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"content": "\u003cp>\u003cstrong>Sapore Italiano Ristorante: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5801\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5824\">recipe\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/SfBEcQrqeJU\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=Sapore+Italiano+Ristorante,+Burlingame+Avenue,+Burlingame,+CA&aq=0&sll=37.869347,-122.26602&sspn=0.029677,0.04549&vpsrc=6&ie=UTF8&hq=Sapore+Italiano+Ristorante,&hnear=Burlingame+Ave,+Burlingame,+California&t=m&cid=5614575125349755610&ll=37.588595,-122.345724&spn=0.023805,0.036478&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=Sapore+Italiano+Ristorante,+Burlingame+Avenue,+Burlingame,+CA&aq=0&sll=37.869347,-122.26602&sspn=0.029677,0.04549&vpsrc=6&ie=UTF8&hq=Sapore+Italiano+Ristorante,&hnear=Burlingame+Ave,+Burlingame,+California&t=m&cid=5614575125349755610&ll=37.588595,-122.345724&spn=0.023805,0.036478&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>\n1447 Burlingame Avenue (at El Camino Real)\u003cbr>\nBurlingame, CA 94010\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot (back of restaurant after 6pm), paid lot (back of restaurant until 6pm)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-348-3277\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:saporeitaliano@yahoo.com\">saporeitaliano@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.saporeitaliano.org\">saporeitaliano.org\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Sapore-Italiano/45214442621\">Sapore Italiano\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Elio D’Urzo, Angelo Cucco, Mario Di Paola, and Massimo Sarubbi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mario Di Paola\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Angelo Cucco\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sacchetto Vegetariano and any homemade pasta\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-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Only for parties of 20 or more people\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for more than 10 people\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/sapore-italiano\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot (back of restaurant after 6pm), paid lot (back of restaurant until 6pm)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-348-3277\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:saporeitaliano@yahoo.com\">saporeitaliano@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.saporeitaliano.org\">saporeitaliano.org\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Sapore-Italiano/45214442621\">Sapore Italiano\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Elio D’Urzo, Angelo Cucco, Mario Di Paola, and Massimo Sarubbi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mario Di Paola\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Angelo Cucco\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sacchetto Vegetariano and any homemade pasta\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-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Only for parties of 20 or more people\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for more than 10 people\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/sapore-italiano\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sapore Italiano Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5824\">recipe\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/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 Sapore Italiano Ristorante:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sapore Italiano Ristorante is a journey into Southern Italy. Italian food, Italian owners, Italian chefs, and Italian waiters, all in an Italian setting. Sapore is located at the west end of Burlingame Avenue just off El Camino Real. There is ample parking on Burlingame Avenue in the parking area at the corner of El Camino, and behind the restaurant in the large parking lot that services the back entrances to Sapore and the adjoining businesses. The outside tables welcome customers into the attractive front bar area that serves the full assortment of adult beverages and is a nightly seating alternative to table dining. The main room feels like you have stepped into a European locale and the downstairs walls have large unique amusing photos that display the Italian attitude. The tables on the balcony overlook the main room and provide a view of the entire restaurant in a more private setting. The upstairs main room accommodates large groups of 50 or more and can be reserved for private affairs. \u003c/p>\n\u003cp>Sapore was created and is owned by four friends, all born in Italy. Together they have a combination of over one hundred years of restaurant experience. Elio and Massimo greet and take you into the Italian experience and introduce a menu of wonderful Southern Italian recipes, expertly seasoned, that satisfy all things Italian. Chefs Mario and Angelo, both trained in Italy, manage a kitchen that delivers great food made only from fresh ingredients and prepared in the old world style. Executive chef Mario, developed his culinary expertise at the Palermo Culinary Institute in Sicily. He and chef Angelo present great tasting servings that make you want to come back. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sapore” means flavor, and this is what this authentic Italian ristorante is all about. We were introduced to our meal with a basket of fresh bread, baked in the restaurant daily and an onion and caper olive oil dip. Our waiter, Maurizio, poured the Chianti Classico we chose from the ample wine list of Italian and domestics. Our group started our meal with a plate of antipasto delle due Sicilie, a combination of antipasti dishes prepared for four. The arrangement consisted of caprese (fresh mozzarella and tomato), caponata (a mixture of eggplant and onions on toasted bread), prosciutto (thin sliced ham), bruschetta (chopped tomatoes on bread) and crostini di salmone (smoked salmon with mascarpone cheese). The soup of the day was their minestrone made of homemade broth and chopped fresh vegetables and is different from the typical canned versions. \u003c/p>\n\u003cp>The signature dishes of Sapore are their pastas. There are eight choices on their menu, and they will put a different sauce on the pasta of your choice if that is your preference. We each chose a different pasta dish so we could sample their different tastes. One was Spaghetti Aglio e Olio, spaghetti with olive oil, garlic and pepper flakes. We also had Gnocchi di Patate al Gorgonzola, homemade potato dumplings in a gorgonzola and parmesan cheese sauce, Ravioli di Ricotta e Spinaci — homemade ravioli stuffed with spinach and ricotta cheese in a light tomato sauce — and lastly Fettuccine Bolognese, their homemade fettuccine with a tomato meat sauce. We also sampled a side dish that is served on their lunch menu, Parmiggiana di Melanzane, eggplant with fresh mozzarella and tomato sauce. I ordered this for our party to taste, having had it for lunch at a prior visit. It is delicious and our group agreed. \u003c/p>\n\u003cp>Our desserts were also shared. They consisted of tiramisu which is made fresh daily with ladyfingers soaked in a morning brew of espresso with mocha flavored whipped cream and mascarpone. Sapore’s tiramisu will meet the taste challenge of any other similar recipe. Affogato al Caffe is their artisan gelato with espresso and Semifreddo alla Nocciola is a homemade ice cream with caramelized hazelnuts and chocolate sauce. Another way to enjoy the assortment is to order the Dolce del Sapore, a plate of various desserts. \u003c/p>\n\u003cp>Sapore also has pizza, chicken, veal, prawns, and salmon entrees. They serve a unique Sacchetto Vegetariano, a homemade stuffed pasta with fresh vegetables, mozzarella, and a light tomato cream sauce. Chef Mario’s wife is vegan and he is familiar to the alternative needs for those with diet restrictions and will accommodate accordingly. Gluten-free and other substitute pastas are available. \u003c/p>\n\u003cp>Cafe Sapore, a combination espresso bar and café, recently opened four blocks away serving breakfast, lunch, and take out dinners. Fresh pastas and sauces can be picked up and quickly prepared in your own kitchen. A 3 minute boil of your pasta and heating of your sauce of choice provides a ready to eat meal at home. An assortment of sandwiches, panini, salads, and daily specials can be enjoyed on site or brought home as take out. A variety of homemade artisan gelato is made daily. More than one visit is required to fully enjoy the variety of great choices of each course at Sapore Italiano and Cafe Sapore. With two locations close to each other to service their customers, Sapore Italiano is expanding its family of satisfied patrons.\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 Sapore Italiano Ristorante:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I arrived in Burlingame a bit early for our 8 p.m. reservation. We had good parking karma and found a place almost right in front of the restaurant. So far so good. The atmosphere was lively, and the bar on the way in was busy. The hostess grabbed a couple of menus and was about to seat us but halted in her tracks as the table was apparently usurped by another party. She apologized and said it would be about ten more minutes, so we decided to sit at the bar and have a drink. I ordered a Campari and soda, which turned out to be more ice and soda than Campari and settled in to wait. \u003c/p>\n\u003cp>When the hostess came to get us, she apologized profusely for the delay. We were then seated upstairs in the back room which was about half full. I was a bit disappointed, as you definitely would want to be seated in the downstairs dining room where the overall ambiance was superior to upstairs. By this time it was a about 8:30. A busboy brought over some sliced white French bread and a small container of sun-dried tomato tapenade and then we waited 15 more minutes for someone to come and take our order. The 2 waitresses that busily worked the room studiously avoided meeting our eyes and then finally the gentlemen who seemed to be playing host downstairs (he might have been the owner) came and asked if our order was taken. I told him no one had been by yet, and he proceeded to take our order himself.\u003c/p>\n\u003cp>We decided to share 4 dishes and leave room for dessert. We ordered the Caesar salad, the carpaccio Veneto, the pizza margherita, and the tagliatelle with rock shrimp. The Caesar salad and the carpaccio Veneto were served post haste. By this time, I was not having that great of a dining experience. The wait seemed a bit too long and the bread (and I must admit that to me the bread served at a restaurant sets a fairly good predictor of what is to come) was an unexciting white loaf that could have come from the grocery store, and I thought the same of the sun dried tomato tapenade. In fact, I think that most of the ingredients in the meal to come were pre-packaged store-bought. The Caesar salad consisted of small cut up pieces of romaine (reminiscent of packaged salad), the croutons were perfectly uniform and could have been Stouffers or Sara Lee, and the dressing was thick and creamy like mayonnaise and and there was too much of it at that! The carpaccio was dressed with arugula, capers, and a vinegar dressing and a dollop of mustard that I could swear was French’s out of the bottle. \u003c/p>\n\u003cp>The pizza was served next along with the pasta dish. The pizza wasn’t hot (it was actually cold in places), which made us suspect that it came right from the box into the oven. There were a few unappetizing bites of basil thrown on top, and I couldn’t really tell what kind of cheese was on it — it was white cheese, that’s all I know.\u003c/p>\n\u003cp>Thankfully the pasta dish was pretty good. It was served hot, which was a big plus, and the rock shrimp tasted fresh. The arugula was a bit soggy, but the sauce didn’t taste too bad. \u003c/p>\n\u003cp>I think our waiter realized we weren’t that happy with the meal when he returned and found that we had eaten only one slice of the pizza. He took our order for decaf coffee and then came back with a dessert that we hadn’t ordered, a white ice cream cake with drizzles of chocolate sauce across it and the plate. Alas, the cake tasted like frozen non-dairy creamer. It was a nice gesture on his part, but unfortunately it was the icing on the cake of a pretty bad meal. The coffee reminded me of the kind served at the car dealership while you’re waiting to pick up your car. Needless to say, I expected much more from this dining experience and wish I could say something positive about it. But I can’t.\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 Sapore Italiano Ristorante:\u003c/strong> Thursday, July 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As a lover of all things Italiano, I was looking forward to having a nice dinner at a traditional Italian restaurant. We wanted to like it, but the mediocre food could not overcome the pitiful service we received. On our way to Sapore we encountered traffic, making us slightly late for our 7pm dinner reservation, where my husband and I were meeting his father. Once we arrived, we began our series of dining mishaps. We told our hostess the name of our reservation and that we were party of three, at which she appeared confused and asked if we were actually a party of 7. When we were finally seated, my husband and I noticed our menus were different, adding confusion to our ordering. \u003c/p>\n\u003cp>For starters, we settled on the polenta con funghi, topped with gorgonzola cheese, which sounded delectable. After about 10 minutes, our waiter came and told us that the polenta takes 15 minutes to bake, to which we said that was fine. After \u003cem>another\u003c/em> 5 minutes, our waiter came and apologetically told us that they were actually out of the polenta (perhaps because of our initial menu mix-up?), deeply disappointing us. We decided not to order another appetizer since our entrées were likely to be out any minute. Luckily, in the meantime, we had been munching on the delicious freshly baked bread and a sun-dried tomato oil dip. \u003c/p>\n\u003cp>The entrées did arrive, and I was pleased to see that the pasta looked freshly made. My husband’s dish, the simple angel hair pasta in marinara, was my favorite dish. The perfectly cooked pasta was harmonious with the tasty sweet tomato sauce. My ravioli were large and the pasta was soft and fresh, but unfortunately, I found the ricotta and spinach filling to be bland and lacking in excitement. Similarly, my father-in-law’s spaghetti aglio e olio, though certainly full of good garlic flavor, seemed to overtly lack any spice from pepper flakes, a signature flavor of the dish. \u003c/p>\n\u003cp>Throughout the meal, it seemed as though we were being ignored. We watched as waiter after waiter (including our own) passed our table, ignoring water refills, and bypassing any check-ups. My father-in-law had asked for a separate check, since he had to leave and early and skip dessert. We were deeply disappointed when the waiter brought \u003cem>both\u003c/em> of us our checks, without having even asked my husband and I if we were ready to cash out or wanted to see a dessert menu. We reasoned that it was a simple misunderstanding and told the waiter that we actually wanted to see the dessert menu. After about 5 minutes, no one had brought us a menu. My waiter returned, appeared confused, blamed “the guy” that he had told to bring us a menu, finally brought us one, and told us our dessert would be complimentary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We decided on the homemade ice cream with hazelnuts served under chocolate sauce. I had visions of a sumptuous, soft scoop of ice cream with warm chocolate sauce ladled on top. To our surprise, what appeared were loaf-like rectangles of ice cream with barely a drizzle of chocolate. As I dipped my spoon into the ice cream, it was apparent that this was in no way “homemade.” The ice cream was hard, had a freezer-burnt texture and seemed to chip off. There was an almost greasy layer that formed on my lips after tasting the dish, and the specks of hazelnut reminded us the nuts in McDonald’s ice creams. It was, in short, a disaster. Other parties, probably regulars, looked like they were getting better treatment than we were. The Bay Area has too many wonderful Italian restaurants with superior service to ever venture back to Sapore Italiano. Unfortunately, I would not recommend this place to anybody.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Mike:\u003c/strong> \"The signature dishes of Sapore are their pastas. There are eight choices on their menu, and they will put a different sauce on the pasta of your choice if that is your preference.\"\r\n\u003cstrong>Cathy:\u003c/strong> \"The pizza wasn't hot (it was actually cold in places), which made us suspect that it came right from the box into the oven.\"\r\n\u003cstrong>Suzanne:\u003c/strong> \" We wanted to like it, but the mediocre food could not overcome the pitiful service we received.\"",
