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"content": "\u003cp>\u003cstrong>Walzwerk: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4975\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5011\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4954\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Cold Dog\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Medardo Amaya\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> German\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional East German chocolate cake made with layers of butter cookies.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3 eggs\u003cbr>\n150 grams powdered sugar\u003cbr>\n50 grams cocoa powder\u003cbr>\n1/3 tablespoon ground coffee\u003cbr>\n1 1/2 pack of Leibnitz butter cookies\u003cbr>\n300 grams palmin (coconut butter/coconut fat)\u003cbr>\n40 mL rum\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using an electric mixer, beat eggs, powdered sugar, cocoa powder, and ground coffee together.\u003c/p>\n\u003cp>2. Line entire surface of a loaf pan with plastic wrap.\u003c/p>\n\u003cp>3. Warm up the palmin over medium heat. Take care that the palmin doesn’t get too hot. As soon as it becomes liquefied, take it off the heat.\u003c/p>\n\u003cp>4. While the electric mixer is running, slowly add the warm, soft palmin to the chocolate mixture. Add the rum. This has to be done slowly and while the mixture is in constant motion, yet fast enough that the chocolate mixture stays liquid. \u003c/p>\n\u003cp>5.Pour a thin layer of the chocolate mixture into the loaf pan, follow with one layer of butter cookies. Take care to make sure the cookies reach the corners.\u003c/p>\n\u003cp>6. Continue alternating layers of chocolate and cookies until you have at least 6 total layers.\u003c/p>\n\u003cp>7. Chill in fridge for at least two hours.\u003c/p>\n\u003cp>8. Done.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in cold slices with a little powdered sugar on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nCoffee or a dessert wine. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3 eggs\u003cbr>\n150 grams powdered sugar\u003cbr>\n50 grams cocoa powder\u003cbr>\n1/3 tablespoon ground coffee\u003cbr>\n1 1/2 pack of Leibnitz butter cookies\u003cbr>\n300 grams palmin (coconut butter/coconut fat)\u003cbr>\n40 mL rum\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using an electric mixer, beat eggs, powdered sugar, cocoa powder, and ground coffee together.\u003c/p>\n\u003cp>2. Line entire surface of a loaf pan with plastic wrap.\u003c/p>\n\u003cp>3. Warm up the palmin over medium heat. Take care that the palmin doesn’t get too hot. As soon as it becomes liquefied, take it off the heat.\u003c/p>\n\u003cp>4. While the electric mixer is running, slowly add the warm, soft palmin to the chocolate mixture. Add the rum. This has to be done slowly and while the mixture is in constant motion, yet fast enough that the chocolate mixture stays liquid. \u003c/p>\n\u003cp>5.Pour a thin layer of the chocolate mixture into the loaf pan, follow with one layer of butter cookies. Take care to make sure the cookies reach the corners.\u003c/p>\n\u003cp>6. Continue alternating layers of chocolate and cookies until you have at least 6 total layers.\u003c/p>\n\u003cp>7. Chill in fridge for at least two hours.\u003c/p>\n\u003cp>8. Done.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in cold slices with a little powdered sugar on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nCoffee or a dessert wine. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Dragon Rouge: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4977\">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/M8khMWRjedY\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=dragon+rouge+2337+Blanding+Avenue+Alameda+CA+94501++&aq=&sll=37.269174,-119.306607&sspn=17.229575,17.490234&ie=UTF8&hq=dragon+rouge&hnear=2337+Blanding+Ave,+Alameda,+California+94501&t=m&cid=8650697262879942525&ll=37.781705,-122.232256&spn=0.023743,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=dragon+rouge+2337+Blanding+Avenue+Alameda+CA+94501++&aq=&sll=37.269174,-119.306607&sspn=17.229575,17.490234&ie=UTF8&hq=dragon+rouge&hnear=2337+Blanding+Ave,+Alameda,+California+94501&t=m&cid=8650697262879942525&ll=37.781705,-122.232256&spn=0.023743,0.036478&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>\n2337 Blanding Avenue (at 29th Ave.)\u003cbr>\nAlameda, CA 94501\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-521-1800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dan@dragonrougerestaurant.com\">dan@dragonrougerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dragonrougerestaurant.com\">dragonrougerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Dragon-Rouge/90545225484\">Dragon Rouge\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/Dragon_Rouge\">@Dragon_Rouge\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jimmy Luu, Scott Luu (brothers), and Dany Nguyen (cousin)\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mai Cao (mother of the Luu brothers)\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Phantastic Roll, mango salad, seabass claypot, Bouncing Beef\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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\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> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late-night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music and live DJ on scheduled weekends\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/zoLz3\">Map\u003c/a>\u003cbr />\r\n2337 Blanding Avenue \u003cbr />\r\nAlameda, CA 94501\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 510-521-1800\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dragonrougerestaurant.com\">dragonrougerestaurant.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4977\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-521-1800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dan@dragonrougerestaurant.com\">dan@dragonrougerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dragonrougerestaurant.com\">dragonrougerestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Dragon-Rouge/90545225484\">Dragon Rouge\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/Dragon_Rouge\">@Dragon_Rouge\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jimmy Luu, Scott Luu (brothers), and Dany Nguyen (cousin)\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mai Cao (mother of the Luu brothers)\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Phantastic Roll, mango salad, seabass claypot, Bouncing Beef\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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\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> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late-night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music and live DJ on scheduled weekends\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Dragon Rouge Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5001\">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/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 Dragon Rouge Restaurant:\u003c/strong> Sunday, May 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had a lovely dinner at Dragon Rouge on a lazy Sunday. As always, the food, service, and atmosphere were great. We started off with a delightfully-thirst-quenching Aloe Saketini and then dove right in with the Phantastic Rolls, which is a traditional spring roll (filled with mint, hard-boiled egg, and lettuce) that is wrapped around a fried pork imperial roll, all served with a Sriracha peanut sauce. The soft and crunchy textures blended perfectly, as did the sweet and spicy of the dipping sauce. \u003c/p>\n\u003cp>We chose the mango salad with grilled chicken as a second course, and it was wonderful. We loved the fried shallots, thin mango slices, mint, cabbage, and the light chili dressing it came with. The hot grilled chicken and crispy shrimp crackers on the side were a perfect accent. Such fun flavors and beautifully presented!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our main dishes, we chose the catfish claypot and the Bouncing Beef. The catfish came to us bubbling and gorgeously designed with big tender chunks of fish along with broccoli, red and green peppers, garlic, zucchini, and onion in a tasty nuoc mam sauce. This was my favorite dish of the night as it was cold outside and the claypot was very hot and nourishing. Along with the claypot, we had a bowl of coconut rice, which complemented the slight spice of the catfish and vegetables with its soft sweetness. In addition to the fish, we had the always delicious Bouncing Beef, which consists of wok-fired filet mignon cubes lain over a bed of greens and served with a lime-pepper dipping sauce. The meat is so tender and juicy it makes my mouth water thinking of it right now!\u003c/p>\n\u003cp>For dessert we enjoyed fried banana samosas, served with a scoop of French vanilla ice cream and a sprig of fresh mint. It was the perfect amount and just sweet enough. Again, a nice blend of the hot samosas and the cool ice cream. They seem to have the balance game down proper. Very good! \u003c/p>\n\u003cp>One of the things I like about Dragon Rouge is the great music that plays softly, and all of the local art that is displayed on the walls, which I have noticed changes quite frequently. It feels comfortable and friendly, kind of like the town of Alameda that the restaurant is nestled in.\u003c/p>\n\u003cp>After dinner we took a nice walk to the Alameda beach and watched the sun set over San Francisco.\u003cbr>\nIt was a lovely evening.\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 Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived a little before 6:00 and we were advised that happy hour extended to 6:00 (two-for-one drinks), so we ordered cocktails. We surveyed the extensive menu and decided that since we were unfamiliar with Vietnamese cuisine, we should try a variety of options. Our waitress, Vera, agreed with us. She had been with the restaurant since it opened in 2006, and you could tell that she enjoyed her work.\u003c/p>\n\u003cp>We started with the Dizzy Dragon Sampler of four rolls, two of which were wrapped and two deep fried. Each was unique and quite good. The timing was perfect to have the second cocktail. \u003c/p>\n\u003cp>The main course was the Dragon Mekong BBQ Meat Platter, which consisted of chicken, pork, shrimp, and mango steak accompanied with noodles. Since my wife prefers veggies, we ordered sides of sautéed vegetables and garlic broccoli. There was enough food to feed four adults.\u003c/p>\n\u003cp>Unfortunately, we were so full that we passed on dessert. But, the table next to us had the Banana Somosas with ice cream and that looked delicious. One of their entrees was the Sizzling Sea Bass, which looked and smelled equally good.\u003c/p>\n\u003cp>The restaurant was very lively and several of the tables included parent(s) with small children. Because of the large and diverse menu, everyone seemed to be enjoying their selections.\u003c/p>\n\u003cp>The service was excellent and this was a very good introduction to Vietnamese food. It was an amazing value for the quality and quantity. \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 Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I met up with two friends who live in Alameda to check out Dragon Rouge. None of us had heard of this Vietnamese bistro, but we were all enthusiastic to give it a try. It was a Wednesday night, and the restaurant was very relaxed and welcoming when we walked in. There was a sign saying to seat yourself, but one of the servers suggested a table in the front window and quickly prepared it for us. The décor and overall ambiance of the place was warm, clean and contemporary. Our server was very friendly and made many helpful recommendations. We enjoyed exploring the menu and appreciated that Dragon Rouge’s most popular dishes were indicated in bold. \u003c/p>\n\u003cp>We decided to start with some fried calamari and the Dizzy Dragon sampler, which were both quite tasty and served with multiple dipping sauces. The sampler included both fresh and crispy rolls that each offered unique combinations of flavorful ingredients. Our favorites were the traditional prawn fresh roll with a peanut sauce, and the Dragon Rouge curried potato crispy roll with a sweet and sour sauce. We also ordered some Vietnamese and Thai lagers from their impressive list of local and imported beers. We noticed that their drink menu also included a variety of wines as well as some tempting cocktails, such as the Ginger Basil Drop, that we would definitely sample on a second visit.