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"content": "\u003cp>\u003cstrong>Grand Oaks Restaurant and Sports Lounge: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5096\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/gkyulutL0LY\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=Grand+Oaks+Restaurant+%26+Sports+Lounge,+3701+Grand+Avenue,+Oakland,+CA+94610-1505&aq=0&sll=37.0625,-95.677068&sspn=61.540818,153.896484&ie=UTF8&hq=Grand+Oaks+Restaurant+%26+Sports+Lounge,&hnear=3701+Grand+Ave,+Oakland,+Alameda,+California+94610&cid=1513199269352155213&ll=37.827819,-122.243586&spn=0.023728,0.036478&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=Grand+Oaks+Restaurant+%26+Sports+Lounge,+3701+Grand+Avenue,+Oakland,+CA+94610-1505&aq=0&sll=37.0625,-95.677068&sspn=61.540818,153.896484&ie=UTF8&hq=Grand+Oaks+Restaurant+%26+Sports+Lounge,&hnear=3701+Grand+Ave,+Oakland,+Alameda,+California+94610&cid=1513199269352155213&ll=37.827819,-122.243586&spn=0.023728,0.036478&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>\n3701 Grand Avenue (at Weldon Avenue)\u003cbr>\nOakland, CA 94610\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-451-5253\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.grandoaksrestaurant.com/\">grandoaksrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Grand-Oaks-Restaurant-Sports-Lounge/359881729339\">The Grand Oaks Restaurant & Sports Lounge\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Roger and Ken Ham\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> H. Ken Ham\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Sports Bar\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pork loin, filet of sole, steaks, prime rib (Fridays), prawn scampi, pizza\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-4:00pm (brunch), 4:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (during football season), 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> $15-$25\u003cbr>\n\u003cstrong>Average Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day if party if for 12 people or less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-451-5253\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.grandoaksrestaurant.com/\">grandoaksrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Grand-Oaks-Restaurant-Sports-Lounge/359881729339\">The Grand Oaks Restaurant & Sports Lounge\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Roger and Ken Ham\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> H. Ken Ham\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Sports Bar\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pork loin, filet of sole, steaks, prime rib (Fridays), prawn scampi, pizza\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-4:00pm (brunch), 4:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (during football season), 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> $15-$25\u003cbr>\n\u003cstrong>Average Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day if party if for 12 people or less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Grand Oaks Restaurant and Sports Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5132\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We headed to Grand Oaks on a Friday night right after work, planning on watching Game 3 of the Sharks game and Game 1 of 3 of the Giants vs. the A’s games. Three of my friends went ahead of us, while I picked up another. We arrived at around 7:00 PM and my friends had already found seats. We were seated at the “community” table, which is a long table in the center of the sports lounge; there are more seats in the back, which is for a more formal dining experience. We were seated with no problems, and my friends were already chowing down on the taquitos and fries. They also had their drinks, but one of them decided not to like Stella and handed the rest to me. I saw the owner quietly sitting at the bar, texting away, so I used the opportunity to order some drinks directly from the bar and to have a chance to talk to him. I ordered a Ketel One Dirty Martini and two Blue Moons. While the bartender was preparing our drinks, I spoke to the owner, Roger. I joked around with him, reminding him the boxes of bullets I saw at the back of the bar awhile back and how I was jokingly trying to buy a box. This time there were no bullets at the back, but there were handcuffs and several pistol magazines. He said he always carries a sidearm with him because of his job. I asked Roger if he is a cop, because I saw OPD and NYPD patches on the wall. He said he’s not and that the patches are from his friends. He was a P.I. and now is working as a parole officer, along with running the two Grand Oaks; the other is located in Old Oakland (736 Washington St). Roger also told me that he’s a partner with his brother Kenny, who does the cooking and who I met during the Giants World Series run. Roger was really friendly, and we could have talked some more, but my drinks came and I went back to sit with my friends.\u003c/p>\n\u003cp>\tI started picking on the taquitos, because that is my favorite appetizer at Grand Oaks. It comes with ranch and salsa and some sort of vegetables on the side in an attempt to garnish them. The taquitos are quite good. I’m not sure if they’re made in house or are frozen, but the frozen ones I buy don’t taste like this. The fries were also very good. A friend mentioned that she liked the cut, because the size is between steak fries and McDonald’s fries. They were cooked well also. They were nice and golden brown and they were crispy on the outside and airy in the inside, just how good fries should be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tI noticed that the place only had one waitress that night and a lady bartender, who I’d never seen before. They usually have around three people waiting on customers, and even then the service can get pretty slow. Our waitress, or the only waitress, came to our table and took additional appetizer orders. We ordered the escargot and, later, the buffalo wings. The escargot came first, and the waitress also took the rest of our orders. There were six snails smothered in lemon butter and covered with garlic. They came with a small fork, a clamp, and toothpicks. A friend mentioned that it reminded them of the scene in \u003cem>Pretty Woman\u003c/em>, where Julia Roberts accidentally flings a snail to a waiter. My adventurous friends tried the escargot, and they said that it was easy to pull it out of the shell. They also said that it tasted really good. The escargot did not come with bread, so I asked for some bread. I didn’t want to touch my snails, until the bread came. I like to sponge up the butter and garlic with the bread.\u003c/p>\n\u003cp>\tOur first main dish arrived, which was a 12″ pizza. My friend asked if we could do a half and half, because one of us is a vegetarian. They allowed us to do a half sausage and mushrooms and the other half cheese. It was a thin-crust pizza, and the crust was nice and crunchy. Our bread hasn’t arrived yet, so I used the crust to eat the rest of the escargot. I sponged up the butter and garlic with the crust, and it worked out well.\u003c/p>\n\u003cp>\tThe rest of our meals came. We ordered shrimp ravioli with prawns, filet of sole meunière, chicken marsala, and I ordered the Grenadine of Pork Loin. The portions were huge. The pork was well cooked; it was very moist and flavorful. I enjoyed it a lot, like the other meals I’ve had at Grand Oaks in the past. My friends were enjoying their own meals as well. We did give each other pieces to taste. The sole was excellent. It was seasoned and cooked very well. The chicken marsala was also very moist. The ravioli was very creamy and also excellent. Then the bread came, but the escargot was cleaned out already. We ate the bread along with our meal.\u003c/p>\n\u003cp>\tWhile we were eating, the games were going on. There were no bad seats in the house because there are wall-to-wall flat screen televisions. Some were on the Sharks game, some were on the Giants’ game, and one was on wrestling. A few weeks ago, one customer requested to have a few on \u003cem>American Idol\u003c/em>, and they did put it on. We were yelling, hollering and the only two A’s fans — my friend and some other guy — were giving each other high-fives. The others were Giants fans. The Sharks were nerve wracking to watch, because it was 2 – 3 in the third and they were up. Vancouver was frantic in trying to tie the game. The Sharks ended up winning and so did the Giants, which silenced our only two A’s fan. \u003c/p>\n\u003cp>\tAs the games ended, my friends were getting antsy that the waitress kind of stopped showing up. I went to the restroom and saw that the back dining area was also full, and the same waitress was also helping them. I knew that this was going to be a problem from the get-go. It took a while, but the waitress came to our table, and we asked for dessert. She told us what they had and me and another friend quickly decided on the mud pie, while the others skipped dessert. When the mud pie arrived, my friend and I ooh’d and ahh’d at it of course. We split the mud pie and thought it was very good. It was a good way to end a meal. It was nice and chocolaty with a nice chocolate graham cracker crust. We ended up finishing it.\u003c/p>\n\u003cp>\tWe split the bill five ways, which was $28 per person. It included a 15% tip. We left, and I waved goodbye to the bartender and Roger. My friends noted that the food was good and the place was great. I keep coming back because the food is good and there are no bad seats in the house when watching sports. It is a very fun place to be in. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGrand Oaks Restaurant and Sports Lounge is located on Grand Avenue in Oakland. Grand Avenue is not necessarily known for having ample parking. so much to my surprise, we found a parking spot directly across the street from the restaurant. Score! The outside of the restaurant is definitely dated. I may have noticed a few letters missing from some of the signage. But that did not deter me or my hungry friends. Walking through the front door, there is a full-on sports bar with bar stools, flat screen televisions — the whole nine.\u003c/p>\n\u003cp>Seeing this sports bar environment, my first thought was, \u003cem>I am seriously overdressed\u003c/em>. My second thought was where was my party of twelve going to sit? Fortunately, a man who I will assume is the owner approached me and my boyfriend after a few minutes of us standing there looking puzzled. This friendly gentleman directed us to their “back room.” The décor of the back room was completely different from the sports lounge out front. This room had white linen tablecloths, and a sliding glass door that opened to a patio. It was a very comfortable setting. This second room was very accommodating and spacious.\u003c/p>\n\u003cp>Their menu offered a variety of items, formal and informal, such as, chicken piccata, linguini petto de pollo, garlic fries, and beef taquitos. I enjoyed having a wide variety of foods to select from. They also offer a full bar. If you are a fan of garlic, as I am, this is the place for you. Most of their entrees have a healthy portion of garlic. We ordered garlic fries and their fried chicken wings for an appetizer. The garlic fries were my favorite appetizer by far. The fries had a nice crispy outside with a soft warm center. They were also coated with freshly grated garlic and parmesan cheese. Fresh baked bread was brought to our table before the entrees were served. I am a sucker for warm bread. It was delicious. For my main course, I had the shrimp ravioli with prawns. The ravioli tasted as though they were made from scratch and the prawns were huge. The consistency of the ravioli was extraordinary, and the garlic cream sauce with the ravioli was savory. It was the perfect combination of garlic and butter. I enjoyed every bite. \u003c/p>\n\u003cp>Everyone else seemed to enjoy their food as well. Other items tried by my table were: pepperoni and sausage pizza, filet of sole, chicken noodle soup, pasta with meat sauce, and chicken piccata. The portions were large. I consider myself a big eater and I could not finish my shrimp ravioli.\u003c/p>\n\u003cp>After dinner, everyone present said they would come back to Grand Oaks because of the food. The prices were exceptional for the portion and quality of the food. \u003c/p>\n\u003cp>There were just a few sour notes for Grand Oaks. Our server was absent most of the night, drinks were really slow to come out (it took twenty minutes to get my first drink), and when a member of my party changed flavors of her soda, she was charged twice because it was a different flavor. \u003c/p>\n\u003cp>To summarize my experience at Grand Oaks: I would go back in the future. The restaurant has its flaws, mainly with their service, but overall, it was a great experience. When I go out to eat, I want to go and experience excellent food in a comfortable clean environment. This restaurant lounge provided me with that. I would recommend going there on a casual night with a group of friends to get some good food. I will more than likely visit Grand Oaks Restaurant and Sports Lounge in the future. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Tuesday, May 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Oaks restaurant is located on Grand Avenue in Oakland near the historic Grand Theater. Grand Oaks is situated in a somewhat rough looking, two-story building with the main floor reserved for the sports bar, and a smaller, rear, dining-only area. The second floor appears to be a residence. I went to Grand Oaks on a Tuesday night and, as expected, the rear dining area was empty. The sports bar was full and is definitely the main draw here. \u003c/p>\n\u003cp>My friend Joe and I each ordered a pint of cold beer on tap (Stella Artois), served by a real beauty with a friendly smile, and we quickly settled in with the very friendly locals who were watching both a San Jose Sharks playoff game, as well as a NBA playoff game on multiple TVs. We soon found ourselves cheering for both games and having a great time. We then ordered some buffalo wings, which were prepared in a juicy style, which I don’t prefer. We also both ordered steaks. The steaks came with salads, which came out first, and we began to enjoy the meal in our comfortable bar chairs. The salads were crisp, clean, and fresh. The Italian dressing was a bit ordinary and tasted familiar. I ordered the large rib rye and Joe ordered the New York. To our delight, both steaks were cooked to perfection. I’m very picky about my steaks, and these steaks were spot on. They were not burnt, but rather a perfectly grilled dark brown with a juicy, pink interior. Umm, Ummm. The steaks came with a side of mashed potatoes and steamed vegetables. The mashed potatoes were lumpy and tasted like my mom’s. They were not overdone with butter and such, but a bit more on the natural side and served without gravy, which I really enjoyed. The vegetables were extremely fresh and not over-cooked and very tasty. The food was a total success, and we both ate every last bite. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We continued to watch the game and started to feel like regulars and we could easily see why this is a favorite for locals. The food was great, the service was great, and the place is a fun, friendly, sports bar. I could also see this being a great place to watch the Giants. Would I drive from out of the area to go there? To be frank, no, it’s a sports bar. But if I were within five miles or in the area then: yes. It’s a little rough looking on the outside, but don’t judge a book by its cover. It’s fun, has great food, and a nice crowd. The total food bill with tax and tip (without drinks), came to about $60, which we both felt was a good value. They also have an early bird menu (until 7:30 pm) that costs about 20% less. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Nino:\u003c/strong> \"The portions were huge. The pork was well cooked; it was very moist and flavorful.\" \r\n\u003cstrong>Alexia:\u003c/strong> \"After dinner, everyone present said they would come back to Grand Oaks because of the food. The prices were exceptional for the portion and quality of the food.\" \r\n\r\n\u003cstrong>Matthew:\u003c/strong> \"The food was great, the service was great, and the place is a fun, friendly, sports bar. I could also see this being a great place to watch the Giants.\"",
