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"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",
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"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.",
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"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>",
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"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>",
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"slug": "trueburger-restaurant-info",
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"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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 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>",
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"content": "\u003cp>\u003cstrong>Trueburger: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">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/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 Trueburger:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you see the Trueburger sign outside this urban gem, you’re already getting a glimpse of what you are about to experience. This is a place that offers a straightforward, fresh, and focused approach to the burger. They grind their own Angus beef daily, cook the patties on a griddle, and present it on custom-made egg buns with lettuce, tomato, and a garlicky aioli sauce. Onions and pickle are included on request, and for an extra charge, you can add bacon, cheese, griddled onions, or double your cholesterol intake with an additional burger patty, or get the Double-Up, double beef AND double cheese. The unexpected bonus is that Trueburger is also an amazing value. Their original burger sans the add-ons is only $4.95. \u003c/p>\n\u003cp>I love the menu at Trueburger. It’s refreshingly simple and unburdened by those overreaching burger combinations and toppings that only mask the flavor of a good burger, but there’s also enough variety to have something for everyone. The vegetarian-inclined can enjoy a portobello mushroom burger, fried crisp and oozing with smoked mozzarella. They also offer hot dogs with various accoutrements, homemade chili, and three types of chopped salads. But I can’t bring myself to order anything but a burger here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On my most recent visit to Trueburger, I ordered the cheesy Trueburger with bacon. The meat was crispy on the outside and still a little bit pink inside, and full of good meaty flavor, mingling nicely with the crisp lettuce, tangy sliced tomato, smoky and pleasantly chewy bacon, and perfectly squishy bun. And the fries are no mere side order. I try to share them with my husband to save calories, but it’s not easy. They’re consistently good – fresh, hot, and the right amount of crispy, never pallid and bland or over browned and tough. You can get cheesy sauce with them, but I prefer an extra side of the garlic aioli or the chipotle sauce that comes with their spicy coleslaw dog to use as a dip.\u003c/p>\n\u003cp>Trueburger has the usual fountain drinks available, plus a variety of bottled specialty soft drinks, but a fairly recent addition to the menu is bottled beer, a delight for those of us who like to indulge while indulging. We happily guzzled the locally made Drake’s Amber Ale from San Leandro with our burgers and fries. And for folks with a sweet tooth, the hand-spun shakes made with premium ice cream and optional mix-ins are a must-have. On recent visits I’ve enjoyed the Oreo shake and vanilla shake with orange cream (a refreshing and much improved version of the 50/50 bar), but my favorite to date is the special vanilla Twinkie shake I had on my last visit. While slurping up this thick and luscious shake blended with real Twinkie bits through a straw, one need only savor the moment.\u003c/p>\n\u003cp> Just one block away from Lake Merritt, you can get your food to go or enjoy it on the premises in a friendly, casual, and comfortably communal atmosphere, rubbing shoulders with the mixed crowd of Oakland locals looking for a burger fix. True Burger is a great place to go when you have that burger craving. You will leave feeling gratified, satisfied, and even with a little cash to spare.\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 Trueburger:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrueburger is a tiny little joint in downtown Oakland that serves up some truly fantastic burgers. Owned and operated by two former sous chefs of a much more upscale restaurant, Trueburger has a very relaxed, comfortable atmosphere and seating for maybe 30 people. Customers queue up to place their orders at the counter, and then grab a seat — if there are any. \u003c/p>\n\u003cp>Located on Grand Avenue and a block west of Harrison Street, Trueburger will be conveniently located if you live or work near downtown Oakland. My wife and I live and work in San Francisco, so she took BART, while I chose to drive. Trueburger is about a 10-minute walk from BART (19th St. Oakland), and parking in the area is near-impossible. Seek out the little parking lot on Valdez Street, just north of 23rd that is free after 6:00 PM.\u003c/p>\n\u003cp>The place was a zoo. After waiting in a long line to order our food, we got lucky and snagged a table big enough for our group of five adults and a toddler. Many others weren’t so lucky, and ended up eating their burgers while standing on the sidewalk. It’s that kind of place. Think Ike’s in the Castro.\u003c/p>\n\u003cp>But I have to admit, that was one darn fine burger. Cooked perfectly medium-rare, with some pinkness in the middle, the burger was juicy and flavorful. The gooey cheese was succulent, and the soft bun and fresh lettuce and tomato were perfect. I ordered the Bacon Cheesy Trueburger, and the bacon was thick-cut and extremely flavorful. This was no skimpy, limp, flavorless bacon like you get at most fast-food places. This was serious bacon.\u003c/p>\n\u003cp>The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried. Oh, dear God. It was good. It was really, really good. The fresh mushroom flavor powers through all the rest, and the crisp coating is heavenly. If you can fit the whole thing in your mouth, it’s one of the best burgers you’ll ever eat.\u003c/p>\n\u003cp>My group powered through a whole host of calorie bombs at Trueburger, including the Spicy Coleslaw Dog, a fresh sausage that packs some surprising heat, buried beneath a thick coating of fresh coleslaw. The slaw received mixed reviews from my group, but the spicy dog was tasty, and the whole thing worked well. The Whole Spiced Dill Pickle was fat, juicy, and fantastic, and the shakes made for a tasty dessert, although one was about twice as thick as the other. The four beers on the menu were sufficient.\u003c/p>\n\u003cp>The only disappointment was the fries. Usually a favorite of mine, these were a bit blah, and the cheese sauce option was disgusting: it had a nasty, unnatural color and was completely devoid of flavor. There’s nothing worse than empty calories that lack flavor. I want my empty calories to taste good! \u003c/p>\n\u003cp>Overall, Trueburger reminds me quite a bit of In-N-Out, but with a juicer burger that gets cooked a perfectly pinky medium-rare. The True Deluxe will make portabella mushroom fans weep with joy as they shove the massive, paper-wrapped burger into their face. If you live or work in downtown Oakland and don’t mind potentially waiting in a long line and having to fight for a table, you won’t find a better burger than at Trueburger.\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 Trueburger:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Trueburger is a very small restaurant in Oakland that takes gourmet burgers to new level. I arrived at around 6pm for dinner on a Saturday night and a small crowd had already begun to form. I realized quickly that this was a popular place in the neighborhood and with good reason. By 6:30, the place was packed. The menu was small. I stood in line and placed my order with the cashier and decided on a getting a True Deluxe burger (a combination of their only vegetarian option, the mushroom burger and their signature Trueburger), a side of order of french fries, and bottled root beer. I picked up my order at the counter once my name was called after a brief wait. The over-the-counter service was quick and cordial. \u003c/p>\n\u003cp>The True Deluxe was a medium sized (but VERY filling) burger on a fresh toasted egg bun that was absolutely delicious. The Angus beef patty was tender and juicy and medium-cooked, which happens to be just the way I like it. But for me, the standout for this burger and what made it unique was definitely the inclusion of the fried portobello mushroom on top of the beef. Crispy and filled with mozzarella cheesy goodness, this mushroom ingredient added an unexpected combination of a chewy AND crunch factor to the burger and struck a perfect balance with the rest of the ingredients, which included garlic mayo, lettuce, tomatoes, and pickles upon request. They provide an option of also ordering additional ingredients, such as bacon and grilled onions. To my delight, the fries were cooked perfectly — crispy and not too salty and the traditional thin kind, which I prefer over wedge fries. I would recommend sharing one order of fries, which was large enough for two people.\u003c/p>\n\u003cp>As far as décor, the restaurant is very small, simple, and clean with a few small tables. Artwork was sparse, but fit the simplistic, cozy vibe of the place. Upon entering there is an interesting black and white mural of the Oakland cityscape that occupied most of one wall, showcasing city pride and adding an interesting artistic dimension. Since the small tables were completely full, most of the customers, after looking around and weighing their options, seemed resigned to do just do takeout, instead of waiting. Therefore, one of the only drawbacks of this place, I think, for some customers, would be the lack of seating. For peak dinner hours, this is not the place to bring a group of over 4 people, in my opinion to dine, and they do not accept reservations. Luckily I arrived right in time to find street parking right next to the restaurant and get a small table for two after ordering. Also, I would have liked to have the condiments, napkins, and utensils on the dining tables or on my ordering tray instead of on a small side table to get myself. But considering the size of the tables, this is understandable.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend Trueburger for a casual dining experience, and if you are craving a juicy, yet unique burger from what you are normally used to. It was a good bang for my buck considering the quality, flavor, and balance of the ingredients. If I was with a large group I would most likely just order takeout from here instead of dining in, considering the size of the tables. In summary, I would definitely come back if I was in the neighborhood and get the True Deluxe again. I can see that burger becoming my fast favorite; I would also try their milkshakes and root beer float for desserts. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trueburger: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5402\">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/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 Trueburger:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When you see the Trueburger sign outside this urban gem, you’re already getting a glimpse of what you are about to experience. This is a place that offers a straightforward, fresh, and focused approach to the burger. They grind their own Angus beef daily, cook the patties on a griddle, and present it on custom-made egg buns with lettuce, tomato, and a garlicky aioli sauce. Onions and pickle are included on request, and for an extra charge, you can add bacon, cheese, griddled onions, or double your cholesterol intake with an additional burger patty, or get the Double-Up, double beef AND double cheese. The unexpected bonus is that Trueburger is also an amazing value. Their original burger sans the add-ons is only $4.95. \u003c/p>\n\u003cp>I love the menu at Trueburger. It’s refreshingly simple and unburdened by those overreaching burger combinations and toppings that only mask the flavor of a good burger, but there’s also enough variety to have something for everyone. The vegetarian-inclined can enjoy a portobello mushroom burger, fried crisp and oozing with smoked mozzarella. They also offer hot dogs with various accoutrements, homemade chili, and three types of chopped salads. But I can’t bring myself to order anything but a burger here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On my most recent visit to Trueburger, I ordered the cheesy Trueburger with bacon. The meat was crispy on the outside and still a little bit pink inside, and full of good meaty flavor, mingling nicely with the crisp lettuce, tangy sliced tomato, smoky and pleasantly chewy bacon, and perfectly squishy bun. And the fries are no mere side order. I try to share them with my husband to save calories, but it’s not easy. They’re consistently good – fresh, hot, and the right amount of crispy, never pallid and bland or over browned and tough. You can get cheesy sauce with them, but I prefer an extra side of the garlic aioli or the chipotle sauce that comes with their spicy coleslaw dog to use as a dip.