window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_16353": {
"type": "attachments",
"id": "checkplease_16353",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16353",
"found": true
},
"parent": 5517,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/sauce600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916962,
"modified": 1441916962,
"caption": null,
"description": null,
"title": "sauce600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16354": {
"type": "attachments",
"id": "checkplease_16354",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16354",
"found": true
},
"parent": 5511,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/girlfig600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916962,
"modified": 1441916962,
"caption": null,
"description": null,
"title": "girlfig600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16351": {
"type": "attachments",
"id": "checkplease_16351",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16351",
"found": true
},
"parent": 5530,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/wine-tip600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916961,
"modified": 1441916961,
"caption": null,
"description": null,
"title": "wine-tip600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16346": {
"type": "attachments",
"id": "checkplease_16346",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16346",
"found": true
},
"parent": 5384,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp605-600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916958,
"modified": 1441916958,
"caption": null,
"description": null,
"title": "cp605-600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16348": {
"type": "attachments",
"id": "checkplease_16348",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16348",
"found": true
},
"parent": 5412,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/patxis-pizza600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916959,
"modified": 1441916959,
"caption": null,
"description": null,
"title": "patxis-pizza600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16347": {
"type": "attachments",
"id": "checkplease_16347",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16347",
"found": true
},
"parent": 5407,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/mercury-lounge600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916959,
"modified": 1441916959,
"caption": null,
"description": null,
"title": "mercury-lounge600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16349": {
"type": "attachments",
"id": "checkplease_16349",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16349",
"found": true
},
"parent": 5402,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/trueburger600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916959,
"modified": 1441916959,
"caption": null,
"description": null,
"title": "trueburger600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wgoodfriend": {
"type": "authors",
"id": "2006",
"meta": {
"index": "authors_1716337520",
"id": "2006",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wgoodfriend",
"email": "cooking@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "jpepinheart",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wgoodfriend"
}
},
"pagesReducer": {
"checkplease_program_check-please": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"score": 15.089103
},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"title": "Check Please!",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 51
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?program=check-please",
"seeMore": false,
"paginated": true,
"page": 51
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_5517": {
"type": "posts",
"id": "checkplease_5517",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5517",
"score": null,
"sort": [
1316069834000
]
},
"guestAuthors": [],
"slug": "sauce-restaurant-info",
"title": "Sauce: Restaurant Info",
"publishDate": 1316069834,
"format": "aside",
"headTitle": "Sauce: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sauce: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5504\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>https://www.youtube.com/embed/Y-fmNF2Rq4A\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=Sauce,+Gough+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=74.895367,82.880859&vpsrc=6&ie=UTF8&hq=Sauce,&hnear=Gough+St,+San+Francisco,+California&t=m&cid=12959581309685392059&ll=37.785843,-122.41868&spn=0.023741,0.036478&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=Sauce,+Gough+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=74.895367,82.880859&vpsrc=6&ie=UTF8&hq=Sauce,&hnear=Gough+St,+San+Francisco,+California&t=m&cid=12959581309685392059&ll=37.785843,-122.41868&spn=0.023741,0.036478&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>\n131 Gough Street (between Oak and Page Streets)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult) on show nights, street (easy) on non-show nights, paid lot in neighborhood\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-1369\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@saucesf.com\">info@saucesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.saucesf.com\">saucesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Trip, Matt, and Nate Hosley and Chef Ben Paula\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ben Paula\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Portobello mushroom fries, bacon-wrapped meatloaf, tomato bisque with truffled grilled cheese sticks, the dessert sampler\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-2:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>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/sauce-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> a week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/bkwm2\">Map\u003c/a>\u003cbr />131 Gough Street\u003cbr />San Francisco, CA 94102\u003cbr />\u003cstrong>Phone:\u003c/strong> 415-252-1369\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.saucesf.com\">saucesf.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5504\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725580985,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 261
},
"headData": {
"title": "Sauce: Restaurant Info | KQED",
"description": "Location: Map131 Gough StreetSan Francisco, CA 94102Phone: 415-252-1369Website: saucesf.comReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sauce: Restaurant Info",
"datePublished": "2011-09-14T23:57:14-07:00",
"dateModified": "2024-09-05T17:03:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5517/sauce-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp606iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sauce: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5504\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>\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/Y-fmNF2Rq4A'\n title='//www.youtube.com/embed/Y-fmNF2Rq4A'\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=Sauce,+Gough+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=74.895367,82.880859&vpsrc=6&ie=UTF8&hq=Sauce,&hnear=Gough+St,+San+Francisco,+California&t=m&cid=12959581309685392059&ll=37.785843,-122.41868&spn=0.023741,0.036478&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=Sauce,+Gough+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=74.895367,82.880859&vpsrc=6&ie=UTF8&hq=Sauce,&hnear=Gough+St,+San+Francisco,+California&t=m&cid=12959581309685392059&ll=37.785843,-122.41868&spn=0.023741,0.036478&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>\n131 Gough Street (between Oak and Page Streets)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult) on show nights, street (easy) on non-show nights, paid lot in neighborhood\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-1369\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@saucesf.com\">info@saucesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.saucesf.com\">saucesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Trip, Matt, and Nate Hosley and Chef Ben Paula\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ben Paula\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Portobello mushroom fries, bacon-wrapped meatloaf, tomato bisque with truffled grilled cheese sticks, the dessert sampler\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-2:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-2:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>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/sauce-san-francisco\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> a week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5517/sauce-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_250",
"checkplease_3750",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_8011"
],
"featImg": "checkplease_16353",
"label": "checkplease_9339"
},
"checkplease_5504": {
"type": "posts",
"id": "checkplease_5504",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5504",
"score": null,
"sort": [
1316069820000
]
},
"guestAuthors": [],
"slug": "sauce-reviews",
"title": "Sauce: Reviews",
"publishDate": 1316069820,
"format": "aside",
"headTitle": "Sauce: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Sauce: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5517\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Saturday, June 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time we ate at Sauce was on New Year’s Eve about five years ago. We normally don’t dine out on this evening, but we were going to see the play “Jersey Boys.” I wanted to find a restaurant that served late night dinners. We found Sauce in the Zagat Guide, and it sounded good so we tried it. From the time we arrived (10:10pm) until we left about 1:00am, we had a wonderful evening. \u003c/p>\n\u003cp>Sauce is a place to eat seven days a week anytime from 5:00pm to 12:00pm. We love going after a play or after seeing some live music. The people at Sauce are like friends I’ve known forever. They are warm and friendly, and Chef Ben prepares new American food with lots of thought and passion. My wife and I often order from their “social plates” and share our dishes. We love their portobello mushroom fries with Fat Boy Ranch dipping sauce. Never had them anywhere else, no need; Sauce’s are the best. Another dish we really enjoy are the Dungeness crab cakes with caper aioli. Buttered breadcrumbs make them crispy on the outside with crab and scallop mousse inside.\u003c/p>\n\u003cp>Two of the salads we really love are the Brussels sprouts salad with crunchy Bacon Brittle, chili-dusted sesame seeds, and drizzled with extra virgin olive oil and lemon juice (fantastic) and the Sweet Gem Lettuce steak wraps with feta cheese, red onion, and a Kalamata olive and tomato-oregano dressing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you order an entrée, try the fried chicken with truffled mushrooms, green beans, whipped potatoes, and pan gravy. It was so moist and tender with gravy and slightly crunchy greens. (Perfect combo)\u003c/p>\n\u003cp>When you go, don’t miss the desserts. If you go with friends, try the dessert sampler with homemade doughnuts with vanilla-bourbon dipping sauce, homemade ice cream, and peanut butter and jelly chiffon cake triangles. Need I say more?\u003c/p>\n\u003cp>Sauce is good bang for your buck with delicious food that you’re familiar with and a great staff of people that take good care of you.\u003c/p>\n\u003cp>Thank you Ben and staff for all the great food and good times.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Friday, June 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant has a fairly nondescript interior design with a good bar. Bourbon (a favorite of mine) features prominently. I started with the Rock and Rye. It was Bulleit bourbon and lemon rock candy. It was very sweet, but good. It certainly gets points for its degenerate novelty, candy and bourbon? Okay, sure. Of the appetizers, we had the sliders that were made from Italian sausage and had mozzarella and a blue cheese dressing. The meat in the slider was very rare, basically raw, which alarmed some of our diners, but the taste was quite good, with the blue cheese dressing being the most prominent flavor. The sliders were served with crispy fried shallots, which everyone enjoyed. Next, we had the mac and cheese, which I was expecting to be very dense and very rich. It was actually not too rich or salty and was really tasty; the cheeses were very balanced, and it had a nice crust. The menu says it is “baked” mac and cheese, though it certainly tasted as though it was boiled then placed under a broiler for a couple of minutes. We also tried the poutine, which, while having melted cheese instead of actual cheese curds, was nonetheless very flavorful and again less dense and rich than one would expect from a dish with potatoes, cheese, and gravy. For salads, we tried the Brussels sprout salad with bacon and vinaigrette. This salad was let down by the fact that the dressing was too bland, it needed another ingredient to add some extra depth, it was too one note. The beet salad was great, but it’s pretty hard to screw up fried goat cheese and beets.\u003c/p>\n\u003cp>For entrees I had short ribs and I thought they were very good. The meat was very flavorful, and the carrots and Yukon potatoes were cooked perfectly. The sauce of red wine pan gravy was well balanced. I really enjoyed my entrée, but once I tried the Parma prosciutto-wrapped butterfish, I had remorse for not getting that one. The fish was really well cooked and remained very juicy, and the Parma prosciutto was crispy and excellent. I also really liked how the risotto accompanied it. It had a nice mix of herbs and was very flavorful and also not too dense. I thought the gnocchi was just OK, and the salmon with spinach was good, not great. \u003c/p>\n\u003cp>For dessert, we had a Bing cherry and berry cobbler that was on special and sounded quite good. When it arrived, it was quite a letdown. One tends to expect cobblers to be vibrant and fresh looking. This particular cobbler was slightly grey and not very tasty. We all were pleasantly surprised by the PB&J dessert. It didn’t excite anyone on the page (a familiar theme, actually), but we all really quite happy with it, and it was much different from we thought it would be (also a familiar theme). I loved that the sponge cake was seared, it offered a great flavor. The whole dish was very playful, and all the components worked well together. \u003c/p>\n\u003cp>The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice (though we didn’t take much of it come to think of it).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI took my family to this restaurant — my husband, father-in-law, and two teenagers (13 and 15-years-old) — so we could sample a wide variety of their cuisine. We walked in to the restaurant, and on the right there was a dark wood, friendly neighborhood bar, and on the left was a little bright area with white tablecloths and table settings. The host took us to the back room to sit us down. It was dark with red velvet accents, and we were the first ones to be seated back there. Our waitress, Nicole, was very friendly and welcoming.\u003c/p>\n\u003cp>The barbeque chicken slider appetizers were just average. They were a little too saucy and “bready” and were supposed to contain smoked mozzarella cheese. However, after eating them, no one in the party could say that they remembered tasting it. However, the appetizer only included four, but the server included five because of the size of our party. The tater tots with bacon and cheese fondue were whipped potatoes, cremini mushrooms, white truffle oil, and a smoked Gouda and bacon cheese sauce. These were simple, yet amazing. The potatoes had a lovely fluffy texture with a crisp crust. The sauce made the appetizer, and tied it all together. My daughter finished this sauce off with a spoon even after the potatoes were gone. I might have even stuck my finger in myself. \u003c/p>\n\u003cp>The carpaccio was not what I was expecting; it was sliced a bit thick for my expectations. I was anticipating more of the smoked sea salt flavor; the small bit of caper on the top was the major source of salt in the dish. Nevertheless, I did enjoy this appetizer, it was just different. The crispy shallot rings were a bit pasty and not as crispy or seasoned as I would have hoped they would be. The tuna cups were a well-balanced mix of fresh flavors, and the hot sauce had a nice bite that really wrapped up the dish. The steak wraps had a decent flavor. The steak was well cooked and well proportioned. I was not impressed with the choice of feta; it was on the dry side.\u003c/p>\n\u003cp>We were disappointed with the fried chicken. It tasted baked, not fried. However, it was cooked well and not dried out, which can be difficult with a thick cut of chicken. The gravy was also not impressive. My husband said that it reminded him of gravy out of the grocery store jar. The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous. The butterfish was overpowered by the salt flavor of the prosciutto, but was a flavorless fish without it. I could not taste the basil. I appreciated the herb risotto but it was a tad overcooked. The arugula salad was tasty, and the dressing was excellent. I am a bit critical of arugula because of fresh garden arugula I have had recently that was much better. The salmon had a really nice crust; it was juicy and cooked very well. The gnocchi was extremely overcooked and had the texture of “toothpaste,” according to my son. The flavors of the sauce did not come together well at all. My daughter said that the frozen gnocchi from Trader Joe’s is much better. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We couldn’t decide on which dessert to order, so the waitress brought us a complimentary extra dessert so we could taste all of them! The fried doughnuts were amazing and came with a beautiful vanilla bourbon sauce that my daughter ate with a spoon as well. The mini s’mores were Ghirardelli all the way! They were perfectly toasted with a crisp graham cracker crust that, when you broke into it, oozed melted chocolate from inside. The bon-bons read better on the menu than they actually tasted. They tasted like a bland frozen cookie sandwich. The restaurant was wonderful for a local restaurant to come to for some favorite dishes that they do very well, but I would not drive from Sonoma to try again. If I did, I would get a G&T and tater tots! (Or a beer from their fine beer list…might go better with the tots!) \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Gary:\u003c/strong> \"We love their portobello mushroom fries with Fat Boy Ranch dipping sauce.\"\r\n\u003cstrong>Brian:\u003c/strong> \"The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice.\"\r\n\u003cstrong>Beth:\u003c/strong> \"The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous.\"",