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"description": "Nino: "The portions were huge. The pork was well cooked; it was very moist and flavorful." \r\nAlexia: "After dinner, everyone present said they would come back to Grand Oaks because of the food. The prices were exceptional for the portion and quality of the food." \r\n\r\nMatthew: "The food was great, the service was great, and the place is a fun, friendly, sports bar. I could also see this being a great place to watch the Giants."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Grand Oaks Restaurant and Sports Lounge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5132\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We headed to Grand Oaks on a Friday night right after work, planning on watching Game 3 of the Sharks game and Game 1 of 3 of the Giants vs. the A’s games. Three of my friends went ahead of us, while I picked up another. We arrived at around 7:00 PM and my friends had already found seats. We were seated at the “community” table, which is a long table in the center of the sports lounge; there are more seats in the back, which is for a more formal dining experience. We were seated with no problems, and my friends were already chowing down on the taquitos and fries. They also had their drinks, but one of them decided not to like Stella and handed the rest to me. I saw the owner quietly sitting at the bar, texting away, so I used the opportunity to order some drinks directly from the bar and to have a chance to talk to him. I ordered a Ketel One Dirty Martini and two Blue Moons. While the bartender was preparing our drinks, I spoke to the owner, Roger. I joked around with him, reminding him the boxes of bullets I saw at the back of the bar awhile back and how I was jokingly trying to buy a box. This time there were no bullets at the back, but there were handcuffs and several pistol magazines. He said he always carries a sidearm with him because of his job. I asked Roger if he is a cop, because I saw OPD and NYPD patches on the wall. He said he’s not and that the patches are from his friends. He was a P.I. and now is working as a parole officer, along with running the two Grand Oaks; the other is located in Old Oakland (736 Washington St). Roger also told me that he’s a partner with his brother Kenny, who does the cooking and who I met during the Giants World Series run. Roger was really friendly, and we could have talked some more, but my drinks came and I went back to sit with my friends.\u003c/p>\n\u003cp>\tI started picking on the taquitos, because that is my favorite appetizer at Grand Oaks. It comes with ranch and salsa and some sort of vegetables on the side in an attempt to garnish them. The taquitos are quite good. I’m not sure if they’re made in house or are frozen, but the frozen ones I buy don’t taste like this. The fries were also very good. A friend mentioned that she liked the cut, because the size is between steak fries and McDonald’s fries. They were cooked well also. They were nice and golden brown and they were crispy on the outside and airy in the inside, just how good fries should be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tI noticed that the place only had one waitress that night and a lady bartender, who I’d never seen before. They usually have around three people waiting on customers, and even then the service can get pretty slow. Our waitress, or the only waitress, came to our table and took additional appetizer orders. We ordered the escargot and, later, the buffalo wings. The escargot came first, and the waitress also took the rest of our orders. There were six snails smothered in lemon butter and covered with garlic. They came with a small fork, a clamp, and toothpicks. A friend mentioned that it reminded them of the scene in \u003cem>Pretty Woman\u003c/em>, where Julia Roberts accidentally flings a snail to a waiter. My adventurous friends tried the escargot, and they said that it was easy to pull it out of the shell. They also said that it tasted really good. The escargot did not come with bread, so I asked for some bread. I didn’t want to touch my snails, until the bread came. I like to sponge up the butter and garlic with the bread.\u003c/p>\n\u003cp>\tOur first main dish arrived, which was a 12″ pizza. My friend asked if we could do a half and half, because one of us is a vegetarian. They allowed us to do a half sausage and mushrooms and the other half cheese. It was a thin-crust pizza, and the crust was nice and crunchy. Our bread hasn’t arrived yet, so I used the crust to eat the rest of the escargot. I sponged up the butter and garlic with the crust, and it worked out well.\u003c/p>\n\u003cp>\tThe rest of our meals came. We ordered shrimp ravioli with prawns, filet of sole meunière, chicken marsala, and I ordered the Grenadine of Pork Loin. The portions were huge. The pork was well cooked; it was very moist and flavorful. I enjoyed it a lot, like the other meals I’ve had at Grand Oaks in the past. My friends were enjoying their own meals as well. We did give each other pieces to taste. The sole was excellent. It was seasoned and cooked very well. The chicken marsala was also very moist. The ravioli was very creamy and also excellent. Then the bread came, but the escargot was cleaned out already. We ate the bread along with our meal.\u003c/p>\n\u003cp>\tWhile we were eating, the games were going on. There were no bad seats in the house because there are wall-to-wall flat screen televisions. Some were on the Sharks game, some were on the Giants’ game, and one was on wrestling. A few weeks ago, one customer requested to have a few on \u003cem>American Idol\u003c/em>, and they did put it on. We were yelling, hollering and the only two A’s fans — my friend and some other guy — were giving each other high-fives. The others were Giants fans. The Sharks were nerve wracking to watch, because it was 2 – 3 in the third and they were up. Vancouver was frantic in trying to tie the game. The Sharks ended up winning and so did the Giants, which silenced our only two A’s fan. \u003c/p>\n\u003cp>\tAs the games ended, my friends were getting antsy that the waitress kind of stopped showing up. I went to the restroom and saw that the back dining area was also full, and the same waitress was also helping them. I knew that this was going to be a problem from the get-go. It took a while, but the waitress came to our table, and we asked for dessert. She told us what they had and me and another friend quickly decided on the mud pie, while the others skipped dessert. When the mud pie arrived, my friend and I ooh’d and ahh’d at it of course. We split the mud pie and thought it was very good. It was a good way to end a meal. It was nice and chocolaty with a nice chocolate graham cracker crust. We ended up finishing it.\u003c/p>\n\u003cp>\tWe split the bill five ways, which was $28 per person. It included a 15% tip. We left, and I waved goodbye to the bartender and Roger. My friends noted that the food was good and the place was great. I keep coming back because the food is good and there are no bad seats in the house when watching sports. It is a very fun place to be in. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGrand Oaks Restaurant and Sports Lounge is located on Grand Avenue in Oakland. Grand Avenue is not necessarily known for having ample parking. so much to my surprise, we found a parking spot directly across the street from the restaurant. Score! The outside of the restaurant is definitely dated. I may have noticed a few letters missing from some of the signage. But that did not deter me or my hungry friends. Walking through the front door, there is a full-on sports bar with bar stools, flat screen televisions — the whole nine.\u003c/p>\n\u003cp>Seeing this sports bar environment, my first thought was, \u003cem>I am seriously overdressed\u003c/em>. My second thought was where was my party of twelve going to sit? Fortunately, a man who I will assume is the owner approached me and my boyfriend after a few minutes of us standing there looking puzzled. This friendly gentleman directed us to their “back room.” The décor of the back room was completely different from the sports lounge out front. This room had white linen tablecloths, and a sliding glass door that opened to a patio. It was a very comfortable setting. This second room was very accommodating and spacious.\u003c/p>\n\u003cp>Their menu offered a variety of items, formal and informal, such as, chicken piccata, linguini petto de pollo, garlic fries, and beef taquitos. I enjoyed having a wide variety of foods to select from. They also offer a full bar. If you are a fan of garlic, as I am, this is the place for you. Most of their entrees have a healthy portion of garlic. We ordered garlic fries and their fried chicken wings for an appetizer. The garlic fries were my favorite appetizer by far. The fries had a nice crispy outside with a soft warm center. They were also coated with freshly grated garlic and parmesan cheese. Fresh baked bread was brought to our table before the entrees were served. I am a sucker for warm bread. It was delicious. For my main course, I had the shrimp ravioli with prawns. The ravioli tasted as though they were made from scratch and the prawns were huge. The consistency of the ravioli was extraordinary, and the garlic cream sauce with the ravioli was savory. It was the perfect combination of garlic and butter. I enjoyed every bite. \u003c/p>\n\u003cp>Everyone else seemed to enjoy their food as well. Other items tried by my table were: pepperoni and sausage pizza, filet of sole, chicken noodle soup, pasta with meat sauce, and chicken piccata. The portions were large. I consider myself a big eater and I could not finish my shrimp ravioli.\u003c/p>\n\u003cp>After dinner, everyone present said they would come back to Grand Oaks because of the food. The prices were exceptional for the portion and quality of the food. \u003c/p>\n\u003cp>There were just a few sour notes for Grand Oaks. Our server was absent most of the night, drinks were really slow to come out (it took twenty minutes to get my first drink), and when a member of my party changed flavors of her soda, she was charged twice because it was a different flavor. \u003c/p>\n\u003cp>To summarize my experience at Grand Oaks: I would go back in the future. The restaurant has its flaws, mainly with their service, but overall, it was a great experience. When I go out to eat, I want to go and experience excellent food in a comfortable clean environment. This restaurant lounge provided me with that. I would recommend going there on a casual night with a group of friends to get some good food. I will more than likely visit Grand Oaks Restaurant and Sports Lounge in the future. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Grand Oaks Restaurant and Sports Lounge:\u003c/strong> Tuesday, May 24, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Grand Oaks restaurant is located on Grand Avenue in Oakland near the historic Grand Theater. Grand Oaks is situated in a somewhat rough looking, two-story building with the main floor reserved for the sports bar, and a smaller, rear, dining-only area. The second floor appears to be a residence. I went to Grand Oaks on a Tuesday night and, as expected, the rear dining area was empty. The sports bar was full and is definitely the main draw here. \u003c/p>\n\u003cp>My friend Joe and I each ordered a pint of cold beer on tap (Stella Artois), served by a real beauty with a friendly smile, and we quickly settled in with the very friendly locals who were watching both a San Jose Sharks playoff game, as well as a NBA playoff game on multiple TVs. We soon found ourselves cheering for both games and having a great time. We then ordered some buffalo wings, which were prepared in a juicy style, which I don’t prefer. We also both ordered steaks. The steaks came with salads, which came out first, and we began to enjoy the meal in our comfortable bar chairs. The salads were crisp, clean, and fresh. The Italian dressing was a bit ordinary and tasted familiar. I ordered the large rib rye and Joe ordered the New York. To our delight, both steaks were cooked to perfection. I’m very picky about my steaks, and these steaks were spot on. They were not burnt, but rather a perfectly grilled dark brown with a juicy, pink interior. Umm, Ummm. The steaks came with a side of mashed potatoes and steamed vegetables. The mashed potatoes were lumpy and tasted like my mom’s. They were not overdone with butter and such, but a bit more on the natural side and served without gravy, which I really enjoyed. The vegetables were extremely fresh and not over-cooked and very tasty. The food was a total success, and we both ate every last bite. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We continued to watch the game and started to feel like regulars and we could easily see why this is a favorite for locals. The food was great, the service was great, and the place is a fun, friendly, sports bar. I could also see this being a great place to watch the Giants. Would I drive from out of the area to go there? To be frank, no, it’s a sports bar. But if I were within five miles or in the area then: yes. It’s a little rough looking on the outside, but don’t judge a book by its cover. It’s fun, has great food, and a nice crowd. The total food bill with tax and tip (without drinks), came to about $60, which we both felt was a good value. They also have an early bird menu (until 7:30 pm) that costs about 20% less. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Risibisi Italian Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5107\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/li2FXItaa_E\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=Risibisi,+Petaluma+Boulevard+North,+Petaluma,+CA&aq=0&sll=37.0625,-95.677068&sspn=52.020054,82.089844&ie=UTF8&hq=Risibisi,&hnear=Petaluma+Blvd+N,+Petaluma,+California&cid=6995587664350173219&ll=38.247483,-122.640381&spn=0.023592,0.036478&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=Risibisi,+Petaluma+Boulevard+North,+Petaluma,+CA&aq=0&sll=37.0625,-95.677068&sspn=52.020054,82.089844&ie=UTF8&hq=Risibisi,&hnear=Petaluma+Blvd+N,+Petaluma,+California&cid=6995587664350173219&ll=38.247483,-122.640381&spn=0.023592,0.036478&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>\n154 Petaluma Blvd. North (at Washington Street)\u003cbr>\nPetaluma, CA 94953\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-766-7600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@risibisirestaurant.com\">info@risibisirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.risibisirestaurant.com\">risibisirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Risibisi/80078634109\">Risibisi\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Marco Palmieri\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Giuliana Valesi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Giuliana Valesi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Wild boar gnocchi, pumpkin ravioli, risotto of the day, Tuscan cioppino, lamb shank over saffron risotto, pappardelle with braised duck, vitello tonnato, fritto misto, beet salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-9:30pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Monday-Friday 11:30am-2:30pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/risibisi\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-766-7600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@risibisirestaurant.com\">info@risibisirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.risibisirestaurant.com\">risibisirestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Risibisi/80078634109\">Risibisi\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Marco Palmieri\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Giuliana Valesi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Giuliana Valesi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Wild boar gnocchi, pumpkin ravioli, risotto of the day, Tuscan cioppino, lamb shank over saffron risotto, pappardelle with braised duck, vitello tonnato, fritto misto, beet salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-9:30pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Monday-Friday 11:30am-2:30pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/risibisi\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Risibisi Italian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5125\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Risibisi Italian Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nRisibisi restaurant is located in the historic downtown area of West Petaluma. It is located in an area of charming shops, many close to the Petaluma River. This is a great area to stroll, window shop, catch a movie, and, of course, dine. Risibisi, through their chef Giuliana Valesi, offers authentic Italian dining that is worth a drive from out of town. \u003c/p>\n\u003cp>I first went to Risibisi four years ago and immediately felt at home. My wife Kate and I had spent the past several years vacationing for weeks at a time in Italy, and had come to love the Italian way of dining and relaxing. \u003c/p>\n\u003cp>About a year ago, the charismatic owner, Marco Palmieri, found Chef Giuliana Valesi, and immediately hired her to run his kitchen. Valesi has spent the past forty years in the kitchen – twenty years in Italy and twenty years here in the United States. In an age of loud, celebrity chefs, the reserved Valesi believes in letting the food’s natural flavors speak for themselves. With an ever-changing menu that varies by season, her dishes are simple and flavorful and utilize natural ingredients at every opportunity. Her pastas and breads are made fresh on site every day, and she includes many vegetarian and vegan dishes on the menu. This seasonal, fresh emphasis, combined with Palmieri’s thirty years of working the front end of restaurants, creates a wonderfully authentic Italian dining experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kate and I have come to know most of the wait staff by name, which is easy to do since they are always so friendly. On our most recent visit, the wine steward, Jacob Gamba, suggested a glass of Italian Champagne or Prosecco, as we settled into our seats and, once again, felt at home with the brick walls, original Italian artwork, and glow from the onyx bar. We sipped our drinks and talked about the day’s events. Risibisi has a relaxing ambiance, and once you sit down to dine, no one rushes you. It’s the perfect place to have a two-, three-, or even four-hour dinner. \u003c/p>\n\u003cp>After decompressing, we ordered appetizers. To start things off, Jacob recommended the la burrata. This is a creamy type of mozzarella served with toasted baguette. Burrata must be extremely fresh and used within 48 hours of opening. The cheese, made in Italy by adding cream, was quite simply the best cheese I have ever tasted. I could not believe how light and fresh it tasted. The portion was so generous that I had to ask for more toast. Kate’s reaction was filled with even more praise than mine. This simply is a must-try dish that everyone should have at least once in their life.