\u003c/p>\n\u003cp>For the main course, we chose top-rated items, such as the Dragon Fire Garlic Noodles with jumbo prawns, the chicken curry with coconut rice, and the lemongrass curry stir-fry with mangoes and steak. My noodles with prawns were remarkably well seasoned with just the right amount of fire (I asked for a 3 on a hotness scale of 1-5). Meanwhile, my friend’s chicken curry was fine, but we certainly did not feel it deserved to be in bold on Dragon Rouge menu. She ended up being more enamored with my dish while I envied the guys’ their choice of the curried steak stir-fry. I almost never eat steak, but just one perfect forkful of the steak with bell pepper, mango, and coconut rice proved to be downright delicious. We all agreed that this dish was the best of the bunch and would highly recommend it to others.\u003c/p>\n\u003cp>We then settled on two desserts to wrap up our meal. The sweet, crispiness of the banana somosas paired very well with vanilla ice cream, and the brownie sundae was fresh out-of-the-oven and topped with coffee ice cream. They were each very satisfying on their own, but we would recommend enjoying these two desserts together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end, we left the restaurant happy, and our friends, who live nearby, were already talking about returning sometime soon. Though my husband and I enjoyed this meal, we agreed that we would return if we happened to be in the area, but we wouldn’t make the trek from San Francisco simply to dine at Dragon Rouge.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Dragon Rouge Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5001\">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/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 Dragon Rouge Restaurant:\u003c/strong> Sunday, May 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We had a lovely dinner at Dragon Rouge on a lazy Sunday. As always, the food, service, and atmosphere were great. We started off with a delightfully-thirst-quenching Aloe Saketini and then dove right in with the Phantastic Rolls, which is a traditional spring roll (filled with mint, hard-boiled egg, and lettuce) that is wrapped around a fried pork imperial roll, all served with a Sriracha peanut sauce. The soft and crunchy textures blended perfectly, as did the sweet and spicy of the dipping sauce. \u003c/p>\n\u003cp>We chose the mango salad with grilled chicken as a second course, and it was wonderful. We loved the fried shallots, thin mango slices, mint, cabbage, and the light chili dressing it came with. The hot grilled chicken and crispy shrimp crackers on the side were a perfect accent. Such fun flavors and beautifully presented!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our main dishes, we chose the catfish claypot and the Bouncing Beef. The catfish came to us bubbling and gorgeously designed with big tender chunks of fish along with broccoli, red and green peppers, garlic, zucchini, and onion in a tasty nuoc mam sauce. This was my favorite dish of the night as it was cold outside and the claypot was very hot and nourishing. Along with the claypot, we had a bowl of coconut rice, which complemented the slight spice of the catfish and vegetables with its soft sweetness. In addition to the fish, we had the always delicious Bouncing Beef, which consists of wok-fired filet mignon cubes lain over a bed of greens and served with a lime-pepper dipping sauce. The meat is so tender and juicy it makes my mouth water thinking of it right now!\u003c/p>\n\u003cp>For dessert we enjoyed fried banana samosas, served with a scoop of French vanilla ice cream and a sprig of fresh mint. It was the perfect amount and just sweet enough. Again, a nice blend of the hot samosas and the cool ice cream. They seem to have the balance game down proper. Very good! \u003c/p>\n\u003cp>One of the things I like about Dragon Rouge is the great music that plays softly, and all of the local art that is displayed on the walls, which I have noticed changes quite frequently. It feels comfortable and friendly, kind of like the town of Alameda that the restaurant is nestled in.\u003c/p>\n\u003cp>After dinner we took a nice walk to the Alameda beach and watched the sun set over San Francisco.\u003cbr>\nIt was a lovely evening.\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 Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We arrived a little before 6:00 and we were advised that happy hour extended to 6:00 (two-for-one drinks), so we ordered cocktails. We surveyed the extensive menu and decided that since we were unfamiliar with Vietnamese cuisine, we should try a variety of options. Our waitress, Vera, agreed with us. She had been with the restaurant since it opened in 2006, and you could tell that she enjoyed her work.\u003c/p>\n\u003cp>We started with the Dizzy Dragon Sampler of four rolls, two of which were wrapped and two deep fried. Each was unique and quite good. The timing was perfect to have the second cocktail. \u003c/p>\n\u003cp>The main course was the Dragon Mekong BBQ Meat Platter, which consisted of chicken, pork, shrimp, and mango steak accompanied with noodles. Since my wife prefers veggies, we ordered sides of sautéed vegetables and garlic broccoli. There was enough food to feed four adults.\u003c/p>\n\u003cp>Unfortunately, we were so full that we passed on dessert. But, the table next to us had the Banana Somosas with ice cream and that looked delicious. One of their entrees was the Sizzling Sea Bass, which looked and smelled equally good.\u003c/p>\n\u003cp>The restaurant was very lively and several of the tables included parent(s) with small children. Because of the large and diverse menu, everyone seemed to be enjoying their selections.\u003c/p>\n\u003cp>The service was excellent and this was a very good introduction to Vietnamese food. It was an amazing value for the quality and quantity. \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 Dragon Rouge Restaurant:\u003c/strong> Wednesday, June 1, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My husband and I met up with two friends who live in Alameda to check out Dragon Rouge. None of us had heard of this Vietnamese bistro, but we were all enthusiastic to give it a try. It was a Wednesday night, and the restaurant was very relaxed and welcoming when we walked in. There was a sign saying to seat yourself, but one of the servers suggested a table in the front window and quickly prepared it for us. The décor and overall ambiance of the place was warm, clean and contemporary. Our server was very friendly and made many helpful recommendations. We enjoyed exploring the menu and appreciated that Dragon Rouge’s most popular dishes were indicated in bold. \u003c/p>\n\u003cp>We decided to start with some fried calamari and the Dizzy Dragon sampler, which were both quite tasty and served with multiple dipping sauces. The sampler included both fresh and crispy rolls that each offered unique combinations of flavorful ingredients. Our favorites were the traditional prawn fresh roll with a peanut sauce, and the Dragon Rouge curried potato crispy roll with a sweet and sour sauce. We also ordered some Vietnamese and Thai lagers from their impressive list of local and imported beers. We noticed that their drink menu also included a variety of wines as well as some tempting cocktails, such as the Ginger Basil Drop, that we would definitely sample on a second visit.\u003c/p>\n\u003cp>For the main course, we chose top-rated items, such as the Dragon Fire Garlic Noodles with jumbo prawns, the chicken curry with coconut rice, and the lemongrass curry stir-fry with mangoes and steak. My noodles with prawns were remarkably well seasoned with just the right amount of fire (I asked for a 3 on a hotness scale of 1-5). Meanwhile, my friend’s chicken curry was fine, but we certainly did not feel it deserved to be in bold on Dragon Rouge menu. She ended up being more enamored with my dish while I envied the guys’ their choice of the curried steak stir-fry. I almost never eat steak, but just one perfect forkful of the steak with bell pepper, mango, and coconut rice proved to be downright delicious. We all agreed that this dish was the best of the bunch and would highly recommend it to others.\u003c/p>\n\u003cp>We then settled on two desserts to wrap up our meal. The sweet, crispiness of the banana somosas paired very well with vanilla ice cream, and the brownie sundae was fresh out-of-the-oven and topped with coffee ice cream. They were each very satisfying on their own, but we would recommend enjoying these two desserts together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Lovejoy’s Tea Room: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4825\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4881\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/Uk96EL2j7sA\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=Lovejoy's+Tea+Room,+Church+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=52.020054,82.089844&ie=UTF8&hq=Lovejoy's+Tea+Room,&hnear=Church+St,+San+Francisco,+California&cid=10149469685930107388&ll=37.760537,-122.426319&spn=0.02375,0.036478&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=Lovejoy's+Tea+Room,+Church+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=52.020054,82.089844&ie=UTF8&hq=Lovejoy's+Tea+Room,&hnear=Church+St,+San+Francisco,+California&cid=10149469685930107388&ll=37.760537,-122.426319&spn=0.02375,0.036478&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>\n1351 Church Street (at Clipper)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-648-5895\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lovejoystearoom.com\">info@lovejoystearoom.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lovejoystearoom.com\">lovejoystearoom.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Muna Nash and Gillian Briley\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Muna Nash\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> John Campbell\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> English tea\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea sandwiches, fresh scones with Devonshire cream and preserves, crumpets with lemon curd, sausage rolls, bottomless pots of tea\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\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> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for a $35 fee. Must be pre-arranged.\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended, especially on weekends.\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks for weekends; 4-6 weeks for parties of 10-20.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, well-behaved children are welcome and expected to follow tea room etiquette.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual, some guests wear hats, gloves, and fancy-wear. Others are SF-casual.\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, but two steps to reach the restroom\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Lovejoy%27s+Tea+Room,+Church+Street,+San+Francisco,+CA&hl=en&sll=37.0625,-95.677068&sspn=61.023673,83.056641&z=16&iwloc=A\">Map\u003c/a>\r\n1351 Church Street \r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-648-5895\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lovejoystearoom.com\">lovejoystearoom.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4825\">\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> 415-648-5895\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lovejoystearoom.com\">info@lovejoystearoom.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lovejoystearoom.com\">lovejoystearoom.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Muna Nash and Gillian Briley\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Muna Nash\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> John Campbell\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> English tea\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea sandwiches, fresh scones with Devonshire cream and preserves, crumpets with lemon curd, sausage rolls, bottomless pots of tea\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\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> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-6:00pm (last seating is at 4:30pm)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for a $35 fee. Must be pre-arranged.\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended, especially on weekends.\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks for weekends; 4-6 weeks for parties of 10-20.