"status": "publish",
"parent": 0,
"modified": 1725580987,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 20,
"wordCount": 1762
},
"headData": {
"title": "Sauce: Reviews | KQED",
"description": "Gary: "We love their portobello mushroom fries with Fat Boy Ranch dipping sauce."\r\nBrian: "The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice."\r\nBeth: "The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sauce: Reviews",
"datePublished": "2011-09-14T23:57:00-07:00",
"dateModified": "2024-09-05T17:03:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5504/sauce-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sauce: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5517\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Saturday, June 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time we ate at Sauce was on New Year’s Eve about five years ago. We normally don’t dine out on this evening, but we were going to see the play “Jersey Boys.” I wanted to find a restaurant that served late night dinners. We found Sauce in the Zagat Guide, and it sounded good so we tried it. From the time we arrived (10:10pm) until we left about 1:00am, we had a wonderful evening. \u003c/p>\n\u003cp>Sauce is a place to eat seven days a week anytime from 5:00pm to 12:00pm. We love going after a play or after seeing some live music. The people at Sauce are like friends I’ve known forever. They are warm and friendly, and Chef Ben prepares new American food with lots of thought and passion. My wife and I often order from their “social plates” and share our dishes. We love their portobello mushroom fries with Fat Boy Ranch dipping sauce. Never had them anywhere else, no need; Sauce’s are the best. Another dish we really enjoy are the Dungeness crab cakes with caper aioli. Buttered breadcrumbs make them crispy on the outside with crab and scallop mousse inside.\u003c/p>\n\u003cp>Two of the salads we really love are the Brussels sprouts salad with crunchy Bacon Brittle, chili-dusted sesame seeds, and drizzled with extra virgin olive oil and lemon juice (fantastic) and the Sweet Gem Lettuce steak wraps with feta cheese, red onion, and a Kalamata olive and tomato-oregano dressing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you order an entrée, try the fried chicken with truffled mushrooms, green beans, whipped potatoes, and pan gravy. It was so moist and tender with gravy and slightly crunchy greens. (Perfect combo)\u003c/p>\n\u003cp>When you go, don’t miss the desserts. If you go with friends, try the dessert sampler with homemade doughnuts with vanilla-bourbon dipping sauce, homemade ice cream, and peanut butter and jelly chiffon cake triangles. Need I say more?\u003c/p>\n\u003cp>Sauce is good bang for your buck with delicious food that you’re familiar with and a great staff of people that take good care of you.\u003c/p>\n\u003cp>Thank you Ben and staff for all the great food and good times.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Friday, June 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant has a fairly nondescript interior design with a good bar. Bourbon (a favorite of mine) features prominently. I started with the Rock and Rye. It was Bulleit bourbon and lemon rock candy. It was very sweet, but good. It certainly gets points for its degenerate novelty, candy and bourbon? Okay, sure. Of the appetizers, we had the sliders that were made from Italian sausage and had mozzarella and a blue cheese dressing. The meat in the slider was very rare, basically raw, which alarmed some of our diners, but the taste was quite good, with the blue cheese dressing being the most prominent flavor. The sliders were served with crispy fried shallots, which everyone enjoyed. Next, we had the mac and cheese, which I was expecting to be very dense and very rich. It was actually not too rich or salty and was really tasty; the cheeses were very balanced, and it had a nice crust. The menu says it is “baked” mac and cheese, though it certainly tasted as though it was boiled then placed under a broiler for a couple of minutes. We also tried the poutine, which, while having melted cheese instead of actual cheese curds, was nonetheless very flavorful and again less dense and rich than one would expect from a dish with potatoes, cheese, and gravy. For salads, we tried the Brussels sprout salad with bacon and vinaigrette. This salad was let down by the fact that the dressing was too bland, it needed another ingredient to add some extra depth, it was too one note. The beet salad was great, but it’s pretty hard to screw up fried goat cheese and beets.\u003c/p>\n\u003cp>For entrees I had short ribs and I thought they were very good. The meat was very flavorful, and the carrots and Yukon potatoes were cooked perfectly. The sauce of red wine pan gravy was well balanced. I really enjoyed my entrée, but once I tried the Parma prosciutto-wrapped butterfish, I had remorse for not getting that one. The fish was really well cooked and remained very juicy, and the Parma prosciutto was crispy and excellent. I also really liked how the risotto accompanied it. It had a nice mix of herbs and was very flavorful and also not too dense. I thought the gnocchi was just OK, and the salmon with spinach was good, not great. \u003c/p>\n\u003cp>For dessert, we had a Bing cherry and berry cobbler that was on special and sounded quite good. When it arrived, it was quite a letdown. One tends to expect cobblers to be vibrant and fresh looking. This particular cobbler was slightly grey and not very tasty. We all were pleasantly surprised by the PB&J dessert. It didn’t excite anyone on the page (a familiar theme, actually), but we all really quite happy with it, and it was much different from we thought it would be (also a familiar theme). I loved that the sponge cake was seared, it offered a great flavor. The whole dish was very playful, and all the components worked well together. \u003c/p>\n\u003cp>The portions were very generous and therefore the meal was of good value. The service was very friendly and offered advice (though we didn’t take much of it come to think of it).\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed Sauce:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI took my family to this restaurant — my husband, father-in-law, and two teenagers (13 and 15-years-old) — so we could sample a wide variety of their cuisine. We walked in to the restaurant, and on the right there was a dark wood, friendly neighborhood bar, and on the left was a little bright area with white tablecloths and table settings. The host took us to the back room to sit us down. It was dark with red velvet accents, and we were the first ones to be seated back there. Our waitress, Nicole, was very friendly and welcoming.\u003c/p>\n\u003cp>The barbeque chicken slider appetizers were just average. They were a little too saucy and “bready” and were supposed to contain smoked mozzarella cheese. However, after eating them, no one in the party could say that they remembered tasting it. However, the appetizer only included four, but the server included five because of the size of our party. The tater tots with bacon and cheese fondue were whipped potatoes, cremini mushrooms, white truffle oil, and a smoked Gouda and bacon cheese sauce. These were simple, yet amazing. The potatoes had a lovely fluffy texture with a crisp crust. The sauce made the appetizer, and tied it all together. My daughter finished this sauce off with a spoon even after the potatoes were gone. I might have even stuck my finger in myself. \u003c/p>\n\u003cp>The carpaccio was not what I was expecting; it was sliced a bit thick for my expectations. I was anticipating more of the smoked sea salt flavor; the small bit of caper on the top was the major source of salt in the dish. Nevertheless, I did enjoy this appetizer, it was just different. The crispy shallot rings were a bit pasty and not as crispy or seasoned as I would have hoped they would be. The tuna cups were a well-balanced mix of fresh flavors, and the hot sauce had a nice bite that really wrapped up the dish. The steak wraps had a decent flavor. The steak was well cooked and well proportioned. I was not impressed with the choice of feta; it was on the dry side.\u003c/p>\n\u003cp>We were disappointed with the fried chicken. It tasted baked, not fried. However, it was cooked well and not dried out, which can be difficult with a thick cut of chicken. The gravy was also not impressive. My husband said that it reminded him of gravy out of the grocery store jar. The Pot Roast was “killer!” Normally, I am not the biggest fan of pot roast, however, it was braised well, was crispy on the outside, and had a juicy sauce that was not gelatinous. The butterfish was overpowered by the salt flavor of the prosciutto, but was a flavorless fish without it. I could not taste the basil. I appreciated the herb risotto but it was a tad overcooked. The arugula salad was tasty, and the dressing was excellent. I am a bit critical of arugula because of fresh garden arugula I have had recently that was much better. The salmon had a really nice crust; it was juicy and cooked very well. The gnocchi was extremely overcooked and had the texture of “toothpaste,” according to my son. The flavors of the sauce did not come together well at all. My daughter said that the frozen gnocchi from Trader Joe’s is much better. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We couldn’t decide on which dessert to order, so the waitress brought us a complimentary extra dessert so we could taste all of them! The fried doughnuts were amazing and came with a beautiful vanilla bourbon sauce that my daughter ate with a spoon as well. The mini s’mores were Ghirardelli all the way! They were perfectly toasted with a crisp graham cracker crust that, when you broke into it, oozed melted chocolate from inside. The bon-bons read better on the menu than they actually tasted. They tasted like a bland frozen cookie sandwich. The restaurant was wonderful for a local restaurant to come to for some favorite dishes that they do very well, but I would not drive from Sonoma to try again. If I did, I would get a G&T and tater tots! (Or a beer from their fine beer list…might go better with the tots!) \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5504/sauce-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8011"
],
"label": "checkplease_9339"
},
"checkplease_5511": {
"type": "posts",
"id": "checkplease_5511",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5511",
"score": null,
"sort": [
1316069765000
]
},
"guestAuthors": [],
"slug": "the-girl-and-the-fig-restaurant-info",
"title": "the girl & the fig: Restaurant Info",
"publishDate": 1316069765,
"format": "aside",
"headTitle": "the girl & the fig: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>the girl & the fig: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5508\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>https://www.youtube.com/embed/EOsdGo6N5xw\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+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.72842,69.345703&vpsrc=6&ie=UTF8&hq=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&t=m&cid=15441489812995275913&hnear=&ll=38.338425,-122.45945&spn=0.094251,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.72842,69.345703&vpsrc=6&ie=UTF8&hq=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&t=m&cid=15441489812995275913&hnear=&ll=38.338425,-122.45945&spn=0.094251,0.145912&z=12&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n110 West Spain Street (at 1st Street East)\u003cbr>\nSonoma, CA 95476\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult) or street (easy), depending on time of day\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-938-3634\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@thegirlandthefig.com\">info@thegirlandthefig.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thegirlandthefig.com\">thegirlandthefig.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/figgirl\">@figgirl\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/thegirlandthefig\">the girl and the fig\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sondra Bernstein\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> John Toulze\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Country French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled fig and arugula salad, Pernod-steamed mussels, duck confit, burger\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> Waived if a second bottle is bought from restaurant\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> Up to the discretion of bar manager.\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Always available\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> $35-$60\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\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-girl-and-the-fig\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/2u4hy\">Map\u003c/a>\u003cbr />110 West Spain Street\u003cbr />Sonoma, CA 95476\u003cbr />\u003cstrong>Phone:\u003c/strong> 707-938-3634\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thegirlandthefig.com\">thegirlandthefig.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5508\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725580989,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 292
},
"headData": {
"title": "the girl & the fig: Restaurant Info | KQED",
"description": "Location: Map110 West Spain StreetSonoma, CA 95476Phone: 707-938-3634\r\nWebsite: thegirlandthefig.comReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "the girl & the fig: Restaurant Info",
"datePublished": "2011-09-14T23:56:05-07:00",
"dateModified": "2024-09-05T17:03:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5511/the-girl-and-the-fig-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp606iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>the girl & the fig: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5508\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>\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/EOsdGo6N5xw'\n title='//www.youtube.com/embed/EOsdGo6N5xw'\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=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.72842,69.345703&vpsrc=6&ie=UTF8&hq=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&t=m&cid=15441489812995275913&hnear=&ll=38.338425,-122.45945&spn=0.094251,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.72842,69.345703&vpsrc=6&ie=UTF8&hq=The+Girl+and+the+Fig,+West+Spain+Street,+Sonoma,+CA&t=m&cid=15441489812995275913&hnear=&ll=38.338425,-122.45945&spn=0.094251,0.145912&z=12&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n110 West Spain Street (at 1st Street East)\u003cbr>\nSonoma, CA 95476\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult) or street (easy), depending on time of day\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-938-3634\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@thegirlandthefig.com\">info@thegirlandthefig.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thegirlandthefig.com\">thegirlandthefig.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/figgirl\">@figgirl\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/thegirlandthefig\">the girl and the fig\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sondra Bernstein\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> John Toulze\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Country French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled fig and arugula salad, Pernod-steamed mussels, duck confit, burger\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> Waived if a second bottle is bought from restaurant\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> Up to the discretion of bar manager.\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Always available\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> $35-$60\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\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-girl-and-the-fig\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5511/the-girl-and-the-fig-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_3761",
"checkplease_3742",
"checkplease_7970"
],
"tags": [
"checkplease_8012"
],
"featImg": "checkplease_16354",
"label": "checkplease_9339"
},
"checkplease_5508": {
"type": "posts",
"id": "checkplease_5508",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5508",
"score": null,
"sort": [
1316069749000
]
},
"guestAuthors": [],
"slug": "the-girl-and-the-fig-reviews",
"title": "the girl and the fig: Reviews",
"publishDate": 1316069749,
"format": "aside",