\u003c/p>\n\u003cp>Kate also ordered the Trio di Bruschetta Risibisi. This is a plate of three different bruschettas, each with unique and outstanding flavors. There was one with a sun-dried tomato pesto and goat cheese, another with wild mushroom and balsamic, and finally a grilled pear and Gorgonzola cheese. Kate was in heaven. She absolutely loved this dish and commented that each was outstanding and offered wonderfully different flavors. I ordered the cozze all marinara, or bowl of steamed mussels. This was served in a white wine, garlic, and spicy tomato sauce, and was cooked to perfection. The mussels were flavorful and the broth had the perfect balance of tomato and hot spice. I scooped up every last drop of the broth. \u003c/p>\n\u003cp>We next decided to share a salad and ordered the organic beet salad. This dish came with roasted beets, arugula, goat cheese, and a balsamic reduction dressing. The beets were tender and had a very fresh taste and were complemented by the fresh goat cheese. My mouth was happy. I actually could feel my energy level increase as I ate this dish. Kate loved it too and remarked at the freshness of the goat cheese. \u003c/p>\n\u003cp>For Kate’s main course, she ordered the anatra all’Arancio, or breast of duck. The duck, which is from Petaluma, was moist and tasty, and it had an orange brandy sauce that really complemented the meat. On the side was an incredible veggie soufflé. This unique side dish raised the bar for sides. It was warm and light and was half orange and half green. \u003c/p>\n\u003cp>For my main course, I ordered the wild boar and gnocchi. This is a hearty dish that any man would love. The meat was slow roasted and fell apart in my mouth. There was no gamey taste, but rather a savory meat and tomato flavor. The gnocchi was made fresh and was not lumpy or hard, but rather very light and melted into the meat flavors. I loved this comforting dish and left my plate clean. \u003c/p>\n\u003cp>For dessert we enjoyed a chocolate mousse with fresh fruit and Illy brand coffees. Illy is considered by many as the finest coffee in Italy and served at the choicest restaurants. The Illy coffee has that true Italian coffee flavor that is rare in the United States. \u003c/p>\n\u003cp>We lingered for another hour and relaxed and talked. We finally asked for our bill and the total for this large meal, with drinks, tip, and tax was $138.40. We then strolled around the downtown area under the stars. I highly recommend this restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed Risibisi Italian Restaurant:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nYou can include some of your comments from the original application form and add fun anecdotes or the disastrous details of your dining experience. Don’t be afraid to include information on the journey, parking and the neighborhood. Also think about whether you would return to the restaurant or recommend it to friends.\u003c/p>\n\u003cp>\tIt was harder for me to convince friends to accompany me to this restaurant, because it was an hour away h, however I got several to agree after watching a movie. I made reservations for 8:00 PM. The restaurant is open from 4:00 PM to 9:00 PM on Sundays. We drove up to Petaluma from Oakland, which took a little under an hour. Most of us have never been to Petaluma and we were surprised at how nice the downtown area looked, and Risibisi was pretty easy to find. We had to make a couple trips around the block to find parking. \u003c/p>\n\u003cp>\tWe arrived fifteen minutes early, and had to wait by the door for several minutes. There was no concierge, and at first it didn’t look like anyone was going to seat us. There was a man that may have been the sommelier, and he was the only one not wearing the black shirt and tie. He approached us after he filled a table’s decanter and apologized for the wait. I told him that we were early, but asked if it was okay to seat us. There was a group of four just leaving, and he seated us after their table was cleaned. \u003c/p>\n\u003cp>\tAs soon as we were seated, we were told of the items that they had run out of. One of the items happened to be what caught my attention immediately, which was the pan-seared Petaluma duck breast with orange-brandy herb sauce, and a vegetable soufflé. He left, and we waited for several minutes before one of the black-shirt waiters gave us more menus. My friends and I were debating on what to order, but our waiter again took a while to get back to us, so we had time to decide on appetizers, our individual entrées, and dessert.\u003c/p>\n\u003cp>\tOur waiter came and took our orders. We asked to start with the Triple Risibisi Bruschetta (not called exactly that) and organic baby spinach salad with caramelized onions, pecans, goat cheese, and a balsamic reduction. The Triple Risibisi Bruschetta consisted of a mushroom-topped bruschetta, one with goat cheese and smeared with sundried tomatoes, and the third had some other cheese. There were four of us, so not all of us were able to taste each bruschetta, but we all liked what each of us were able to taste. The spinach salad was also very good. The goat cheese was actually deep fried, and it was great. The balsamic reduction was also done just right; it was sweet but not too overpowering. We were able to savor each ingredient from the salad. Both starters tasted great, and I expected our entrées to be even better.\u003c/p>\n\u003cp>\tBefore our entrées arrived, they had started us off with some bread and bruschetta with tapenade, which was very good. The saltiness of the tapenade was a good balance with the natural sweetness of the bread. It was a great introduction to what we were about to get. \u003c/p>\n\u003cp>\tOur entrées consisted of gnocchi with pesto sauce, the house-made ravioli of the day, four Sonoma lamb chops with port balsamic reduction and roasted potatoes, and I ordered the gnocchi with wild boar sauce. My friend, who ordered the lamb, and I asked the waiter which wine would complement our meal. He recommended a couple of reds, the Bartolino for my friend, and the Primitivo for me. Our service seemed to have gotten better. Our waters were refilled in a timely manner, and our entrées came within a reasonable time.\u003c/p>\n\u003cp>\tWe tasted each other’s entrées, and I found the ravioli stuffing to be a bit too sweet for my taste and didn’t like it. My other friend’s gnocchi was light and fluffy. The pesto sauce was good, but nothing to go crazy about. My gnocchi had the same consistency as my friend’s, but I thought the sauce tasted a lot like SpaghettiOs, and my friends agreed. I’m not saying that SpaghettiOs are bad, that’s just what the dish reminded me of. I did finish my dish, and it went well with the recommended wine. My friend’s lamb was probably the best entrée of the four. The asparagus was cooked well, and the lamb was tender and not gamey at all. His dish was not perfect though; the roasted potatoes were so hard that you could hear us gnawing on them. The entrées did not impress us. We ordered our desserts and were almost disappointed again.\u003c/p>\n\u003cp>\tThe waiter told us that they might be out of the flourless chocolate pot de crème. He went to the back to go ask and he returned stating that there were two left. We told him that we wanted both and not to let anyone else order it. Our waiter arrived with the soufflés, and he assisted us by using two little spoons to crack open the soufflés while we poured the cream. We asked if we could have vanilla ice cream to go along with our dessert, and he brought out two vanilla gelatos in martini glasses. The soufflés were great, although we all thought they were supposed to be warm, but we found them to be cold. We later learned that the cream was too cold and that was what cooled down the soufflé. They did go well with the gelato. We finished the soufflé, and you could hear us scraping the bottom of the bowls. It was the perfect closer to the not so impressive entrées.\u003c/p>\n\u003cp>\tWhile waiting to pay our check, we were commenting on the atmosphere. The place was dimly lit, and there were little chairs hanging on the ceiling. There were original artworks on the wall that were also for sale. We agreed that the place was good, and the price was very reasonable for the portions we received, however the one-hour excursion to Petaluma was not worth the trip to Risibisi.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed Risibisi Italian Restaurant:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe visited Risibisi on a Thursday night with a 8 PM reservation. Having never visited the town of Petaluma, we took time to sightsee while looking for a parking space. Risibisi is located in downtown Petaluma. Parking wasn’t easy, but we arrived a half an hour early for our reservation. Once arriving at the restaurant, we were able to get a table right away. I really loved the decor of the restaurant: beautiful hardwood floors, wooden tables, and a giant mirror with antique framing. The tables were situated a little closer together than I would prefer. Fortunately for us, the table next to us had a great conversation going on between what appeared to be lifelong friends. \u003c/p>\n\u003cp>The restaurant was about half full when we arrived. The noise level was pleasant for such a small space. We started out with the carpaccio. It was yummy. The dish was really flavorful. The beef was marinated beautifully with a vinagrette and paired with fresh arugula and capers. There were also lemon slices included to add a little zest. For my main entree, I ordered gnocchi with pesto. The pesto had a nice mild flavor and was not overwhelming. Unfortunately, the gnocchi was slightly grainy. Overall, while I enjoyed the pesto, the gnocchi fell flat. Also, the dish needed something to bring it up a notch flavor-wise. A Bam! factor. I grabbed a bite of my sweetheart’s main entree, pollo Milanese. At first bite, I realized I had ordered the wrong dish! The chicken was cooked to perfection, as were the roasted potatoes that came along with it. The service was decent. Nothing special. Our server didn’t introduce himself as our server, but we assumed that was his identity, since he was wearing black and white attire and conveniently carrying a notepad. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, I am glad I got the chance to visit Risibisi and the town of Petaluma. I, more than likely, will not visit Risibisi in the future. The food was good, but not amazing enough to justify the hour and a half distance from my home.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Matthew:\u003c/strong> \"For my main course, I ordered the wild boar and gnocchi. This is a hearty dish that any man would love.\" \r\n\u003cstrong>Nino:\u003c/strong> \"My gnocchi had the same consistency as my friend's, but I thought the sauce tasted a lot like SpaghettiOs, and my friends agreed.\" \r\n\u003cstrong>Alexia:\u003c/strong> \"Overall, while I enjoyed the pesto, the gnocchi fell flat. Also, the dish needed something to bring it up a notch flavor-wise. A Bam! factor.\" ",
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"description": "Matthew: "For my main course, I ordered the wild boar and gnocchi. This is a hearty dish that any man would love." \r\nNino: "My gnocchi had the same consistency as my friend's, but I thought the sauce tasted a lot like SpaghettiOs, and my friends agreed." \r\nAlexia: "Overall, while I enjoyed the pesto, the gnocchi fell flat. Also, the dish needed something to bring it up a notch flavor-wise. A Bam! factor." ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Risibisi Italian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5125\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Risibisi Italian Restaurant:\u003c/strong> Monday, May 30, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nRisibisi restaurant is located in the historic downtown area of West Petaluma. It is located in an area of charming shops, many close to the Petaluma River. This is a great area to stroll, window shop, catch a movie, and, of course, dine. Risibisi, through their chef Giuliana Valesi, offers authentic Italian dining that is worth a drive from out of town. \u003c/p>\n\u003cp>I first went to Risibisi four years ago and immediately felt at home. My wife Kate and I had spent the past several years vacationing for weeks at a time in Italy, and had come to love the Italian way of dining and relaxing. \u003c/p>\n\u003cp>About a year ago, the charismatic owner, Marco Palmieri, found Chef Giuliana Valesi, and immediately hired her to run his kitchen. Valesi has spent the past forty years in the kitchen – twenty years in Italy and twenty years here in the United States. In an age of loud, celebrity chefs, the reserved Valesi believes in letting the food’s natural flavors speak for themselves. With an ever-changing menu that varies by season, her dishes are simple and flavorful and utilize natural ingredients at every opportunity. Her pastas and breads are made fresh on site every day, and she includes many vegetarian and vegan dishes on the menu. This seasonal, fresh emphasis, combined with Palmieri’s thirty years of working the front end of restaurants, creates a wonderfully authentic Italian dining experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kate and I have come to know most of the wait staff by name, which is easy to do since they are always so friendly. On our most recent visit, the wine steward, Jacob Gamba, suggested a glass of Italian Champagne or Prosecco, as we settled into our seats and, once again, felt at home with the brick walls, original Italian artwork, and glow from the onyx bar. We sipped our drinks and talked about the day’s events. Risibisi has a relaxing ambiance, and once you sit down to dine, no one rushes you. It’s the perfect place to have a two-, three-, or even four-hour dinner. \u003c/p>\n\u003cp>After decompressing, we ordered appetizers. To start things off, Jacob recommended the la burrata. This is a creamy type of mozzarella served with toasted baguette. Burrata must be extremely fresh and used within 48 hours of opening. The cheese, made in Italy by adding cream, was quite simply the best cheese I have ever tasted. I could not believe how light and fresh it tasted. The portion was so generous that I had to ask for more toast. Kate’s reaction was filled with even more praise than mine. This simply is a must-try dish that everyone should have at least once in their life.\u003c/p>\n\u003cp>Kate also ordered the Trio di Bruschetta Risibisi. This is a plate of three different bruschettas, each with unique and outstanding flavors. There was one with a sun-dried tomato pesto and goat cheese, another with wild mushroom and balsamic, and finally a grilled pear and Gorgonzola cheese. Kate was in heaven. She absolutely loved this dish and commented that each was outstanding and offered wonderfully different flavors. I ordered the cozze all marinara, or bowl of steamed mussels. This was served in a white wine, garlic, and spicy tomato sauce, and was cooked to perfection. The mussels were flavorful and the broth had the perfect balance of tomato and hot spice. I scooped up every last drop of the broth. \u003c/p>\n\u003cp>We next decided to share a salad and ordered the organic beet salad. This dish came with roasted beets, arugula, goat cheese, and a balsamic reduction dressing. The beets were tender and had a very fresh taste and were complemented by the fresh goat cheese. My mouth was happy. I actually could feel my energy level increase as I ate this dish. Kate loved it too and remarked at the freshness of the goat cheese. \u003c/p>\n\u003cp>For Kate’s main course, she ordered the anatra all’Arancio, or breast of duck. The duck, which is from Petaluma, was moist and tasty, and it had an orange brandy sauce that really complemented the meat. On the side was an incredible veggie soufflé. This unique side dish raised the bar for sides. It was warm and light and was half orange and half green. \u003c/p>\n\u003cp>For my main course, I ordered the wild boar and gnocchi. This is a hearty dish that any man would love. The meat was slow roasted and fell apart in my mouth. There was no gamey taste, but rather a savory meat and tomato flavor. The gnocchi was made fresh and was not lumpy or hard, but rather very light and melted into the meat flavors. I loved this comforting dish and left my plate clean. \u003c/p>\n\u003cp>For dessert we enjoyed a chocolate mousse with fresh fruit and Illy brand coffees. Illy is considered by many as the finest coffee in Italy and served at the choicest restaurants. The Illy coffee has that true Italian coffee flavor that is rare in the United States. \u003c/p>\n\u003cp>We lingered for another hour and relaxed and talked. We finally asked for our bill and the total for this large meal, with drinks, tip, and tax was $138.40. We then strolled around the downtown area under the stars. I highly recommend this restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed Risibisi Italian Restaurant:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nYou can include some of your comments from the original application form and add fun anecdotes or the disastrous details of your dining experience. Don’t be afraid to include information on the journey, parking and the neighborhood. Also think about whether you would return to the restaurant or recommend it to friends.\u003c/p>\n\u003cp>\tIt was harder for me to convince friends to accompany me to this restaurant, because it was an hour away h, however I got several to agree after watching a movie. I made reservations for 8:00 PM. The restaurant is open from 4:00 PM to 9:00 PM on Sundays. We drove up to Petaluma from Oakland, which took a little under an hour. Most of us have never been to Petaluma and we were surprised at how nice the downtown area looked, and Risibisi was pretty easy to find. We had to make a couple trips around the block to find parking. \u003c/p>\n\u003cp>\tWe arrived fifteen minutes early, and had to wait by the door for several minutes. There was no concierge, and at first it didn’t look like anyone was going to seat us. There was a man that may have been the sommelier, and he was the only one not wearing the black shirt and tie. He approached us after he filled a table’s decanter and apologized for the wait. I told him that we were early, but asked if it was okay to seat us. There was a group of four just leaving, and he seated us after their table was cleaned. \u003c/p>\n\u003cp>\tAs soon as we were seated, we were told of the items that they had run out of. One of the items happened to be what caught my attention immediately, which was the pan-seared Petaluma duck breast with orange-brandy herb sauce, and a vegetable soufflé. He left, and we waited for several minutes before one of the black-shirt waiters gave us more menus. My friends and I were debating on what to order, but our waiter again took a while to get back to us, so we had time to decide on appetizers, our individual entrées, and dessert.