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"content": "\u003cp>\u003cstrong>Tropisueno Mexican Kitchen: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4592\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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/watch?v=AdAwenCu6OI\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=Tropisueno,+San+Francisco,+CA&sll=38.01448,-122.295917&sspn=0.959681,1.119232&ie=UTF8&hq=Tropisueno,&hnear=San+Francisco,+California&cid=10470478642323193810&ll=37.794661,-122.402544&spn=0.023739,0.036478&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=Tropisueno,+San+Francisco,+CA&sll=38.01448,-122.295917&sspn=0.959681,1.119232&ie=UTF8&hq=Tropisueno,&hnear=San+Francisco,+California&cid=10470478642323193810&ll=37.794661,-122.402544&spn=0.023739,0.036478&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>\n75 Yerba Buena Lane (between 4th and Mission Streets)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-243-0299\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@tropisueno.com\">info@tropisueno.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.tropisueno.com\">tropisueno.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Erin Brooks and Michael Sopher\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Antelmo Faria\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Authentic Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Callos de la Plancha, mole poblano, chile verde, Camarones Tropisueño\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar with over 90 tequilas\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesdays in Tuscany: four course dinner paired with Italian wines on Tuesdays.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, during the day with a minimum of $200\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/tropisueno\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tropisueno+Mexican+Kitchen&aq=&sll=37.0625,-95.677068&sspn=59.379225,60.820313&ie=UTF8&hq=Tropisueno+Mexican+Kitchen&hnear=&ll=37.783876,-122.382889&spn=0.117625,0.11879&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n75 Yerba Buena Lane\u003cbr />\r\nSan Francisco, CA 94103\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-243-0299\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.tropisueno.com\">tropisueno.com\u003c/a>\u003cbr />\r\n \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4592\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-243-0299\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@tropisueno.com\">info@tropisueno.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.tropisueno.com\">tropisueno.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Erin Brooks and Michael Sopher\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Antelmo Faria\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Authentic Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Callos de la Plancha, mole poblano, chile verde, Camarones Tropisueño\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar with over 90 tequilas\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesdays in Tuscany: four course dinner paired with Italian wines on Tuesdays.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, during the day with a minimum of $200\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/tropisueno\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Tropisueno Mexican Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4602\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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/40/2010/11/neel-lilani.jpg\" alt=\"Neel Lilani\" title=\"Neel Lilani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Neel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Tropisueno Mexican Kitchen\u003cbr>\n\u003cstrong>Reviewed Tropisueno Mexican Kitchen:\u003c/strong> Wednesday, April 21, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTropisueño is our neighborhood favorite! Living in SOMA, many good Mexican places are lunch-only, as they cater to local businesses. Not Tropisueño! They have a full dinner menu and lively bar scene. The happy hour environment combined with great Mexican food and fantastic margaritas (sweetened with agave syrup instead of sugar to keep the sugar levels tempered) at a good value keeps us coming back. \u003c/p>\n\u003cp>We found Tropisueño as a result of a recommendation from a friend, after looking for a good place to congregate after business hours with authentic Mexican food and tasty drinks to quench our thirst. The location is prime for meeting friends after work, as its financial district location makes it easily accessible from many points in San Francisco (and beyond) with the plentitude of public transportation (BART, MUNI, busses) and parking options. The street itself is a walking street located between Market and Mission streets, so it can be a bit tough to find for first timers. Also, the proximity to the Westfield Mall and Metreon theater make it a great post-shopping or pre-movie dining option. \u003c/p>\n\u003cp>The atmosphere at Tropisueño is perfect for a lively dinner party with its lighting being not too bright or soft. The southwestern style décor is welcoming and relaxing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent visit, our party was a few minutes early, so we waited in the bar over margaritas for about 10 minutes. As I mentioned, their MARGARITAS are DELICIOUS. On this particular night they were very busy – totally full (surprising for a Wed. night), so service could have been faster, but they did bring us chips and salsas. \u003c/p>\n\u003cp>Their chips are clearly fresh and housemade — thin, crispy, and deliciously addictive.\u003cbr>\nOur favorite dish there is the Camerones Tropisueño — a beautifully prepared shrimp dish presented in a lightly creamy and perfectly spicy red sauce. No matter what we order, we always ask for the special habanero salsa to liven up our dishes. It is super flavorful and spicy, but definitely not for the faint of heart…or stomach. \u003c/p>\n\u003cp>We also ordered a traditional plate with chicken enchilada, chiles rellenos, and tamale, which was good. The chiles rellenos was definitely the star — perfectly balanced between cheese, pepper, and delicate breading. The tamale was good and the chicken enchilada was definitely on par. While very tasty, this was slightly too much food, but in a good way…leftovers are never a bad thing. \u003c/p>\n\u003cp>The next dish we ordered was the Caldo de Mariscos a la Casa — this soup was made with large shrimp, sea scallops, mussels, and fresh fish in a lobster-chili broth topped with crispy tortillas. This was pretty tasty. The only thing I had hoped for was a little more seafood in the soup. The scallops were large and yummy, and there was also some white fish. All our entrees came with a side of hot tortillas and three types of beans to share for the table. A great touch! As for dessert, we skipped it because we were so stuffed from dinner.\u003c/p>\n\u003cp>The great food and fantastic margaritas combined with a low maintenance environment and relaxed vibe make Tropisueño a favorite haunt for any evening. It never fails to satisfy! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/edmond-sullivan.jpg\" alt=\"Edmond Sullivan\" title=\"Edmond Sullivan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Edmond\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher & Resources Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bobo’s\u003cbr>\n\u003cstrong>Reviewed Tropisueno Mexican Kitchen:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> When I made the initial reservation to Tropisueño, I wanted to make it for six persons, but I was told that they did not take reservations for more than four or five at the time that I was requesting. I went ahead and made two reservations for two parties of three. However, when I received a phone call confirmation two days before our reservation date, the reservationist made a nice effort to try to accommodate our party at a single table. She succeeded.