"headTitle": "the girl and the fig: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>the girl & the fig: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5511\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant was where my husband and I had our first “real” date, so it is not only special due to that, but we go there often and bring all of our guests here. It is classic Sonoma and is perfect to end a day of wine tasting. I have to be honest, the same week we went to dinner at this restaurant, I also had lunch there later in the week, and my husband and I stopped in for appetizers the week prior…for the show, of course. \u003c/p>\n\u003cp>We walked in at 6:00 for our reservation, and they could not find it. It was very crowded and people were waiting at the bar and in seats behind us. They finally found it, but it was for two days later!! They asked us if we minded sitting at the bar, so they could try to accommodate us. I do not think we had even completely sat down when they grabbed us to take us to our table. Chewy and Amy were the Hosts; they did a fabulous job. \u003c/p>\n\u003cp>Our waitress, Amanda, took care of us right away. My husband had a Junipero (small batch gin made from the Anchor Steam brewing company) Gin martini up with an olive, which he says are “the best martinis in town.” I usually order a lavender mojito, which is one of the signature drinks and delicious, but decided on my old standard, a Crown Royal and diet Coke, and the cocktail was very good. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We decided to try some new items on the menu, as we visit this restaurant often. We started with the heirloom radishes. We are a bit spoiled, as we grow our own radishes and eat them right out of the garden. These were different and didn’t have the same spiciness but the anchovy butter with grey sea salt was a delicious accompaniment and it all went very well together.\u003c/p>\n\u003cp>The fig and arugula salad was next, on old favorite that did not disappoint. We were going to split it, so they very nicely split it on two plates before they brought it out to us. The arugula, as always, was very tasty and fresh, topped with a creamy Laura Chenel goat cheese, toasted pecans, pancetta that they make in-house, and fig and port vinaigrette. Yum!\u003c/p>\n\u003cp>For our entrée, I had the seared halibut. It was cooked more than seared and still delicious. It was pan-seared with salt and pepper and olive oil and had a very thin crust; delicious. It was accompanied by a parsley spätzle that had a wild mushroom cream truffle sauce. The tastes were perfect together and soothed my palate. My husband had the top round lamb, which was seasoned perfectly and was a leaner cut than he was expecting. It was not gamey at all. The white bean puree had a nice flavor, a very nice texture, and the fava beans were cooked perfectly. The lavender truffle au jus accompanied the lamb very well. The flavors all married nicely.\u003c/p>\n\u003cp>Now for dessert! The lavender crème brûlée is a favorite of mine and has the perfect crust and hint of lavender, it is served with a mint leaf that I almost wish I could cut up and eat with the creamy concoction. I had a tawny port to accompany it, one that our waitress, Amanda recommended. It was less expensive than the Five Grapes tawny I was going to order, and I was very impressed. I was in heaven as I completed my dining experience. My husband had the chocolate caramel torte with sea salt and brown butter ice cream. The salt blended into the caramel, which just flows out when you cut into it, and the dark rich chocolate flavors it perfectly. It just melts in your mouth. The syrah port complemented the chocolate flavors perfectly just as the tawny did for my crème brûlée. Delightful!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Sunday, June 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe drove up to Sonoma on a Sunday afternoon and made the drive without traffic. Great start! We arrived early afternoon (3:00) and decided to stroll the shops. Music and art was going on in the square, an added plus. The setting was busy and alive with tourists and locals. \u003c/p>\n\u003cp>We had reservations at 6:30 and arrived fifteen minutes early. We were greeted and seated immediately. The waiter introduced himself and brought us cocktails to relax and look over the menu (no hurry). We had a table for two at a window looking out on the town square (great seat to watch the activities).\u003c/p>\n\u003cp>The interior of the restaurant is very nicely decorated with artwork. It was active and alive with patrons. After cocktails, we ordered dinner. The first course was a sampler of cheeses and cured meats with olives, mustard, caper berries, and sliced sourdough baguette. It was delicious! Good starter.\u003c/p>\n\u003cp>We each had a salad for the second course. The fig and arugula salad had pancetta, toasted pecans, fig, and port vinaigrette. It was large enough to share and really refreshing and scrumptious after the cheese and hand made coppa and salami. \u003c/p>\n\u003cp>I chose the wild flounder meunière for my entrée. It was served over Yukon potato puree, Cello spinach, and drizzled with a lemon caper brown butter. This was the best preparation of flounder I’ve had. The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic). My wife is not a fan of fish, but she thought it was superb. She chose the flat iron steak with red chard and wild mushroom bread pudding. This was very well executed. (Super tender.)\u003c/p>\n\u003cp>After dinner we tried one dessert suggested by the waiter. It was a strawberry rhubarb tart with toasted oats and almonds, and pineapple sorbet. When you visit it is a must.\u003c/p>\n\u003cp>For all this, our bill was $127. I found it to be a great spot. Drive to Sonoma and don’t forget to visit the girl and the fig. (We loved it.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSet in downtown Sonoma, the girl and the fig is a charming and comfortable, if slightly uneven dining experience. Our party started with cocktails. The Sazerac was very well prepared and was one of the best I’ve had. It’s made with rye whisky with Pernod (usually absinthe is used, which I prefer), bitters, and lemon oil. I would consider the size of the drink a slightly “short pour,” and given that the price of the drink was $10, my guard after drink service was raised as opposed to relaxed. \u003c/p>\n\u003cp>I was dining with a small group and felt a large sampling of appetizers and small plates would be best. We opened with a charcuterie plate of cheese and Mano Formate meats served with various (homemade?) mustards. There were three homemade meat selections with a sopressata and a coppa (which I swear looked more like a Parma) being the only ones I remember (see above Sazarac order) and three local cheeses. (The Bellwether and the Capricious cheeses being the most exceptional.) This improved my mood greatly. \u003c/p>\n\u003cp>From there we moved on to the starters. First were the heirloom radishes. This consisted of radishes of varying sizes — some chopped simply in half, some slivered thin — and topped with watercress and grey sea salt and served with anchovy butter. We got exactly what we ordered. I don’t know what I was expecting per se (I know this is a very popular starter in France), but it seemed fairly dull. The butter was whipped, and while salty, anchovy was not the flavor profile that leapt to mind. The dish was fine, but I couldn’t help but think that this would be a fun playful alternative to bread and butter, as opposed to a stand-alone dish. The next starter was the steak tartare. This was a fairly bland dish; the caper berries came through far more than the taste of the actual meat. When I tried the steak on its own, free from the other ingredients, it was flat. The next dish was the smoked trout salad served with frisée, bacon lardons, hardboiled eggs and beet vinaigrette. The trout was a fillet and was very lightly but effectively smoked. The combination of all the ingredients was deceptively simple, but fantastic when you tasted them all together. This was the table’s favorite of the night. The duck confit came highly recommended, but left us underwhelmed. It was served almost as a cassoulet with tomatoes, beans, and bacon. I felt the dish had a good flavor, but the duck was unremarkable and the beans seemed slightly hard to me, and I couldn’t figure out if that had to do with cooking time, or if they were salted. \u003c/p>\n\u003cp>We also had the mussels and “matchstick” fries. I have had matchstick fries before. I would not call the fries we received “matchstick” These were the smallest/thinnest fries I have ever seen in my life. They reminded me of the remnants that are left in the bottom of a potato chip bag that you abandon scratching and clawing for, you just pour into your mouth. They were so small that you could not dip them in anything without getting the tips of your fingers dipped as well. \u003c/p>\n\u003cp>Furthermore, they were so crispy that when you tried to stab them with a fork, you sent crispy pieces of French fry bits flying all across the table and laps of those you were seated with. These fries were a large source of personal aggravation for me. I just felt that they sat at the edge of the table taunting me on how to eat them. In the end, I poured the liquid from the mussels over them and ate them like cereal in milk. I am all for a kitchen that is playful, I don’t think that is the same thing as making your diners feel infantile. \u003c/p>\n\u003cp>The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries. The entrée for the evening was the flounder, which was prepared meunière-style and served on top of Yukon potato purée and sautéed spinach. The flounder was cooked perfectly; however, the dish was very salty. The potatoes and fish seemed very salty, and the spinach was, thankfully, not very seasoned, so when eaten together the dish worked but individual bites were too loaded with salt. There were also a great deal of capers on the plate, which you had to avoid for fear of making the dish inedible, or at least requiring many glasses of water to finish it. This was a shame because had the seasoning been better, this dish had all the makings of a great dish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> We concluded the meal with the caramel tart. This was also deemed a table favorite. The caramel stayed room temperature and worked great with the chocolate top and the graham cracker crust. The main feature of the dessert was the brown butter ice cream, which was so packed with unmistakable brown butter taste that it was violently fought over at the table.\u003cbr>\nOn the whole, I would summarize the girl and the fig as good, not great food, with a relaxed setting. The wait staff was friendly and accommodating to our desire to share all of our plates. There were a few items that looked quite good that I may go back for if I should ever find myself in the area. There ingredients seemed to be of a very high quality, but on the whole I found many of the dishes to be too salty and many times found that the “star” of a dish was not as interesting as some of the other components that surrounded it. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Beth:\u003c/strong> \"It is classic Sonoma and is perfect to end a day of wine tasting.\"\r\n\u003cstrong>Gary:\u003c/strong> \"The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic).\"\r\n\u003cstrong>Brian:\u003c/strong> \"The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries.\"",
"status": "publish",
"parent": 0,
"modified": 1725580991,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 2138
},
"headData": {
"title": "the girl and the fig: Reviews | KQED",
"description": "Beth: "It is classic Sonoma and is perfect to end a day of wine tasting."\r\nGary: "The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic)."\r\nBrian: "The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "the girl and the fig: Reviews",
"datePublished": "2011-09-14T23:55:49-07:00",
"dateModified": "2024-09-05T17:03:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5508/the-girl-and-the-fig-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>the girl & the fig: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5511\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5496\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/beth-graver125x125.jpg\" alt=\"Beth Graver\" title=\"Beth Graver\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Beth\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airline Pilot\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> the girl and the fig\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant was where my husband and I had our first “real” date, so it is not only special due to that, but we go there often and bring all of our guests here. It is classic Sonoma and is perfect to end a day of wine tasting. I have to be honest, the same week we went to dinner at this restaurant, I also had lunch there later in the week, and my husband and I stopped in for appetizers the week prior…for the show, of course. \u003c/p>\n\u003cp>We walked in at 6:00 for our reservation, and they could not find it. It was very crowded and people were waiting at the bar and in seats behind us. They finally found it, but it was for two days later!! They asked us if we minded sitting at the bar, so they could try to accommodate us. I do not think we had even completely sat down when they grabbed us to take us to our table. Chewy and Amy were the Hosts; they did a fabulous job. \u003c/p>\n\u003cp>Our waitress, Amanda, took care of us right away. My husband had a Junipero (small batch gin made from the Anchor Steam brewing company) Gin martini up with an olive, which he says are “the best martinis in town.” I usually order a lavender mojito, which is one of the signature drinks and delicious, but decided on my old standard, a Crown Royal and diet Coke, and the cocktail was very good. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We decided to try some new items on the menu, as we visit this restaurant often. We started with the heirloom radishes. We are a bit spoiled, as we grow our own radishes and eat them right out of the garden. These were different and didn’t have the same spiciness but the anchovy butter with grey sea salt was a delicious accompaniment and it all went very well together.\u003c/p>\n\u003cp>The fig and arugula salad was next, on old favorite that did not disappoint. We were going to split it, so they very nicely split it on two plates before they brought it out to us. The arugula, as always, was very tasty and fresh, topped with a creamy Laura Chenel goat cheese, toasted pecans, pancetta that they make in-house, and fig and port vinaigrette. Yum!\u003c/p>\n\u003cp>For our entrée, I had the seared halibut. It was cooked more than seared and still delicious. It was pan-seared with salt and pepper and olive oil and had a very thin crust; delicious. It was accompanied by a parsley spätzle that had a wild mushroom cream truffle sauce. The tastes were perfect together and soothed my palate. My husband had the top round lamb, which was seasoned perfectly and was a leaner cut than he was expecting. It was not gamey at all. The white bean puree had a nice flavor, a very nice texture, and the fava beans were cooked perfectly. The lavender truffle au jus accompanied the lamb very well. The flavors all married nicely.\u003c/p>\n\u003cp>Now for dessert! The lavender crème brûlée is a favorite of mine and has the perfect crust and hint of lavender, it is served with a mint leaf that I almost wish I could cut up and eat with the creamy concoction. I had a tawny port to accompany it, one that our waitress, Amanda recommended. It was less expensive than the Five Grapes tawny I was going to order, and I was very impressed. I was in heaven as I completed my dining experience. My husband had the chocolate caramel torte with sea salt and brown butter ice cream. The salt blended into the caramel, which just flows out when you cut into it, and the dark rich chocolate flavors it perfectly. It just melts in your mouth. The syrah port complemented the chocolate flavors perfectly just as the tawny did for my crème brûlée. Delightful!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/gary-cabano125x125.jpg\" alt=\"Gary Cabano\" title=\"Gary Cabano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hairstylist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sauce\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Sunday, June 12, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe drove up to Sonoma on a Sunday afternoon and made the drive without traffic. Great start! We arrived early afternoon (3:00) and decided to stroll the shops. Music and art was going on in the square, an added plus. The setting was busy and alive with tourists and locals. \u003c/p>\n\u003cp>We had reservations at 6:30 and arrived fifteen minutes early. We were greeted and seated immediately. The waiter introduced himself and brought us cocktails to relax and look over the menu (no hurry). We had a table for two at a window looking out on the town square (great seat to watch the activities).\u003c/p>\n\u003cp>The interior of the restaurant is very nicely decorated with artwork. It was active and alive with patrons. After cocktails, we ordered dinner. The first course was a sampler of cheeses and cured meats with olives, mustard, caper berries, and sliced sourdough baguette. It was delicious! Good starter.\u003c/p>\n\u003cp>We each had a salad for the second course. The fig and arugula salad had pancetta, toasted pecans, fig, and port vinaigrette. It was large enough to share and really refreshing and scrumptious after the cheese and hand made coppa and salami. \u003c/p>\n\u003cp>I chose the wild flounder meunière for my entrée. It was served over Yukon potato puree, Cello spinach, and drizzled with a lemon caper brown butter. This was the best preparation of flounder I’ve had. The fish was crispy, yet fork tender, and the potato and spinach were great complements, but my favorite part was the lemon-caper butter drizzle (fantastic). My wife is not a fan of fish, but she thought it was superb. She chose the flat iron steak with red chard and wild mushroom bread pudding. This was very well executed. (Super tender.)\u003c/p>\n\u003cp>After dinner we tried one dessert suggested by the waiter. It was a strawberry rhubarb tart with toasted oats and almonds, and pineapple sorbet. When you visit it is a must.\u003c/p>\n\u003cp>For all this, our bill was $127. I found it to be a great spot. Drive to Sonoma and don’t forget to visit the girl and the fig. (We loved it.