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"description": "Mike: "The signature dishes of Sapore are their pastas. There are eight choices on their menu, and they will put a different sauce on the pasta of your choice if that is your preference."\r\nCathy: "The pizza wasn't hot (it was actually cold in places), which made us suspect that it came right from the box into the oven."\r\nSuzanne: " We wanted to like it, but the mediocre food could not overcome the pitiful service we received."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sapore Italiano Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5824\">recipe\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/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 Sapore Italiano Ristorante:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Sapore Italiano Ristorante is a journey into Southern Italy. Italian food, Italian owners, Italian chefs, and Italian waiters, all in an Italian setting. Sapore is located at the west end of Burlingame Avenue just off El Camino Real. There is ample parking on Burlingame Avenue in the parking area at the corner of El Camino, and behind the restaurant in the large parking lot that services the back entrances to Sapore and the adjoining businesses. The outside tables welcome customers into the attractive front bar area that serves the full assortment of adult beverages and is a nightly seating alternative to table dining. The main room feels like you have stepped into a European locale and the downstairs walls have large unique amusing photos that display the Italian attitude. The tables on the balcony overlook the main room and provide a view of the entire restaurant in a more private setting. The upstairs main room accommodates large groups of 50 or more and can be reserved for private affairs. \u003c/p>\n\u003cp>Sapore was created and is owned by four friends, all born in Italy. Together they have a combination of over one hundred years of restaurant experience. Elio and Massimo greet and take you into the Italian experience and introduce a menu of wonderful Southern Italian recipes, expertly seasoned, that satisfy all things Italian. Chefs Mario and Angelo, both trained in Italy, manage a kitchen that delivers great food made only from fresh ingredients and prepared in the old world style. Executive chef Mario, developed his culinary expertise at the Palermo Culinary Institute in Sicily. He and chef Angelo present great tasting servings that make you want to come back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sapore” means flavor, and this is what this authentic Italian ristorante is all about. We were introduced to our meal with a basket of fresh bread, baked in the restaurant daily and an onion and caper olive oil dip. Our waiter, Maurizio, poured the Chianti Classico we chose from the ample wine list of Italian and domestics. Our group started our meal with a plate of antipasto delle due Sicilie, a combination of antipasti dishes prepared for four. The arrangement consisted of caprese (fresh mozzarella and tomato), caponata (a mixture of eggplant and onions on toasted bread), prosciutto (thin sliced ham), bruschetta (chopped tomatoes on bread) and crostini di salmone (smoked salmon with mascarpone cheese). The soup of the day was their minestrone made of homemade broth and chopped fresh vegetables and is different from the typical canned versions. \u003c/p>\n\u003cp>The signature dishes of Sapore are their pastas. There are eight choices on their menu, and they will put a different sauce on the pasta of your choice if that is your preference. We each chose a different pasta dish so we could sample their different tastes. One was Spaghetti Aglio e Olio, spaghetti with olive oil, garlic and pepper flakes. We also had Gnocchi di Patate al Gorgonzola, homemade potato dumplings in a gorgonzola and parmesan cheese sauce, Ravioli di Ricotta e Spinaci — homemade ravioli stuffed with spinach and ricotta cheese in a light tomato sauce — and lastly Fettuccine Bolognese, their homemade fettuccine with a tomato meat sauce. We also sampled a side dish that is served on their lunch menu, Parmiggiana di Melanzane, eggplant with fresh mozzarella and tomato sauce. I ordered this for our party to taste, having had it for lunch at a prior visit. It is delicious and our group agreed. \u003c/p>\n\u003cp>Our desserts were also shared. They consisted of tiramisu which is made fresh daily with ladyfingers soaked in a morning brew of espresso with mocha flavored whipped cream and mascarpone. Sapore’s tiramisu will meet the taste challenge of any other similar recipe. Affogato al Caffe is their artisan gelato with espresso and Semifreddo alla Nocciola is a homemade ice cream with caramelized hazelnuts and chocolate sauce. Another way to enjoy the assortment is to order the Dolce del Sapore, a plate of various desserts. \u003c/p>\n\u003cp>Sapore also has pizza, chicken, veal, prawns, and salmon entrees. They serve a unique Sacchetto Vegetariano, a homemade stuffed pasta with fresh vegetables, mozzarella, and a light tomato cream sauce. Chef Mario’s wife is vegan and he is familiar to the alternative needs for those with diet restrictions and will accommodate accordingly. Gluten-free and other substitute pastas are available. \u003c/p>\n\u003cp>Cafe Sapore, a combination espresso bar and café, recently opened four blocks away serving breakfast, lunch, and take out dinners. Fresh pastas and sauces can be picked up and quickly prepared in your own kitchen. A 3 minute boil of your pasta and heating of your sauce of choice provides a ready to eat meal at home. An assortment of sandwiches, panini, salads, and daily specials can be enjoyed on site or brought home as take out. A variety of homemade artisan gelato is made daily. More than one visit is required to fully enjoy the variety of great choices of each course at Sapore Italiano and Cafe Sapore. With two locations close to each other to service their customers, Sapore Italiano is expanding its family of satisfied patrons.\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 Sapore Italiano Ristorante:\u003c/strong> Friday, July 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I arrived in Burlingame a bit early for our 8 p.m. reservation. We had good parking karma and found a place almost right in front of the restaurant. So far so good. The atmosphere was lively, and the bar on the way in was busy. The hostess grabbed a couple of menus and was about to seat us but halted in her tracks as the table was apparently usurped by another party. She apologized and said it would be about ten more minutes, so we decided to sit at the bar and have a drink. I ordered a Campari and soda, which turned out to be more ice and soda than Campari and settled in to wait. \u003c/p>\n\u003cp>When the hostess came to get us, she apologized profusely for the delay. We were then seated upstairs in the back room which was about half full. I was a bit disappointed, as you definitely would want to be seated in the downstairs dining room where the overall ambiance was superior to upstairs. By this time it was a about 8:30. A busboy brought over some sliced white French bread and a small container of sun-dried tomato tapenade and then we waited 15 more minutes for someone to come and take our order. The 2 waitresses that busily worked the room studiously avoided meeting our eyes and then finally the gentlemen who seemed to be playing host downstairs (he might have been the owner) came and asked if our order was taken. I told him no one had been by yet, and he proceeded to take our order himself.\u003c/p>\n\u003cp>We decided to share 4 dishes and leave room for dessert. We ordered the Caesar salad, the carpaccio Veneto, the pizza margherita, and the tagliatelle with rock shrimp. The Caesar salad and the carpaccio Veneto were served post haste. By this time, I was not having that great of a dining experience. The wait seemed a bit too long and the bread (and I must admit that to me the bread served at a restaurant sets a fairly good predictor of what is to come) was an unexciting white loaf that could have come from the grocery store, and I thought the same of the sun dried tomato tapenade. In fact, I think that most of the ingredients in the meal to come were pre-packaged store-bought. The Caesar salad consisted of small cut up pieces of romaine (reminiscent of packaged salad), the croutons were perfectly uniform and could have been Stouffers or Sara Lee, and the dressing was thick and creamy like mayonnaise and and there was too much of it at that! The carpaccio was dressed with arugula, capers, and a vinegar dressing and a dollop of mustard that I could swear was French’s out of the bottle. \u003c/p>\n\u003cp>The pizza was served next along with the pasta dish. The pizza wasn’t hot (it was actually cold in places), which made us suspect that it came right from the box into the oven. There were a few unappetizing bites of basil thrown on top, and I couldn’t really tell what kind of cheese was on it — it was white cheese, that’s all I know.\u003c/p>\n\u003cp>Thankfully the pasta dish was pretty good. It was served hot, which was a big plus, and the rock shrimp tasted fresh. The arugula was a bit soggy, but the sauce didn’t taste too bad. \u003c/p>\n\u003cp>I think our waiter realized we weren’t that happy with the meal when he returned and found that we had eaten only one slice of the pizza. He took our order for decaf coffee and then came back with a dessert that we hadn’t ordered, a white ice cream cake with drizzles of chocolate sauce across it and the plate. Alas, the cake tasted like frozen non-dairy creamer. It was a nice gesture on his part, but unfortunately it was the icing on the cake of a pretty bad meal. The coffee reminded me of the kind served at the car dealership while you’re waiting to pick up your car. Needless to say, I expected much more from this dining experience and wish I could say something positive about it. But I can’t.\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 Sapore Italiano Ristorante:\u003c/strong> Thursday, July 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As a lover of all things Italiano, I was looking forward to having a nice dinner at a traditional Italian restaurant. We wanted to like it, but the mediocre food could not overcome the pitiful service we received. On our way to Sapore we encountered traffic, making us slightly late for our 7pm dinner reservation, where my husband and I were meeting his father. Once we arrived, we began our series of dining mishaps. We told our hostess the name of our reservation and that we were party of three, at which she appeared confused and asked if we were actually a party of 7. When we were finally seated, my husband and I noticed our menus were different, adding confusion to our ordering. \u003c/p>\n\u003cp>For starters, we settled on the polenta con funghi, topped with gorgonzola cheese, which sounded delectable. After about 10 minutes, our waiter came and told us that the polenta takes 15 minutes to bake, to which we said that was fine. After \u003cem>another\u003c/em> 5 minutes, our waiter came and apologetically told us that they were actually out of the polenta (perhaps because of our initial menu mix-up?), deeply disappointing us. We decided not to order another appetizer since our entrées were likely to be out any minute. Luckily, in the meantime, we had been munching on the delicious freshly baked bread and a sun-dried tomato oil dip. \u003c/p>\n\u003cp>The entrées did arrive, and I was pleased to see that the pasta looked freshly made. My husband’s dish, the simple angel hair pasta in marinara, was my favorite dish. The perfectly cooked pasta was harmonious with the tasty sweet tomato sauce. My ravioli were large and the pasta was soft and fresh, but unfortunately, I found the ricotta and spinach filling to be bland and lacking in excitement. Similarly, my father-in-law’s spaghetti aglio e olio, though certainly full of good garlic flavor, seemed to overtly lack any spice from pepper flakes, a signature flavor of the dish. \u003c/p>\n\u003cp>Throughout the meal, it seemed as though we were being ignored. We watched as waiter after waiter (including our own) passed our table, ignoring water refills, and bypassing any check-ups. My father-in-law had asked for a separate check, since he had to leave and early and skip dessert. We were deeply disappointed when the waiter brought \u003cem>both\u003c/em> of us our checks, without having even asked my husband and I if we were ready to cash out or wanted to see a dessert menu. We reasoned that it was a simple misunderstanding and told the waiter that we actually wanted to see the dessert menu. After about 5 minutes, no one had brought us a menu. My waiter returned, appeared confused, blamed “the guy” that he had told to bring us a menu, finally brought us one, and told us our dessert would be complimentary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We decided on the homemade ice cream with hazelnuts served under chocolate sauce. I had visions of a sumptuous, soft scoop of ice cream with warm chocolate sauce ladled on top. To our surprise, what appeared were loaf-like rectangles of ice cream with barely a drizzle of chocolate. As I dipped my spoon into the ice cream, it was apparent that this was in no way “homemade.” The ice cream was hard, had a freezer-burnt texture and seemed to chip off. There was an almost greasy layer that formed on my lips after tasting the dish, and the specks of hazelnut reminded us the nuts in McDonald’s ice creams. It was, in short, a disaster. Other parties, probably regulars, looked like they were getting better treatment than we were. The Bay Area has too many wonderful Italian restaurants with superior service to ever venture back to Sapore Italiano. Unfortunately, I would not recommend this place to anybody.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sapore Italiano Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5801\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sacchetto Vegetariano\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Mario Di Paola\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA folded pasta with vegetables.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pasta:\u003c/strong>\u003cbr>\n1 1/2 lbs all-purpose flour\u003cbr>\n6 large eggs\u003cbr>\nPinch of salt\u003cbr>\nPot of boiling water\u003cbr>\nBowl of ice water\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1-2 tablespoons of extra virgin olive oil\u003cbr>\n1 small onion, chopped into chunks\u003cbr>\n2 stalks of celery, chopped into chunks\u003cbr>\n2 red bell peppers, cut into big pieces\u003cbr>\n1 eggplant, cut into 1-inch cubes\u003cbr>\n2 small zucchini (or 1 large), chopped into chunks\u003cbr>\n1/2 lb sliced cremini mushrooms\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 teaspoon oregano\u003cbr>\n10 fresh basil leaves, sliced\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\n5 ounces grated parmesan cheese\u003cbr>\n2 lbs fresh tomato sauce\u003cbr>\n1 lb fresh cream\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 lb fresh mozzarella cheese, chopped to be divided in the same amount between the 6 sacchetti\u003c/p>\n\u003cp>6 parchment paper foils to wrap the sacchetto. You have to boil the sacchetto with the paper.\u003c/p>\n\u003cp>\u003cstrong>Pasta Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine the flour, eggs, and salt in a stand-up mixer and mix the ingredients at a low speed until a ball of dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1/2 hour.\u003c/p>\n\u003cp>2. Dust a flat surface (table or kitchen counter) with some flour, and roll the dough out with a rolling pin. Make sure the dough is not too thin, approximately 1/8 of an inch.\u003c/p>\n\u003cp>3. Cut the dough into 8 x11 inch rectangular sheets and boil each sheet separately for 2 minutes in boiling salted water. Remove each sheet from the boiling water and put it right in the bowl of ice water. This helps to keep the pasta firm. \u003c/p>\n\u003cp>4. Remove the pasta sheets from the bowl of water and place it on a clean kitchen towel to dry off.\u003c/p>\n\u003cp>\u003cstrong>Filling Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a skillet over low heat add the olive oil and sauté onion, celery, red bell pepper, eggplant, zucchini and mushrooms until tender, about 15 minutes. Season with salt and pepper. \u003c/p>\n\u003cp>2. When ready put 1/2 of the veggies in a food processor and pulse a few times. The veggies should be in little pieces, not pureed. Add the oregano, basil, olive oil, cheese, and the other half of the sautéed vegetables and gently mix all together.\u003c/p>\n\u003cp>\u003cstrong>To make the sacchetto:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400° \u003c/p>\n\u003cp>1. Divide the filling into six equal amounts.\u003cbr>\n2. Divide the mozzarella cheese into six equal amounts.\u003cbr>\n3. Take one sheet of pasta and add one portion of the filling and one portion of the mozzarella. Fold the two longest sides of the pasta in the center to cover the filling, do the same with the shortest sides.\u003cbr>\n4. Wrap the sacchetto tidily in the parchment paper and boil in salted water for 5 min. Take the packet out of the water and remove the paper.\u003cbr>\n5. Put the tomato sauce in a skillet add the cream, salt, and pepper and heat up for 5 minutes.