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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": "\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pizzaiolo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant info + video\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/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 Pizzaiolo:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Italiano Canzone Napoletana music medley! O Sole Mio, Torna a Surriento, Funiculì, Funiculà, Santa Lucia\u003c/em> \u003c/p>\n\u003cp>This Telegraph neighborhood is at the Oakland / Berkeley border that, in recent years, has become a hip and easily walkable urban dining node. Pizzaiolo is located directly beneath one of Oakland’s best-preserved retro neon signs featuring the original Dutch Boy in his blue painter overalls. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The apple doesn’t fall very far from the tree. The tree in this case is Alice Waters’ groundbreaking sustainable organic French restaurant Chez Panisse. The apple is Chef and Pizzaiolo owner Charlie Hallowell, who spent eight years cooking with Waters in Berkeley and who has created a daily menu that shares her philosophy of seasonal, simple, and tasty foods that warm the heart.\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and experience being part of a family. The dining space has a large main room with a high ceiling divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court.\u003c/p>\n\u003cp>We arrived on time for our 5:30 pm Saturday reservation and were promptly seated. Our server was friendly and kind and asked what type of water we preferred. We munched on tasty bread and butter as we perused the menu. Some of the best bread ever: a European grain, the perfect combination of stiff, earthy crust and fluffy wheat center. The butter was sweet, soft, and organic\u003c/p>\n\u003cp>We decided to share a few things family style, beginning with an heirloom tomato, hand-stretched mozzarella, and basil antipasti. It was an amazing mix of orange, red, green heirlooms with red and orange cherry tomatoes, resting atop slices of super fresh mozzarella with basil sprigs. The texture of the cheese combined with the basil and olive oil was heavenly and gave us our first big-eyed, “Wow, yum!” moment. Our other antipasti was padrón peppers. I fell in love with these small low heat green peppers when I lived in Spain, and seek them out as my first welcome back to España tapas plate on every trip to Madrid. Pizzaiolo’s version was grilled perfectly, with the tiniest burned edges and rich authentic taste. At this point I exclaimed, “Is there any better peasant food?” Roasted peppers, salt and extra virgin organic olive oil. My friends couldn’t believe the tastiness as I explained that there was only one farmer’s market in all of San Francisco that had these little jewels on the rare occasion. Mid-antipasti, we looked at each other and ordered more bread to soak up the now pepper and tomato-basil infused oils until each plate was bone dry.\u003c/p>\n\u003cp>Like two kids at a science fair, we gazed at each other wide-eyed as our primi, or first course, arrived: Bellwether Farms ricotta ravioli with salsa di noci (aka walnut pesto fresco). Each bite was simply heavenly. You could taste organic fresh semolina and ricotta cheese in every bite. The pasta was cooked al dente with a generous amount of sauce, so you could combine pasta, sauce and walnut crumbs with every delicious bite.\u003c/p>\n\u003cp>For our pizze course, we chatted about the history of pizza and my travels through southern Italy. The best pizza comes from Napoli and Charlie has studied the crust, taste, and cooking methods of this thinner, light and crispy recipe quite well. We ordered the Margherita pizza, which many believe is the seminal recipe. It is fresh crushed red tomatoes with mozzarella cheese. The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\u003c/p>\n\u003cp>During this course, my friend was full, so I was forced to soldier on to dessert alone. After settling on the flourless chocolate cake with whipped cream and hazelnut praline –I am a cake WITH coffee guy — I ordered a cappuccino as my friend nursed the last of her wine to a close. The dessert was wondrous with enough cream and praline to spread on each bite. You could taste chocolate, but the cake body was light and neither too moist nor too dry like most flourless cakes. Once again, they have this recipe ROCK SOLID.\u003c/p>\n\u003cp>Even though we both live in San Francisco, we both would come back to this restaurant and we both rated Pizzaiolo an 11 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS. While we were there, we saw Charlie (the owner) stop by the table next to us to say hello to a family having dinner. He even worked the pizza oven for a time and actually made our delicious pizza!\u003c/p>\n\u003chr size=\"1\" noshade>\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 Pizzaiolo:\u003c/strong> Wednesday, August 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My boyfriend, named Justin, and I traveled across the bridge and into the now-hip neighborhood known as the Temescal to meet my friend, named Stephanie, and eat at Pizzaiolo. Parking was easy, when compared to our San Francisco streets, and the small wooden sign above the door let us know we were in the right place. \u003c/p>\n\u003cp>We had an option of indoor or outdoor dining, and with the sun being warmer on the east side of the Bay, we decided to soak in the rays and made our way to the patio. With subtle, smart décor and a good-looking staff, the ambiance at Pizzaiolo outweighs the high priced pizza.\u003c/p>\n\u003cp>The outdoor patio is one of the most welcoming, making me want to bring it home and enjoy it every day. Live chickens, an herb garden, and eclectic décor make it an inviting place to hang out with friends. We quickly noticed the staff were dressed in style choices hard to miss; 70s bell-bottoms and Afro wigs. Lucky us, it was movie night! \u003cem>Foxy Brown\u003c/em> would be screened that evening. At sundown the movie was scheduled to start, and the weekly hipster crowd would soon fill the unique theatre style seating on the patio.\u003c/p>\n\u003cp>Justin, Stephanie, and I decided to start the meal by sharing a salad. The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening. We followed it with two pizzas that, while tasty and made of farm fresh items, were not worth their $19 price tag. The homemade sausage was the exception as it was very tasty.\u003c/p>\n\u003cp>Dessert was a must for this warm summer night. We all eyed the ice cram dessert that had been served to the tables on either side of us. Smooth lemon ice cream placed on a meringue cookie drizzled in a fine berry sauce and topped with crunchy toasted almonds made me go “Mmmmm.” It was delicious! Justin ordered and shared a flourless chocolate cake. The cake was enjoyable, but the lemon berry paring was out of this world! \u003c/p>\n\u003cp>I wouldn’t return to Pizzaiolo for the tasty yet over priced pizza. I would make the trip for the perfect patio pleasantry. From the courteous costumed staff, to the rosemary plants, and the bathroom art, Pizzaiolo was a gallery of visual stimulation. Their napkins were even cool!\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 Pizzaiolo:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFrom the moment I stepped into Pizzaiolo, my mouth was salivating as the smell of perfection permeated my being. With its exposed brick walls and high ceilings decorated with modern lighting and drapes, this loft-like space felt ultra hip. The wood burning oven in full view was mesmerizing and taunted us as we waited to be seated. \u003c/p>\n\u003cp>The atmosphere was lively and loud and exactly what I would expect from a popular pizza joint. As the server led us through the winding maze of this sizable restaurant, I was pleasantly surprised to find the patio had a completely different feel: quietly relaxed and laidback. \u003c/p>\n\u003cp>The wait staff was excellent: quick and pleasant, offering suggestions that were not only helpful but spot on. The meatballs over polenta and rapini were genius and disappeared within minutes. The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta. I loved the added hints of saltiness from the cheesy goodness. The rapini was an interesting addition with notes of bitterness and nuttiness, which were unexpected but added complexity to the dish.\u003c/p>\n\u003cp>We ordered multiple pizzas, including the Margherita, Hoboken, and Rapini with homemade sausage\u003c/p>\n\u003cp>\u003cstrong>Margherita:\u003c/strong> The first bite was heavenly, and it was truly the best crust I have ever had on a pizza. The almost burnt crust had a crispness and lightness that I have never had before, followed by the expected chewiness that I love in great pizza crusts. It almost reminded me of Indian naan bread which I so crave. The sauce was tangy and fresh, but a little heavy on the salt for my taste. \u003c/p>\n\u003cp>\u003cstrong>Hoboken:\u003c/strong> Pizza was packed with ingredients including red pizza sauce and cheese, sweet and hot peppers, pancetta and red onions. This pizza hits you with everything: salty, sweet, spicy, sour — all over that exceptional wood burned crust.\u003c/p>\n\u003cp>\u003cstrong>Rapini with Homemade Sausage:\u003c/strong> This was unique but less enjoyable for me. The rapini was overpowering and pungent and left a bitterness that I found unpleasant, especially without any pizza sauce to balance it out. However, I found the sausage to be delicious and light.\u003c/p>\n\u003cp>The desserts were standouts for my dinner guests and me. The wood oven peaches were perfectly cooked, retaining the familiar wood-burnt taste from the pizza crusts and packed with bursts of sweetness. We did find the crème fraiche ice cream to be a little off. It tasted like frozen butter that some may find addictively appealing.