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-cummings125x125.jpg\" alt=\"Brian Cummings\" title=\"Brian Cummings\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rhea’s Market and Deli\u003cbr>\n\u003cstrong>Reviewed the girl and the fig:\u003c/strong> Tuesday, June 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSet in downtown Sonoma, the girl and the fig is a charming and comfortable, if slightly uneven dining experience. Our party started with cocktails. The Sazerac was very well prepared and was one of the best I’ve had. It’s made with rye whisky with Pernod (usually absinthe is used, which I prefer), bitters, and lemon oil. I would consider the size of the drink a slightly “short pour,” and given that the price of the drink was $10, my guard after drink service was raised as opposed to relaxed. \u003c/p>\n\u003cp>I was dining with a small group and felt a large sampling of appetizers and small plates would be best. We opened with a charcuterie plate of cheese and Mano Formate meats served with various (homemade?) mustards. There were three homemade meat selections with a sopressata and a coppa (which I swear looked more like a Parma) being the only ones I remember (see above Sazarac order) and three local cheeses. (The Bellwether and the Capricious cheeses being the most exceptional.) This improved my mood greatly. \u003c/p>\n\u003cp>From there we moved on to the starters. First were the heirloom radishes. This consisted of radishes of varying sizes — some chopped simply in half, some slivered thin — and topped with watercress and grey sea salt and served with anchovy butter. We got exactly what we ordered. I don’t know what I was expecting per se (I know this is a very popular starter in France), but it seemed fairly dull. The butter was whipped, and while salty, anchovy was not the flavor profile that leapt to mind. The dish was fine, but I couldn’t help but think that this would be a fun playful alternative to bread and butter, as opposed to a stand-alone dish. The next starter was the steak tartare. This was a fairly bland dish; the caper berries came through far more than the taste of the actual meat. When I tried the steak on its own, free from the other ingredients, it was flat. The next dish was the smoked trout salad served with frisée, bacon lardons, hardboiled eggs and beet vinaigrette. The trout was a fillet and was very lightly but effectively smoked. The combination of all the ingredients was deceptively simple, but fantastic when you tasted them all together. This was the table’s favorite of the night. The duck confit came highly recommended, but left us underwhelmed. It was served almost as a cassoulet with tomatoes, beans, and bacon. I felt the dish had a good flavor, but the duck was unremarkable and the beans seemed slightly hard to me, and I couldn’t figure out if that had to do with cooking time, or if they were salted. \u003c/p>\n\u003cp>We also had the mussels and “matchstick” fries. I have had matchstick fries before. I would not call the fries we received “matchstick” These were the smallest/thinnest fries I have ever seen in my life. They reminded me of the remnants that are left in the bottom of a potato chip bag that you abandon scratching and clawing for, you just pour into your mouth. They were so small that you could not dip them in anything without getting the tips of your fingers dipped as well. \u003c/p>\n\u003cp>Furthermore, they were so crispy that when you tried to stab them with a fork, you sent crispy pieces of French fry bits flying all across the table and laps of those you were seated with. These fries were a large source of personal aggravation for me. I just felt that they sat at the edge of the table taunting me on how to eat them. In the end, I poured the liquid from the mussels over them and ate them like cereal in milk. I am all for a kitchen that is playful, I don’t think that is the same thing as making your diners feel infantile. \u003c/p>\n\u003cp>The mussels were ok. We had several that did not open which I was surprised by but even that did not irate me much as the fries. The entrée for the evening was the flounder, which was prepared meunière-style and served on top of Yukon potato purée and sautéed spinach. The flounder was cooked perfectly; however, the dish was very salty. The potatoes and fish seemed very salty, and the spinach was, thankfully, not very seasoned, so when eaten together the dish worked but individual bites were too loaded with salt. There were also a great deal of capers on the plate, which you had to avoid for fear of making the dish inedible, or at least requiring many glasses of water to finish it. This was a shame because had the seasoning been better, this dish had all the makings of a great dish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> We concluded the meal with the caramel tart. This was also deemed a table favorite. The caramel stayed room temperature and worked great with the chocolate top and the graham cracker crust. The main feature of the dessert was the brown butter ice cream, which was so packed with unmistakable brown butter taste that it was violently fought over at the table.\u003cbr>\nOn the whole, I would summarize the girl and the fig as good, not great food, with a relaxed setting. The wait staff was friendly and accommodating to our desire to share all of our plates. There were a few items that looked quite good that I may go back for if I should ever find myself in the area. There ingredients seemed to be of a very high quality, but on the whole I found many of the dishes to be too salty and many times found that the “star” of a dish was not as interesting as some of the other components that surrounded it. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5508/the-girl-and-the-fig-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3472",
"checkplease_10"
],
"tags": [
"checkplease_8012"
],
"label": "checkplease_9339"
},
"checkplease_5530": {
"type": "posts",
"id": "checkplease_5530",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5530",
"score": null,
"sort": [
1316069645000
]
},
"guestAuthors": [],
"slug": "wine-tip-texture-in-pairing-food-wine",
"title": "Wine Tips: Texture in Pairing Food + Wine",
"publishDate": 1316069645,
"format": "aside",
"headTitle": "Wine Tips: Texture in Pairing Food + Wine | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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/Wpvco2Nvxwk\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>\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\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp606-wine560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"426\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp606-wine560.jpg\" alt=\"Wines on set from episode 606 of Check, Please! Bay Area\" title=\"Wines on set from episode 606 of Check, Please! Bay Area\" class=\"alignnone size-full wp-image-5549\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp606-wine560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp606-wine560-400x304.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"blocks": [],
"excerpt": "Check, Please! Bay Area host Leslie Sbrocco shares her wine tips about food and wine pairing -- focus on texture.",
"status": "publish",
"parent": 0,
"modified": 1725580993,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 6,
"wordCount": 182
},
"headData": {
"title": "Wine Tips: Texture in Pairing Food + Wine | KQED",
"description": "Check, Please! Bay Area host Leslie Sbrocco shares her wine tips about food and wine pairing -- focus on texture.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wine Tips: Texture in Pairing Food + Wine",
"datePublished": "2011-09-14T23:54:05-07:00",
"dateModified": "2024-09-05T17:03:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5530/wine-tip-texture-in-pairing-food-wine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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/Wpvco2Nvxwk'\n title='//www.youtube.com/embed/Wpvco2Nvxwk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>\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\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp606-wine560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"426\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cp606-wine560.jpg\" alt=\"Wines on set from episode 606 of Check, Please! Bay Area\" title=\"Wines on set from episode 606 of Check, Please! Bay Area\" class=\"alignnone size-full wp-image-5549\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp606-wine560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/cp606-wine560-400x304.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5530/wine-tip-texture-in-pairing-food-wine",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_7984"
],
"tags": [
"checkplease_7985"
],
"featImg": "checkplease_16351",
"label": "checkplease_9339"
},
"checkplease_5384": {
"type": "posts",
"id": "checkplease_5384",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5384",
"score": null,
"sort": [
1315453885000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-paxtis-pizza-mercury-lounge-trueburger",
"title": "Check, Please! Bay Area: Paxti's Pizza, Mercury Lounge, Trueburger",
"publishDate": 1315453885,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Paxti’s Pizza, Mercury Lounge, Trueburger | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 5 (#605) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Paxti’s Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5412\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5388\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Mercury Lounge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5415\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp> 3) \u003cstrong>Trueburger\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5398\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/RbF7VvPS_KM\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/cp605iPod.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.trefethen.com\">2009 Trefethen Dry Riesling, Oak Knoll District, Napa Valley, California $20\u003c/a>\u003c/strong>\u003cbr>\nRiesling is undergoing a renaissance and with its racy, refreshing character, this wine is one of the reasons why. A poolside sipper extraordinaire or a match for lighter-style salads and piquant cuisine, it ranks among the most versatile of wines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaineyvineyard.com\">2008 Gainey Merlot, Santa Ynez Valley, California $20\u003c/a>\u003c/strong>\u003cbr>\nWith a velvety texture and vibrant fruit flavors, Gainey captures the appeal of Merlot. Hailing from Santa Barbara County’s Santa Ynez Valley, the family-owned winery focuses on sustainability in its grape growing and winemaking. Their whole range of must-buy wines combines value with quality.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Restaurants Reviewed:\u003c/strong> Paxti's Pizza (SF), Mercury Lounge (SF) [CLOSED], Trueburger (Oakland)",
"status": "publish",
"parent": 0,
"modified": 1725580994,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 242
},
"headData": {
"title": "Check, Please! Bay Area: Paxti's Pizza, Mercury Lounge, Trueburger | KQED",
"description": "Restaurants Reviewed: Paxti's Pizza (SF), Mercury Lounge (SF) , Trueburger (Oakland)",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Paxti's Pizza, Mercury Lounge, Trueburger",
"datePublished": "2011-09-07T20:51:25-07:00",
"dateModified": "2024-09-05T17:03:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5384/check-please-bay-area-paxtis-pizza-mercury-lounge-trueburger",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp605iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s sixth season episode 5 (#605) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Paxti’s Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5412\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5388\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Mercury Lounge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5415\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp> 3) \u003cstrong>Trueburger\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5398\">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/RbF7VvPS_KM'\n title='//www.youtube.com/embed/RbF7VvPS_KM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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/cp605iPod.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.trefethen.com\">2009 Trefethen Dry Riesling, Oak Knoll District, Napa Valley, California $20\u003c/a>\u003c/strong>\u003cbr>\nRiesling is undergoing a renaissance and with its racy, refreshing character, this wine is one of the reasons why. A poolside sipper extraordinaire or a match for lighter-style salads and piquant cuisine, it ranks among the most versatile of wines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaineyvineyard.com\">2008 Gainey Merlot, Santa Ynez Valley, California $20\u003c/a>\u003c/strong>\u003cbr>\nWith a velvety texture and vibrant fruit flavors, Gainey captures the appeal of Merlot. Hailing from Santa Barbara County’s Santa Ynez Valley, the family-owned winery focuses on sustainability in its grape growing and winemaking. Their whole range of must-buy wines combines value with quality.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5384/check-please-bay-area-paxtis-pizza-mercury-lounge-trueburger",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_7980"
],
"tags": [
"checkplease_8006",
"checkplease_8005",
"checkplease_8007"
],
"featImg": "checkplease_16346",
"label": "checkplease_9339"
},
"checkplease_5412": {
"type": "posts",
"id": "checkplease_5412",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5412",
"score": null,
"sort": [
1315453859000
]
},
"guestAuthors": [],
"slug": "patxis-pizza-restaurant-info",
"title": "Patxi's Pizza: Restaurant Info",
"publishDate": 1315453859,
"format": "aside",
"headTitle": "Patxi’s Pizza: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Patxi’s Pizza: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5388\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/k4hW3YCojdg\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=Patxi's+Pizza,+San+Francisco,+CA&aq=&sll=37.77103,-122.414915&sspn=0.014146,0.021372&vpsrc=6&ie=UTF8&hq=Patxi's+Pizza,&hnear=San+Francisco,+California&cid=6689533816815161239&ll=37.799205,-122.420311&spn=0.047474,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Patxi's+Pizza,+San+Francisco,+CA&aq=&sll=37.77103,-122.414915&sspn=0.014146,0.021372&vpsrc=6&ie=UTF8&hq=Patxi's+Pizza,&hnear=San+Francisco,+California&cid=6689533816815161239&ll=37.799205,-122.420311&spn=0.047474,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n511 Hayes Street (at Octavia Street)\u003cbr>\nSan Francisco, CA 94012\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-558-9991\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@patxipizza.com\">info@patxipizza.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.patxipizza.com\">patxipizza.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/PatxisHayes\">@patxishayes\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Patxis-Chicago-Pizza-4042-24th-San-Francisco/145995208776117?sk=info\">Patxi’s Chicago Pizza\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Patxi Azpiroz, Bill Freeman\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Patxi Azpiroz, Pizza Chef\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chicago-style pizza\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Deep-dish, cornmeal-crust pizza stuffed, non-stuffed, and extra thin\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/7rmpa\">Map\u003c/a>\u003cbr />\r\n511 Hayes Street\u003cbr />San Francisco, CA 94012\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-558-9991\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.patxipizza.com\">patxipizza.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5388\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\u003cbr />",
"status": "publish",
"parent": 0,
"modified": 1725580996,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 245
},
"headData": {
"title": "Patxi's Pizza: Restaurant Info | KQED",
"description": "Location: Map\r\n511 Hayes StreetSan Francisco, CA 94012\r\nPhone: 415-558-9991Website: patxipizza.comReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Patxi's Pizza: Restaurant Info",
"datePublished": "2011-09-07T20:50:59-07:00",
"dateModified": "2024-09-05T17:03:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5412/patxis-pizza-restaurant-info",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Patxi’s Pizza: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5388\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/k4hW3YCojdg'\n title='//www.youtube.com/embed/k4hW3YCojdg'\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=Patxi's+Pizza,+San+Francisco,+CA&aq=&sll=37.77103,-122.414915&sspn=0.014146,0.021372&vpsrc=6&ie=UTF8&hq=Patxi's+Pizza,&hnear=San+Francisco,+California&cid=6689533816815161239&ll=37.799205,-122.420311&spn=0.047474,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Patxi's+Pizza,+San+Francisco,+CA&aq=&sll=37.77103,-122.414915&sspn=0.014146,0.021372&vpsrc=6&ie=UTF8&hq=Patxi's+Pizza,&hnear=San+Francisco,+California&cid=6689533816815161239&ll=37.799205,-122.420311&spn=0.047474,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n511 Hayes Street (at Octavia Street)\u003cbr>\nSan Francisco, CA 94012\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-558-9991\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@patxipizza.com\">info@patxipizza.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.patxipizza.com\">patxipizza.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/PatxisHayes\">@patxishayes\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Patxis-Chicago-Pizza-4042-24th-San-Francisco/145995208776117?sk=info\">Patxi’s Chicago Pizza\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Patxi Azpiroz, Bill Freeman\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Patxi Azpiroz, Pizza Chef\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chicago-style pizza\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Deep-dish, cornmeal-crust pizza stuffed, non-stuffed, and extra thin\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5412/patxis-pizza-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_443",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_8008"