\u003cbr>\n6. Put each sacchetto in a pan and cover bottom and top with the tomato-cream sauce, bake for 15-20 minutes.\u003c/p>\n\u003cp>Serve right away. \u003c/p>\n\u003cp>Buon Appetito\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nOne sacchetto per person.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nNero D’Avola (Sicilian red wine)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sapore Italiano Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5801\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5817\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sacchetto Vegetariano\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Mario Di Paola\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian Sicilian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA folded pasta with vegetables.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pasta:\u003c/strong>\u003cbr>\n1 1/2 lbs all-purpose flour\u003cbr>\n6 large eggs\u003cbr>\nPinch of salt\u003cbr>\nPot of boiling water\u003cbr>\nBowl of ice water\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1-2 tablespoons of extra virgin olive oil\u003cbr>\n1 small onion, chopped into chunks\u003cbr>\n2 stalks of celery, chopped into chunks\u003cbr>\n2 red bell peppers, cut into big pieces\u003cbr>\n1 eggplant, cut into 1-inch cubes\u003cbr>\n2 small zucchini (or 1 large), chopped into chunks\u003cbr>\n1/2 lb sliced cremini mushrooms\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 teaspoon oregano\u003cbr>\n10 fresh basil leaves, sliced\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\n5 ounces grated parmesan cheese\u003cbr>\n2 lbs fresh tomato sauce\u003cbr>\n1 lb fresh cream\u003cbr>\n2 teaspoons sea salt\u003cbr>\n1 teaspoon black pepper\u003cbr>\n1 lb fresh mozzarella cheese, chopped to be divided in the same amount between the 6 sacchetti\u003c/p>\n\u003cp>6 parchment paper foils to wrap the sacchetto. You have to boil the sacchetto with the paper.\u003c/p>\n\u003cp>\u003cstrong>Pasta Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine the flour, eggs, and salt in a stand-up mixer and mix the ingredients at a low speed until a ball of dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1/2 hour.\u003c/p>\n\u003cp>2. Dust a flat surface (table or kitchen counter) with some flour, and roll the dough out with a rolling pin. Make sure the dough is not too thin, approximately 1/8 of an inch.\u003c/p>\n\u003cp>3. Cut the dough into 8 x11 inch rectangular sheets and boil each sheet separately for 2 minutes in boiling salted water. Remove each sheet from the boiling water and put it right in the bowl of ice water. This helps to keep the pasta firm. \u003c/p>\n\u003cp>4. Remove the pasta sheets from the bowl of water and place it on a clean kitchen towel to dry off.\u003c/p>\n\u003cp>\u003cstrong>Filling Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a skillet over low heat add the olive oil and sauté onion, celery, red bell pepper, eggplant, zucchini and mushrooms until tender, about 15 minutes. Season with salt and pepper. \u003c/p>\n\u003cp>2. When ready put 1/2 of the veggies in a food processor and pulse a few times. The veggies should be in little pieces, not pureed. Add the oregano, basil, olive oil, cheese, and the other half of the sautéed vegetables and gently mix all together.\u003c/p>\n\u003cp>\u003cstrong>To make the sacchetto:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400° \u003c/p>\n\u003cp>1. Divide the filling into six equal amounts.\u003cbr>\n2. Divide the mozzarella cheese into six equal amounts.\u003cbr>\n3. Take one sheet of pasta and add one portion of the filling and one portion of the mozzarella. Fold the two longest sides of the pasta in the center to cover the filling, do the same with the shortest sides.\u003cbr>\n4. Wrap the sacchetto tidily in the parchment paper and boil in salted water for 5 min. Take the packet out of the water and remove the paper.\u003cbr>\n5. Put the tomato sauce in a skillet add the cream, salt, and pepper and heat up for 5 minutes.\u003cbr>\n6. Put each sacchetto in a pan and cover bottom and top with the tomato-cream sauce, bake for 15-20 minutes.\u003c/p>\n\u003cp>Serve right away. \u003c/p>\n\u003cp>Buon Appetito\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nOne sacchetto per person.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nNero D’Avola (Sicilian red wine)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 7 (#607) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>The Peasant & The Pear\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5684\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Spork\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5710\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5688\">reviews\u003c/a> | \u003cstrong>[CLOSED]\u003c/strong>\u003c/p>\n\u003cp> 3) \u003cstrong>Ristorante Ideale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5707\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5690\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/ZjdTLszGTH8\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/cp607iPod.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>\u003cstrong>\u003ca href=\"http://www.simplynakedwines.com\">2010 Simply Naked “Unoaked” Chardonnay, California $10\u003c/a>\u003c/strong>\u003cbr>\nGoing naked is a good thing when it comes to wine. This affordable white is packed with sweet, juicy fruit flavors, and though it isn’t overly complex, it is highly enjoyable. Unburdened by the toasty, spicy notes of Chardonnay aged in oak barrels, this particular selection is fresh and vibrant and showcases Chardonnay’s tropical wild side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.senderswines.com\">2006 Senders Cabernet Sauvignon, Stags Leap District, Napa Valley, California $35\u003c/a>\u003c/strong>\u003cbr>\nDrink well and do good with Senders wines as a portion of all sales go to organizations that support cleft lip surgeries around the world. A family-owned winery in Napa founded by Dr. Craig Senders and his wife Karen, Senders produces a roster of reds that includes this hearty yet elegant Cabernet. Smooth and plush, it drinks beautifully now, but has the structure to age.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s sixth season episode 7 (#607) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>The Peasant & The Pear\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5684\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Spork\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5710\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5688\">reviews\u003c/a> | \u003cstrong>[CLOSED]\u003c/strong>\u003c/p>\n\u003cp> 3) \u003cstrong>Ristorante Ideale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5707\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5690\">reviews\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/ZjdTLszGTH8'\n title='//www.youtube.com/embed/ZjdTLszGTH8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp607iPod.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>\u003cstrong>\u003ca href=\"http://www.simplynakedwines.com\">2010 Simply Naked “Unoaked” Chardonnay, California $10\u003c/a>\u003c/strong>\u003cbr>\nGoing naked is a good thing when it comes to wine. This affordable white is packed with sweet, juicy fruit flavors, and though it isn’t overly complex, it is highly enjoyable. Unburdened by the toasty, spicy notes of Chardonnay aged in oak barrels, this particular selection is fresh and vibrant and showcases Chardonnay’s tropical wild side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.senderswines.com\">2006 Senders Cabernet Sauvignon, Stags Leap District, Napa Valley, California $35\u003c/a>\u003c/strong>\u003cbr>\nDrink well and do good with Senders wines as a portion of all sales go to organizations that support cleft lip surgeries around the world. A family-owned winery in Napa founded by Dr. Craig Senders and his wife Karen, Senders produces a roster of reds that includes this hearty yet elegant Cabernet. Smooth and plush, it drinks beautifully now, but has the structure to age.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Peasant & The Pear: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5684\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/AopT0SN-jbQ\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=the+peasant+and+the+pear+,+danville,+CA&aq=&sll=37.756296,-122.421041&sspn=0.029655,0.040641&vpsrc=6&ie=UTF8&hq=the+peasant+and+the+pear+,&hnear=Danville,+Contra+Costa,+California&t=m&cid=9955496476307890838&ll=37.834124,-121.995535&spn=0.023726,0.036478&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=the+peasant+and+the+pear+,+danville,+CA&aq=&sll=37.756296,-122.421041&sspn=0.029655,0.040641&vpsrc=6&ie=UTF8&hq=the+peasant+and+the+pear+,&hnear=Danville,+Contra+Costa,+California&t=m&cid=9955496476307890838&ll=37.834124,-121.995535&spn=0.023726,0.036478&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>\n267 Hartz Avenue (at Diablo Road)\u003cbr>\nDanville, CA 94526\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-820-6611\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://rodneyworth.com/peasant-pear/\">The Peasant & The Pear\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/home.php#!/pages/The-Peasant-The-Pear/108929686644\">The Peasant and The Pear\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Rodney Worth\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rodney Worth\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Veronica Magallon\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bishop Ranch Salad, lamb shank, pear tart dessert\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday only), lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Select Sunday evenings, 5:00-9:00\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/the-peasant-and-the-pear\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private banquet room\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, live music during the summer on Thursday, Friday, and Saturday nights and select Sunday afternoons.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>The Peasant & The Pear: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI met Rodney Worth, chef/owner of The Peasant & The Pear, while walking through downtown Danville with my friend, Michael, one afternoon in 2006. He had recently moved his restaurant here from San Ramon and invited us on a tour of his new location, which had been transformed into a very elegant, yet homey, dining space. When we returned about an hour later, the place was packed to overflowing! The gracious hostess soon found us a table, and we settled in for one of the best overall dining experiences of our lives. Chef Rodney stopped by our table a couple of times, treating us to a lovely dessert for returning so soon after our meeting that afternoon.\u003c/p>\n\u003cp>The Peasant & The Pear’s website mentions that this area was home to the world’s largest pear orchard around the turn of the last century. I was born and raised in Alamo, and remember riding in the trucks near our home as they were harvesting pears, so this is a particularly fond memory for me. One of the advantages of suburban dining is that parking is generally ample, nearby, and free, as it is for “The Pear” (as we lovingly refer to it). We were immediately greeted by the hostess, who acknowledged the notes I had added to my reservation on OpenTable. On our way to our table on the patio, we were warmly greeted by our favorite server, Lisa, and we asked if we could be served by her.\u003c/p>\n\u003cp>The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu. We started with the smooth and tangy white cheddar fondue — a perfect way to start a dinner with friends. Noticing that we were soon running low on crusty bread and fresh pears, Lisa had our supply replenished. The corn bisque was smooth and buttery, and the crunch of the fresh-roasted Brentwood corn on top gave it a lovely contrasting texture. There is always a lasagna on the menu, and I was pleased to see that they were offering a variation featuring eggplant. The house-made pasta was creamy, and the subtlety of the sauce, spinach, cheese, and basil didn’t detract from the star ingredient. Since the portion sizes are generous, I was able to have half of this for lunch the next day (well, breakfast … it didn’t make it to lunch!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chocolate s’mores cake was a dense, flourless dark-chocolate cake sandwiched between a graham cracker crust and a light marshmallow meringue, which definitely took this campfire treat to new heights. The cherry cobbler used local Brentwood cherries, and had just the right combination of sweet and tart. And the fresh peach crêpe was light and lovely — a perfect end to the Sunday night $25 prix fixe three-course meal. As we were celebrating our friend, Ann’s, birthday, the cherry cobbler arrived on a plate, which had “Happy Birthday” written on it in dark chocolate and, of course, a candle. The other two remaining tables of guests on the patio joined us in singing “Happy Birthday,” and we returned the favor by joining them in singing for a gentleman’s 70th birthday and a couple’s 13th anniversary.\u003c/p>\n\u003cp>The engaging Chef Rodney stopped by our table during his rounds of the dining room, making everyone feel as though they were honored guests in his home. The servers and bus persons are among the best I’ve ever encountered: attentive and personable without being intrusive. And I never have to ask to have my water glass refilled (one of my dining pet-peeves)!\u003c/p>\n\u003cp>As my friend, Jennifer, commented during our meal, “I don’t need to eat anywhere else!”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Our excursion to the East Bay began with hesitation due to the distance from San Francisco to Danville, but as the fog gave way to the warm, sunny weather of the East Bay, our mood lifted. When we pulled onto Hartz Avenue in Danville, we were also pleasantly surprised by the easy-to-find parking. \u003c/p>\n\u003cp>Upon arriving at The Peasant and The Pear, the first thing I noticed was how quaint it was. As I made my way down a pathway, I was charmed by the twinkle lights and nicely manicured garden that framed an outdoor patio, which is at the entrance of the restaurant. We were immediately greeted by the host and given the option to sit either inside or out. Without a moment of hesitation, we choose the outdoor patio, so we could soak up the sunshine.\u003c/p>\n\u003cp>Our server Lisa greeted us with a genuine smile and hello, some warm focaccia and our menus. She started off our meal on a strong note and seemed great — well versed in the history of the restaurant, knew the menu inside and out and had a great sense of humor. We especially liked her keen ability to describe the items on the menus and have a decisive point of view around the best things to try. \u003c/p>\n\u003cp>We began by ordering a round of prickly pear margaritas, the California mussels and the Harvest Rustic Flat Bread. The prickly pear margaritas were refreshing and different in a memorable way. The only problem was one of our diners drink arrived with sugar on the rim rather than the salt described on the menu. When we mentioned it, they offered to make it right. Most places would return with a brand new drink. Disappointingly, they simply dumped the remainder into a new glass with a salted rim. This seemed to be a mismatch for what seemed like great service up to that point. \u003c/p>\n\u003cp>Onto the starters…delicious! The mussels had a very fresh and light taste, combining many herbs, fresh corn, and a nice wine broth. The ingredients complemented rather than masking the great mussels, and the great grilled bread proved perfect for sopping up the wonderful broth. The flat bread was amazing: it was crunchy and a wonderful balance of salty (from the bacon) and sweet (from the Champagne grapes) with just the right amount of mozzarella. I would drive from San Francisco to Danville for just these two dishes. \u003c/p>\n\u003cp>As we moved to dinner we ordered a bottle of the Dry Creek Heritage, Zinfandel, 2008, which was a well-balanced wine; what we loved even more was the value. On Sundays you can get 50% off of bottles of wine. Things had been going well: nice ambiance, cocktails were unique, tasty starters and nice-sized portions. We were getting excited for the entrées. I ordered the crab carbonara, and my two friends ordered the lamb shanks and double pork chop.\u003c/p>\n\u003cp>The crab carbonara, overall, was tasty, but not perfect. The pasta was cooked properly. It had a nice cream sauce — not too thick or thin. The peas were nicely done and the pancetta crunchy. The crab was definitely on the light side. I would like to have seen more crab and larger pieces (surprising since all their other portions were quite healthy). The ingredients, combined, made the dish quite salty, and it could have arrived warmer. That being said, it still was quite tasty and did not stop me or my friends from enjoying the dish.