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> When we arrived, we were seated at probably the best table in the house, a nice large table in the rear of the restaurant that was located in a niche — very private in a crowded restaurant. This was great because we were dining with children, and they could act their age and not be a nuisance to other diners. Overall comfort level was excellent. We were seated right away, and our food arrived very quickly after ordering, which is great when dining with children. \u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> The waitress quickly came to our table, and salsa and chips were set down immediately. She continued to provide excellent service throughout our entire meal.\u003c/p>\n\u003cp>\u003cstrong>Décor:\u003c/strong> The décor was contemporary with lots of light coming through a large wall of windows. It was really crowded, so I don’t think I was able to really take in the overall décor, but they definitely had a slight “south of the border” theme going, but it was subtle and not to excess. The atmosphere was very lively, consisting of patrons between the ages of 20-50. The bar area was also crowded, but no one was in line waiting for a table. The noise level was loud, but we had such a private table that it was not a problem.\u003c/p>\n\u003cp>\u003cstrong>Food quality:\u003c/strong> Very good. One of the adults ordered the “Los Favoritos” (enchiladas, taco, etc.), and they were good, but did not stand out. However, the house entrees were very good and are the high point of the menu. Each dish that I ordered had a unique and delicious flavor, especially the Camarones Tropisueño (awesome dish) and the carne asada plate. The carne asada had a great marinade, which I have never previously tasted. When I go again I will definitely order the main entrees and not the “Los Favoritos.” The Tampiqueño came with an enchilada, but this was not necessary. It would have made more sense to put some vegetables on the plate instead of having two different portions of meat. The carne asada portion was generous enough to be the only meat offering. Vegetables are needed for this dish! I ordered the house margarita and did not like the taste. I thought it was too bitter.\u003c/p>\n\u003cp>\u003cstrong>Portion size:\u003c/strong> Medium to large. The Tampiqueño had nice big slices of carne asada along with a generous portion of rice, but rather a small sized enchilada.\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> Very good Mexican restaurant, reasonably priced, and unique with great service, a lively atmosphere, and very good original entrée selections, but, I would probably go to Tropisueño more frequently if it was in a neighborhood location rather than downtown.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/suwanna-kerdkaew.jpg\" alt=\"Suwanna Kerdkaew\" title=\"Suwanna Kerdkaew\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suwanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Firefighter-Engineer & Paramedic\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pisces California Cuisine\u003cbr>\n\u003cstrong>Reviewed Tropisueno Mexican Kitchen:\u003c/strong> Thursday, April 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn an Internet search for Tropisueño, it stated that this restaurant was kid and group-friendly, so I went on Open Table to make reservations for 9, since nothing shouts out a good time like margaritas and family. Per the Open Table website, it would not allow me to make reservations for this number of diners for “4 weeks, so I called the restaurant on a Monday asking for reservations for 6:30pm on a Thursday. When I finally got a hold of someone, they said they wouldn’t be able to accommodate a group of that size until 9:30pm on any night of the upcoming week. My brother and sister-in-law had gotten childcare for their two daughters for the night that we planned, so I asked if it would be possible to split our group and have a table for 5 and a table for 4 and to see if once we arrive at the restaurant if they could seat us as close as possible. With no warmth of tone on the phone the person stated, “I can’t promise anything.” Clearly, I had gotten them at the wrong time. \u003c/p>\n\u003cp>Upon arriving at the restaurant on Thursday, my group of 9 was down to 7 as my sister and her husband were sick. My brother and his wife were late and stuck on the Bay Bridge (they actually didn’t arrive at the restaurant until 7:15pm). I approached the host at 6:30pm, and he was very gracious and warm, stating he could accommodate my group of 7 and seat us together and that it didn’t matter that we were still waiting for 2. A very nice surprise, given my attempts to get reservations earlier in the week. \u003c/p>\n\u003cp>The restaurant was warm, and the décor definitely looked like it is a place for a good time. There were folks at the bar and folks seated in the dining room, but it was a bit smaller than I expected, so I could see why perhaps large groups would be difficult to accommodate (contrary to what the website stated). We were seated, and it was dark and the music, though enjoyable, was loud, and my almost 3-year-old daughter was a bit scared. Luckily, we had brought something to occupy her while we dined.\u003c/p>\n\u003cp>We were seated at a long table with a very dangerous helping of chips and salsa. The chips were so light and tasty that before we knew it, the 5 of us had eaten 3 bowls full of chips with the fresh-tasting salsas. While waiting for the rest of our party, we ordered the plátanos fritos, empanandas de hongos, and crispy flautas. The plátanos fritos were so sweet and delicious with the accompanying black beans. My whole group thoroughly enjoyed this appetizer. The empanandas were delicious as well with a good amount of mushroom filling. The flautas were average, but were what could be expected of flautas. We each also each enjoyed a margarita. There were lots of creative margaritas on the menu with varying types of infused salts and flavors. The margaritas were strong and had good depth of flavor, though they were a bit expensive given the drink size. \u003c/p>\n\u003cp>My group tried to order a variety of dishes, which included Chile Verde, Tampiqueño (carne asada), Chuleta de Puerco Abodaba (Pork Chop), Camerones Tropisueño (Shrimp), a traditional combination plate, and I ordered the Chicken with Mole Poblano. The waiter told us that the chuleta takes approx 20 minutes to prepare, and so my partner — who ordered the chuleta — stated that the rest of the dishes could be served first while she waited for her dish. This preparation time information should have been indicated on the menu, as it could have affected her decision. The rest of us had our dishes served, and we were finishing our meals before she received her dish (which actually was more like 30 minutes from the time we placed our order). \u003c/p>\n\u003cp>All the dishes, when served, looked and smelled terrific and appetizing. The portions were ample, especially after eating all of the chips and salsa. The camerones were very tasty, and I secretly wished I had ordered this dish instead of my chicken mole. The rice that accompanied the chicken mole was probably one of the best Mexican style rice I’ve ever had. The mole was rich and complex. As I got down to the thigh/drumstick joint though, I realized that my chicken was not completely done. I made the mistake of not sending it back to the kitchen as I should have done, and I simply did not continue eating the chicken. Everyone in my group enjoyed their meal and we all tried a bit of each other’s plates and agreed that the food is like “California style” Mexican cuisine. Good fresh ingredients with great depth of flavor without the heaviness that is oftentimes associated with Mexican food.\u003c/p>\n\u003cp>For dessert, we each took a spoon and shared one slice of the tres leches cakes. The dessert was sweet, but not too sweet or overpowering. One slice, though, needs to be shared as the cake is very rich.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, a good dining experience. The place is not good for kids, though, and perhaps not that great for large groups or folks who don’t already know each other as the music was pretty loud. I felt that the cost of the alcoholic drinks, though, was clearly where the restaurant makes its profit, as many of our entrees cost as much as one small margarita drink. This is a great place for drinks and appetizers after work but be aware, the drink cost adds up fast. If I were in the neighborhood for lunch, I wouldn’t hesitate to try this place out again, though I might try a burrito and the chips to counterbalance the cost of the margaritas.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Neel:\u003c/strong> \"The great food & fantastic margaritas combined with a relaxed vibe makes Tropisueño a favorite haunt.\" \r\n\u003cstrong>Edmond:\u003c/strong> \"Each dish that I ordered had a unique & delicious flavor, especially the Camarones Tropisueño & the carne asada plate.\"\r\n\u003cstrong>Suwanna:\u003c/strong> \"The rice that accompanied the chicken mole was probably one of the best Mexican style rice I’ve ever had.\" \r\n",