\u003c/p>\n\u003cp>My dinner guests especially loved the almond tart with plum ice cream, which at first appeared simple and undressed, but the flavors were bold and well balanced. The chewiness of the almond tart, and the flakiness of the crust left a smile on our faces. We also appreciated that it was not overly sweet, but the flavor of almond shined through. The plum ice cream was perfectly tart, but a little icy for my taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was completely won over by Pizzaiolo on so many levels. The décor was fun and unique, the service was excellent, and the food was heavenly. Despite the abundance of wonderful pizza places in the Bay Area, Pizzaiolo is a standout, and I am sure to find my way back.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pizzaiolo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5925\">restaurant info + video\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/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 Pizzaiolo:\u003c/strong> Saturday, July 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Italiano Canzone Napoletana music medley! O Sole Mio, Torna a Surriento, Funiculì, Funiculà, Santa Lucia\u003c/em> \u003c/p>\n\u003cp>This Telegraph neighborhood is at the Oakland / Berkeley border that, in recent years, has become a hip and easily walkable urban dining node. Pizzaiolo is located directly beneath one of Oakland’s best-preserved retro neon signs featuring the original Dutch Boy in his blue painter overalls. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple doesn’t fall very far from the tree. The tree in this case is Alice Waters’ groundbreaking sustainable organic French restaurant Chez Panisse. The apple is Chef and Pizzaiolo owner Charlie Hallowell, who spent eight years cooking with Waters in Berkeley and who has created a daily menu that shares her philosophy of seasonal, simple, and tasty foods that warm the heart.\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and experience being part of a family. The dining space has a large main room with a high ceiling divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court.\u003c/p>\n\u003cp>We arrived on time for our 5:30 pm Saturday reservation and were promptly seated. Our server was friendly and kind and asked what type of water we preferred. We munched on tasty bread and butter as we perused the menu. Some of the best bread ever: a European grain, the perfect combination of stiff, earthy crust and fluffy wheat center. The butter was sweet, soft, and organic\u003c/p>\n\u003cp>We decided to share a few things family style, beginning with an heirloom tomato, hand-stretched mozzarella, and basil antipasti. It was an amazing mix of orange, red, green heirlooms with red and orange cherry tomatoes, resting atop slices of super fresh mozzarella with basil sprigs. The texture of the cheese combined with the basil and olive oil was heavenly and gave us our first big-eyed, “Wow, yum!” moment. Our other antipasti was padrón peppers. I fell in love with these small low heat green peppers when I lived in Spain, and seek them out as my first welcome back to España tapas plate on every trip to Madrid. Pizzaiolo’s version was grilled perfectly, with the tiniest burned edges and rich authentic taste. At this point I exclaimed, “Is there any better peasant food?” Roasted peppers, salt and extra virgin organic olive oil. My friends couldn’t believe the tastiness as I explained that there was only one farmer’s market in all of San Francisco that had these little jewels on the rare occasion. Mid-antipasti, we looked at each other and ordered more bread to soak up the now pepper and tomato-basil infused oils until each plate was bone dry.\u003c/p>\n\u003cp>Like two kids at a science fair, we gazed at each other wide-eyed as our primi, or first course, arrived: Bellwether Farms ricotta ravioli with salsa di noci (aka walnut pesto fresco). Each bite was simply heavenly. You could taste organic fresh semolina and ricotta cheese in every bite. The pasta was cooked al dente with a generous amount of sauce, so you could combine pasta, sauce and walnut crumbs with every delicious bite.\u003c/p>\n\u003cp>For our pizze course, we chatted about the history of pizza and my travels through southern Italy. The best pizza comes from Napoli and Charlie has studied the crust, taste, and cooking methods of this thinner, light and crispy recipe quite well. We ordered the Margherita pizza, which many believe is the seminal recipe. It is fresh crushed red tomatoes with mozzarella cheese. The pizza is a good size (we left with extra pizza) and came bubbly hot with the perfect amount of burn around the edges of the rustic crust. As in Napoli, each bite was PERFECTION.\u003c/p>\n\u003cp>During this course, my friend was full, so I was forced to soldier on to dessert alone. After settling on the flourless chocolate cake with whipped cream and hazelnut praline –I am a cake WITH coffee guy — I ordered a cappuccino as my friend nursed the last of her wine to a close. The dessert was wondrous with enough cream and praline to spread on each bite. You could taste chocolate, but the cake body was light and neither too moist nor too dry like most flourless cakes. Once again, they have this recipe ROCK SOLID.\u003c/p>\n\u003cp>Even though we both live in San Francisco, we both would come back to this restaurant and we both rated Pizzaiolo an 11 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS. While we were there, we saw Charlie (the owner) stop by the table next to us to say hello to a family having dinner. He even worked the pizza oven for a time and actually made our delicious pizza!\u003c/p>\n\u003chr size=\"1\" noshade>\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 Pizzaiolo:\u003c/strong> Wednesday, August 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My boyfriend, named Justin, and I traveled across the bridge and into the now-hip neighborhood known as the Temescal to meet my friend, named Stephanie, and eat at Pizzaiolo. Parking was easy, when compared to our San Francisco streets, and the small wooden sign above the door let us know we were in the right place. \u003c/p>\n\u003cp>We had an option of indoor or outdoor dining, and with the sun being warmer on the east side of the Bay, we decided to soak in the rays and made our way to the patio. With subtle, smart décor and a good-looking staff, the ambiance at Pizzaiolo outweighs the high priced pizza.\u003c/p>\n\u003cp>The outdoor patio is one of the most welcoming, making me want to bring it home and enjoy it every day. Live chickens, an herb garden, and eclectic décor make it an inviting place to hang out with friends. We quickly noticed the staff were dressed in style choices hard to miss; 70s bell-bottoms and Afro wigs. Lucky us, it was movie night! \u003cem>Foxy Brown\u003c/em> would be screened that evening. At sundown the movie was scheduled to start, and the weekly hipster crowd would soon fill the unique theatre style seating on the patio.\u003c/p>\n\u003cp>Justin, Stephanie, and I decided to start the meal by sharing a salad. The colorful plate of roasted eggplant, yellow and pink watermelon, and subtle cheese was the highlight of the food for me that evening. We followed it with two pizzas that, while tasty and made of farm fresh items, were not worth their $19 price tag. The homemade sausage was the exception as it was very tasty.\u003c/p>\n\u003cp>Dessert was a must for this warm summer night. We all eyed the ice cram dessert that had been served to the tables on either side of us. Smooth lemon ice cream placed on a meringue cookie drizzled in a fine berry sauce and topped with crunchy toasted almonds made me go “Mmmmm.” It was delicious! Justin ordered and shared a flourless chocolate cake. The cake was enjoyable, but the lemon berry paring was out of this world! \u003c/p>\n\u003cp>I wouldn’t return to Pizzaiolo for the tasty yet over priced pizza. I would make the trip for the perfect patio pleasantry. From the courteous costumed staff, to the rosemary plants, and the bathroom art, Pizzaiolo was a gallery of visual stimulation. Their napkins were even cool!\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 Pizzaiolo:\u003c/strong> Friday, August 5, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFrom the moment I stepped into Pizzaiolo, my mouth was salivating as the smell of perfection permeated my being. With its exposed brick walls and high ceilings decorated with modern lighting and drapes, this loft-like space felt ultra hip. The wood burning oven in full view was mesmerizing and taunted us as we waited to be seated. \u003c/p>\n\u003cp>The atmosphere was lively and loud and exactly what I would expect from a popular pizza joint. As the server led us through the winding maze of this sizable restaurant, I was pleasantly surprised to find the patio had a completely different feel: quietly relaxed and laidback. \u003c/p>\n\u003cp>The wait staff was excellent: quick and pleasant, offering suggestions that were not only helpful but spot on. The meatballs over polenta and rapini were genius and disappeared within minutes. The homemade meatballs were perfectly seasoned and balanced well with the creamy polenta. I loved the added hints of saltiness from the cheesy goodness. The rapini was an interesting addition with notes of bitterness and nuttiness, which were unexpected but added complexity to the dish.\u003c/p>\n\u003cp>We ordered multiple pizzas, including the Margherita, Hoboken, and Rapini with homemade sausage\u003c/p>\n\u003cp>\u003cstrong>Margherita:\u003c/strong> The first bite was heavenly, and it was truly the best crust I have ever had on a pizza. The almost burnt crust had a crispness and lightness that I have never had before, followed by the expected chewiness that I love in great pizza crusts. It almost reminded me of Indian naan bread which I so crave. The sauce was tangy and fresh, but a little heavy on the salt for my taste. \u003c/p>\n\u003cp>\u003cstrong>Hoboken:\u003c/strong> Pizza was packed with ingredients including red pizza sauce and cheese, sweet and hot peppers, pancetta and red onions. This pizza hits you with everything: salty, sweet, spicy, sour — all over that exceptional wood burned crust.