\u003c/p>\n\u003cp>Trueburger has the usual fountain drinks available, plus a variety of bottled specialty soft drinks, but a fairly recent addition to the menu is bottled beer, a delight for those of us who like to indulge while indulging. We happily guzzled the locally made Drake’s Amber Ale from San Leandro with our burgers and fries. And for folks with a sweet tooth, the hand-spun shakes made with premium ice cream and optional mix-ins are a must-have. On recent visits I’ve enjoyed the Oreo shake and vanilla shake with orange cream (a refreshing and much improved version of the 50/50 bar), but my favorite to date is the special vanilla Twinkie shake I had on my last visit. While slurping up this thick and luscious shake blended with real Twinkie bits through a straw, one need only savor the moment.\u003c/p>\n\u003cp> Just one block away from Lake Merritt, you can get your food to go or enjoy it on the premises in a friendly, casual, and comfortably communal atmosphere, rubbing shoulders with the mixed crowd of Oakland locals looking for a burger fix. True Burger is a great place to go when you have that burger craving. You will leave feeling gratified, satisfied, and even with a little cash to spare.\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 Trueburger:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrueburger is a tiny little joint in downtown Oakland that serves up some truly fantastic burgers. Owned and operated by two former sous chefs of a much more upscale restaurant, Trueburger has a very relaxed, comfortable atmosphere and seating for maybe 30 people. Customers queue up to place their orders at the counter, and then grab a seat — if there are any. \u003c/p>\n\u003cp>Located on Grand Avenue and a block west of Harrison Street, Trueburger will be conveniently located if you live or work near downtown Oakland. My wife and I live and work in San Francisco, so she took BART, while I chose to drive. Trueburger is about a 10-minute walk from BART (19th St. Oakland), and parking in the area is near-impossible. Seek out the little parking lot on Valdez Street, just north of 23rd that is free after 6:00 PM.\u003c/p>\n\u003cp>The place was a zoo. After waiting in a long line to order our food, we got lucky and snagged a table big enough for our group of five adults and a toddler. Many others weren’t so lucky, and ended up eating their burgers while standing on the sidewalk. It’s that kind of place. Think Ike’s in the Castro.\u003c/p>\n\u003cp>But I have to admit, that was one darn fine burger. Cooked perfectly medium-rare, with some pinkness in the middle, the burger was juicy and flavorful. The gooey cheese was succulent, and the soft bun and fresh lettuce and tomato were perfect. I ordered the Bacon Cheesy Trueburger, and the bacon was thick-cut and extremely flavorful. This was no skimpy, limp, flavorless bacon like you get at most fast-food places. This was serious bacon.\u003c/p>\n\u003cp>The absolute star of the show was undoubtedly the True Deluxe, a cheeseburger plus a whole portabella mushroom that has been stuffed with smoked mozzarella, breaded, and deep-fried. Oh, dear God. It was good. It was really, really good. The fresh mushroom flavor powers through all the rest, and the crisp coating is heavenly. If you can fit the whole thing in your mouth, it’s one of the best burgers you’ll ever eat.\u003c/p>\n\u003cp>My group powered through a whole host of calorie bombs at Trueburger, including the Spicy Coleslaw Dog, a fresh sausage that packs some surprising heat, buried beneath a thick coating of fresh coleslaw. The slaw received mixed reviews from my group, but the spicy dog was tasty, and the whole thing worked well. The Whole Spiced Dill Pickle was fat, juicy, and fantastic, and the shakes made for a tasty dessert, although one was about twice as thick as the other. The four beers on the menu were sufficient.\u003c/p>\n\u003cp>The only disappointment was the fries. Usually a favorite of mine, these were a bit blah, and the cheese sauce option was disgusting: it had a nasty, unnatural color and was completely devoid of flavor. There’s nothing worse than empty calories that lack flavor. I want my empty calories to taste good! \u003c/p>\n\u003cp>Overall, Trueburger reminds me quite a bit of In-N-Out, but with a juicer burger that gets cooked a perfectly pinky medium-rare. The True Deluxe will make portabella mushroom fans weep with joy as they shove the massive, paper-wrapped burger into their face. If you live or work in downtown Oakland and don’t mind potentially waiting in a long line and having to fight for a table, you won’t find a better burger than at Trueburger.\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 Trueburger:\u003c/strong> Saturday, June 4, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Trueburger is a very small restaurant in Oakland that takes gourmet burgers to new level. I arrived at around 6pm for dinner on a Saturday night and a small crowd had already begun to form. I realized quickly that this was a popular place in the neighborhood and with good reason. By 6:30, the place was packed. The menu was small. I stood in line and placed my order with the cashier and decided on a getting a True Deluxe burger (a combination of their only vegetarian option, the mushroom burger and their signature Trueburger), a side of order of french fries, and bottled root beer. I picked up my order at the counter once my name was called after a brief wait. The over-the-counter service was quick and cordial. \u003c/p>\n\u003cp>The True Deluxe was a medium sized (but VERY filling) burger on a fresh toasted egg bun that was absolutely delicious. The Angus beef patty was tender and juicy and medium-cooked, which happens to be just the way I like it. But for me, the standout for this burger and what made it unique was definitely the inclusion of the fried portobello mushroom on top of the beef. Crispy and filled with mozzarella cheesy goodness, this mushroom ingredient added an unexpected combination of a chewy AND crunch factor to the burger and struck a perfect balance with the rest of the ingredients, which included garlic mayo, lettuce, tomatoes, and pickles upon request. They provide an option of also ordering additional ingredients, such as bacon and grilled onions. To my delight, the fries were cooked perfectly — crispy and not too salty and the traditional thin kind, which I prefer over wedge fries. I would recommend sharing one order of fries, which was large enough for two people.\u003c/p>\n\u003cp>As far as décor, the restaurant is very small, simple, and clean with a few small tables. Artwork was sparse, but fit the simplistic, cozy vibe of the place. Upon entering there is an interesting black and white mural of the Oakland cityscape that occupied most of one wall, showcasing city pride and adding an interesting artistic dimension. Since the small tables were completely full, most of the customers, after looking around and weighing their options, seemed resigned to do just do takeout, instead of waiting. Therefore, one of the only drawbacks of this place, I think, for some customers, would be the lack of seating. For peak dinner hours, this is not the place to bring a group of over 4 people, in my opinion to dine, and they do not accept reservations. Luckily I arrived right in time to find street parking right next to the restaurant and get a small table for two after ordering. Also, I would have liked to have the condiments, napkins, and utensils on the dining tables or on my ordering tray instead of on a small side table to get myself. But considering the size of the tables, this is understandable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would recommend Trueburger for a casual dining experience, and if you are craving a juicy, yet unique burger from what you are normally used to. It was a good bang for my buck considering the quality, flavor, and balance of the ingredients. If I was with a large group I would most likely just order takeout from here instead of dining in, considering the size of the tables. In summary, I would definitely come back if I was in the neighborhood and get the True Deluxe again. I can see that burger becoming my fast favorite; I would also try their milkshakes and root beer float for desserts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/q_hvAMAWWVM\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>\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\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/wine-tip560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/wine-tip560.jpg\" alt=\"Guests on the set from Check, Please! Bay Area episode 605 with featured wines\" title=\"Guests on the set from Check, Please! Bay Area episode 605 with featured wines\" class=\"alignnone size-full wp-image-5420\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/wine-tip560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/wine-tip560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/q_hvAMAWWVM'\n title='//www.youtube.com/embed/q_hvAMAWWVM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>\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\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/wine-tip560.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"560\" height=\"375\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/wine-tip560.jpg\" alt=\"Guests on the set from Check, Please! Bay Area episode 605 with featured wines\" title=\"Guests on the set from Check, Please! Bay Area episode 605 with featured wines\" class=\"alignnone size-full wp-image-5420\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/wine-tip560.jpg 560w, https://cdn.kqed.org/wp-content/uploads/sites/40/2011/09/wine-tip560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 4 (#604) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Alhamra Indian & Pakistani Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5305\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5284\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Mandalay\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5309\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5291\">reviews\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Café Gibraltar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5288\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5295\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>https://www.youtube.com/embed/H18ImgfUK_8\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/cp604iPod.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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp604iPod.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>",
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"content": "\u003cp>\u003cstrong>Alhamra Indian and Pakistani Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5284\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/KMJCycC8rfI\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=Al+Hamra+Indian+and+Pakistani+Restaurant,+san+francisco&aq=&sll=37.504123,-122.476423&sspn=0.150207,0.163765&ie=UTF8&hq=Al+Hamra+Indian+and+Pakistani+Restaurant,&hnear=San+Francisco,+California&cid=5888891222247331654&ll=37.774039,-122.417564&spn=0.023745,0.036478&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=Al+Hamra+Indian+and+Pakistani+Restaurant,+san+francisco&aq=&sll=37.504123,-122.476423&sspn=0.150207,0.163765&ie=UTF8&hq=Al+Hamra+Indian+and+Pakistani+Restaurant,&hnear=San+Francisco,+California&cid=5888891222247331654&ll=37.774039,-122.417564&spn=0.023745,0.036478&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>\n3083 16th Street (at Valencia Street)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-3935\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alhamrarestaurant.net\">alhamrarestaurant.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Aijaz Ghani and Inshan A. Sheikh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mehjabeen Sheikh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indian and Pakistani\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken tikka masala, chicken kofta, lamb biryani, Tandoori barbecue chicken\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-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-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong>Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/qwwjj\">Map\u003c/a>\u003cbr />\r\n3083 16th Street\u003cbr />San Francisco, CA 94103\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-621-3935\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alhamrarestaurant.net\">alhamrarestaurant.net\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5284\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-3935\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alhamrarestaurant.net\">alhamrarestaurant.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Aijaz Ghani and Inshan A. Sheikh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mehjabeen Sheikh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indian and Pakistani\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken tikka masala, chicken kofta, lamb biryani, Tandoori barbecue chicken\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-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-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong>Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alhamra Indian and Pakistani Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been a devotee of Alhamra in the Mission for a long time now. Our city does have its fair share of Indian/Pakistani eateries, but this ranks among the best. The first time I went to Alhamra in the Mission I was a medical resident. I was operating on a shoestring budget and constantly sought out venues in my neighborhood where I could have a decent sit-down meal without having to go without electricity for a few days. \u003c/p>\n\u003cp>This non-descript restaurant in the Mission was a latecomer to my rotation — mostly because there were several other restaurants in the area with similar menus that always seemed to be more crowded. One fateful day, unwilling to bear the crowds of these spots, I wandered in, and my life was changed forever. Among my circle of friends, Alhamra quickly emerged as our favorite Indian/Pakistani eatery in the city. What I cannot understand is why this place does not get more attention. True, it could use some improvements with ambience, but what it lacks in ambiance it more than makes up for with sensational food.