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"description": "Neel: "The great food & fantastic margaritas combined with a relaxed vibe makes Tropisueño a favorite haunt." \r\nEdmond: "Each dish that I ordered had a unique & delicious flavor, especially the Camarones Tropisueño & the carne asada plate."\r\nSuwanna: "The rice that accompanied the chicken mole was probably one of the best Mexican style rice I’ve ever had." \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tropisueno Mexican Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4602\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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/40/2010/11/neel-lilani.jpg\" alt=\"Neel Lilani\" title=\"Neel Lilani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Neel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Tropisueno Mexican Kitchen\u003cbr>\n\u003cstrong>Reviewed Tropisueno Mexican Kitchen:\u003c/strong> Wednesday, April 21, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTropisueño is our neighborhood favorite! Living in SOMA, many good Mexican places are lunch-only, as they cater to local businesses. Not Tropisueño! They have a full dinner menu and lively bar scene. The happy hour environment combined with great Mexican food and fantastic margaritas (sweetened with agave syrup instead of sugar to keep the sugar levels tempered) at a good value keeps us coming back. \u003c/p>\n\u003cp>We found Tropisueño as a result of a recommendation from a friend, after looking for a good place to congregate after business hours with authentic Mexican food and tasty drinks to quench our thirst. The location is prime for meeting friends after work, as its financial district location makes it easily accessible from many points in San Francisco (and beyond) with the plentitude of public transportation (BART, MUNI, busses) and parking options. The street itself is a walking street located between Market and Mission streets, so it can be a bit tough to find for first timers. Also, the proximity to the Westfield Mall and Metreon theater make it a great post-shopping or pre-movie dining option. \u003c/p>\n\u003cp>The atmosphere at Tropisueño is perfect for a lively dinner party with its lighting being not too bright or soft. The southwestern style décor is welcoming and relaxing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent visit, our party was a few minutes early, so we waited in the bar over margaritas for about 10 minutes. As I mentioned, their MARGARITAS are DELICIOUS. On this particular night they were very busy – totally full (surprising for a Wed. night), so service could have been faster, but they did bring us chips and salsas. \u003c/p>\n\u003cp>Their chips are clearly fresh and housemade — thin, crispy, and deliciously addictive.\u003cbr>\nOur favorite dish there is the Camerones Tropisueño — a beautifully prepared shrimp dish presented in a lightly creamy and perfectly spicy red sauce. No matter what we order, we always ask for the special habanero salsa to liven up our dishes. It is super flavorful and spicy, but definitely not for the faint of heart…or stomach. \u003c/p>\n\u003cp>We also ordered a traditional plate with chicken enchilada, chiles rellenos, and tamale, which was good. The chiles rellenos was definitely the star — perfectly balanced between cheese, pepper, and delicate breading. The tamale was good and the chicken enchilada was definitely on par. While very tasty, this was slightly too much food, but in a good way…leftovers are never a bad thing. \u003c/p>\n\u003cp>The next dish we ordered was the Caldo de Mariscos a la Casa — this soup was made with large shrimp, sea scallops, mussels, and fresh fish in a lobster-chili broth topped with crispy tortillas. This was pretty tasty. The only thing I had hoped for was a little more seafood in the soup. The scallops were large and yummy, and there was also some white fish. All our entrees came with a side of hot tortillas and three types of beans to share for the table. A great touch! As for dessert, we skipped it because we were so stuffed from dinner.\u003c/p>\n\u003cp>The great food and fantastic margaritas combined with a low maintenance environment and relaxed vibe make Tropisueño a favorite haunt for any evening. It never fails to satisfy! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/edmond-sullivan.jpg\" alt=\"Edmond Sullivan\" title=\"Edmond Sullivan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Edmond\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher & Resources Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bobo’s\u003cbr>\n\u003cstrong>Reviewed Tropisueno Mexican Kitchen:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> When I made the initial reservation to Tropisueño, I wanted to make it for six persons, but I was told that they did not take reservations for more than four or five at the time that I was requesting. I went ahead and made two reservations for two parties of three. However, when I received a phone call confirmation two days before our reservation date, the reservationist made a nice effort to try to accommodate our party at a single table. She succeeded.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> When we arrived, we were seated at probably the best table in the house, a nice large table in the rear of the restaurant that was located in a niche — very private in a crowded restaurant. This was great because we were dining with children, and they could act their age and not be a nuisance to other diners. Overall comfort level was excellent. We were seated right away, and our food arrived very quickly after ordering, which is great when dining with children. \u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> The waitress quickly came to our table, and salsa and chips were set down immediately. She continued to provide excellent service throughout our entire meal.\u003c/p>\n\u003cp>\u003cstrong>Décor:\u003c/strong> The décor was contemporary with lots of light coming through a large wall of windows. It was really crowded, so I don’t think I was able to really take in the overall décor, but they definitely had a slight “south of the border” theme going, but it was subtle and not to excess. The atmosphere was very lively, consisting of patrons between the ages of 20-50. The bar area was also crowded, but no one was in line waiting for a table. The noise level was loud, but we had such a private table that it was not a problem.\u003c/p>\n\u003cp>\u003cstrong>Food quality:\u003c/strong> Very good. One of the adults ordered the “Los Favoritos” (enchiladas, taco, etc.), and they were good, but did not stand out. However, the house entrees were very good and are the high point of the menu. Each dish that I ordered had a unique and delicious flavor, especially the Camarones Tropisueño (awesome dish) and the carne asada plate. The carne asada had a great marinade, which I have never previously tasted. When I go again I will definitely order the main entrees and not the “Los Favoritos.” The Tampiqueño came with an enchilada, but this was not necessary. It would have made more sense to put some vegetables on the plate instead of having two different portions of meat. The carne asada portion was generous enough to be the only meat offering. Vegetables are needed for this dish! I ordered the house margarita and did not like the taste. I thought it was too bitter.