\u003c/p>\n\u003cp>\u003cstrong>Rapini with Homemade Sausage:\u003c/strong> This was unique but less enjoyable for me. The rapini was overpowering and pungent and left a bitterness that I found unpleasant, especially without any pizza sauce to balance it out. However, I found the sausage to be delicious and light.\u003c/p>\n\u003cp>The desserts were standouts for my dinner guests and me. The wood oven peaches were perfectly cooked, retaining the familiar wood-burnt taste from the pizza crusts and packed with bursts of sweetness. We did find the crème fraiche ice cream to be a little off. It tasted like frozen butter that some may find addictively appealing.\u003c/p>\n\u003cp>My dinner guests especially loved the almond tart with plum ice cream, which at first appeared simple and undressed, but the flavors were bold and well balanced. The chewiness of the almond tart, and the flakiness of the crust left a smile on our faces. We also appreciated that it was not overly sweet, but the flavor of almond shined through. The plum ice cream was perfectly tart, but a little icy for my taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was completely won over by Pizzaiolo on so many levels. The décor was fun and unique, the service was excellent, and the food was heavenly. Despite the abundance of wonderful pizza places in the Bay Area, Pizzaiolo is a standout, and I am sure to find my way back.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zarzuela: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/2011/10/07/zarzuela-reviews/\">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>https://www.youtube.com/embed/I9Z-IsJLI3c\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=Zarzuela,+Hyde+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=73.579623,66.533203&vpsrc=6&ie=UTF8&hq=Zarzuela,+Hyde+Street,+San+Francisco,+CA&t=m&cid=4833070083155729112&hnear=&ll=37.809987,-122.415075&spn=0.023734,0.036478&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=Zarzuela,+Hyde+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=73.579623,66.533203&vpsrc=6&ie=UTF8&hq=Zarzuela,+Hyde+Street,+San+Francisco,+CA&t=m&cid=4833070083155729112&hnear=&ll=37.809987,-122.415075&spn=0.023734,0.036478&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>\n2000 Hyde Street (at Union Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-346-0800\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Andy Debbane and Lucas Gasco\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lucas Gasco\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Paella, Zarzuela, oxtail stew\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15; waived for every bottle purchased from restaurant\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/pqsdw\">Map\u003c/a>\u003cbr />2000 Hyde Street\u003cbr /> San Francisco, CA 94109\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-346-0800\u003cbr />\r\n \u003ca href=\"https://ww2.kqed.org/checkplease/?p=5909\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cp>\u003cstrong>Zarzuela: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5934\">restaurant info + video\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/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 Zarzuela:\u003c/strong> Wednesday, July 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zarzuela is tucked in the residential area of Russian Hill, only blocks away from the historic, winding road of Lombard Street, overlooking the Bay and the City. Its rustic charm is inviting, and the decor screams of Spain — from the matador posters to the earthy tones of the stucco walls, you feel truly transported for an evening in this cozy space.\u003c/p>\n\u003cp>Although there are no reservations, the wait seems quick and pleasant as you watch the cable cars pass by, catching up with friends or trying to warm a date from the San Francisco breeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The host is charming and eager to please and has a smile that foretells of good things to come. Service is always with a smile and at a European pace: unrushed, but never wanting. The staff is knowledgeable, and in the 5 years I have been coming, I really haven’t noticed any turnover: this stability and consistency brings a sense of family. They are always quick to bring a carafe of perfectly blended sangria with hints of cinnamon. It’s subtle but potent; the evening starts right.\u003c/p>\n\u003cul>\nBut the true draw is always the food, my favorites:\n\u003cli>The grilled calamari with aioli is simply the best I have ever tasted. The calamari is so simply prepared, but so perfect. It is tender but textured, the smokiness of the grill touched with the perfect balance of acid, and the salt and creaminess of the aioli is to die for!\n\u003c/li>\n\u003cli>The baked goat cheese with tomato sauce, served over Spanish olive oil-crusted toast is, again, unassuming, but the freshness of the flavors pop — from the tanginess of the tomatoes to the creaminess and bite of the goat cheese, which just melts until you feel the crunch of the toast: amazing\u003c/li>\n\u003cli>They are certainly known for their poached octopus, which is seasoned with paprika and served over potatoes. It is certainly traditional Spanish fare, but unlike any I have ever tasted. Apparently the server is quick to point out that this is Gary Danko’s favorite dish. A paradox of simply preparation and complexity of a subtle flavor, this dish has hints of smoke, hints of spice, and hints of oak with a texture that is tender but unfamiliar with the star of dish being clearly the octopus\u003c/li>\n\u003cli>And in the paella — the best in the city in my view — there are no fancy sauces, just the essence of the fresh seafood infused with the smokiness of the dish and the saffron. The rice is perfectly textured with some chewiness, and then there’s the bite of the “bottom” rice that is marinated with the flavors of the paella dish. Truly memorable and well portioned\u003c/li>\n\u003c/ul>\n\u003cp>With so many choices in the city, I rarely find myself heading back to a restaurant more than once, but Zarzuela is the exception.\u003c/p>\n\u003cp>To me Zarzuela is the epitome of what San Francisco dining is all about: it’s not about finding the most popular restaurants with Michelin stars, or fine dining and celebrity chefs, for me it’s about finding where the best chefs go to eat, and where are the finds. Zarzuela, great, authentic, unpretentious, and clean food with unrushed service at a valuable price, leaves me with a smile every time I leave.\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 Zarzuela:\u003c/strong> Thursday, August 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Montserrat Caballé-Jose Carreras-Gypsy Kings music medley!\u003c/em> \u003c/p>\n\u003cp>This picturesque Russian hill neighborhood is close to one of the world’s crookedest streets and has the cable car riding right past the restaurant. This area is crawling with tourists, so going to it will feel odd to people like me who tend to avoid tourist zones in favor of San Francisco’s localized neighborhood enclaves. \u003c/p>\n\u003cp>Los turisticos create another issue here: the place gets packed early so make a reservation! The biggest drawback to this location is the lack of parking. Be ready to drive up and down the city’s steepest hills for 20+ minutes, hunting for parking and then hiking back to the restaurant.\u003c/p>\n\u003cp>The restaurant has a warm European feeling. (I adore Spanish regional cuisine, having lived in Sevilla [Andalucia] and Barcelona [Catalan] with numerous trips to Madrid [Tapas].) Chef Lucas Gasco grew up in Madrid and really knows the nuances of Spanish regional cooking. His menu is a tour de España with a variety of hot and cold tapas, Spanish entrees, and PAELLA!\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and have the experience of being part of a family. The dining space has a large main room with a high ceiling that is divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court. \u003c/p>\n\u003cp>I arrived slightly before 9:00 pm on a Thursday with NO reservation and was promptly seated at the ONLY remaining open window table. My server was friendly and knowledgeable, having worked at Zarzuela for decades. The bread is nothing special, but to my delight it was served with infused oil in which you can taste olives and a hint of garlic. The quality and texture of bread is very important when eating tapas. You need it in order to soak up each plates’ unique sauce-like component.\u003c/p>\n\u003cp>As usual, I ended up working late and dining alone that night. I began with traditional Spanish gazpacho (cold tomato soup). Zarzuela’s is rich and creamy, not too cold, and is served with baked croutons on top. You can taste the garlic, a hint of blended onion, and refreshing tomato. The perfect palate-cleansing starter for any Spanish meal.\u003c/p>\n\u003cp>Onto my 3 tapas:\u003c/p>\n\u003cp>Padrón peppers: tasty and grilled perfectly with the tiniest burned edges and rich authentic taste. There was just a hint of heat at the stems, since the heat makes the peppers sweeten a bit. The peppers could have come with more oil (this is a seasonal dish and NOT always on the menu). Padrón is a Spanish city near the border of Portugal with unique moist winds. Originally these tiny delights came only from Spain, but I’ll bet the pepper man at the Ferry Building farmers’ market gets them locally and supplies most San Francisco-area restaurants.\u003c/p>\n\u003cp>Another tapas típico is gambas al ajillo (garlic shrimp). This dish, as well as the baked goat cheese, arrives in tiny cast iron skillets. Sadly here the shrimps were frozen fresh and of medium quality and size. The presentation was perfect, with the shrimps swimming in garlic and oil. This is a dish where you reach for the bread to accompany each bite. Later when I asked if the shrimps were frozen, the waiter said yes and explained that bigger/better gambas were typically used in their paellas (made in traditional Spanish manner but cooked in steel skillets rather that traditional Spanish clayware).