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, well-behaved children are welcome and expected to follow tea room etiquette.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual, some guests wear hats, gloves, and fancy-wear. Others are SF-casual.\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, but two steps to reach the restroom\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lovejoy’s Tea Room: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4864\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4881\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/dot-adams125x125.jpg\" alt=\"Dot Adams\" title=\"Dot Adams\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dot\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nanny\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lovejoy’s Tea Room\u003cbr>\n\u003cstrong>Reviewed Lovejoy’s Tea Room:\u003c/strong> Wednesday, May 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have been going to Lovejoy’s Tea Room for over eight years and have ALWAYS left feeling delightfully full in mind, body, and spirit. There is a marvelous quality of comfort gained from the experience of “taking tea,” and Lovejoy’s quirky décor and their delicious food and, most especially, their stellar service provides the ideal place to practice this longstanding tradition. Their cozy tearoom is filled nostalgically with mismatched china cups and saucers, lace doilies, and a hodgepodge of art on the walls that only helps to create the overall atmosphere of stepping into your favorite auntie’s parlor for tea and scones.\u003c/p>\n\u003cp>The windy grey afternoon I chose to go did not dampen my anticipation for the delights I knew that awaited me. The owner that greeted us warmly and showed my companions and me to an enchanting table nestled in by two super soft sofas. My two friends and I ordered Lovejoy’s Queen’s Tea for three. Our Queen’s Tea came with six sandwiches (from a generous and varied selection), organic green salad, coleslaw, fresh fruit, three scones with double Devon cream, a crumpet with lemon curd, three tea cookies, and a petite four. And for our teas we chose vanilla rooibos, peppermint, and blood orange. \u003c/p>\n\u003cp>The tea arrived first, and we were asked to allow it to steep for a few more minutes. I could hardly wait just smelling their steaming fragrances! Fortunately one of the best parts of taking the time “to tea” is sharing time with your companions at the table. This day we chatted about current affairs, spouses, gossip magazines, and projects we were up to. It was a brilliant way to spend an hour or so in this fast-paced world. The bulk of the tea service came promptly on a three-tiered tray and was thoughtfully explained to us by our waitress. She pointed out the location of our different sandwiches and explained that our crumpets would arrive warm near the end of the meal. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our sandwiches, cut into quaint, crust-less triangles, included the “House Special,” which consisted of sage-infused cheese, turkey, and pear. A combination that was delicious! Also, we really enjoyed the salmon mousse, the egg and onion, and the traditional cucumber and cream cheese sandwiches. My standard favorites though are their roast beef and horseradish and their ham with English mustard. The salad was a fresh organic spring mix with a spicy mustard dressing that I can never get enough of and have asked many times for the recipe, which they have never agreed to give me! Of course, my favorite part of the meal is their scones smeared with double Devon cream. So warm and sweet and not dry like your aunt’s, they are an indulgence that is over-the-top divine! We spent an hour and a half enjoying ourselves, eating, drinking, and talking. \u003c/p>\n\u003cp>I have shared many tea times at Lovejoy’s with friends and family and have always been treated like a queen!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/ray-scarabosio125x125.jpg\" alt=\"Ray Scarabosio\" title=\"Ray Scarabosio\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Don Pico’s Mexican Bistro & Cevicheria\u003cbr>\n\u003cstrong>Reviewed Lovejoy’s Tea Room:\u003c/strong> Wednesday, May 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My first impression was that I was walking into an antique shop. Overstuffed sofas and antique tables and chairs adorned the room with cute signs that said things such as, “reserved for royalty,” “reserved for kings,” etc. The walls are covered with Americana-type crafts. The tearoom was two-thirds full in the afternoon, and there were several parties of six or more and each group was totally buying into the whole afternoon tea theme and everyone was enjoying themselves. \u003c/p>\n\u003cp>I was asked if I had a reservation and, as my experience continued, I came to understand why. This place gets busy! People were coming in and out to make future reservations for tea parties and get-togethers; they have quite a following! My waitress Luna asked me if this was my first time and when I replied, “Yes,” she walked me through the tea selections. She was very helpful. As I was working my way through the menu, I ordered the savory tea, which came with two tea sandwiches, of which there are 10-15 different choices. I opted for the egg and onion and tomato and cheese. I also ordered two a la carte sausage rolls. Luna pointed out that they are very well known for their scones, so I ordered those, too. \u003c/p>\n\u003cp>The presentation of the food was formal without being pretentious. Depending on the size of your order, your selections come on tiered crystal serving trays, and the tea is served in fine china teacups, which is a nice touch. The sandwiches were very tasty, and the sausage rolls were warm and tender. I received a quick lesson in how to “take tea,” and it allowed me to enjoy the process. The scones were just remarkable. Having only had scones from Starbucks, I had no idea what a properly made scone was supposed to taste like — let the food coma begin! I dare anyone to finish both of the scones. Presented with the Devonshire cream and preserves, they were just to die for! Luna came by to ask if I was interested in their “sweet tray,” and I had her bring it by. On it were petit fours in a variety of flavors. I went for the orange and milk chocolate, a fine choice! Luna stated that since this was my first time, this one was on the house! A perfect ending.\u003c/p>\n\u003cp>Everything here is done tongue-in-cheek, just to reiterate, the more you buy into the program, the more enjoyable the experience. I would recommend it to those who enjoy having tea in a venue that is more authentic than a coffee house or for a gathering of young kids when you want to have a tea party or for those seeking a fun time. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/suzanne-henricksen125x125.jpg\" alt=\"Suzanne Henricksen\" title=\"Suzanne Henricksen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Market Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Saha\u003cbr>\n\u003cstrong>Reviewed Lovejoy’s Tea Room:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To be honest I wasn’t very excited to try out Lovejoy’s Tea Room, I’m more of a coffee gal, and the few times I’ve driven by Lovejoy’s, it always looked so stuffy. Not really my style when I’m looking to go out and have a good time. That being said, we went with an open mind, especially since the more we asked around, the more good things people had to say about it, which must be why it’s so hard to get a weekend reservation!\u003c/p>\n\u003cp>Upon walking into Lovejoy’s, you are made to feel like you’ve stepped back in time about sixty years by both the decor and the slightly stuffy smell. There are small tables everywhere that are “Reserved for Royalty,” an eclectic mix of china teacups and plates on every table, and lots of lace. I wouldn’t necessarily say it’s a welcoming environment, but instead makes you feel the need to act a bit more prim and proper and worry that you may be doing things wrong. I initially thought that the one time I might consider going to a place like this was for my young niece’s birthday celebration or something, but it really doesn’t feel like a very kid-friendly or fun environment, so I’m not sure that I would even do that. \u003c/p>\n\u003cp>For an early dinner we ordered a pot of one of their special green teas (steeped with toasted rice corn) and two items off of their pub menu. I had their quiche, which had artichokes and cheese in it and was served with a side salad ($8.95). The dressing on the salad was nice, and had a bit of horseradish in it, which I love. The quiche, however, was a big disappointment. I love quiche and often order it out, as I think it’s a good way to judge the quality of food. I look for a quiche to be light and airy and almost melt in your mouth with a crisp, buttery crust. Lovejoy’s quiche was the exact opposite. It was dense and rubbery and had an unappealing thick layer of congealed chewy cheese on top. The crust was really dark; overcooked and crumbly instead of flaky. Definitely not a good quiche! We also tried out a savory beef pastie (kind of like a small pot pie), which came with the same side salad as the quiche. The pastie wasn’t bad but nothing great. It was ground seasoned meat mixed with carrots and peas inside of a flaky crust, much better than the quiche crust. \u003c/p>\n\u003cp>For dessert, our waitress suggested the scones ($12.95 for two, including the pot of cream), which she said they were famous for. We were skeptical since we’ve both had our fair share of really bad scones and hadn’t been impressed with Lovejoy’s food so far, but gave them a go and ended up very glad that we did! They only serve one kind of scone, the traditional raisin scone, and it comes out with clotted cream and preserves. They were warm with a tender, moist center, and a slightly sweet crisp outside, just delicious with the cream and preserves. \u003c/p>\n\u003cp>We thought we were done, but had one last sweet by splitting a dark chocolate orange petit four ($2.50), which was tasty. On par with what you would expect from a petit four, but a little steep in terms of price.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I was underwhelmed by Lovejoy’s. While the scones were delicious, the rest of the food was sub par at best (especially in such a phenomenal food city!), and the atmosphere was not very relaxing or enjoyable. I don’t see any reason why I would return and, unless I had friends who were seriously into the whole high tea experience, I wouldn’t recommend going to Lovejoy’s Tea Room. I guess you could say, it’s just not my cup of tea…pun intended of course! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lovejoy’s Tea Room: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4864\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4881\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/dot-adams125x125.jpg\" alt=\"Dot Adams\" title=\"Dot Adams\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dot\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nanny\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lovejoy’s Tea Room\u003cbr>\n\u003cstrong>Reviewed Lovejoy’s Tea Room:\u003c/strong> Wednesday, May 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have been going to Lovejoy’s Tea Room for over eight years and have ALWAYS left feeling delightfully full in mind, body, and spirit. There is a marvelous quality of comfort gained from the experience of “taking tea,” and Lovejoy’s quirky décor and their delicious food and, most especially, their stellar service provides the ideal place to practice this longstanding tradition. Their cozy tearoom is filled nostalgically with mismatched china cups and saucers, lace doilies, and a hodgepodge of art on the walls that only helps to create the overall atmosphere of stepping into your favorite auntie’s parlor for tea and scones.