\u003c/p>\n\u003cp>\tOur waiter came and took our orders. We asked to start with the Triple Risibisi Bruschetta (not called exactly that) and organic baby spinach salad with caramelized onions, pecans, goat cheese, and a balsamic reduction. The Triple Risibisi Bruschetta consisted of a mushroom-topped bruschetta, one with goat cheese and smeared with sundried tomatoes, and the third had some other cheese. There were four of us, so not all of us were able to taste each bruschetta, but we all liked what each of us were able to taste. The spinach salad was also very good. The goat cheese was actually deep fried, and it was great. The balsamic reduction was also done just right; it was sweet but not too overpowering. We were able to savor each ingredient from the salad. Both starters tasted great, and I expected our entrées to be even better.\u003c/p>\n\u003cp>\tBefore our entrées arrived, they had started us off with some bread and bruschetta with tapenade, which was very good. The saltiness of the tapenade was a good balance with the natural sweetness of the bread. It was a great introduction to what we were about to get. \u003c/p>\n\u003cp>\tOur entrées consisted of gnocchi with pesto sauce, the house-made ravioli of the day, four Sonoma lamb chops with port balsamic reduction and roasted potatoes, and I ordered the gnocchi with wild boar sauce. My friend, who ordered the lamb, and I asked the waiter which wine would complement our meal. He recommended a couple of reds, the Bartolino for my friend, and the Primitivo for me. Our service seemed to have gotten better. Our waters were refilled in a timely manner, and our entrées came within a reasonable time.\u003c/p>\n\u003cp>\tWe tasted each other’s entrées, and I found the ravioli stuffing to be a bit too sweet for my taste and didn’t like it. My other friend’s gnocchi was light and fluffy. The pesto sauce was good, but nothing to go crazy about. My gnocchi had the same consistency as my friend’s, but I thought the sauce tasted a lot like SpaghettiOs, and my friends agreed. I’m not saying that SpaghettiOs are bad, that’s just what the dish reminded me of. I did finish my dish, and it went well with the recommended wine. My friend’s lamb was probably the best entrée of the four. The asparagus was cooked well, and the lamb was tender and not gamey at all. His dish was not perfect though; the roasted potatoes were so hard that you could hear us gnawing on them. The entrées did not impress us. We ordered our desserts and were almost disappointed again.\u003c/p>\n\u003cp>\tThe waiter told us that they might be out of the flourless chocolate pot de crème. He went to the back to go ask and he returned stating that there were two left. We told him that we wanted both and not to let anyone else order it. Our waiter arrived with the soufflés, and he assisted us by using two little spoons to crack open the soufflés while we poured the cream. We asked if we could have vanilla ice cream to go along with our dessert, and he brought out two vanilla gelatos in martini glasses. The soufflés were great, although we all thought they were supposed to be warm, but we found them to be cold. We later learned that the cream was too cold and that was what cooled down the soufflé. They did go well with the gelato. We finished the soufflé, and you could hear us scraping the bottom of the bowls. It was the perfect closer to the not so impressive entrées.\u003c/p>\n\u003cp>\tWhile waiting to pay our check, we were commenting on the atmosphere. The place was dimly lit, and there were little chairs hanging on the ceiling. There were original artworks on the wall that were also for sale. We agreed that the place was good, and the price was very reasonable for the portions we received, however the one-hour excursion to Petaluma was not worth the trip to Risibisi.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed Risibisi Italian Restaurant:\u003c/strong> Thursday, June 2, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe visited Risibisi on a Thursday night with a 8 PM reservation. Having never visited the town of Petaluma, we took time to sightsee while looking for a parking space. Risibisi is located in downtown Petaluma. Parking wasn’t easy, but we arrived a half an hour early for our reservation. Once arriving at the restaurant, we were able to get a table right away. I really loved the decor of the restaurant: beautiful hardwood floors, wooden tables, and a giant mirror with antique framing. The tables were situated a little closer together than I would prefer. Fortunately for us, the table next to us had a great conversation going on between what appeared to be lifelong friends. \u003c/p>\n\u003cp>The restaurant was about half full when we arrived. The noise level was pleasant for such a small space. We started out with the carpaccio. It was yummy. The dish was really flavorful. The beef was marinated beautifully with a vinagrette and paired with fresh arugula and capers. There were also lemon slices included to add a little zest. For my main entree, I ordered gnocchi with pesto. The pesto had a nice mild flavor and was not overwhelming. Unfortunately, the gnocchi was slightly grainy. Overall, while I enjoyed the pesto, the gnocchi fell flat. Also, the dish needed something to bring it up a notch flavor-wise. A Bam! factor. I grabbed a bite of my sweetheart’s main entree, pollo Milanese. At first bite, I realized I had ordered the wrong dish! The chicken was cooked to perfection, as were the roasted potatoes that came along with it. The service was decent. Nothing special. Our server didn’t introduce himself as our server, but we assumed that was his identity, since he was wearing black and white attire and conveniently carrying a notepad. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, I am glad I got the chance to visit Risibisi and the town of Petaluma. I, more than likely, will not visit Risibisi in the future. The food was good, but not amazing enough to justify the hour and a half distance from my home.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Elite Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5110\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/xDGVboX7pFs\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=Elite+Cafe+Inc,+2049+Fillmore+Street,+San+Francisco,+CA+94115-2708&aq=0&sll=37.788639,-122.433922&sspn=0.030523,0.075145&ie=UTF8&hq=Elite+Cafe+Inc,&hnear=2049+Fillmore+St,+San+Francisco,+California+94115&cid=15427317684917326852&ll=37.799205,-122.432671&spn=0.023737,0.036478&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=Elite+Cafe+Inc,+2049+Fillmore+Street,+San+Francisco,+CA+94115-2708&aq=0&sll=37.788639,-122.433922&sspn=0.030523,0.075145&ie=UTF8&hq=Elite+Cafe+Inc,&hnear=2049+Fillmore+St,+San+Francisco,+California+94115&cid=15427317684917326852&ll=37.799205,-122.432671&spn=0.023737,0.036478&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>\n2049 Fillmore Street (at California Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-346-8400\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:eat@TheEliteCafe.com\">eat@TheEliteCafe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.theelitecafe.com/\">TheEliteCafe.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/The-Elite-Cafe/234011456617880\">The Elite Cafe\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Peter B. Snyderman\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jerry Mendoza\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jerry Mendoza\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New Orleans\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Jambalaya, gumbo, jonnycakes, un-traditional New Orleans BBQ shrimp\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:00pm-6:00pm (Happy Hour), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-6:00pm (Happy Hour), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-6:00pm (Happy Hour), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-6:00pm (Happy Hour), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-6:00pm (Happy Hour), 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-3:00pm (brunch), 3:00pm-5:00pm (Happy Hour and afternoon menu) 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-3:00pm (brunch), 3:00pm-5:00pm (Happy Hour and afternoon menu) 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday) lunch (Saturday and Sunday), dinner, Happy Hour\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/elite-cafe\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly at brunch, otherwise only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Elite+Cafe+Inc,+2049+Fillmore+Street,+San+Francisco,+CA+94115-2708&hl=en&ll=37.788641,-122.433926&spn=0.009479,0.011941&sll=38.2353,-122.640542&sspn=0.075373,0.09553&z=17&iwloc=A\">Map\u003c/a>\u003cbr />\r\n2049 Fillmore Street \u003cbr />\r\nSan Francisco, CA 94115\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-346-8400\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.theelitecafe.com/\">TheEliteCafe.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=5110\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Elite Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5110\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/xDGVboX7pFs'\n title='//www.youtube.com/embed/xDGVboX7pFs'\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=Elite+Cafe+Inc,+2049+Fillmore+Street,+San+Francisco,+CA+94115-2708&aq=0&sll=37.788639,-122.433922&sspn=0.030523,0.075145&ie=UTF8&hq=Elite+Cafe+Inc,&hnear=2049+Fillmore+St,+San+Francisco,+California+94115&cid=15427317684917326852&ll=37.799205,-122.432671&spn=0.023737,0.036478&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=Elite+Cafe+Inc,+2049+Fillmore+Street,+San+Francisco,+CA+94115-2708&aq=0&sll=37.788639,-122.433922&sspn=0.030523,0.075145&ie=UTF8&hq=Elite+Cafe+Inc,&hnear=2049+Fillmore+St,+San+Francisco,+California+94115&cid=15427317684917326852&ll=37.799205,-122.432671&spn=0.023737,0.036478&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>\n2049 Fillmore Street (at California Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>https://www.youtube.com/embed/zJwEAwWzQ_U\u003c/p>\n\u003cp>\u003cstrong>2010 \u003ca href=\"http://www.argentowine.com\">Argento Torrontes,\u003c/a> Salta, Argentina $12\u003c/strong>\u003cbr>\nA real value, this aromatic wine is made with Torrontés, Argentina’s signature white grape. Crisp, citrusy flavors make it an ideal pick to pair with spicy grilled shrimp, curry dishes, and fresh cheese. \u003c/p>\n\u003cp>\u003cstrong>2009 \u003ca href=\"http://www.merryvale.com\">Merryvale\u003c/a> Pinot Noir, Carneros, California $35\u003c/strong>\u003cbr>\nPacked with red berry fruit flavors, this is quintessential California Pinot. A silky texture combines with a kick of fresh acidity to make this a mouthwateringly alluring red. A perfect partner for broiled salmon or mushroom-laden pork loin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/cp603-winetips400.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"598\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/cp603-winetips400.jpg\" alt=\"Leslie Sbrocco tasting wine from Check, Please! Bay Area episode 603\" title=\"Leslie Sbrocco tasting wine from Check, Please! Bay Area episode 603\" class=\"alignnone size-full wp-image-5149\">\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/zJwEAwWzQ_U'\n title='//www.youtube.com/embed/zJwEAwWzQ_U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>2010 \u003ca href=\"http://www.argentowine.com\">Argento Torrontes,\u003c/a> Salta, Argentina $12\u003c/strong>\u003cbr>\nA real value, this aromatic wine is made with Torrontés, Argentina’s signature white grape. Crisp, citrusy flavors make it an ideal pick to pair with spicy grilled shrimp, curry dishes, and fresh cheese. \u003c/p>\n\u003cp>\u003cstrong>2009 \u003ca href=\"http://www.merryvale.com\">Merryvale\u003c/a> Pinot Noir, Carneros, California $35\u003c/strong>\u003cbr>\nPacked with red berry fruit flavors, this is quintessential California Pinot. A silky texture combines with a kick of fresh acidity to make this a mouthwateringly alluring red. A perfect partner for broiled salmon or mushroom-laden pork loin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/cp603-winetips400.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"598\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/cp603-winetips400.jpg\" alt=\"Leslie Sbrocco tasting wine from Check, Please! Bay Area episode 603\" title=\"Leslie Sbrocco tasting wine from Check, Please! Bay Area episode 603\" class=\"alignnone size-full wp-image-5149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>The Elite Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5137\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed The Elite Cafe:\u003c/strong> Saturday, May 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLove, love, love, The Elite Café! It was recommended to me about five years ago, and I have not been able to stay away. It is located in the upper Fillmore district. The area is filled with a variety of restaurants and boutiques. Parking can be an issue, however, Elite Café does offer valet. The ambiance of this restaurant is super cozy. The walls are lined with private dining booths that come equipped with coat hangers. When going there I highly suggest requesting a booth. This place is drenched in mahogany: a mahogany bar, booths, and floors. The restaurant offers an extensive wine list. The food is always delicious from the starter to dessert. One of my favorite characteristics of Elite Café is the way they add their own unique spin on Southern comfort food. \u003c/p>\n\u003cp>On my latest visit to Elite Café, our party started with the California Seafood Gumbo, Meetinghouse Biscuits, and “down-home” cornbread. The gumbo is one of my absolute favorite items on the menu. What I enjoy most about the dish is it is the perfect mixture of an authentic New Orleans-style gumbo with California flair. Being a California girl that loves Southern food, I adore this dish. The roux of the gumbo feels very authentic New Orleans. However, the scallops, oysters, and bell peppers feel very California. This dish also includes shrimp and crabmeat. It is filled with seafood; Elite does not skimp on the ingredients. Another item not to be missed: the Meetinghouse Biscuits. These biscuits crumble at the touch and melt in your mouth. My mouth waters at the thought of them. Elite Café offers them frozen to take home too. However, I’ve never done that — I don’t have enough self-control! My main course, the red wine-braised beef brisket, was accompanied by spring green garlic grits and braised greens and fried okra. The beef was seasoned perfectly and so tender I didn’t need to use a knife. The grits were one of my favorites of the plate. I’m not sure why they are called “spring green,” but I do know they were delicious. There was definitely garlic in the taste, but they were not too garlicky, which was nice. I also tasted my honey’s jambalaya. This is another dish that Elite Café added a nice spin to. The jambalaya included duck confit. Duck is not a very common protein to add to jambalaya. This dish was delicious as well. \u003c/p>\n\u003cp>We ended our evening with freshly made beignets, and espresso ice cream. The dessert was not only beautiful to look at, but it was equally tasty. The light and fluffy beignets tasted as though they were delivered right out of the oven. The espresso ice cream was a great match because it was equally as light. Service was great. We were seated early for our reservation, and the waitress took time to answer all of our questions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In conclusion, I would highly suggest this restaurant to anyone who enjoys Cajun/Creole food. The prices are not cheap. However, for the level of service and the quality of food that is offered, the price is fair. The Elite Café is one my favorite restaurants in San Francisco for many reasons: great service, great location, consistency, and excellent food. Having dinner at Elite Café is like getting a nice warm hug from someone you love after a long cold day. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>ReviewedThe Elite Cafe:\u003c/strong> Friday, May 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Elite Café is located in one the best neighborhoods in all of San Francisco. There is an abundance of unique and upscale retail stores offering hard-to-find and one-of-kind designer clothing and other items. The small restaurant, situated in the heart of this eclectic neighborhood, was constructed in 1928 and, true to its original design, features a lovely Art Deco style. There is no artwork on the wall as to distract one’s eye from the architecture. There are private booths, sidewalk dining, and a nice central bar, as well. My wife Kate and I attended the Elite Café on a Friday night, and the restaurant was bustling. Clearly this is a very popular restaurant, as it was crowded and required near shouting to have a conversation. One couldn’t help but feel transported back in time to the 1940s or 50s. Everyone was excited to be there and having a great time. Unfortunately, my online reservation with Open Table was not transferred to the restaurant, and we were both worried for a bit that we would not be able to get a table. The sweet hostess said she would do her best and get us a table in about 45 minutes. So, I headed over to the bar to order a Citron and tonic for myself, and a dirty martini for the missus. Despite the large crowd, the bartender noticed me within seconds and made two perfect drinks. The two well drinks cost $18.50. \u003c/p>\n\u003cp>My wife was delighted to taste her drink so quickly. I decided to use the bathrooms, which were unfortunately but understandably, due to the large crowds, unisex. The architecture cried out that these bathrooms should be separate, and Kate, later in the evening after returning from the bathroom, remarked that no lady wants to use a man’s bathroom. When I returned from my trip to the bathroom, the hostess approached us and said that she had a table ready and it was a highly sought after booth, as well. Now that’s excellent service.