\u003c/p>\n\u003cp>My third hot tapas — YES, I asked for them to arrive together — came bubbly hot and floating in the iron skillet in a generous amount of cooked tomato puree. It’s a classic winner: a generous slab of super fresh, organic, Sonoma farm goat cheese. You could taste a tiny bit of onion? And also muscatel grape, delicately blended into the hearty sauce. As the cheese continues to melt, it mixes with the tomato puree. The dish comes with two baked thinly-sliced pieces of bread — the perfect crunchy contrast to the soft creamy cheese. (I could have used more than the 2 slices.)\u003c/p>\n\u003cp>Thinking ahead, I did save space for desert and could not resist ordering flan!\u003cbr>\nThis flan was absolutely spectacular: sweet, creamy, with a perfect texture and floating in a generous amount of caramelized sauce, so you can soak each spoonful of flan in the sauce before tasting each bite.\u003c/p>\n\u003cp>I would definitely come back to this restaurant with a date or group of friends in order to try more dishes and sample the paella. My rating is a 8 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS: While I was there the waiter suddenly burst into SONG in front of a large table. I had an immediate flashback to living in Sevilla upon hearing this same song. The entire restaurant would be singing together at the top of their lungs. I grew a little sad at not knowing the words well enough to help out the waiter with my contralto. VIVA ESPANA!\u003c/p>\n\u003chr size=\"1\" noshade>\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 Zarzuela:\u003c/strong> Tuesday, August 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so I’ll admit it. We tried to go to Zarzuela on a Sunday. Zarzuela is closed on Sundays. Perhaps I should read the fine print before I get excited and rush off to a new restaurant. So, I had to wait a few days and then off to Zarzuela Justin and I went for date night!\u003c/p>\n\u003cp>On a bustling corner where the cable car roars by sits this modestly decorated institution of Spanish cuisine. Street parking was impossible, so we decided to resign to the conveniently located parking garage across the street from the restaurant. We passed couples waiting outside for a table and were greeted with inviting garlic aromas. The kitchen’s perfumes let us know we would be in for a palate pleasing meal.\u003c/p>\n\u003cp>We waited in the waiting room for about 20 minutes with a group of tourists before being shown to our cozy table along the wall of beautifully decorated plates. After a short wait our server, named Carlos, greeted us. Carlos was charming, helpful, and a server I’d like to see at every restaurant I visit. He helped us make our dining selections and explained the menu with patience and an irresistible smile.\u003c/p>\n\u003cp>We started with a variety of tapas plates that came to our table with perfect timing. When I think of tapas portions, I am expecting small servings — one or two bites and it is gone. The portions at Zarzuela are generous. The presentation was pleasing to the eye, and I am impressed with how the selection changes from night to night. The highlight was the crab cakes. With a light, crunchy shell and a tasty moist center made up of the freshest ingredients, these crab cakes left me wanting more. The sangria, or shall I say grape juice, was a perfect addition to the flavor filled plates. \u003c/p>\n\u003cp>Paella Valenciana was our main course. Carlos served and dished our plates of paella with a hint of flair and showmanship. He presented the signature dish with pride. We shared this iron skillet of Spanish rice, fresh seafood, and marinated chicken and enjoyed every bite. I was looking forward to traditional paella, after visiting Spain and getting spoiled with its fine cuisine, and Zarzuela’s paella did not disappoint!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Our dessert of warm bread pudding with hints of raisins, nuts, and chocolate closed the meal on a high note. The warm, sweet, goodness solidified to me that Zarzuela is a restaurant I will share with my friends and family. Our two-hour plus dining experience was coming to an end, and the once packed restaurant was finally slowing down. We then sat back and realized what a wonderful evening we had. Zarzuela feels warm. From Carlos our server, to the perfectly cooked paella rice and the comfort of the bread pudding, I had a warm feeling as we left Zarzuela. A perfect date night with Justin!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Peter:\u003c/strong> \"They are certainly known for their poached octopus, which is seasoned with paprika and served over potatoes.\"\r\n\u003cstrong>Robert:\u003c/strong> \"Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place.\"\r\n\u003cstrong>Chelsea:\u003c/strong> \"I was looking forward to traditional paella, after visiting Spain and getting spoiled with its fine cuisine, and Zarzuela's paella did not disappoint!\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zarzuela: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5934\">restaurant info + video\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/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 Zarzuela:\u003c/strong> Wednesday, July 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Zarzuela is tucked in the residential area of Russian Hill, only blocks away from the historic, winding road of Lombard Street, overlooking the Bay and the City. Its rustic charm is inviting, and the decor screams of Spain — from the matador posters to the earthy tones of the stucco walls, you feel truly transported for an evening in this cozy space.\u003c/p>\n\u003cp>Although there are no reservations, the wait seems quick and pleasant as you watch the cable cars pass by, catching up with friends or trying to warm a date from the San Francisco breeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The host is charming and eager to please and has a smile that foretells of good things to come. Service is always with a smile and at a European pace: unrushed, but never wanting. The staff is knowledgeable, and in the 5 years I have been coming, I really haven’t noticed any turnover: this stability and consistency brings a sense of family. They are always quick to bring a carafe of perfectly blended sangria with hints of cinnamon. It’s subtle but potent; the evening starts right.\u003c/p>\n\u003cul>\nBut the true draw is always the food, my favorites:\n\u003cli>The grilled calamari with aioli is simply the best I have ever tasted. The calamari is so simply prepared, but so perfect. It is tender but textured, the smokiness of the grill touched with the perfect balance of acid, and the salt and creaminess of the aioli is to die for!\n\u003c/li>\n\u003cli>The baked goat cheese with tomato sauce, served over Spanish olive oil-crusted toast is, again, unassuming, but the freshness of the flavors pop — from the tanginess of the tomatoes to the creaminess and bite of the goat cheese, which just melts until you feel the crunch of the toast: amazing\u003c/li>\n\u003cli>They are certainly known for their poached octopus, which is seasoned with paprika and served over potatoes. It is certainly traditional Spanish fare, but unlike any I have ever tasted. Apparently the server is quick to point out that this is Gary Danko’s favorite dish. A paradox of simply preparation and complexity of a subtle flavor, this dish has hints of smoke, hints of spice, and hints of oak with a texture that is tender but unfamiliar with the star of dish being clearly the octopus\u003c/li>\n\u003cli>And in the paella — the best in the city in my view — there are no fancy sauces, just the essence of the fresh seafood infused with the smokiness of the dish and the saffron. The rice is perfectly textured with some chewiness, and then there’s the bite of the “bottom” rice that is marinated with the flavors of the paella dish. Truly memorable and well portioned\u003c/li>\n\u003c/ul>\n\u003cp>With so many choices in the city, I rarely find myself heading back to a restaurant more than once, but Zarzuela is the exception.\u003c/p>\n\u003cp>To me Zarzuela is the epitome of what San Francisco dining is all about: it’s not about finding the most popular restaurants with Michelin stars, or fine dining and celebrity chefs, for me it’s about finding where the best chefs go to eat, and where are the finds. Zarzuela, great, authentic, unpretentious, and clean food with unrushed service at a valuable price, leaves me with a smile every time I leave.\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 Zarzuela:\u003c/strong> Thursday, August 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>OK! Cue the Montserrat Caballé-Jose Carreras-Gypsy Kings music medley!\u003c/em> \u003c/p>\n\u003cp>This picturesque Russian hill neighborhood is close to one of the world’s crookedest streets and has the cable car riding right past the restaurant. This area is crawling with tourists, so going to it will feel odd to people like me who tend to avoid tourist zones in favor of San Francisco’s localized neighborhood enclaves. \u003c/p>\n\u003cp>Los turisticos create another issue here: the place gets packed early so make a reservation! The biggest drawback to this location is the lack of parking. Be ready to drive up and down the city’s steepest hills for 20+ minutes, hunting for parking and then hiking back to the restaurant.\u003c/p>\n\u003cp>The restaurant has a warm European feeling. (I adore Spanish regional cuisine, having lived in Sevilla [Andalucia] and Barcelona [Catalan] with numerous trips to Madrid [Tapas].) Chef Lucas Gasco grew up in Madrid and really knows the nuances of Spanish regional cooking. His menu is a tour de España with a variety of hot and cold tapas, Spanish entrees, and PAELLA!