\u003c/p>\n\u003cp>The windy grey afternoon I chose to go did not dampen my anticipation for the delights I knew that awaited me. The owner that greeted us warmly and showed my companions and me to an enchanting table nestled in by two super soft sofas. My two friends and I ordered Lovejoy’s Queen’s Tea for three. Our Queen’s Tea came with six sandwiches (from a generous and varied selection), organic green salad, coleslaw, fresh fruit, three scones with double Devon cream, a crumpet with lemon curd, three tea cookies, and a petite four. And for our teas we chose vanilla rooibos, peppermint, and blood orange. \u003c/p>\n\u003cp>The tea arrived first, and we were asked to allow it to steep for a few more minutes. I could hardly wait just smelling their steaming fragrances! Fortunately one of the best parts of taking the time “to tea” is sharing time with your companions at the table. This day we chatted about current affairs, spouses, gossip magazines, and projects we were up to. It was a brilliant way to spend an hour or so in this fast-paced world. The bulk of the tea service came promptly on a three-tiered tray and was thoughtfully explained to us by our waitress. She pointed out the location of our different sandwiches and explained that our crumpets would arrive warm near the end of the meal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our sandwiches, cut into quaint, crust-less triangles, included the “House Special,” which consisted of sage-infused cheese, turkey, and pear. A combination that was delicious! Also, we really enjoyed the salmon mousse, the egg and onion, and the traditional cucumber and cream cheese sandwiches. My standard favorites though are their roast beef and horseradish and their ham with English mustard. The salad was a fresh organic spring mix with a spicy mustard dressing that I can never get enough of and have asked many times for the recipe, which they have never agreed to give me! Of course, my favorite part of the meal is their scones smeared with double Devon cream. So warm and sweet and not dry like your aunt’s, they are an indulgence that is over-the-top divine! We spent an hour and a half enjoying ourselves, eating, drinking, and talking. \u003c/p>\n\u003cp>I have shared many tea times at Lovejoy’s with friends and family and have always been treated like a queen!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/ray-scarabosio125x125.jpg\" alt=\"Ray Scarabosio\" title=\"Ray Scarabosio\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Don Pico’s Mexican Bistro & Cevicheria\u003cbr>\n\u003cstrong>Reviewed Lovejoy’s Tea Room:\u003c/strong> Wednesday, May 11, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>My first impression was that I was walking into an antique shop. Overstuffed sofas and antique tables and chairs adorned the room with cute signs that said things such as, “reserved for royalty,” “reserved for kings,” etc. The walls are covered with Americana-type crafts. The tearoom was two-thirds full in the afternoon, and there were several parties of six or more and each group was totally buying into the whole afternoon tea theme and everyone was enjoying themselves. \u003c/p>\n\u003cp>I was asked if I had a reservation and, as my experience continued, I came to understand why. This place gets busy! People were coming in and out to make future reservations for tea parties and get-togethers; they have quite a following! My waitress Luna asked me if this was my first time and when I replied, “Yes,” she walked me through the tea selections. She was very helpful. As I was working my way through the menu, I ordered the savory tea, which came with two tea sandwiches, of which there are 10-15 different choices. I opted for the egg and onion and tomato and cheese. I also ordered two a la carte sausage rolls. Luna pointed out that they are very well known for their scones, so I ordered those, too. \u003c/p>\n\u003cp>The presentation of the food was formal without being pretentious. Depending on the size of your order, your selections come on tiered crystal serving trays, and the tea is served in fine china teacups, which is a nice touch. The sandwiches were very tasty, and the sausage rolls were warm and tender. I received a quick lesson in how to “take tea,” and it allowed me to enjoy the process. The scones were just remarkable. Having only had scones from Starbucks, I had no idea what a properly made scone was supposed to taste like — let the food coma begin! I dare anyone to finish both of the scones. Presented with the Devonshire cream and preserves, they were just to die for! Luna came by to ask if I was interested in their “sweet tray,” and I had her bring it by. On it were petit fours in a variety of flavors. I went for the orange and milk chocolate, a fine choice! Luna stated that since this was my first time, this one was on the house! A perfect ending.\u003c/p>\n\u003cp>Everything here is done tongue-in-cheek, just to reiterate, the more you buy into the program, the more enjoyable the experience. I would recommend it to those who enjoy having tea in a venue that is more authentic than a coffee house or for a gathering of young kids when you want to have a tea party or for those seeking a fun time. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/suzanne-henricksen125x125.jpg\" alt=\"Suzanne Henricksen\" title=\"Suzanne Henricksen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Market Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Saha\u003cbr>\n\u003cstrong>Reviewed Lovejoy’s Tea Room:\u003c/strong> Friday, May 20, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>To be honest I wasn’t very excited to try out Lovejoy’s Tea Room, I’m more of a coffee gal, and the few times I’ve driven by Lovejoy’s, it always looked so stuffy. Not really my style when I’m looking to go out and have a good time. That being said, we went with an open mind, especially since the more we asked around, the more good things people had to say about it, which must be why it’s so hard to get a weekend reservation!\u003c/p>\n\u003cp>Upon walking into Lovejoy’s, you are made to feel like you’ve stepped back in time about sixty years by both the decor and the slightly stuffy smell. There are small tables everywhere that are “Reserved for Royalty,” an eclectic mix of china teacups and plates on every table, and lots of lace. I wouldn’t necessarily say it’s a welcoming environment, but instead makes you feel the need to act a bit more prim and proper and worry that you may be doing things wrong. I initially thought that the one time I might consider going to a place like this was for my young niece’s birthday celebration or something, but it really doesn’t feel like a very kid-friendly or fun environment, so I’m not sure that I would even do that. \u003c/p>\n\u003cp>For an early dinner we ordered a pot of one of their special green teas (steeped with toasted rice corn) and two items off of their pub menu. I had their quiche, which had artichokes and cheese in it and was served with a side salad ($8.95). The dressing on the salad was nice, and had a bit of horseradish in it, which I love. The quiche, however, was a big disappointment. I love quiche and often order it out, as I think it’s a good way to judge the quality of food. I look for a quiche to be light and airy and almost melt in your mouth with a crisp, buttery crust. Lovejoy’s quiche was the exact opposite. It was dense and rubbery and had an unappealing thick layer of congealed chewy cheese on top. The crust was really dark; overcooked and crumbly instead of flaky. Definitely not a good quiche! We also tried out a savory beef pastie (kind of like a small pot pie), which came with the same side salad as the quiche. The pastie wasn’t bad but nothing great. It was ground seasoned meat mixed with carrots and peas inside of a flaky crust, much better than the quiche crust. \u003c/p>\n\u003cp>For dessert, our waitress suggested the scones ($12.95 for two, including the pot of cream), which she said they were famous for. We were skeptical since we’ve both had our fair share of really bad scones and hadn’t been impressed with Lovejoy’s food so far, but gave them a go and ended up very glad that we did! They only serve one kind of scone, the traditional raisin scone, and it comes out with clotted cream and preserves. They were warm with a tender, moist center, and a slightly sweet crisp outside, just delicious with the cream and preserves. \u003c/p>\n\u003cp>We thought we were done, but had one last sweet by splitting a dark chocolate orange petit four ($2.50), which was tasty. On par with what you would expect from a petit four, but a little steep in terms of price.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I was underwhelmed by Lovejoy’s. While the scones were delicious, the rest of the food was sub par at best (especially in such a phenomenal food city!), and the atmosphere was not very relaxing or enjoyable. I don’t see any reason why I would return and, unless I had friends who were seriously into the whole high tea experience, I wouldn’t recommend going to Lovejoy’s Tea Room. I guess you could say, it’s just not my cup of tea…pun intended of course! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lovejoy’s Tea Room: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4825\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4864\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pear and Stilton Tea Sandwich\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Muna Nash\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> English Tea Service\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-3; makes 16 triangle tea sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 tablespoon of whipped butter, brought to room temperature\u003cbr>\n4 tablespoons of whipped cream cheese, brought to room temperature, divided\u003cbr>\nDash of pepper\u003cbr>\n4 slices soft white bread\u003cbr>\n1 thinly sliced pear, cored and seeded\u003cbr>\n4 tablespoons crumbled Stilton cheese\u003cbr>\n4 slices soft wheat bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine whipped butter and 2 tablespoons of cream cheese with a dash of pepper. Cover 1 slice of white bread with a thin layer of the butter-cream cheese mixture and add 2 slices of pear (or enough to cover bread) and top with 1 tablespoon of Stilton.\u003c/p>\n\u003cp>2. Cover 1 slice of wheat bread with a thin layer of the cream cheese and place on top of the white bread.\u003c/p>\n\u003cp>3. Cut the crusts off (an electric knife is great for this), and then cut sandwich into 4 small triangles.\u003c/p>\n\u003cp>4. Repeat with remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>Hint:\u003c/strong> If you are not serving the sandwiches immediately, add a squirt of lemon to the pear to prevent browning and cover the sandwich with a damp (not wet) cloth to prevent the sandwiches from drying out.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nStand sandwiches up on cut, crustless edge and serve on a cake plate or 2-tiered serving piece. (Lovejoy’s Attic has many to choose from!) Garnish with cucumber rounds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nChina Rose Petal tea.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Pear and Stilton Tea Sandwich\r\n\u003cstrong>Recipe Chef:\u003c/strong> Muna Nash\r\n\u003cstrong>Type of Cuisine:\u003c/strong> English Tea Service\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lovejoy’s Tea Room: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4825\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4864\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pear and Stilton Tea Sandwich\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Muna Nash\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> English Tea Service\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nYou might be able to finish one tiny triangle in two bites, but these classic tea sandwiches have a rich, hearty flavor and are quite satisfying with a steamy cup of your favorite tea. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-3; makes 16 triangle tea sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 tablespoon of whipped butter, brought to room temperature\u003cbr>\n4 tablespoons of whipped cream cheese, brought to room temperature, divided\u003cbr>\nDash of pepper\u003cbr>\n4 slices soft white bread\u003cbr>\n1 thinly sliced pear, cored and seeded\u003cbr>\n4 tablespoons crumbled Stilton cheese\u003cbr>\n4 slices soft wheat bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine whipped butter and 2 tablespoons of cream cheese with a dash of pepper. Cover 1 slice of white bread with a thin layer of the butter-cream cheese mixture and add 2 slices of pear (or enough to cover bread) and top with 1 tablespoon of Stilton.\u003c/p>\n\u003cp>2. Cover 1 slice of wheat bread with a thin layer of the cream cheese and place on top of the white bread.\u003c/p>\n\u003cp>3. Cut the crusts off (an electric knife is great for this), and then cut sandwich into 4 small triangles.\u003c/p>\n\u003cp>4. Repeat with remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>Hint:\u003c/strong> If you are not serving the sandwiches immediately, add a squirt of lemon to the pear to prevent browning and cover the sandwich with a damp (not wet) cloth to prevent the sandwiches from drying out.