\u003c/p>\n\u003cp>We settled in to enjoy our New Orleans-style dinner, so I ordered a half dozen oysters, a bowl of mussels, and Kate ordered the crab and artichoke fondue. I honestly felt that the oysters were delicious, but at $3.25 to $3.50 each, they were a bit over priced. The mussels on the other hand, at $11.00, were an exceptional value. This could have been a main course, and I could easily see coming back to the Elite Café just to have this alone. The mussels were served Cajun style with spicy sausages and a saffron broth. Yummy! Kate’s fondue lacked the cheese that one would expect from a fondue, in fact it had surprisingly little cheese, but I liked it. \u003c/p>\n\u003cp>The main courses arrived, and Kate enjoyed the house specialty jambalaya with fresh shrimp and duck confit. This tasted very fresh and hearty. Interestingly, or maybe by accident, it was made with very little rice and served in an iron skillet. I thought the skillet downplayed the dish and assumed it was chosen by tradition. I ordered the Alaskan halibut, and it was served natural-style with little seasoning. It came with crispy polenta that was creamy moist on the inside and also a grilled vegetable ratatouille that, unfortunately, was overpowered by balsamic vinegar and not eaten; a rare event. We also had a side of buttermilk-mashed potatoes, which were light and tasty. These certainly made up for the ratatouille. \u003c/p>\n\u003cp>For dessert we ordered beignets served with coffee ice cream and chocolate sauce. Beignets are a traditional New Orleans dessert, and we both really enjoyed them with our coffees. \u003c/p>\n\u003cp>In the end, we both enjoyed the Elite Café and appreciated both the service and its location. It offers a throwback décor and New Orleans cuisine. The popularity of the this restaurant speaks loud and clear, and while a couple dishes were a bit less than expected from a restaurant of this level, we had a wonderful overall experience and will return again.\u003c/p>\n\u003cp>The total bill including four well drinks, tax and tip was $185.50.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed The Elite Cafe:\u003c/strong> Friday, May 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Only a friend and I went this time, and we went right after work on a Friday night. I called earlier that day to make a reservation for 6:30 PM. We arrived 15 minutes early and were seated right away. We were given a choice to be seated outside, in a booth, or at a regular table. We decided to take the booth. The booth was hard to get into, unless you had twigs for thighs. Once in, we felt isolated from the rest of the restaurant, except with the occasional contact with our waiter.\u003c/p>\n\u003cp>\tOur waiter was very helpful, but it was getting to the point that he was starting to get pushy. He would ask us almost every two minutes if we were ready or if he can help us with anything else. Maybe it was our fault, because my friend and I were having a conversation and would glance at the menu from time to time. While looking at the menu, my expectation of the place was getting higher and higher. With a place called “The Elite,” the prices, and names like, “Elite’s Infamous Deviled Eggs,” you’re expecting to be blown away by every item on the menu. My expectation of the place became overly exaggerated. \u003c/p>\n\u003cp>\tWe started with a couple of cocktails. My friend had a Ketel One Dirty Martini, while I wanted to try something new, so I tried the Bananas Foster. My friend liked her martini, while I thought I ordered my cocktail too soon. It was sweet and would have served better as a dessert, and it also happened to be on the desert menu. It was dairy-based with three dried banana chips floating on top. It was very banana-e, it was good, but nothing special. The waiter came a couple minutes later, and we started our order.\u003c/p>\n\u003cp>\tWe ordered Elite’s Infamous Deviled Eggs. You have the option of ordering three, six, or twelve. We ordered the three, and they came on a long narrow serving dish peppered with paprika. I was expecting to be wowed, but I didn’t see anything special with the presentation or the flavor. I’m not saying that the eggs were bad, they were good. They were very creamy and had just the right amount of mustard, and the paprika gave them a nice kick, but I was expecting to be blown away since they were labeled “infamous.” I’ve had better deviled eggs served as hors d’oeuvres at weddings. A couple minutes later, our waiter came back and asked for the rest of our orders.\u003c/p>\n\u003cp>\tOur waiter, even though I found him pushy, was very helpful. We had several questions about the menu, and he helped us understand what we were going to order. For her entree, my friend ordered the grilled Niman Ranch pork chop with slow-cooked collard greens, red beans and rice, and caramelized shallot jus, and I ordered the hand-cut tagliatelle with local Dungeness crabmeat, asparagus, and saffron and shrimp sauce. We also ordered the Meetinghouse Biscuits, which gave us the option of four or seven pieces; we ordered the four pieces. We also ordered the fried okra and mashed potatoes. We were given a choice of buttermilk or goat cheese mashed potatoes, and we chose the goat chese. My friend and I complemented our entree with a glass of Hawk Crest Cabernet by Stag’s Leap and Cakebread Sauvignon Blanc respectively.\u003c/p>\n\u003cp>\tThe biscuits came first, and I was disappointed with the size. I was expecting the typical round biscuits, but these were baked brown, rather than golden brown, and were rectangular. They came with hand-whipped butter, and I took a bite with some butter and I found it surprisingly good. They had a nice sweetness to them, and the shell was nice and crispy while it was light and a bit dense, but not too dense, it was almost creamy inside; it melted in your mouth. The rest of our dishes arrived.\u003c/p>\n\u003cp>My friend’s pork chop was a nice portion. It had a cut of pork and it had a good amount of greens and red beans and rice on the side. I was disappointed with the portion of my entree; I was expecting a bit more for the price. Aside from the portion, the presentation was really nice and clean. The fried okra with a spicy aioli, and the mashed potatoes came along with our entrees. The okra was cut lengthwise and battered lightly. I dipped one and took a bite and I was surprised by its creaminess; it was really good. The mashed potato was also very delicious. My heightened expectation of the place was deservingly put back up there. \u003c/p>\n\u003cp>I tried my entrée, and my expectation was put back in place. I found it a bit bland and I really had to try to get as much of the sauce in every bite to get some flavor. Unfortunately, I didn’t think there was enough shrimp and saffron sauce. The crab added a bit of texture, but not much flavor. I wasn’t fully disappointed with my dish, but again, for the price I was expecting more. My friend’s dish didn’t fare any better. She gave me a taste, and we pretty much agreed on what we thought about it. The pork chop was excellent; it was moist and tender, although, the greens were undercooked. They still had some toughness to them, and they tried to be fancy with the red beans and rice by adding some sort of mango salsa that they could have left out. We did finish our entrees, but we kept going back to the fried okra and mashed potatoes; we could have ordered seconds.\u003c/p>\n\u003cp>We decided against ordering a second serving of the sides and went for the dessert. We asked for the dessert menu and we were deciding between the beignets with triple espresso bean ice cream and fudge sauce or the Maker’s Mark pecan pie with spiked whipped cream and cinnamon ice cream. We decided on the beignets and were delighted with our selection. I was again surprised with the presentation. The beignets had a darker color than what I’m used to and they were dusted with confectioners’ sugar. We dug into the triple espresso ice cream first and were floored by the flavor. It was probably the best coffee ice cream I’ve had so far. I thought the best way to eat the dessert was to take a piece of the beignet, a portion of the ice cream, and dip it into the fudge sauce. My friend agreed, and we cleaned up the plate, fighting for the last bite of ice cream. It was a nice way to end the meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While we were eating our dessert, the waiter dropped off the check. We took a look and were not too surprised with the total amount, considering the amount of food and drinks we ordered. The total was $137.04. While waiting for our waiter to return our card, my friend and I were observing the atmosphere. I was taking a peek out of our booth and found that the place had gotten more crowded; the concierge had a pack of patrons waiting to be seated. We also commented that I will probably only return on special occasions. We were joking that it’s probably too pricey for a first date place, it’s more fitting for a second anniversary.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Alexia:\u003c/strong> \"One of my favorite characteristics of Elite Café is the way they add their own unique spin on Southern comfort food.\" \r\n\u003cstrong>Matthew:\u003c/strong> \"The mussels on the other hand, at $11.00, were an exceptional value.\" \r\n\u003cstrong>Nino:\u003c/strong> \"We were joking that it's probably too pricey for a first date place, it's more fitting for a second anniversary.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Elite Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5137\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5091\">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/cp603iPod.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/alexia-smith-payne125x125.jpg\" alt=\"Alexia Smith-Payne\" title=\"Alexia Smith-Payne\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Elections Technician Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Elite Cafe\u003cbr>\n\u003cstrong>Reviewed The Elite Cafe:\u003c/strong> Saturday, May 28, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLove, love, love, The Elite Café! It was recommended to me about five years ago, and I have not been able to stay away. It is located in the upper Fillmore district. The area is filled with a variety of restaurants and boutiques. Parking can be an issue, however, Elite Café does offer valet. The ambiance of this restaurant is super cozy. The walls are lined with private dining booths that come equipped with coat hangers. When going there I highly suggest requesting a booth. This place is drenched in mahogany: a mahogany bar, booths, and floors. The restaurant offers an extensive wine list. The food is always delicious from the starter to dessert. One of my favorite characteristics of Elite Café is the way they add their own unique spin on Southern comfort food. \u003c/p>\n\u003cp>On my latest visit to Elite Café, our party started with the California Seafood Gumbo, Meetinghouse Biscuits, and “down-home” cornbread. The gumbo is one of my absolute favorite items on the menu. What I enjoy most about the dish is it is the perfect mixture of an authentic New Orleans-style gumbo with California flair. Being a California girl that loves Southern food, I adore this dish. The roux of the gumbo feels very authentic New Orleans. However, the scallops, oysters, and bell peppers feel very California. This dish also includes shrimp and crabmeat. It is filled with seafood; Elite does not skimp on the ingredients. Another item not to be missed: the Meetinghouse Biscuits. These biscuits crumble at the touch and melt in your mouth. My mouth waters at the thought of them. Elite Café offers them frozen to take home too. However, I’ve never done that — I don’t have enough self-control! My main course, the red wine-braised beef brisket, was accompanied by spring green garlic grits and braised greens and fried okra. The beef was seasoned perfectly and so tender I didn’t need to use a knife. The grits were one of my favorites of the plate. I’m not sure why they are called “spring green,” but I do know they were delicious. There was definitely garlic in the taste, but they were not too garlicky, which was nice. I also tasted my honey’s jambalaya. This is another dish that Elite Café added a nice spin to. The jambalaya included duck confit. Duck is not a very common protein to add to jambalaya. This dish was delicious as well. \u003c/p>\n\u003cp>We ended our evening with freshly made beignets, and espresso ice cream. The dessert was not only beautiful to look at, but it was equally tasty. The light and fluffy beignets tasted as though they were delivered right out of the oven. The espresso ice cream was a great match because it was equally as light. Service was great. We were seated early for our reservation, and the waitress took time to answer all of our questions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In conclusion, I would highly suggest this restaurant to anyone who enjoys Cajun/Creole food. The prices are not cheap. However, for the level of service and the quality of food that is offered, the price is fair. The Elite Café is one my favorite restaurants in San Francisco for many reasons: great service, great location, consistency, and excellent food. Having dinner at Elite Café is like getting a nice warm hug from someone you love after a long cold day. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/matthew-eshoo125x125.jpg\" alt=\"Matthew Eshoo\" title=\"Matthew Eshoo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Matthew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Appraiser\u003cbr>\n\u003cstrong>Location:\u003c/strong> Rohnert Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Risibisi Italian Restaurant\u003cbr>\n\u003cstrong>ReviewedThe Elite Cafe:\u003c/strong> Friday, May 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Elite Café is located in one the best neighborhoods in all of San Francisco. There is an abundance of unique and upscale retail stores offering hard-to-find and one-of-kind designer clothing and other items. The small restaurant, situated in the heart of this eclectic neighborhood, was constructed in 1928 and, true to its original design, features a lovely Art Deco style. There is no artwork on the wall as to distract one’s eye from the architecture. There are private booths, sidewalk dining, and a nice central bar, as well. My wife Kate and I attended the Elite Café on a Friday night, and the restaurant was bustling. Clearly this is a very popular restaurant, as it was crowded and required near shouting to have a conversation. One couldn’t help but feel transported back in time to the 1940s or 50s. Everyone was excited to be there and having a great time. Unfortunately, my online reservation with Open Table was not transferred to the restaurant, and we were both worried for a bit that we would not be able to get a table. The sweet hostess said she would do her best and get us a table in about 45 minutes. So, I headed over to the bar to order a Citron and tonic for myself, and a dirty martini for the missus. Despite the large crowd, the bartender noticed me within seconds and made two perfect drinks. The two well drinks cost $18.50. \u003c/p>\n\u003cp>My wife was delighted to taste her drink so quickly. I decided to use the bathrooms, which were unfortunately but understandably, due to the large crowds, unisex. The architecture cried out that these bathrooms should be separate, and Kate, later in the evening after returning from the bathroom, remarked that no lady wants to use a man’s bathroom. When I returned from my trip to the bathroom, the hostess approached us and said that she had a table ready and it was a highly sought after booth, as well. Now that’s excellent service.\u003c/p>\n\u003cp>We settled in to enjoy our New Orleans-style dinner, so I ordered a half dozen oysters, a bowl of mussels, and Kate ordered the crab and artichoke fondue. I honestly felt that the oysters were delicious, but at $3.25 to $3.50 each, they were a bit over priced. The mussels on the other hand, at $11.00, were an exceptional value. This could have been a main course, and I could easily see coming back to the Elite Café just to have this alone. The mussels were served Cajun style with spicy sausages and a saffron broth. Yummy! Kate’s fondue lacked the cheese that one would expect from a fondue, in fact it had surprisingly little cheese, but I liked it. \u003c/p>\n\u003cp>The main courses arrived, and Kate enjoyed the house specialty jambalaya with fresh shrimp and duck confit. This tasted very fresh and hearty. Interestingly, or maybe by accident, it was made with very little rice and served in an iron skillet. I thought the skillet downplayed the dish and assumed it was chosen by tradition. I ordered the Alaskan halibut, and it was served natural-style with little seasoning. It came with crispy polenta that was creamy moist on the inside and also a grilled vegetable ratatouille that, unfortunately, was overpowered by balsamic vinegar and not eaten; a rare event. We also had a side of buttermilk-mashed potatoes, which were light and tasty. These certainly made up for the ratatouille. \u003c/p>\n\u003cp>For dessert we ordered beignets served with coffee ice cream and chocolate sauce. Beignets are a traditional New Orleans dessert, and we both really enjoyed them with our coffees. \u003c/p>\n\u003cp>In the end, we both enjoyed the Elite Café and appreciated both the service and its location. It offers a throwback décor and New Orleans cuisine. The popularity of the this restaurant speaks loud and clear, and while a couple dishes were a bit less than expected from a restaurant of this level, we had a wonderful overall experience and will return again.\u003c/p>\n\u003cp>The total bill including four well drinks, tax and tip was $185.50.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/nino-manuel125x125.jpg\" alt=\"Nino Manuel\" title=\"Nino Manuel\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nino\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Systems Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Grand Oaks Restaurant and Sports Lounge\u003cbr>\n\u003cstrong>Reviewed The Elite Cafe:\u003c/strong> Friday, May 27, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Only a friend and I went this time, and we went right after work on a Friday night. I called earlier that day to make a reservation for 6:30 PM. We arrived 15 minutes early and were seated right away. We were given a choice to be seated outside, in a booth, or at a regular table. We decided to take the booth. The booth was hard to get into, unless you had twigs for thighs. Once in, we felt isolated from the rest of the restaurant, except with the occasional contact with our waiter.