\u003c/p>\n\u003cp>The ambiance is welcoming with magnificent art, exposed brick walls, and an exposed line kitchen. Being a single guy, I enjoy places where I can spontaneously dine by myself and still feel like I am part of a small, casual, and unpretentious local neighborhood gathering place; where I can relax and have the experience of being part of a family. The dining space has a large main room with a high ceiling that is divided in half with a small bar and a large sunny outdoor dining patio (replete with heaters) that abuts an intimately sized bocce ball court. \u003c/p>\n\u003cp>I arrived slightly before 9:00 pm on a Thursday with NO reservation and was promptly seated at the ONLY remaining open window table. My server was friendly and knowledgeable, having worked at Zarzuela for decades. The bread is nothing special, but to my delight it was served with infused oil in which you can taste olives and a hint of garlic. The quality and texture of bread is very important when eating tapas. You need it in order to soak up each plates’ unique sauce-like component.\u003c/p>\n\u003cp>As usual, I ended up working late and dining alone that night. I began with traditional Spanish gazpacho (cold tomato soup). Zarzuela’s is rich and creamy, not too cold, and is served with baked croutons on top. You can taste the garlic, a hint of blended onion, and refreshing tomato. The perfect palate-cleansing starter for any Spanish meal.\u003c/p>\n\u003cp>Onto my 3 tapas:\u003c/p>\n\u003cp>Padrón peppers: tasty and grilled perfectly with the tiniest burned edges and rich authentic taste. There was just a hint of heat at the stems, since the heat makes the peppers sweeten a bit. The peppers could have come with more oil (this is a seasonal dish and NOT always on the menu). Padrón is a Spanish city near the border of Portugal with unique moist winds. Originally these tiny delights came only from Spain, but I’ll bet the pepper man at the Ferry Building farmers’ market gets them locally and supplies most San Francisco-area restaurants.\u003c/p>\n\u003cp>Another tapas típico is gambas al ajillo (garlic shrimp). This dish, as well as the baked goat cheese, arrives in tiny cast iron skillets. Sadly here the shrimps were frozen fresh and of medium quality and size. The presentation was perfect, with the shrimps swimming in garlic and oil. This is a dish where you reach for the bread to accompany each bite. Later when I asked if the shrimps were frozen, the waiter said yes and explained that bigger/better gambas were typically used in their paellas (made in traditional Spanish manner but cooked in steel skillets rather that traditional Spanish clayware).\u003c/p>\n\u003cp>My third hot tapas — YES, I asked for them to arrive together — came bubbly hot and floating in the iron skillet in a generous amount of cooked tomato puree. It’s a classic winner: a generous slab of super fresh, organic, Sonoma farm goat cheese. You could taste a tiny bit of onion? And also muscatel grape, delicately blended into the hearty sauce. As the cheese continues to melt, it mixes with the tomato puree. The dish comes with two baked thinly-sliced pieces of bread — the perfect crunchy contrast to the soft creamy cheese. (I could have used more than the 2 slices.)\u003c/p>\n\u003cp>Thinking ahead, I did save space for desert and could not resist ordering flan!\u003cbr>\nThis flan was absolutely spectacular: sweet, creamy, with a perfect texture and floating in a generous amount of caramelized sauce, so you can soak each spoonful of flan in the sauce before tasting each bite.\u003c/p>\n\u003cp>I would definitely come back to this restaurant with a date or group of friends in order to try more dishes and sample the paella. My rating is a 8 on a 1 to 10 scale.\u003c/p>\n\u003cp>PS: While I was there the waiter suddenly burst into SONG in front of a large table. I had an immediate flashback to living in Sevilla upon hearing this same song. The entire restaurant would be singing together at the top of their lungs. I grew a little sad at not knowing the words well enough to help out the waiter with my contralto. VIVA ESPANA!\u003c/p>\n\u003chr size=\"1\" noshade>\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 Zarzuela:\u003c/strong> Tuesday, August 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so I’ll admit it. We tried to go to Zarzuela on a Sunday. Zarzuela is closed on Sundays. Perhaps I should read the fine print before I get excited and rush off to a new restaurant. So, I had to wait a few days and then off to Zarzuela Justin and I went for date night!\u003c/p>\n\u003cp>On a bustling corner where the cable car roars by sits this modestly decorated institution of Spanish cuisine. Street parking was impossible, so we decided to resign to the conveniently located parking garage across the street from the restaurant. We passed couples waiting outside for a table and were greeted with inviting garlic aromas. The kitchen’s perfumes let us know we would be in for a palate pleasing meal.\u003c/p>\n\u003cp>We waited in the waiting room for about 20 minutes with a group of tourists before being shown to our cozy table along the wall of beautifully decorated plates. After a short wait our server, named Carlos, greeted us. Carlos was charming, helpful, and a server I’d like to see at every restaurant I visit. 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We shared this iron skillet of Spanish rice, fresh seafood, and marinated chicken and enjoyed every bite. I was looking forward to traditional paella, after visiting Spain and getting spoiled with its fine cuisine, and Zarzuela’s paella did not disappoint!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our dessert of warm bread pudding with hints of raisins, nuts, and chocolate closed the meal on a high note. The warm, sweet, goodness solidified to me that Zarzuela is a restaurant I will share with my friends and family. Our two-hour plus dining experience was coming to an end, and the once packed restaurant was finally slowing down. We then sat back and realized what a wonderful evening we had. Zarzuela feels warm. From Carlos our server, to the perfectly cooked paella rice and the comfort of the bread pudding, I had a warm feeling as we left Zarzuela. A perfect date night with Justin!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 8 (#608) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>DOSA on Fillmore\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5795\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Sapore Italiano Ristorante\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5801\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5824\">recipe\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Gather\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5799\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/PvW_9VJX11I\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/cp608iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/leslie-season6-100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.hearstranchwinery.com\">\u003cstrong>2008 Hearst Ranch “Three Sisters Cuvee,” Paso Robles, California $20\u003c/strong>\u003c/a>\u003cbr>\nFrom the folks who bring you Hearst Ranch beef comes a wine that pairs beautifully with a grilled sirloin. A blend of Syrah, Grenache, and Mourvedre, this Rhone-style red is smooth, smoky, and plush. A deliciously affordable sip for those who crave bold.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breggo.com\">\u003cstrong>2010 Breggo Pinot Gris, Anderson Valley, California $25\u003c/strong>\u003c/a>\u003cbr>\nA superstar when it comes to aromatic whites, Breggo’s Pinot Gris captures the grape’s elusive pale pink hue and couples it with a sumptuous texture. It’s a white for lovers of uniqueness. Serve alongside creamy cheeses, spicy fare, and sushi.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>DOSA on Fillmore: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5795\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/9k8iaZSo9zQ\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=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&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=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&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>\n1700 Fillmore Street (at Post Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n995 Valencia Street (at 21st Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-3672 (Fillmore Street location); 415-642-3672 (Valencia Street location)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:comments@dosasf.com\">comments@dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dosasf.com\">dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@dosasf\">@dosasf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/DOSA/107397076477\">DOSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Anjan and Emily Mitra\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anjan Mitra\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cherie Mega\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> South Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Watermelon and paneer salad, Chennai Chicken, Dahi Vada, Spicy Mung Dosa, spiced lamb chops, Kerala Fish Moilee, prawn masala\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> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Fillmore Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Valencia Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every night\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/dosa-on-fillmore\">Yes, Fillmore Street location\u003c/a>; \u003ca href=\"http://www.opentable.com/dosa-on-valencia\">Yes, Valencia Street location\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Fillmore Street location: Large (100+ seats); Valencia Street location: Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>DOSA on Fillmore: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5795\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9k8iaZSo9zQ'\n title='//www.youtube.com/embed/9k8iaZSo9zQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&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=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&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>\n1700 