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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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"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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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pisces+California+Cuisine+san+francisco&aq=&sll=37.801302,-122.425702&sspn=0.058798,0.059395&ie=UTF8&hq=Pisces+California+Cuisine&hnear=San+Francisco,+California&ll=37.763794,-122.487259&spn=0.058828,0.059395&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n3414-3416 Judah Street\u003cbr />\r\nSan Francisco, CA 94122\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-564-2233\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piscessf.com\">piscessf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4598\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-2233\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\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pisces California Cuisine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4609\">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/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 Pisces California Cuisine:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSo yes, my partner and I live in the Outer Sunset, and we have a little girl, so finding a great upscale casual neighborhood restaurant near our house that is kid-friendly has made this restaurant one of my favorites, but it isn’t just that. Pisces is a great first date restaurant, a great one-person-sit-at-the-bar restaurant, a great small family gathering restaurant, and great casual dining restaurant that is kid-friendly with a decent selection of kid options. All of the above is available with enough menu options to spend as little or as much as you want and still have a great, fresh dining experience with a decent bottle or glass of wine, or beer on tap. \u003c/p>\n\u003cp>I’ve been here a dozen times or so since Alex was born (we now don’t eat out as much anymore). We found this restaurant just on a casual stroll through the neighborhood after our daughter was born. Every meal has been so good and very reasonably priced. Last night was no exception, when we took my partner’s family here to try out this restaurant for their first time. We arrived at 5:45pm, which allowed us to have the option of ordering from the happy hour menu, as well as the regular menu, which included two prix fixe options.\u003c/p>\n\u003cp>We started with a dozen Washington oysters on the half-shell. So tasty and, at a buck an oyster during happy hour, you can’t beat the price. They were fresh with lots of sea goodness, and the sherry-peppercorn granita added a nice subtle favor to the fresh oysters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then the chocolate soft shell crab appetizer was served. This was amazing. I only ordered it because it was so different, and I questioned whether the chef could pull it off. Hands down, this was one of the best surprises I’ve ever had. My sister-in-law Pauline ordered a nice organic salad that she said was fresh with the perfect amount of honey-mustard vinaigrette. Our 14-year-old nephew, Christian, completely devoured the sizzling shrimp iron skillet dish (and he doesn’t usually like shrimp). The bread that was served while we waited for our appetizers was tasty. Perfectly grilled and delicious.\u003c/p>\n\u003cp>I ordered the lobster ravioli, which was absolutely one of the best raviolis I’ve ever had. There was a sophisticated depth of flavor without hiding the natural sweetness of the lobster. The softness of the raviolis contrasted perfectly with the crispness of the asparagus and Asian veggies. The rest of my party ordered the Angus burger, the cioppino, the pan-roasted snapper, and the grilled filet mignon. Everyone raved about their dishes. The steak was tender and flavorful. My brother-in-law’s burger was juicy, and he was surprised to find that it came with crispy fries (as it was not noted on the menu). My mother-in-law stated that her fellow senior friends would love this place, as it serves the right amount of quality food for a very decent price. My almost 3-year-old daughter ate her entire fish and chips meal (well, she did give her grandmother a fish portion, which Kay enjoyed as well).\u003c/p>\n\u003cp>We shared the warm chocolate brownie with vanilla gelato and ganache. My daughter got her own chocolate sundae, as that was included with her meal. They don’t hit it out of the park with their desserts, but it is enough sweetness to finish off the meal. I did ask about the dessert ports, and the co-owner did a great job explaining the differences between the ports; he even allowed me try a sample of what Pisces had to offer. It was a lovely end to another great meal at Pisces without breaking the bank. \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 Pisces California Cuisine:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I first looked at the menu at Pisces I noticed that of the 12 entrée items listed, 6 are meat dishes. I did not expect this at a restaurant called “Pisces” and, moreover, I enjoyed my ahi tuna entrée so much that I want to try more fresh fish entrées, but the selection is minimal. They do have some shellfish entrees, but it seems that the fresh fish plates are the stand-out menu items.\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> I went on a Wednesday night at 7:00pm and got really lucky because I found a parking space directly across the street from the restaurant. Pisces is very accessible from the N-Judah line that stops either at the front door or a block or two away.\u003c/p>\n\u003cp>\u003cstrong>Décor & Atmosphere:\u003c/strong> Clean dining room with a modern/contemporary style, sparsely decorated. Recessed lighting with very tall paper, Japanese-style lanterns. The walls are painted chocolate brown, and the chairs and tables provided comfortable seating. It has a nice black granite bar, very wide, with a flat screen television on the wall. This type of décor is normally what you might encounter in the South of Market neighborhood, Noe Valley, or Bernal Heights. \u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> There were very few patrons in the restaurant, so it was difficult to assess whether or not the service was good or if it would have been as good if it were packed. But, the service was, in fact, very good. Our waiter even re-folded my friend’s napkin when he left the table to use the restroom. He brought out our food in a very timely manner, and the entire meal was perfectly paced. We were not rushed at all. \u003c/p>\n\u003cp>\u003cstrong>Wine:\u003c/strong> My friend and I ordered a bottle of the 2007 Lockwood Pinot, and it was really good. It paired well with both my ahi tuna dish and his short ribs. It was $32.00, and I thought it was maybe a little on the expensive side, but it was a good wine. Overall, it was a very decent wine list, which is something you can’t find in the Outer Sunset district.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> I had the $33.00 prix fixe menu, and the entrée size was not too big but not too small. However, portions for the crab cake and the chocolate brownie were too small for my appetite.\u003c/p>\n\u003cp>\u003cstrong>Food Quality:\u003c/strong> Overall the entire meal was very good. The crab cake was good, but too small. It had a fresh crab taste, and it wasn’t overwhelmed with herbs, onion flavor, and the like. The ahi tuna was excellent, and everything on the plate was cooked to perfection. The textures and the flavors were outstanding. The gnocchi was perfectly chewy and contrasted well with the firmness of the edamame. The mushrooms were awesome, and the wasabi and dashi sauce married perfectly with the ahi tuna. In fact, it totally enhanced its buttery flavor. Awesome entrée!\u003c/p>\n\u003cp>\u003cstrong>Minuses:\u003c/strong> My friend’s salmon was too well-done for his liking. However, it was still tasty. Appetizers and desserts on the prix fixe selections were too small. Maybe not enough fresh fish selections on the menu.\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> Above average food with reasonable prices. Good restaurant for the Outer Sunset district. I am looking forward to going again. Also, presentations on most menu items are very good with nice height and execution. \u003c/p>\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 Pisces California Cuisine:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThanks to \u003cem>Check, Please!\u003c/em> for introducing me to Pisces! Living in South Beach as I do, the Outer Sunset is a bit removed from my regular stomping grounds, but I am thrilled that we made the journey. The restaurant was completely empty when we arrived and, while that caused immediate red flags to go up, we quickly placated by the highly attentive waitstaff. When our waiter could not answer a question about the wine list, he quickly brought over the owner who was able to clearly articulate the differences between their two Viognier offerings. Apparently, the day of our visit was one of their slowest of the year as everyone was off to the post office to mail Uncle Sam his due (we went on tax day, April 15). \u003c/p>\n\u003cp>The food was excellent and perfectly prepared. The high quality of the ingredients really shined through, especially in the pork belly and short ribs. Platings were done with great attention to presentation, but in some cases the presentation made the entrees a bit difficult to engage. The prize dish was definitely the short ribs, which, after cooking for 3 hours, were succulent, tender, and moist. The desserts, with the exception of the slightly sub-par crème brûlée, were equally awe-inspiring, especially the hot brownie dish paired with a crisp raspberry sorbet. \u003c/p>\n\u003cp>The prix fixe option was a welcome surprise, as it included an appetizer, entrée and dessert for $23. Not every day do you find three expertly prepared courses for $23! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, we would definitely visit Pisces again and found it to be a great value for a fun dinner out. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Suwanna:\u003c/strong>\"Finding a great upscale casual neighborhood restaurant near our house that is kid-friendly has made this restaurant one of my favorites.\"\r\n\u003cstrong>Edmond:\u003c/strong> \"The ahi tuna was excellent, and everything on the plate was cooked to perfection.\" \r\n\u003cstrong>Neel:\u003c/strong> \"The prix fixe option was a welcome surprise, as it included an appetizer, entrée and dessert for $23. Not every day do you find three expertly prepared courses for $23!\" ",