\u003c/p>\n\u003cp>So what makes it so good? First, it is true that my parents, accustomed to the heavily spiced cuisine of their motherland, put chili powder in my baby food. This meant that they wouldn’t have dumb down their cooking for their American-raised, french fry-loving son, so yes, I eventually found that french fries tasted better smothered with hot sauce. The end result of this child-rearing experiment is my insatiable drive to find incendiary cuisine. Anyone can make a dish spicy, but to make it spicy and flavorful is a real challenge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So first and foremost, Alhamra is at the top of my list because they can deliver the spice. It took some time, but once the cooks finally recognized my tolerance levels were up to par, they released the fire. Now they spice my food without my having to ask. The chef makes his own hot sauce, which he reserves for “special” customers like me. Be warned it is not for the faint of palate.\u003c/p>\n\u003cp>But even for those of you who prefer milder flavors, this place offers an array of dishes that are excellent. In my opinion, they make the best chicken tikka masala (CTM) in the city (and one can find a CTM on nearly every block in San Francisco). Someone once told me that one should never order a biryani for less than $20. The complexity of the dish requires so much preparation that a venue with good biryani would have to charge high prices just to offset the labor requirements of the dish. Alhamra violates this rule. I sometimes wake up in the middle of the night with my mouth watering after dreaming about their succulent lamb and chicken biryani. But where they really shine is in their Tandoori cuisine: their Tandoori shrimp and fish are beyond description. I won’t even make the attempt.\u003c/p>\n\u003cp>The proprietors and his family at Alhamra have always been welcoming and hospitable. The owner welcomes me as “brother” when I eat there, a reflection of the fact that this really is a community-based restaurant serving a large extended family of devotees. Do yourself a favor next time you’ve got a craving for some down-home Indian/Pakistani cooking: buy yourself a six-pack or a bottle of wine, and head to Alhamra and order up a feast. Your belly, wallet, and companions will all be grateful.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Tuesday, May 31, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n16th and Valencia is one of my favorite places to start a night out, so I was excited to try a new place. A friend and I popped in a little after 6:30pm on a Tuesday, and we were the only patrons. The restaurant is spacious and airy, and the familiar spicy smell of Indian dishes greeted us just before the manager, a stocky man in a backward baseball cap, gestured to us that we could choose our table. He brought us menus and a carafe of water (I love when restaurants do this, because I always feel dehydrated). \u003c/p>\n\u003cp>The atmosphere of the restaurant was relaxed when I was there. One of the employees was reviewing something on his laptop, the waiter had a hip propped up against the counter while he was waiting for us to order, and the cook was whistling while he went about making the food. There was a painted mural on the wall, and the space was clean. For a Tuesday evening, I enjoyed the vibe. \u003c/p>\n\u003cp>Since I’m a sucker for anything deep-fried, I had to try the vegetable pakora. They have a bit of a kick, which I enjoyed, but are very dry and otherwise lacked flavor. I had to soak them in the mint sauce on the table. The combo is pretty tasty, so I enjoyed it overall. We ordered our entrees next. I love chicken tikka masala (barbecue chicken in creamy, spicy sauce), so that was a given. We also tried the lamb roll kebab (ground lamb grilled on a stick) and added the sag paneer (spinach and cheese) to get a little something green in the mix. \u003c/p>\n\u003cp>For our drinks, we added mango lassis, which were delicious. It’s sort of a drinkable orange Creamsicle, and does the double duty of calming down the heat from the spicy dishes. The lamb roll, the tikka masala, and the sag paneer came to the table next, along with our naan and rice. The portions were smaller than I’d expected, but given that most menu items are below $10, I wasn’t disappointed (and I didn’t leave hungry). \u003c/p>\n\u003cp>I tried the sag paneer first. I found that the flavor included some spice, but didn’t go overboard on heat. My friend made the comment that the spinach tasted like it had been heated from having been frozen, rather than fresh spinach that had just been cooked down. I wasn’t a fan of the texture, but I found the flavor to be on par with sag paneer that I’ve had at other restaurants.\u003c/p>\n\u003cp>Next up was the chicken tikka masala. The chicken used was good quality, the meat was cooked well, and the sauce was a good flavor. The tikka masala sauce is creamy and didn’t have the copious oil pools that some masala dishes at other restaurants have. I probably could have drunk that sauce out of a tall glass. I enjoyed this the most out of all of the dishes I tried here. \u003c/p>\n\u003cp>The last item I tried was the lamb roll. It was a bit dry, but I enjoyed its spicy flavor. The dish came with a lime, and when adding that element to the mix, the dish tasted less like a generic lamb meatball and more like a savory Indian dish. I don’t know that I’d order it again, but I was glad I tried it.\u003c/p>\n\u003cp>Overall, I wouldn’t call this a destination restaurant (i.e. I’m not going out of my way just to eat here), but it offers solid Indian fare, and I’d definitely return if I’m in the area and craving tikka masala.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe caught scent of the curry spices of Alhamra from 16th Street, a block and a half from where my wife’s parking karma led us to park. The restaurant is Spartan in setup and décor. A long rectangular space, Alhamra had the kitchen visible from the street. Tables lined either wall of the restaurant, one covered in a Persian or Indian themed mural, the other covered in mirrors. Prints decorated the top of the walls, one seem to depict a scene of Santorini, Greece.\u003c/p>\n\u003cp>The restaurant is inundated in smells of curry and spice. The menu is very simple but not lacking in choices. In order to get a broad feel of the kitchen, we decided to sample the Tandoori chicken thigh and leg, the garlic nan, onion nan, keema nan (lamb nan), an item off the daily specials, the chicken kofta (chicken meatballs in curry), aloo gobhi, and lamb korma curry. The flavored rice dish, chawal and two hot, spiced milk teas were also ordered to go with dinner.\u003c/p>\n\u003cp>With the very open kitchen in the restaurant, it is very easy to see that everything was freshly prepared to order. The nans were fresh from the oven, tender and fluffy with slightly crispy edges and bottom, and a steamy and hot stuffing. Tearing into the nans released a plume of steam and the unique scent of the stuffed ingredients. The onion nan was sweet and carried a soft onion flavor with each bite. The garlic nan was fragrant, and the garlicky sweetness was unmistakable. The keema nan was the most flavorfully interesting. The lamb in the nan as well flavored with spices, and the lamb was not overbearing in gaminess. The spice mixed in the ground lamb adds an interesting dimension to the flavor of the nan and worked wonderfully with the sweetness of the nan.\u003c/p>\n\u003cp>The Tandoori chicken was plump, juicy, and hot from the oven, and the Tandoori rub permeates the chicken with fragrant spice notes. Wrap a piece up with a nan of choice, and one has bite-sized deliciousness. The chicken was so delicious and tasty we ordered another one halfway through the dinner. The chicken kofta consisted of four golf ball sized chicken meatballs sitting in a generous pool of brown curry. The meatball was dense and a little dry (as chicken meatballs can tend to be), but carried great flavor from the herbs rolled into the meatballs and the flavorful and spicy curry it was sitting in. The curry sauce was complex and spicy, pairing off wonderfully with the rice and nan. The aloo gobhi was equally assertively flavored. The cauliflower and potatoes were cooked till fork tender, allowing it time to pick up the curry sauce it was cooked in, a curry sauce that added another dimension of flavor but did not mask the natural sweetness of the vegetables.\u003c/p>\n\u003cp>At this time, my wife and I were already quite full, but ordered a second order of Tandoori chicken. We have pretty much given up hope on the order of lamb korma curry since it still hasn’t been served. However, being as full as we were, we were happy that the lamb korma curry was absent and asked them to take the lamb korma curry off the final bill during the final reckoning. While the cost was being recalculated, my wife and I sat back and finished the spiced and sweetened hot milk tea that we had ordered with dinner. The tea, made rich by milk and exciting by the spices and sugar, was a wonderful way to finish this very good dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant was rather empty while we were there (just us and two other tables), however, during dinner, the phone didn’t stop ringing with takeout orders and by the dinner’s end, the dining room was filling up with diners. The service was casual but prompt, and the food was prepared and served in a timely manner. My wife and I both agreed that if we were living in the Mission District or even in the surrounding areas, Alhamra would become a regular take-away place for us. The food is very solid, the flavors are assertive and rich, and the price is very fair. We would definitely come back to Alhamra for dinner. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>David:\u003c/strong> \"So first and foremost, Alhamra is at the top of my list because they can deliver the spice.\"\r\n\u003cstrong>Sarah:\u003c/strong> \"Next up was the chicken tikka masala. The chicken used was good quality, the meat was cooked well, and the sauce was a good flavor.\" \r\n\u003cstrong>Tony:\u003c/strong> \"My wife and I both agreed that if we were living in the Mission District or even in the surrounding areas, Alhamra would become a regular take-away place for us.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alhamra Indian and Pakistani Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been a devotee of Alhamra in the Mission for a long time now. Our city does have its fair share of Indian/Pakistani eateries, but this ranks among the best. The first time I went to Alhamra in the Mission I was a medical resident. I was operating on a shoestring budget and constantly sought out venues in my neighborhood where I could have a decent sit-down meal without having to go without electricity for a few days. \u003c/p>\n\u003cp>This non-descript restaurant in the Mission was a latecomer to my rotation — mostly because there were several other restaurants in the area with similar menus that always seemed to be more crowded. One fateful day, unwilling to bear the crowds of these spots, I wandered in, and my life was changed forever. Among my circle of friends, Alhamra quickly emerged as our favorite Indian/Pakistani eatery in the city. What I cannot understand is why this place does not get more attention. True, it could use some improvements with ambience, but what it lacks in ambiance it more than makes up for with sensational food.\u003c/p>\n\u003cp>So what makes it so good? First, it is true that my parents, accustomed to the heavily spiced cuisine of their motherland, put chili powder in my baby food. This meant that they wouldn’t have dumb down their cooking for their American-raised, french fry-loving son, so yes, I eventually found that french fries tasted better smothered with hot sauce. The end result of this child-rearing experiment is my insatiable drive to find incendiary cuisine. Anyone can make a dish spicy, but to make it spicy and flavorful is a real challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So first and foremost, Alhamra is at the top of my list because they can deliver the spice. It took some time, but once the cooks finally recognized my tolerance levels were up to par, they released the fire. Now they spice my food without my having to ask. The chef makes his own hot sauce, which he reserves for “special” customers like me. Be warned it is not for the faint of palate.\u003c/p>\n\u003cp>But even for those of you who prefer milder flavors, this place offers an array of dishes that are excellent. In my opinion, they make the best chicken tikka masala (CTM) in the city (and one can find a CTM on nearly every block in San Francisco). Someone once told me that one should never order a biryani for less than $20. The complexity of the dish requires so much preparation that a venue with good biryani would have to charge high prices just to offset the labor requirements of the dish. Alhamra violates this rule. I sometimes wake up in the middle of the night with my mouth watering after dreaming about their succulent lamb and chicken biryani. But where they really shine is in their Tandoori cuisine: their Tandoori shrimp and fish are beyond description. I won’t even make the attempt.