\u003c/p>\n\u003cp>\u003cstrong>Portion size:\u003c/strong> Medium to large. The Tampiqueño had nice big slices of carne asada along with a generous portion of rice, but rather a small sized enchilada.\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> Very good Mexican restaurant, reasonably priced, and unique with great service, a lively atmosphere, and very good original entrée selections, but, I would probably go to Tropisueño more frequently if it was in a neighborhood location rather than downtown.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/suwanna-kerdkaew.jpg\" alt=\"Suwanna Kerdkaew\" title=\"Suwanna Kerdkaew\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suwanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Firefighter-Engineer & Paramedic\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pisces California Cuisine\u003cbr>\n\u003cstrong>Reviewed Tropisueno Mexican Kitchen:\u003c/strong> Thursday, April 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn an Internet search for Tropisueño, it stated that this restaurant was kid and group-friendly, so I went on Open Table to make reservations for 9, since nothing shouts out a good time like margaritas and family. Per the Open Table website, it would not allow me to make reservations for this number of diners for “4 weeks, so I called the restaurant on a Monday asking for reservations for 6:30pm on a Thursday. When I finally got a hold of someone, they said they wouldn’t be able to accommodate a group of that size until 9:30pm on any night of the upcoming week. My brother and sister-in-law had gotten childcare for their two daughters for the night that we planned, so I asked if it would be possible to split our group and have a table for 5 and a table for 4 and to see if once we arrive at the restaurant if they could seat us as close as possible. With no warmth of tone on the phone the person stated, “I can’t promise anything.” Clearly, I had gotten them at the wrong time. \u003c/p>\n\u003cp>Upon arriving at the restaurant on Thursday, my group of 9 was down to 7 as my sister and her husband were sick. My brother and his wife were late and stuck on the Bay Bridge (they actually didn’t arrive at the restaurant until 7:15pm). I approached the host at 6:30pm, and he was very gracious and warm, stating he could accommodate my group of 7 and seat us together and that it didn’t matter that we were still waiting for 2. A very nice surprise, given my attempts to get reservations earlier in the week. \u003c/p>\n\u003cp>The restaurant was warm, and the décor definitely looked like it is a place for a good time. There were folks at the bar and folks seated in the dining room, but it was a bit smaller than I expected, so I could see why perhaps large groups would be difficult to accommodate (contrary to what the website stated). We were seated, and it was dark and the music, though enjoyable, was loud, and my almost 3-year-old daughter was a bit scared. Luckily, we had brought something to occupy her while we dined.\u003c/p>\n\u003cp>We were seated at a long table with a very dangerous helping of chips and salsa. The chips were so light and tasty that before we knew it, the 5 of us had eaten 3 bowls full of chips with the fresh-tasting salsas. While waiting for the rest of our party, we ordered the plátanos fritos, empanandas de hongos, and crispy flautas. The plátanos fritos were so sweet and delicious with the accompanying black beans. My whole group thoroughly enjoyed this appetizer. The empanandas were delicious as well with a good amount of mushroom filling. The flautas were average, but were what could be expected of flautas. We each also each enjoyed a margarita. There were lots of creative margaritas on the menu with varying types of infused salts and flavors. The margaritas were strong and had good depth of flavor, though they were a bit expensive given the drink size. \u003c/p>\n\u003cp>My group tried to order a variety of dishes, which included Chile Verde, Tampiqueño (carne asada), Chuleta de Puerco Abodaba (Pork Chop), Camerones Tropisueño (Shrimp), a traditional combination plate, and I ordered the Chicken with Mole Poblano. The waiter told us that the chuleta takes approx 20 minutes to prepare, and so my partner — who ordered the chuleta — stated that the rest of the dishes could be served first while she waited for her dish. This preparation time information should have been indicated on the menu, as it could have affected her decision. The rest of us had our dishes served, and we were finishing our meals before she received her dish (which actually was more like 30 minutes from the time we placed our order). \u003c/p>\n\u003cp>All the dishes, when served, looked and smelled terrific and appetizing. The portions were ample, especially after eating all of the chips and salsa. The camerones were very tasty, and I secretly wished I had ordered this dish instead of my chicken mole. The rice that accompanied the chicken mole was probably one of the best Mexican style rice I’ve ever had. The mole was rich and complex. As I got down to the thigh/drumstick joint though, I realized that my chicken was not completely done. I made the mistake of not sending it back to the kitchen as I should have done, and I simply did not continue eating the chicken. Everyone in my group enjoyed their meal and we all tried a bit of each other’s plates and agreed that the food is like “California style” Mexican cuisine. Good fresh ingredients with great depth of flavor without the heaviness that is oftentimes associated with Mexican food.\u003c/p>\n\u003cp>For dessert, we each took a spoon and shared one slice of the tres leches cakes. The dessert was sweet, but not too sweet or overpowering. One slice, though, needs to be shared as the cake is very rich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, a good dining experience. The place is not good for kids, though, and perhaps not that great for large groups or folks who don’t already know each other as the music was pretty loud. I felt that the cost of the alcoholic drinks, though, was clearly where the restaurant makes its profit, as many of our entrees cost as much as one small margarita drink. This is a great place for drinks and appetizers after work but be aware, the drink cost adds up fast. If I were in the neighborhood for lunch, I wouldn’t hesitate to try this place out again, though I might try a burrito and the chips to counterbalance the cost of the margaritas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bobo’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4596\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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>http://www.youtube.com/v/xjcUz67XTco?fs=1&hl=en_US\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=bobo's,+San+Francisco,+CA&sll=37.785249,-122.403842&sspn=0.061864,0.069952&ie=UTF8&hq=bobo's,&hnear=San+Francisco,+California&cid=12975558536310515837&ll=37.811615,-122.423487&spn=0.023733,0.036478&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=bobo's,+San+Francisco,+CA&sll=37.785249,-122.403842&sspn=0.061864,0.069952&ie=UTF8&hq=bobo's,&hnear=San+Francisco,+California&cid=12975558536310515837&ll=37.811615,-122.423487&spn=0.023733,0.036478&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>\n1450 Lombard Street (at Van Ness Avenue)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Complimentary valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-8880\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:comments@boboquivaris.com\">comments@boboquivaris.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.boboquivaris.com\">boboquivaris.