\u003c/p>\n\u003cp>The lamb shank was delicious and so moist that it fell right off the bone. It too could have been a little warmer upon arrival. It was a nice, balanced dish, and my friend who ordered it is a lamb lover and gave this dish high marks. The double pork chop was by far the best of the entrees. It was a healthy lean chop, served with spinach, red mashed potatoes, and accompanied by seasonal grilled peaches. The mashed potatoes were especially delightful — light, fluffy and seasoned with fresh herbs. I’m a big fan of the perfect bite — the marriage of ingredients, textures and tastes — and this entrée allows you to enjoy the perfect bite! The only disappointment, again, was that the pork chop was not very warm when it arrived.\u003c/p>\n\u003cp>For dessert we had their signature warm pear tart and the vanilla bean crème brûlée. The crème brûlée was evenly caramelized, giving a good crunch to the creaminess of dessert. But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears. What pushed it over the top was the sinful, drizzled caramel and ice cream. \u003c/p>\n\u003cp>Our service up to the time our entrees came had been impeccable. Then the pacing of the meal hit a wall. We didn’t see anyone for a long time and noticed that our neighbors to our left were experiencing the same thing, making us wonder, “Does anyone know we are still here?” The restaurant team appeared to be understaffed for the two large parties that had arrived and the rest of the smaller tables. When we were presented with our dessert menus, the service became more even and matched our earlier interactions with our server. When she was around, our server, Lisa, was fantastic. She had a clear point of view on the menu, spoke to recommendations with confidence and was very funny.\u003c/p>\n\u003cp>Overall, the restaurant is charming, serves excellent starters, and has a solid offering of entrees with healthy portions. The experience is rounded out by good desserts, cocktails, and a nice wine list. Improvements could be made around the temperature of meals and the consistency of the service throughout the entire meal, with attention to the details that make a restaurant move from good to great. If in the area, I would definitely return and recommend The Peasant and The Pear.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing someone who lives in the 925, I was looking forward to giving The Peasant and The Pear a try. I’ve been to another of Rodney Worth’s restaurants, but never this site. Clearly from the press on the wall and online reviews from folks who would normally complain about a free dinner at the French Laundry, (thanks, Mr. Ostler), people love this place. After gathering the troops for a quick briefing at a watering hole up the street (“And no matter how much wine you drink, DO NOT spill the beans on what we’re doing…and I mean YOU, Johnny-Boy”), we headed out into the 98-degree early evening and into the nicely air conditioned restaurant. First impression: the place looks great. No clutter, cool colors, cleaner than a Muggles concert, and great AC. Who reviews a restaurant’s AC? I do when it’s valley hot outside, and I’ve got to get a meal in me. While I’m not complaining about having to take in an overload of calories for the \u003cem>Check, Please!\u003c/em> cause, to have to do it without proper climate control would not make me happy.\u003c/p>\n\u003cp>Everything we had to eat was well prepared, and the quality of the food was top notch. I can see why people get excited about this place. Lots of flavors in everything, lots of ingredients on the plates, and lots of twists on classics. Example of a twist: riffing on classic spaghetti carbonara by changing out the pasta to pappardelle, and adding cream, peas, and crab to the dish is a pretty unique offering. It was clever to use Brie as the basis for a quesadilla, and what’s better than Brie and pear? I enjoy house made mozzarella, and it’s nice that they take the time to make it fresh on a regular basis. Rolling it with mascarpone to create buratta gave the appetizer a nice touch.\u003c/p>\n\u003cp>We enjoyed splitting the salad amongst ourselves between apps and entrees. The mix in the Bishop Ranch salad was refreshing, and made for a good set up for the next plates. The entrees were well received. One of my personal beefs over pork is a clumsy cook that turns a nice piece of pork goodness into shoe leather. Never understood why folks continue to believe pork needs to be bound and gagged before cooking the daylights out of it. P&P did a great job of delivering the double pork chop as we asked for it: gently caressed to a delicate medium rare. Loved the stone fruit and bourbon demi-glace.\u003c/p>\n\u003cp>The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone’s car at the drive-in. It was properly braised, fell off the bone, and mixed in well with its polenta base. This dish is another that points towards Chef’s inventive nature: I surely never would have thought about switching out a lamb shank for a veal shank in an osso bucco-style dish, but they pull it off here. Our guest that ordered the bistro steak enjoyed each and every bite. The strip was cooked as ordered, the maître d’ butter coated the meat, and the dish came with a generous side of Bordelaise sauce. The frites were a hit, and so many were on the plate that some went home in a Go Box!\u003c/p>\n\u003cp>I ordered the sea bass. It was dusted with a paprika mixture, pan cooked, and served over a potato-Brentwood corn hash. The crispy leeks on top were tasty, and added a nice texture to the meal. As with everything else on the menu, there was a bunch of components to this dish. It can’t be an easy undertaking for the kitchen to get so many flavors and layers onto a plate, and they need to be commended for working so hard to make each item unique. The service staff was great. Our server worked hard to keep things moving, and it seemed that she always had some back up to help keep things going. It’s nice to see a group work as a real team.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The wine list, while not extensive, is well thought out and fairly priced. I enjoy seeing a nice selection of “California’s varietal” (aka Zinfandel) on list, and enjoyed the one we selected. Desserts were a great end to the night. After all we ate and drank, the biggest hit of the night was the warm pear tart. Ab-so-lutely spot on. After all that we ate, it was the perfect finish as we walked out of air-conditioned comfort into the hot Contra Costa night. Yep, here I go with the AC rant again….\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Scott:\u003c/strong> \"The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu.\"\r\n\u003cstrong>Ruth-Ann:\u003c/strong> \" But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears.\"\r\n\u003cstrong>David:\u003c/strong> \"The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone's car at the drive-in.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Peasant & The Pear: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5714\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI met Rodney Worth, chef/owner of The Peasant & The Pear, while walking through downtown Danville with my friend, Michael, one afternoon in 2006. He had recently moved his restaurant here from San Ramon and invited us on a tour of his new location, which had been transformed into a very elegant, yet homey, dining space. When we returned about an hour later, the place was packed to overflowing! The gracious hostess soon found us a table, and we settled in for one of the best overall dining experiences of our lives. Chef Rodney stopped by our table a couple of times, treating us to a lovely dessert for returning so soon after our meeting that afternoon.\u003c/p>\n\u003cp>The Peasant & The Pear’s website mentions that this area was home to the world’s largest pear orchard around the turn of the last century. I was born and raised in Alamo, and remember riding in the trucks near our home as they were harvesting pears, so this is a particularly fond memory for me. One of the advantages of suburban dining is that parking is generally ample, nearby, and free, as it is for “The Pear” (as we lovingly refer to it). We were immediately greeted by the hostess, who acknowledged the notes I had added to my reservation on OpenTable. On our way to our table on the patio, we were warmly greeted by our favorite server, Lisa, and we asked if we could be served by her.\u003c/p>\n\u003cp>The seasonal menu changes at least once every three months to reflect the available local ingredients, and we dined from the Summer 2011 menu. We started with the smooth and tangy white cheddar fondue — a perfect way to start a dinner with friends. Noticing that we were soon running low on crusty bread and fresh pears, Lisa had our supply replenished. The corn bisque was smooth and buttery, and the crunch of the fresh-roasted Brentwood corn on top gave it a lovely contrasting texture. There is always a lasagna on the menu, and I was pleased to see that they were offering a variation featuring eggplant. The house-made pasta was creamy, and the subtlety of the sauce, spinach, cheese, and basil didn’t detract from the star ingredient. Since the portion sizes are generous, I was able to have half of this for lunch the next day (well, breakfast … it didn’t make it to lunch!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chocolate s’mores cake was a dense, flourless dark-chocolate cake sandwiched between a graham cracker crust and a light marshmallow meringue, which definitely took this campfire treat to new heights. The cherry cobbler used local Brentwood cherries, and had just the right combination of sweet and tart. And the fresh peach crêpe was light and lovely — a perfect end to the Sunday night $25 prix fixe three-course meal. As we were celebrating our friend, Ann’s, birthday, the cherry cobbler arrived on a plate, which had “Happy Birthday” written on it in dark chocolate and, of course, a candle. The other two remaining tables of guests on the patio joined us in singing “Happy Birthday,” and we returned the favor by joining them in singing for a gentleman’s 70th birthday and a couple’s 13th anniversary.\u003c/p>\n\u003cp>The engaging Chef Rodney stopped by our table during his rounds of the dining room, making everyone feel as though they were honored guests in his home. The servers and bus persons are among the best I’ve ever encountered: attentive and personable without being intrusive. And I never have to ask to have my water glass refilled (one of my dining pet-peeves)!\u003c/p>\n\u003cp>As my friend, Jennifer, commented during our meal, “I don’t need to eat anywhere else!”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Our excursion to the East Bay began with hesitation due to the distance from San Francisco to Danville, but as the fog gave way to the warm, sunny weather of the East Bay, our mood lifted. When we pulled onto Hartz Avenue in Danville, we were also pleasantly surprised by the easy-to-find parking. \u003c/p>\n\u003cp>Upon arriving at The Peasant and The Pear, the first thing I noticed was how quaint it was. As I made my way down a pathway, I was charmed by the twinkle lights and nicely manicured garden that framed an outdoor patio, which is at the entrance of the restaurant. We were immediately greeted by the host and given the option to sit either inside or out. Without a moment of hesitation, we choose the outdoor patio, so we could soak up the sunshine.\u003c/p>\n\u003cp>Our server Lisa greeted us with a genuine smile and hello, some warm focaccia and our menus. She started off our meal on a strong note and seemed great — well versed in the history of the restaurant, knew the menu inside and out and had a great sense of humor. We especially liked her keen ability to describe the items on the menus and have a decisive point of view around the best things to try. \u003c/p>\n\u003cp>We began by ordering a round of prickly pear margaritas, the California mussels and the Harvest Rustic Flat Bread. The prickly pear margaritas were refreshing and different in a memorable way. The only problem was one of our diners drink arrived with sugar on the rim rather than the salt described on the menu. When we mentioned it, they offered to make it right. Most places would return with a brand new drink. Disappointingly, they simply dumped the remainder into a new glass with a salted rim. This seemed to be a mismatch for what seemed like great service up to that point. \u003c/p>\n\u003cp>Onto the starters…delicious! The mussels had a very fresh and light taste, combining many herbs, fresh corn, and a nice wine broth. The ingredients complemented rather than masking the great mussels, and the great grilled bread proved perfect for sopping up the wonderful broth. The flat bread was amazing: it was crunchy and a wonderful balance of salty (from the bacon) and sweet (from the Champagne grapes) with just the right amount of mozzarella. I would drive from San Francisco to Danville for just these two dishes. \u003c/p>\n\u003cp>As we moved to dinner we ordered a bottle of the Dry Creek Heritage, Zinfandel, 2008, which was a well-balanced wine; what we loved even more was the value. On Sundays you can get 50% off of bottles of wine. Things had been going well: nice ambiance, cocktails were unique, tasty starters and nice-sized portions. We were getting excited for the entrées. I ordered the crab carbonara, and my two friends ordered the lamb shanks and double pork chop.\u003c/p>\n\u003cp>The crab carbonara, overall, was tasty, but not perfect. The pasta was cooked properly. It had a nice cream sauce — not too thick or thin. The peas were nicely done and the pancetta crunchy. The crab was definitely on the light side. I would like to have seen more crab and larger pieces (surprising since all their other portions were quite healthy). The ingredients, combined, made the dish quite salty, and it could have arrived warmer. That being said, it still was quite tasty and did not stop me or my friends from enjoying the dish.\u003c/p>\n\u003cp>The lamb shank was delicious and so moist that it fell right off the bone. It too could have been a little warmer upon arrival. It was a nice, balanced dish, and my friend who ordered it is a lamb lover and gave this dish high marks. The double pork chop was by far the best of the entrees. It was a healthy lean chop, served with spinach, red mashed potatoes, and accompanied by seasonal grilled peaches. The mashed potatoes were especially delightful — light, fluffy and seasoned with fresh herbs. I’m a big fan of the perfect bite — the marriage of ingredients, textures and tastes — and this entrée allows you to enjoy the perfect bite! The only disappointment, again, was that the pork chop was not very warm when it arrived.\u003c/p>\n\u003cp>For dessert we had their signature warm pear tart and the vanilla bean crème brûlée. The crème brûlée was evenly caramelized, giving a good crunch to the creaminess of dessert. But the winner, hands down, was the warm pear tart with its flaky crust and caramelized pears. What pushed it over the top was the sinful, drizzled caramel and ice cream. \u003c/p>\n\u003cp>Our service up to the time our entrees came had been impeccable. Then the pacing of the meal hit a wall. We didn’t see anyone for a long time and noticed that our neighbors to our left were experiencing the same thing, making us wonder, “Does anyone know we are still here?” The restaurant team appeared to be understaffed for the two large parties that had arrived and the rest of the smaller tables. When we were presented with our dessert menus, the service became more even and matched our earlier interactions with our server. When she was around, our server, Lisa, was fantastic. She had a clear point of view on the menu, spoke to recommendations with confidence and was very funny.\u003c/p>\n\u003cp>Overall, the restaurant is charming, serves excellent starters, and has a solid offering of entrees with healthy portions. The experience is rounded out by good desserts, cocktails, and a nice wine list. Improvements could be made around the temperature of meals and the consistency of the service throughout the entire meal, with attention to the details that make a restaurant move from good to great. If in the area, I would definitely return and recommend The Peasant and The Pear.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed The Peasant & The Pear:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing someone who lives in the 925, I was looking forward to giving The Peasant and The Pear a try. I’ve been to another of Rodney Worth’s restaurants, but never this site. Clearly from the press on the wall and online reviews from folks who would normally complain about a free dinner at the French Laundry, (thanks, Mr. Ostler), people love this place. After gathering the troops for a quick briefing at a watering hole up the street (“And no matter how much wine you drink, DO NOT spill the beans on what we’re doing…and I mean YOU, Johnny-Boy”), we headed out into the 98-degree early evening and into the nicely air conditioned restaurant. First impression: the place looks great. No clutter, cool colors, cleaner than a Muggles concert, and great AC. Who reviews a restaurant’s AC? I do when it’s valley hot outside, and I’ve got to get a meal in me. While I’m not complaining about having to take in an overload of calories for the \u003cem>Check, Please!\u003c/em> cause, to have to do it without proper climate control would not make me happy.