\u003c/p>\n\u003cp>The proprietors and his family at Alhamra have always been welcoming and hospitable. The owner welcomes me as “brother” when I eat there, a reflection of the fact that this really is a community-based restaurant serving a large extended family of devotees. Do yourself a favor next time you’ve got a craving for some down-home Indian/Pakistani cooking: buy yourself a six-pack or a bottle of wine, and head to Alhamra and order up a feast. Your belly, wallet, and companions will all be grateful.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Tuesday, May 31, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n16th and Valencia is one of my favorite places to start a night out, so I was excited to try a new place. A friend and I popped in a little after 6:30pm on a Tuesday, and we were the only patrons. The restaurant is spacious and airy, and the familiar spicy smell of Indian dishes greeted us just before the manager, a stocky man in a backward baseball cap, gestured to us that we could choose our table. He brought us menus and a carafe of water (I love when restaurants do this, because I always feel dehydrated). \u003c/p>\n\u003cp>The atmosphere of the restaurant was relaxed when I was there. One of the employees was reviewing something on his laptop, the waiter had a hip propped up against the counter while he was waiting for us to order, and the cook was whistling while he went about making the food. There was a painted mural on the wall, and the space was clean. For a Tuesday evening, I enjoyed the vibe. \u003c/p>\n\u003cp>Since I’m a sucker for anything deep-fried, I had to try the vegetable pakora. They have a bit of a kick, which I enjoyed, but are very dry and otherwise lacked flavor. I had to soak them in the mint sauce on the table. The combo is pretty tasty, so I enjoyed it overall. We ordered our entrees next. I love chicken tikka masala (barbecue chicken in creamy, spicy sauce), so that was a given. We also tried the lamb roll kebab (ground lamb grilled on a stick) and added the sag paneer (spinach and cheese) to get a little something green in the mix. \u003c/p>\n\u003cp>For our drinks, we added mango lassis, which were delicious. It’s sort of a drinkable orange Creamsicle, and does the double duty of calming down the heat from the spicy dishes. The lamb roll, the tikka masala, and the sag paneer came to the table next, along with our naan and rice. The portions were smaller than I’d expected, but given that most menu items are below $10, I wasn’t disappointed (and I didn’t leave hungry). \u003c/p>\n\u003cp>I tried the sag paneer first. I found that the flavor included some spice, but didn’t go overboard on heat. My friend made the comment that the spinach tasted like it had been heated from having been frozen, rather than fresh spinach that had just been cooked down. I wasn’t a fan of the texture, but I found the flavor to be on par with sag paneer that I’ve had at other restaurants.\u003c/p>\n\u003cp>Next up was the chicken tikka masala. The chicken used was good quality, the meat was cooked well, and the sauce was a good flavor. The tikka masala sauce is creamy and didn’t have the copious oil pools that some masala dishes at other restaurants have. I probably could have drunk that sauce out of a tall glass. I enjoyed this the most out of all of the dishes I tried here. \u003c/p>\n\u003cp>The last item I tried was the lamb roll. It was a bit dry, but I enjoyed its spicy flavor. The dish came with a lime, and when adding that element to the mix, the dish tasted less like a generic lamb meatball and more like a savory Indian dish. I don’t know that I’d order it again, but I was glad I tried it.\u003c/p>\n\u003cp>Overall, I wouldn’t call this a destination restaurant (i.e. I’m not going out of my way just to eat here), but it offers solid Indian fare, and I’d definitely return if I’m in the area and craving tikka masala.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Alhamra Indian and Pakistani Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe caught scent of the curry spices of Alhamra from 16th Street, a block and a half from where my wife’s parking karma led us to park. The restaurant is Spartan in setup and décor. A long rectangular space, Alhamra had the kitchen visible from the street. Tables lined either wall of the restaurant, one covered in a Persian or Indian themed mural, the other covered in mirrors. Prints decorated the top of the walls, one seem to depict a scene of Santorini, Greece.\u003c/p>\n\u003cp>The restaurant is inundated in smells of curry and spice. The menu is very simple but not lacking in choices. In order to get a broad feel of the kitchen, we decided to sample the Tandoori chicken thigh and leg, the garlic nan, onion nan, keema nan (lamb nan), an item off the daily specials, the chicken kofta (chicken meatballs in curry), aloo gobhi, and lamb korma curry. The flavored rice dish, chawal and two hot, spiced milk teas were also ordered to go with dinner.\u003c/p>\n\u003cp>With the very open kitchen in the restaurant, it is very easy to see that everything was freshly prepared to order. The nans were fresh from the oven, tender and fluffy with slightly crispy edges and bottom, and a steamy and hot stuffing. Tearing into the nans released a plume of steam and the unique scent of the stuffed ingredients. The onion nan was sweet and carried a soft onion flavor with each bite. The garlic nan was fragrant, and the garlicky sweetness was unmistakable. The keema nan was the most flavorfully interesting. The lamb in the nan as well flavored with spices, and the lamb was not overbearing in gaminess. The spice mixed in the ground lamb adds an interesting dimension to the flavor of the nan and worked wonderfully with the sweetness of the nan.\u003c/p>\n\u003cp>The Tandoori chicken was plump, juicy, and hot from the oven, and the Tandoori rub permeates the chicken with fragrant spice notes. Wrap a piece up with a nan of choice, and one has bite-sized deliciousness. The chicken was so delicious and tasty we ordered another one halfway through the dinner. The chicken kofta consisted of four golf ball sized chicken meatballs sitting in a generous pool of brown curry. The meatball was dense and a little dry (as chicken meatballs can tend to be), but carried great flavor from the herbs rolled into the meatballs and the flavorful and spicy curry it was sitting in. The curry sauce was complex and spicy, pairing off wonderfully with the rice and nan. The aloo gobhi was equally assertively flavored. The cauliflower and potatoes were cooked till fork tender, allowing it time to pick up the curry sauce it was cooked in, a curry sauce that added another dimension of flavor but did not mask the natural sweetness of the vegetables.\u003c/p>\n\u003cp>At this time, my wife and I were already quite full, but ordered a second order of Tandoori chicken. We have pretty much given up hope on the order of lamb korma curry since it still hasn’t been served. However, being as full as we were, we were happy that the lamb korma curry was absent and asked them to take the lamb korma curry off the final bill during the final reckoning. While the cost was being recalculated, my wife and I sat back and finished the spiced and sweetened hot milk tea that we had ordered with dinner. The tea, made rich by milk and exciting by the spices and sugar, was a wonderful way to finish this very good dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant was rather empty while we were there (just us and two other tables), however, during dinner, the phone didn’t stop ringing with takeout orders and by the dinner’s end, the dining room was filling up with diners. The service was casual but prompt, and the food was prepared and served in a timely manner. My wife and I both agreed that if we were living in the Mission District or even in the surrounding areas, Alhamra would become a regular take-away place for us. The food is very solid, the flavors are assertive and rich, and the price is very fair. We would definitely come back to Alhamra for dinner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mandalay: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5291\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/ad7h_o32k3U\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=Mandalay+Restaurant,+California+Street,+San+Francisco,+CA&aq=0&sll=37.765287,-122.421384&sspn=0.036572,0.040941&ie=UTF8&hq=Mandalay+Restaurant,+California+Street,&hnear=San+Francisco,+California&cid=8686963272104716245&ll=37.803952,-122.453957&spn=0.047471,0.072956&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=Mandalay+Restaurant,+California+Street,+San+Francisco,+CA&aq=0&sll=37.765287,-122.421384&sspn=0.036572,0.040941&ie=UTF8&hq=Mandalay+Restaurant,+California+Street,&hnear=San+Francisco,+California&cid=8686963272104716245&ll=37.803952,-122.453957&spn=0.047471,0.072956&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>\n4348 California Street (at 6th Avenue)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-386-3895 or 415-386-3896\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mandalaysherry@yahoo.com\">mandalaysherry@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mandalaysf.com\">mandalaysf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/mandalaycuisine\">@mandalaycuisine\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mandalay-Burmese-and-Mandarin-Cuisine-in-San-Francisco/141982722520160\">Mandalay\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sherry Dung\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jian Lin\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sherry Dung\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Burmese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea Leaf Salad\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> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for party catering\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\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> Yes, recommended for parties of 4 or more\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://g.co/maps/u7q5g\">Map\u003c/a>\u003cbr />\r\n4348 California Street\u003cbr />\r\nSan Francisco, CA 94118\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-386-3895\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mandalaysf.com\">mandalaysf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5291\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mandalay: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5291\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/ad7h_o32k3U'\n title='//www.youtube.com/embed/ad7h_o32k3U'\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=Mandalay+Restaurant,+California+Street,+San+Francisco,+CA&aq=0&sll=37.765287,-122.421384&sspn=0.036572,0.040941&ie=UTF8&hq=Mandalay+Restaurant,+California+Street,&hnear=San+Francisco,+California&cid=8686963272104716245&ll=37.803952,-122.453957&spn=0.047471,0.072956&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=Mandalay+Restaurant,+California+Street,+San+Francisco,+CA&aq=0&sll=37.765287,-122.421384&sspn=0.036572,0.040941&ie=UTF8&hq=Mandalay+Restaurant,+California+Street,&hnear=San+Francisco,+California&cid=8686963272104716245&ll=37.803952,-122.453957&spn=0.047471,0.072956&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>\n4348 California Street (at 6th Avenue)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-386-3895 or 415-386-3896\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mandalaysherry@yahoo.com\">mandalaysherry@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mandalaysf.com\">mandalaysf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/mandalaycuisine\">@mandalaycuisine\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mandalay-Burmese-and-Mandarin-Cuisine-in-San-Francisco/141982722520160\">Mandalay\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sherry Dung\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jian Lin\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sherry Dung\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Burmese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea Leaf Salad\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> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for party catering\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\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> Yes, recommended for parties of 4 or more\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mandalay: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The storefront is a primary yellow. The color is warm, bright, and fun, which are all the perfect adjectives to describe Mandalay restaurant.\u003c/p>\n\u003cp>Located just a few blocks from the bustle of the shops and bars of Clement Street, Mandalay’s location is perfect if you’re driving (i.e. it’s off of a few major thoroughfares AND there’s a fair amount of street parking) or taking public transportation (the 38, 2, and 1 MUNI lines all stop within a few blocks).