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"description": "Suwanna:"Finding a great upscale casual neighborhood restaurant near our house that is kid-friendly has made this restaurant one of my favorites."\r\nEdmond: "The ahi tuna was excellent, and everything on the plate was cooked to perfection." \r\nNeel: "The prix fixe option was a welcome surprise, as it included an appetizer, entrée and dessert for $23. Not every day do you find three expertly prepared courses for $23!" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pisces California Cuisine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4609\">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/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 Pisces California Cuisine:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSo yes, my partner and I live in the Outer Sunset, and we have a little girl, so finding a great upscale casual neighborhood restaurant near our house that is kid-friendly has made this restaurant one of my favorites, but it isn’t just that. Pisces is a great first date restaurant, a great one-person-sit-at-the-bar restaurant, a great small family gathering restaurant, and great casual dining restaurant that is kid-friendly with a decent selection of kid options. All of the above is available with enough menu options to spend as little or as much as you want and still have a great, fresh dining experience with a decent bottle or glass of wine, or beer on tap. \u003c/p>\n\u003cp>I’ve been here a dozen times or so since Alex was born (we now don’t eat out as much anymore). We found this restaurant just on a casual stroll through the neighborhood after our daughter was born. Every meal has been so good and very reasonably priced. Last night was no exception, when we took my partner’s family here to try out this restaurant for their first time. We arrived at 5:45pm, which allowed us to have the option of ordering from the happy hour menu, as well as the regular menu, which included two prix fixe options.\u003c/p>\n\u003cp>We started with a dozen Washington oysters on the half-shell. So tasty and, at a buck an oyster during happy hour, you can’t beat the price. They were fresh with lots of sea goodness, and the sherry-peppercorn granita added a nice subtle favor to the fresh oysters.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the chocolate soft shell crab appetizer was served. This was amazing. I only ordered it because it was so different, and I questioned whether the chef could pull it off. Hands down, this was one of the best surprises I’ve ever had. My sister-in-law Pauline ordered a nice organic salad that she said was fresh with the perfect amount of honey-mustard vinaigrette. Our 14-year-old nephew, Christian, completely devoured the sizzling shrimp iron skillet dish (and he doesn’t usually like shrimp). The bread that was served while we waited for our appetizers was tasty. Perfectly grilled and delicious.\u003c/p>\n\u003cp>I ordered the lobster ravioli, which was absolutely one of the best raviolis I’ve ever had. There was a sophisticated depth of flavor without hiding the natural sweetness of the lobster. The softness of the raviolis contrasted perfectly with the crispness of the asparagus and Asian veggies. The rest of my party ordered the Angus burger, the cioppino, the pan-roasted snapper, and the grilled filet mignon. Everyone raved about their dishes. The steak was tender and flavorful. My brother-in-law’s burger was juicy, and he was surprised to find that it came with crispy fries (as it was not noted on the menu). My mother-in-law stated that her fellow senior friends would love this place, as it serves the right amount of quality food for a very decent price. My almost 3-year-old daughter ate her entire fish and chips meal (well, she did give her grandmother a fish portion, which Kay enjoyed as well).\u003c/p>\n\u003cp>We shared the warm chocolate brownie with vanilla gelato and ganache. My daughter got her own chocolate sundae, as that was included with her meal. They don’t hit it out of the park with their desserts, but it is enough sweetness to finish off the meal. I did ask about the dessert ports, and the co-owner did a great job explaining the differences between the ports; he even allowed me try a sample of what Pisces had to offer. It was a lovely end to another great meal at Pisces without breaking the bank. \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 Pisces California Cuisine:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I first looked at the menu at Pisces I noticed that of the 12 entrée items listed, 6 are meat dishes. I did not expect this at a restaurant called “Pisces” and, moreover, I enjoyed my ahi tuna entrée so much that I want to try more fresh fish entrées, but the selection is minimal. They do have some shellfish entrees, but it seems that the fresh fish plates are the stand-out menu items.\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> I went on a Wednesday night at 7:00pm and got really lucky because I found a parking space directly across the street from the restaurant. Pisces is very accessible from the N-Judah line that stops either at the front door or a block or two away.\u003c/p>\n\u003cp>\u003cstrong>Décor & Atmosphere:\u003c/strong> Clean dining room with a modern/contemporary style, sparsely decorated. Recessed lighting with very tall paper, Japanese-style lanterns. The walls are painted chocolate brown, and the chairs and tables provided comfortable seating. It has a nice black granite bar, very wide, with a flat screen television on the wall. This type of décor is normally what you might encounter in the South of Market neighborhood, Noe Valley, or Bernal Heights. \u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> There were very few patrons in the restaurant, so it was difficult to assess whether or not the service was good or if it would have been as good if it were packed. But, the service was, in fact, very good. Our waiter even re-folded my friend’s napkin when he left the table to use the restroom. He brought out our food in a very timely manner, and the entire meal was perfectly paced. We were not rushed at all. \u003c/p>\n\u003cp>\u003cstrong>Wine:\u003c/strong> My friend and I ordered a bottle of the 2007 Lockwood Pinot, and it was really good. It paired well with both my ahi tuna dish and his short ribs. It was $32.00, and I thought it was maybe a little on the expensive side, but it was a good wine. Overall, it was a very decent wine list, which is something you can’t find in the Outer Sunset district.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> I had the $33.00 prix fixe menu, and the entrée size was not too big but not too small. However, portions for the crab cake and the chocolate brownie were too small for my appetite.\u003c/p>\n\u003cp>\u003cstrong>Food Quality:\u003c/strong> Overall the entire meal was very good. The crab cake was good, but too small. It had a fresh crab taste, and it wasn’t overwhelmed with herbs, onion flavor, and the like. The ahi tuna was excellent, and everything on the plate was cooked to perfection. The textures and the flavors were outstanding. The gnocchi was perfectly chewy and contrasted well with the firmness of the edamame. The mushrooms were awesome, and the wasabi and dashi sauce married perfectly with the ahi tuna. In fact, it totally enhanced its buttery flavor. Awesome entrée!\u003c/p>\n\u003cp>\u003cstrong>Minuses:\u003c/strong> My friend’s salmon was too well-done for his liking. However, it was still tasty. Appetizers and desserts on the prix fixe selections were too small. Maybe not enough fresh fish selections on the menu.\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> Above average food with reasonable prices. Good restaurant for the Outer Sunset district. I am looking forward to going again. Also, presentations on most menu items are very good with nice height and execution. \u003c/p>\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 Pisces California Cuisine:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThanks to \u003cem>Check, Please!\u003c/em> for introducing me to Pisces! Living in South Beach as I do, the Outer Sunset is a bit removed from my regular stomping grounds, but I am thrilled that we made the journey. The restaurant was completely empty when we arrived and, while that caused immediate red flags to go up, we quickly placated by the highly attentive waitstaff. When our waiter could not answer a question about the wine list, he quickly brought over the owner who was able to clearly articulate the differences between their two Viognier offerings. Apparently, the day of our visit was one of their slowest of the year as everyone was off to the post office to mail Uncle Sam his due (we went on tax day, April 15). \u003c/p>\n\u003cp>The food was excellent and perfectly prepared. The high quality of the ingredients really shined through, especially in the pork belly and short ribs. Platings were done with great attention to presentation, but in some cases the presentation made the entrees a bit difficult to engage. The prize dish was definitely the short ribs, which, after cooking for 3 hours, were succulent, tender, and moist. The desserts, with the exception of the slightly sub-par crème brûlée, were equally awe-inspiring, especially the hot brownie dish paired with a crisp raspberry sorbet. \u003c/p>\n\u003cp>The prix fixe option was a welcome surprise, as it included an appetizer, entrée and dessert for $23. Not every day do you find three expertly prepared courses for $23! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, we would definitely visit Pisces again and found it to be a great value for a fun dinner out. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pagolac: Mom’s Vietnamese Kitchen: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4492\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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=xH5UARQCrX4\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pagolac,+San+Francisco,+CA&sll=37.765249,-122.449986&sspn=0.145202,0.110378&ie=UTF8&hq=Pagolac,&hnear=San+Francisco,+California&cid=10220014009597706622&ll=37.792422,-122.417049&spn=0.023739,0.036478&z=14&iwloc=A&output=embed\" width=\"425\" height=\"350\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003csmall>\u003ca style=\"color: #0000ff; text-align: left;\" href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pagolac,+San+Francisco,+CA&sll=37.765249,-122.449986&sspn=0.145202,0.110378&ie=UTF8&hq=Pagolac,&hnear=San+Francisco,+California&cid=10220014009597706622&ll=37.792422,-122.417049&spn=0.023739,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n655 Larkin Street (at Ellis Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-3234\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Tran\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Tran\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seven Flavors of Beef, grilled barbecue, do-it-yourself spring roll wraps\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every night: Seven Flavors of Beef\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, except for the prix fixe\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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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=Pagolac:+Mom's+Vietnamese+Kitchen+san+francisco&sll=37.0625,-95.677068&sspn=73.825956,56.513672&ie=UTF8&hq=Pagolac:+Mom's+Vietnamese+Kitchen&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n655 Larkin St.\u003cbr />\r\nSan Francisco, CA 94109\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-776-3234\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4492\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pagolac: Mom’s Vietnamese Kitchen: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4492\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/xH5UARQCrX4'\n title='//www.youtube.com/embed/xH5UARQCrX4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pagolac,+San+Francisco,+CA&sll=37.765249,-122.449986&sspn=0.145202,0.110378&ie=UTF8&hq=Pagolac,&hnear=San+Francisco,+California&cid=10220014009597706622&ll=37.792422,-122.417049&spn=0.023739,0.036478&z=14&iwloc=A&output=embed\" width=\"425\" height=\"350\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003csmall>\u003ca style=\"color: #0000ff; text-align: left;\" href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pagolac,+San+Francisco,+CA&sll=37.765249,-122.449986&sspn=0.145202,0.110378&ie=UTF8&hq=Pagolac,&hnear=San+Francisco,+California&cid=10220014009597706622&ll=37.792422,-122.417049&spn=0.023739,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n655 Larkin Street (at Ellis Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-3234\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Tran\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Tran\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seven Flavors of Beef, grilled barbecue, do-it-yourself spring roll wraps\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every night: Seven Flavors of Beef\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, except for the prix fixe\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pagolac: Mom’s Vietnamese Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Ed Uyeshima\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt amuses me how the city is trying to repackage the stretch of Larkin Street above the Civic Center as “Little Saigon” when it’s still the Tenderloin. If you can steel yourself to venture forth into this area — and in the daylight, it isn’t really all that bad — take a stroll to this Vietnamese gem. My partner and I originally came here because the place we wanted to go in Little Saigon was closed.\u003c/p>\n\u003cp>I have to admit, I was not encouraged by the pink awning that reminds me of the plastic shopping bags from Chinese restaurants. However, once inside, it turned out to be a cozy, minimally decorated restaurant with top-notch service and extremely friendly and knowledgeable owners, who are the children of a woman who was a waitress at the place for the better part of a decade. When she was hit and killed by a car while walking to the restaurant at a nearby intersection about five years ago, the children decided to carry on their mother’s home-style recipes, and you can tell because they are hearty dishes that rely less on presentation and far more on flavor. You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce.\u003c/p>\n\u003cp>Their most famous dish is the Seven Flavors of Beef set course (a two-person minimum). While it sounds indulgent and artery-challenging, it is a relatively healthy series of tasty beef dishes. It starts with the Bo Tai Chanh, a Vietnamese-style carpaccio marinated in lemon juice seasoned with chopped mint and peanuts and served with dipping sauce. Then comes the double-header: Bo Nhung Dam where you get a firepot in which you put in the raw slices of beef to cook and then wrap into rolls, and Bo Nuong Vi, marinated raw slices of beef cooked over a tabletop grill. Beef skewers come next: Bo La Lot (grilled beef balls wrapped in wild pepper leaves), Bo Cuon Moi (grilled beef wrapped over scallions), and Bo Lui, (BBQ beef). It all ends with a dessert, Chao Bo, which is a Vietnamese-style rice porridge with minced beef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that’s not the only draw, not by a long shot. Their homemade pho and fried noodle dishes are similarly addictive. In particular, the Pho Tai Bo Vien is a hearty bowl with a smooth broth filled with tasty noodles and even tastier rare beef slices and handmade beef balls. The Mi Xao Thap Cam is a surprise winner: fried chow mein noodles shaped like a brick and ladled with stir-fried chicken and fresh vegetables. We have also tried the other desserts here. The Chuoi Chien Kem (fried bananas with coconut ice cream) is wonderful, though the Che Mon (warm sticky rice with taro and coconut juice) is too runny for my taste.\u003c/p>\n\u003cp>Parking can be tricky around this area, especially since there are vagrants, who are more than willing to charge you for a space they have staked out for money. Just take the 19 Muni here. It’s well worth the adventurous journey to find pleasures a-plenty at this family-owned treasure.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Joanna Manders\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI must say, I was surprised to find such a tasty restaurant located in the heart of one of San Francisco’s grittiest neighborhoods, the Tenderloin or, as we like to call it, “The Loin.” Had I not been advised to eat here by a fellow \u003cem>Check, Please!\u003c/em> guest, I may never have discovered this restaurant. From the outside, Pagolac blends in with surrounding Vietnamese restaurants. Like other restaurants on the street, there was nothing particularly inviting about the façade or anything that would draw me inside, except maybe to escape the colorful streets of the The Loin.\u003c/p>\n\u003cp>Upon entering Pagolac, it appeared to be very clean and organized. However, between the lack of décor and the dim lighting, the restaurant interior seemed a bit stark and desolate. I soon found out that Pagolac easily makes up for the lack of atmosphere with the quality and deliciousness of the food.\u003c/p>\n\u003cp>I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant. Because I am not a huge meat eater, I was skeptical about ordering this much beef. However, each course was on the small side, and was shared between two (or more) people. We actually had a blast making our own wraps with the rice paper, meat, vegetables, mint, and sauces provided. Ordering seven courses of beef is not just about the delicious and savory food you are about to eat, but the experience of cooking the meat yourself, softening the crispy rice paper in warm water, and enjoying making your own wraps. Each course is different and involves cooking and flavoring beef in different ways.\u003c/p>\n\u003cp>Along with our seven courses of beef, we each had delicious drinks that are worth mentioning. I had a fizzy plum drink that was a bit salty and like nothing I had ever tasted, and my husband had an iced lemonade that was absolutely delicious and fresh.\u003c/p>\n\u003cp>In addition, after seven courses of beef, we managed to fit in dessert. I had a sticky rice pudding with coconut milk and dates that was absolutely delicious. I will be saving room for this dessert next time I go to Pagolac. My husband ordered coconut ice cream that was equally delicious.\u003c/p>\n\u003cp>I would highly recommend Pagolac for a tasty meal that is both memorable and easy on your wallet. I think the fact that nearly everyone in the restaurant was Vietnamese speaks to the authenticity and quality of the food. My one recommendation is that they could up the ante even more by throwing a few nice pictures on the wall and improving the lighting. But what I appreciate about Pagolac is that food is the first priority, and I will definitely be back to enjoy this spot many times in the future.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Lois Lourie\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA friend (Rich Murphy) and I dined at this restaurant on Sunday at 6:00 PM. We didn’t make reservations, but we had no problem getting a table. Pagolac is near the Tenderloin and it is not a neighborhood I frequent, but it was light out and parking was easily found within a block.\u003c/p>\n\u003cp>This restaurant was on the dark side with very little lighting, and the walls seemed on the shabby side and could definitely use a coat of paint. There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal.\u003c/p>\n\u003cp>As I love beef, we ordered the 7 Flavors of Beef course for two. It came with rice paper, which you dip in boiling hot water to soften and use to wrap the first three courses in. They brought lettuce and marinated vegetables to the table, which were very crisp and fresh. You put these on your softened wrap and then cook your beef and roll it up and chow down. The beef for the first three courses was the same, and I enjoyed the third course the most, as we grilled the beef in a heated butter sauce. I found the first two courses on the bland side, even when using the dipping sauce. The beef was the same for the three courses — one just cooks it differently.\u003c/p>\n\u003cp>The next three courses were skewered beef, and I found them good, but not exceptionally tasty. I’ve been to many Asian restaurants (although not specifically Vietnamese), and found these on the bland side. The beef was very fresh, so no problem with the quality.\u003c/p>\n\u003cp>The seventh course was Chao Bo — a Vietnamese rice porridge — and we only tasted it, as it didn’t appeal to me or my dinner partner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a restaurant I would not put on my list of favorites.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Ed:\u003c/strong> \"You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce.\"\r\n\u003cstrong>Joanna:\u003c/strong> \"I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant.\" \r\n\u003cstrong>Lois:\u003c/strong> \"There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pagolac: Mom’s Vietnamese Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Ed Uyeshima\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt amuses me how the city is trying to repackage the stretch of Larkin Street above the Civic Center as “Little Saigon” when it’s still the Tenderloin. If you can steel yourself to venture forth into this area — and in the daylight, it isn’t really all that bad — take a stroll to this Vietnamese gem. My partner and I originally came here because the place we wanted to go in Little Saigon was closed.\u003c/p>\n\u003cp>I have to admit, I was not encouraged by the pink awning that reminds me of the plastic shopping bags from Chinese restaurants. However, once inside, it turned out to be a cozy, minimally decorated restaurant with top-notch service and extremely friendly and knowledgeable owners, who are the children of a woman who was a waitress at the place for the better part of a decade. When she was hit and killed by a car while walking to the restaurant at a nearby intersection about five years ago, the children decided to carry on their mother’s home-style recipes, and you can tell because they are hearty dishes that rely less on presentation and far more on flavor. You can always tell how good the meal will be by how fresh the spring rolls are, and they are excellent here with a great dipping sauce.\u003c/p>\n\u003cp>Their most famous dish is the Seven Flavors of Beef set course (a two-person minimum). While it sounds indulgent and artery-challenging, it is a relatively healthy series of tasty beef dishes. It starts with the Bo Tai Chanh, a Vietnamese-style carpaccio marinated in lemon juice seasoned with chopped mint and peanuts and served with dipping sauce. Then comes the double-header: Bo Nhung Dam where you get a firepot in which you put in the raw slices of beef to cook and then wrap into rolls, and Bo Nuong Vi, marinated raw slices of beef cooked over a tabletop grill. Beef skewers come next: Bo La Lot (grilled beef balls wrapped in wild pepper leaves), Bo Cuon Moi (grilled beef wrapped over scallions), and Bo Lui, (BBQ beef). It all ends with a dessert, Chao Bo, which is a Vietnamese-style rice porridge with minced beef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that’s not the only draw, not by a long shot. Their homemade pho and fried noodle dishes are similarly addictive. In particular, the Pho Tai Bo Vien is a hearty bowl with a smooth broth filled with tasty noodles and even tastier rare beef slices and handmade beef balls. The Mi Xao Thap Cam is a surprise winner: fried chow mein noodles shaped like a brick and ladled with stir-fried chicken and fresh vegetables. We have also tried the other desserts here. The Chuoi Chien Kem (fried bananas with coconut ice cream) is wonderful, though the Che Mon (warm sticky rice with taro and coconut juice) is too runny for my taste.\u003c/p>\n\u003cp>Parking can be tricky around this area, especially since there are vagrants, who are more than willing to charge you for a space they have staked out for money. Just take the 19 Muni here. It’s well worth the adventurous journey to find pleasures a-plenty at this family-owned treasure.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Joanna Manders\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI must say, I was surprised to find such a tasty restaurant located in the heart of one of San Francisco’s grittiest neighborhoods, the Tenderloin or, as we like to call it, “The Loin.” Had I not been advised to eat here by a fellow \u003cem>Check, Please!\u003c/em> guest, I may never have discovered this restaurant. From the outside, Pagolac blends in with surrounding Vietnamese restaurants. Like other restaurants on the street, there was nothing particularly inviting about the façade or anything that would draw me inside, except maybe to escape the colorful streets of the The Loin.\u003c/p>\n\u003cp>Upon entering Pagolac, it appeared to be very clean and organized. However, between the lack of décor and the dim lighting, the restaurant interior seemed a bit stark and desolate. I soon found out that Pagolac easily makes up for the lack of atmosphere with the quality and deliciousness of the food.\u003c/p>\n\u003cp>I think this is the best Vietnamese food I have ever tasted. We ordered the seven courses of beef, a specialty of the restaurant. Because I am not a huge meat eater, I was skeptical about ordering this much beef. However, each course was on the small side, and was shared between two (or more) people. We actually had a blast making our own wraps with the rice paper, meat, vegetables, mint, and sauces provided. Ordering seven courses of beef is not just about the delicious and savory food you are about to eat, but the experience of cooking the meat yourself, softening the crispy rice paper in warm water, and enjoying making your own wraps. Each course is different and involves cooking and flavoring beef in different ways.\u003c/p>\n\u003cp>Along with our seven courses of beef, we each had delicious drinks that are worth mentioning. I had a fizzy plum drink that was a bit salty and like nothing I had ever tasted, and my husband had an iced lemonade that was absolutely delicious and fresh.\u003c/p>\n\u003cp>In addition, after seven courses of beef, we managed to fit in dessert. I had a sticky rice pudding with coconut milk and dates that was absolutely delicious. I will be saving room for this dessert next time I go to Pagolac. My husband ordered coconut ice cream that was equally delicious.\u003c/p>\n\u003cp>I would highly recommend Pagolac for a tasty meal that is both memorable and easy on your wallet. I think the fact that nearly everyone in the restaurant was Vietnamese speaks to the authenticity and quality of the food. My one recommendation is that they could up the ante even more by throwing a few nice pictures on the wall and improving the lighting. But what I appreciate about Pagolac is that food is the first priority, and I will definitely be back to enjoy this spot many times in the future.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Lois Lourie\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Pagolac: Mom’s Vietnamese Kitchen:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA friend (Rich Murphy) and I dined at this restaurant on Sunday at 6:00 PM. We didn’t make reservations, but we had no problem getting a table. Pagolac is near the Tenderloin and it is not a neighborhood I frequent, but it was light out and parking was easily found within a block.\u003c/p>\n\u003cp>This restaurant was on the dark side with very little lighting, and the walls seemed on the shabby side and could definitely use a coat of paint. There wasn’t a picture on the wall, and I found this restaurant very cold and uninviting. Our hostess was very pleasant, and the chef stopped by to ask if we were enjoying our meal.\u003c/p>\n\u003cp>As I love beef, we ordered the 7 Flavors of Beef course for two. It came with rice paper, which you dip in boiling hot water to soften and use to wrap the first three courses in. They brought lettuce and marinated vegetables to the table, which were very crisp and fresh. You put these on your softened wrap and then cook your beef and roll it up and chow down. The beef for the first three courses was the same, and I enjoyed the third course the most, as we grilled the beef in a heated butter sauce. I found the first two courses on the bland side, even when using the dipping sauce. The beef was the same for the three courses — one just cooks it differently.\u003c/p>\n\u003cp>The next three courses were skewered beef, and I found them good, but not exceptionally tasty. I’ve been to many Asian restaurants (although not specifically Vietnamese), and found these on the bland side. The beef was very fresh, so no problem with the quality.\u003c/p>\n\u003cp>The seventh course was Chao Bo — a Vietnamese rice porridge — and we only tasted it, as it didn’t appeal to me or my dinner partner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a restaurant I would not put on my list of favorites.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Della Santina’s Trattoria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4499\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>https://www.youtube.com/embed/_MdxteZ4WIw\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=Della+Santina's+Trattoria,+sonoma,+CA&sll=37.783638,-122.417822&sspn=0.037139,0.027595&ie=UTF8&hq=Della+Santina's+Trattoria,&hnear=Sonoma,+California&cid=11862583690655480581&ll=38.301455,-122.454901&spn=0.023575,0.036478&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=Della+Santina's+Trattoria,+sonoma,+CA&sll=37.783638,-122.417822&sspn=0.037139,0.027595&ie=UTF8&hq=Della+Santina's+Trattoria,&hnear=Sonoma,+California&cid=11862583690655480581&ll=38.301455,-122.454901&spn=0.023575,0.036478&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>\n133 East Napa Street (at 1st Street East)\u003cbr>\nSonoma, CA 95476\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-935-0576\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:rob@dellasantinas.com\">rob@dellasantinas.