],
"featImg": "checkplease_16348",
"label": "checkplease_9339"
},
"checkplease_5388": {
"type": "posts",
"id": "checkplease_5388",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5388",
"score": null,
"sort": [
1315453825000
]
},
"guestAuthors": [],
"slug": "patxis-pizza-reviews",
"title": "Patxi's Pizza: Reviews",
"publishDate": 1315453825,
"format": "aside",
"headTitle": "Patxi’s Pizza: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Patxi’s Pizza: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5412\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPatxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City. \u003c/p>\n\u003cp>Patxi’s dining room on Hayes Street is very informal with seating for 40 patrons. TVs and artwork from local artists line the brick walls, and the kitchen is open in the back. The menu impressively includes four different types of pizza: stuffed, deep dish, thin, and extra-thin. The wine and beer lists are fine, a plus is that corkage is only $9, so if you have a good bottle at home, bring it.\u003c/p>\n\u003cp>But none of that really matters. You’re not there for the ambience. You’re not there for the appetizers, the salads, the thin crust pizza, or the wine list. You’re there for one reason: the mountainous slab of Chicago-style pizza that no other restaurant does this well. If you’re watching your calories or counting carbs, don’t go to Patxi’s. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chicago-Style Pizza 101:\u003c/strong> There are two types of pie: deep dish and stuffed. Deep dish was “created” by Pizzeria Uno in the 1940s, whereas stuffed was “created” by Giordano’s in the 1970s. Both are based on old Italian family recipes, so saying they were “created” by these pizzerias is akin to saying that Columbus “discovered” America. \u003c/p>\n\u003cp>But I digress. Let’s investigate pizza construction. The two styles are similar, but not identical.\u003c/p>\n\u003cp>Patxi’s stays true to the typical deep-dish cornmeal crust, with sidewalls that can stand three inches or more off your plate. Working up from the crust, you next get your toppings – traditionally just Italian sausage – topped by a heavy portion of mozzarella cheese. A hearty dollop of tomato sauce then goes on top. We ordered our deep-dish pie with the Italian sausage and the spicy coppa. I’d skip the coppa in the future, as it didn’t add any value. But the sausage flavor jumped out from the pizza, and the cornmeal crust was the most flavorful I’ve ever had. Sorry Pizzeria Uno; Patxi’s stole this round.\u003c/p>\n\u003cp>Stuffed pizza is nearly identical, but foregoes the cornmeal for a buttery, flaky crust, and adds a thin second layer of dough right below the sauce, above the cheese and toppings. This layer – often mistaken for more cheese – keeps the sauce securely on top of the pie, almost completely separated from the rest of the ingredients. This helps maintain the necessary structural integrity to keep it all together.\u003c/p>\n\u003cp>I went to college in Chicago, and having a Giordano’s very close to campus at least partially explained my “freshman 15.” Since leaving Chicago in 2000, I’ve searched far and wide for a pizza that compares to Giordano’s and Uno’s. Not until I visited Patxi’s in Hayes Valley did I find it.\u003c/p>\n\u003cp>Both styles of pie take roughly 45 minutes to cook, and there is often a line to get seated (even on a Monday night). My rule of thumb is to arrive before I’m actually hungry. That way, I don’t waste valuable stomach space on fillers such as salad while I wait. I’m not there for the salad!\u003c/p>\n\u003cp>A compulsive Facebooker, I immediately checked in at Patxi’s upon arrival. As I did so, Facebook offered me a deal: a free soda or a $1 PBR. Sold! I appreciate Patxi’s embrace of technology.\u003c/p>\n\u003cp>A large Patxi’s pie will cost around $30 and will feed four people to capacity. If three people try to finish a large, at least one will end up in the ER needing immediate cardiac assistance. This stuff is HEAVY. Your jeans are going to fit a lot tighter when you waddle out than when you arrived. \u003c/p>\n\u003cp>But wow, is it good.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis small restaurant is located in the lively area of Hayes Valley amid other bars and restaurants. It was difficult for me to find street parking when I drove, but I eventually did after circling the nearby streets for while. I can see how this can be frustrating for some drivers, but it was worth the drive.\u003c/p>\n\u003cp>This restaurant is cozy and is an ideal family spot for dinner. Upon entering I was immediately greeted with a smile and showed to a table. The service throughout the meal was excellent. The waiter was friendly and took our order in a timely manner. He also checked on our table frequently and refilled our drinks before we even asked when he saw they were running low.\u003c/p>\n\u003cp>I started out with a traditional Caesar salad, which was perfectly prepared, with just the right amount of dressing and anchovy flavor. Next I moved on to the main attraction: the pizza dishes. I decided to try two different pizzas with distinctive flavors. My first one was the Caliente pizza. I absolutely love Spanish chorizo so I was thrilled when I saw this ingredient in one of their pizza dishes. I like the fact that they offer several different pizza crust options, from their signature deep dish to a light crust option. For the Caliente pizza. I tried the original signature “Chicago Stuffed” style – a hearty deep dish pizza with layers and layers of cheese. This pizza was delicious — the combination of the chorizo, jalapeños, and coppa was mouth-watering. I would definitely recommend this to those who like spicy pizzas (I’m a huge spicy food fan!), because this one did not disappoint — it was bursting with flavor! It might be a little too spicy for those not used to spicy dishes, given the abundance of sliced jalapeños in each slice.\u003cbr>\nThe second pizza I ordered was the Greek pizza, which I also enjoyed. The artichokes and flavor of this pizza was a pure medley in my mouth with artichoke hearts, green olives, red bell peppers, and feta. These ingredients together were pure perfection. For this pizza, I decided to try a different crust style and went with the “Patxi’s Pan Pizza” style. This crust style is considered a lighter deep dish and features a crunchy cornmeal style crust. I’ve never had cornmeal crust in my pizza before and decided to give this a try. I was expecting this crust to be unique and fantastic, but was a bit disappointed. I could distinctively taste the cornmeal and the flavor was OK, but not stellar enough for me to recommend it over the signature crust style. In my opinion, it didn’t really add anything special to this pizza and wasn’t a real standout, at least with the Greek pizza flavors. I wouldn’t order this cornmeal style again, given that it didn’t “wow” me over the signature style crust or provide any flavor balance whatsoever. Maybe I just prefer traditional crust styles and cornmeal isn’t my “must have” ingredient or flavor when I think of pizzas. I may try their other thinner crust options on a future visit to compare.\u003c/p>\n\u003cp>The wait for the pizzas was a bit longer than I expected and am normally used to, but after reading the menu I noticed that they put waiting/prep time for the pizzas (e.g. 35-40 minutes for “Chicago Stuffed” style).\u003c/p>\n\u003cp>In my opinion, the value was good for the quality of the pizza. This isn’t your average fast food pizza, and it shows. In summary, I would recommend this place and thought it was a great place for family or casual group dining. The pizzas were cooked well. The attentive and friendly staff was definitely a plus. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’m not a fan of Chicago style pizza. Cheesy, foldy, oily New York style — oh, yes. Those wood-fired and Neapolitan brick oven blistered pizzas — definitely yes. But deep dish has never really done it for me. Too thick, too bready, and the tomato sauce on top tastes like it was dumped from a can onto the pizza. So it was with a mild lack of enthusiasm and low expectations that I ventured to Patxi’s at 6:00 on a Sunday night. It’s a very nice neighborhood. You could easily window shop while you wait for a table, but we got one right away. I like the interior of the place. It’s cozy, and I love the brick wall with hanging art pieces on one side. The tables and chairs are straightforward and comfortable, and they have shakers of hot pepper flakes and parmesan on each table. For drinks, they had a decent wine-by-the-glass selection, but I was thrilled to see Stella Artois on tap, as well as several other beer selections available by the pint. \u003c/p>\n\u003cp>Our group started with an antipasto platter, which included aged cheddar from Cowgirl Creamery (nicely crumbly and as tasty as a Parmigiano-Reggiano), a selection of three meats (we chose hot coppa, Genovese salami, and mortadella), olives, grapes, and flat cracker-like breadsticks. I thought it was very fairly priced at $9.95. We then moved on to an iceberg wedge salad, or more accurately an iceberg head salad. It was so huge it was enough for all four of us to share and arrived topped with grape tomatoes, bacon, and a chunky blue cheese dressing. There was a teeny bit of browning on the underside of the lettuce head, but that was easy enough to cut away. The salad was otherwise crisp and refreshing, though we did need to request extra dressing.\u003c/p>\n\u003cp>Now for the pizza. They offer four varieties: deep dish or Chicago “stuffed” pizza (their flagship pie as stated on the menu), pan pizza, thin crust, and extra thin crust. None of us had ever been to Patxi’s before, so we wanted to try a little bit of everything, and settled on their classic meat stuffed pizza (pepperoni, Italian sausage, and Canadian bacon), the spinach-pesto pan pizza, and prosciutto and mozzarella thin crust pizza. \u003c/p>\n\u003cp>Don’t order the thin crust. I don’t understand why Chicago style pizza places try to make thin crust out of the same dough they use for deep dish. The texture is never right. I also had issues with how they add the prosciutto to this pizza. My favorite pizza place slices the prosciutto paper thin and adds it on top of the finished pizza, but at Patxi’s it was sliced thicker and baked with the pizza, making it taste more like funky ham than prosciutto.\u003c/p>\n\u003cp>The stuffed or the pan is definitely the way to go here, although I have to admit I couldn’t tell the difference between the stuffed and pan styles. Apparently there’s an extra layer of crust lurking in there somewhere, but I couldn’t find it. My favorite was the spinach-pesto pan pizza just because the pesto was so good. I also enjoyed the classic meat stuffed pizza, with its nice balance of cheese, savory meats, tangy sauce, and flaky crust. But what made me happiest of all was that I didn’t detect the aforementioned “tin” flavor in the tomato sauce at Patxi’s.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With its very friendly service, tasty pizzas and starters, and great topping combinations to choose from, I would definitely recommend Patxi’s to anyone. I can’t say I’ve become a convert to Chicago style, but I will be back to sample their Caliente and spicy bacon cheeseburger pies. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Brian:\u003c/strong> \"Patxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City.\"\r\n\u003cstrong>Julie:\u003c/strong> \"This pizza was delicious -- the combination of the chorizo, jalapeños, and coppa was mouth-watering.\"\r\n\u003cstrong>Karen:\u003c/strong> \"My favorite was the spinach-pesto pan pizza just because the pesto was so good. \"",
"status": "publish",
"parent": 0,
"modified": 1725580998,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 28,
"wordCount": 2084
},
"headData": {
"title": "Patxi's Pizza: Reviews | KQED",
"description": "Brian: "Patxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City."\r\nJulie: "This pizza was delicious -- the combination of the chorizo, jalapeños, and coppa was mouth-watering."\r\nKaren: "My favorite was the spinach-pesto pan pizza just because the pesto was so good. "",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Patxi's Pizza: Reviews",
"datePublished": "2011-09-07T20:50:25-07:00",
"dateModified": "2024-09-05T17:03:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5388/patxis-pizza-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Patxi’s Pizza: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5412\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Monday, June 6, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPatxi’s Chicago Pizza serves up the best, most authentic Chicago-style pizza anywhere outside of the Windy City. \u003c/p>\n\u003cp>Patxi’s dining room on Hayes Street is very informal with seating for 40 patrons. TVs and artwork from local artists line the brick walls, and the kitchen is open in the back. The menu impressively includes four different types of pizza: stuffed, deep dish, thin, and extra-thin. The wine and beer lists are fine, a plus is that corkage is only $9, so if you have a good bottle at home, bring it.\u003c/p>\n\u003cp>But none of that really matters. You’re not there for the ambience. You’re not there for the appetizers, the salads, the thin crust pizza, or the wine list. You’re there for one reason: the mountainous slab of Chicago-style pizza that no other restaurant does this well. If you’re watching your calories or counting carbs, don’t go to Patxi’s. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chicago-Style Pizza 101:\u003c/strong> There are two types of pie: deep dish and stuffed. Deep dish was “created” by Pizzeria Uno in the 1940s, whereas stuffed was “created” by Giordano’s in the 1970s. Both are based on old Italian family recipes, so saying they were “created” by these pizzerias is akin to saying that Columbus “discovered” America. \u003c/p>\n\u003cp>But I digress. Let’s investigate pizza construction. The two styles are similar, but not identical.\u003c/p>\n\u003cp>Patxi’s stays true to the typical deep-dish cornmeal crust, with sidewalls that can stand three inches or more off your plate. Working up from the crust, you next get your toppings – traditionally just Italian sausage – topped by a heavy portion of mozzarella cheese. A hearty dollop of tomato sauce then goes on top. We ordered our deep-dish pie with the Italian sausage and the spicy coppa. I’d skip the coppa in the future, as it didn’t add any value. But the sausage flavor jumped out from the pizza, and the cornmeal crust was the most flavorful I’ve ever had. Sorry Pizzeria Uno; Patxi’s stole this round.\u003c/p>\n\u003cp>Stuffed pizza is nearly identical, but foregoes the cornmeal for a buttery, flaky crust, and adds a thin second layer of dough right below the sauce, above the cheese and toppings. This layer – often mistaken for more cheese – keeps the sauce securely on top of the pie, almost completely separated from the rest of the ingredients. This helps maintain the necessary structural integrity to keep it all together.\u003c/p>\n\u003cp>I went to college in Chicago, and having a Giordano’s very close to campus at least partially explained my “freshman 15.” Since leaving Chicago in 2000, I’ve searched far and wide for a pizza that compares to Giordano’s and Uno’s. Not until I visited Patxi’s in Hayes Valley did I find it.\u003c/p>\n\u003cp>Both styles of pie take roughly 45 minutes to cook, and there is often a line to get seated (even on a Monday night). My rule of thumb is to arrive before I’m actually hungry. That way, I don’t waste valuable stomach space on fillers such as salad while I wait. I’m not there for the salad!\u003c/p>\n\u003cp>A compulsive Facebooker, I immediately checked in at Patxi’s upon arrival. As I did so, Facebook offered me a deal: a free soda or a $1 PBR. Sold! I appreciate Patxi’s embrace of technology.\u003c/p>\n\u003cp>A large Patxi’s pie will cost around $30 and will feed four people to capacity. If three people try to finish a large, at least one will end up in the ER needing immediate cardiac assistance. This stuff is HEAVY. Your jeans are going to fit a lot tighter when you waddle out than when you arrived. \u003c/p>\n\u003cp>But wow, is it good.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis small restaurant is located in the lively area of Hayes Valley amid other bars and restaurants. It was difficult for me to find street parking when I drove, but I eventually did after circling the nearby streets for while. I can see how this can be frustrating for some drivers, but it was worth the drive.\u003c/p>\n\u003cp>This restaurant is cozy and is an ideal family spot for dinner. Upon entering I was immediately greeted with a smile and showed to a table. The service throughout the meal was excellent. The waiter was friendly and took our order in a timely manner. He also checked on our table frequently and refilled our drinks before we even asked when he saw they were running low.\u003c/p>\n\u003cp>I started out with a traditional Caesar salad, which was perfectly prepared, with just the right amount of dressing and anchovy flavor. Next I moved on to the main attraction: the pizza dishes. I decided to try two different pizzas with distinctive flavors. My first one was the Caliente pizza. I absolutely love Spanish chorizo so I was thrilled when I saw this ingredient in one of their pizza dishes. I like the fact that they offer several different pizza crust options, from their signature deep dish to a light crust option. For the Caliente pizza. I tried the original signature “Chicago Stuffed” style – a hearty deep dish pizza with layers and layers of cheese. This pizza was delicious — the combination of the chorizo, jalapeños, and coppa was mouth-watering. I would definitely recommend this to those who like spicy pizzas (I’m a huge spicy food fan!), because this one did not disappoint — it was bursting with flavor! It might be a little too spicy for those not used to spicy dishes, given the abundance of sliced jalapeños in each slice.