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Boboquivaris, LLC\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mr. Andrea Froncillo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Steak\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Dry-aged prime steak\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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://www.opentable.com/bobos\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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?f=q&source=s_q&hl=en&geocode=&q=Bobo%27s+san+francisco&aq=&sll=37.783876,-122.382889&sspn=0.117625,0.11879&ie=UTF8&hq=Bobo%27s&hnear=San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1450 Lombard Street\u003cbr />\r\nSan Francisco, CA 94123\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-441-8880\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.boboquivaris.com\">boboquivaris.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4596\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bobo’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4596\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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>http://www.youtube.com/v/xjcUz67XTco?fs=1&hl=en_US\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=bobo's,+San+Francisco,+CA&sll=37.785249,-122.403842&sspn=0.061864,0.069952&ie=UTF8&hq=bobo's,&hnear=San+Francisco,+California&cid=12975558536310515837&ll=37.811615,-122.423487&spn=0.023733,0.036478&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=bobo's,+San+Francisco,+CA&sll=37.785249,-122.403842&sspn=0.061864,0.069952&ie=UTF8&hq=bobo's,&hnear=San+Francisco,+California&cid=12975558536310515837&ll=37.811615,-122.423487&spn=0.023733,0.036478&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>\n1450 Lombard Street (at Van Ness Avenue)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Complimentary valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-8880\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:comments@boboquivaris.com\">comments@boboquivaris.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.boboquivaris.com\">boboquivaris.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Boboquivaris, LLC\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mr. Andrea Froncillo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Steak\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Dry-aged prime steak\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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://www.opentable.com/bobos\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bobo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4605\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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/40/2010/11/edmond-sullivan.jpg\" alt=\"Edmond Sullivan\" title=\"Edmond Sullivan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Edmond\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher & Resources Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bobo’s\u003cbr>\n\u003cstrong>Reviewed Bobo’s:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time that I went to Bobo’s, I went with my wife, and we were celebrating our anniversary. She normally does not like to go out for steak, but she went along to appease me. She ended up loving it, and as soon as I sampled my first bite, I realized that I had just tasted the best New York steak that I had ever had in my life! \u003c/p>\n\u003cp>Before I went to Bobo’s, I was on a mission to find the steak house that produced the best New York steak. I was ordering the New York steak, because many steak houses can crank out a great rib-eye because it is the cut of meat that has the most fat and thus produces the most flavor. But I was convinced that if a steak house could cook a great New York, which is an inferior cut of meat compared to that of the rib-eye, then, to me that would qualify as a top steak house. \u003c/p>\n\u003cp>I had been to famous steak houses in LA, Chicago, Portland, Nevada, New Orleans, and the SF Bay Area, and none of the New York steaks that I tasted proved to be “head and shoulders above the rest.” But then I tried the New York bone-in at Bobo’s! This was a far superior steak compared to the New York steaks that I consumed in Chicago, which is known for having the best steak houses in the US, and I have not stopped going to Bobo’s for amazing steaks since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> I have never ever had a dinner at Bobo’s wherein the service was sub-par. If I am in a chatty mood, the waitperson will converse with me and add to the enjoyment of the evening, but if I am engrossed in a conversation with a dinner partner, then the waitperson(s) is thorough, going about his/her job in an extremely efficient manner. I have never waited too long for a drink or for my food to arrive. The pacing is always perfect. \u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Two words: FREE VALET!\u003c/p>\n\u003cp>\u003cstrong>Décor & Atmosphere:\u003c/strong> When I have brought friends to Bobo’s, some have suggested that the restaurant is too small and cramped, but I actually like to think that the small individual dining rooms are cozy. I have been to other upscale, trendy, SF restaurants where I am actually touching elbows with the stranger sitting next to me. Bobo’s is smallish, but other restaurants seat their customers even closer together. So I have no complaints about the seating, and as a result of having four separate dining rooms, the noise level is quite palatable. \u003c/p>\n\u003cp>Boboquvaris is an Italian (Venetian) clown or court jester, who is depicted in the Italian style of theatre called “Comedia del’ Arte,” and the restaurant takes on a circus-like décor with bright colors and frills. The bar design is really spectacular, especially at night when the green Venetian glass above the bar illuminates the room. The bar is a great place to sit and enjoy a house special martini or even a full steak dinner. \u003c/p>\n\u003cp>\u003cstrong>Food:\u003c/strong> Hands down, the best steak in town and around the country! They are most well known for the bone-in filet mignon, which is even better than the New York. The steaks are dry-aged up to six weeks and cooked with just a hint of rosemary and garlic with a slight rubdown of olive oil. They arrive at the table at just the right temperature and are cooked medium rare to rare. One time, my wife had to send back her steak, because it was too rare for her liking, but they were very accommodating and did not give her attitude about her request. It arrived back at the table cooked to her taste and was delicious. The steaks are BIG and filling, and you definitely get your money’s worth with each and every mouthwatering bite. \u003c/p>\n\u003cp>\u003cstrong>The apps and sides:\u003c/strong> I have eaten just about every appetizer and side dish and I have enjoyed them all. The portions for the side and apps tend to be on the small side, but it’s okay because it leaves plenty room for the STEAK! No doggie bags! They have the best mac and cheese, onion rings, and Brussels sprouts with pancetta that I have ever tasted!\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>“HANDS DOWN, THE BEST STEAK IN TOWN AND AROUND THE COUNTRY!”\u003cbr>\n\t Great food, great drinks, great service,\u003cbr>\n Dine solo or with a friend or five,\u003cbr>\n it’s the best steak and that’s no jive!\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/neel-lilani.jpg\" alt=\"Neel Lilani\" title=\"Neel Lilani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Neel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Tropisueno Mexican Kitchen\u003cbr>\n\u003cstrong>Reviewed Bobo’s:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWelcome to Bobo’s, a steak house with a touch of circus! Immediately upon arriving we were greeted by the enthusiastic valet parking attendant who, much to our delight, informed us that valet parking was provided complimentary for guests. Upon entering Bobo’s we were happily surprised by the bright décor touches that set the place apart from more traditional steak houses that are typically coddled in wood and leather. \u003c/p>\n\u003cp>Since my wife and I wanted to try many things on the menu, we opted to eat dinner tapas style by ordering a number of small plates. We started a decadent housemade burrata cheese, which is a soft Italian mozzarella that is creamy and yet magically airy at the same time. This was spread on crostini and a sour dough loaf stuffed with fresh olives and loaded with EVOO. A wonderful start!