\u003c/p>\n\u003cp>\tOur waiter was very helpful, but it was getting to the point that he was starting to get pushy. He would ask us almost every two minutes if we were ready or if he can help us with anything else. Maybe it was our fault, because my friend and I were having a conversation and would glance at the menu from time to time. While looking at the menu, my expectation of the place was getting higher and higher. With a place called “The Elite,” the prices, and names like, “Elite’s Infamous Deviled Eggs,” you’re expecting to be blown away by every item on the menu. My expectation of the place became overly exaggerated. \u003c/p>\n\u003cp>\tWe started with a couple of cocktails. My friend had a Ketel One Dirty Martini, while I wanted to try something new, so I tried the Bananas Foster. My friend liked her martini, while I thought I ordered my cocktail too soon. It was sweet and would have served better as a dessert, and it also happened to be on the desert menu. It was dairy-based with three dried banana chips floating on top. It was very banana-e, it was good, but nothing special. The waiter came a couple minutes later, and we started our order.\u003c/p>\n\u003cp>\tWe ordered Elite’s Infamous Deviled Eggs. You have the option of ordering three, six, or twelve. We ordered the three, and they came on a long narrow serving dish peppered with paprika. I was expecting to be wowed, but I didn’t see anything special with the presentation or the flavor. I’m not saying that the eggs were bad, they were good. They were very creamy and had just the right amount of mustard, and the paprika gave them a nice kick, but I was expecting to be blown away since they were labeled “infamous.” I’ve had better deviled eggs served as hors d’oeuvres at weddings. A couple minutes later, our waiter came back and asked for the rest of our orders.\u003c/p>\n\u003cp>\tOur waiter, even though I found him pushy, was very helpful. We had several questions about the menu, and he helped us understand what we were going to order. For her entree, my friend ordered the grilled Niman Ranch pork chop with slow-cooked collard greens, red beans and rice, and caramelized shallot jus, and I ordered the hand-cut tagliatelle with local Dungeness crabmeat, asparagus, and saffron and shrimp sauce. We also ordered the Meetinghouse Biscuits, which gave us the option of four or seven pieces; we ordered the four pieces. We also ordered the fried okra and mashed potatoes. We were given a choice of buttermilk or goat cheese mashed potatoes, and we chose the goat chese. My friend and I complemented our entree with a glass of Hawk Crest Cabernet by Stag’s Leap and Cakebread Sauvignon Blanc respectively.\u003c/p>\n\u003cp>\tThe biscuits came first, and I was disappointed with the size. I was expecting the typical round biscuits, but these were baked brown, rather than golden brown, and were rectangular. They came with hand-whipped butter, and I took a bite with some butter and I found it surprisingly good. They had a nice sweetness to them, and the shell was nice and crispy while it was light and a bit dense, but not too dense, it was almost creamy inside; it melted in your mouth. The rest of our dishes arrived.\u003c/p>\n\u003cp>My friend’s pork chop was a nice portion. It had a cut of pork and it had a good amount of greens and red beans and rice on the side. I was disappointed with the portion of my entree; I was expecting a bit more for the price. Aside from the portion, the presentation was really nice and clean. The fried okra with a spicy aioli, and the mashed potatoes came along with our entrees. The okra was cut lengthwise and battered lightly. I dipped one and took a bite and I was surprised by its creaminess; it was really good. The mashed potato was also very delicious. My heightened expectation of the place was deservingly put back up there. \u003c/p>\n\u003cp>I tried my entrée, and my expectation was put back in place. I found it a bit bland and I really had to try to get as much of the sauce in every bite to get some flavor. Unfortunately, I didn’t think there was enough shrimp and saffron sauce. The crab added a bit of texture, but not much flavor. I wasn’t fully disappointed with my dish, but again, for the price I was expecting more. My friend’s dish didn’t fare any better. She gave me a taste, and we pretty much agreed on what we thought about it. The pork chop was excellent; it was moist and tender, although, the greens were undercooked. They still had some toughness to them, and they tried to be fancy with the red beans and rice by adding some sort of mango salsa that they could have left out. We did finish our entrees, but we kept going back to the fried okra and mashed potatoes; we could have ordered seconds.\u003c/p>\n\u003cp>We decided against ordering a second serving of the sides and went for the dessert. We asked for the dessert menu and we were deciding between the beignets with triple espresso bean ice cream and fudge sauce or the Maker’s Mark pecan pie with spiked whipped cream and cinnamon ice cream. We decided on the beignets and were delighted with our selection. I was again surprised with the presentation. The beignets had a darker color than what I’m used to and they were dusted with confectioners’ sugar. We dug into the triple espresso ice cream first and were floored by the flavor. It was probably the best coffee ice cream I’ve had so far. I thought the best way to eat the dessert was to take a piece of the beignet, a portion of the ice cream, and dip it into the fudge sauce. My friend agreed, and we cleaned up the plate, fighting for the last bite of ice cream. It was a nice way to end the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we were eating our dessert, the waiter dropped off the check. We took a look and were not too surprised with the total amount, considering the amount of food and drinks we ordered. The total was $137.04. While waiting for our waiter to return our card, my friend and I were observing the atmosphere. I was taking a peek out of our booth and found that the place had gotten more crowded; the concierge had a pack of patrons waiting to be seated. We also commented that I will probably only return on special occasions. We were joking that it’s probably too pricey for a first date place, it’s more fitting for a second anniversary.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s sixth season episode 2 (#602) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Nettie’s Crab Shack\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5007\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4958\">reviews\u003c/a> [CLOSED] \u003c/p>\n\u003cp>2) \u003cstrong>Walzwerk\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5011\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4975\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5017\">recipe\u003c/a> | \u003c/p>\n\u003cp> 3) \u003cstrong>Dragon Rouge Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5001\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4977\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/embed/EnHDdx70Wfg\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/cp602iPod.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>2009 \u003ca href=\"http://www.patzhall.com\">Patz & Hall\u003c/a> Chardonnay, Sonoma Coast, California $35\u003c/strong>\u003cbr>\nPatz & Hall crafts some of California’s (and the world’s) best Chardonnays. This one, hailing from the cool Sonoma coast, is elegant and crisp but still packed with rich fruit flavors and a kiss of oak. It’s a beauty that shows the heights Chardonnay can achieve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2009 \u003ca href=\"http://www.duttongoldfield.com\">Dutton Goldfield\u003c/a> Pinot Noir, “Dutton Ranch — Freestone Vineyard,” Russian River Valley, California $35\u003c/strong>\u003cbr>\nA star on the California Pinot scene, Dutton Goldfield’s wines rank among my favorites. This spicy, earthy red layered with succulent red berry notes, captures the true complexity of Pinot Noir. Still young, the wine will age for up to a decade…if you can hang on to it for that long.\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/cp602iPod.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>2009 \u003ca href=\"http://www.patzhall.com\">Patz & Hall\u003c/a> Chardonnay, Sonoma Coast, California $35\u003c/strong>\u003cbr>\nPatz & Hall crafts some of California’s (and the world’s) best Chardonnays. This one, hailing from the cool Sonoma coast, is elegant and crisp but still packed with rich fruit flavors and a kiss of oak. It’s a beauty that shows the heights Chardonnay can achieve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2009 \u003ca href=\"http://www.duttongoldfield.com\">Dutton Goldfield\u003c/a> Pinot Noir, “Dutton Ranch — Freestone Vineyard,” Russian River Valley, California $35\u003c/strong>\u003cbr>\nA star on the California Pinot scene, Dutton Goldfield’s wines rank among my favorites. This spicy, earthy red layered with succulent red berry notes, captures the true complexity of Pinot Noir. Still young, the wine will age for up to a decade…if you can hang on to it for that long.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Nettie’s Crab Shack: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4958\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/k6VV6x512Jg\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=Nettie's+Crab+Shack,+Union+Street,+San+Francisco,+CA&aq=0&sll=37.763311,-122.245034&sspn=0.009457,0.010117&ie=UTF8&hq=Nettie's+Crab+Shack,&hnear=Union+St,+San+Francisco,+California&cid=6960930614103357446&ll=37.809445,-122.432756&spn=0.023734,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Nettie's+Crab+Shack,+Union+Street,+San+Francisco,+CA&aq=0&sll=37.763311,-122.245034&sspn=0.009457,0.010117&ie=UTF8&hq=Nettie's+Crab+Shack,&hnear=Union+St,+San+Francisco,+California&cid=6960930614103357446&ll=37.809445,-122.432756&spn=0.023734,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2032 Union Street (at Buchanan)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-409-0300\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@nettiescrabshack.com\">info@nettiescrabshack.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nettiescrabshack.com\">nettiescrabshack.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Netties-Crab-Shack/146005996423\">Nettie’s Crab Shack\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/nettiescrabshak\">@nettiescrabshak\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Annette Yang and Brian Leitner\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brian Leitner\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Warm Dungeness crab roll, oyster po’boy, fish and chips, Cobb Louis, butterscotch pudding\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes, for parties of 6 or more.\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-409-0300\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@nettiescrabshack.com\">info@nettiescrabshack.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nettiescrabshack.com\">nettiescrabshack.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Netties-Crab-Shack/146005996423\">Nettie’s Crab Shack\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/nettiescrabshak\">@nettiescrabshak\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Annette Yang and Brian Leitner\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brian Leitner\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Warm Dungeness crab roll, oyster po’boy, fish and chips, Cobb Louis, butterscotch pudding\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes, for parties of 6 or more.\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Nettie’s Crab Shack: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5007\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/bob-bjorkquist125x125.jpg\" alt=\"Bob Bjorkquist\" title=\"Bob Bjorkquist\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nettie’s Crab Shack\u003cbr>\n\u003cstrong>Reviewed Nettie’s Crab Shack:\u003c/strong> Thursday, May 19, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBecause on street parking on Union can be difficult, I tried to time our arrival with the expiration of the parking meters at 6:00. I had to bite the bullet and park in the lot across the street ($10.00 for two hours).\u003c/p>\n\u003cp>Nettie’s has been a regular luncheon venue for me, my wife, and my mother-in-law for almost two years. We have enjoyed the open air setting of the restaurant and the causal, but professional, manner that we have had with each of our visits. But we have been in a rut, ordering the same bill of fare: one house salad, two oyster po’boy sandwiches, and a half carafe of wine. The sandwiches usually contain between four and six oysters and are accompanied by coleslaw and shoestring potatoes. The portion is such that half of the po’boy is boxed for dinner.\u003c/p>\n\u003cp>Without exception, we have been greeted by Nettie. I don’t think that she ever goes home. So when we walked in for dinner, she was shocked and inquired if anything was amiss. We sat at our favorite table in the alcove. Our waiter, Nick, offered a choice of still or sparking water. We started with a cocktail and appetizers, which consisted to two stuffed eggs with crab and two crab cakes with homemade shoestring potatoes with rosemary. It was a very nice sampler.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is the same for lunch and dinner, and there are three to four specials on the chalkboard, in addition to a variety of oysters. Tonight’s specials were grilled squid with fava beans, which I ordered, pan-seared halibut, which my other-in-law ordered, and pan-fried salmon. You have a choice of two sides of the eight options with the entrée. My wife decided on the Mediterranean mussels from Washington. We ordered a bottle of the house Chardonnay, which was Heron from Napa.\u003c/p>\n\u003cp>The service was prompt, and we all gave thumbs up on the presentations, portions and quality of the food, especially the mussels. We finished the meal with a large pot of French press coffee and a berry and apricot cobbler, which could have fed four. It was a satisfying dinner experience.\u003c/p>\n\u003cp>The only downside to Nettie’s is that the only meat dish is a hamburger, but this is a seafood restaurant, so what do you expect? On the plus side, we took our 20-year-old grandson to lunch, and he said the burger was one of the best he has eaten, and he loved the shoestring potatoes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/jacob-battersby125x125.jpg\" alt=\"Jacob Battersby\" title=\"Jacob Battersby\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jacob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Artist & Independent Music Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dragon Rouge Restaurant\u003cbr>\n\u003cstrong>Reviewed Nettie’s Crab Shack:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nNettie’s is a very cute place, tucked away within the heart of busy Union Street. There is a nice little deck out front that has a small bar, perfect for sunny day Bloody Marys and Mimosas. Unfortunately, all the seats outside were taken, so lounging in the sun was not in the cards for me this time around. That being the case, I strolled down the ramp that took me into the main restaurant. The first thing I noticed were the high ceilings and huge skylights which let in a nice, natural, soft light. The layout was very wide-open, which made for a great place to gather friends and have a large gathering, without feeling cramped.\u003c/p>\n\u003cp>I was greeted instantly as I came in, and the staff was very friendly all throughout. After being seated, I ordered a beer, and enjoyed its cool refreshment as the soft colors and warm light got me in a relaxed state. There was a baseball game on the television, and everything was all right.\u003c/p>\n\u003cp>When it came time to order, it was a tough decision, but being that I was at a “crab shack,” I had to go for some crab. I ordered the warm crab roll and was not disappointed. It came with a tasty little side salad of pickled okra, cornichons, and carrots, which was surprisingly good. The crab roll itself was fantastic, with generous portions of crab that came in a soft roll, toasted to perfection. The meat was very tender, and complemented nicely by the scallions and butter at the bottom of the roll. When the richness of the crab was too much too take, I would balance it all out with the rosemary shoestring potatoes that came with my dish. With their light saltiness and very crunchy texture, they were the perfect balance to my main course.\u003c/p>\n\u003cp>I enjoyed Nettie’s, and think that I would even more so if I had a party of friends that were in the mood to crack some crab and have some cocktails. This place is like a slice of Fisherman’s Wharf, minus all of the tourists and hullabaloo; perfect for social gatherings where you would like to have loud conversation and not feel like you are being a bother. \u003c/p>\n\u003cp>There were quite a few dishes on the menu that caught my eye, and I would definitely go back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/lori-herbert125x125.jpg\" alt=\"Lori Herbert\" title=\"Lori Herbert\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lori\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Technology Innovator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Walzwerk\u003cbr>\n\u003cstrong>Reviewed Nettie’s Crab Shack:\u003c/strong> Thursday, May 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy first venture to Nettie’s Crab Shack was a memorable and surprisingly tasty experience. I went with my husband, his sister, and our brother-in-law, which allowed us all to try a wide range of offerings.\u003c/p>\n\u003cp>We went on a Thursday night and gave up on street parking after circling around the neighborhood several times. Luckily we found a parking garage right across the street from Nettie’s Crab Shack ($10). As we emerged from the garage, Union Street was bustling, but Nettie’s seemed a bit lifeless in comparison to the other nearby restaurants. Fortunately, the interior was more inviting, though a bit sparse. We were warmly welcomed and seated at a table near the bar. Our waiter immediately brought us both still and sparkling water and was very knowledgeable about the menu and specials. There weren’t any off-the-beaten track beer options on the drink menu, but the guys were happy ordering a couple of Anchor Steams, which go so well with seafood. Us gals considered a variety of cocktails with enticing names, but ultimately unappealing ingredient combos, so I settled on ordering a glass of the Kung Fu Girl Riesling, and my sister-in-law had the Prosecco.