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dellasantinas.com\">dellasantinas.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Quirico Della Santina, Shirley Della Santina, Robert Della Santina\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Quirico Della Santina\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian, Tuscan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Housemade gnocchi, pappardelle with duck ragu, rotisserie meats, risotto, penne con funghi, cannelloni Florentine, lasagna Bolognese, rabbit cacciatore over soft polenta, braised tripe\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18; percentage goes to breast cancer research\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\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> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, seasonally\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"\">Map\u003c/a>\u003cbr />\r\n133 East Napa St.\u003cbr />\r\nSonoma, CA 95476\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 707-935-0576\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dellasantinas.com\">dellasantinas.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4499\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Della Santina’s Trattoria: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4499\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_MdxteZ4WIw'\n title='//www.youtube.com/embed/_MdxteZ4WIw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Santina's+Trattoria,+sonoma,+CA&sll=37.783638,-122.417822&sspn=0.037139,0.027595&ie=UTF8&hq=Della+Santina's+Trattoria,&hnear=Sonoma,+California&cid=11862583690655480581&ll=38.301455,-122.454901&spn=0.023575,0.036478&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=Della+Santina's+Trattoria,+sonoma,+CA&sll=37.783638,-122.417822&sspn=0.037139,0.027595&ie=UTF8&hq=Della+Santina's+Trattoria,&hnear=Sonoma,+California&cid=11862583690655480581&ll=38.301455,-122.454901&spn=0.023575,0.036478&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>\n133 East Napa Street (at 1st Street East)\u003cbr>\nSonoma, CA 95476\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-935-0576\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:rob@dellasantinas.com\">rob@dellasantinas.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dellasantinas.com\">dellasantinas.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Quirico Della Santina, Shirley Della Santina, Robert Della Santina\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Quirico Della Santina\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian, Tuscan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Housemade gnocchi, pappardelle with duck ragu, rotisserie meats, risotto, penne con funghi, cannelloni Florentine, lasagna Bolognese, rabbit cacciatore over soft polenta, braised tripe\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18; percentage goes to breast cancer research\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\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> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, seasonally\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Della Santina’s Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4513\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited a dear friend of mine to join me for dinner at Della Santina, a favorite restaurant of mine for at least 10 years. When I phoned for a reservation the owner, Robert, said, “Of course, no problem.” As I dine here very often, he will always make room for me, even on a busy evening. We were ushered to our table immediately and although every table was eventually filled, it wasn’t too noisy as the tables are not on top of each other.\u003c/p>\n\u003cp>The restaurant has indoor and outdoor seating, and tonight just the outdoor portion was open for dinner. The outside is charming with lots of little white lights, fountains and flowers, and overhead heating to keep you warm on a cool evening. It’s especially terrific on a warm summer day. \u003c/p>\n\u003cp>Our waiter was Louis, a charming fellow, and he didn’t rush us at all and took clues from us when we were ready to order. We had a wonderful Sauvignon Blanc (Shug), which was $9.50 a glass, but well worth it. The wine list has both California and Italian Wines, and if you’re looking for something more affordable, you should order the Italian Wines, but as I’m not as familiar with them, I always tend to order the local wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a small antipasto, which seemed more than sufficient for two. In addition, they surprised us with a cold pork salad in a delicious lemon caper sauce (on the house). We then had two entrees. Mine was the Prawns Dore in a very light batter that comes with broccoli — undercooked, as it should be — and delicious roasted potatoes. I shared this with Lonnie, and she said that she now had a new favorite dish. It really is scrumptious. She had the pasta — a tube penne pasta with sausage in a tomato sauce — and there were almost too many sausages, although most people wouldn’t complain about that as it was very tasty.\u003c/p>\n\u003cp>We ended our meal with coffee (excellent) and the chocolate torte; there wasn’t a crumb left on our plate. They are famous for their tiramisu, but as I usually order this, I decided to try something different and we loved it!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe rolling vineyards along Highway 121 to Sonoma are always a treat to soak in on a wine country excursion, and Della Santina turned out to be a charming and worthwhile destination for the hour-plus drive from my home in San Francisco. Just a block off the main city square, the restaurant looks like someone’s home with the front parlor done up as a dining room. It was abuzz with activity the Saturday evening we arrived, mostly with large convivial family parties obviously having a great time. What struck me first and foremost about Della Santina is the welcome feeling they appear to give every customer. Many of them, the manager and servers knew by name. I felt like they should have all yelled “Norm!” when I entered with my partner. His name is not Cliff.\u003c/p>\n\u003cp>We were seated next to a window at a really small table for two, and my one preference would have been for a quieter dining space. It was only later that I noticed Della Santina is separated into compartments like a commercial airline. In the back is a more spacious area that provides a more conversational atmosphere with softer lighting. I finally realized we were sitting in coach and waiting for someone to tell us to put our tray tables in the upright position. Anyway, that little discovery doesn’t alter my opinion of the food. It was very hearty, satisfying Italian fare that tasted very home-style with none of the urban pretense of more expensive eateries. \u003c/p>\n\u003cp>We started with the Antipasto Misto, which was a nice assortment of prosciutto, salame, pancetta and kalamata olives. I was struck by the freshness of the meats since I must be used to the packaged flavor of antipasto served at more typical trattorias. My partner tried a bowl of the Tortellini in Brodo, which offered quite a few of those hand-rolled tortellinis in a chicken broth, which was a bit on the non-descript side. My partner and I actually have some insight on how much effort this soup is since we just learned how to make it from scratch in Bologna, Italy, a few months back. \u003c/p>\n\u003cp>Our entrees were next, and the portions were quite generous. I ordered the pappardelle all’ Antra, which was obviously made with homemade pasta and mixed with a tasty duck ragu. The texture was a tad too wet for my taste since I prefer noodles that are a bit more al dente, especially when they need to provide the backbone for the ragu. My partner went for the bistecca alla Fiorentina, which was a carnivore’s delight. It was a grilled, three-week-aged Porterhouse steak, quite big and tender, and accompanied by some sautéed vegetables and roasted baby potatoes. The quality of the meat was frankly better than most of the steakhouses in San Francisco.\u003c/p>\n\u003cp>Even though we were pretty sated at this point, we knew we had to try the desserts, which represented the high and low points of the entire meal. The panna cotta was disappointing with the mixture of Italian pastry rum and cherries yielding a flavor close to children’s cough medicine. On the other hand, the tiramisu was sensational with three liqueurs complementing the espresso nicely, and the texture of the ladyfingers just soft enough without being too soggy. \u003c/p>\n\u003cp>To accompany our feast, we shared a bottle of Prosecco di Valdobbiadene, a sparkling wine that heightened the various flavors running through our respective palates. It was served in a nice silver bucket that unfortunately took up a huge part of our table, but the waiter compensated with a free glass of Muscat to finish off our desserts. \u003c/p>\n\u003cp>Our window did afford us a view of the closed patio, which we concluded must be quite nice during the spring and summer months. As we were about to roll ourselves out of the place, we decided that Della Santina was definitely worth a return visit when we are in the wine country again, although we’ll “pay” for the upgrade to first-class and ask for a table in the back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nDella Santina’s is located in Sonoma, right off of the square. Surprisingly, we pulled up and found parking right in front of the restaurant, which was a bit unusual for a weekend in Sonoma. Luckily for us, the inclement weather may have scared off some of the tourists that usually flock to this area. \u003c/p>\n\u003cp>We were seated very promptly inside. Upon a trip to the bathroom, I could see that the back patio would have been relaxing on a nicer day. After sitting down and looking over the menu, I noticed that Mexican pop music was playing in the background. This struck me as a very unauthentic music choice in an Italian restaurant. It was actually distracting, and obvious that the music was not chosen with customers in mind. \u003c/p>\n\u003cp>Besides