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you haven’t made a reservation, there’s a sign-up sheet and a few seats in case there’s a wait for a table. One of the things I like best about this restaurant is the relatively short wait (less than 20 min) during mid-week dining. \u003c/p>\n\u003cp>Once we were seated, the service was prompt and attentive. The female waitstaff is dressed in crisp white button-down shirts and colorful sarongs, and the male waitstaff is in a dark shirt and pants. We were given water within a few minutes, and our drink order was taken shortly after. I decided to start with the mango lassi, a drink made by blending mango and yogurt. It wasn’t too sweet, and tasted like fresh mango was used, which I really enjoyed. We also ordered a bottle of Sauvignon Blanc recommended by our waiter, which was very good and reasonably priced at less than $30. \u003c/p>\n\u003cp>Next up was ordering. This is the tough part because everything looks good. If you’re not sure, the waitstaff will be happy to help you choose, but making a bad decision is pretty difficult here. For the appetizer, I chose the Rainbow Salad – this has three kinds of noodles, a bit of soybean powder, a bunch of fresh vegetables (e.g. tomato, cucumber, carrot, onion, and red cabbage), and a light, tangy dressing. It comes to the table unmixed, and then your waiter or waitress will toss everything together after pointing out each ingredient. This is one of my favorite parts of coming here. I love that they take the time to do this, and are so attentive about making sure that everything is good and ready before serving.\u003c/p>\n\u003cp>As our main course, we ordered the walnut broccoli (with chicken) and the pumpkin curry (with chicken), which wasn’t on the menu, but was offered as a special. To round it out, we added the Mandalay Special Noodles. \u003c/p>\n\u003cp>While we waited, we noticed a few fun decorating choices: plastic palm tree lit with tube lights, a small geode fountain, and a ceiling covered with sparkly holiday ornaments. As with the service, it’s cheerful and fun.\u003c/p>\n\u003cp>When our food arrived, the walnut broccoli with chicken was excellent. The broccoli is perfectly steamed (a little soft but not completely limp), the walnuts provide an added layer of texture, and the chicken is just lightly breaded. The sauce is the star of this dish. It’s a little sweet, a little spicy, and not too overpowering (i.e. you can still taste the broccoli and the walnuts and the chicken).\u003c/p>\n\u003cp>We moved on to the pumpkin curry with chicken. The presentation of this dish was a pleasant surprise – it comes in a hollowed-out fresh pumpkin with a large sprig of basil. This was acceptable, but didn’t wow me. I loved the presentation, but found that this was at best just on par with other pumpkin curries I’ve tried. That having been said, the ingredients were very fresh (not limp and slimy, as they can be in some curries) and the flavor was nice.\u003c/p>\n\u003cp>Rounding out our main course roster was the Mandalay Special Noodles dish with tofu. If you don’t like lemongrass, this is not for you. If you’re a lemongrass fan like me, you’ll love this for the bright dressing. Like the Rainbow Salad, this comes to the table un-tossed, and after explaining each of the ingredients, the waiter will mix everything up for you. There are the flat noodles, lime juice, crispy noodles, and a lemongrass dressing. We got this with tofu, which comes in small fried cubes. This adds a bit of crunch to an otherwise smooth, slick noodle dish.\u003c/p>\n\u003cp>I decided to try a dessert, even though were full. The Paluda, a strawberry ice cream, tapioca, oat, nut, and sauce mixture with candy bits looked too interesting to pass up. I’ve never had anything like this – lots of flavors and very sweet. I don’t know that I would order it again, but I’m usually too stuffed to even think about dessert when I’m here.\u003c/p>\n\u003cp>Overall, I’ve found this to be one of my favorite restaurants in San Francisco. The waitstaff is cheerful, helpful, and attentive without being annoying (our conversation wasn’t interrupted to take away food, but they were at the ready when we were clearly done). The food is light without leaving you hungry, and the prices are more than reasonable for the quality that you’ll find on your plate. \u003c/p>\n\u003cp>Even if you have to go a little out of your way, you should try this quirky gem out in the Richmond district.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a Wednesday night, and in the fridge at home, not an edible morsel could be found. Happily, with a chirp of the Gmail in-box, a \u003cem>Check, Please! Bay Area\u003c/em> email has arrived. A quick spousal phone conference, a manifestation of my wife’s parking karma, and soon we stood in front of Mandalay, looking forward to sating our hunger.\u003c/p>\n\u003cp>The exterior of Mandalay looked much like the many well-worn San Francisco Chinese eateries. The interior, however, is warm and inviting. The Christmas-y ornaments that hang from the latticed beamed false ceiling give the room an odd and interesting festive air. The efficient staff sat and watered us (offered us beverage selections — I ordered a Burmese ice coffee and my wife had the fresh, young coconut juice) and left us to contemplate the menu, and we entrusted our dinner and future breakfast to the Mandalay kitchens. \u003c/p>\n\u003cp>Nga pe jaw (deep fried fish cake) and Burmese fried eggplants began the meal. The nga pe jaw, though saltier than either my wife or I would’ve preferred, were flavorful and paired well with the accompanying pickled cucumber and carrots. The Burmese fried eggplants were hot and crispy; the well-flavored batter adds a hint of curry and kept the eggplant tender and moist without drowning it in oil. They were darn near perfect (and were served with the same dipping sauce and pickles as the fishcakes). \u003c/p>\n\u003cp>Burmese curried lamb, paratha (Burmese bread), Singapore-style noodles, dry pan-fried string beans (with tofu), and half of a tea-smoked duck continued the meal. After a little wait and some pleasant conversation, the Burmese curried lamb arrived with the paratha, described as Burmese bread. The curry was well flavored, with chunks of tender lamb contrasted by pieces of soft potatoes. The paratha, fluffy, multi-layered, and pleasantly oily, served as a perfect vehicle to sop up the spilled pools of curry. The Singapore-style noodles were the next to arrive, along with the dry pan-fried string beans. The noodles, with chicken, Chinese barbecued pork, and pan-fried prawns, were fragrant and filled one’s mouth with flavors of curry spices and just the right amount of chew. The string beans were also cooked perfectly, still retaining a nice snap while being well flavored with chilies and other ingredients (the tofu was deep-fried with a tender center). The last dish to arrive at the table was the tea-smoked duck. This dish was by far the standout of the meal. The skin on the dark brown duck was crispy to the bite and to my ears, releasing a small tasty portion of rendered duck fat with each eager bite. The meat was moist and hot, the fragrance and taste of the smoke permeating throughout. The flavor of the duck was so delightful that I didn’t use any of the accompanying sauce and buns at all, so focused was I on following a piece of duck with subsequent pieces of duck.\u003c/p>\n\u003cp>Though we were both quite full, and a bag of leftovers was following us home, we managed to talk ourselves into sampling the dessert section of the menu. Thus the mango with sticky rice and the intriguing paluda ice cream provided the ending to the meal. The mango with sticky rice was a great hit. The mango was sweet and was accentuated by the subtle sweetness of the coconut sauce drizzled sticky rice. The rice was served warm and the mango at room temperature, and this dish was a wonderful way to end the night. The paluda ice cream — vanilla ice cream, tapioca beads, tropical fruits and Jell-O/gelatin — was fantastically unusual, yet brought to mind memories of growing up in my homeland of Taiwan and the desserts I had enjoyed. It was certainly an acquired taste, but a taste I happily reacquired.\u003c/p>\n\u003cp>All and all, dinner at Mandalay was a fine experience and breakfast the next morning was equally fine. Certainly it will be fondly remembered and revisited if we were to dine in the Richmond neighborhood again. After all, the tea-smoked duck and the Burmese fried eggplant are most memorable a food experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an otherwise bleak corner in the Inner Richmond, the Burmese restaurant Mandalay stands out as an oasis of warmth, serving delicious food with down-home hospitality that makes you feel like part of the family. My inaugural trip to this spot is surely going to mark the beginning of a long and fulfilling relationship. The décor is eclectic. A plastic illuminated palm tree sits in one corner, Christmas ornaments hang from the ceiling, and traditional (I’m guessing) Burmese artwork adorns the walls. These seemingly incongruous ornamentals somehow work well together and reinforce a kind of down-to-earth charm\u003c/p>\n\u003cp>For starters there was much to choose from. We went with the balada. This is similar to a roti dish that you might find in a Malaysian restaurant. It was flakey on the inside crunchy on the outside and accompanied by a bowl of curried dipping sauce. Really delicious. There are a number of salads on the menu that make great appetizers as well, Although were tempted to try the tea-leaf, which looked excellent, we opted for the mango salad. I love the combination of sweet and savory found this kind of dish, its vaguely similar to a green papaya salad found in most Thai restaurants, but the mangoes are more ripe, sweet, and blend nicely with their savory spiced dressing,\u003c/p>\n\u003cp>The samusa soup is a must at this place. Someone should give a medal to the genius that came up with the idea to combine samusas and broth. I’ve only ever seen this dish at Burmese restaurants and Mandalay’s does not disappoint. Make sure you order enough for everyone at the table. They can customize the size of the order to meet your needs. \u003c/p>\n\u003cp>The main entrées here range from those you might find on a standard Chinese menu (e.g. Mongolian beef) to more traditional Burmese dishes. The waiter was kind enough to point out some of the more popular dishes in the latter category. One of our favorites was the Mandalay Special Noodle, a dish featuring a bed of noodles and an impressive array of spices, vegetables, and other accoutrements that are all mixed together at the tableside. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The service makes this place really special. If you are looking for someone to unfold your napkin and place it on your lap (which I’ve always found to be a bit creepy), you won’t find it here. What you will find are folks who seem genuinely delighted to have you in their restaurant, take great pride in the food they offer, and want you to leave happy, full, and eager to come back again. I’ll vote yes on all three. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mandalay: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The storefront is a primary yellow. The color is warm, bright, and fun, which are all the perfect adjectives to describe Mandalay restaurant.\u003c/p>\n\u003cp>Located just a few blocks from the bustle of the shops and bars of Clement Street, Mandalay’s location is perfect if you’re driving (i.e. it’s off of a few major thoroughfares AND there’s a fair amount of street parking) or taking public transportation (the 38, 2, and 1 MUNI lines all stop within a few blocks).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you haven’t made a reservation, there’s a sign-up sheet and a few seats in case there’s a wait for a table. One of the things I like best about this restaurant is the relatively short wait (less than 20 min) during mid-week dining. \u003c/p>\n\u003cp>Once we were seated, the service was prompt and attentive. The female waitstaff is dressed in crisp white button-down shirts and colorful sarongs, and the male waitstaff is in a dark shirt and pants. We were given water within a few minutes, and our drink order was taken shortly after. I decided to start with the mango lassi, a drink made by blending mango and yogurt. It wasn’t too sweet, and tasted like fresh mango was used, which I really enjoyed. We also ordered a bottle of Sauvignon Blanc recommended by our waiter, which was very good and reasonably priced at less than $30. \u003c/p>\n\u003cp>Next up was ordering. This is the tough part because everything looks good. If you’re not sure, the waitstaff will be happy to help you choose, but making a bad decision is pretty difficult here. For the appetizer, I chose the Rainbow Salad – this has three kinds of noodles, a bit of soybean powder, a bunch of fresh vegetables (e.g. tomato, cucumber, carrot, onion, and red cabbage), and a light, tangy dressing. It comes to the table unmixed, and then your waiter or waitress will toss everything together after pointing out each ingredient. This is one of my favorite parts of coming here. I love that they take the time to do this, and are so attentive about making sure that everything is good and ready before serving.\u003c/p>\n\u003cp>As our main course, we ordered the walnut broccoli (with chicken) and the pumpkin curry (with chicken), which wasn’t on the menu, but was offered as a special. To round it out, we added the Mandalay Special Noodles. \u003c/p>\n\u003cp>While we waited, we noticed a few fun decorating choices: plastic palm tree lit with tube lights, a small geode fountain, and a ceiling covered with sparkly holiday ornaments. As with the service, it’s cheerful and fun.