\u003c/p>\n\u003cp>Next, we moved on to the tuna carpaccio, which was impossibly delicate and flavorful. I had never seen fish sliced so paper-thin! We also had the crab cakes, which had the perfect amount of filler in addition to crabmeat and were perfectly crispy. The mussels that followed were a bit of a disappointment, as about 15% were dead and inedible. Also, the super high heat of the skillet upon which they were served combined with the excess of sea salt used in the preparation dried them out a bit and made the spices and salt completely overwhelm the natural flavors of the mussels. The modern mac and cheese side, that we ordered was fairly well prepared, but a little too liquidy to be termed spot-on. \u003c/p>\n\u003cp>The waitstaff was helpful and not overbearing, but did take a little time to take our dessert order as the restaurant began to fill up. They were completely accommodating in our request for a half order of dessert, as well as in answering our numerous questions about the menu. \u003c/p>\n\u003cp>Overall, the prices were a bit high, but I would come back for a special occasion dinner and try the famed bone-in filet next time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/suwanna-kerdkaew.jpg\" alt=\"Suwanna Kerdkaew\" title=\"Suwanna Kerdkaew\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suwanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Firefighter-Engineer & Paramedic\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pisces California Cuisine\u003cbr>\n\u003cstrong>Reviewed Bobo’s:\u003c/strong>Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was so excited to eat at this restaurant. It was officially a date night! When my partner Tina and I arrived at the restaurant, the décor was absolutely a feast for the eyes with their “Cirque du Soleil” style. The staff was prompt, attentive, and absolutely warm and friendly. We were greeted and seated promptly. I thought, “This is going to be a great time.” Then things started unraveling slowly. \u003c/p>\n\u003cp>I knew there was an upstairs, as the folks who were seated before us were taken upstairs. We were escorted to the area just to the right of the entrance on the main level. There were curtains separating tables and 80s music was playing, which was a bit odd but still enjoyable. We sat down, and our server was completely professional and warm and did her job with perfection. We did notice right away that the tables near us were exactly right next to us. We tried to concentrate on what we were going to enjoy that evening on the menu, and at first we kept our voices low, but we soon realized we couldn’t hear each other over the conversations near us, and so we found ourselves raising our voices a decibel louder until we were full-on projecting our voices to each other. My partner even had to pull the adjacent curtain back further, as she not only could hear what the next table was saying, but she could also see the other table intimately. \u003c/p>\n\u003cp>We started out with two cocktails, which were to our expectations. Our appetizer and salad were the baby romaine salad with tomatoes and avocados, and the tuna carpaccio. The flavor was spot on, fresh, and very enjoyable. The garlic bread was served warm and was delicious, though a bit on the oily side. \u003c/p>\n\u003cp>Tina and I decided to share a filet mignon as well as a whole garlic-roasted crab. Our sides were the Swiss chard, Bermuda onion rings and Modern Mac and Cheese. The filet mignon just melted in our mouths and was perfectly cooked medium-rare. The portion was decent, and the flavor was very delicious with the glass of Cabernet that I was enjoying. The whole roasted crab, unfortunately, was way over-roasted. The meat inside was dry and very difficult to get out of the shell. Being an experienced crab aficionado, I know that once the crab shell is cracked, it usually is fairly easy to get the meat to come out of the shell in one whole chunk. Not so on this night. \u003c/p>\n\u003cp>As I continued to struggle with the overcooked crab, I noticed the conversations around me getting more and more intrusive. On the left, we had a couple talking about a biopsy procedure. Behind Tina, someone was talking about an internal gastric issue. To the right of us, a couple had sat down and was over-the-top complimenting each other about each other. At this time, it was fairly funny to overhear the unusual conversations around us. I continued working on my crab and eating the sides, which were nice but not uniquely memorable. \u003c/p>\n\u003cp>Finishing our meal, our server came back, handed us a dessert menu, and left to box up our leftover mac and cheese (which I really had ordered for our daughter to eat the next day). Again the server was absolutely attentive, professional, and personable. As we pondered over which dessert we were to share, over to the right, the couple was making louder, even sappier comments about how they love being with each other and how great it is to be with each other. Clearly they didn’t know each other very well and were trying to make conversation. Perhaps they were tired of hearing our conversation? “Focus, focus, focus on the menu,” I thought to myself, “Just think about the wonderful dessert I was about to order.” But then over on my left ear, the conversation picked up again about the biopsy. I looked up from the menu and saw that my partner had the same look on her face that I had on mine: we had enough. The conversations so close to us surrounded and drowned us out, and I had to wave a white flag and admit that I would be driven out of the restaurant by the proximity of the conversations around us. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sadly, I could not justify the $200 bucks I had just spent to listen to conversations around us, rather than enjoying the conversation between my partner and myself. The meal was decent for the most part. I wish the crab would have been more succulent, but I cannot speak more highly of the service and the unique décor of the place. Perhaps the management needs to rethink how many tables they are trying to “squeeze” in for dinner and take away a table or two to allow for the intimacy that folks seek when going out for a night of crab and steak. Until that happens though, I will not be back, as the cost of the food cannot justify the lack of wanted intimacy that this restaurant does not provide.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Edmond:\u003c/strong> \"Hands down, the best steak in town and around the country! They are most well known for the bone-in filet mignon.\"\r\n\u003cstrong>Neel:\u003c/strong> \"We also had the crab cakes, which had the perfect amount of filler in addition to crabmeat and were perfectly crispy.\" \r\n\u003cstrong>Suwanna:\u003c/strong> \"The filet mignon just melted in our mouths and was perfectly cooked medium-rare.