\u003c/p>\n\u003cp>Everything we had to eat was well prepared, and the quality of the food was top notch. I can see why people get excited about this place. Lots of flavors in everything, lots of ingredients on the plates, and lots of twists on classics. Example of a twist: riffing on classic spaghetti carbonara by changing out the pasta to pappardelle, and adding cream, peas, and crab to the dish is a pretty unique offering. It was clever to use Brie as the basis for a quesadilla, and what’s better than Brie and pear? I enjoy house made mozzarella, and it’s nice that they take the time to make it fresh on a regular basis. Rolling it with mascarpone to create buratta gave the appetizer a nice touch.\u003c/p>\n\u003cp>We enjoyed splitting the salad amongst ourselves between apps and entrees. The mix in the Bishop Ranch salad was refreshing, and made for a good set up for the next plates. The entrees were well received. One of my personal beefs over pork is a clumsy cook that turns a nice piece of pork goodness into shoe leather. Never understood why folks continue to believe pork needs to be bound and gagged before cooking the daylights out of it. P&P did a great job of delivering the double pork chop as we asked for it: gently caressed to a delicate medium rare. Loved the stone fruit and bourbon demi-glace.\u003c/p>\n\u003cp>The lamb shank got the most attention from our table. The portion size was ridiculous. The shank looked like the dinosaur bone that knocked over Fred Flintstone’s car at the drive-in. It was properly braised, fell off the bone, and mixed in well with its polenta base. This dish is another that points towards Chef’s inventive nature: I surely never would have thought about switching out a lamb shank for a veal shank in an osso bucco-style dish, but they pull it off here. Our guest that ordered the bistro steak enjoyed each and every bite. The strip was cooked as ordered, the maître d’ butter coated the meat, and the dish came with a generous side of Bordelaise sauce. The frites were a hit, and so many were on the plate that some went home in a Go Box!\u003c/p>\n\u003cp>I ordered the sea bass. It was dusted with a paprika mixture, pan cooked, and served over a potato-Brentwood corn hash. The crispy leeks on top were tasty, and added a nice texture to the meal. As with everything else on the menu, there was a bunch of components to this dish. It can’t be an easy undertaking for the kitchen to get so many flavors and layers onto a plate, and they need to be commended for working so hard to make each item unique. The service staff was great. Our server worked hard to keep things moving, and it seemed that she always had some back up to help keep things going. It’s nice to see a group work as a real team.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wine list, while not extensive, is well thought out and fairly priced. I enjoy seeing a nice selection of “California’s varietal” (aka Zinfandel) on list, and enjoyed the one we selected. Desserts were a great end to the night. After all we ate and drank, the biggest hit of the night was the warm pear tart. Ab-so-lutely spot on. After all that we ate, it was the perfect finish as we walked out of air-conditioned comfort into the hot Contra Costa night. Yep, here I go with the AC rant again….\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Spork: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5688\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/5LGAhX83iUE\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=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&aq=0&sll=37.799004,-122.407333&sspn=0.030451,0.040641&vpsrc=6&ie=UTF8&hq=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&t=m&cid=16263375646011692492&hnear=&ll=37.767119,-122.415504&spn=0.023747,0.036478&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=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&aq=0&sll=37.799004,-122.407333&sspn=0.030451,0.040641&vpsrc=6&ie=UTF8&hq=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&t=m&cid=16263375646011692492&hnear=&ll=37.767119,-122.415504&spn=0.023747,0.036478&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>\n1058 Valencia Street (at Hill Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot at 21st and Valencia\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-643-5000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@sporksf.com\">info@sporksf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sporksf.com\">sporksf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/sporksf\">@sporksf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sporkSF\">Spork\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Neil Jorgenson and Bruce Binn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Bruce Binn\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Bruce Binn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> In-Side-Out Burger, Mussels and Pork with a Spork, Steak Stroganoff\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:00pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday), dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> 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> Yes\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> 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, up to 12\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/navng\">Map\u003c/a>\u003cbr />1058 Valencia Street\u003cbr /> \r\nSan Francisco, CA 94110\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-643-5000\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sporksf.com\">sporksf.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5688\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Spork: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5688\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/5LGAhX83iUE'\n title='//www.youtube.com/embed/5LGAhX83iUE'\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=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&aq=0&sll=37.799004,-122.407333&sspn=0.030451,0.040641&vpsrc=6&ie=UTF8&hq=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&t=m&cid=16263375646011692492&hnear=&ll=37.767119,-122.415504&spn=0.023747,0.036478&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=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&aq=0&sll=37.799004,-122.407333&sspn=0.030451,0.040641&vpsrc=6&ie=UTF8&hq=Spork+Restaurant,+1058+Valencia+Street,+San+Francisco,+CA&t=m&cid=16263375646011692492&hnear=&ll=37.767119,-122.415504&spn=0.023747,0.036478&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>\n1058 Valencia Street (at Hill Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot at 21st and Valencia\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-643-5000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@sporksf.com\">info@sporksf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sporksf.com\">sporksf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/sporksf\">@sporksf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sporkSF\">Spork\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Neil Jorgenson and Bruce Binn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Bruce Binn\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Bruce Binn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> In-Side-Out Burger, Mussels and Pork with a Spork, Steak Stroganoff\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-2:00pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday), dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> 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> Yes\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> 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, up to 12\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Spork: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5710\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is one of my favorite restaurants in the City. There’s something unique — even cool — about the space. It’s the former home of the Kentucky Fried Chicken in the Mission. Rather than gut the space, the owners decided to make it part of their story. If you look closely, you’ll notice that they used some of the pre-existing fixtures and design elements and blended it with modern influences to give the space a retro 1950s feel. And, of course, their name is inspired by the utensil that KFC popularized — the spork. \u003c/p>\n\u003cp>The Spork story is really about juxtaposition — playing off the history of a restaurant that was known for buckets and buckets and buckets of mass-produced fried chicken parts and using the ghost of that space to create a comfy restaurant serving modern, upscale comfort food with well balanced, delicious flavors and fresh local ingredients. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortly after being seated on the evening of our visit, our amazing server, Hillary brought over Spork’s always-gratis, now-famous, and super yummy pull-apart rolls. Always served as a conjoined trio of baked goodness, once pulled apart (as directed) they’re crispy on the top, dusted with salt crystals, soft on the inside and served with a side of whipped honey butter. Suggestion: inhale quickly. \u003c/p>\n\u003cp>That evening, we were celebrating a birthday and were a group of six, including both Spork veterans and some newbies. The size of our party meant that we had the chance to try a lot dishes on the menu. Yay! Our starters were all delicious, but I especially enjoyed the Cauliflower and Calamari Unite! The surprising duo is mixed with a bit of mint and lemon aioli — an amazing combo of tastes and textures. The ahi poke served on top of crispy rice paper and topped with sesame oil and habanero vinaigrette is also wonderful. \u003c/p>\n\u003cp>When spying the menu for main entrees, you run across the In-Side-Out Burger, and that’s when you first get the sense that things are slightly askew at Spork — but in a good way. This is Spork’s signature dish, and when I sampled it, I remembered why! It’s all the right ingredients working together — two amazing beef patties surrounding a single hamburger bun, cheddar, lettuce, caramelized onions, and tomato. The house sauce puts it over the top. This is not a pick-up-with-your-hands burger, but after eating it, you won’t care. \u003c/p>\n\u003cp>I decided to go with the Steak Stroganoff. I love this dish, and it epitomizes what I love about Spork. When I go out to restaurants, I’m obsessed with discovering the perfect bite — the marriage of ingredients, flavors and textures. That perfect bite of Spork’s Stroganoff, assembled carefully on your fork, includes Kobe bavette steak, gnocchi, wild mushrooms, aged balsamic and, what I think really makes the dish kick, the horseradish cream. \u003c/p>\n\u003cp>During our meal, we enjoyed a bottle of Zinfandel from Unti Vineyards. In addition to a great selection of local wines, they also have an extensive and amazing selection of bottled beer. Chocolate lovers should try their absolutely legal, but sinful Pot Brownie. Elvis Has Left the Building — a warm peanut butter cup with bananas and vanilla gelato — is newer, but quickly becoming popular. \u003c/p>\n\u003cp>In addition to the great food and generous portions, the staff, including at least a few Mission hipsters, is genuinely friendly and makes you feel welcome. I especially love that the Spork team is an ultra conscious bunch: they use local and seasonal ingredients, natural meats, and wild caught seafood whenever possible; they feature other neighborhood businesses like Four Barrel Coffee and Humphrey Slocombe ice cream; and they compost and recycle whatever they can — even their cooking oil! All the elements come together at Spork, creating a stellar, way-above-the-pack, neighborhood restaurant, that is fun, hip and tasty! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My friend, Michael, and I ate at Spork a few years ago, and we were anxious to revisit the restaurant and the surrounding area. Their website is easy to navigate and includes “The Story of Spork,” which tells its interesting story. I appreciate the restaurant’s concern for the environment (they only use peanut oil, which is recycled into biodiesel), as well as their neighborhood (they suggest a nearby — and very affordable, by San Francisco standards — parking lot in consideration of their neighbors). I made reservations easily for the time that we wished through OpenTable.\u003c/p>\n\u003cp>On our drive into San Francisco, we got stuck in traffic (our fault — we really should have checked to see if the Giants were in town). We called to say that we would be about a half-hour late, and the hostess was very accommodating. When we arrived, she remembered us and was extremely cordial, seating us immediately. I was impressed with this, as we were late for our reservation and they appeared to be very busy. The atmosphere of the place was very hip and “energetic” (a term that OpenTable uses to rate the noise level).\u003c/p>\n\u003cp>Our server was personable and knowledgeable, and she, the hostess, and bus person were very attentive, making sure that our water glasses were always full (a dining pet-peeve of mine).\u003c/p>\n\u003cp>The restaurant offers a nice selection of beers — so much so that we didn’t even look at the wine list!\u003cbr>\nThe goat cheese croquette was coated in a panko crust and lightly fried, giving it a creamy, gooey consistency, and the salad with arugula, roasted peaches, and almonds offered a great contrast of tartness and crunch. The seared scallops were buttery, creamy and, although a little gritty, seared beautifully. When I ordered them, I asked the server what “\u003ca href=\"http://en.wikipedia.org/wiki/Shichimi\">togarashi\u003c/a>” was, and she described this Asian spice perfectly (I’m a big fan of spicy!). The accompanying coconut rice was lovely, and the baby bok choy was nice and crunchy. I felt that all the portions were well-sized.\u003c/p>\n\u003cp>I don’t normally order dessert after a good meal, as they often disappoint. Not so at Spork: the desserts were to die for! The Pot Brownie was rich, yet not overly sweet. I loved the contrasting salty-and-sweet flavors of the Elvis Has Left The Building, and the house-made sauces were out of this world, especially the caramel sauce, which was a very welcomed surprise that I found hidden underneath the whole dessert. We had originally also ordered the After-School Special; however, our server mentioned that the three desserts may have been too much and, since it was very similar to the Elvis, suggested that we go with just the two. We very much appreciated this and, after enjoying the brownie and the Elvis, were glad that we had taken her suggestion.\u003c/p>\n\u003cp>Since the restaurant was quite busy, it appeared that the kitchen got a little backed-up, as we waited about a half hour after we were done with the appetizer for our entrees. When they did arrive, two were served together, and we had to wait for the third. As we left, I noticed that Spork is right next to The Marsh, which may have accounted for how busy they were, as well as for the fact that it seemed to empty out around show time. If I were to return, I would try to time my visit accordingly. We walked along Valencia Street after dinner, and noticed what a terrific job has been done in revitalizing this neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We made a reservation at Spork for 7:45 on Sunday evening. Amazingly, BART wasn’t checking our visas to enter the City; we got out of the ‘burbs and into the Mission early. We weren’t sure what to do since we were there so early. We had our 16-year-old niece along with us, so bar hopping was out. (Wife says it’s bad form to make the kid stand by the light post while Uncle David and friends get all Hemingway’d before dinner.) Anyway…\u003c/p>\n\u003cp>We strolled from the BART station to Spork, apologized for being early, were warmly greeted, and seated immediately. Loved the atmosphere! Very cheeky, and well done. Only thing I regretted was not bringing my “Stingy Brim” along and adding a little ink for the night out. Definitely a hipster crowd, and nothing says hipster like this 56-year-old cat from Moraga! “Crowd” is the right word, too, because just as we got sat, Spork must have lit the “Free Food” light in the window. The place went from empty to slammed faster than Evelyn Wood could get thru the first chapter of a poorly written graphic novel. Once the joint got filled, it was loud, but the loudness seemed to fit in with the whole scene. \u003c/p>\n\u003cp>As busy as it was that night it leads me to the best part of the evening, (and there was a lot to like): Erin the Waitress. Without a doubt, Erin was one of the finest servers I’ve encountered in a long time. (And by long time, I mean longer than the average age of everyone in the restaurant other than those at our table.) Someone called in sick, and Erin got saddled with nine tables within 15 minutes of each other. Not only did she do a great job with us, she never let the other 8 tables down either. Her knowledge of the menu, its ingredients, the wine list, and the specials was much deeper than you’d expect given the casualness of Spork. She did a “proper” wine service with both of our bottles, and got into an esoteric conversation over the merits of Spanish white anchovies. She really was the best. I can’t think of ANY restaurant in the Bay Area that wouldn’t raise their level of service by cloning Erin!