\u003c/p>\n\u003cp>When our food arrived, the walnut broccoli with chicken was excellent. The broccoli is perfectly steamed (a little soft but not completely limp), the walnuts provide an added layer of texture, and the chicken is just lightly breaded. The sauce is the star of this dish. It’s a little sweet, a little spicy, and not too overpowering (i.e. you can still taste the broccoli and the walnuts and the chicken).\u003c/p>\n\u003cp>We moved on to the pumpkin curry with chicken. The presentation of this dish was a pleasant surprise – it comes in a hollowed-out fresh pumpkin with a large sprig of basil. This was acceptable, but didn’t wow me. I loved the presentation, but found that this was at best just on par with other pumpkin curries I’ve tried. That having been said, the ingredients were very fresh (not limp and slimy, as they can be in some curries) and the flavor was nice.\u003c/p>\n\u003cp>Rounding out our main course roster was the Mandalay Special Noodles dish with tofu. If you don’t like lemongrass, this is not for you. If you’re a lemongrass fan like me, you’ll love this for the bright dressing. Like the Rainbow Salad, this comes to the table un-tossed, and after explaining each of the ingredients, the waiter will mix everything up for you. There are the flat noodles, lime juice, crispy noodles, and a lemongrass dressing. We got this with tofu, which comes in small fried cubes. This adds a bit of crunch to an otherwise smooth, slick noodle dish.\u003c/p>\n\u003cp>I decided to try a dessert, even though were full. The Paluda, a strawberry ice cream, tapioca, oat, nut, and sauce mixture with candy bits looked too interesting to pass up. I’ve never had anything like this – lots of flavors and very sweet. I don’t know that I would order it again, but I’m usually too stuffed to even think about dessert when I’m here.\u003c/p>\n\u003cp>Overall, I’ve found this to be one of my favorite restaurants in San Francisco. The waitstaff is cheerful, helpful, and attentive without being annoying (our conversation wasn’t interrupted to take away food, but they were at the ready when we were clearly done). The food is light without leaving you hungry, and the prices are more than reasonable for the quality that you’ll find on your plate. \u003c/p>\n\u003cp>Even if you have to go a little out of your way, you should try this quirky gem out in the Richmond district.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a Wednesday night, and in the fridge at home, not an edible morsel could be found. Happily, with a chirp of the Gmail in-box, a \u003cem>Check, Please! Bay Area\u003c/em> email has arrived. A quick spousal phone conference, a manifestation of my wife’s parking karma, and soon we stood in front of Mandalay, looking forward to sating our hunger.\u003c/p>\n\u003cp>The exterior of Mandalay looked much like the many well-worn San Francisco Chinese eateries. The interior, however, is warm and inviting. The Christmas-y ornaments that hang from the latticed beamed false ceiling give the room an odd and interesting festive air. The efficient staff sat and watered us (offered us beverage selections — I ordered a Burmese ice coffee and my wife had the fresh, young coconut juice) and left us to contemplate the menu, and we entrusted our dinner and future breakfast to the Mandalay kitchens. \u003c/p>\n\u003cp>Nga pe jaw (deep fried fish cake) and Burmese fried eggplants began the meal. The nga pe jaw, though saltier than either my wife or I would’ve preferred, were flavorful and paired well with the accompanying pickled cucumber and carrots. The Burmese fried eggplants were hot and crispy; the well-flavored batter adds a hint of curry and kept the eggplant tender and moist without drowning it in oil. They were darn near perfect (and were served with the same dipping sauce and pickles as the fishcakes). \u003c/p>\n\u003cp>Burmese curried lamb, paratha (Burmese bread), Singapore-style noodles, dry pan-fried string beans (with tofu), and half of a tea-smoked duck continued the meal. After a little wait and some pleasant conversation, the Burmese curried lamb arrived with the paratha, described as Burmese bread. The curry was well flavored, with chunks of tender lamb contrasted by pieces of soft potatoes. The paratha, fluffy, multi-layered, and pleasantly oily, served as a perfect vehicle to sop up the spilled pools of curry. The Singapore-style noodles were the next to arrive, along with the dry pan-fried string beans. The noodles, with chicken, Chinese barbecued pork, and pan-fried prawns, were fragrant and filled one’s mouth with flavors of curry spices and just the right amount of chew. The string beans were also cooked perfectly, still retaining a nice snap while being well flavored with chilies and other ingredients (the tofu was deep-fried with a tender center). The last dish to arrive at the table was the tea-smoked duck. This dish was by far the standout of the meal. The skin on the dark brown duck was crispy to the bite and to my ears, releasing a small tasty portion of rendered duck fat with each eager bite. The meat was moist and hot, the fragrance and taste of the smoke permeating throughout. The flavor of the duck was so delightful that I didn’t use any of the accompanying sauce and buns at all, so focused was I on following a piece of duck with subsequent pieces of duck.\u003c/p>\n\u003cp>Though we were both quite full, and a bag of leftovers was following us home, we managed to talk ourselves into sampling the dessert section of the menu. Thus the mango with sticky rice and the intriguing paluda ice cream provided the ending to the meal. The mango with sticky rice was a great hit. The mango was sweet and was accentuated by the subtle sweetness of the coconut sauce drizzled sticky rice. The rice was served warm and the mango at room temperature, and this dish was a wonderful way to end the night. The paluda ice cream — vanilla ice cream, tapioca beads, tropical fruits and Jell-O/gelatin — was fantastically unusual, yet brought to mind memories of growing up in my homeland of Taiwan and the desserts I had enjoyed. It was certainly an acquired taste, but a taste I happily reacquired.\u003c/p>\n\u003cp>All and all, dinner at Mandalay was a fine experience and breakfast the next morning was equally fine. Certainly it will be fondly remembered and revisited if we were to dine in the Richmond neighborhood again. After all, the tea-smoked duck and the Burmese fried eggplant are most memorable a food experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Mandalay:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>On an otherwise bleak corner in the Inner Richmond, the Burmese restaurant Mandalay stands out as an oasis of warmth, serving delicious food with down-home hospitality that makes you feel like part of the family. My inaugural trip to this spot is surely going to mark the beginning of a long and fulfilling relationship. The décor is eclectic. A plastic illuminated palm tree sits in one corner, Christmas ornaments hang from the ceiling, and traditional (I’m guessing) Burmese artwork adorns the walls. These seemingly incongruous ornamentals somehow work well together and reinforce a kind of down-to-earth charm\u003c/p>\n\u003cp>For starters there was much to choose from. We went with the balada. This is similar to a roti dish that you might find in a Malaysian restaurant. It was flakey on the inside crunchy on the outside and accompanied by a bowl of curried dipping sauce. Really delicious. There are a number of salads on the menu that make great appetizers as well, Although were tempted to try the tea-leaf, which looked excellent, we opted for the mango salad. I love the combination of sweet and savory found this kind of dish, its vaguely similar to a green papaya salad found in most Thai restaurants, but the mangoes are more ripe, sweet, and blend nicely with their savory spiced dressing,\u003c/p>\n\u003cp>The samusa soup is a must at this place. Someone should give a medal to the genius that came up with the idea to combine samusas and broth. I’ve only ever seen this dish at Burmese restaurants and Mandalay’s does not disappoint. Make sure you order enough for everyone at the table. They can customize the size of the order to meet your needs. \u003c/p>\n\u003cp>The main entrées here range from those you might find on a standard Chinese menu (e.g. Mongolian beef) to more traditional Burmese dishes. The waiter was kind enough to point out some of the more popular dishes in the latter category. One of our favorites was the Mandalay Special Noodle, a dish featuring a bed of noodles and an impressive array of spices, vegetables, and other accoutrements that are all mixed together at the tableside. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service makes this place really special. If you are looking for someone to unfold your napkin and place it on your lap (which I’ve always found to be a bit creepy), you won’t find it here. What you will find are folks who seem genuinely delighted to have you in their restaurant, take great pride in the food they offer, and want you to leave happy, full, and eager to come back again. I’ll vote yes on all three. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Gibraltar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5288\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5295\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/2ti7j3XbpQ8\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=Cafe+Gibraltar,+Half+Moon+Bay,+CA&aq=0&sll=37.0625,-95.677068&sspn=74.317792,83.847656&ie=UTF8&hq=Cafe+Gibraltar,&hnear=Half+Moon+Bay,+San+Mateo,+California&cid=5087479839947350978&ll=37.524567,-122.46666&spn=0.04765,0.072956&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=Cafe+Gibraltar,+Half+Moon+Bay,+CA&aq=0&sll=37.0625,-95.677068&sspn=74.317792,83.847656&ie=UTF8&hq=Cafe+Gibraltar,&hnear=Half+Moon+Bay,+San+Mateo,+California&cid=5087479839947350978&ll=37.524567,-122.46666&spn=0.04765,0.072956&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>\n425 Avenue Alhambra (at Palma Avenue)\u003cbr>\nHalf Moon Bay, CA 94019\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-560-9039\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://cafegibraltar.com\">gcafegibraltar.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/CafeG\">@CafeG\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Cafe-Gibraltar/101636623586\">Café Gibraltar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Liam Durkee and Jose Luis Ugalde\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jose Luis Ugalde\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jose Luis Ugalde\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Stuffed pheasant breast, grilled octopus and calamari salad, five-course tasting menu for $60\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:45pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:45pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Friday 5-6pm, $25 for three courses\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>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, seasonally\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong>Yes: classical guitar on Wednesday nights, jazz on Thursday nights, and Flamenco guitar on Sunday nights.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-560-9039\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://cafegibraltar.com\">gcafegibraltar.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/CafeG\">@CafeG\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Cafe-Gibraltar/101636623586\">Café Gibraltar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Liam Durkee and Jose Luis Ugalde\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jose Luis Ugalde\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jose Luis Ugalde\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Stuffed pheasant breast, grilled octopus and calamari salad, five-course tasting menu for $60\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:45pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:45pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Friday 5-6pm, $25 for three courses\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>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, seasonally\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong>Yes: classical guitar on Wednesday nights, jazz on Thursday nights, and Flamenco guitar on Sunday nights.