Fillmore Street (at Post Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n995 Valencia Street (at 21st Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-3672 (Fillmore Street location); 415-642-3672 (Valencia Street location)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:comments@dosasf.com\">comments@dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dosasf.com\">dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@dosasf\">@dosasf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/DOSA/107397076477\">DOSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Anjan and Emily Mitra\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anjan Mitra\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cherie Mega\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> South Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Watermelon and paneer salad, Chennai Chicken, Dahi Vada, Spicy Mung Dosa, spiced lamb chops, Kerala Fish Moilee, prawn masala\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> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Fillmore Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Valencia Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every night\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/dosa-on-fillmore\">Yes, Fillmore Street location\u003c/a>; \u003ca href=\"http://www.opentable.com/dosa-on-valencia\">Yes, Valencia Street location\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Fillmore Street location: Large (100+ seats); Valencia Street location: Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dining room was filled with a mixture of larger size groups and couples obviously on dates. And I would say it is the perfect atmosphere to celebrate an occasion with friends or to feel like you are out on the town. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Suzanne:\u003c/strong> \"This watermelon, paneer, and sprouted mung bean salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa's unique appeal.\" \r\n\u003cstrong>Mike:\u003c/strong> \" I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames.\"\r\n\r\n\u003cstrong>Cathy:\u003c/strong> \"We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold.\"",
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"description": "Suzanne: "This watermelon, paneer, and sprouted mung bean salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa's unique appeal." \r\nMike: " I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames."\r\n\r\nCathy: "We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dining room was filled with a mixture of larger size groups and couples obviously on dates. And I would say it is the perfect atmosphere to celebrate an occasion with friends or to feel like you are out on the town. \u003c/p>\n\n\u003c/div>\u003c/p>",
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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/s6ajGTogt1s\u003c/p>\n\u003cp>\u003ca href=\"http://www.hearstranchwinery.com\">\u003cstrong>2008 Hearst Ranch “Three Sisters Cuvee,” Paso Robles, California $20\u003c/strong>\u003c/a>\u003cbr>\nFrom the folks who bring you Hearst Ranch beef comes a wine that pairs beautifully with a grilled sirloin. A blend of Syrah, Grenache, and Mourvedre, this Rhone-style red is smooth, smoky, and plush. A deliciously affordable sip for those who crave bold.\u003c/p>\n\u003cp>\u003ca href=\"http://www.breggo.com\">\u003cstrong>2010 Breggo Pinot Gris, Anderson Valley, California $25\u003c/strong>\u003c/a>\u003cbr>\nA superstar when it comes to aromatic whites, Breggo’s Pinot Gris captures the grape’s elusive pale pink hue and couples it with a sumptuous texture. It’s a white for lovers of uniqueness. Serve alongside creamy cheeses, spicy fare, and sushi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp608-winetip560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp608-winetip560.jpg\" alt=\"Wines on set from episode 607 of Check, Please! Bay Area\" title=\"Wines on set from episode 607 of Check, Please! Bay Area\" class=\"alignleft size-full wp-image-5804\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp608-winetip560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp608-winetip560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area host, Leslie Sbrocco shares alternative packaging trends for wine.",
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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/s6ajGTogt1s'\n title='//www.youtube.com/embed/s6ajGTogt1s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ca href=\"http://www.hearstranchwinery.com\">\u003cstrong>2008 Hearst Ranch “Three Sisters Cuvee,” Paso Robles, California $20\u003c/strong>\u003c/a>\u003cbr>\nFrom the folks who bring you Hearst Ranch beef comes a wine that pairs beautifully with a grilled sirloin. A blend of Syrah, Grenache, and Mourvedre, this Rhone-style red is smooth, smoky, and plush. A deliciously affordable sip for those who crave bold.\u003c/p>\n\u003cp>\u003ca href=\"http://www.breggo.com\">\u003cstrong>2010 Breggo Pinot Gris, Anderson Valley, California $25\u003c/strong>\u003c/a>\u003cbr>\nA superstar when it comes to aromatic whites, Breggo’s Pinot Gris captures the grape’s elusive pale pink hue and couples it with a sumptuous texture. It’s a white for lovers of uniqueness. Serve alongside creamy cheeses, spicy fare, and sushi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp608-winetip560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp608-winetip560.jpg\" alt=\"Wines on set from episode 607 of Check, Please! Bay Area\" title=\"Wines on set from episode 607 of Check, Please! Bay Area\" class=\"alignleft size-full wp-image-5804\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp608-winetip560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp608-winetip560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Gather: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5799\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/SN3eXd5g27I\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=Gather,+Oxford+Street,+Berkeley,+CA&aq=0&sll=37.785368,-122.432842&sspn=0.029711,0.04549&vpsrc=6&ie=UTF8&hq=Gather,+Oxford+Street,+Berkeley,+CA&t=m&cid=14481954258827834706&hnear=&ll=37.880883,-122.263412&spn=0.023711,0.036478&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=Gather,+Oxford+Street,+Berkeley,+CA&aq=0&sll=37.785368,-122.432842&sspn=0.029711,0.04549&vpsrc=6&ie=UTF8&hq=Gather,+Oxford+Street,+Berkeley,+CA&t=m&cid=14481954258827834706&hnear=&ll=37.880883,-122.263412&spn=0.023711,0.036478&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>\n2200 Oxford Street (at Allston Way)\u003cbr>\nBerkeley, CA 94704\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@gatherrestaurant.com\">info@gatherrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://gatherrestaurant.com\">gatherrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@gatherberkeley\">@gatherberkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/GatherRestaurant\">Gather Restaurant\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Ari Derfel and Eric Fenster\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sean Baker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Adam Weiss\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Rustic, Artisanal California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Vegan charcuterie\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> none\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm (brunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch 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"content": "\u003cp>\u003cstrong>Gather: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The dinner menu above illuminates the creative combination of quality, pristine ingredients that Gather is all about. Unfortunately, it doesn’t show you how artfully each dish is presented on the plate or how delightful the ingredients smell and taste. You’ll have to go and see, smell and taste for yourself. And, I highly recommend that you do. \u003c/p>\n\u003cp>I can easily say that Gather is my favorite place to eat. I have eaten there a couple of dozen times since it opened in the winter of 2009. I look forward to eating there like no other restaurant. Why? It’s mainly for the food, but I also admire the thought and care put into the decor where most everything is fashioned from something recycled — from the “bench” made out of worn leather belts to the wall art in the bar made of recycled packaging materials. I also love to watch the delight on my fellow diners’ faces as they bite into a slice of pizza or see and taste the famed vegan “charcuterie” for the first time. It’s obvious that the servers love the restaurant too, as they proudly recite where almost every ingredient comes from. And if they don’t know, they will find out for you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love Gather because I always leave feeling satisfied and happy. Not full and wishing I hadn’t eaten that last bite of pasta or pork or dessert. The chef, Sean Baker, knows how to make things like tofu skins, seaweed, purslane and watercress blossoms taste really good while also producing some the best pizza in the Bay Area, replacing cheese with cashew garlic puree. One of my favorite dishes on a recent visit was the Yuba “pappardelle” where the “bolognese” sauce was made from smoked okra, the “noodles” from nama yuba — a creamy soft cheese-textured soy milk skin with a nutty and sweet flavor — rapini and roasted porcini mushrooms. Pure genius in a bowl and healthy, too!