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nStand sandwiches up on cut, crustless edge and serve on a cake plate or 2-tiered serving piece. (Lovejoy’s Attic has many to choose from!) Garnish with cucumber rounds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nChina Rose Petal tea.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Don Pico’s Mexican Bistro & Cevicheria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4848\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/WJdsz9F3BEY\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=Don+Pico's+Mexican+Bistro,+san+bruno,+ca&aq=&sll=37.713915,-122.407222&sspn=0.205053,0.320663&ie=UTF8&hq=Don+Pico's+Mexican+Bistro,&hnear=San+Bruno,+San+Mateo,+California&cid=433334106133850992&ll=37.633266,-122.413187&spn=0.02379,0.036478&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=Don+Pico's+Mexican+Bistro,+san+bruno,+ca&aq=&sll=37.713915,-122.407222&sspn=0.205053,0.320663&ie=UTF8&hq=Don+Pico's+Mexican+Bistro,&hnear=San+Bruno,+San+Mateo,+California&cid=433334106133850992&ll=37.633266,-122.413187&spn=0.02379,0.036478&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>\n461 El Camino Real (at Jenevien)\u003cbr>\nSan Bruno, CA 94066\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-589-1163\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:isaacmejia2@gmail.com\">isaacmejia2@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.donpicosbistro.com\">www.donpicosbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Isaac Mejia\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Isaac Mejia\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Ranch-style Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Paella, ceviche, enchiladas\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> $7\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for catering order. $100 minimum.\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 Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for parties of 6 or more\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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music every night\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Don+Pico%27s+Restaurant,+El+Camino+Real,+San+Bruno,+CA&hl=en&ll=37.622092,-122.412329&spn=0.00758,0.010139&sll=37.787963,-122.417929&sspn=0.014702,0.020278&z=17&iwloc=A\">Map\u003c/a>\u003cbr />\r\n461 El Camino Real\u003cbr />\r\nSan Bruno, CA 94066\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 650-589-1163\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.donpicosbistro.com\">www.donpicosbistro.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4848\">\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), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-589-1163\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:isaacmejia2@gmail.com\">isaacmejia2@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.donpicosbistro.com\">www.donpicosbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Isaac Mejia\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Isaac Mejia\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Ranch-style Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Paella, ceviche, enchiladas\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> $7\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for catering order. $100 minimum.\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 Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for parties of 6 or more\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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music every night\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Don Pico’s Mexican Bistro & Cevicheria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4872\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/ray-scarabosio125x125.jpg\" alt=\"Ray Scarabosio\" title=\"Ray Scarabosio\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Don Pico’s Mexican Bistro & Cevicheria\u003cbr>\n\u003cstrong>Reviewed Don Pico’s Mexican Bistro & Cevicheria:\u003c/strong> Friday, May 19, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe place was crowded, so we waited at the bar and had a wonderful margarita. After a short, five-minute wait, we were seated on the newly expanded side. The entire restaurant is filled with authentic Mexican as well as San Francisco artwork and artifacts, all of which the owner, Isaac, is happy to tell you about. The restaurant was full at the time, and the atmosphere was jovial — helped by the background music — while the aromas from the kitchen were enticing. \u003c/p>\n\u003cp>We ordered our food and awaited our culinary trip through Mexico. The queso fundido was a gooey mix of cheeses, spices, tomatoes, onions and parsley: yum, yum, yum! The handmade guacamole was so fresh and green its taste exploded in your mouth. Our main courses arrived at a good pace after the appetizers were done. The crab enchilada with chile verde sauce was outstanding with the obviously fresh crab as the centerpiece of the dish. All of the accompaniments complemented the crab and didn’t overwhelm it like in some restaurants, and it was a dish that was craved by all. The pulled chicken enchilada ranchero was moist and succulent, the spices gave new meaning to the word “tasty.” Again, there was just enough to make the dish tasty without diverting from the taste of the chicken. The pork chile ranchero was just to die for. The sauce was a combination of several sauces that allowed the taste of the pork to shine through, yet still allow the spices to assail your taste buds. It was wonderful by itself or wrapped in the wonderful flour tortillas, and it was my favorite dish that night. The dessert of beignets with fresh whipped cream and cinnamon just sealed the deal on a wonderful meal! \u003c/p>\n\u003cp>We were lucky enough to have the owner Isaac come by our table. When we told him about the dishes that we had and how we had enjoyed them, he explained how he chooses from over 20 different sauces to arrive at the flavors that are achieved from his kitchen. You could tell he takes pride in what he produces. The service was timely and very helpful. This is truly a family run restaurant with 80% of the staff being related, and they all take satisfaction in providing an excellent finished product. Parking can be tough at times, but it is well worth the effort. We have been here many times and not only will we continue to return, but we will recommend it to others.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/dot-adams125x125.jpg\" alt=\"Dot Adams\" title=\"Dot Adams\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dot\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nanny\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lovejoy’s Tea Room\u003cbr>\n\u003cstrong>Reviewed Don Pico’s Mexican Bistro & Cevicheria:\u003c/strong> Tuesday, May 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though Don Pico’s Mexican Bistro had some good dishes, it did not impress my husband and I enough to warrant the drive out to San Bruno for another visit. To be fair we are a bit spoiled by living next to the Mission in San Francisco. We did loved the vibe of the place though — a family restaurant that seemed to come straight out of my husband’s childhood in LA. He felt warm and fuzzy remembering nights out with his folks and brother in places with much the same décor as Don Pico’s. I liked it because it had two sides to it. The room you enter has a very casual feel to it, and the other room, the bigger room, has live music. We chose the live music room, and I’m glad we did. It certainly enhanced the evening, though at times it sounded a bit corny. We were both were struck with the artwork on the walls. \u003c/p>\n\u003cp>The service was a little uneven at times. They showed us to a nice table and gave us some chips and salsa. Careful of their salsa! It is HOT! I wanted to eat more of it, but I had to ask if they had a milder version. The waiter poked a little fun by saying he knew it would be too hot for me. He did say he would get me a tamer salsa but he actually never did bring it to me. After awhile another person came over to see if we wanted more chips, and I asked him if he could hook us up with a milder salsa. It did eventually arrive and was filled with fresh veggies and perfect. We also asked a few of the people working there if they knew the artist of a particular set of paintings we admired while we were eating and no one knew. \u003c/p>\n\u003cp>We ordered two margaritas with salt and thought they tasted like a mix. We liked the appetizer we had. The ginger pork empanadas were fried so they had a nice crispy texture with a good stuffing of pork and ginger. The best part of the meal was definitely my selection of Don Pico’s Specialties’ Tacos de Pescado (two bacon-crusted fish tacos with salsa fresca) and rice and beans. These were super yummy and the rice was especially good. I tried my husband’s dish, tampiquena (a grilled skirt steak) and that was delicious too. We did not order desserts. \u003c/p>\n\u003cp>At times the dinning experience was inconsistent, but the food overall was tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/suzanne-henricksen125x125.jpg\" alt=\"Suzanne Henricksen\" title=\"Suzanne Henricksen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Market Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Saha\u003cbr>\n\u003cstrong>Reviewed Don Pico’s Mexican Bistro & Cevicheria:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChristian and I love Mexican food, so we were excited to venture out to San Bruno and try out Don Pico’s, especially when we read that it has been around since 1975 and attempts to use the freshest produce and highest quality meat available. I took a 45-minute BART ride to get there while Christian drove; a bit far for a normal dinner out. Upon arriving at Don Pico’s we were a bit skeptical. It was on a busy road in a strip mall-like setting with neon signs in the windows. Walking through the front door we didn’t get the expected overdone and exaggerated Mexican decor but instead found ourselves in an eclectically designed bar/lounge-like setting. The nice wall-sized windows let in a lot of afternoon light, allowing us to see a beautifully colored bull fighting mural covering one wall, a large clean bar area, and bright blue upholstered booths for seating. There was also a separate seating area in a different room, which I believe is the original Don Pico’s space, but it was a bit darker and had a dingier feeling, so we opted to dine in the lounge setting that I think was just added this year.\u003c/p>\n\u003cp>Since it was only 5:20, we were only one of about four tables, so the service was attentive from the start, bringing waters and taking our drink and appetizer orders right away. I got a margarita and some handmade guacamole ($6.95) to go along with the free chips and salsa that they had brought over. I love spicy food, but the free salsa, while fresh, was extremely hot. It was so spicy that it had me coughing and choking with my first bite, so I would have appreciated a slightly milder version to go along with my chips (although this spicy version was good to combine with the somewhat bland guacamole). The chips were nice and thick and crispy, but not too greasy. My margarita was quite tasty and had a nice kick to it without being too acidic or sweet. However, I found it to be a bit small for the $7.50 price, and while I love salt on my margarita rim, it was coated a bit too thickly, so I found myself having to lick a bit off but then drink from the straw in order to not be overwhelmed with saltiness.\u003c/p>\n\u003cp>While we waited for our entrees we enjoyed reading the history of Don Pico’s on the front of the menu but were then shocked to find out that it is in fact a cevicheria. We love ceviche, but hadn’t seen any on the menu, if we had we definitely would have ordered that instead of the guacamole. When we asked the waiter about it, he told us that they don’t actually put the ceviche dishes on the menu and instead you just have to ask. A bit of a strange choice if you’re going to call yourself a cevicheria! Before we had time to be too upset by our oversight, my carnitas Yucatan ($15.95) and Christian’s homemade chile verde ($14.95) arrived. They came out so quickly that most things must not be cooked to order. Both were served with rather bland rice, guacamole, pico de gallo, and your typical refried beans. I say “typical,” but they were yummy, although I’ve never met a refried bean I haven’t liked! While my carnitas were good, they weren’t anything exceptional, but the chunks of pork in Christian’s chile verde were extremely tender, and the sauce, while mild, was nicely flavored. \u003c/p>\n\u003cp>While we were feeling quite full, Christian is a huge flan aficionado so we couldn’t pass up the chance to try Herlinda’s Homemade Flan. Except for the fact that they were out of all flan. How can a Mexican place have five different flan desserts and be out of all of them? On a Wednesday when the weekly food surplus should be nice and high before the weekend rush? On a Saturday at 9 PM, I would understand being out of something this central, but on a Wednesday at 6 PM? Disappointing. We should have just skipped dessert after that but we persisted and tried the pastel de tres leches ($6.95). While I kind of liked the soaked, soggy texture of the cake, it was overly sweet for me (frosting and whip cream?!) and definitely not homemade. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So overall, I would give Don Pico’s a “good, but not great” rating. I like the long-standing history and idea of Don Pico’s, the atmosphere is kind of fun, and the food and service are decent, but I likely wouldn’t go back or encourage friends to try it out unless they happened to be right in the area. While $60 for dinner for two in the Bay Area certainly isn’t bad, I think you can get higher quality (and likely healthier) food for that amount of money elsewhere or the same quality Mexican food for much cheaper. With all of the tasty and affordable Mexican food right here in the Mission District in San Francisco, I likely won’t be returning to Don Pico’s anytime soon. Decent Mexican food, but really not a great value or worth the hassle of getting there.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Ray:\u003c/strong> \"This is truly a family run restaurant with 80% of the staff being related, and they all take satisfaction in providing an excellent finished product.\"\r\n\u003cstrong>Dot:\u003c/strong> \"The best part of the meal was definitely my selection of Don Pico’s Specialties’ Tacos de Pescado (two bacon-crusted fish tacos with salsa fresca) and rice and beans.\"\r\n\u003cstrong>Suzanne:\u003c/strong> \" I love spicy food, but the free salsa, while fresh, was extremely hot.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Don Pico’s Mexican Bistro & Cevicheria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4872\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/ray-scarabosio125x125.jpg\" alt=\"Ray Scarabosio\" title=\"Ray Scarabosio\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Don Pico’s Mexican Bistro & Cevicheria\u003cbr>\n\u003cstrong>Reviewed Don Pico’s Mexican Bistro & Cevicheria:\u003c/strong> Friday, May 19, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe place was crowded, so we waited at the bar and had a wonderful margarita. After a short, five-minute wait, we were seated on the newly expanded side. The entire restaurant is filled with authentic Mexican as well as San Francisco artwork and artifacts, all of which the owner, Isaac, is happy to tell you about. The restaurant was full at the time, and the atmosphere was jovial — helped by the background music — while the aromas from the kitchen were enticing. \u003c/p>\n\u003cp>We ordered our food and awaited our culinary trip through Mexico. The queso fundido was a gooey mix of cheeses, spices, tomatoes, onions and parsley: yum, yum, yum! The handmade guacamole was so fresh and green its taste exploded in your mouth. Our main courses arrived at a good pace after the appetizers were done. The crab enchilada with chile verde sauce was outstanding with the obviously fresh crab as the centerpiece of the dish. All of the accompaniments complemented the crab and didn’t overwhelm it like in some restaurants, and it was a dish that was craved by all. The pulled chicken enchilada ranchero was moist and succulent, the spices gave new meaning to the word “tasty.” Again, there was just enough to make the dish tasty without diverting from the taste of the chicken. The pork chile ranchero was just to die for. The sauce was a combination of several sauces that allowed the taste of the pork to shine through, yet still allow the spices to assail your taste buds. It was wonderful by itself or wrapped in the wonderful flour tortillas, and it was my favorite dish that night. The dessert of beignets with fresh whipped cream and cinnamon just sealed the deal on a wonderful meal! \u003c/p>\n\u003cp>We were lucky enough to have the owner Isaac come by our table. When we told him about the dishes that we had and how we had enjoyed them, he explained how he chooses from over 20 different sauces to arrive at the flavors that are achieved from his kitchen. You could tell he takes pride in what he produces. The service was timely and very helpful. This is truly a family run restaurant with 80% of the staff being related, and they all take satisfaction in providing an excellent finished product. Parking can be tough at times, but it is well worth the effort. We have been here many times and not only will we continue to return, but we will recommend it to others.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/dot-adams125x125.jpg\" alt=\"Dot Adams\" title=\"Dot Adams\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dot\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nanny\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lovejoy’s Tea Room\u003cbr>\n\u003cstrong>Reviewed Don Pico’s Mexican Bistro & Cevicheria:\u003c/strong> Tuesday, May 17, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though Don Pico’s Mexican Bistro had some good dishes, it did not impress my husband and I enough to warrant the drive out to San Bruno for another visit. To be fair we are a bit spoiled by living next to the Mission in San Francisco. We did loved the vibe of the place though — a family restaurant that seemed to come straight out of my husband’s childhood in LA. He felt warm and fuzzy remembering nights out with his folks and brother in places with much the same décor as Don Pico’s. I liked it because it had two sides to it. The room you enter has a very casual feel to it, and the other room, the bigger room, has live music. We chose the live music room, and I’m glad we did. It certainly enhanced the evening, though at times it sounded a bit corny. We were both were struck with the artwork on the walls. \u003c/p>\n\u003cp>The service was a little uneven at times. They showed us to a nice table and gave us some chips and salsa. Careful of their salsa! It is HOT! I wanted to eat more of it, but I had to ask if they had a milder version. The waiter poked a little fun by saying he knew it would be too hot for me. He did say he would get me a tamer salsa but he actually never did bring it to me. After awhile another person came over to see if we wanted more chips, and I asked him if he could hook us up with a milder salsa. It did eventually arrive and was filled with fresh veggies and perfect. We also asked a few of the people working there if they knew the artist of a particular set of paintings we admired while we were eating and no one knew. \u003c/p>\n\u003cp>We ordered two margaritas with salt and thought they tasted like a mix. We liked the appetizer we had. The ginger pork empanadas were fried so they had a nice crispy texture with a good stuffing of pork and ginger. The best part of the meal was definitely my selection of Don Pico’s Specialties’ Tacos de Pescado (two bacon-crusted fish tacos with salsa fresca) and rice and beans. These were super yummy and the rice was especially good. I tried my husband’s dish, tampiquena (a grilled skirt steak) and that was delicious too. We did not order desserts. \u003c/p>\n\u003cp>At times the dinning experience was inconsistent, but the food overall was tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/suzanne-henricksen125x125.jpg\" alt=\"Suzanne Henricksen\" title=\"Suzanne Henricksen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Market Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Saha\u003cbr>\n\u003cstrong>Reviewed Don Pico’s Mexican Bistro & Cevicheria:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChristian and I love Mexican food, so we were excited to venture out to San Bruno and try out Don Pico’s, especially when we read that it has been around since 1975 and attempts to use the freshest produce and highest quality meat available. I took a 45-minute BART ride to get there while Christian drove; a bit far for a normal dinner out. Upon arriving at Don Pico’s we were a bit skeptical. It was on a busy road in a strip mall-like setting with neon signs in the windows. Walking through the front door we didn’t get the expected overdone and exaggerated Mexican decor but instead found ourselves in an eclectically designed bar/lounge-like setting. The nice wall-sized windows let in a lot of afternoon light, allowing us to see a beautifully colored bull fighting mural covering one wall, a large clean bar area, and bright blue upholstered booths for seating. There was also a separate seating area in a different room, which I believe is the original Don Pico’s space, but it was a bit darker and had a dingier feeling, so we opted to dine in the lounge setting that I think was just added this year.\u003c/p>\n\u003cp>Since it was only 5:20, we were only one of about four tables, so the service was attentive from the start, bringing waters and taking our drink and appetizer orders right away. I got a margarita and some handmade guacamole ($6.95) to go along with the free chips and salsa that they had brought over. I love spicy food, but the free salsa, while fresh, was extremely hot. It was so spicy that it had me coughing and choking with my first bite, so I would have appreciated a slightly milder version to go along with my chips (although this spicy version was good to combine with the somewhat bland guacamole). The chips were nice and thick and crispy, but not too greasy. My margarita was quite tasty and had a nice kick to it without being too acidic or sweet. However, I found it to be a bit small for the $7.50 price, and while I love salt on my margarita rim, it was coated a bit too thickly, so I found myself having to lick a bit off but then drink from the straw in order to not be overwhelmed with saltiness.\u003c/p>\n\u003cp>While we waited for our entrees we enjoyed reading the history of Don Pico’s on the front of the menu but were then shocked to find out that it is in fact a cevicheria. We love ceviche, but hadn’t seen any on the menu, if we had we definitely would have ordered that instead of the guacamole. When we asked the waiter about it, he told us that they don’t actually put the ceviche dishes on the menu and instead you just have to ask. A bit of a strange choice if you’re going to call yourself a cevicheria! Before we had time to be too upset by our oversight, my carnitas Yucatan ($15.95) and Christian’s homemade chile verde ($14.95) arrived. They came out so quickly that most things must not be cooked to order. Both were served with rather bland rice, guacamole, pico de gallo, and your typical refried beans. I say “typical,” but they were yummy, although I’ve never met a refried bean I haven’t liked! While my carnitas were good, they weren’t anything exceptional, but the chunks of pork in Christian’s chile verde were extremely tender, and the sauce, while mild, was nicely flavored. \u003c/p>\n\u003cp>While we were feeling quite full, Christian is a huge flan aficionado so we couldn’t pass up the chance to try Herlinda’s Homemade Flan. Except for the fact that they were out of all flan. How can a Mexican place have five different flan desserts and be out of all of them? On a Wednesday when the weekly food surplus should be nice and high before the weekend rush? On a Saturday at 9 PM, I would understand being out of something this central, but on a Wednesday at 6 PM? Disappointing. We should have just skipped dessert after that but we persisted and tried the pastel de tres leches ($6.95). While I kind of liked the soaked, soggy texture of the cake, it was overly sweet for me (frosting and whip cream?!) and definitely not homemade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So overall, I would give Don Pico’s a “good, but not great” rating. I like the long-standing history and idea of Don Pico’s, the atmosphere is kind of fun, and the food and service are decent, but I likely wouldn’t go back or encourage friends to try it out unless they happened to be right in the area. While $60 for dinner for two in the Bay Area certainly isn’t bad, I think you can get higher quality (and likely healthier) food for that amount of money elsewhere or the same quality Mexican food for much cheaper. With all of the tasty and affordable Mexican food right here in the Mission District in San Francisco, I likely won’t be returning to Don Pico’s anytime soon. Decent Mexican food, but really not a great value or worth the hassle of getting there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Saha: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4852\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/OlyZLGfJrQE\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1075 Sutter Street (at Larkin)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, validated\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-345-9547\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:saha@sahasf.com\">saha@sahasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sahaberkeley.com/\">sahaberkeley.