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Gibraltar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5295\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe dining room at Café Gibraltar is warmly lit and is flanked by an inviting bar to the left and, in the back, a raised dais is set with four drape-divided, pillow-strewn booths where dinners may sit and dine in an intimate setting. The wood-burning oven anchors the open kitchen where Jose Luis Ugalde, co-owner and chef of Café Gibraltar, and his kitchen staff prepare the night’s offerings. \u003c/p>\n\u003cp>The manager and co-owner of Café Gibraltar, Liam Durkee, greeted us at the door with a warm and friendly smile and checked us in. Being 15 minutes early, Liam settled us at the bar for the short wait as our table, situated next to the wood-burning oven and affording a great view of the open kitchen, was readied. Seated and having perused the menu, my wife and our friends ordered individual appetizers and entrees while I ordered the 5 course tasting menu ($60). The tasting menu consists of your choice of any 5 portion-adjusted dishes off the menu, be it 5 appetizers/salad/soup, 5 entrees, 5 desserts or any combination thereof. Two bottles of 2004 Rene Mure Pinot Blanc Vin D’Alsace quenched our thirst. \u003c/p>\n\u003cp>My wife’s mezza platter began our meal: a plate set with 6 spreads (tyrosalata, hummus, tzatziki, a savory tomato jam, nazuktan, and ensaladilla de piquillos), roasted garlic cloves and marinated olives, all served with warm house made bread from the wood-burning oven. Every spread is unique in flavor and spice combinations, truly an amusement park for one’s taste buds. Our friends’ chipporones al ajillo — ribbons and tentacles of sautéed, lightly floured calamari served atop of pureed potatoes — followed. The calamari led with the assertive flavor of lemon, which was rounded out by the sweet garlicky potatoes and finished with the subtle kick of the chili and cinnamon. Also there were the first two courses of my tasting menu, patlican manti and osteones crudos. The patlican manti consisted of two dumplings of succulent chicken served in a tomato sauce highlighted with yogurt. The skin of the dumplings was toothsome, and the chicken filling was confidently flavored with ginger and subtle notes of garlic. Taken with the sauce, one enjoys a further layer of tomatoes accentuated by the highlight of the yogurt. The osteones crudos is a plate of raw French Kiss Oysters topped with refreshing gazpacho granite, avocado, and olive oil. The avocado adds a buttery texture to the sweet briny oyster and a richness that is further highlighted by the earthiness of the olive oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My wife’s wild mushroom bisque accompanied the third course of my tasting menu, the ravioli di osso bucco. The wild mushroom bisque had a wonderful aroma and a rich, sumptuous, earthy flavor punctuated by the drizzle of truffle oil. The ravioli di osso bucco: a single plump hockey puck-sized ravioli that swelled with a wonderful interpretation of beef bourguignon. With every bite, the sweet flavor of the pasta yields to the deep beefy flavor accented by sweet wine and root vegetable notes.\u003c/p>\n\u003cp>The entrée portion of dinner consisted of our friends’ ravioli di osso bucco (entrée-sized portions consisted of three raviolis) and ragout d’agneau aux artichauts, my wife’s fish and veggies off the child’s menu and, my fourth course, the pot-au-feu de poisson. The ragout d’agneau aux artichauts is a hearty dish. The lamb shoulder is slow braised with artichoke hearts, pearl onions, olives, and vegetables in a tomato sauce before being set atop of a bed of mashed potatoes in an earthenware dish and finished in the wood oven. The aroma of the ragout was of herbal notes and the fragrance of well-cooked meat. On tasting, the fork tender lamb shoulder melts in one’s mouth while the sauce, sweet from the vegetables and onions and balanced by the earthy olives, enhanced and completed the bite. The fish and veggies, which consisted of three generous chunks of fried white fish (moist and flaky) and seasonal vegetables (artichoke hearts, carrots, and chard) cooked in a rich vegetable stock, makes pretending to be a child all the more fun. The pot-au-feu de poisson consisted of a crispy crouton topping a bowl of herb- and saffron-scented broth, which was surrounding a mountain of flaky white fish, calamari, mussels, scallops, and shrimp. The seafood is perfectly cooked and, enhanced by the spice and curry notes of the broth, delectable and exotic in flavor.\u003c/p>\n\u003cp>Our dessert course started with a slice of flourless chocolate torte, moist and assertively chocolate goodness, supporting a single candle for our friend’s birthday. My wife’s single scoop of the vanilla gelato, which was rich, creamy, and dominatingly vanilla (she also thinks that it flavors her coffee wonderfully), and my churros con chocolate rounded the meal out. The churros con chocolate were six finger-length pieces of freshly prepared churros lightly dusted in sugar and served with an espresso cup of rich-spiced Morrocan hot chocolate. Perfect for dipping or eating by themselves, these crispy on the outside, chewy and sweet on the inside churros are what childhood dreams are made of.\u003c/p>\n\u003cp> Everyone in our party greatly enjoyed the meal. My wife and I have been frequenting Café Gibraltar for over 10 years now, and we have never had a bad meal. The service has always been consistently good, the food, consistently interesting and delicious. This wonderful coast side gem, Café Gibraltar, is not to be missed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFellas — has your better half been pestering you about your lack of romantic sensibility? Here’s a tip: wait for a fog-free day (warning: this may take a while) and cruise down Highway 1 to Café Gibraltar for dinner—bonus points if you can time your drive during the sunset. I earned major romance points on this one. This cozy restaurant sits just off the highway. It’s too far from the ocean to have a view, but ocean air is enough to suffuse this spot with a nice dose of tranquility. My girlfriend and I loved the décor of this place. The lighting was soft, warm, and just right; not so dim that you have to use your phone-flash to read the menu, but dim enough to set the mood. The peach coral walls almost seem to glow.\u003c/p>\n\u003cp>Walking into this place was like exhaling after a long work-week, we felt immediately relaxed and happy to be there. Patrons have their choice of seating: on pillows underneath canopied overhangs, or at a table. If you want the floor make sure you specify this in your reservation. \u003c/p>\n\u003cp>The menu is not extensive, which is in keeping with their motif of preparing labor-intensive fresh food using many local ingredients. For vegetarians, options are somewhat limited, but the available dishes are excellent. The list of appetizers is outstanding, and one could make a meal sampling from this side of the menu alone (this was the tactic we adopted). \u003c/p>\n\u003cp>Delicious bread is my Achilles’ heel when I’m running on empty. Their warm focaccia with bits of onion was too good, and we ate way too much of it. If you have the willpower, settle on just a nibble wait for your meal. Some of the highlights of our meal included the hummus that was rather different from what I’ve had in Middle Eastern venues. It’s served warm and accompanied by a delicious plate of roasted olives. The bread with this dish was acceptable, but a bit too oily for our taste, we doubled-down on the focaccia and used that for dipping instead.\u003c/p>\n\u003cp>The tian de fromage de chèvre was wonderful and uniquely flavored how could one go wrong by combing roasted eggplant, onions, and baked goat cheese? This was one of our favorites. The homemade chicken dumplings were delicious, and I was happy to have these little babies all to myself, given that the GF deteste le meat. \u003c/p>\n\u003cp>The service was outstanding. Despite its “fine-dining” status, this place had not one lick of snobbery. The waitress was friendly (although mercifully she did not start the meal with “Hi my name is —- and I’ll be your waitress tonight”) and knowledgeable. For wine lovers, they have an excellent wine list and can recommend wine pairings if that’s your thing. For bourbon lovers like myself, no such luck. This is probably for the best as the drive home was long and peppered with sheer drop-offs into the ocean. \u003c/p>\n\u003cp>Overall this was a great dining experience, well worth the 30-minute drive from the city — the perfect spot to spend quiet evening away from city, no parking hassles, crowds, or noise pollution, just the mellow vibes of a small ocean town. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have four words for you: five course tasting menu.\u003c/p>\n\u003cp>We walked in to a live band playing what sounded like folksy tunes. My friend and I were seated at a table overlooking the sunset over the shore. Can’t get much better than that, but I immediately wished I’d called ahead to request one of the tables in back, which were the low Moroccan-style with pillows for seating and romantic mosquito curtains – next time, though.\u003c/p>\n\u003cp>The restaurant has an open kitchen, so all of the patrons can see the chefs going about their work, and smell what’s coming up next. I was hungry before I walked in, but when I caught the smell of the food, I was ravenous. The atmosphere was relaxed and jovial. There was a birthday party, a few couples having date night, and a table or two of girlfriends out for a dinner (much like my friend and me). \u003c/p>\n\u003cp>Our menus arrived, and we were worried about being able to decide which among the items we’d try. After scanning a few times over, we noticed that there is a five-course tasting menu for $60. Our waitress confirmed that each of us could order five items for a total of ten menu items for a fixed price. Math whizzes that we are, we checked the price of appetizers, salads, and entrees, weighed that against our desire to sample as much as we could, and decided that would be the way to go. We agreed that we would select eight items from the main menu, and save two of our items for dessert. \u003c/p>\n\u003cp>While we waited for our selections to be served, we were brought warm, fresh, yeasty bread with an oil and balsamic dipping sauce. There was something extra, almost like a sweet onion, which was added. We knew we were going to be in trouble if it was this hard to pace ourselves based on just the bread. \u003c/p>\n\u003cp>The dishes were served in pairs, so two menu items to the table at a time (so kind of like a fantasy eating bracket). First up was the crudo di giorno, which was a snapper sashimi with avocado, fennel, and a tamarind dressing, and the entrecote encebollado a la pimienta, a stew with filet mignon, onions, peppers, and a red-wine sauce. Verdict: a tie. The snapper tasted like spring, bright, tangy, fresh, and the stew was the perfect fall dish, deep, pungent, creamy. \u003c/p>\n\u003cp>Second, we received the mishwi shamandar (beets, goat cheese, and almonds) and the tian de fromage (eggplant, caramelized onions, and nut-crusted goat cheese in a honey vinaigrette). The mishwi wasn’t impressive – the sauce was a little flat – but the ingredients were obviously fresh. The tian de fromage was exceptional. My friend said she’d “never tasted anything like it.” I had to agree. It’s hard to describe, but it’s sweet and savory and full of texture. \u003c/p>\n\u003cp>The third round was ravioli di osso bucco (osso bucco wrapped in a fresh pasta) and the coniglio alla cacciatore (rabbit stew). The raviolo (there was only one big one, so it’s singular) was very good, the texture and flavor were nice, and I ended up dipping a bit of bread in the sauce. The rabbit was also tasty. I’d never tried rabbit before, so I interpreted the flavor and texture to be a bit like dark turkey meat. I’m not sure I’d have it again, but I was glad to have tried it.\u003c/p>\n\u003cp>The last of our main dish rounds was the yaknat al-kudar (vegetable stew, which is totally vegan) and the salmon. The flavor on both made an impression, but I’ll be honest that by this point, I was so full, I was mostly thinking of how full I was. I did note that the orange-curry sauce on the salmon was one that I would have been better able to describe if the salmon had come at the beginning of the meal.\u003c/p>\n\u003cp>Stuffed as we were, we still had dessert to think about, and because we’re troopers, we selected the churros and the lemon tart. The churro was very much what I expected, but I would have liked the chocolate dipping sauce to have been more powerful – it was a little weak. The lemon tart was amazing – even though I was full, I couldn’t seem to make myself stop eating it.\u003c/p>\n\u003cp>I’d have to describe the service as superb. Throughout the entire meal, the waitstaff was very attentive. Our water glasses were never empty, our waitress checked in with us after each course arrived, and all of the courses were prompt (i.e. no uncomfortable lag time). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this is one of the nicer dining experiences I’ve had in a while. The dishes are unique and memorable. This isn’t a place where I’d become a regular, due to distance and price, but it’s a special restaurant for a special night out. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Gibraltar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5301\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5295\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5274\">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/cp604iPod.