\u003c/p>\n\u003cp>There were a variety of appetizers we all wanted to try, so we started with the Dungeness crab deviled eggs, spring pea soup, and New England clam chowder. My sister-in-law requested the two soups be split into four bowls for easier sharing, and we appreciated how obliging our waiter was. We toasted with our deviled eggs and all savored a simultaneous bite. This was a lovely way to “bait” the tastebuds, as their menu suggests. The soups were also very good and offered very distinct flavors. Us gals preferred the freshness of the spring pea soup, whereas the guys favored the chowder with smoked bacon. My in-laws were impressed with Nettie’s excellent selection of oysters and ordered a half-dozen Beau Soleil , which arrived perfectly chilled with a delicious mignonette.\u003c/p>\n\u003cp>Shortly after the first round of our feast, our main dishes arrived. I had the blackened halibut BLT and have to say that I had no idea what a remarkable treat I was in store for. This extraordinary sandwich came with both a side salad and the rosemary shoestring potatoes. Everything was perfectly seasoned, and the flavor combination was both unique and intoxicatingly good. \u003c/p>\n\u003cp>My husband had the linguini and clams in a white wine sauce with lemon and garlic. Although he didn’t rave about it, he did make his way through a very generous mound of clams. He did offer me a forkful, which was good, but nothing to rave about. Meanwhile, my in-laws shared the warm Maine lobster roll served with the rosemary shoestring potatoes. Once again, our waiter graciously pre-divided their order on two plates, and they were very happy with the taste of warm lobster combined with the thick, delectable cushions of bread made especially for Nettie’s at a local bakery.\u003c/p>\n\u003cp>You would think we wouldn’t have room for dessert after such a feast, but we couldn’t resist ordering the warm apricot-blueberry cobbler, and the butterscotch pudding. Both were very satisfying and excellent with a cup of coffee.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end, this was a very positive and pleasant experience, and we will definitely return to Nettie’s Crab Shack every once and while (or whenever that halibut BLT makes its siren call).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Nettie’s Crab Shack: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5007\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/bob-bjorkquist125x125.jpg\" alt=\"Bob Bjorkquist\" title=\"Bob Bjorkquist\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nettie’s Crab Shack\u003cbr>\n\u003cstrong>Reviewed Nettie’s Crab Shack:\u003c/strong> Thursday, May 19, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBecause on street parking on Union can be difficult, I tried to time our arrival with the expiration of the parking meters at 6:00. I had to bite the bullet and park in the lot across the street ($10.00 for two hours).\u003c/p>\n\u003cp>Nettie’s has been a regular luncheon venue for me, my wife, and my mother-in-law for almost two years. We have enjoyed the open air setting of the restaurant and the causal, but professional, manner that we have had with each of our visits. But we have been in a rut, ordering the same bill of fare: one house salad, two oyster po’boy sandwiches, and a half carafe of wine. The sandwiches usually contain between four and six oysters and are accompanied by coleslaw and shoestring potatoes. The portion is such that half of the po’boy is boxed for dinner.\u003c/p>\n\u003cp>Without exception, we have been greeted by Nettie. I don’t think that she ever goes home. So when we walked in for dinner, she was shocked and inquired if anything was amiss. We sat at our favorite table in the alcove. Our waiter, Nick, offered a choice of still or sparking water. We started with a cocktail and appetizers, which consisted to two stuffed eggs with crab and two crab cakes with homemade shoestring potatoes with rosemary. It was a very nice sampler.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is the same for lunch and dinner, and there are three to four specials on the chalkboard, in addition to a variety of oysters. Tonight’s specials were grilled squid with fava beans, which I ordered, pan-seared halibut, which my other-in-law ordered, and pan-fried salmon. You have a choice of two sides of the eight options with the entrée. My wife decided on the Mediterranean mussels from Washington. We ordered a bottle of the house Chardonnay, which was Heron from Napa.\u003c/p>\n\u003cp>The service was prompt, and we all gave thumbs up on the presentations, portions and quality of the food, especially the mussels. We finished the meal with a large pot of French press coffee and a berry and apricot cobbler, which could have fed four. It was a satisfying dinner experience.\u003c/p>\n\u003cp>The only downside to Nettie’s is that the only meat dish is a hamburger, but this is a seafood restaurant, so what do you expect? On the plus side, we took our 20-year-old grandson to lunch, and he said the burger was one of the best he has eaten, and he loved the shoestring potatoes.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/jacob-battersby125x125.jpg\" alt=\"Jacob Battersby\" title=\"Jacob Battersby\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jacob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Artist & Independent Music Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dragon Rouge Restaurant\u003cbr>\n\u003cstrong>Reviewed Nettie’s Crab Shack:\u003c/strong> Sunday, May 29, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nNettie’s is a very cute place, tucked away within the heart of busy Union Street. There is a nice little deck out front that has a small bar, perfect for sunny day Bloody Marys and Mimosas. Unfortunately, all the seats outside were taken, so lounging in the sun was not in the cards for me this time around. That being the case, I strolled down the ramp that took me into the main restaurant. The first thing I noticed were the high ceilings and huge skylights which let in a nice, natural, soft light. The layout was very wide-open, which made for a great place to gather friends and have a large gathering, without feeling cramped.\u003c/p>\n\u003cp>I was greeted instantly as I came in, and the staff was very friendly all throughout. After being seated, I ordered a beer, and enjoyed its cool refreshment as the soft colors and warm light got me in a relaxed state. There was a baseball game on the television, and everything was all right.\u003c/p>\n\u003cp>When it came time to order, it was a tough decision, but being that I was at a “crab shack,” I had to go for some crab. I ordered the warm crab roll and was not disappointed. It came with a tasty little side salad of pickled okra, cornichons, and carrots, which was surprisingly good. The crab roll itself was fantastic, with generous portions of crab that came in a soft roll, toasted to perfection. The meat was very tender, and complemented nicely by the scallions and butter at the bottom of the roll. When the richness of the crab was too much too take, I would balance it all out with the rosemary shoestring potatoes that came with my dish. With their light saltiness and very crunchy texture, they were the perfect balance to my main course.\u003c/p>\n\u003cp>I enjoyed Nettie’s, and think that I would even more so if I had a party of friends that were in the mood to crack some crab and have some cocktails. This place is like a slice of Fisherman’s Wharf, minus all of the tourists and hullabaloo; perfect for social gatherings where you would like to have loud conversation and not feel like you are being a bother. \u003c/p>\n\u003cp>There were quite a few dishes on the menu that caught my eye, and I would definitely go back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/lori-herbert125x125.jpg\" alt=\"Lori Herbert\" title=\"Lori Herbert\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lori\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Technology Innovator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Walzwerk\u003cbr>\n\u003cstrong>Reviewed Nettie’s Crab Shack:\u003c/strong> Thursday, May 26, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy first venture to Nettie’s Crab Shack was a memorable and surprisingly tasty experience. I went with my husband, his sister, and our brother-in-law, which allowed us all to try a wide range of offerings.\u003c/p>\n\u003cp>We went on a Thursday night and gave up on street parking after circling around the neighborhood several times. Luckily we found a parking garage right across the street from Nettie’s Crab Shack ($10). As we emerged from the garage, Union Street was bustling, but Nettie’s seemed a bit lifeless in comparison to the other nearby restaurants. Fortunately, the interior was more inviting, though a bit sparse. We were warmly welcomed and seated at a table near the bar. Our waiter immediately brought us both still and sparkling water and was very knowledgeable about the menu and specials. There weren’t any off-the-beaten track beer options on the drink menu, but the guys were happy ordering a couple of Anchor Steams, which go so well with seafood. Us gals considered a variety of cocktails with enticing names, but ultimately unappealing ingredient combos, so I settled on ordering a glass of the Kung Fu Girl Riesling, and my sister-in-law had the Prosecco.\u003c/p>\n\u003cp>There were a variety of appetizers we all wanted to try, so we started with the Dungeness crab deviled eggs, spring pea soup, and New England clam chowder. My sister-in-law requested the two soups be split into four bowls for easier sharing, and we appreciated how obliging our waiter was. We toasted with our deviled eggs and all savored a simultaneous bite. This was a lovely way to “bait” the tastebuds, as their menu suggests. The soups were also very good and offered very distinct flavors. Us gals preferred the freshness of the spring pea soup, whereas the guys favored the chowder with smoked bacon. My in-laws were impressed with Nettie’s excellent selection of oysters and ordered a half-dozen Beau Soleil , which arrived perfectly chilled with a delicious mignonette.\u003c/p>\n\u003cp>Shortly after the first round of our feast, our main dishes arrived. I had the blackened halibut BLT and have to say that I had no idea what a remarkable treat I was in store for. This extraordinary sandwich came with both a side salad and the rosemary shoestring potatoes. Everything was perfectly seasoned, and the flavor combination was both unique and intoxicatingly good. \u003c/p>\n\u003cp>My husband had the linguini and clams in a white wine sauce with lemon and garlic. Although he didn’t rave about it, he did make his way through a very generous mound of clams. He did offer me a forkful, which was good, but nothing to rave about. Meanwhile, my in-laws shared the warm Maine lobster roll served with the rosemary shoestring potatoes. Once again, our waiter graciously pre-divided their order on two plates, and they were very happy with the taste of warm lobster combined with the thick, delectable cushions of bread made especially for Nettie’s at a local bakery.\u003c/p>\n\u003cp>You would think we wouldn’t have room for dessert after such a feast, but we couldn’t resist ordering the warm apricot-blueberry cobbler, and the butterscotch pudding. Both were very satisfying and excellent with a cup of coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end, this was a very positive and pleasant experience, and we will definitely return to Nettie’s Crab Shack every once and while (or whenever that halibut BLT makes its siren call).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Walzwerk: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4975\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5017\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/G_YQ7HkOFr0\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=Walzwerk,+South+Van+Ness+Avenue,+San+Francisco,+CA&aq=0&sll=37.79756,-122.432842&sspn=0.018905,0.020235&ie=UTF8&hq=Walzwerk,&hnear=S+Van+Ness+Ave,+San+Francisco,+California&cid=3140183423363911073&ll=37.779263,-122.417393&spn=0.023744,0.036478&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=Walzwerk,+South+Van+Ness+Avenue,+San+Francisco,+CA&aq=0&sll=37.79756,-122.432842&sspn=0.018905,0.020235&ie=UTF8&hq=Walzwerk,&hnear=S+Van+Ness+Ave,+San+Francisco,+California&cid=3140183423363911073&ll=37.779263,-122.417393&spn=0.023744,0.036478&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>\n381 South Van Ness (at 15th)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-7181\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@walzwerk.com\">contact@walzwerk.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.walzwerk.com\">walzwerk.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/group.php?gid=32148163886\">Walzwerk\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Christiane Schmidt\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Medardo Amaya\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> German\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Soljanka (soup), Cold Dog (dessert), beef roulade\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 4 or more\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> For parties of more than 8, one week in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Walzwerk,+South+Van+Ness+Avenue,+San+Francisco,+CA&hl=en&sll=37.0625,-95.677068&sspn=46.812293,83.056641&z=15&iwloc=A\">Map\u003c/a>\u003cbr />\r\n381 South Van Ness \u003cbr />\r\nSan Francisco, CA 94103\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-551-7181\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.walzwerk.com\">walzwerk.com\u003c/a>\u003cbr />\r\n\u003ca href=\"https://ww2.kqed.org/checkplease/?p=4975\">\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 (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-7181\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@walzwerk.com\">contact@walzwerk.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.walzwerk.com\">walzwerk.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/group.php?gid=32148163886\">Walzwerk\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Christiane Schmidt\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Medardo Amaya\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> German\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Soljanka (soup), Cold Dog (dessert), beef roulade\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 4 or more\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> For parties of more than 8, one week in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Walzwerk: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5011\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5017\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/lori-herbert125x125.jpg\" alt=\"Lori Herbert\" title=\"Lori Herbert\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lori\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Technology Innovator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Walzwerk\u003cbr>\n\u003cstrong>Reviewed Walzwerk:\u003c/strong> Friday, May 13, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy husband took me to Walzwerk on our fourth date about eight years ago. At the time, I was a strict vegetarian and a bit worried about what I’d be able to order in an “East German” restaurant, but fortunately Walzwerk has amazing options for vegetarians as well as meat and potato fans. \u003c/p>\n\u003cp>Walzwerk has since become one of our regular spots since it makes for a great romantic date or a lively feast with friends and out-of-town visitors. We particularly love to go with first-timers since most tend to be pleasantly surprised with the charming, yet unusual ambiance of the place, from the ornate entry door (with the multilingual warning sign that you are leaving the American Sector) to the eastern block tchotchkes and décor.\u003c/p>\n\u003cp>On our most recent visit, we took a friend who was visiting for the weekend who had yet to experience the wonder of Walzwerk. We went on a Friday night, which can be a hectic time to go, but were pleased to find the place lively but not too crowded. If they are busy when you arrive, be prepared to walk through the front dining room and continue to the small, yet cozy, waiting area tucked in behind the bar. Sometimes this nook gets a bit packed, but the night we went, we sat right down and soaked up the atypical atmosphere while waiting for a table in the front window to be prepared for us. As with all other Walzwerk visits, there was a subtle sense of being transported to another place and time — perhaps to a hip, underground restaurant somewhere in Germany or Poland — and stuck in a fascinating inter-era limbo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a short wait, our server led us to our table and then brought us a typical Walzwerk treat — a small plate of canapé — when she came back for our drink order. The guys both asked for the Radeberger Pilsner, which is on draft, and I ordered a glass of Gewurtztraminer. Then we passed around the canapé and agreed that these little finger sandwiches are a simple, savory way to tease the tastebuds while waiting for drinks and appetizers to arrive.\u003c/p>\n\u003cp>We then ordered the potato pancakes since they are divine. One order is perfect for three folks to share and just enough to whet the appetite without being too filling before the main course. As usual, they were perfectly crispy on the outside, delectable on the whole, and served with sour cream, chives, and applesauce. Only one potato pancake per person certainly left us craving more, which is a good thing since most Walzwerk entrées come with a generous portion of creamy mashed potatoes.