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/#!/pages/Saha/90342080669\">Saha\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mohamed Aboghanem\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mohamed Aboghanem\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mohamed Aboghanem\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Arabic Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> All lamb dishes and our vast array of vegetarian and vegan dishes.\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 per 750 ml bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available all the time\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://bit.ly/kXu9N4\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 12 hours in advance for Fridays and Saturdays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Saha+Arabic+Fusion+Restaurant,+Sutter+Street,+San+Francisco,+CA&hl=en&ll=37.787963,-122.417929&spn=0.014702,0.020278&sll=37.749216,-122.427079&sspn=0.015134,0.020278&z=16&iwloc=A\">Map\u003c/a>\r\n1075 Sutter Street \r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-345-9547\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sahasf.com\">sahasf.com\u003c/a>\r\n \u003ca href=\"https://ww2.kqed.org/checkplease/?p=4852\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Saha: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4852\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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/OlyZLGfJrQE'\n title='//www.youtube.com/embed/OlyZLGfJrQE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1075 Sutter Street (at Larkin)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, validated\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-345-9547\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:saha@sahasf.com\">saha@sahasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sahaberkeley.com/\">sahaberkeley.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/#!/pages/Saha/90342080669\">Saha\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mohamed Aboghanem\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mohamed Aboghanem\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mohamed Aboghanem\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Arabic Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> All lamb dishes and our vast array of vegetarian and vegan dishes.\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 per 750 ml bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available all the time\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://bit.ly/kXu9N4\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 12 hours in advance for Fridays and Saturdays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Saha: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4875\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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 decoding=\"async\" title=\"Suzanne Henricksen\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/suzanne-henricksen125x125.jpg\" alt=\"Suzanne Henricksen\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Market Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Saha\u003cbr>\n\u003cstrong>Reviewed Saha:\u003c/strong> Saturday, May 21, 2011\u003cbr>\n\u003cbr>While I’ve been to Saha many times before, this was one of the few times that we went on a busy weekend night. Excited to introduce two of our good friends to Saha, we met for dinner on a Saturday at 7:30 PM and were immediately shown to our table in the warmly lit, inviting dining room. Since my last visit, I was disappointed to notice that they had taken down many of the beautiful tapestries that covered most of the ceiling, leaving only a few in the corners. They used to lend such an intimate feel to the space, but now it feels a bit more basic and not quite as well thought out. My friend guessed it was likely a fire-code issue with all of the candles. Either way, it’s too bad they’ve been taken down.\u003c/p>\n\u003cp>For dinner we decided to split a bottle of California Syrah and split a few dishes for the table. We started with the soup du jour, which was a shrimp bisque ($6), and the large fattoush salad ($12). The bisque was delicious and was inhaled by one of our friends in a flash. The salad was great for sharing due to its size, as our server had indicated, and it was actually pretty similar in style and flavor to a Greek salad, which was a bit unexpected for an Arabic fusion restaurant.\u003c/p>\n\u003cp>We then shared two small plates: one of our favorites, lahem sougar ($13), and one that we hadn’t tried before, fasolia tagine ($12). As always, the lahem sougar was a hit with tender chunks of lamb on top of deliciously seasoned hummus and babaganoush and garnished with toasted pine nuts. The spicy hot harissa served on the side was also quite popular with our table. The fasolia tagine was a great vegetarian dish: tender giant white beans with truffle oil and fried goat cheese, yum!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our entrees, we shared the classic North African Couscous Royale ($25) and the siyadiyeh ($21). The couscous royale had chicken, braised lamb, and fresh merguez sausage, and the whole dish was delicious, but the merguez sausage was really amazing. The siyadiyeh was braised local short ribs served over Yemeni noodles. The short ribs were so deliciously tender and the ragu had tones of cinnamon, which we all just loved.\u003c/p>\n\u003cp>Lastly, we satisfied our sweet tooths with the Slap Ya Mama ($9), bisbusa ($7) and Dulce Picchu ($9) desserts. Our friends had read a lot about the Slap Ya Mama from previous diners and it did not disappoint! It was a baked phyllo pouch of goodness with roasted fruit, almond marzipan, and chocolate oozing from inside. The bisbusa was a traditional Yemeni cake served with passion fruit gelato. The cake had a very mild taste and an interesting texture. It reminded me a bit of what a couscous or oatmeal cake might be like. The passion fruit gelato was a bit random alongside it, but it was from Ciao Bella up the street, so it was definitely yummy. Lastly was the Dulce Picchu, which was the favorite for half the table (with the other half favoring the Slap Ya Mama). It was a gorgeous, crisp chocolate pyramid with dulce de leche and cream in an almost cheesecake consistency inside. Decadent and delicious.\u003c/p>\n\u003cp>Overall, Saha remains one of our favorites after this visit. Our friends thought the food was delicious and they’re a bit of a tough crowd, so that made us happy! The high-quality authentic Arabic fusion cuisine with fantastic vegetarian and vegan options will keep us coming back and introducing our friends to Saha or years to come.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Dot Adams\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/dot-adams125x125.jpg\" alt=\"Dot Adams\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dot\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nanny\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lovejoy’s Tea Room\u003cbr>\n\u003cstrong>Reviewed Saha:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003c/p>\n\u003cp>Saha, for me and my group of friends, was a fantastic evening filled with amazing flavors, most blended to perfection. We were a party of eight, and they had no problem accommodating a seven o’clock reservation on a weekday. It was a little tricky finding the restaurant as it’s in a hotel, but as soon as you enter into Saha’s space you know you’re in the right place. The paper lanterns, scarves hanging down from the ceiling, artwork with knitted crafted frames, and the furnishings all hinted at a Middle Eastern sensibility, but the mini castle by the kitchen and the nearby wall of circles of every size made it playful.\u003c/p>\n\u003cp>Because I was with a good-sized group, I was able to enjoy a large variety of Saha’s small dishes and, except for a couple of slight misses, they were delicious. Our server, Jennifer, was fantastic! She expertly managed my friends and me thoughtfully and with grace. We started with an assortment of Saha’s small plates, a couple of salads, and a lovely and aromatic lavender and cauliflower soup. For salads, we ordered the green salad (so fresh) and without even tasting the stuffed avocado salad Jennifer brought to us, I immediately ordered another one because it just looked so good. However, a friend at the table was underwhelmed by it. Someone at our table voiced some skepticism about the wild salmon baklava (my absolute favorite of the night) because it seemed too unusual, but they were “blown away” by Saha’s ability to turn a well-known Middle Eastern dessert into a beautifully layered and wonderfully textured savory dish. And the dishes just kept coming: Ten Crust Pizza with Beef (crispy and tasty), vegan knaffe (a cool way to use phyllo dough), and lahem sougar (melt in your mouth lamb with a smoky baba ghanoush) which was a winner for everyone.\u003c/p>\n\u003cp>Our group also chose to share our entrées, and so I tasted the lamb tagine (a sweet harmony of spices), sage duck (least favorite, just not a duck fan) and Yemen’s national dish: helba and pita (a lamb, beef, and veggies combo with broth that was hearty, but was just a bit too salty for me). And despite being so full it hurt, we went on to share some desserts as well. We ordered Slap Yo Mamma just for the name of it (roasted fruit, dates, almond marzipan, and chocolate wrapped in phyllo and baked), kanafeh (another classic Middle Eastern dessert and worth the fifteens minutes it takes to prepare), and bisbusa (a Yemen cake with yummy syrup).\u003c/p>\n\u003cp>During the course of the meal, I ordered first a white wine, Shannon Ridge’s Sauvignon Blanc, and then Jennifer recommended a Petit Sirah for the main dishes that I liked. My friends and I had a great evening sharing amazing food at Saha’s. We cleared every plate.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Ray Scarabosio\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/ray-scarabosio125x125.jpg\" alt=\"Ray Scarabosio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Don Pico’s Mexican Bistro & Cevicheria\u003cbr>\n\u003cstrong>Reviewed Saha:\u003c/strong> Tuesday, May 17, 2011\u003cbr>\n\u003cbr>Located in the Hotel Carlton, the restaurant was a little challenging to find. Once you make your way through the lobby and you enter the restaurant, the first thing you sense is the wonderful smell wafting from the room of the many spices that are a staple of Arabic cuisine. We caught the restaurant on a somewhat busy night, so we waited for five minutes while the two waitresses figured out where to put us. Alas, we were seated at the table right next to the entry door, not a favored location. The décor tries to recreate a Middle Eastern feel, and comes close to doing so. There are tapestry-like fabrics flowing from the ceiling, and the tables and chairs are a bold contrast of dark wood and deep red. The restaurant has twenty tables of varying sizes to hold parties of two to ten. The noise level within the room is quite loud, and between the background eclectic music that did not fit the restaurant and the overall loudness of the fellow patrons, this is NOT a place for intimate conversation when the restaurant is full.