the music, the overall atmosphere was quaint. The waiter was very attentive and was ready to take our order within ten minutes of looking over the menu. We started out with a tomato and mozzarella salad, as well as minestrone soup. Each of these starters were passable. I felt that I could have purchased the exact same salad at the Whole Foods salad bar down the street. The minestrone soup was tasty, but did not knock my socks off. I liked that it was a bit thicker than most minestrone soups, and was a good way to warm up on a cold day. \u003c/p>\n\u003cp>For my main course, I ordered spinach ravioli with mushroom sauce. My husband ordered a pappardelle pasta with a duck ragout. I am sorry to say that both of these dishes were disappointing. The main reason is that the sauces and ingredients simply did not taste fresh. In addition, there was nothing new or creative about the dishes. These were just basic pasta dishes that could have been purchased at any Italian restaurant. So after trying my main course, I was beginning to wonder why we had driven one-and-a-half hours to go to THIS restaurant, when amazing dining experiences, such as The Girls and The Fig, were within steps of where we sat. \u003c/p>\n\u003cp>We gave Della Santina’s one last chance by ordering dessert. I ordered the chocolate mousse cake, and my husband ordered the lemon tart. As an avid chocolate lover and lemon dessert lover (respectively), we were under-whelmed by these desserts. Both came drenched in some sort of artificially flavored sauce with candied cherries. Also, the crust on the lemon tart was not tasty. It was not flaky or buttery, but rather dry and clumpy. The lemon curd was too yellow in color, and had an aftertaste of pure egg. \u003c/p>\n\u003cp>I would also like to note that while the waiters were nice and very prompt/attentive, they did not wipe the tables after our meal. So, while eating dessert, we were staring at dabs of balsamic vinegar, olive oil, and water that had splashed out of the glasses when being filled. These sort of overlooked details take away from the overall dining experience. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I am wondering if I caught Della Santina’s on a bad day. However, my expectations for a restaurant in Sonoma are very high. All in all, if I am going to drive one-and-a-half hours to Sonoma — one of the best places for food in this country, if not the world — I am looking for an unparalleled dining experience. After trying Della Santina’s, I feel that the food is passable. However, there are so many far better choices in Sonoma in terms of food quality, atmosphere, and authenticity.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Della Santina’s Trattoria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4513\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Wednesday, April 7, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited a dear friend of mine to join me for dinner at Della Santina, a favorite restaurant of mine for at least 10 years. When I phoned for a reservation the owner, Robert, said, “Of course, no problem.” As I dine here very often, he will always make room for me, even on a busy evening. We were ushered to our table immediately and although every table was eventually filled, it wasn’t too noisy as the tables are not on top of each other.\u003c/p>\n\u003cp>The restaurant has indoor and outdoor seating, and tonight just the outdoor portion was open for dinner. The outside is charming with lots of little white lights, fountains and flowers, and overhead heating to keep you warm on a cool evening. It’s especially terrific on a warm summer day. \u003c/p>\n\u003cp>Our waiter was Louis, a charming fellow, and he didn’t rush us at all and took clues from us when we were ready to order. We had a wonderful Sauvignon Blanc (Shug), which was $9.50 a glass, but well worth it. The wine list has both California and Italian Wines, and if you’re looking for something more affordable, you should order the Italian Wines, but as I’m not as familiar with them, I always tend to order the local wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a small antipasto, which seemed more than sufficient for two. In addition, they surprised us with a cold pork salad in a delicious lemon caper sauce (on the house). We then had two entrees. Mine was the Prawns Dore in a very light batter that comes with broccoli — undercooked, as it should be — and delicious roasted potatoes. I shared this with Lonnie, and she said that she now had a new favorite dish. It really is scrumptious. She had the pasta — a tube penne pasta with sausage in a tomato sauce — and there were almost too many sausages, although most people wouldn’t complain about that as it was very tasty.\u003c/p>\n\u003cp>We ended our meal with coffee (excellent) and the chocolate torte; there wasn’t a crumb left on our plate. They are famous for their tiramisu, but as I usually order this, I decided to try something different and we loved it!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe rolling vineyards along Highway 121 to Sonoma are always a treat to soak in on a wine country excursion, and Della Santina turned out to be a charming and worthwhile destination for the hour-plus drive from my home in San Francisco. Just a block off the main city square, the restaurant looks like someone’s home with the front parlor done up as a dining room. It was abuzz with activity the Saturday evening we arrived, mostly with large convivial family parties obviously having a great time. What struck me first and foremost about Della Santina is the welcome feeling they appear to give every customer. Many of them, the manager and servers knew by name. I felt like they should have all yelled “Norm!” when I entered with my partner. His name is not Cliff.\u003c/p>\n\u003cp>We were seated next to a window at a really small table for two, and my one preference would have been for a quieter dining space. It was only later that I noticed Della Santina is separated into compartments like a commercial airline. In the back is a more spacious area that provides a more conversational atmosphere with softer lighting. I finally realized we were sitting in coach and waiting for someone to tell us to put our tray tables in the upright position. Anyway, that little discovery doesn’t alter my opinion of the food. It was very hearty, satisfying Italian fare that tasted very home-style with none of the urban pretense of more expensive eateries. \u003c/p>\n\u003cp>We started with the Antipasto Misto, which was a nice assortment of prosciutto, salame, pancetta and kalamata olives. I was struck by the freshness of the meats since I must be used to the packaged flavor of antipasto served at more typical trattorias. My partner tried a bowl of the Tortellini in Brodo, which offered quite a few of those hand-rolled tortellinis in a chicken broth, which was a bit on the non-descript side. My partner and I actually have some insight on how much effort this soup is since we just learned how to make it from scratch in Bologna, Italy, a few months back. \u003c/p>\n\u003cp>Our entrees were next, and the portions were quite generous. I ordered the pappardelle all’ Antra, which was obviously made with homemade pasta and mixed with a tasty duck ragu. The texture was a tad too wet for my taste since I prefer noodles that are a bit more al dente, especially when they need to provide the backbone for the ragu. My partner went for the bistecca alla Fiorentina, which was a carnivore’s delight. It was a grilled, three-week-aged Porterhouse steak, quite big and tender, and accompanied by some sautéed vegetables and roasted baby potatoes. The quality of the meat was frankly better than most of the steakhouses in San Francisco.\u003c/p>\n\u003cp>Even though we were pretty sated at this point, we knew we had to try the desserts, which represented the high and low points of the entire meal. The panna cotta was disappointing with the mixture of Italian pastry rum and cherries yielding a flavor close to children’s cough medicine. On the other hand, the tiramisu was sensational with three liqueurs complementing the espresso nicely, and the texture of the ladyfingers just soft enough without being too soggy. \u003c/p>\n\u003cp>To accompany our feast, we shared a bottle of Prosecco di Valdobbiadene, a sparkling wine that heightened the various flavors running through our respective palates. It was served in a nice silver bucket that unfortunately took up a huge part of our table, but the waiter compensated with a free glass of Muscat to finish off our desserts. \u003c/p>\n\u003cp>Our window did afford us a view of the closed patio, which we concluded must be quite nice during the spring and summer months. As we were about to roll ourselves out of the place, we decided that Della Santina was definitely worth a return visit when we are in the wine country again, although we’ll “pay” for the upgrade to first-class and ask for a table in the back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Della Santina’s Trattoria:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nDella Santina’s is located in Sonoma, right off of the square. Surprisingly, we pulled up and found parking right in front of the restaurant, which was a bit unusual for a weekend in Sonoma. Luckily for us, the inclement weather may have scared off some of the tourists that usually flock to this area. \u003c/p>\n\u003cp>We were seated very promptly inside. Upon a trip to the bathroom, I could see that the back patio would have been relaxing on a nicer day. After sitting down and looking over the menu, I noticed that Mexican pop music was playing in the background. This struck me as a very unauthentic music choice in an Italian restaurant. It was actually distracting, and obvious that the music was not chosen with customers in mind. \u003c/p>\n\u003cp>Besides the music, the overall atmosphere was quaint. The waiter was very attentive and was ready to take our order within ten minutes of looking over the menu. We started out with a tomato and mozzarella salad, as well as minestrone soup. Each of these starters were passable. I felt that I could have purchased the exact same salad at the Whole Foods salad bar down the street. The minestrone soup