\u003c/p>\n\u003cp>The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened. It’s made with blanched kale, roasted vegetables (carrots or squash), crispy capers, pine nuts, a tart lemony dressing and Fiscalini cheese floating on the top. It’s surprisingly filling, and a bargain for the portion that is served. Most times I will order a seafood dish from the starter side of the menu and I especially like the crudos — halibut or salmon — made with pristinely fresh fish and accompanied by flavorful ingredients like roe puree and beet vinaigrette. \u003c/p>\n\u003cp>On my earlier visits, I would always order the vegan charcuterie, which is served on a large wood platter and is a smorgasboard of small vegetable creations, such as “watermelon several ways, smoked olive, saba” or “pulled mushroom, charred peanuts, pistachio and seaweeds.” But more often than not now, I like to create a menu choosing items from each section of the menu — the starters, pizzas, salads, and soup and the large plates — or by choosing several dishes from starters and then a dessert. This really is the way to eat at Gather: choose what looks tasty and interesting to you and you can’t go wrong. If you’re particularly hungry, I find the spicy barbecued young chicken to be the most filling dish on the menu. It’s served with baked beans, greens, cornbread panzanella, and grilled bacon. The chicken is so incredibly tender at first I thought I might be biting into tofu! \u003c/p>\n\u003cp>The highlight of my latest meal at Gather was a “special.” It was a pork dish with a soft poached egg and fried cornbread with pepper oil. The pork meat was from the shoulder and formed into a terrine. It was so unique and flavorful that is hard to describe it adequately, but I hope to find it on the menu again at a subsequent visit.\u003c/p>\n\u003cp>My friend and I opted for wines by the glass, as it was a “school night.” We both had the 2010 Cinsault, Phoenix Ranch from Lodi and shared a glass of the Handley Pinot Noir from the Anderson Valley. Both wines were lovely with the food. For diners who like cocktails, Gather has an extensive menu of creative libations to choose from and my husband always finds a good brew to drink with his meal. \u003c/p>\n\u003cp>What else can I say? I can’t wait to go back! See you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As vegetarians, my husband and I were very excited to see Gather’s commitment to local, sustainable, and mostly vegetarian and vegan options on their website. We immediately liked the open space, medium wood tones, and ambiance. Though we arrived significantly early for our reservation, the waitstaff was able to seat us after only a 10 minute wait, just enough time to order a delicious specialty cocktail expertly and swiftly made directly in front us by a mixologist. \u003c/p>\n\u003cp>Once seated, our meal began with the vegan “charcuterie,” which we had curiously been waiting to try. The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night. The dish came on a wooden plank and with helpful ”cheat-sheet.” The charcuterie consisted of 4 distinct piles: the “pulled mushroom” was the most traditional of all, seeming more like an Asian peanut slaw with small mushrooms than a pork product. The next portion appeared to be a combination of potato and mushroom puree served with a slice of dehydrated onion, which was packed with flavor and one of our favorites of the night. The next was watermelon served several ways, including watermelon foam and prosciutto-like watermelon, which was a bit overpowered by pungent olive flavor. Finally came the sliced seasonal stone fruit with sweet walnut foam, which was relatively simple, yet tasty. Although we certainly appreciated the unique flavors and textures of the dishes, we did not see the need to tout vegetable appeal by simulating meat. In fact, sometimes the “charcuterie” appeared to mask the naturally delicious flavors of the seasonal and local fruits and vegetables rather than bringing them out.\u003c/p>\n\u003cp>Throughout the night, we saw pizza after pizza being brought out, tipping us off to the popularity of this entrée. I have often said that if I had to choose one dish to have every day for the rest of my life, it would probably be pizza. Unfortunately, it would not be pizza from Gather. We ordered the vegan spicy tomato pizza with olives and capers and cashew “cheese.” The crispy yet chewy and slightly burnt crust was certainly the best part of the pizza. The olives and capers were not prominent, the cashew cheese had a bit too runny of a consistency, the tomato sauce was overly acidic, and the pizza was especially marred by the lack of any spiciness. Perhaps we could have overlooked our disappointment had it not been for the accompanying kale salad, which screamed lemon flavor but little else. I have many a night made vegan pizza with a side salad for dinner at home, and Gather provided no motivation to leave the house. \u003c/p>\n\u003cp>For dessert, we decided on the blueberry baked custard, which, though we enjoyed it more than the entrée, we were disappointed by the meager amount of blueberries, which are in full bounty. The pepper ice cream that accompanied the custard, however, was well executed with bright bell pepper notes and natural sweetness. In all, it is hard to know if we chose the wrong dishes or had unreasonable expectations. Throughout the meal, the staff was very friendly and service was prompt. The cocktails and wine were excellent, and the charcuterie certainly provided a novel taste sensation. We always enjoy an excuse to explore the East Bay, but with all the restaurants to try in the Bay Area, it is unlikely we would return to Gather without a pressing recommendation that we had missed some deserving dish. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Wednesday, July 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To avoid the San Francisco city rush hour traffic, my wife and I departed Burlingame around 4:45 crossed the San Mateo Bridge and headed north toward Berkeley. Gather borders the UC Berkeley campus across the street from the football stadium. We found metered street parking a block away from the restaurant and we arrived at Gather around 5:30 for our 6:45 reservation. Their dinner service starts at 5pm so we decided to dine early. The hostess told us all their tables were booked from 7pm on, so she asked if we could complete our meal prior to the 7pm seating. The restaurant filled to capacity by time we left. Even at room capacity, table discussion was not inhibited. \u003c/p>\n\u003cp>We were seated at a table adjoining a long bench seat that runs the length of the street side glass wall. The room is spacious and has a high ceiling with an open kitchen area so food preparation can be observed. The bar is in a separate room adjacent to the kitchen area. The long bench seat cushion in the main room is constructed of donated used belts, buckles removed, attached together side by side. I asked our waitress Elizabeth, if the belts on the seat had anything to do with the restaurant name, “Gather,” as in cinching one’s pants, and she assured me it did not. Elizabeth is an original staff member and explained that much of the restaurant’s furnishings and interior decoration were made up of recycled items. The hanging ceiling lampshades are fishnets from Thailand. The tables are made from wood from high school bleachers and a watershed. The bar top is constructed from a single fallen tree. The wall tiles in the kitchen are from a kiln in Napa, and the check holders are recycled cutting boards. These are unique impressions that could be publicized as a notation on the menu. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After reviewing some of Elizabeth’s menu suggestions, I decided to go “all squash.” I started the meal with a house original cocktail named Humo Dulce. This was the only disappointing element of our meal. It lacked any distinct taste. My wife and I decided to share an appetizer, stuffed squash blossoms. The menu describes it as ricotta, corn, smoked olives, pollen puree, ratatouille vinaigrette, and basil. It was quite delicious. We chose for our entrées the Prather Ranch burger and I had the Young Squashes. My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce. The vegetable risotto with the pesto accompanying my squash main dish was also delightful. A glass of red wine, Aglianico from Salerno, to accompany the meal was very pleasant. We each had desserts; my wife had the blueberry baked custard, and I had to try the chocolate ravioli. The ravioli was a rich dark chocolate with a marshmallow filling. I had a tasty dessert cocktail called a “Shot in the dark” that I recommend. Food portions are of average size and our courses arrived in a timely manner. The combination of the quality of the food, the preparation and the unique recipes provide an extremely pleasing dining experience. The food is very good. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Cathy:\u003c/strong> \"The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened.\"\r\n\u003cstrong>Suzanne:\u003c/strong> \"The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night.\"\r\n\u003cstrong>Mike:\u003c/strong> \"My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gather: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5813\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The dinner menu above illuminates the creative combination of quality, pristine ingredients that Gather is all about. Unfortunately, it doesn’t show you how artfully each dish is presented on the plate or how delightful the ingredients smell and taste. You’ll have to go and see, smell and taste for yourself. And, I highly recommend that you do. \u003c/p>\n\u003cp>I can easily say that Gather is my favorite place to eat. I have eaten there a couple of dozen times since it opened in the winter of 2009. I look forward to eating there like no other restaurant. Why? It’s mainly for the food, but I also admire the thought and care put into the decor where most everything is fashioned from something recycled — from the “bench” made out of worn leather belts to the wall art in the bar made of recycled packaging materials. I also love to watch the delight on my fellow diners’ faces as they bite into a slice of pizza or see and taste the famed vegan “charcuterie” for the first time. It’s obvious that the servers love the restaurant too, as they proudly recite where almost every ingredient comes from. And if they don’t know, they will find out for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love Gather because I always leave feeling satisfied and happy. Not full and wishing I hadn’t eaten that last bite of pasta or pork or dessert. The chef, Sean Baker, knows how to make things like tofu skins, seaweed, purslane and watercress blossoms taste really good while also producing some the best pizza in the Bay Area, replacing cheese with cashew garlic puree. One of my favorite dishes on a recent visit was the Yuba “pappardelle” where the “bolognese” sauce was made from smoked okra, the “noodles” from nama yuba — a creamy soft cheese-textured soy milk skin with a nutty and sweet flavor — rapini and roasted porcini mushrooms. Pure genius in a bowl and healthy, too!