\u003cbr>\nThe second pizza I ordered was the Greek pizza, which I also enjoyed. The artichokes and flavor of this pizza was a pure medley in my mouth with artichoke hearts, green olives, red bell peppers, and feta. These ingredients together were pure perfection. For this pizza, I decided to try a different crust style and went with the “Patxi’s Pan Pizza” style. This crust style is considered a lighter deep dish and features a crunchy cornmeal style crust. I’ve never had cornmeal crust in my pizza before and decided to give this a try. I was expecting this crust to be unique and fantastic, but was a bit disappointed. I could distinctively taste the cornmeal and the flavor was OK, but not stellar enough for me to recommend it over the signature crust style. In my opinion, it didn’t really add anything special to this pizza and wasn’t a real standout, at least with the Greek pizza flavors. I wouldn’t order this cornmeal style again, given that it didn’t “wow” me over the signature style crust or provide any flavor balance whatsoever. Maybe I just prefer traditional crust styles and cornmeal isn’t my “must have” ingredient or flavor when I think of pizzas. I may try their other thinner crust options on a future visit to compare.\u003c/p>\n\u003cp>The wait for the pizzas was a bit longer than I expected and am normally used to, but after reading the menu I noticed that they put waiting/prep time for the pizzas (e.g. 35-40 minutes for “Chicago Stuffed” style).\u003c/p>\n\u003cp>In my opinion, the value was good for the quality of the pizza. This isn’t your average fast food pizza, and it shows. In summary, I would recommend this place and thought it was a great place for family or casual group dining. The pizzas were cooked well. The attentive and friendly staff was definitely a plus. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Patxi’s Pizza:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’m not a fan of Chicago style pizza. Cheesy, foldy, oily New York style — oh, yes. Those wood-fired and Neapolitan brick oven blistered pizzas — definitely yes. But deep dish has never really done it for me. Too thick, too bready, and the tomato sauce on top tastes like it was dumped from a can onto the pizza. So it was with a mild lack of enthusiasm and low expectations that I ventured to Patxi’s at 6:00 on a Sunday night. It’s a very nice neighborhood. You could easily window shop while you wait for a table, but we got one right away. I like the interior of the place. It’s cozy, and I love the brick wall with hanging art pieces on one side. The tables and chairs are straightforward and comfortable, and they have shakers of hot pepper flakes and parmesan on each table. For drinks, they had a decent wine-by-the-glass selection, but I was thrilled to see Stella Artois on tap, as well as several other beer selections available by the pint. \u003c/p>\n\u003cp>Our group started with an antipasto platter, which included aged cheddar from Cowgirl Creamery (nicely crumbly and as tasty as a Parmigiano-Reggiano), a selection of three meats (we chose hot coppa, Genovese salami, and mortadella), olives, grapes, and flat cracker-like breadsticks. I thought it was very fairly priced at $9.95. We then moved on to an iceberg wedge salad, or more accurately an iceberg head salad. It was so huge it was enough for all four of us to share and arrived topped with grape tomatoes, bacon, and a chunky blue cheese dressing. There was a teeny bit of browning on the underside of the lettuce head, but that was easy enough to cut away. The salad was otherwise crisp and refreshing, though we did need to request extra dressing.\u003c/p>\n\u003cp>Now for the pizza. They offer four varieties: deep dish or Chicago “stuffed” pizza (their flagship pie as stated on the menu), pan pizza, thin crust, and extra thin crust. None of us had ever been to Patxi’s before, so we wanted to try a little bit of everything, and settled on their classic meat stuffed pizza (pepperoni, Italian sausage, and Canadian bacon), the spinach-pesto pan pizza, and prosciutto and mozzarella thin crust pizza. \u003c/p>\n\u003cp>Don’t order the thin crust. I don’t understand why Chicago style pizza places try to make thin crust out of the same dough they use for deep dish. The texture is never right. I also had issues with how they add the prosciutto to this pizza. My favorite pizza place slices the prosciutto paper thin and adds it on top of the finished pizza, but at Patxi’s it was sliced thicker and baked with the pizza, making it taste more like funky ham than prosciutto.\u003c/p>\n\u003cp>The stuffed or the pan is definitely the way to go here, although I have to admit I couldn’t tell the difference between the stuffed and pan styles. Apparently there’s an extra layer of crust lurking in there somewhere, but I couldn’t find it. My favorite was the spinach-pesto pan pizza just because the pesto was so good. I also enjoyed the classic meat stuffed pizza, with its nice balance of cheese, savory meats, tangy sauce, and flaky crust. But what made me happiest of all was that I didn’t detect the aforementioned “tin” flavor in the tomato sauce at Patxi’s.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its very friendly service, tasty pizzas and starters, and great topping combinations to choose from, I would definitely recommend Patxi’s to anyone. I can’t say I’ve become a convert to Chicago style, but I will be back to sample their Caliente and spicy bacon cheeseburger pies. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5388/patxis-pizza-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8008"
],
"label": "checkplease_9339"
},
"checkplease_5407": {
"type": "posts",
"id": "checkplease_5407",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5407",
"score": null,
"sort": [
1315453787000
]
},
"guestAuthors": [],
"slug": "mercury-lounge-restaurant-info",
"title": "Mercury Lounge: Restaurant Info [CLOSED]",
"publishDate": 1315453787,
"format": "aside",
"headTitle": "Mercury Lounge: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Mercury Lounge: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/X03nTpGvDug\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=Mercury+Lounge,+San+Francisco,+CA&aq=0&sll=37.81175,-122.264013&sspn=0.028276,0.042744&vpsrc=6&ie=UTF8&hq=Mercury+Lounge,&hnear=San+Francisco,+California&cid=1177611126033296705&ll=37.782587,-122.412758&spn=0.023742,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Mercury+Lounge,+San+Francisco,+CA&aq=0&sll=37.81175,-122.264013&sspn=0.028276,0.042744&vpsrc=6&ie=UTF8&hq=Mercury+Lounge,&hnear=San+Francisco,+California&cid=1177611126033296705&ll=37.782587,-122.412758&spn=0.023742,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1582 Folsom Street (at 12th Street)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-1582\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@mercurysf.com\">info@mercurysf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://mercurysf.com\">mercurysf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/mercuryloungesf\">@mercuryloungesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mercuryloungesf\">Mercury Lounge\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Dominic Ainza\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dominic Ainza\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Global Asian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy garlic noodles, sisig pork\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Saturday 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, mastercard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through opentable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\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\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Djs, live bands, comedians, performances, trivia night\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/xfw65\">Map\u003c/a>\u003cbr />\r\n1582 Folsom Street\u003cbr />\r\nSan Francisco, CA 94103\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-551-1582\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://mercurysf.com\">mercurysf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725581000,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 270
},
"headData": {
"title": "Mercury Lounge: Restaurant Info [CLOSED] | KQED",
"description": "Location: Map\r\n1582 Folsom Street\r\nSan Francisco, CA 94103\r\nPhone: 415-551-1582\r\nWebsite: mercurysf.com\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mercury Lounge: Restaurant Info [CLOSED]",
"datePublished": "2011-09-07T20:49:47-07:00",
"dateModified": "2024-09-05T17:03:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5407/mercury-lounge-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp605iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mercury Lounge: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/X03nTpGvDug'\n title='//www.youtube.com/embed/X03nTpGvDug'\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=Mercury+Lounge,+San+Francisco,+CA&aq=0&sll=37.81175,-122.264013&sspn=0.028276,0.042744&vpsrc=6&ie=UTF8&hq=Mercury+Lounge,&hnear=San+Francisco,+California&cid=1177611126033296705&ll=37.782587,-122.412758&spn=0.023742,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Mercury+Lounge,+San+Francisco,+CA&aq=0&sll=37.81175,-122.264013&sspn=0.028276,0.042744&vpsrc=6&ie=UTF8&hq=Mercury+Lounge,&hnear=San+Francisco,+California&cid=1177611126033296705&ll=37.782587,-122.412758&spn=0.023742,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1582 Folsom Street (at 12th Street)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-1582\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@mercurysf.com\">info@mercurysf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://mercurysf.com\">mercurysf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/mercuryloungesf\">@mercuryloungesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mercuryloungesf\">Mercury Lounge\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Dominic Ainza\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dominic Ainza\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Global Asian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy garlic noodles, sisig pork\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Saturday 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, mastercard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through opentable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Anytime\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\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Djs, live bands, comedians, performances, trivia night\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5407/mercury-lounge-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_3750",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_8006"
],
"featImg": "checkplease_16347",
"label": "checkplease_9339"
},
"checkplease_5400": {
"type": "posts",
"id": "checkplease_5400",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5400",
"score": null,
"sort": [
1315453775000
]
},
"guestAuthors": [],
"slug": "mercury-lounge-reviews",
"title": "Mercury Lounge: Reviews [CLOSED]",
"publishDate": 1315453775,
"format": "aside",
"headTitle": "Mercury Lounge: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Mercury Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5415\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Thursday, May 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is a small bar/restaurant tucked in the SOMA neighborhood. It’s a great place to relax over hearty, Asian fusion food. Given my Filipino heritage, I like the variety of the dishes and appreciate the burst of flavors from the dishes, which include sauces and ingredients such as vinegar and soy sauce. I normally go here for Sunday brunch and during fun events like Tuesday trivia nights for dinner or happy hour. A parking garage next to the restaurant provides easy parking. The restaurant atmosphere is modern with dark woods and furniture, and the bar is situated close to the entrance.\u003c/p>\n\u003cp>What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate. The dinner menu has a variety of dishes divided into small appetizers (“Refreshing Starts”), slightly larger dishes (“Warming”) and larger main dishes (“Hearty”) with traditional rice dishes and side dishes as well. Most of the dishes are served with the perfect sauce, usually a vinegar type that brings out the flavor in the dishes.\u003c/p>\n\u003cp>During my last dinner here, I ordered a variety of dishes. I started with some of my favorite appetizers. The cucumber salad is a simple, refreshing salad with sliced green cucumbers, red onions, ginger, and a vinegar dressing. It’s a perfect way to begin before moving on to some of the heartier dishes and the salad provides a balance for some of the richer appetizers. One of my ultimate favorite appetizers is the fried oyster plate. The oysters are crunchy and fried to perfection, served with the perfect tangy vinegar sauce that makes the oysters just melt in your mouth. I also ordered the honey-walnut prawns with candied walnuts, which is a classic favorite. A dish I tried for the first time is a unique take on pizza: Asian-style. The Pinakbet Pizza incorporates Philippine shrimp paste, which is known for its rich, salty flavor. This ingredient is normally used in a variety of traditional Philippine meat dishes to add a salty, smoky flavor. The pizza is then topped with tomatoes and mozzarella, classic pizza ingredients. The flavor of the pizza is definitely different and provides an unusual take on pizza. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fried rice plates are all excellent. I would recommend the pork adobo fried rice or sesame chicken fried rice, which is what I ordered during my most recent dinner there. The rice has grilled chicken pieces, shredded carrots, egg, and green onions and the combination is excellent. The rice plate is great complement to one of my favorite side dishes, the Eggplant Miso, which, like the cucumber salad, is a simple dish but packs a lot of flavor with a special miso soy sauce and green onions. To go along with the rice dish, I also ordered the Korean chicken, which is grilled and marinated and served on top of noodles.\u003c/p>\n\u003cp>For drinks, I recommend trying some of their unique cocktails. My personal favorite is the Mercury Royale, which is sparkling white wine served with an edible candied hibiscus flower for an additional sweet flavor. I also enjoy the Bloody Mercury, their take on the Bloody Mary, which includes wasabi and soy sauce for an extra kick.\u003c/p>\n\u003cp>Don’t forget the dessert! I highly recommend the open-face Turon – a flaky, crispy flatbread topped with vanilla ice cream, sautéed bananas and jackfruit (a traditional Asian fruit used in many desserts), all topped with a sweet cinnamon rum sauce. It’s the perfect way to end a meal here and like all the other dishes the size makes it perfect for sharing.\u003c/p>\n\u003cp>I would recommend Mercury Lounge for casual dining with friends. The costs can get a bit pricey, depending on how many dishes and/or drinks ordered, but overall the food, and modern /casual bar atmosphere is great if you want Asian food packed with flavor. Aside from dinner, I would also recommend going here for Sunday brunch for the bottomless mimosas and Bloody Mary’s and tasty egg and rice dishes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Mercury Lounge has multiple personalities. It’s a lively sports bar. It’s a nightclub and live music venue. It’s a restaurant, or it wants to be. What it isn’t, however, is the swanky Zen-like lounge depicted in the photos on their website, complete with romantic candlelit tables, tucked-away seating areas, and a minimalist modern space where one can enjoy contemporary Asian cuisine. Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray. And no hostess in sight.\u003c/p>\n\u003cp>We were eventually shown to a table for two in the small dining area opposite the bar space. On one side we had a lively crowd cheering at the baseball game being broadcast on their enormous TV, an apparent replacement of the modern artwork in their website photos. The table on our opposite side held a gaggle of girls out for ladies night. Everyone seemed to be having a good time, but the high volume of noise made conversation challenging.\u003c/p>\n\u003cp>The drinks list looked promising with an array of cocktails like a Thai Basil Gimlet, Mercury Mojito, and Red Ginger Fizz. We ordered two of the gimlets. At $9 each and in light of what appeared to be a bar-focused establishment, I was hopeful but ultimately disappointed. Both the gimlet and the mojito I ordered later lacked balance. One desperately needed sweetness, the other needed acid. I can’t say I enjoyed them, but they did at least have booze in them.\u003c/p>\n\u003cp>The Mercury Lounge menu is comprised of a chef’s tasting menu and an a la carte dinner menu with categories like “refreshing,” “warming,” “hearty,” and “traditional.” The Asian-influenced dishes include Thai, Korean, and Filipino items, some with an American twist. We started with spicy tuna on yam chips, which was basically a tuna poke, topped with tobiko and served on a slightly stale purple yam chip. At $12 for four tuna-topped chips, I didn’t think it was the greatest value, but at least the flavors were pleasant enough. \u003c/p>\n\u003cp>Next was an Asian pear salad that the menu described as accompanied by lettuce, bean sprouts, and a dressing made with gochujang, which I later learned to be a fermented Korean hot chili sauce. The salad we were served included the aforementioned items plus — wait for it — slices of beef. I’m no vegetarian, but I still don’t like finding meat where I don’t expect to see it. There was no chili heat in the dressing either, just the typical sweet and soy flavors you get in any chain restaurant “Asian” salad. The combination certainly didn’t highlight the Asian pears, which seemed to be treated as an afterthought rather than the star of the dish.