was tasty, but did not knock my socks off. I liked that it was a bit thicker than most minestrone soups, and was a good way to warm up on a cold day. \u003c/p>\n\u003cp>For my main course, I ordered spinach ravioli with mushroom sauce. My husband ordered a pappardelle pasta with a duck ragout. I am sorry to say that both of these dishes were disappointing. The main reason is that the sauces and ingredients simply did not taste fresh. In addition, there was nothing new or creative about the dishes. These were just basic pasta dishes that could have been purchased at any Italian restaurant. So after trying my main course, I was beginning to wonder why we had driven one-and-a-half hours to go to THIS restaurant, when amazing dining experiences, such as The Girls and The Fig, were within steps of where we sat. \u003c/p>\n\u003cp>We gave Della Santina’s one last chance by ordering dessert. I ordered the chocolate mousse cake, and my husband ordered the lemon tart. As an avid chocolate lover and lemon dessert lover (respectively), we were under-whelmed by these desserts. Both came drenched in some sort of artificially flavored sauce with candied cherries. Also, the crust on the lemon tart was not tasty. It was not flaky or buttery, but rather dry and clumpy. The lemon curd was too yellow in color, and had an aftertaste of pure egg. \u003c/p>\n\u003cp>I would also like to note that while the waiters were nice and very prompt/attentive, they did not wipe the tables after our meal. So, while eating dessert, we were staring at dabs of balsamic vinegar, olive oil, and water that had splashed out of the glasses when being filled. These sort of overlooked details take away from the overall dining experience. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am wondering if I caught Della Santina’s on a bad day. However, my expectations for a restaurant in Sonoma are very high. All in all, if I am going to drive one-and-a-half hours to Sonoma — one of the best places for food in this country, if not the world — I am looking for an unparalleled dining experience. After trying Della Santina’s, I feel that the food is passable. However, there are so many far better choices in Sonoma in terms of food quality, atmosphere, and authenticity.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zazie: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4496\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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=V4RFYK8XA8Y\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=Zazie,+San+Francisco,+CA&sll=33.28462,-113.115234&sspn=76.422824,56.513672&ie=UTF8&hq=Zazie,&hnear=San+Francisco,+California&cid=2743365124441067329&ll=37.783469,-122.44709&spn=0.047484,0.072956&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=Zazie,+San+Francisco,+CA&sll=33.28462,-113.115234&sspn=76.422824,56.513672&ie=UTF8&hq=Zazie,&hnear=San+Francisco,+California&cid=2743365124441067329&ll=37.783469,-122.44709&spn=0.047484,0.072956&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>\n941 Cole Street (at Carl Street)\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-5332\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Jen@zaziesf.com\">Jen@zaziesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zaziesf.com\">zaziesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jennifer Piallat\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jennifer Piallat\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jennifer Piallat\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Benedict egg dishes, gingerbread pancakes, B.L.T. Provençal, rabbit in mustard sauce, cassoulet\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12, no corkage fee on Tuesdays\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-3:00pm (lunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> All night, every night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/zazie\">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, we have Cole Valley Kid’s Night on the patio every Wednesday with coloring books and Crayons, plus free mac and cheese or ice cream for the kids.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\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, heated garden patio\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zazie,+San+Francisco,+CA&sll=38.291587,-122.455995&sspn=0.00901,0.006899&ie=UTF8&hq=Zazie,&hnear=San+Francisco,+California&ll=37.763523,-122.450008&spn=0.148598,0.110378&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n941 Cole St.\u003cbr />\r\nSan Francisco, CA 94117\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-564-5332\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zaziesf.com\">zaziesf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4496\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zazie: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4496\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/V4RFYK8XA8Y'\n title='//www.youtube.com/embed/V4RFYK8XA8Y'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zazie,+San+Francisco,+CA&sll=33.28462,-113.115234&sspn=76.422824,56.513672&ie=UTF8&hq=Zazie,&hnear=San+Francisco,+California&cid=2743365124441067329&ll=37.783469,-122.44709&spn=0.047484,0.072956&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=Zazie,+San+Francisco,+CA&sll=33.28462,-113.115234&sspn=76.422824,56.513672&ie=UTF8&hq=Zazie,&hnear=San+Francisco,+California&cid=2743365124441067329&ll=37.783469,-122.44709&spn=0.047484,0.072956&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>\n941 Cole Street (at Carl Street)\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-5332\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Jen@zaziesf.com\">Jen@zaziesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zaziesf.com\">zaziesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jennifer Piallat\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jennifer Piallat\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jennifer Piallat\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Benedict egg dishes, gingerbread pancakes, B.L.T. Provençal, rabbit in mustard sauce, cassoulet\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12, no corkage fee on Tuesdays\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-3:00pm (lunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> All night, every night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/zazie\">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, we have Cole Valley Kid’s Night on the patio every Wednesday with coloring books and Crayons, plus free mac and cheese or ice cream for the kids.\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\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, heated garden patio\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zazie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4504\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is a gem. The place delivers in so many ways every time I eat there. Whenever guests come into town, I usually take them to Zazie. This is why:\u003c/p>\n\u003cp>First of all, Cole Valley is such a cute neighborhood off the beaten track, but still convenient for people living in San Francisco. I love driving through the neighborhood with the enormous trees and eclectic houses as a backdrop. At night, this neighborhood isn’t packed with people (although Zazie is usually filled to the brim). It is a wonderful place to take a date or a long-lost friend that you need to catch up with. \u003c/p>\n\u003cp>The food at Zazie is mouthwatering. First, they bring out warm rolls that are homemade. These rolls are the best rolls I have had in San Francisco. This is a great way to start the meal on a chilly San Francisco night. I would highly recommend the grilled mascarpone polenta cakes — the most basic ingredients cooked in a savory sauce. If you have a larger appetite, the braised beef shanks are a delicious choice. They are very tender and again, the sauce is done just right. The fresh porcini and black truffle ravioli is also amazing. They are bursting with flavor and not overly rich. Overall, the food at Zazie is very hearty and wholesome. You feel satisfied without being stuffed. This is French comfort food at its best. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zazie also has a prix fixe menu every night for $23.50 for any starter, main course, and dessert marked with an asterisk. This place is a great value while maintaining a very high standard. You walk out of Zazie wondering why you paid so much last weekend for sub-par food at that new trendy restaurant (insert name here).\u003c/p>\n\u003cp>In addition, I love the atmosphere at Zazie. This is not a pretentious restaurant, but a homey mom-and-pop restaurant that is very welcoming. The host/hostess is always willing to accommodate your party and will even come get you in the bar next door when your table is ready. In addition, Tuesday nights are “no corkage fee” nights, and the host brought out glasses for us to enjoy our Belgian beer before even being seated. I must also mention that the outdoor patio is absolutely gorgeous. Lights are strung up and they have many heat lamps, so I actually recommend sitting outside even on a cold night. \u003c/p>\n\u003cp>I know that I will be eating at Zazie for years to come. Every experience has been so enjoyable, and I now have many memories of dinners with old friends and relatives at this spot. I cannot recommend Zazie enough!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon calling for reservations at Zazie for a party of 3, I was told they only make reservations from 5:30-6:15 and after that it jumps to 7:30pm. As one friend is a hairdresser and wouldn’t be available until 6:30, and I live in Sonoma and didn’t want to dine too late, this wasn’t going to work. However, the fellow that took the reservations said he’d put down the 6:15 and hold the reservation until 6:30pm.