgrade their bread supplier). The pancake was excellent and huge, filling an entire plate. The batter texture is fluffy and tasty. The syrup, however, was of a low quality and a bit thin.\u003c/p>\n\u003cp>All in all, this place is a terrific local option for the meat and potatoes crowd seeking old time standard fare. In the Midwest, we call this a truck stop breakfast, meaning: heavy carbs that stick to your ribs, so that you won’t feel the need to eat again until dinnertime (some people may find the interior a bit shabby).\u003c/p>\n\u003cp>When I walked out around 9:20, there was a line of 12 people outside. I was not hungry again until I ate dinner that night around 6:30 pm or so. I would go back IF I were taking a local day hike or road trip and needed a BIG heavy truck stop breakfast to start my day. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, August 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With no host to greet us at the door, we were a little confused, but quickly figured out there was no sign-in sheet, and that we were expected to wait in the quickly moving line out the door. Despite the long line, our wait was short. Without salutations our hostess pointed to our table, which was our only cue to come in and sit.\u003c/p>\n\u003cp>As we squeezed into our space, we noticed the torn fabric on the chairs and the uneven table. But our true experience started after being seated. I wasn’t sure if the wobble of the chair would hold my moderately framed body, but was quickly distracted by the transfer of stickiness from the dirty table to my hands. The décor was classic Haight, grungy and dirty, with hot pink-painted cracking walls, faux marble, and gold laced large mirrors. As I looked around I noticed a dead bug on the windowsill, and a butter wrapper stuck to the wall, and I thought, “This is interesting,” and I felt like I was dining on the lowest level of a well-lit subway station.\u003c/p>\n\u003cp>The ordering was quick and seamless, probably too rushed for most, but we were eager to get this experience on a fast pace. The server brought our drinks with straws/ Unfortunately for us, the straw dropped out of the cup onto the sticky table, and without apologies, it was simply placed it back into the cup. My lunch guest was shocked and disgusted. \u003c/p>\n\u003cp>I was happy to see the food come out incredibly quick.\u003c/p>\n\u003cp>\u003cstrong>Breakfast Quesadillas:\u003c/strong> These were amazing, packed with goodness. It was scrambled eggs, spicy chorizo, avocados, and the blends of salsa, which tasted fresh and filling. The portions size were ridiculously large.\u003c/p>\n\u003cp>\u003cstrong>Pork Chops and Eggs:\u003c/strong> The eggs were perfectly cooked, unfortunately the pork chops were flavorless, dry, and tough. Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Cheeseburger:\u003c/strong> Tasted like a microwaved burger you get at the gas station. The meat was like the Pork Store special only worse, and the toppings and bun were as ordinary as they get.\u003c/p>\n\u003cp>\u003cstrong>Banana Pancakes:\u003c/strong> Surprisingly good, fluffy, and light, even the short order was enormous and topped with bananas. The banana bits inside the pancakes were scarce, but did not detract from the overall dish.\u003c/p>\n\u003cp>\u003cstrong>The Sides:\u003c/strong> Among the best I’ve ever had at a diner, the biscuits were light and fluffy with great texture and flavor, and the old fashioned hash browns, the true star of the meal, tasted fresh and crispy, and truly memorable. The orange juice was refreshing and sweet as well.\u003c/p>\n\u003cp>Despite the heaviness of the food, I left feeling unsatisfied and in need of a quick shower.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For me, having grown up on dirty spoon diners, I don’t mind sacrificing service with a smile and some cleanliness for great food. Unfortunately, the Pork Store Café does not deliver. Come here if you want to feel like an inconvenience to the wait staff, and have a pretty ordinary food experience. The highlights were the biscuits and hash browns, which were certainly memorable. The portion sizes were generous, but did not make up for the awful pork chops and inedible burger.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Chelsea:\u003c/strong> \"That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong.\"\r\n\u003cstrong>Robert:\u003c/strong> \"Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared.\"\r\n\u003cstrong>Peter:\u003c/strong> \"Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pork Store Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5931\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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/chelsea-bowman125x125.jpg\" alt=\"Chelsea Bowman\" title=\"Chelsea Bowman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Chelsea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner and Floral Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pork Store Café\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Pork Store, in the colorful neighborhood known as The Haight, has gone from being a butcher shop to a hair salon. Now the Pork Store, separate from its Mission location, has established itself as a consistent breakfast/lunch stop for those that know about its charm or can smell the greasy garlic from the street. \u003c/p>\n\u003cp>It was a Sunday afternoon, and my friends and I planned — the night before while out on the town — to meet for breakfast at the Pork Store. A typical Sunday at the Pork Store includes a short line of hungry guests waiting to get inside. We waited about 10 minutes and were happy to see that we got one of the two window tables. Eating at the counter is fun with just one other guest, so the four of us were glad we got the “spacious” window table.