\u003c/p>\n\u003cp>The salads are always a delicious surprise. One of my go-to dishes is the kale salad, which has been a staple on the menu since the restaurant opened. It’s made with blanched kale, roasted vegetables (carrots or squash), crispy capers, pine nuts, a tart lemony dressing and Fiscalini cheese floating on the top. It’s surprisingly filling, and a bargain for the portion that is served. Most times I will order a seafood dish from the starter side of the menu and I especially like the crudos — halibut or salmon — made with pristinely fresh fish and accompanied by flavorful ingredients like roe puree and beet vinaigrette. \u003c/p>\n\u003cp>On my earlier visits, I would always order the vegan charcuterie, which is served on a large wood platter and is a smorgasboard of small vegetable creations, such as “watermelon several ways, smoked olive, saba” or “pulled mushroom, charred peanuts, pistachio and seaweeds.” But more often than not now, I like to create a menu choosing items from each section of the menu — the starters, pizzas, salads, and soup and the large plates — or by choosing several dishes from starters and then a dessert. This really is the way to eat at Gather: choose what looks tasty and interesting to you and you can’t go wrong. If you’re particularly hungry, I find the spicy barbecued young chicken to be the most filling dish on the menu. It’s served with baked beans, greens, cornbread panzanella, and grilled bacon. The chicken is so incredibly tender at first I thought I might be biting into tofu! \u003c/p>\n\u003cp>The highlight of my latest meal at Gather was a “special.” It was a pork dish with a soft poached egg and fried cornbread with pepper oil. The pork meat was from the shoulder and formed into a terrine. It was so unique and flavorful that is hard to describe it adequately, but I hope to find it on the menu again at a subsequent visit.\u003c/p>\n\u003cp>My friend and I opted for wines by the glass, as it was a “school night.” We both had the 2010 Cinsault, Phoenix Ranch from Lodi and shared a glass of the Handley Pinot Noir from the Anderson Valley. Both wines were lovely with the food. For diners who like cocktails, Gather has an extensive menu of creative libations to choose from and my husband always finds a good brew to drink with his meal. \u003c/p>\n\u003cp>What else can I say? I can’t wait to go back! See you there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Saturday, July 16, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As vegetarians, my husband and I were very excited to see Gather’s commitment to local, sustainable, and mostly vegetarian and vegan options on their website. We immediately liked the open space, medium wood tones, and ambiance. Though we arrived significantly early for our reservation, the waitstaff was able to seat us after only a 10 minute wait, just enough time to order a delicious specialty cocktail expertly and swiftly made directly in front us by a mixologist. \u003c/p>\n\u003cp>Once seated, our meal began with the vegan “charcuterie,” which we had curiously been waiting to try. The charcuterie approached the fabled realms of molecular gastronomy, which was a new experience for us, and the highlight of the night. The dish came on a wooden plank and with helpful ”cheat-sheet.” The charcuterie consisted of 4 distinct piles: the “pulled mushroom” was the most traditional of all, seeming more like an Asian peanut slaw with small mushrooms than a pork product. The next portion appeared to be a combination of potato and mushroom puree served with a slice of dehydrated onion, which was packed with flavor and one of our favorites of the night. The next was watermelon served several ways, including watermelon foam and prosciutto-like watermelon, which was a bit overpowered by pungent olive flavor. Finally came the sliced seasonal stone fruit with sweet walnut foam, which was relatively simple, yet tasty. Although we certainly appreciated the unique flavors and textures of the dishes, we did not see the need to tout vegetable appeal by simulating meat. In fact, sometimes the “charcuterie” appeared to mask the naturally delicious flavors of the seasonal and local fruits and vegetables rather than bringing them out.\u003c/p>\n\u003cp>Throughout the night, we saw pizza after pizza being brought out, tipping us off to the popularity of this entrée. I have often said that if I had to choose one dish to have every day for the rest of my life, it would probably be pizza. Unfortunately, it would not be pizza from Gather. We ordered the vegan spicy tomato pizza with olives and capers and cashew “cheese.” The crispy yet chewy and slightly burnt crust was certainly the best part of the pizza. The olives and capers were not prominent, the cashew cheese had a bit too runny of a consistency, the tomato sauce was overly acidic, and the pizza was especially marred by the lack of any spiciness. Perhaps we could have overlooked our disappointment had it not been for the accompanying kale salad, which screamed lemon flavor but little else. I have many a night made vegan pizza with a side salad for dinner at home, and Gather provided no motivation to leave the house. \u003c/p>\n\u003cp>For dessert, we decided on the blueberry baked custard, which, though we enjoyed it more than the entrée, we were disappointed by the meager amount of blueberries, which are in full bounty. The pepper ice cream that accompanied the custard, however, was well executed with bright bell pepper notes and natural sweetness. In all, it is hard to know if we chose the wrong dishes or had unreasonable expectations. Throughout the meal, the staff was very friendly and service was prompt. The cocktails and wine were excellent, and the charcuterie certainly provided a novel taste sensation. We always enjoy an excuse to explore the East Bay, but with all the restaurants to try in the Bay Area, it is unlikely we would return to Gather without a pressing recommendation that we had missed some deserving dish. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed Gather:\u003c/strong> Wednesday, July 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To avoid the San Francisco city rush hour traffic, my wife and I departed Burlingame around 4:45 crossed the San Mateo Bridge and headed north toward Berkeley. Gather borders the UC Berkeley campus across the street from the football stadium. We found metered street parking a block away from the restaurant and we arrived at Gather around 5:30 for our 6:45 reservation. Their dinner service starts at 5pm so we decided to dine early. The hostess told us all their tables were booked from 7pm on, so she asked if we could complete our meal prior to the 7pm seating. The restaurant filled to capacity by time we left. Even at room capacity, table discussion was not inhibited. \u003c/p>\n\u003cp>We were seated at a table adjoining a long bench seat that runs the length of the street side glass wall. The room is spacious and has a high ceiling with an open kitchen area so food preparation can be observed. The bar is in a separate room adjacent to the kitchen area. The long bench seat cushion in the main room is constructed of donated used belts, buckles removed, attached together side by side. I asked our waitress Elizabeth, if the belts on the seat had anything to do with the restaurant name, “Gather,” as in cinching one’s pants, and she assured me it did not. Elizabeth is an original staff member and explained that much of the restaurant’s furnishings and interior decoration were made up of recycled items. The hanging ceiling lampshades are fishnets from Thailand. The tables are made from wood from high school bleachers and a watershed. The bar top is constructed from a single fallen tree. The wall tiles in the kitchen are from a kiln in Napa, and the check holders are recycled cutting boards. These are unique impressions that could be publicized as a notation on the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After reviewing some of Elizabeth’s menu suggestions, I decided to go “all squash.” I started the meal with a house original cocktail named Humo Dulce. This was the only disappointing element of our meal. It lacked any distinct taste. My wife and I decided to share an appetizer, stuffed squash blossoms. The menu describes it as ricotta, corn, smoked olives, pollen puree, ratatouille vinaigrette, and basil. It was quite delicious. We chose for our entrées the Prather Ranch burger and I had the Young Squashes. My wife said the burger was absolutely scrumptious, especially the taste of the aioli, a caramelized shallot-tomato sauce. The vegetable risotto with the pesto accompanying my squash main dish was also delightful. A glass of red wine, Aglianico from Salerno, to accompany the meal was very pleasant. We each had desserts; my wife had the blueberry baked custard, and I had to try the chocolate ravioli. The ravioli was a rich dark chocolate with a marshmallow filling. I had a tasty dessert cocktail called a “Shot in the dark” that I recommend. Food portions are of average size and our courses arrived in a timely manner. The combination of the quality of the food, the preparation and the unique recipes provide an extremely pleasing dining experience. The food is very good. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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