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bobo’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4605\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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/40/2010/11/edmond-sullivan.jpg\" alt=\"Edmond Sullivan\" title=\"Edmond Sullivan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong>Edmond\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Teacher & Resources Specialist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bobo’s\u003cbr>\n\u003cstrong>Reviewed Bobo’s:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first time that I went to Bobo’s, I went with my wife, and we were celebrating our anniversary. She normally does not like to go out for steak, but she went along to appease me. She ended up loving it, and as soon as I sampled my first bite, I realized that I had just tasted the best New York steak that I had ever had in my life! \u003c/p>\n\u003cp>Before I went to Bobo’s, I was on a mission to find the steak house that produced the best New York steak. I was ordering the New York steak, because many steak houses can crank out a great rib-eye because it is the cut of meat that has the most fat and thus produces the most flavor. But I was convinced that if a steak house could cook a great New York, which is an inferior cut of meat compared to that of the rib-eye, then, to me that would qualify as a top steak house. \u003c/p>\n\u003cp>I had been to famous steak houses in LA, Chicago, Portland, Nevada, New Orleans, and the SF Bay Area, and none of the New York steaks that I tasted proved to be “head and shoulders above the rest.” But then I tried the New York bone-in at Bobo’s! This was a far superior steak compared to the New York steaks that I consumed in Chicago, which is known for having the best steak houses in the US, and I have not stopped going to Bobo’s for amazing steaks since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> I have never ever had a dinner at Bobo’s wherein the service was sub-par. If I am in a chatty mood, the waitperson will converse with me and add to the enjoyment of the evening, but if I am engrossed in a conversation with a dinner partner, then the waitperson(s) is thorough, going about his/her job in an extremely efficient manner. I have never waited too long for a drink or for my food to arrive. The pacing is always perfect. \u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Two words: FREE VALET!\u003c/p>\n\u003cp>\u003cstrong>Décor & Atmosphere:\u003c/strong> When I have brought friends to Bobo’s, some have suggested that the restaurant is too small and cramped, but I actually like to think that the small individual dining rooms are cozy. I have been to other upscale, trendy, SF restaurants where I am actually touching elbows with the stranger sitting next to me. Bobo’s is smallish, but other restaurants seat their customers even closer together. So I have no complaints about the seating, and as a result of having four separate dining rooms, the noise level is quite palatable. \u003c/p>\n\u003cp>Boboquvaris is an Italian (Venetian) clown or court jester, who is depicted in the Italian style of theatre called “Comedia del’ Arte,” and the restaurant takes on a circus-like décor with bright colors and frills. The bar design is really spectacular, especially at night when the green Venetian glass above the bar illuminates the room. The bar is a great place to sit and enjoy a house special martini or even a full steak dinner. \u003c/p>\n\u003cp>\u003cstrong>Food:\u003c/strong> Hands down, the best steak in town and around the country! They are most well known for the bone-in filet mignon, which is even better than the New York. The steaks are dry-aged up to six weeks and cooked with just a hint of rosemary and garlic with a slight rubdown of olive oil. They arrive at the table at just the right temperature and are cooked medium rare to rare. One time, my wife had to send back her steak, because it was too rare for her liking, but they were very accommodating and did not give her attitude about her request. It arrived back at the table cooked to her taste and was delicious. The steaks are BIG and filling, and you definitely get your money’s worth with each and every mouthwatering bite. \u003c/p>\n\u003cp>\u003cstrong>The apps and sides:\u003c/strong> I have eaten just about every appetizer and side dish and I have enjoyed them all. The portions for the side and apps tend to be on the small side, but it’s okay because it leaves plenty room for the STEAK! No doggie bags! They have the best mac and cheese, onion rings, and Brussels sprouts with pancetta that I have ever tasted!\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>“HANDS DOWN, THE BEST STEAK IN TOWN AND AROUND THE COUNTRY!”\u003cbr>\n\t Great food, great drinks, great service,\u003cbr>\n Dine solo or with a friend or five,\u003cbr>\n it’s the best steak and that’s no jive!\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/neel-lilani.jpg\" alt=\"Neel Lilani\" title=\"Neel Lilani\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Neel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Tropisueno Mexican Kitchen\u003cbr>\n\u003cstrong>Reviewed Bobo’s:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWelcome to Bobo’s, a steak house with a touch of circus! Immediately upon arriving we were greeted by the enthusiastic valet parking attendant who, much to our delight, informed us that valet parking was provided complimentary for guests. Upon entering Bobo’s we were happily surprised by the bright décor touches that set the place apart from more traditional steak houses that are typically coddled in wood and leather. \u003c/p>\n\u003cp>Since my wife and I wanted to try many things on the menu, we opted to eat dinner tapas style by ordering a number of small plates. We started a decadent housemade burrata cheese, which is a soft Italian mozzarella that is creamy and yet magically airy at the same time. This was spread on crostini and a sour dough loaf stuffed with fresh olives and loaded with EVOO. A wonderful start!\u003c/p>\n\u003cp>Next, we moved on to the tuna carpaccio, which was impossibly delicate and flavorful. I had never seen fish sliced so paper-thin! We also had the crab cakes, which had the perfect amount of filler in addition to crabmeat and were perfectly crispy. The mussels that followed were a bit of a disappointment, as about 15% were dead and inedible. Also, the super high heat of the skillet upon which they were served combined with the excess of sea salt used in the preparation dried them out a bit and made the spices and salt completely overwhelm the natural flavors of the mussels. The modern mac and cheese side, that we ordered was fairly well prepared, but a little too liquidy to be termed spot-on. \u003c/p>\n\u003cp>The waitstaff was helpful and not overbearing, but did take a little time to take our dessert order as the restaurant began to fill up. They were completely accommodating in our request for a half order of dessert, as well as in answering our numerous questions about the menu. \u003c/p>\n\u003cp>Overall, the prices were a bit high, but I would come back for a special occasion dinner and try the famed bone-in filet next time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/suwanna-kerdkaew.jpg\" alt=\"Suwanna Kerdkaew\" title=\"Suwanna Kerdkaew\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suwanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Firefighter-Engineer & Paramedic\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pisces California Cuisine\u003cbr>\n\u003cstrong>Reviewed Bobo’s:\u003c/strong>Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was so excited to eat at this restaurant. It was officially a date night! When my partner Tina and I arrived at the restaurant, the décor was absolutely a feast for the eyes with their “Cirque du Soleil” style. The staff was prompt, attentive, and absolutely warm and friendly. We were greeted and seated promptly. I thought, “This is going to be a great time.” Then things started unraveling slowly. \u003c/p>\n\u003cp>I knew there was an upstairs, as the folks who were seated before us were taken upstairs. We were escorted to the area just to the right of the entrance on the main level. There were curtains separating tables and 80s music was playing, which was a bit odd but still enjoyable. We sat down, and our server was completely professional and warm and did her job with perfection. We did notice right away that the tables near us were exactly right next to us. We tried to concentrate on what we were going to enjoy that evening on the menu, and at first we kept our voices low, but we soon realized we couldn’t hear each other over the conversations near us, and so we found ourselves raising our voices a decibel louder until we were full-on projecting our voices to each