\u003c/p>\n\u003cp>Our other dishes were crab curry fried rice, which was a generous portion and included little pieces of Chinese sausage, and while I thought I detected a crabby essence in the curry flavor, there were no identifiable pieces of crab in the dish. The hoisin-glazed short ribs (actually baby back ribs) were cooked to a nice point of tenderness (the meat came easily off the bone), but the glaze was so sickly sweet it was inedible. The hoisin was combined with something reminiscent of sugary breakfast cereal, forming a sort of crust on the outside of the ribs, minus the crunch. The meat when separated from the glaze was flavorless. \u003c/p>\n\u003cp>Throughout this lackluster dining experience, we were assaulted by sound checks and high-pitched feedback noises, along with staff and band members standing on tables to run cable, set up video cameras, etc. This was all fairly disruptive on its own, but once the band started playing at 8:40 p.m. (about 20 feet from our table), the noise was intolerable. I had no problem with the music (pretty decent reggae in fact), but it was much too close in too tight of a space for my comfort.\u003c/p>\n\u003cp>I was confused by Mercury Lounge. Maybe some people would enjoy this atmosphere during dinner, but it made my already questionable evening just plain unpleasant. For me, the noise level combined with the mediocre food and cocktails will not be worth a second visit. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is truly a unique place, even for a city with a restaurant scene as diverse as San Francisco’s. A Filipino-focused, Pan-Asian restaurant, Mercury Lounge turns into a DJ club at 10:00 PM and packs in the clubbers until the wee hours.\u003c/p>\n\u003cp>We have a bit of an identity crisis on our hands. Austere concrete floors and an industrial vibe accentuate a simple, Asian-inspired décor. A playlist cranks 80s tunes, and the TVs that line the walls show sporting events (the NHL finals for our dinner). Overall, it is a very eclectic (odd?) combination. With seating for maybe only 30 people, there is a LOT of open space in the property, including an entire extra storefront that remains dark during daytime hours. When the DJ starts spinning at 10:00, the space comes alive with revelers; when we sat for dinner at 7:45 PM, we were among the only patrons.\u003c/p>\n\u003cp>I’m not generally a fan of Pan-Asian restaurants. Although I absolutely love the food from every corner of Asia, I often find that Pan-Asian places do everything satisfactorily, but nothing particularly well. I’d rate Mercury Lounge better than most, but still falling into that trap. My group of five adults started off with lumpia rolls — a Filipino staple — along with fried oysters, spicy tuna tartar, and the honey walnut prawns. The lumpia were perfectly crispy on the outside with a tasty mash of meaty filling on the inside. I love lumpia, and these were very good ones. The oysters were nicely fried and quite fresh, though lacking in any sort of Asian flavor. The prawns were huge and fantastic, but the tuna tartar disappointed with its blandness. I worship raw tuna in all of it forms, but this preparation lacked any flavor profile whatsoever.\u003c/p>\n\u003cp>The main courses were the highlights, led by the pork sisig. A classic Filipino dish, the delectable sisig is a sizzling platter of generous cuts of pork seasoned with vinegar and served with chilies and onions. This dish absolutely stole the show for my group. Coming in a close second was the Shaking Pepper Beef, a ridiculously tender slab of beef tenderloin that gets wok seared and seasoned marvelously. We also tried both the kimchi fried rice and the pork adobo fried rice. If you pulled the actual kimchi and pork out of the dishes, you’d be rewarded by their authenticity. Unfortunately, the remainder of the fried rice was under-seasoned and quite boring. Speaking of boring, the spicy garlic noodles had no discernable flavor whatsoever. Stick to the meat dishes.\u003c/p>\n\u003cp>Our service at Mercury Lounge was fantastic. Our waitress was friendly, knowledgeable, and very attentive. The five adults in our group ate everything family style, and she took notice of this and made sure we got five of everything: five prawns, five oysters, etc. This seemingly minute detail was not overlooked by our group; it’s frustrating when you get four prawns to split amongst five people! A+ on service.\u003c/p>\n\u003cp>Then there’s the wine list… Wow, failure. Keep in mind that we are in San Francisco, the wine capital of the US. To meet the needs of their patrons, Mercury Lounge offers exactly five wines, listed by grape varietal. The menu doesn’t list the producer of the wine, nor the vintage, nor even the price! I don’t mean to be a wine snob, but that’s not acceptable – not in this town! Massive upgrade needed here.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I’d say that Mercury Lounge is a DJ lounge first and a restaurant second. Some dishes truly shine, while others seem like menu filler. A bit more focus on the food, and bit less on the music would improve the restaurant’s long-term chances of success.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Julie:\u003c/strong> \"What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate.\" \r\n\u003cstrong>Karen:\u003c/strong> \"Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray.\" \r\n\u003cstrong>Brian:\u003c/strong> \"The main courses were the highlights, led by the pork sisig. This dish absolutely stole the show for my group.\" ",
"status": "publish",
"parent": 0,
"modified": 1725581001,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 27,
"wordCount": 2179
},
"headData": {
"title": "Mercury Lounge: Reviews [CLOSED] | KQED",
"description": "Julie: "What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate." \r\nKaren: "Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray." \r\nBrian: "The main courses were the highlights, led by the pork sisig. This dish absolutely stole the show for my group." ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mercury Lounge: Reviews [CLOSED]",
"datePublished": "2011-09-07T20:49:35-07:00",
"dateModified": "2024-09-05T17:03:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5400/mercury-lounge-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp605iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mercury Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5415\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/julie-castro125x125.jpg\" alt=\"Julie Castro\" title=\"Julie Castro\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Julie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mercury Lounge\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Thursday, May 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is a small bar/restaurant tucked in the SOMA neighborhood. It’s a great place to relax over hearty, Asian fusion food. Given my Filipino heritage, I like the variety of the dishes and appreciate the burst of flavors from the dishes, which include sauces and ingredients such as vinegar and soy sauce. I normally go here for Sunday brunch and during fun events like Tuesday trivia nights for dinner or happy hour. A parking garage next to the restaurant provides easy parking. The restaurant atmosphere is modern with dark woods and furniture, and the bar is situated close to the entrance.\u003c/p>\n\u003cp>What I really like about the dishes here is that they are designed for sharing, which provides a great way to try a little bit of everything and makes the dining experience more intimate. The dinner menu has a variety of dishes divided into small appetizers (“Refreshing Starts”), slightly larger dishes (“Warming”) and larger main dishes (“Hearty”) with traditional rice dishes and side dishes as well. Most of the dishes are served with the perfect sauce, usually a vinegar type that brings out the flavor in the dishes.\u003c/p>\n\u003cp>During my last dinner here, I ordered a variety of dishes. I started with some of my favorite appetizers. The cucumber salad is a simple, refreshing salad with sliced green cucumbers, red onions, ginger, and a vinegar dressing. It’s a perfect way to begin before moving on to some of the heartier dishes and the salad provides a balance for some of the richer appetizers. One of my ultimate favorite appetizers is the fried oyster plate. The oysters are crunchy and fried to perfection, served with the perfect tangy vinegar sauce that makes the oysters just melt in your mouth. I also ordered the honey-walnut prawns with candied walnuts, which is a classic favorite. A dish I tried for the first time is a unique take on pizza: Asian-style. The Pinakbet Pizza incorporates Philippine shrimp paste, which is known for its rich, salty flavor. This ingredient is normally used in a variety of traditional Philippine meat dishes to add a salty, smoky flavor. The pizza is then topped with tomatoes and mozzarella, classic pizza ingredients. The flavor of the pizza is definitely different and provides an unusual take on pizza. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fried rice plates are all excellent. I would recommend the pork adobo fried rice or sesame chicken fried rice, which is what I ordered during my most recent dinner there. The rice has grilled chicken pieces, shredded carrots, egg, and green onions and the combination is excellent. The rice plate is great complement to one of my favorite side dishes, the Eggplant Miso, which, like the cucumber salad, is a simple dish but packs a lot of flavor with a special miso soy sauce and green onions. To go along with the rice dish, I also ordered the Korean chicken, which is grilled and marinated and served on top of noodles.\u003c/p>\n\u003cp>For drinks, I recommend trying some of their unique cocktails. My personal favorite is the Mercury Royale, which is sparkling white wine served with an edible candied hibiscus flower for an additional sweet flavor. I also enjoy the Bloody Mercury, their take on the Bloody Mary, which includes wasabi and soy sauce for an extra kick.\u003c/p>\n\u003cp>Don’t forget the dessert! I highly recommend the open-face Turon – a flaky, crispy flatbread topped with vanilla ice cream, sautéed bananas and jackfruit (a traditional Asian fruit used in many desserts), all topped with a sweet cinnamon rum sauce. It’s the perfect way to end a meal here and like all the other dishes the size makes it perfect for sharing.\u003c/p>\n\u003cp>I would recommend Mercury Lounge for casual dining with friends. The costs can get a bit pricey, depending on how many dishes and/or drinks ordered, but overall the food, and modern /casual bar atmosphere is great if you want Asian food packed with flavor. Aside from dinner, I would also recommend going here for Sunday brunch for the bottomless mimosas and Bloody Mary’s and tasty egg and rice dishes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/karen-moon125x125.jpg\" alt=\"Karen Moon\" title=\"Karen Moon\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stenographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trueburger\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Mercury Lounge has multiple personalities. It’s a lively sports bar. It’s a nightclub and live music venue. It’s a restaurant, or it wants to be. What it isn’t, however, is the swanky Zen-like lounge depicted in the photos on their website, complete with romantic candlelit tables, tucked-away seating areas, and a minimalist modern space where one can enjoy contemporary Asian cuisine. Our immediate impression of Mercury Lounge was nothing more than a loud bar crowded with musical equipment and in general disarray. And no hostess in sight.\u003c/p>\n\u003cp>We were eventually shown to a table for two in the small dining area opposite the bar space. On one side we had a lively crowd cheering at the baseball game being broadcast on their enormous TV, an apparent replacement of the modern artwork in their website photos. The table on our opposite side held a gaggle of girls out for ladies night. Everyone seemed to be having a good time, but the high volume of noise made conversation challenging.\u003c/p>\n\u003cp>The drinks list looked promising with an array of cocktails like a Thai Basil Gimlet, Mercury Mojito, and Red Ginger Fizz. We ordered two of the gimlets. At $9 each and in light of what appeared to be a bar-focused establishment, I was hopeful but ultimately disappointed. Both the gimlet and the mojito I ordered later lacked balance. One desperately needed sweetness, the other needed acid. I can’t say I enjoyed them, but they did at least have booze in them.\u003c/p>\n\u003cp>The Mercury Lounge menu is comprised of a chef’s tasting menu and an a la carte dinner menu with categories like “refreshing,” “warming,” “hearty,” and “traditional.” The Asian-influenced dishes include Thai, Korean, and Filipino items, some with an American twist. We started with spicy tuna on yam chips, which was basically a tuna poke, topped with tobiko and served on a slightly stale purple yam chip. At $12 for four tuna-topped chips, I didn’t think it was the greatest value, but at least the flavors were pleasant enough. \u003c/p>\n\u003cp>Next was an Asian pear salad that the menu described as accompanied by lettuce, bean sprouts, and a dressing made with gochujang, which I later learned to be a fermented Korean hot chili sauce. The salad we were served included the aforementioned items plus — wait for it — slices of beef. I’m no vegetarian, but I still don’t like finding meat where I don’t expect to see it. There was no chili heat in the dressing either, just the typical sweet and soy flavors you get in any chain restaurant “Asian” salad. The combination certainly didn’t highlight the Asian pears, which seemed to be treated as an afterthought rather than the star of the dish.\u003c/p>\n\u003cp>Our other dishes were crab curry fried rice, which was a generous portion and included little pieces of Chinese sausage, and while I thought I detected a crabby essence in the curry flavor, there were no identifiable pieces of crab in the dish. The hoisin-glazed short ribs (actually baby back ribs) were cooked to a nice point of tenderness (the meat came easily off the bone), but the glaze was so sickly sweet it was inedible. The hoisin was combined with something reminiscent of sugary breakfast cereal, forming a sort of crust on the outside of the ribs, minus the crunch. The meat when separated from the glaze was flavorless. \u003c/p>\n\u003cp>Throughout this lackluster dining experience, we were assaulted by sound checks and high-pitched feedback noises, along with staff and band members standing on tables to run cable, set up video cameras, etc. This was all fairly disruptive on its own, but once the band started playing at 8:40 p.m. (about 20 feet from our table), the noise was intolerable. I had no problem with the music (pretty decent reggae in fact), but it was much too close in too tight of a space for my comfort.\u003c/p>\n\u003cp>I was confused by Mercury Lounge. Maybe some people would enjoy this atmosphere during dinner, but it made my already questionable evening just plain unpleasant. For me, the noise level combined with the mediocre food and cocktails will not be worth a second visit. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/brian-baker125x125.jpg\" alt=\"Brian Baker\" title=\"Brian Baker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> VP/Sales Channel Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patxi’s Pizza\u003cbr>\n\u003cstrong>Reviewed Mercury Lounge:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMercury Lounge is truly a unique place, even for a city with a restaurant scene as diverse as San Francisco’s. A Filipino-focused, Pan-Asian restaurant, Mercury Lounge turns into a DJ club at 10:00 PM and packs in the clubbers until the wee hours.\u003c/p>\n\u003cp>We have a bit of an identity crisis on our hands. Austere concrete floors and an industrial vibe accentuate a simple, Asian-inspired décor. A playlist cranks 80s tunes, and the TVs that line the walls show sporting events (the NHL finals for our dinner). Overall, it is a very eclectic (odd?) combination. With seating for maybe only 30 people, there is a LOT of open space in the property, including an entire extra storefront that remains dark during daytime hours. When the DJ starts spinning at 10:00, the space comes alive with revelers; when we sat for dinner at 7:45 PM, we were among the only patrons.\u003c/p>\n\u003cp>I’m not generally a fan of Pan-Asian restaurants. Although I absolutely love the food from every corner of Asia, I often find that Pan-Asian places do everything satisfactorily, but nothing particularly well. I’d rate Mercury Lounge better than most, but still falling into that trap. My group of five adults started off with lumpia rolls — a Filipino staple — along with fried oysters, spicy tuna tartar, and the honey walnut prawns. The lumpia were perfectly crispy on the outside with a tasty mash of meaty filling on the inside. I love lumpia, and these were very good ones. The oysters were nicely fried and quite fresh, though lacking in any sort of Asian flavor. The prawns were huge and fantastic, but the tuna tartar disappointed with its blandness. I worship raw tuna in all of it forms, but this preparation lacked any flavor profile whatsoever.\u003c/p>\n\u003cp>The main courses were the highlights, led by the pork sisig. A classic Filipino dish, the delectable sisig is a sizzling platter of generous cuts of pork seasoned with vinegar and served with chilies and onions. This dish absolutely stole the show for my group. Coming in a close second was the Shaking Pepper Beef, a ridiculously tender slab of beef tenderloin that gets wok seared and seasoned marvelously. We also tried both the kimchi fried rice and the pork adobo fried rice. If you pulled the actual kimchi and pork out of the dishes, you’d be rewarded by their authenticity. Unfortunately, the remainder of the fried rice was under-seasoned and quite boring. Speaking of boring, the spicy garlic noodles had no discernable flavor whatsoever. Stick to the meat dishes.\u003c/p>\n\u003cp>Our service at Mercury Lounge was fantastic. Our waitress was friendly, knowledgeable, and very attentive. The five adults in our group ate everything family style, and she took notice of this and made sure we got five of everything: five prawns, five oysters, etc. This seemingly minute detail was not overlooked by our group; it’s frustrating when you get four prawns to split amongst five people! A+ on service.\u003c/p>\n\u003cp>Then there’s the wine list… Wow, failure. Keep in mind that we are in San Francisco, the wine capital of the US. To meet the needs of their patrons, Mercury Lounge offers exactly five wines, listed by grape varietal. The menu doesn’t list the producer of the wine, nor the vintage, nor even the price! I don’t mean to be a wine snob, but that’s not acceptable – not in this town! Massive upgrade needed here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I’d say that Mercury Lounge is a DJ lounge first and a restaurant second. Some dishes truly shine, while others seem like menu filler. A bit more focus on the food, and bit less on the music would improve the restaurant’s long-term chances of success.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5400/mercury-lounge-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_8006"