\u003c/p>\n\u003cp>Onto the food. All at our table appreciated that the menu didn’t take itself too seriously. This is a remodeled KFC after all. Thru all that, the twists that Chef puts into the food made everything look intriguing. Being brought some hot-from-the-oven pull-apart rolls with honey butter was a treat this Dough Boy isn’t allowed at home!\u003c/p>\n\u003cp>All of our appetizers were…well…appetizing! The addition of faro, peanuts, and mandarin oranges to the poke was a nice change from the norm. The goat cheese croquette was great. Sometimes a heavy hand can render the cheese greasy, but not here. The panko was snappy, and the addition of sautéed stone fruit to the balsamic reduction lit up the plate. \u003c/p>\n\u003cp>My favorite of this course and maybe the night: the crostini. How do the kids put it these days…OMG! Simple and inspired. A small toast of baguette smeared with avocado, a hint of citrus, a white anchovy, and a couple of thin slices of pickled red onion. Very, very tasty, and yes, we’ll be making it at our house on a regular basis.\u003c/p>\n\u003cp>Everyone enjoyed the entrees and portions were not skimpy. In true \u003cem>Check, Please!\u003c/em> fashion, we passed and shared everything with all. There was no consensus as to a favorite, but there was a consensus as to what made everything so enjoyable: a few quality ingredients in each dish with a twist away from the usual. \u003c/p>\n\u003cp>The fried chicken was called, “fabulous, and even better with the white gravy.” The panko crust lightened up what some places can turn into a hot mess of chicken, flour, and grease. The white gravy was perfect, and the potatoes properly mashed. For the first time in the history of that building, chicken was served in a way to make a chicken proud.\u003c/p>\n\u003cp>Day Boat scallops were, (thank God), cooked perfectly medium rare, and set up well with the risotto underneath their tasty little bodies. In my mind, not much is better than a fresh scallop. These hit the mark.\u003c/p>\n\u003cp>Serving a slightly de-constructed beef stroganoff was inspired. The switch from the usual egg noodles to fluffy gnocchi pillows was a great touch. Putting down a big piece of grilled American Kobe as the beef part of the stroganoff was delightful. The reduction that surrounded the parts was big and bold.\u003c/p>\n\u003cp>The burger was a hit. The dressing on the bun was an homage to the fast food burgers no one my age will admit to liking. Hello, Kwik Way circa 1972! The smashed potato fries were clever, crispy, and tasty.\u003c/p>\n\u003cp>My griddled pork was a test to the skill of the kitchen. Few things get under my craw faster than a dried out piece of pork. When I ordered it, I made it clear to Erin that anymore finish than medium rare would not make me happy. The kitchen got the memo, and cooked these brined pieces of loin goodness just right. The patty pan squash was fresh, sweet, and tasty, the spinach cooked just right. \u003c/p>\n\u003cp>Desserts got a split vote. It was 3-2 against for the cinnamon beignets. The Pot Brownie went 4-1 for, but I think that 1 vote against was from my wife who was thinking there would be cannabis in the brownie. She was sorely disappointed. My niece loved the shake, and I loved being able to tell her to “Talk to your father” when she asked me how the restaurant could not know that “MILF Shake” on the menu was a misspelling.\u003c/p>\n\u003cp>The wine list was short, and well thought out. Prices were reasonable, and the selections were strong on obscure labels. Not many spots have Donkey and Goat on the menu, and we showed our appreciation for their thoughtfulness by drinking two bottles.\u003c/p>\n\u003cp>Now, after all this happy-happy: the one complaint we all agreed upon: food was slow and not consistently warm coming from the kitchen. I’m guessing that getting slammed on a Sunday is not normally in the plans at Spork, and the kitchen isn’t staffed for getting tossed into the weeds. The food throughout the place seemed to take a long time to get out of the kitchen. Some of our entrees were warm, some were lukewarm, and one was cold. Through all that though, the ingredients of the dishes shone, and there was skill in the kitchen. I don’t think Spork needed more skill to pull off the menu, just another body or two.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would we go back? Unanimously, yes. The atmosphere and location were a kick. Something missing out our way are restaurants that embrace their sense of place. Spork had a lot of personality, a great view of itself, and, even with the delay getting all the entrees prepared at once, it was a fun evening out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Spork: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5710\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This is one of my favorite restaurants in the City. There’s something unique — even cool — about the space. It’s the former home of the Kentucky Fried Chicken in the Mission. Rather than gut the space, the owners decided to make it part of their story. If you look closely, you’ll notice that they used some of the pre-existing fixtures and design elements and blended it with modern influences to give the space a retro 1950s feel. And, of course, their name is inspired by the utensil that KFC popularized — the spork. \u003c/p>\n\u003cp>The Spork story is really about juxtaposition — playing off the history of a restaurant that was known for buckets and buckets and buckets of mass-produced fried chicken parts and using the ghost of that space to create a comfy restaurant serving modern, upscale comfort food with well balanced, delicious flavors and fresh local ingredients. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shortly after being seated on the evening of our visit, our amazing server, Hillary brought over Spork’s always-gratis, now-famous, and super yummy pull-apart rolls. Always served as a conjoined trio of baked goodness, once pulled apart (as directed) they’re crispy on the top, dusted with salt crystals, soft on the inside and served with a side of whipped honey butter. Suggestion: inhale quickly. \u003c/p>\n\u003cp>That evening, we were celebrating a birthday and were a group of six, including both Spork veterans and some newbies. The size of our party meant that we had the chance to try a lot dishes on the menu. Yay! Our starters were all delicious, but I especially enjoyed the Cauliflower and Calamari Unite! The surprising duo is mixed with a bit of mint and lemon aioli — an amazing combo of tastes and textures. The ahi poke served on top of crispy rice paper and topped with sesame oil and habanero vinaigrette is also wonderful. \u003c/p>\n\u003cp>When spying the menu for main entrees, you run across the In-Side-Out Burger, and that’s when you first get the sense that things are slightly askew at Spork — but in a good way. This is Spork’s signature dish, and when I sampled it, I remembered why! It’s all the right ingredients working together — two amazing beef patties surrounding a single hamburger bun, cheddar, lettuce, caramelized onions, and tomato. The house sauce puts it over the top. This is not a pick-up-with-your-hands burger, but after eating it, you won’t care. \u003c/p>\n\u003cp>I decided to go with the Steak Stroganoff. I love this dish, and it epitomizes what I love about Spork. When I go out to restaurants, I’m obsessed with discovering the perfect bite — the marriage of ingredients, flavors and textures. That perfect bite of Spork’s Stroganoff, assembled carefully on your fork, includes Kobe bavette steak, gnocchi, wild mushrooms, aged balsamic and, what I think really makes the dish kick, the horseradish cream. \u003c/p>\n\u003cp>During our meal, we enjoyed a bottle of Zinfandel from Unti Vineyards. In addition to a great selection of local wines, they also have an extensive and amazing selection of bottled beer. Chocolate lovers should try their absolutely legal, but sinful Pot Brownie. Elvis Has Left the Building — a warm peanut butter cup with bananas and vanilla gelato — is newer, but quickly becoming popular. \u003c/p>\n\u003cp>In addition to the great food and generous portions, the staff, including at least a few Mission hipsters, is genuinely friendly and makes you feel welcome. I especially love that the Spork team is an ultra conscious bunch: they use local and seasonal ingredients, natural meats, and wild caught seafood whenever possible; they feature other neighborhood businesses like Four Barrel Coffee and Humphrey Slocombe ice cream; and they compost and recycle whatever they can — even their cooking oil! All the elements come together at Spork, creating a stellar, way-above-the-pack, neighborhood restaurant, that is fun, hip and tasty! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Saturday, July 23, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My friend, Michael, and I ate at Spork a few years ago, and we were anxious to revisit the restaurant and the surrounding area. Their website is easy to navigate and includes “The Story of Spork,” which tells its interesting story. I appreciate the restaurant’s concern for the environment (they only use peanut oil, which is recycled into biodiesel), as well as their neighborhood (they suggest a nearby — and very affordable, by San Francisco standards — parking lot in consideration of their neighbors). I made reservations easily for the time that we wished through OpenTable.\u003c/p>\n\u003cp>On our drive into San Francisco, we got stuck in traffic (our fault — we really should have checked to see if the Giants were in town). We called to say that we would be about a half-hour late, and the hostess was very accommodating. When we arrived, she remembered us and was extremely cordial, seating us immediately. I was impressed with this, as we were late for our reservation and they appeared to be very busy. The atmosphere of the place was very hip and “energetic” (a term that OpenTable uses to rate the noise level).\u003c/p>\n\u003cp>Our server was personable and knowledgeable, and she, the hostess, and bus person were very attentive, making sure that our water glasses were always full (a dining pet-peeve of mine).\u003c/p>\n\u003cp>The restaurant offers a nice selection of beers — so much so that we didn’t even look at the wine list!\u003cbr>\nThe goat cheese croquette was coated in a panko crust and lightly fried, giving it a creamy, gooey consistency, and the salad with arugula, roasted peaches, and almonds offered a great contrast of tartness and crunch. The seared scallops were buttery, creamy and, although a little gritty, seared beautifully. When I ordered them, I asked the server what “\u003ca href=\"http://en.wikipedia.org/wiki/Shichimi\">togarashi\u003c/a>” was, and she described this Asian spice perfectly (I’m a big fan of spicy!). The accompanying coconut rice was lovely, and the baby bok choy was nice and crunchy. I felt that all the portions were well-sized.\u003c/p>\n\u003cp>I don’t normally order dessert after a good meal, as they often disappoint. Not so at Spork: the desserts were to die for! The Pot Brownie was rich, yet not overly sweet. I loved the contrasting salty-and-sweet flavors of the Elvis Has Left The Building, and the house-made sauces were out of this world, especially the caramel sauce, which was a very welcomed surprise that I found hidden underneath the whole dessert. We had originally also ordered the After-School Special; however, our server mentioned that the three desserts may have been too much and, since it was very similar to the Elvis, suggested that we go with just the two. We very much appreciated this and, after enjoying the brownie and the Elvis, were glad that we had taken her suggestion.\u003c/p>\n\u003cp>Since the restaurant was quite busy, it appeared that the kitchen got a little backed-up, as we waited about a half hour after we were done with the appetizer for our entrees. When they did arrive, two were served together, and we had to wait for the third. As we left, I noticed that Spork is right next to The Marsh, which may have accounted for how busy they were, as well as for the fact that it seemed to empty out around show time. If I were to return, I would try to time my visit accordingly. We walked along Valencia Street after dinner, and noticed what a terrific job has been done in revitalizing this neighborhood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Spork:\u003c/strong> Sunday, July 10, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We made a reservation at Spork for 7:45 on Sunday evening. Amazingly, BART wasn’t checking our visas to enter the City; we got out of the ‘burbs and into the Mission early. We weren’t sure what to do since we were there so early. We had our 16-year-old niece along with us, so bar hopping was out. (Wife says it’s bad form to make the kid stand by the light post while Uncle David and friends get all Hemingway’d before dinner.) Anyway…\u003c/p>\n\u003cp>We strolled from the BART station to Spork, apologized for being early, were warmly greeted, and seated immediately. Loved the atmosphere! Very cheeky, and well done. Only thing I regretted was not bringing my “Stingy Brim” along and adding a little ink for the night out. Definitely a hipster crowd, and nothing says hipster like this 56-year-old cat from Moraga! “Crowd” is the right word, too, because just as we got sat, Spork must have lit the “Free Food” light in the window. The place went from empty to slammed faster than Evelyn Wood could get thru the first chapter of a poorly written graphic novel. Once the joint got filled, it was loud, but the loudness seemed to fit in with the whole scene. \u003c/p>\n\u003cp>As busy as it was that night it leads me to the best part of the evening, (and there was a lot to like): Erin the Waitress. Without a doubt, Erin was one of the finest servers I’ve encountered in a long time. (And by long time, I mean longer than the average age of everyone in the restaurant other than those at our table.) Someone called in sick, and Erin got saddled with nine tables within 15 minutes of each other. Not only did she do a great job with us, she never let the other 8 tables down either. Her knowledge of the menu, its ingredients, the wine list, and the specials was much deeper than you’d expect given the casualness of Spork. She did a “proper” wine service with both of our bottles, and got into an esoteric conversation over the merits of Spanish white anchovies. She really was the best. I can’t think of ANY restaurant in the Bay Area that wouldn’t raise their level of service by cloning Erin!\u003c/p>\n\u003cp>Onto the food. All at our table appreciated that the menu didn’t take itself too seriously. This is a remodeled KFC after all. Thru all that, the twists that Chef puts into the food made everything look intriguing. Being brought some hot-from-the-oven pull-apart rolls with honey butter was a treat this Dough Boy isn’t allowed at home!\u003c/p>\n\u003cp>All of our appetizers were…well…appetizing! The addition of faro, peanuts, and mandarin oranges to the poke was a nice change from the norm. The goat cheese croquette was great. Sometimes a heavy hand can render the cheese greasy, but not here. The panko was snappy, and the addition of sautéed stone fruit to the balsamic reduction lit up the plate. \u003c/p>\n\u003cp>My favorite of this course and maybe the night: the crostini. How do the kids put it these days…OMG! Simple and inspired. A small toast of baguette smeared with avocado, a hint of citrus, a white anchovy, and a couple of thin slices of pickled red onion. Very, very tasty, and yes, we’ll be making it at our house on a regular basis.\u003c/p>\n\u003cp>Everyone enjoyed the entrees and portions were not skimpy. In true \u003cem>Check, Please!\u003c/em> fashion, we passed and shared everything with all. There was no consensus as to a favorite, but there was a consensus as to what made everything so enjoyable: a few quality ingredients in each dish with a twist away from the usual. \u003c/p>\n\u003cp>The fried chicken was called, “fabulous, and even better with the white gravy.” The panko crust lightened up what some places can turn into a hot mess of chicken, flour, and grease. The white gravy was perfect, and the potatoes properly mashed. For the first time in the history of that building, chicken was served in a way to make a chicken proud.\u003c/p>\n\u003cp>Day Boat scallops were, (thank God), cooked perfectly medium rare, and set up well with the risotto underneath their tasty little bodies. In my mind, not much is better than a fresh scallop. These hit the mark.\u003c/p>\n\u003cp>Serving a slightly de-constructed beef stroganoff was inspired. The switch from the usual egg noodles to fluffy gnocchi pillows was a great touch. Putting down a big piece of grilled American Kobe as the beef part of the stroganoff was delightful. The reduction that surrounded the parts was big and bold.\u003c/p>\n\u003cp>The burger was a hit. The dressing on the bun was an homage to the fast food burgers no one my age will admit to liking. Hello, Kwik Way circa 1972! The smashed potato fries were clever, crispy, and tasty.