\u003c/p>\n\u003cp>For the main course, my friend and I both had the vegetarian schnitzel since I had raved to him about it, and my husband had the chicken breast stuffed with apples and bacon, since that is his absolute favorite item on the menu. As I explained to my friend, the vegetarian schnitzel is an inspired alternative to the traditional schnitzel and swaps out the pork loin for beets, carrots, and cauliflower that are then breaded and served with a homemade gravy (that is freshly innovated every time), mashed potatoes, and a cucumber salad. Though he is not a vegetarian, my friend loved this dish and did not miss having meat with his potatoes. Meanwhile my husband was blissfully enjoying his meal, so we each snuck a fork over to his plate and were impressed with the overall unique flavor combination of the apples, bacon, and cherries with the juicy, tender chicken breast. Last but not least, we ended this excellent meal with a slice of apple strudel, vanilla ice cream, three forks, and satisfied smiles all around.\u003c/p>\n\u003cp>After all these years, we, along with our guests, are never disappointed by a trip to Walzwerk. We never get tired of our favorite dishes and we like to explore other aspects of the menu and specials as well. We particularly love to eat at their tiny bar on a busy night and applaud the fun and funky bathroom with its eclectic collection of vinyl album covers and random tchotchkes. Needless to say, Walzwerk is a truly special, eccentric, and memorable restaurant that we will continue to enjoy time and time again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/bob-bjorkquist125x125.jpg\" alt=\"Bob Bjorkquist\" title=\"Bob Bjorkquist\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nettie’s Crab Shack\u003cbr>\n\u003cstrong>Reviewed Walzwerk:\u003c/strong> Tuesday, May 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalzwerk takes reservations for four or more, and since there were only three of us we arrived at 6:00 in hopes of being seated immediately. Fortunately, the dining room was half filled. \u003c/p>\n\u003cp>The waiter, Pascal, was an energetic young man who poured a sample of three white wines. To get in the mood for a German dinner, we decided on a light-bodied wine from Austria. This turned out to be the high point of my evening. \u003c/p>\n\u003cp>I ordered the special appetizer, a potato salad with sausage, which was comprised of large pieces of potato with some pickles and what resembled a ballpark frank. My companions split the house green salad, which was just lettuce. Pascal had disappeared, so Valerie took our entrée orders. I selected the Garlic Roast Pork, which was actually rolled pork that was served at room temperature. My daughter had the jager schnitzel, which covered the entire plate and was good. My mother-in-law ordered the recommended tri-tip sauerbraten, which had the consistency of leather and was drowned in the juice of the cabbage. We finished the dinner with what was billed as homemade apple strudel. \u003c/p>\n\u003cp>The restaurant is small, so the tables are close together, but the noise level was acceptable. There were three wait staff, who worked all of the tables, so we did not have an assigned person. The service was good, and the portions were on the large side, commensurate with the prices. By the time we finished dinner, the place was packed with what appeared to be from the neighborhood.\u003c/p>\n\u003cp>The atmosphere could be summed up by the three oversized pictures on the wall: Carl Marx, Joseph Lenin, and a third comrade. The “authentic” restaurant could have been located in East Germany before the Berlin Wall came down.\u003c/p>\n\u003cp>None of us had been to a German restaurant in over thirty years, and based on this experience, it may be another thirty years. But, if I were to try German food again, I would opt for the sister restaurant, Schmidt’s on Mission, which is up-scaled with a more varied menu with similar pricing.\u003c/p>\n\u003cp>My daughter felt that I was a little harsh, but was generally in agreement with my comments. Maybe it was just an off night, so I decided to read the newspaper critics’ reviews, which were mixed and generally gave the restaurant 2 out of 4 stars (Good). One review from 2011 on Zagat’s site probably summed up my feelings: “When it is good, it is tasty and wholesome. When it is bad it is heavy stodge.”\u003c/p>\n\u003cp>PS: Walzwerk is on Restaurant.com, so the discount made the evening a little more acceptable.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/jacob-battersby125x125.jpg\" alt=\"Jacob Battersby\" title=\"Jacob Battersby\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Jacob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Artist & Independent Music Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dragon Rouge Restaurant\u003cbr>\n\u003cstrong>Reviewed Walzwerk:\u003c/strong> Saturday, May 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalzwerk was such a pleasant surprise! I had eaten at Schmidt’s about two weeks previous and, in my opinion, this was ten times better! The service was quick and friendly, and the food was incredible!\u003c/p>\n\u003cp>I started off with an ice-cold Franziskaner beer as my date and I sat back and appreciated the décor, which both of us agreed transferred us to another country and time. It felt like we had hopped on a plane and arrived in East Berlin, walking into a cozy restaurant filled with warm candles, small intimate tables, soft lighting, and many fun pictures of the surrounding country and its heroes adorning the wall.\u003c/p>\n\u003cp>The waitresses were very nice and despite a very busy dinner rush, they were able to get our orders taken fairly quickly while providing kind words and eye contact, which I appreciated very much. The food arrived within ten minutes of our order, which is always a cool thing. The first appetizer was a white bean soup that had pieces of soft smoked pork loin in it! So very tasty and hearty! Loved every bite. The next appetizer was the smoked salmon plate, which came with thinly sliced onion, capers, small pieces of pumpernickel bread, and a very yummy beet salad that had a touch of dill.\u003c/p>\n\u003cp>For our main dish we selected the chicken breast, stuffed with apples and bacon and covered with a light, sun-dried cherry sauce. So good!!! I couldn’t even finish my plate, despite us sharing the entrée! Lots of food, and it was very filling. The flavors were all distinct and pleasurable. It wasn’t the normal kind of food I am used to, and it was quite a special treat.\u003c/p>\n\u003cp>Though very full, we pushed on and ordered the chocolate pudding with vanilla sauce. Wow. Yes. Lucky for the “extra dessert chamber” in my stomach, because this stuff was delish and we wanted to enjoy every bite. Not too sweet. Just right. And cool. A cool and tasty way to finish off the night.\u003c/p>\n\u003cp>I loved Walzwerk and would recommend it to anyone as a fun place to dine for an intimate date or for a party of folks who would like to feel displaced and safe…cozy and adventurous…right in their own backyards.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What I wouldn’t recommend is a 25-block walk afterwards, up the hills, and to a party on 23rd and Dolores. That’s what we did. Let your food settle first. Yikes.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Lori:\u003c/strong> \"At the time, I was a strict vegetarian and a bit worried about what I’d be able to order in an 'East German' restaurant, but fortunately Walzwerk has amazing options for vegetarians as well as meat and potato fans.\" \r\n\u003cstrong>Bob:\u003c/strong> \"If I were to try German food again, I would opt for the sister restaurant, Schmidt’s on Mission.\"\r\n\u003cstrong>Jacob:\u003c/strong> \"The food arrived within ten minutes of our order, which is always a cool thing.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Walzwerk: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5011\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5017\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">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/cp602iPod.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/lori-herbert125x125.jpg\" alt=\"Lori Herbert\" title=\"Lori Herbert\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lori\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Technology Innovator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Walzwerk\u003cbr>\n\u003cstrong>Reviewed Walzwerk:\u003c/strong> Friday, May 13, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy husband took me to Walzwerk on our fourth date about eight years ago. At the time, I was a strict vegetarian and a bit worried about what I’d be able to order in an “East German” restaurant, but fortunately Walzwerk has amazing options for vegetarians as well as meat and potato fans. \u003c/p>\n\u003cp>Walzwerk has since become one of our regular spots since it makes for a great romantic date or a lively feast with friends and out-of-town visitors. We particularly love to go with first-timers since most tend to be pleasantly surprised with the charming, yet unusual ambiance of the place, from the ornate entry door (with the multilingual warning sign that you are leaving the American Sector) to the eastern block tchotchkes and décor.\u003c/p>\n\u003cp>On our most recent visit, we took a friend who was visiting for the weekend who had yet to experience the wonder of Walzwerk. We went on a Friday night, which can be a hectic time to go, but were pleased to find the place lively but not too crowded. If they are busy when you arrive, be prepared to walk through the front dining room and continue to the small, yet cozy, waiting area tucked in behind the bar. Sometimes this nook gets a bit packed, but the night we went, we sat right down and soaked up the atypical atmosphere while waiting for a table in the front window to be prepared for us. As with all other Walzwerk visits, there was a subtle sense of being transported to another place and time — perhaps to a hip, underground restaurant somewhere in Germany or Poland — and stuck in a fascinating inter-era limbo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a short wait, our server led us to our table and then brought us a typical Walzwerk treat — a small plate of canapé — when she came back for our drink order. The guys both asked for the Radeberger Pilsner, which is on draft, and I ordered a glass of Gewurtztraminer. Then we passed around the canapé and agreed that these little finger sandwiches are a simple, savory way to tease the tastebuds while waiting for drinks and appetizers to arrive.\u003c/p>\n\u003cp>We then ordered the potato pancakes since they are divine. One order is perfect for three folks to share and just enough to whet the appetite without being too filling before the main course. As usual, they were perfectly crispy on the outside, delectable on the whole, and served with sour cream, chives, and applesauce. Only one potato pancake per person certainly left us craving more, which is a good thing since most Walzwerk entrées come with a generous portion of creamy mashed potatoes.\u003c/p>\n\u003cp>For the main course, my friend and I both had the vegetarian schnitzel since I had raved to him about it, and my husband had the chicken breast stuffed with apples and bacon, since that is his absolute favorite item on the menu. As I explained to my friend, the vegetarian schnitzel is an inspired alternative to the traditional schnitzel and swaps out the pork loin for beets, carrots, and cauliflower that are then breaded and served with a homemade gravy (that is freshly innovated every time), mashed potatoes, and a cucumber salad. Though he is not a vegetarian, my friend loved this dish and did not miss having meat with his potatoes. Meanwhile my husband was blissfully enjoying his meal, so we each snuck a fork over to his plate and were impressed with the overall unique flavor combination of the apples, bacon, and cherries with the juicy, tender chicken breast. Last but not least, we ended this excellent meal with a slice of apple strudel, vanilla ice cream, three forks, and satisfied smiles all around.\u003c/p>\n\u003cp>After all these years, we, along with our guests, are never disappointed by a trip to Walzwerk. We never get tired of our favorite dishes and we like to explore other aspects of the menu and specials as well. We particularly love to eat at their tiny bar on a busy night and applaud the fun and funky bathroom with its eclectic collection of vinyl album covers and random tchotchkes. Needless to say, Walzwerk is a truly special, eccentric, and memorable restaurant that we will continue to enjoy time and time again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/bob-bjorkquist125x125.jpg\" alt=\"Bob Bjorkquist\" title=\"Bob Bjorkquist\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nettie’s Crab Shack\u003cbr>\n\u003cstrong>Reviewed Walzwerk:\u003c/strong> Tuesday, May 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalzwerk takes reservations for four or more, and since there were only three of us we arrived at 6:00 in hopes of being seated immediately. Fortunately, the dining room was half filled. \u003c/p>\n\u003cp>The waiter, Pascal, was an energetic young man who poured a sample of three white wines. To get in the mood for a German dinner, we decided on a light-bodied wine from Austria. This turned out to be the high point of my evening. \u003c/p>\n\u003cp>I ordered the special appetizer, a potato salad with sausage, which was comprised of large pieces of potato with some pickles and what resembled a ballpark frank. My companions split the house green salad, which was just lettuce. Pascal had disappeared, so Valerie took our entrée orders. I selected the Garlic Roast Pork, which was actually rolled pork that was served at room temperature. My daughter had the jager schnitzel, which covered the entire plate and was good. My mother-in-law ordered the recommended tri-tip sauerbraten, which had the consistency of leather and was drowned in the juice of the cabbage. We finished the dinner with what was billed as homemade apple strudel. \u003c/p>\n\u003cp>The restaurant is small, so the tables are close together, but the noise level was acceptable. There were three wait staff, who worked all of the tables, so we did not have an assigned person. The service was good, and the portions were on the large side, commensurate with the prices. By the time we finished dinner, the place was packed with what appeared to be from the neighborhood.\u003c/p>\n\u003cp>The atmosphere could be summed up by the three oversized pictures on the wall: Carl Marx, Joseph Lenin, and a third comrade. The “authentic” restaurant could have been located in East Germany before the Berlin Wall came down.\u003c/p>\n\u003cp>None of us had been to a German restaurant in over thirty years, and based on this experience, it may be another thirty years. But, if I were to try German food again, I would opt for the sister restaurant, Schmidt’s on Mission, which is up-scaled with a more varied menu with similar pricing.\u003c/p>\n\u003cp>My daughter felt that I was a little harsh, but was generally in agreement with my comments. Maybe it was just an off night, so I decided to read the newspaper critics’ reviews, which were mixed and generally gave the restaurant 2 out of 4 stars (Good). One review from 2011 on Zagat’s site probably summed up my feelings: “When it is good, it is tasty and wholesome. When it is bad it is heavy stodge.”\u003c/p>\n\u003cp>PS: Walzwerk is on Restaurant.com, so the discount made the evening a little more acceptable.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/jacob-battersby125x125.jpg\" alt=\"Jacob Battersby\" title=\"Jacob Battersby\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Jacob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Artist & Independent Music Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dragon Rouge Restaurant\u003cbr>\n\u003cstrong>Reviewed Walzwerk:\u003c/strong> Saturday, May 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalzwerk was such a pleasant surprise! I had eaten at Schmidt’s about two weeks previous and, in my opinion, this was ten times better! The service was quick and friendly, and the food was incredible!\u003c/p>\n\u003cp>I started off with an ice-cold Franziskaner beer as my date and I sat back and appreciated the décor, which both of us agreed transferred us to another country and time. It felt like we had hopped on a plane and arrived in East Berlin, walking into a cozy restaurant filled with warm candles, small intimate tables, soft lighting, and many fun pictures of the surrounding country and its heroes adorning the wall.\u003c/p>\n\u003cp>The waitresses were very nice and despite a very busy dinner rush, they were able to get our orders taken fairly quickly while providing kind words and eye contact, which I appreciated very much. The food arrived within ten minutes of our order, which is always a cool thing. The first appetizer was a white bean soup that had pieces of soft smoked pork loin in it! So very tasty and hearty! Loved every bite. The next appetizer was the smoked salmon plate, which came with thinly sliced onion, capers, small pieces of pumpernickel bread, and a very yummy beet salad that had a touch of dill.\u003c/p>\n\u003cp>For our main dish we selected the chicken breast, stuffed with apples and bacon and covered with a light, sun-dried cherry sauce. So good!!! I couldn’t even finish my plate, despite us sharing the entrée! Lots of food, and it was very filling. The flavors were all distinct and pleasurable. It wasn’t the normal kind of food I am used to, and it was quite a special treat.\u003c/p>\n\u003cp>Though very full, we pushed on and ordered the chocolate pudding with vanilla sauce. Wow. Yes. Lucky for the “extra dessert chamber” in my stomach, because this stuff was delish and we wanted to enjoy every bite. Not too sweet. Just right. And cool. A cool and tasty way to finish off the night.\u003c/p>\n\u003cp>I loved Walzwerk and would recommend it to anyone as a fun place to dine for an intimate date or for a party of folks who would like to feel displaced and safe…cozy and adventurous…right in their own backyards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "The flip side of gentrification, told through one town",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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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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