\u003c/p>\n\u003cp>The Pork Store décor is modest, full of character and hot pink. Yes, there is a pig on the front window to welcome guests! Vintage Haight Street posters line the walls, and its main attraction is the mesmerizing open kitchen. Hot stoves, focused cooks, and servers that have been there for years, move in this 10 x 2 kitchen that never stops. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service is fast, friendly in an understated manner, and my coffee cup was never empty. I typically get one of two dishes, Eggs in a Tasty Nest or the Corned Beef Hash Special. That day, the Tasty Nest was what I craved: crisp hash browns covered with cheesy garlic, peppers, and onions with just a touch of bacon, and you can’t go wrong. Top it with two perfectly cooked over easy eggs and you’ve made my day! A side of veggie gravy is a strong recommendation for the biscuits. A perfect blend of pesto and garlic make this gravy one splurge my friends and I always agree on. The portions at the Pork Store are large, and the flavors always make me crave them from week to week. \u003c/p>\n\u003cp>A close friend of mine, named Becky, recently moved to Ecuador. Friends that live with her in the busy capital of Quito hear week after week about the mouth-watering novelties of the Pork Store. On a recent trip home, I asked her where she would like to go while back in San Francisco for a few days. Needless to say, we went for Eggs in a Tasty Nest! \u003c/p>\n\u003cp>The Pork Store Café is definitely worth its weight in bacon. It’s the type of place you want to find in every town while on a road trip, and every town would be lucky to have a diner like it. One meal out of this kitchen and you, along with your appetite, are set for the day. The Pork Store is a fun place to take a few friends or to dine solo. It is a comfortable place where large portions of quality, tasty food are always a guarantee. I leave satisfied, smelling like the kitchen with a smile on my face.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/robert-west125x125.jpg\" alt=\"Robert West\" title=\"Robert West\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architect\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pizzaiolo\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Cue a Grateful Dead, Jefferson Airplane, Santana music mix. Add 1968 Summer of Love hippie, flower children frolicking in a Golden Gate Park montage. The restaurant is located at a historic location (at Haight and Ashbury) with amazing retro stained glass (one of — if not San Francisco’s — best stained glass retro signage). That being said, the restaurant interior is a bit faded and badly in need of a freshening up.\u003c/p>\n\u003cp>The café itself is a small, busy, retro, time warp kind of place. It is serving old fashioned, neighborhood, diner fare cooked on old time flat grill. They have a small fire grill station for grilling pork chops or steaks.\u003c/p>\n\u003cp>I arrived on a Saturday before 9 am and grabbed the last counter seat right in front of the grill, so I watched several patrons’ meals and my own being prepared by two cooks. My waitress was cool and helpful, explaining that the biscuits and gravy were all homemade. She also offered up your standard diner cuppa joe in mugs.\u003c/p>\n\u003cp>The place feels like a neighborhood hangout with several of the patrons on a first name basis with wait staff. I felt immediately comfortable since I usually hunt for places like tiny retro spots exactly like this.\u003c/p>\n\u003cp>I started with biscuit and gravy. The biscuit was flavorful and had a good texture, but it disintegrated entirely, rather than breaking into bite size chunks like they do in the Midwest and the South. The gravy was top notch. It was thick and creamy with tiny pieces of bacon and sausage crumbs. I ordered a side of gravy, which was the perfect amount.\u003c/p>\n\u003cp>My eggs were cooked the way I like, but NOT at all buttery. I liked my sausage and hash browns well, but both had a little too much burn on them, so I would not order anything well done there again.\u003c/p>\n\u003cp>The sausage patty was generous, mildly spiced and tasted homemade. If you go there, the bacon will disappoint, Baconites. Sorry vegans, this is not a good place for you, since veggie scrambles are cooked on the same grill where meats are prepared. Toast was buttered, but below average (they would do well to upgrade their bread supplier). The pancake was excellent and huge, filling an entire plate. The batter texture is fluffy and tasty. The syrup, however, was of a low quality and a bit thin.\u003c/p>\n\u003cp>All in all, this place is a terrific local option for the meat and potatoes crowd seeking old time standard fare. In the Midwest, we call this a truck stop breakfast, meaning: heavy carbs that stick to your ribs, so that you won’t feel the need to eat again until dinnertime (some people may find the interior a bit shabby).\u003c/p>\n\u003cp>When I walked out around 9:20, there was a line of 12 people outside. I was not hungry again until I ate dinner that night around 6:30 pm or so. I would go back IF I were taking a local day hike or road trip and needed a BIG heavy truck stop breakfast to start my day. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/10/peter-lee125x125.jpg\" alt=\"Peter Lee\" title=\"Peter Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Peter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zarsuela\u003cbr>\n\u003cstrong>Reviewed Pork Store Café:\u003c/strong> Saturday, August 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>With no host to greet us at the door, we were a little confused, but quickly figured out there was no sign-in sheet, and that we were expected to wait in the quickly moving line out the door. Despite the long line, our wait was short. Without salutations our hostess pointed to our table, which was our only cue to come in and sit.\u003c/p>\n\u003cp>As we squeezed into our space, we noticed the torn fabric on the chairs and the uneven table. But our true experience started after being seated. I wasn’t sure if the wobble of the chair would hold my moderately framed body, but was quickly distracted by the transfer of stickiness from the dirty table to my hands. The décor was classic Haight, grungy and dirty, with hot pink-painted cracking walls, faux marble, and gold laced large mirrors. As I looked around I noticed a dead bug on the windowsill, and a butter wrapper stuck to the wall, and I thought, “This is interesting,” and I felt like I was dining on the lowest level of a well-lit subway station.\u003c/p>\n\u003cp>The ordering was quick and seamless, probably too rushed for most, but we were eager to get this experience on a fast pace. The server brought our drinks with straws/ Unfortunately for us, the straw dropped out of the cup onto the sticky table, and without apologies, it was simply placed it back into the cup. My lunch guest was shocked and disgusted. \u003c/p>\n\u003cp>I was happy to see the food come out incredibly quick.\u003c/p>\n\u003cp>\u003cstrong>Breakfast Quesadillas:\u003c/strong> These were amazing, packed with goodness. It was scrambled eggs, spicy chorizo, avocados, and the blends of salsa, which tasted fresh and filling. The portions size were ridiculously large.\u003c/p>\n\u003cp>\u003cstrong>Pork Chops and Eggs:\u003c/strong> The eggs were perfectly cooked, unfortunately the pork chops were flavorless, dry, and tough. Sadly, its namesake Pork Store special was one of the saddest things I’ve ever seen on a plate, which made this experience all the more comical.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Cheeseburger:\u003c/strong> Tasted like a microwaved burger you get at the gas station. The meat was like the Pork Store special only worse, and the toppings and bun were as ordinary as they get.\u003c/p>\n\u003cp>\u003cstrong>Banana Pancakes:\u003c/strong> Surprisingly good, fluffy, and light, even the short order was enormous and topped with bananas. The banana bits inside the pancakes were scarce, but did not detract from the overall dish.\u003c/p>\n\u003cp>\u003cstrong>The Sides:\u003c/strong> Among the best I’ve ever had at a diner, the biscuits were light and fluffy with great texture and flavor, and the old fashioned hash browns, the true star of the meal, tasted fresh and crispy, and truly memorable. The orange juice was refreshing and sweet as well.\u003c/p>\n\u003cp>Despite the heaviness of the food, I left feeling unsatisfied and in need of a quick shower.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For me, having grown up on dirty spoon diners, I don’t mind sacrificing service with a smile and some cleanliness for great food. Unfortunately, the Pork Store Café does not deliver. Come here if you want to feel like an inconvenience to the wait staff, and have a pretty ordinary food experience. The highlights were the biscuits and hash browns, which were certainly memorable. The portion sizes were generous, but did not make up for the awful pork chops and inedible burger.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pork Store Café: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5901\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Eggs in a Tasty Nest\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Servando\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American Breakfast\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA bed of hash browns, topped with sautéed onions, garlic, tomato, bell peppers, and cheese acts as a nest for over-easy eggs.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, grated\u003cbr>\n4 tablespoons canola oil, divided\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 bell pepper, chopped\u003cbr>\n1 clove of garlic, minced\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup cheddar cheese, grated\u003cbr>\n4 eggs, made any style you like (We recommend eggs over-easy, so you can enjoy the yolk.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using 3 tablespoons of the canola oil, cook the grated potatoes on a large skillet over medium-high heat until their color changes to crispy brown all over.\u003c/p>\n\u003cp>2. In a separate skillet over medium-high heat, sauté the onion, tomatoes, and bell peppers for about 4-5 minutes. Season the vegetables with the garlic, salt, and pepper. \u003c/p>\n\u003cp>3. Divide the hash browns between two plates and top evenly with the grated cheese. Divide the sautéed veggies evenly and layer on top of the cheese. Finally, add the eggs. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nRecipe above serves two people using four eggs. If you are not a big eater, you can make this for four people with one egg on top of each serving. Just divide the potato, cheese, and veggies accordingly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nOrange juice or mimosa.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pork Store Café: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5901\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5919\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Eggs in a Tasty Nest\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Servando\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American Breakfast\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA bed of hash browns, topped with sautéed onions, garlic, tomato, bell peppers, and cheese acts as a nest for over-easy eggs.