\u003c/p>\n\u003cp>My griddled pork was a test to the skill of the kitchen. Few things get under my craw faster than a dried out piece of pork. When I ordered it, I made it clear to Erin that anymore finish than medium rare would not make me happy. The kitchen got the memo, and cooked these brined pieces of loin goodness just right. The patty pan squash was fresh, sweet, and tasty, the spinach cooked just right. \u003c/p>\n\u003cp>Desserts got a split vote. It was 3-2 against for the cinnamon beignets. The Pot Brownie went 4-1 for, but I think that 1 vote against was from my wife who was thinking there would be cannabis in the brownie. She was sorely disappointed. My niece loved the shake, and I loved being able to tell her to “Talk to your father” when she asked me how the restaurant could not know that “MILF Shake” on the menu was a misspelling.\u003c/p>\n\u003cp>The wine list was short, and well thought out. Prices were reasonable, and the selections were strong on obscure labels. Not many spots have Donkey and Goat on the menu, and we showed our appreciation for their thoughtfulness by drinking two bottles.\u003c/p>\n\u003cp>Now, after all this happy-happy: the one complaint we all agreed upon: food was slow and not consistently warm coming from the kitchen. I’m guessing that getting slammed on a Sunday is not normally in the plans at Spork, and the kitchen isn’t staffed for getting tossed into the weeds. The food throughout the place seemed to take a long time to get out of the kitchen. Some of our entrees were warm, some were lukewarm, and one was cold. Through all that though, the ingredients of the dishes shone, and there was skill in the kitchen. I don’t think Spork needed more skill to pull off the menu, just another body or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would we go back? Unanimously, yes. The atmosphere and location were a kick. Something missing out our way are restaurants that embrace their sense of place. Spork had a lot of personality, a great view of itself, and, even with the delay getting all the entrees prepared at once, it was a fun evening out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ristorante Ideale: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5690\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/WjTM0BZqwFY\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=Ristorante+Ideale,+1315+Grant+Ave.+san+francisco&aq=&sll=37.799004,-122.407333&sspn=0.060903,0.081282&vpsrc=6&ie=UTF8&hq=Ristorante&hnear=Ideale+Resturant,+1315+Grant+Ave,+San+Francisco,+California+94133&t=m&cid=17677408400132039877&ll=37.810123,-122.4016&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=Ristorante+Ideale,+1315+Grant+Ave.+san+francisco&aq=&sll=37.799004,-122.407333&sspn=0.060903,0.081282&vpsrc=6&ie=UTF8&hq=Ristorante&hnear=Ideale+Resturant,+1315+Grant+Ave,+San+Francisco,+California+94133&t=m&cid=17677408400132039877&ll=37.810123,-122.4016&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>\n1315 Grant Avenue (at Vallejo Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-391-4129\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://idealerestaurant.com\">idealerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/group.php?gid=330844731089\">Ristorante Ideale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Maurizio Bruschi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Maurizio Bruschi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Maurizio Bruschi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lasagna Serafina, Calamari e Rughetta, thin-crusted Roman pizzas, Bucatini all’Amatriciana, Spaghetti alla Carbonara\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> none\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/ideale\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-391-4129\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://idealerestaurant.com\">idealerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/group.php?gid=330844731089\">Ristorante Ideale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Maurizio Bruschi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Maurizio Bruschi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Maurizio Bruschi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lasagna Serafina, Calamari e Rughetta, thin-crusted Roman pizzas, Bucatini all’Amatriciana, Spaghetti alla Carbonara\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> none\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/ideale\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ristorante Ideale: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5707\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love this place. Of course you wouldn’t expect anyone to pick a spot they hated for \u003cem>Check, Please! Bay Area\u003c/em>, but I do love this place. The Bay Area has lots of great places to eat, and more than a handful of stellar Italian restaurants, but I continue to choose Ideale over any of the others. There are many, many places that use the finest ingredients sourced from the finest producers, using the best practices available to bring the tail and snout to your table, and I continue to go to Ideale over and over again. While there’s no substitute for quality and technique, I feel that the sense of place a restaurant presents is always overlooked. Many places work hard to have a soul; to take you somewhere else than off the street you came in on, but very few pull it off.\u003c/p>\n\u003cp>Ideale is the only place I can go to that takes me out of the Bay Area, and into a noisy side street in Rome. This is not a place that presents an owner’s idea of what we all expect from an Italian restaurant. It’s a place run by Romans in a Roman style and, quite frankly, if you don’t understand it, that’s on you. This is how his nonna taught him to make it, and that’s how you’re going to get it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s not a perfect restaurant, but short of fawning over the latest clever twist of raw fish in a sustainable hand-rolled savory cone, what place is? Ideale has a great idea of what it is, what it does well, and it presents it in a consistent manner. It’s run like things are run in Italy: It’s noisy, it’s small, it’s crowded, and it can be chaotic. Thru all that, the food tastes like food you’d eat in Trastevere, not on the corner of Columbus and Green. If I had one meal left in my life, it would begin with the Zucchine Tartufati. It’s a simple dish with only a few ingredients: raw zucchini strands tossed with white truffle oil and lemon juice and served on a slice of duxelles bruschetta. A few thin shavings of Parmigiano-Reggiano top of the dish. Just thinking of it brings a tear to my eye…\u003c/p>\n\u003cp>The grilled calamari over arugula is a great change from the common fried calamari. The char on the fish plays off the bitterness of the greens, and some EVOO smoothes out the harsh edges. The burrata is a perfect purse of fresh mozzarella surrounding the sweet cream and curds. Someone at our table looked up and said, “Ohhh, so THIS is what it’s supposed to taste like!” Not many things are better than rubbing some of the burrata across a slice of Ideale’s homemade bread. The bruschetta is fantastic. Anyone else think of toasting some mozzarella bread then spreading anchovy paste on top? I didn’t think so.\u003c/p>\n\u003cp>Now, onto my rant. Ever since first tasting spaghetti carbonara in Rome many years ago, I’ve tended to make a capital case when someone over here serves it the wrong way. Take note, developing Escoffiers, if you put cream into carbonara, it’s a variety of alfredo, not carbonara! This dish is done in the traditional manner: spaghetti, pancetta, oil, eggs, cheese, and black pepper. That’s it kids. Nothing else. And it is sublime. Ideale’s lasagna isn’t your “Baked for Three Hours with 6 Pounds of Cheese” variety. It’s subtle, simple, and floats off the plate.\u003c/p>\n\u003cp>The zuppa de pesce at Ideale is how every version of cioppino in SF wants to be. After all the pieces were eaten, sopping up with a half of baguette began. The wine list is stellar. I’m a big snob with definite ideas. Ideale’s list is unique in variety and selections. That it stocks a couple of Jermann wines makes it an instant favorite. I get a kick of seeing new wines on lists, and I guarantee you’ll find treats you’ve never seen before on this list.\u003c/p>\n\u003cp>Desserts are great. The tiramisu wowed everyone. I don’t have much of a sweet tooth, but did enjoy the rounds of limoncello a bunch. As always, Giuseppe was a great server. Attentive, prompt, always willing to offer a suggestion, and tolerant of my bad Italian. He’s the best!\u003c/p>\n\u003cp>Did I mention that I love this place?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Ideale is a restaurant located in North Beach. So as we made the sojourn there after work, we were concerned about parking since there is not a lot of it in this neighborhood and area garages can be very pricey. We had the luck of the parking gods on our side and quickly found a spot on the corner where the restaurant was located. It should be noted that this is not a usual parking experience in North Beach. \u003c/p>\n\u003cp>When we arrived, the restaurant was pretty empty, so we were seated immediately and handed our menus. We asked our server for his opinion on the most popular items or signature dishes. “Everything is wonderful,” he responded as he proceeded to name half of the items on the menu. We decided to take it from there and just ordered family style so we could try as many dishes as possible.\u003c/p>\n\u003cp>We ordered our entire meal at one time, and the pacing of the meal was nice. Food kept flowing at a very comfortable pace, allowing us time to really enjoy one another’s company and fully enjoy our dishes without feeling rushed. For appetizers we had the insalata di cesare, which was fairly typical. The burrata was pretty good, especially when eaten with their great homemade bread. The calamari e rughetta was a little tough and an overall disappointment. Hands down, the best starter (and soon, we would learn, the best dish of our entire dinner) was the pizza al prosciutto. Everything worked about this dish – from the cracker-like crust, the right amount of sauce, cheese and the prosciutto. All the flavors and textures combined nicely to make this the highlight of our meal. \u003c/p>\n\u003cp>Next came our pastas. We ordered the Lasagna Serafina, which was really lacking seasoning, including salt. There simply wasn’t a nice balance of flavors to make it work. This theme, unfortunately, continued for all the rest of the pastas: the orecchietta alla pugliese, bucatini all’amatriciana and the spaghetti alla carbonara. Of all of the pastas, I most enjoyed the spaghetti alla carbonara, but mostly because I could taste the cheese.\u003c/p>\n\u003cp>We anxiously awaited our secondi with hopes that our entrees might match our great experience with the pizza. As we nibbled on the sole and lamb chop, everyone agreed that they were fine, but definitely nothing special and not anything we would return for.\u003c/p>\n\u003cp>To make sure we weren’t missing anything, we ended our meal by trying out the tiramisu. Again, we all agreed that it was nothing special. In fact, as tiramisu goes, it was a little lacking. \u003c/p>\n\u003cp>Overall, I thought that this was at best an average dining experience. The food was only ok (with the exception of the pizza, which was amazing). The service was lacking and the ambiance was simply fine. As mentioned earlier, parking can typically be difficult and expensive, and the neighborhood isn’t the most accessible by public transportation. Unfortunately, the prosciutto pizza is probably not enough to make me want to return, especially since there are so many other places in San Francisco which can deliver a higher quality experience overall, for the same price.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nIn preparing for our meal at Ideale, I checked out their website and noted the following:\n\u003cli>When viewing the menu, there is no indication that one had to click the corners to navigate through the pages.\u003c/li>\n\u003cli>On the info page, it states that one may make a reservation by calling the restaurant directly. There is no mention of the ability to use OpenTable; however, this is indicated on other pages of the website.\u003c/li>\n\u003cli>There is no mention of where one might find nearby parking. Fortunately, the availability of valet parking in front of Bocce Café is indicated on the restaurant’s page on OpenTable.\u003c/li>\n\u003c/ul>\n\u003cp>I was able to make a reservation on OpenTable for the date and time we desired. We drove from the East Bay into San Francisco, arriving earlier than anticipated (thankfully, the Giants were playing in Philadelphia), so we drove around North Beach looking for street parking. We knew that this was going to be a magical experience when a spot opened up a few steps away from the restaurant! We were immediately greeted by the hostess, and mentioned that we were a little early for our reservation. She said that that would be no problem, and escorted us to our table.\u003c/p>\n\u003cp>I loved the feel of the two-roomed restaurant: small, homey, and comfortable with a definite European feel. This ambiance was punctuated by overhearing small snippets of French and Italian conversations from fellow diners. We were soon greeted by our charming waiter, who had a lilting Italian accent. Since we were still looking over the menu, he asked that we take our time and to let him know when we were ready. I appreciated this casual (and very European) approach, and he was always right there if we needed anything. One of my dining companions suggested the calamari appetizer, which I agreed to without even seeing it on the menu. It was amazing! I assumed that it would be deep-fried, but it was instead grilled and accompanied by an arugula salad. It was extremely fresh and tender, and, being grilled, tasted more like meat than fish.\u003c/p>\n\u003cp>My friends ordered homemade pasta dishes and, knowing that I would get to sample both of them, I opted for the bistecca. It was simply cooked to a perfect medium-rare, and was very tender with a wonderful grilled flavor. The roasted potatoes were lovely, with a bit of a crunchy outside to them. The spinach was cooked perfectly and just how I like it, with olive oil and chunks of fresh garlic.\u003c/p>\n\u003cp>I had made a notation on my OpenTable reservation that we were (still!) celebrating my friend Ann’s birthday. Without having to be reminded, a lovely homemade tiramisu with a candle on top arrived at our table after we had finished our entrees.\u003c/p>\n\u003cp>I was very impressed that our waiter appeared to be serving the entire room of more than ten tables, assisted by a great bus person (our water glasses were refilled throughout our meal without having to ask) and a gracious and helpful hostess.\u003c/p>\n\u003cp>To sum it up: Great ingredients, most of them homemade, prepared simply and well.\u003cbr>\nThe website says that the name of the restaurant is “Ideale Restaurant,” and OpenTable lists it simply as “Ideale.” My credit card receipt showed “Ristorante Ideale,” while the charge came through on my credit card as “Ristorante Ideale Restaurant.” I personally think that the restaurant should go with “Ristorante Ideale” to emphasize its authentic Roman trattoria ambience.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After dinner, we strolled through the North Beach neighborhood. Although several of the businesses have changed over the years, many still remain as a reminder of this area’s rich Italian heritage. And there was a flyer posted in the restaurant that Carol Doda had performed the previous weekend at a nearby club. Talk about history!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>David:\u003c/strong> \"Ideale is the only place I can go to that takes me out of the Bay Area, and into a noisy side street in Rome.\" \r\n\u003cstrong>Ruth-Ann:\u003c/strong> \"Overall, I thought that this was at best an average dining experience. The food was only ok (with the exception of the pizza, which was amazing).\"\r\n\u003cstrong>Scott:\u003c/strong> \"To sum it up: Great ingredients, most of them homemade, prepared simply and well.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ristorante Ideale: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5707\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5675\">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/cp607iPod.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/david-naleway125x125.jpg\" alt=\"David Naleway\" title=\"David Naleway\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Monkey\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ristorante Ideale\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Friday, July 22, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I love this place. Of course you wouldn’t expect anyone to pick a spot they hated for \u003cem>Check, Please! Bay Area\u003c/em>, but I do love this place. The Bay Area has lots of great places to eat, and more than a handful of stellar Italian restaurants, but I continue to choose Ideale over any of the others. There are many, many places that use the finest ingredients sourced from the finest producers, using the best practices available to bring the tail and snout to your table, and I continue to go to Ideale over and over again. While there’s no substitute for quality and technique, I feel that the sense of place a restaurant presents is always overlooked. Many places work hard to have a soul; to take you somewhere else than off the street you came in on, but very few pull it off.