],
"label": "checkplease_9339"
},
"checkplease_5415": {
"type": "posts",
"id": "checkplease_5415",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5415",
"score": null,
"sort": [
1315453755000
]
},
"guestAuthors": [],
"slug": "mercury-lounge-recipe",
"title": "Mercury Lounge: Recipe",
"publishDate": 1315453755,
"format": "aside",
"headTitle": "Mercury Lounge: Recipe | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Mercury Lounge: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sinigang Mussels\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dominic Ainza\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course or Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1-3\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Broth Base:\u003c/strong>\u003c/p>\n\u003cp>3 qt of water or chicken broth\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 daikon radish, peeled and sliced\u003cbr>\n1/2 lbs shrimp shells (optional)\u003c/p>\n\u003cp>\u003cstrong>Soup:\u003c/strong>\u003c/p>\n\u003cp>2 cups of broth base\u003cbr>\n1/2 cup tamarind concentrate\u003cbr>\n1/2 onion, sliced thinly\u003cbr>\n1/2 small tomato, diced\u003cbr>\n1 lb Prince Edward Island mussels\u003cbr>\n1 tbs fish sauce (or more to taste)\u003cbr>\n1/2 bunch fresh spinach\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the ingredients for a broth base in a large pot and simmer over medium heat for about 45 minutes. Strain the solids out of the broth and set the broth aside.\u003c/p>\n\u003cp>2. In a large pot add two cups of the strained, reserved broth along with the tamarind concentrate, onion, and tomato. Bring to a boil, add the mussels, and cover.\u003c/p>\n\u003cp>3. Keep the pot covered until all the mussels open. Throw out any mussels that remain closed. Remove the pot from heat, taste the broth, and add fish sauce to personal flavor preference. (Mussels sometimes provide additional saltiness.)\u003c/p>\n\u003cp>4. Place the fresh spinach on the bottom of a large bowl and pour soup and mussels over it.\u003c/p>\n\u003cp>Note: Tamarind concentrate can be found in most Asian grocery stores online. However, the soup can be soured with other ingredients, such as limes, calamansi (Philippine lime), lemon, lemongrass, green mango and/or green guava. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nCan be served as an appetizer or a main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nMercury Pale Ale.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Sinigang Mussels\r\n\u003cstrong>Recipe Chef:\u003c/strong> Dominic Ainza\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian\r\n\u003cstrong>Food Category:\u003c/strong> Main Course or Appetizer\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.",
"status": "publish",
"parent": 0,
"modified": 1725581003,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 19,
"wordCount": 315
},
"headData": {
"title": "Mercury Lounge: Recipe | KQED",
"description": "Recipe Name: Sinigang Mussels\r\nRecipe Chef: Dominic Ainza\r\nType of Cuisine: Asian\r\nFood Category: Main Course or Appetizer\r\nRecipe Description:\r\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mercury Lounge: Recipe",
"datePublished": "2011-09-07T20:49:15-07:00",
"dateModified": "2024-09-05T17:03:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5415/mercury-lounge-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mercury Lounge: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5400\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5407\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sinigang Mussels\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dominic Ainza\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course or Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Filipino sour soup, commonly made with a concentrated packet. GET RID OF THE PACKET! Here is how to make the soup with fresh ingredients and mussels for a great shared appetizer or as a main dish.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1-3\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Broth Base:\u003c/strong>\u003c/p>\n\u003cp>3 qt of water or chicken broth\u003cbr>\n1 onion, chopped\u003cbr>\n2 tomatoes, chopped\u003cbr>\n1 daikon radish, peeled and sliced\u003cbr>\n1/2 lbs shrimp shells (optional)\u003c/p>\n\u003cp>\u003cstrong>Soup:\u003c/strong>\u003c/p>\n\u003cp>2 cups of broth base\u003cbr>\n1/2 cup tamarind concentrate\u003cbr>\n1/2 onion, sliced thinly\u003cbr>\n1/2 small tomato, diced\u003cbr>\n1 lb Prince Edward Island mussels\u003cbr>\n1 tbs fish sauce (or more to taste)\u003cbr>\n1/2 bunch fresh spinach\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the ingredients for a broth base in a large pot and simmer over medium heat for about 45 minutes. Strain the solids out of the broth and set the broth aside.\u003c/p>\n\u003cp>2. In a large pot add two cups of the strained, reserved broth along with the tamarind concentrate, onion, and tomato. Bring to a boil, add the mussels, and cover.\u003c/p>\n\u003cp>3. Keep the pot covered until all the mussels open. Throw out any mussels that remain closed. Remove the pot from heat, taste the broth, and add fish sauce to personal flavor preference. (Mussels sometimes provide additional saltiness.)\u003c/p>\n\u003cp>4. Place the fresh spinach on the bottom of a large bowl and pour soup and mussels over it.\u003c/p>\n\u003cp>Note: Tamarind concentrate can be found in most Asian grocery stores online. However, the soup can be soured with other ingredients, such as limes, calamansi (Philippine lime), lemon, lemongrass, green mango and/or green guava. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nCan be served as an appetizer or a main dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nMercury Pale Ale.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5415/mercury-lounge-recipe",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_12"
],
"tags": [
"checkplease_8006"
],
"label": "checkplease_9339"
},
"checkplease_5402": {
"type": "posts",
"id": "checkplease_5402",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "5402",
"score": null,
"sort": [
1315453729000
]
},
"guestAuthors": [],
"slug": "trueburger-restaurant-info",
"title": "Trueburger: Restaurant Info",
"publishDate": 1315453729,
"format": "aside",
"headTitle": "Trueburger: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Trueburger: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5398\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/Fx-BayEAWfQ\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=Trueburger,+Grand+Avenue,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.858685,87.539063&vpsrc=6&ie=UTF8&hq=Trueburger,&hnear=Grand+Ave,+Oakland,+California&cid=9954762906772360436&ll=37.822667,-122.262554&spn=0.02373,0.036478&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=Trueburger,+Grand+Avenue,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.858685,87.539063&vpsrc=6&ie=UTF8&hq=Trueburger,&hnear=Grand+Ave,+Oakland,+California&cid=9954762906772360436&ll=37.822667,-122.262554&spn=0.02373,0.036478&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>\n146 Grand Avenue (at Valdez Street)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-208-5678\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://trueburgeroakland.com\">trueburgeroakland.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/trueburger\">@Trueburger\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trueburger/186633031087\">Trueburger\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Greg Eng, Jason Low\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Greg Eng\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Classic hamburgers\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, limited\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/w7dk3\">Map\u003c/a>\u003cbr />\r\n146 Grand Avenue\u003cbr />Oakland, CA 94612\u003cbr />\u003cstrong>Phone:\u003c/strong> 510-208-5678\u003cbr />\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://trueburgeroakland.com\">trueburgeroakland.com\u003c/a>\u003cbr />\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5398\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
"status": "publish",
"parent": 0,
"modified": 1725581005,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 219
},
"headData": {
"title": "Trueburger: Restaurant Info | KQED",
"description": "Location: Map\r\n146 Grand AvenueOakland, CA 94612Phone: 510-208-5678Website: trueburgeroakland.comReviews ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Trueburger: Restaurant Info",
"datePublished": "2011-09-07T20:48:49-07:00",
"dateModified": "2024-09-05T17:03:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/5402/trueburger-restaurant-info",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trueburger: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5398\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5384\">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/cp605iPod.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/Fx-BayEAWfQ'\n title='//www.youtube.com/embed/Fx-BayEAWfQ'\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=Trueburger,+Grand+Avenue,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.858685,87.539063&vpsrc=6&ie=UTF8&hq=Trueburger,&hnear=Grand+Ave,+Oakland,+California&cid=9954762906772360436&ll=37.822667,-122.262554&spn=0.02373,0.036478&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=Trueburger,+Grand+Avenue,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.858685,87.539063&vpsrc=6&ie=UTF8&hq=Trueburger,&hnear=Grand+Ave,+Oakland,+California&cid=9954762906772360436&ll=37.822667,-122.262554&spn=0.02373,0.036478&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>\n146 Grand Avenue (at Valdez Street)\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-208-5678\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://trueburgeroakland.com\">trueburgeroakland.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/trueburger\">@Trueburger\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trueburger/186633031087\">Trueburger\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Greg Eng, Jason Low\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Greg Eng\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Classic hamburgers\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-2:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-2:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, limited\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/5402/trueburger-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_8009",
"checkplease_3750",
"checkplease_3740",
"checkplease_3764",
"checkplease_3738"
],
"tags": [
"checkplease_8007"
],
"featImg": "checkplease_16349",
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"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.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?program=check-please": {
"isFetching": false,
"latestQuery": {
"from": 600,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1222,
"relation": "eq"
},
"items": [
"checkplease_5517",
"checkplease_5504",
"checkplease_5511",
"checkplease_5508",
"checkplease_5530",
"checkplease_5384",
"checkplease_5412",
"checkplease_5388",
"checkplease_5407",
"checkplease_5400",
"checkplease_5415",
"checkplease_5402"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_program_check-please": {
"isLoading": true
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3758": {
"type": "terms",
"id": "checkplease_3758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 173,
"slug": "american",
"isLoading": false,
"link": "/checkplease/category/american"
},
"checkplease_250": {
"type": "terms",
"id": "checkplease_250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 172,
"slug": "california",
"isLoading": false,
"link": "/checkplease/category/california"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_8011": {
"type": "terms",
"id": "checkplease_8011",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8011",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sauce Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 378,
"slug": "sauce",
"isLoading": false,
"link": "/checkplease/tag/sauce"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_3761": {
"type": "terms",
"id": "checkplease_3761",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 177,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/category/french-cuisine"
},
"checkplease_3742": {
"type": "terms",
"id": "checkplease_3742",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 160,
"slug": "north-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/north-bay-restaurant-info"
},
"checkplease_7970": {
"type": "terms",
"id": "checkplease_7970",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7970",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 337,
"slug": "sonoma",
"isLoading": false,
"link": "/checkplease/category/sonoma"
},
"checkplease_8012": {
"type": "terms",
"id": "checkplease_8012",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the girl and the fig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the girl and the fig Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 379,
"slug": "the-girl-and-the-fig",
"isLoading": false,
"link": "/checkplease/tag/the-girl-and-the-fig"
},
"checkplease_3472": {
"type": "terms",
"id": "checkplease_3472",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 148,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/category/north-bay"
},
"checkplease_7984": {
"type": "terms",
"id": "checkplease_7984",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7984",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tips Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 351,
"slug": "wine-tips",
"isLoading": false,
"link": "/checkplease/category/wine-tips"
},
"checkplease_7985": {
"type": "terms",
"id": "checkplease_7985",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 352,
"slug": "wine",
"isLoading": false,
"link": "/checkplease/tag/wine"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_7980": {
"type": "terms",
"id": "checkplease_7980",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 6",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 6 Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 347,
"slug": "season-6",
"isLoading": false,
"link": "/checkplease/category/season-6"
},
"checkplease_8006": {
"type": "terms",
"id": "checkplease_8006",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mercury Lounge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mercury Lounge Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 373,
"slug": "mercury-lounge",
"isLoading": false,
"link": "/checkplease/tag/mercury-lounge"
},
"checkplease_8005": {
"type": "terms",
"id": "checkplease_8005",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8005",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paxti's Pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paxti's Pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 372,
"slug": "paxtis-pizza",
"isLoading": false,
"link": "/checkplease/tag/paxtis-pizza"
},
"checkplease_8007": {
"type": "terms",
"id": "checkplease_8007",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8007",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Trueburger Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 374,
"slug": "trueburger",
"isLoading": false,
"link": "/checkplease/tag/trueburger"
},
"checkplease_443": {
"type": "terms",
"id": "checkplease_443",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 210,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/category/pizza"
},
"checkplease_8008": {
"type": "terms",
"id": "checkplease_8008",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8008",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Patxi's Pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Patxi's Pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 375,
"slug": "patxis-pizza",
"isLoading": false,
"link": "/checkplease/tag/patxis-pizza"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_12": {
"type": "terms",
"id": "checkplease_12",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/checkplease/category/recipes"
},
"checkplease_8009": {
"type": "terms",
"id": "checkplease_8009",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8009",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 376,
"slug": "burgers",
"isLoading": false,
"link": "/checkplease/category/burgers"
},
"checkplease_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_3764": {
"type": "terms",
"id": "checkplease_3764",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3764",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland east bay restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland east bay restaurant info Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 180,
"slug": "oakland-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/oakland-east-bay-restaurant-info"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