other. My partner even had to pull the adjacent curtain back further, as she not only could hear what the next table was saying, but she could also see the other table intimately. \u003c/p>\n\u003cp>We started out with two cocktails, which were to our expectations. Our appetizer and salad were the baby romaine salad with tomatoes and avocados, and the tuna carpaccio. The flavor was spot on, fresh, and very enjoyable. The garlic bread was served warm and was delicious, though a bit on the oily side. \u003c/p>\n\u003cp>Tina and I decided to share a filet mignon as well as a whole garlic-roasted crab. Our sides were the Swiss chard, Bermuda onion rings and Modern Mac and Cheese. The filet mignon just melted in our mouths and was perfectly cooked medium-rare. The portion was decent, and the flavor was very delicious with the glass of Cabernet that I was enjoying. The whole roasted crab, unfortunately, was way over-roasted. The meat inside was dry and very difficult to get out of the shell. Being an experienced crab aficionado, I know that once the crab shell is cracked, it usually is fairly easy to get the meat to come out of the shell in one whole chunk. Not so on this night. \u003c/p>\n\u003cp>As I continued to struggle with the overcooked crab, I noticed the conversations around me getting more and more intrusive. On the left, we had a couple talking about a biopsy procedure. Behind Tina, someone was talking about an internal gastric issue. To the right of us, a couple had sat down and was over-the-top complimenting each other about each other. At this time, it was fairly funny to overhear the unusual conversations around us. I continued working on my crab and eating the sides, which were nice but not uniquely memorable. \u003c/p>\n\u003cp>Finishing our meal, our server came back, handed us a dessert menu, and left to box up our leftover mac and cheese (which I really had ordered for our daughter to eat the next day). Again the server was absolutely attentive, professional, and personable. As we pondered over which dessert we were to share, over to the right, the couple was making louder, even sappier comments about how they love being with each other and how great it is to be with each other. Clearly they didn’t know each other very well and were trying to make conversation. Perhaps they were tired of hearing our conversation? “Focus, focus, focus on the menu,” I thought to myself, “Just think about the wonderful dessert I was about to order.” But then over on my left ear, the conversation picked up again about the biopsy. I looked up from the menu and saw that my partner had the same look on her face that I had on mine: we had enough. The conversations so close to us surrounded and drowned us out, and I had to wave a white flag and admit that I would be driven out of the restaurant by the proximity of the conversations around us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sadly, I could not justify the $200 bucks I had just spent to listen to conversations around us, rather than enjoying the conversation between my partner and myself. The meal was decent for the most part. I wish the crab would have been more succulent, but I cannot speak more highly of the service and the unique décor of the place. Perhaps the management needs to rethink how many tables they are trying to “squeeze” in for dinner and take away a table or two to allow for the intimacy that folks seek when going out for a night of crab and steak. Until that happens though, I will not be back, as the cost of the food cannot justify the lack of wanted intimacy that this restaurant does not provide.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pisces California Cuisine: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4598\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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>http://www.youtube.com/v/12IL_QcCmus?fs=1&hl=en_US\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=Pisces+California+Cuisine,+San+Francisco,+CA&sll=37.793982,-122.415762&sspn=0.061856,0.069952&ie=UTF8&hq=Pisces+California+Cuisine,&hnear=San+Francisco,+California&cid=13650414352494076771&ll=37.778856,-122.497387&spn=0.047487,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pisces+California+Cuisine,+San+Francisco,+CA&sll=37.793982,-122.415762&sspn=0.061856,0.069952&ie=UTF8&hq=Pisces+California+Cuisine,&hnear=San+Francisco,+California&cid=13650414352494076771&ll=37.778856,-122.497387&spn=0.047487,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3414-3416 Judah Street (between 39th and 40th Avenues)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-2233\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@piscessf.com\">info@piscessf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piscessf.com\">piscessf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kevin Chu and Luis Tong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Luis Tong\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American-California Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chocolate battered soft shell crab, braised angus beef short ribs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\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> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> All the time\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended on weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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, sports TV.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pisces California Cuisine: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4598\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4584\">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/cp512iPod.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>http://www.youtube.com/v/12IL_QcCmus?fs=1&hl=en_US\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=Pisces+California+Cuisine,+San+Francisco,+CA&sll=37.793982,-122.415762&sspn=0.061856,0.069952&ie=UTF8&hq=Pisces+California+Cuisine,&hnear=San+Francisco,+California&cid=13650414352494076771&ll=37.778856,-122.497387&spn=0.047487,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pisces+California+Cuisine,+San+Francisco,+CA&sll=37.793982,-122.415762&sspn=0.061856,0.069952&ie=UTF8&hq=Pisces+California+Cuisine,&hnear=San+Francisco,+California&cid=13650414352494076771&ll=37.778856,-122.497387&spn=0.047487,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3414-3416 Judah Street (between 39th and 40th Avenues)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"meta": {
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"id": "fresh-air",
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"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",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
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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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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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",
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"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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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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},
"link": "/radio/program/on-the-media",
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"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"
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},
"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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},
"link": "/radio/program/pbs-newshour",
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"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",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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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"
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},
"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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