\u003c/p>\n\u003cp>Ideale is the only place I can go to that takes me out of the Bay Area, and into a noisy side street in Rome. This is not a place that presents an owner’s idea of what we all expect from an Italian restaurant. It’s a place run by Romans in a Roman style and, quite frankly, if you don’t understand it, that’s on you. This is how his nonna taught him to make it, and that’s how you’re going to get it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s not a perfect restaurant, but short of fawning over the latest clever twist of raw fish in a sustainable hand-rolled savory cone, what place is? Ideale has a great idea of what it is, what it does well, and it presents it in a consistent manner. It’s run like things are run in Italy: It’s noisy, it’s small, it’s crowded, and it can be chaotic. Thru all that, the food tastes like food you’d eat in Trastevere, not on the corner of Columbus and Green. If I had one meal left in my life, it would begin with the Zucchine Tartufati. It’s a simple dish with only a few ingredients: raw zucchini strands tossed with white truffle oil and lemon juice and served on a slice of duxelles bruschetta. A few thin shavings of Parmigiano-Reggiano top of the dish. Just thinking of it brings a tear to my eye…\u003c/p>\n\u003cp>The grilled calamari over arugula is a great change from the common fried calamari. The char on the fish plays off the bitterness of the greens, and some EVOO smoothes out the harsh edges. The burrata is a perfect purse of fresh mozzarella surrounding the sweet cream and curds. Someone at our table looked up and said, “Ohhh, so THIS is what it’s supposed to taste like!” Not many things are better than rubbing some of the burrata across a slice of Ideale’s homemade bread. The bruschetta is fantastic. Anyone else think of toasting some mozzarella bread then spreading anchovy paste on top? I didn’t think so.\u003c/p>\n\u003cp>Now, onto my rant. Ever since first tasting spaghetti carbonara in Rome many years ago, I’ve tended to make a capital case when someone over here serves it the wrong way. Take note, developing Escoffiers, if you put cream into carbonara, it’s a variety of alfredo, not carbonara! This dish is done in the traditional manner: spaghetti, pancetta, oil, eggs, cheese, and black pepper. That’s it kids. Nothing else. And it is sublime. Ideale’s lasagna isn’t your “Baked for Three Hours with 6 Pounds of Cheese” variety. It’s subtle, simple, and floats off the plate.\u003c/p>\n\u003cp>The zuppa de pesce at Ideale is how every version of cioppino in SF wants to be. After all the pieces were eaten, sopping up with a half of baguette began. The wine list is stellar. I’m a big snob with definite ideas. Ideale’s list is unique in variety and selections. That it stocks a couple of Jermann wines makes it an instant favorite. I get a kick of seeing new wines on lists, and I guarantee you’ll find treats you’ve never seen before on this list.\u003c/p>\n\u003cp>Desserts are great. The tiramisu wowed everyone. I don’t have much of a sweet tooth, but did enjoy the rounds of limoncello a bunch. As always, Giuseppe was a great server. Attentive, prompt, always willing to offer a suggestion, and tolerant of my bad Italian. He’s the best!\u003c/p>\n\u003cp>Did I mention that I love this place?\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/ruth-ann-gonzales125x125.jpg\" alt=\"Ruth-Ann Gonzales\" title=\"Ruth-Ann Gonzales\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ruth-Ann\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Growth and Innovation Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Spork\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Ideale is a restaurant located in North Beach. So as we made the sojourn there after work, we were concerned about parking since there is not a lot of it in this neighborhood and area garages can be very pricey. We had the luck of the parking gods on our side and quickly found a spot on the corner where the restaurant was located. It should be noted that this is not a usual parking experience in North Beach. \u003c/p>\n\u003cp>When we arrived, the restaurant was pretty empty, so we were seated immediately and handed our menus. We asked our server for his opinion on the most popular items or signature dishes. “Everything is wonderful,” he responded as he proceeded to name half of the items on the menu. We decided to take it from there and just ordered family style so we could try as many dishes as possible.\u003c/p>\n\u003cp>We ordered our entire meal at one time, and the pacing of the meal was nice. Food kept flowing at a very comfortable pace, allowing us time to really enjoy one another’s company and fully enjoy our dishes without feeling rushed. For appetizers we had the insalata di cesare, which was fairly typical. The burrata was pretty good, especially when eaten with their great homemade bread. The calamari e rughetta was a little tough and an overall disappointment. Hands down, the best starter (and soon, we would learn, the best dish of our entire dinner) was the pizza al prosciutto. Everything worked about this dish – from the cracker-like crust, the right amount of sauce, cheese and the prosciutto. All the flavors and textures combined nicely to make this the highlight of our meal. \u003c/p>\n\u003cp>Next came our pastas. We ordered the Lasagna Serafina, which was really lacking seasoning, including salt. There simply wasn’t a nice balance of flavors to make it work. This theme, unfortunately, continued for all the rest of the pastas: the orecchietta alla pugliese, bucatini all’amatriciana and the spaghetti alla carbonara. Of all of the pastas, I most enjoyed the spaghetti alla carbonara, but mostly because I could taste the cheese.\u003c/p>\n\u003cp>We anxiously awaited our secondi with hopes that our entrees might match our great experience with the pizza. As we nibbled on the sole and lamb chop, everyone agreed that they were fine, but definitely nothing special and not anything we would return for.\u003c/p>\n\u003cp>To make sure we weren’t missing anything, we ended our meal by trying out the tiramisu. Again, we all agreed that it was nothing special. In fact, as tiramisu goes, it was a little lacking. \u003c/p>\n\u003cp>Overall, I thought that this was at best an average dining experience. The food was only ok (with the exception of the pizza, which was amazing). The service was lacking and the ambiance was simply fine. As mentioned earlier, parking can typically be difficult and expensive, and the neighborhood isn’t the most accessible by public transportation. Unfortunately, the prosciutto pizza is probably not enough to make me want to return, especially since there are so many other places in San Francisco which can deliver a higher quality experience overall, for the same price.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/scott-phillips125x125.jpg\" alt=\"Scott Phillips\" title=\"Scott Phillips\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Tech Trainer & Support Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Peasant & The Pear\u003cbr>\n\u003cstrong>Reviewed Ristorante Ideale:\u003c/strong> Tuesday, July 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nIn preparing for our meal at Ideale, I checked out their website and noted the following:\n\u003cli>When viewing the menu, there is no indication that one had to click the corners to navigate through the pages.\u003c/li>\n\u003cli>On the info page, it states that one may make a reservation by calling the restaurant directly. There is no mention of the ability to use OpenTable; however, this is indicated on other pages of the website.\u003c/li>\n\u003cli>There is no mention of where one might find nearby parking. Fortunately, the availability of valet parking in front of Bocce Café is indicated on the restaurant’s page on OpenTable.\u003c/li>\n\u003c/ul>\n\u003cp>I was able to make a reservation on OpenTable for the date and time we desired. We drove from the East Bay into San Francisco, arriving earlier than anticipated (thankfully, the Giants were playing in Philadelphia), so we drove around North Beach looking for street parking. We knew that this was going to be a magical experience when a spot opened up a few steps away from the restaurant! We were immediately greeted by the hostess, and mentioned that we were a little early for our reservation. She said that that would be no problem, and escorted us to our table.\u003c/p>\n\u003cp>I loved the feel of the two-roomed restaurant: small, homey, and comfortable with a definite European feel. This ambiance was punctuated by overhearing small snippets of French and Italian conversations from fellow diners. We were soon greeted by our charming waiter, who had a lilting Italian accent. Since we were still looking over the menu, he asked that we take our time and to let him know when we were ready. I appreciated this casual (and very European) approach, and he was always right there if we needed anything. One of my dining companions suggested the calamari appetizer, which I agreed to without even seeing it on the menu. It was amazing! I assumed that it would be deep-fried, but it was instead grilled and accompanied by an arugula salad. It was extremely fresh and tender, and, being grilled, tasted more like meat than fish.\u003c/p>\n\u003cp>My friends ordered homemade pasta dishes and, knowing that I would get to sample both of them, I opted for the bistecca. It was simply cooked to a perfect medium-rare, and was very tender with a wonderful grilled flavor. The roasted potatoes were lovely, with a bit of a crunchy outside to them. The spinach was cooked perfectly and just how I like it, with olive oil and chunks of fresh garlic.\u003c/p>\n\u003cp>I had made a notation on my OpenTable reservation that we were (still!) celebrating my friend Ann’s birthday. Without having to be reminded, a lovely homemade tiramisu with a candle on top arrived at our table after we had finished our entrees.\u003c/p>\n\u003cp>I was very impressed that our waiter appeared to be serving the entire room of more than ten tables, assisted by a great bus person (our water glasses were refilled throughout our meal without having to ask) and a gracious and helpful hostess.\u003c/p>\n\u003cp>To sum it up: Great ingredients, most of them homemade, prepared simply and well.\u003cbr>\nThe website says that the name of the restaurant is “Ideale Restaurant,” and OpenTable lists it simply as “Ideale.” My credit card receipt showed “Ristorante Ideale,” while the charge came through on my credit card as “Ristorante Ideale Restaurant.” I personally think that the restaurant should go with “Ristorante Ideale” to emphasize its authentic Roman trattoria ambience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/lzNjwYNc13w\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.simplynakedwines.com\">2010 Simply Naked “Unoaked” Chardonnay, California $10\u003c/a>\u003c/strong>\u003cbr>\nGoing naked is a good thing when it comes to wine. This affordable white is packed with sweet, juicy fruit flavors, and though it isn’t overly complex, it is highly enjoyable. Unburdened by the toasty, spicy notes of Chardonnay aged in oak barrels, this particular selection is fresh and vibrant and showcases Chardonnay’s tropical wild side.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.senderswines.com\">2006 Senders Cabernet Sauvignon, Stags Leap District, Napa Valley, California $35\u003c/a>\u003c/strong>\u003cbr>\nDrink well and do good with Senders wines as a portion of all sales go to organizations that support cleft lip surgeries around the world. A family-owned winery in Napa founded by Dr. Craig Senders and his wife Karen, Senders produces a roster of reds that includes this hearty yet elegant Cabernet. Smooth and plush, it drinks beautifully now, but has the structure to age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp607leslie-winetip560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp607leslie-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=\"alignnone size-full wp-image-5725\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp607leslie-winetip560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp607leslie-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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"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/lzNjwYNc13w'\n title='//www.youtube.com/embed/lzNjwYNc13w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.simplynakedwines.com\">2010 Simply Naked “Unoaked” Chardonnay, California $10\u003c/a>\u003c/strong>\u003cbr>\nGoing naked is a good thing when it comes to wine. This affordable white is packed with sweet, juicy fruit flavors, and though it isn’t overly complex, it is highly enjoyable. Unburdened by the toasty, spicy notes of Chardonnay aged in oak barrels, this particular selection is fresh and vibrant and showcases Chardonnay’s tropical wild side.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.senderswines.com\">2006 Senders Cabernet Sauvignon, Stags Leap District, Napa Valley, California $35\u003c/a>\u003c/strong>\u003cbr>\nDrink well and do good with Senders wines as a portion of all sales go to organizations that support cleft lip surgeries around the world. A family-owned winery in Napa founded by Dr. Craig Senders and his wife Karen, Senders produces a roster of reds that includes this hearty yet elegant Cabernet. Smooth and plush, it drinks beautifully now, but has the structure to age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp607leslie-winetip560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp607leslie-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=\"alignnone size-full wp-image-5725\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp607leslie-winetip560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp607leslie-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>Check, Please! Bay Area’s sixth season episode 6 (#606) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Rhea’s Market and Deli\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5521\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5499\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Sauce\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5517\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5504\">reviews\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>the girl & the fig\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5511\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5508\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/zIEHNn3AqAc\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/cp606iPod.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>\u003cstrong>\u003ca href=\"http://www.breggo.com/index.cfm\">2009 Breggo “Savoy Vineyard” Pinot Noir, Anderson Valley, California $55\u003c/a>\u003c/strong>\u003cbr>\nOne of northern California’s top vineyards, Savoy is home to plantings of Pinot Noir that produce classic bottlings. The Breggo Savoy showcases purity of fruit, elegance and sheer style. Though it’s delicious now, it will be even better in five years (if you can wait that long!).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wentevineyards.com/wine/\">2010 Wente “Louis Mel” Sauvignon Blanc, Livermore Valley, California $15\u003c/a>\u003c/strong>\u003cbr>\nCrisp and fruity, this Bordeaux-style white is named for a French immigrant who transported vines decades ago from France to California. It’s a wine that pairs easily with many dishes– shellfish, salads, and fresh cheeses — but also drinks well alone as a cocktail.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp606iPod.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>\u003cstrong>\u003ca href=\"http://www.breggo.com/index.cfm\">2009 Breggo “Savoy Vineyard” Pinot Noir, Anderson Valley, California $55\u003c/a>\u003c/strong>\u003cbr>\nOne of northern California’s top vineyards, Savoy is home to plantings of Pinot Noir that produce classic bottlings. The Breggo Savoy showcases purity of fruit, elegance and sheer style. Though it’s delicious now, it will be even better in five years (if you can wait that long!).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wentevineyards.com/wine/\">2010 Wente “Louis Mel” Sauvignon Blanc, Livermore Valley, California $15\u003c/a>\u003c/strong>\u003cbr>\nCrisp and fruity, this Bordeaux-style white is named for a French immigrant who transported vines decades ago from France to California. It’s a wine that pairs easily with many dishes– shellfish, salads, and fresh cheeses — but also drinks well alone as a cocktail.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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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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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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