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/40/2011/07/tony-liang125x125.jpg\" alt=\"Tony Liang\" title=\"Tony Liang\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gibraltar\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe dining room at Café Gibraltar is warmly lit and is flanked by an inviting bar to the left and, in the back, a raised dais is set with four drape-divided, pillow-strewn booths where dinners may sit and dine in an intimate setting. The wood-burning oven anchors the open kitchen where Jose Luis Ugalde, co-owner and chef of Café Gibraltar, and his kitchen staff prepare the night’s offerings. \u003c/p>\n\u003cp>The manager and co-owner of Café Gibraltar, Liam Durkee, greeted us at the door with a warm and friendly smile and checked us in. Being 15 minutes early, Liam settled us at the bar for the short wait as our table, situated next to the wood-burning oven and affording a great view of the open kitchen, was readied. Seated and having perused the menu, my wife and our friends ordered individual appetizers and entrees while I ordered the 5 course tasting menu ($60). The tasting menu consists of your choice of any 5 portion-adjusted dishes off the menu, be it 5 appetizers/salad/soup, 5 entrees, 5 desserts or any combination thereof. Two bottles of 2004 Rene Mure Pinot Blanc Vin D’Alsace quenched our thirst. \u003c/p>\n\u003cp>My wife’s mezza platter began our meal: a plate set with 6 spreads (tyrosalata, hummus, tzatziki, a savory tomato jam, nazuktan, and ensaladilla de piquillos), roasted garlic cloves and marinated olives, all served with warm house made bread from the wood-burning oven. Every spread is unique in flavor and spice combinations, truly an amusement park for one’s taste buds. Our friends’ chipporones al ajillo — ribbons and tentacles of sautéed, lightly floured calamari served atop of pureed potatoes — followed. The calamari led with the assertive flavor of lemon, which was rounded out by the sweet garlicky potatoes and finished with the subtle kick of the chili and cinnamon. Also there were the first two courses of my tasting menu, patlican manti and osteones crudos. The patlican manti consisted of two dumplings of succulent chicken served in a tomato sauce highlighted with yogurt. The skin of the dumplings was toothsome, and the chicken filling was confidently flavored with ginger and subtle notes of garlic. Taken with the sauce, one enjoys a further layer of tomatoes accentuated by the highlight of the yogurt. The osteones crudos is a plate of raw French Kiss Oysters topped with refreshing gazpacho granite, avocado, and olive oil. The avocado adds a buttery texture to the sweet briny oyster and a richness that is further highlighted by the earthiness of the olive oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My wife’s wild mushroom bisque accompanied the third course of my tasting menu, the ravioli di osso bucco. The wild mushroom bisque had a wonderful aroma and a rich, sumptuous, earthy flavor punctuated by the drizzle of truffle oil. The ravioli di osso bucco: a single plump hockey puck-sized ravioli that swelled with a wonderful interpretation of beef bourguignon. With every bite, the sweet flavor of the pasta yields to the deep beefy flavor accented by sweet wine and root vegetable notes.\u003c/p>\n\u003cp>The entrée portion of dinner consisted of our friends’ ravioli di osso bucco (entrée-sized portions consisted of three raviolis) and ragout d’agneau aux artichauts, my wife’s fish and veggies off the child’s menu and, my fourth course, the pot-au-feu de poisson. The ragout d’agneau aux artichauts is a hearty dish. The lamb shoulder is slow braised with artichoke hearts, pearl onions, olives, and vegetables in a tomato sauce before being set atop of a bed of mashed potatoes in an earthenware dish and finished in the wood oven. The aroma of the ragout was of herbal notes and the fragrance of well-cooked meat. On tasting, the fork tender lamb shoulder melts in one’s mouth while the sauce, sweet from the vegetables and onions and balanced by the earthy olives, enhanced and completed the bite. The fish and veggies, which consisted of three generous chunks of fried white fish (moist and flaky) and seasonal vegetables (artichoke hearts, carrots, and chard) cooked in a rich vegetable stock, makes pretending to be a child all the more fun. The pot-au-feu de poisson consisted of a crispy crouton topping a bowl of herb- and saffron-scented broth, which was surrounding a mountain of flaky white fish, calamari, mussels, scallops, and shrimp. The seafood is perfectly cooked and, enhanced by the spice and curry notes of the broth, delectable and exotic in flavor.\u003c/p>\n\u003cp>Our dessert course started with a slice of flourless chocolate torte, moist and assertively chocolate goodness, supporting a single candle for our friend’s birthday. My wife’s single scoop of the vanilla gelato, which was rich, creamy, and dominatingly vanilla (she also thinks that it flavors her coffee wonderfully), and my churros con chocolate rounded the meal out. The churros con chocolate were six finger-length pieces of freshly prepared churros lightly dusted in sugar and served with an espresso cup of rich-spiced Morrocan hot chocolate. Perfect for dipping or eating by themselves, these crispy on the outside, chewy and sweet on the inside churros are what childhood dreams are made of.\u003c/p>\n\u003cp> Everyone in our party greatly enjoyed the meal. My wife and I have been frequenting Café Gibraltar for over 10 years now, and we have never had a bad meal. The service has always been consistently good, the food, consistently interesting and delicious. This wonderful coast side gem, Café Gibraltar, is not to be missed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/david-singh125x125.jpg\" alt=\"David Singh\" title=\"David Singh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cardiologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alhamra Indian and Pakistani Restaurant\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Friday, June 3, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFellas — has your better half been pestering you about your lack of romantic sensibility? Here’s a tip: wait for a fog-free day (warning: this may take a while) and cruise down Highway 1 to Café Gibraltar for dinner—bonus points if you can time your drive during the sunset. I earned major romance points on this one. This cozy restaurant sits just off the highway. It’s too far from the ocean to have a view, but ocean air is enough to suffuse this spot with a nice dose of tranquility. My girlfriend and I loved the décor of this place. The lighting was soft, warm, and just right; not so dim that you have to use your phone-flash to read the menu, but dim enough to set the mood. The peach coral walls almost seem to glow.\u003c/p>\n\u003cp>Walking into this place was like exhaling after a long work-week, we felt immediately relaxed and happy to be there. Patrons have their choice of seating: on pillows underneath canopied overhangs, or at a table. If you want the floor make sure you specify this in your reservation. \u003c/p>\n\u003cp>The menu is not extensive, which is in keeping with their motif of preparing labor-intensive fresh food using many local ingredients. For vegetarians, options are somewhat limited, but the available dishes are excellent. The list of appetizers is outstanding, and one could make a meal sampling from this side of the menu alone (this was the tactic we adopted). \u003c/p>\n\u003cp>Delicious bread is my Achilles’ heel when I’m running on empty. Their warm focaccia with bits of onion was too good, and we ate way too much of it. If you have the willpower, settle on just a nibble wait for your meal. Some of the highlights of our meal included the hummus that was rather different from what I’ve had in Middle Eastern venues. It’s served warm and accompanied by a delicious plate of roasted olives. The bread with this dish was acceptable, but a bit too oily for our taste, we doubled-down on the focaccia and used that for dipping instead.\u003c/p>\n\u003cp>The tian de fromage de chèvre was wonderful and uniquely flavored how could one go wrong by combing roasted eggplant, onions, and baked goat cheese? This was one of our favorites. The homemade chicken dumplings were delicious, and I was happy to have these little babies all to myself, given that the GF deteste le meat. \u003c/p>\n\u003cp>The service was outstanding. Despite its “fine-dining” status, this place had not one lick of snobbery. The waitress was friendly (although mercifully she did not start the meal with “Hi my name is —- and I’ll be your waitress tonight”) and knowledgeable. For wine lovers, they have an excellent wine list and can recommend wine pairings if that’s your thing. For bourbon lovers like myself, no such luck. This is probably for the best as the drive home was long and peppered with sheer drop-offs into the ocean. \u003c/p>\n\u003cp>Overall this was a great dining experience, well worth the 30-minute drive from the city — the perfect spot to spend quiet evening away from city, no parking hassles, crowds, or noise pollution, just the mellow vibes of a small ocean town. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/sarah-payne125x125a.jpg\" alt=\"Sarah Payne\" title=\"Sarah Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sarah\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Implementation Project Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mandalay\u003cbr>\n\u003cstrong>Reviewed Café Gibraltar:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have four words for you: five course tasting menu.\u003c/p>\n\u003cp>We walked in to a live band playing what sounded like folksy tunes. My friend and I were seated at a table overlooking the sunset over the shore. Can’t get much better than that, but I immediately wished I’d called ahead to request one of the tables in back, which were the low Moroccan-style with pillows for seating and romantic mosquito curtains – next time, though.\u003c/p>\n\u003cp>The restaurant has an open kitchen, so all of the patrons can see the chefs going about their work, and smell what’s coming up next. I was hungry before I walked in, but when I caught the smell of the food, I was ravenous. The atmosphere was relaxed and jovial. There was a birthday party, a few couples having date night, and a table or two of girlfriends out for a dinner (much like my friend and me). \u003c/p>\n\u003cp>Our menus arrived, and we were worried about being able to decide which among the items we’d try. After scanning a few times over, we noticed that there is a five-course tasting menu for $60. Our waitress confirmed that each of us could order five items for a total of ten menu items for a fixed price. Math whizzes that we are, we checked the price of appetizers, salads, and entrees, weighed that against our desire to sample as much as we could, and decided that would be the way to go. We agreed that we would select eight items from the main menu, and save two of our items for dessert. \u003c/p>\n\u003cp>While we waited for our selections to be served, we were brought warm, fresh, yeasty bread with an oil and balsamic dipping sauce. There was something extra, almost like a sweet onion, which was added. We knew we were going to be in trouble if it was this hard to pace ourselves based on just the bread. \u003c/p>\n\u003cp>The dishes were served in pairs, so two menu items to the table at a time (so kind of like a fantasy eating bracket). First up was the crudo di giorno, which was a snapper sashimi with avocado, fennel, and a tamarind dressing, and the entrecote encebollado a la pimienta, a stew with filet mignon, onions, peppers, and a red-wine sauce. Verdict: a tie. The snapper tasted like spring, bright, tangy, fresh, and the stew was the perfect fall dish, deep, pungent, creamy. \u003c/p>\n\u003cp>Second, we received the mishwi shamandar (beets, goat cheese, and almonds) and the tian de fromage (eggplant, caramelized onions, and nut-crusted goat cheese in a honey vinaigrette). The mishwi wasn’t impressive – the sauce was a little flat – but the ingredients were obviously fresh. The tian de fromage was exceptional. My friend said she’d “never tasted anything like it.” I had to agree. It’s hard to describe, but it’s sweet and savory and full of texture. \u003c/p>\n\u003cp>The third round was ravioli di osso bucco (osso bucco wrapped in a fresh pasta) and the coniglio alla cacciatore (rabbit stew). The raviolo (there was only one big one, so it’s singular) was very good, the texture and flavor were nice, and I ended up dipping a bit of bread in the sauce. The rabbit was also tasty. I’d never tried rabbit before, so I interpreted the flavor and texture to be a bit like dark turkey meat. I’m not sure I’d have it again, but I was glad to have tried it.\u003c/p>\n\u003cp>The last of our main dish rounds was the yaknat al-kudar (vegetable stew, which is totally vegan) and the salmon. The flavor on both made an impression, but I’ll be honest that by this point, I was so full, I was mostly thinking of how full I was. I did note that the orange-curry sauce on the salmon was one that I would have been better able to describe if the salmon had come at the beginning of the meal.\u003c/p>\n\u003cp>Stuffed as we were, we still had dessert to think about, and because we’re troopers, we selected the churros and the lemon tart. The churro was very much what I expected, but I would have liked the chocolate dipping sauce to have been more powerful – it was a little weak. The lemon tart was amazing – even though I was full, I couldn’t seem to make myself stop eating it.\u003c/p>\n\u003cp>I’d have to describe the service as superb. Throughout the entire meal, the waitstaff was very attentive. Our water glasses were never empty, our waitress checked in with us after each course arrived, and all of the courses were prompt (i.e. no uncomfortable lag time). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, this is one of the nicer dining experiences I’ve had in a while. The dishes are unique and memorable. This isn’t a place where I’d become a regular, due to distance and price, but it’s a special restaurant for a special night out. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"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.",
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},
"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.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"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.",
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"order": 16
},
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