\u003c/p>\n\u003cp>Our waitress did not pick up on the fact that this was not only our first time to this restaurant but also our first time with this cuisine style. We ordered five appetizers and two main courses, and she neither made recommendations (even though I played dumb) nor stated whether this was too much food. After she took our food and drink orders, we were basically left alone for fifteen minutes, no bread, no drinks. Ah, but when the food arrived, it was worth the wait! The crab-stuffed artichoke was wonderfully simplistic, even though it looked complicated. The spices in the sauce were a wonderful complement to the succulent crab, and the phyllo dough was light and airy. The kofta, which was ground lamb and beef sausage, was superb. It was served with Armenian salsa that had a great kick to it. The salmon baklava was prepared perfectly and was enjoyed by the table. The malfoof was an interesting dish choice. It is potato-based and wrapped in phyllo with herbs and spices, but in the end, it is just average. The beef kibbeh was truly uninspired, it was basically a deep-fried ground beef roll. When the sauce is better than the dish, you know you are in trouble. I would not order again. Our main dishes arrived shortly thereafter. The helba and pita with lamb and ground beef was very, very tasty! The dish reminded us of goulash or heavy stew. The succulent pieces of lamb, beef, and potatoes just made this dish scream, “Eat me!” The pita bread was, quite simply, superb! Definitely a home run. The orange chicken was so moist you could cut it with your fork, the sauce was an attack on your senses of orange, cinnamon, cumin, oh my! Great dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Dessert was the passion fruit gelato, which was more like a sorbet and a huge portion at that; warm chocolate cake made with such bittersweet chocolate that it was almost inedible; and the Dulce Picchu, which was a pyramid-shaped milk chocolate and cake dessert that was very scrumptious. The restaurant is on the expensive side, and service was hit or miss. There are lots of wonderful taste levels, but it is not for young kids or those that have an unrefined palate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Saha: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4875\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4809\">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/cp601iPod.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 decoding=\"async\" title=\"Suzanne Henricksen\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/suzanne-henricksen125x125.jpg\" alt=\"Suzanne Henricksen\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Market Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Saha\u003cbr>\n\u003cstrong>Reviewed Saha:\u003c/strong> Saturday, May 21, 2011\u003cbr>\n\u003cbr>While I’ve been to Saha many times before, this was one of the few times that we went on a busy weekend night. Excited to introduce two of our good friends to Saha, we met for dinner on a Saturday at 7:30 PM and were immediately shown to our table in the warmly lit, inviting dining room. Since my last visit, I was disappointed to notice that they had taken down many of the beautiful tapestries that covered most of the ceiling, leaving only a few in the corners. They used to lend such an intimate feel to the space, but now it feels a bit more basic and not quite as well thought out. My friend guessed it was likely a fire-code issue with all of the candles. Either way, it’s too bad they’ve been taken down.\u003c/p>\n\u003cp>For dinner we decided to split a bottle of California Syrah and split a few dishes for the table. We started with the soup du jour, which was a shrimp bisque ($6), and the large fattoush salad ($12). The bisque was delicious and was inhaled by one of our friends in a flash. The salad was great for sharing due to its size, as our server had indicated, and it was actually pretty similar in style and flavor to a Greek salad, which was a bit unexpected for an Arabic fusion restaurant.\u003c/p>\n\u003cp>We then shared two small plates: one of our favorites, lahem sougar ($13), and one that we hadn’t tried before, fasolia tagine ($12). As always, the lahem sougar was a hit with tender chunks of lamb on top of deliciously seasoned hummus and babaganoush and garnished with toasted pine nuts. The spicy hot harissa served on the side was also quite popular with our table. The fasolia tagine was a great vegetarian dish: tender giant white beans with truffle oil and fried goat cheese, yum!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our entrees, we shared the classic North African Couscous Royale ($25) and the siyadiyeh ($21). The couscous royale had chicken, braised lamb, and fresh merguez sausage, and the whole dish was delicious, but the merguez sausage was really amazing. The siyadiyeh was braised local short ribs served over Yemeni noodles. The short ribs were so deliciously tender and the ragu had tones of cinnamon, which we all just loved.\u003c/p>\n\u003cp>Lastly, we satisfied our sweet tooths with the Slap Ya Mama ($9), bisbusa ($7) and Dulce Picchu ($9) desserts. Our friends had read a lot about the Slap Ya Mama from previous diners and it did not disappoint! It was a baked phyllo pouch of goodness with roasted fruit, almond marzipan, and chocolate oozing from inside. The bisbusa was a traditional Yemeni cake served with passion fruit gelato. The cake had a very mild taste and an interesting texture. It reminded me a bit of what a couscous or oatmeal cake might be like. The passion fruit gelato was a bit random alongside it, but it was from Ciao Bella up the street, so it was definitely yummy. Lastly was the Dulce Picchu, which was the favorite for half the table (with the other half favoring the Slap Ya Mama). It was a gorgeous, crisp chocolate pyramid with dulce de leche and cream in an almost cheesecake consistency inside. Decadent and delicious.\u003c/p>\n\u003cp>Overall, Saha remains one of our favorites after this visit. Our friends thought the food was delicious and they’re a bit of a tough crowd, so that made us happy! The high-quality authentic Arabic fusion cuisine with fantastic vegetarian and vegan options will keep us coming back and introducing our friends to Saha or years to come.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Dot Adams\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/dot-adams125x125.jpg\" alt=\"Dot Adams\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dot\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nanny\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lovejoy’s Tea Room\u003cbr>\n\u003cstrong>Reviewed Saha:\u003c/strong> Wednesday, May 18, 2011\u003cbr>\n\u003c/p>\n\u003cp>Saha, for me and my group of friends, was a fantastic evening filled with amazing flavors, most blended to perfection. We were a party of eight, and they had no problem accommodating a seven o’clock reservation on a weekday. It was a little tricky finding the restaurant as it’s in a hotel, but as soon as you enter into Saha’s space you know you’re in the right place. The paper lanterns, scarves hanging down from the ceiling, artwork with knitted crafted frames, and the furnishings all hinted at a Middle Eastern sensibility, but the mini castle by the kitchen and the nearby wall of circles of every size made it playful.\u003c/p>\n\u003cp>Because I was with a good-sized group, I was able to enjoy a large variety of Saha’s small dishes and, except for a couple of slight misses, they were delicious. Our server, Jennifer, was fantastic! She expertly managed my friends and me thoughtfully and with grace. We started with an assortment of Saha’s small plates, a couple of salads, and a lovely and aromatic lavender and cauliflower soup. For salads, we ordered the green salad (so fresh) and without even tasting the stuffed avocado salad Jennifer brought to us, I immediately ordered another one because it just looked so good. However, a friend at the table was underwhelmed by it. Someone at our table voiced some skepticism about the wild salmon baklava (my absolute favorite of the night) because it seemed too unusual, but they were “blown away” by Saha’s ability to turn a well-known Middle Eastern dessert into a beautifully layered and wonderfully textured savory dish. And the dishes just kept coming: Ten Crust Pizza with Beef (crispy and tasty), vegan knaffe (a cool way to use phyllo dough), and lahem sougar (melt in your mouth lamb with a smoky baba ghanoush) which was a winner for everyone.\u003c/p>\n\u003cp>Our group also chose to share our entrées, and so I tasted the lamb tagine (a sweet harmony of spices), sage duck (least favorite, just not a duck fan) and Yemen’s national dish: helba and pita (a lamb, beef, and veggies combo with broth that was hearty, but was just a bit too salty for me). And despite being so full it hurt, we went on to share some desserts as well. We ordered Slap Yo Mamma just for the name of it (roasted fruit, dates, almond marzipan, and chocolate wrapped in phyllo and baked), kanafeh (another classic Middle Eastern dessert and worth the fifteens minutes it takes to prepare), and bisbusa (a Yemen cake with yummy syrup).\u003c/p>\n\u003cp>During the course of the meal, I ordered first a white wine, Shannon Ridge’s Sauvignon Blanc, and then Jennifer recommended a Petit Sirah for the main dishes that I liked. My friends and I had a great evening sharing amazing food at Saha’s. We cleared every plate.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Ray Scarabosio\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/07/ray-scarabosio125x125.jpg\" alt=\"Ray Scarabosio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Don Pico’s Mexican Bistro & Cevicheria\u003cbr>\n\u003cstrong>Reviewed Saha:\u003c/strong> Tuesday, May 17, 2011\u003cbr>\n\u003cbr>Located in the Hotel Carlton, the restaurant was a little challenging to find. Once you make your way through the lobby and you enter the restaurant, the first thing you sense is the wonderful smell wafting from the room of the many spices that are a staple of Arabic cuisine. We caught the restaurant on a somewhat busy night, so we waited for five minutes while the two waitresses figured out where to put us. Alas, we were seated at the table right next to the entry door, not a favored location. The décor tries to recreate a Middle Eastern feel, and comes close to doing so. There are tapestry-like fabrics flowing from the ceiling, and the tables and chairs are a bold contrast of dark wood and deep red. The restaurant has twenty tables of varying sizes to hold parties of two to ten. The noise level within the room is quite loud, and between the background eclectic music that did not fit the restaurant and the overall loudness of the fellow patrons, this is NOT a place for intimate conversation when the restaurant is full.\u003c/p>\n\u003cp>Our waitress did not pick up on the fact that this was not only our first time to this restaurant but also our first time with this cuisine style. We ordered five appetizers and two main courses, and she neither made recommendations (even though I played dumb) nor stated whether this was too much food. After she took our food and drink orders, we were basically left alone for fifteen minutes, no bread, no drinks. Ah, but when the food arrived, it was worth the wait! The crab-stuffed artichoke was wonderfully simplistic, even though it looked complicated. The spices in the sauce were a wonderful complement to the succulent crab, and the phyllo dough was light and airy. The kofta, which was ground lamb and beef sausage, was superb. It was served with Armenian salsa that had a great kick to it. The salmon baklava was prepared perfectly and was enjoyed by the table. The malfoof was an interesting dish choice. It is potato-based and wrapped in phyllo with herbs and spices, but in the end, it is just average. The beef kibbeh was truly uninspired, it was basically a deep-fried ground beef roll. When the sauce is better than the dish, you know you are in trouble. I would not order again. Our main dishes arrived shortly thereafter. The helba and pita with lamb and ground beef was very, very tasty! The dish reminded us of goulash or heavy stew. The succulent pieces of lamb, beef, and potatoes just made this dish scream, “Eat me!” The pita bread was, quite simply, superb! Definitely a home run. The orange chicken was so moist you could cut it with your fork, the sauce was an attack on your senses of orange, cinnamon, cumin, oh my! Great dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dessert was the passion fruit gelato, which was more like a sorbet and a huge portion at that; warm chocolate cake made with such bittersweet chocolate that it was almost inedible; and the Dulce Picchu, which was a pyramid-shaped milk chocolate and cake dessert that was very scrumptious. The restaurant is on the expensive side, and service was hit or miss. There are lots of wonderful taste levels, but it is not for young kids or those that have an unrefined palate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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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",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
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