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, grated\u003cbr>\n4 tablespoons canola oil, divided\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 bell pepper, chopped\u003cbr>\n1 clove of garlic, minced\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup cheddar cheese, grated\u003cbr>\n4 eggs, made any style you like (We recommend eggs over-easy, so you can enjoy the yolk.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using 3 tablespoons of the canola oil, cook the grated potatoes on a large skillet over medium-high heat until their color changes to crispy brown all over.\u003c/p>\n\u003cp>2. In a separate skillet over medium-high heat, sauté the onion, tomatoes, and bell peppers for about 4-5 minutes. Season the vegetables with the garlic, salt, and pepper. \u003c/p>\n\u003cp>3. Divide the hash browns between two plates and top evenly with the grated cheese. Divide the sautéed veggies evenly and layer on top of the cheese. Finally, add the eggs. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nRecipe above serves two people using four eggs. If you are not a big eater, you can make this for four people with one egg on top of each serving. Just divide the potato, cheese, and veggies accordingly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nOrange juice or mimosa.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pizzaiolo: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5906\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5897\">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/cp609iPod.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>\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=Pizzaiolo,+Telegraph+Avenue,+Oakland,+CA&aq=0&sll=37.770006,-122.446243&sspn=0.037011,0.032487&vpsrc=6&ie=UTF8&hq=Pizzaiolo,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=3864812770381081437&hnear=&ll=37.848155,-122.256889&spn=0.023721,0.036478&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=Pizzaiolo,+Telegraph+Avenue,+Oakland,+CA&aq=0&sll=37.770006,-122.446243&sspn=0.037011,0.032487&vpsrc=6&ie=UTF8&hq=Pizzaiolo,+Telegraph+Avenue,+Oakland,+CA&t=m&cid=3864812770381081437&hnear=&ll=37.848155,-122.256889&spn=0.023721,0.036478&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>\n5008 Telegraph Avenue (at 51st Street)\u003cbr>\nOakland, CA 94609\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-652-4888\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pizzaiolooakland.com\">pizzaiolooakland.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Pizzaiolo/143284572386104\">Pizzaiolo\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Head Chef Charlie Hallowell and General Manager Jen Louise Dunning\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Julya Shin\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Kiri Mah\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Italian with farmer’s market produce, housemade pastas and wood-burning oven specialties, like pizza.\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Meatballs al Pizzaiolo, buttermilk fried chicken, rapini and housemade sausage pizza\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18 per 750 mL bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-12:00pm (coffee, tea, toast, and donuts), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-12:00pm (coffee, tea, toast, and donuts), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-12:00pm (coffee, tea, toast, and donuts), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-12:00pm (coffee, tea, toast, and donuts), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-12:00pm (coffee, tea, toast, and donuts), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-12:00pm (coffee, tea, toast, and donuts), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> For dinner six days a week for parties of 12 or more\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but strongly recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Can be made up to a month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes: semi-private inside for up to 20 people and patio for up to 30 people.\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, summer movies and live jazz on the patio and Speakeasy Sundays throughout the year.\u003c/p>\n\n",
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"order": 3
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"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": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"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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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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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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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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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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"order": 15
},
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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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"order": 18
},
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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/",
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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