\u003c/p>\n\u003cp>When we arrived at this charming neighborhood restaurant, we were greeted warmly — and our greeter actually remembered that I lived in Sonoma — and we were promptly ushered to a window seat. We were one of the only parties there. However, within 1/2 hour, every table was taken. This is a very charming French bistro where they play French music very softly, adding to the ambience. \u003c/p>\n\u003cp>They don’t have too many wines by the glass, but I had a Dry Creek chardonnay that was perfect. One friend had a Kir and loved it. As they have only a wine list, they make some specialty drinks using sake for those who want to venture out. Our waitress was very good. She came by to ask if we were happy with our meals, but was not overbearing at all.\u003c/p>\n\u003cp>They had a prix fixe dinner for $23.50 and, as I was going to order everything on it, I opted for this. My Louis Malle salad was good, although nothing out of the ordinary. However, my main course, the grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again. My dessert was a warm rhubarb crumble, and I added vanilla gelato…scrumptious. For this prix fixe meal, the appetizer and dessert were 1/2 size portions, and the main dish was full size. This was just to my liking! \u003c/p>\n\u003cp>My friend Annette loved her small green salad with chèvre, and I tasted her fresh porcini and truffle ravioli, which came with prawns. Again, a gastronomic delight. Our hairdresser friend, Renee, had the spinach and strawberry salad, which she loved, and then the Pasta Fontainebleau. It was a huge portion, and she intended to bring some home, but she kept chipping away at it until there was not a morsel left on her plate.\u003c/p>\n\u003cp>For dessert we had the rhubarb crumble and the chocolate mousse pot de crème. No complaints from this party! I will go to this restaurant again.\u003c/p>\n\u003cp>Although we had no trouble parking in this busy neighborhood because we were early, upon leaving someone was double-parked and blocked me. Upon a few toots of my horn, the fellow miraculously showed up and waved as he drove away. There were other people double-parked, so this might be an issue.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is the type of little French bistro that you could easily pass by if you are on a Parisian boulevard filled with similarly inviting eateries. You could even pass by it in the less bustling neighborhood of Cole Valley. Three times. I guess I’m just not that observant without a GPS. I decided to make the evening a group outing in order to try more of their menu. Other friends have come here for breakfast, but nobody I knew has tried dinner there, including me. What a loss for them. At first, I was a bit concerned the noise level would be unbearable given the tight quarters. In my head, I was imagining five bells ringing in the \u003cem>Chronicle\u003c/em> listing. Fortunately, the four of us were seated next to the front window, which afforded us a semi-private enclave and even a vitriolic opportunity to comment on the clothing of the diners coming in and out of the restaurant.\u003c/p>\n\u003cp>We started ambitiously by sharing five — count ‘em, five — starters. First up were the Mussels Marinieres, which they steam very nicely in white wine, garlic, shallots, and parsley, as it all bathes in a creamy broth. The salads were quite fresh tasting. The Salade d’Ete was the more original concoction with a mix of sliced strawberries, goat cheese, toasted almonds, and even flower petals on a bed of arugula. It was a dish that seemed to announce the arrival of spring. Despite its daring French New Wave filmmaking namesake, the Salade Louis Malle was more conventional: spinach, caramelized walnuts, and gorgonzola in a balsamic vinaigrette. We all more equally shared the Assiette de Fromages, a nice selection of three soft French cheeses with figs and toasted walnuts. That left me being the most selfish by ordering the intentionally hard-to-share French Onion Soup Gratinée with beef stock, a truly fine interpretation of a French classic that offers the irresistible lure of melted cheese.\u003c/p>\n\u003cp>I was also able to try four of their entrees, all quite impressive in execution. With keen competition, the best had to be the roasted trout, which had a nice texture and an added burst of flavor from the cherry tomatoes in a basil vinaigrette and warm goat cheese. A close runner-up was the fresh Lemon Ricotta Ravioli, buttery smooth with wilted arugula, leeks, grilled prawns, garlic and aged parmesan cheese. A more traditional dish was the Lapin à la Moutarde, which was the dark meat of the rabbit braised and covered in a Dijon mustard sauce with mushrooms. Underneath was a bed of fettuccine. It was more of a stew dish than I had envisioned, as the sauce got a bit sloshy, and the little rabbit bones tough to maneuver around. Still, it was quite tasty. The last entree is a signature dish, the Zazie Burger with cheddar, tomatoes Provençal, and grilled Yukon gold potatoes. It was a good, juicy burger, if you are in the mood for one.\u003c/p>\n\u003cp>We barely had any room for dessert, but for the sake of the show, I felt it was important to try at least one. We all took our spoons and dug into the Crumble Zazie, a generously sized fresh fruit cobbler that either came in a dish à la mode or in a bowl drizzled with crème anglais. Lo and behold, we had both variations in front of us, and they were the perfectly French ender to our meal. \u003c/p>\n\u003cp>For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu, and there is even a prix fixe menu on select items in the menu (thus the appearance of the Zazie Burger on our table). For the most part, the waitstaff was quite nice and accommodating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The one hiccup — you should pardon the expression — was the selection of our wine. I went for a $32 bottle of the Chateau Horeau Cabernet Franc, definitely one of their more budget-conscious selections, and I swear I got a case of small-mouth from the waitress. The place was bustling for most of the evening, but as it was a weeknight, the low hum of dining activity started to die down after 9 PM. I would definitely come back to Zazie in a heartbeat. It’s right off the N-Judah line on Cole, so it’s a really convenient location for me. And after all, this review is all about me.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Joanna:\u003c/strong> \"Zazie is a gem. The place delivers in so many ways every time I eat there.\"\r\n\u003cstrong>Lois:\u003c/strong> \"The grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again.\"\r\n\u003cstrong>Ed:\u003c/strong> \"For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zazie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4504\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4487\">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/cp511iPod.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/joanna-manders.jpg\" alt=\"Joanna Manders\" title=\"Joanna Manders\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joanna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zazie\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is a gem. The place delivers in so many ways every time I eat there. Whenever guests come into town, I usually take them to Zazie. This is why:\u003c/p>\n\u003cp>First of all, Cole Valley is such a cute neighborhood off the beaten track, but still convenient for people living in San Francisco. I love driving through the neighborhood with the enormous trees and eclectic houses as a backdrop. At night, this neighborhood isn’t packed with people (although Zazie is usually filled to the brim). It is a wonderful place to take a date or a long-lost friend that you need to catch up with. \u003c/p>\n\u003cp>The food at Zazie is mouthwatering. First, they bring out warm rolls that are homemade. These rolls are the best rolls I have had in San Francisco. This is a great way to start the meal on a chilly San Francisco night. I would highly recommend the grilled mascarpone polenta cakes — the most basic ingredients cooked in a savory sauce. If you have a larger appetite, the braised beef shanks are a delicious choice. They are very tender and again, the sauce is done just right. The fresh porcini and black truffle ravioli is also amazing. They are bursting with flavor and not overly rich. Overall, the food at Zazie is very hearty and wholesome. You feel satisfied without being stuffed. This is French comfort food at its best. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zazie also has a prix fixe menu every night for $23.50 for any starter, main course, and dessert marked with an asterisk. This place is a great value while maintaining a very high standard. You walk out of Zazie wondering why you paid so much last weekend for sub-par food at that new trendy restaurant (insert name here).\u003c/p>\n\u003cp>In addition, I love the atmosphere at Zazie. This is not a pretentious restaurant, but a homey mom-and-pop restaurant that is very welcoming. The host/hostess is always willing to accommodate your party and will even come get you in the bar next door when your table is ready. In addition, Tuesday nights are “no corkage fee” nights, and the host brought out glasses for us to enjoy our Belgian beer before even being seated. I must also mention that the outdoor patio is absolutely gorgeous. Lights are strung up and they have many heat lamps, so I actually recommend sitting outside even on a cold night. \u003c/p>\n\u003cp>I know that I will be eating at Zazie for years to come. Every experience has been so enjoyable, and I now have many memories of dinners with old friends and relatives at this spot. I cannot recommend Zazie enough!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/lois-lourie.jpg\" alt=\"Lois Lourie\" title=\"Lois Lourie\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lois\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Shipping Container Sales Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Della Santina’s Trattoria\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon calling for reservations at Zazie for a party of 3, I was told they only make reservations from 5:30-6:15 and after that it jumps to 7:30pm. As one friend is a hairdresser and wouldn’t be available until 6:30, and I live in Sonoma and didn’t want to dine too late, this wasn’t going to work. However, the fellow that took the reservations said he’d put down the 6:15 and hold the reservation until 6:30pm.\u003c/p>\n\u003cp>When we arrived at this charming neighborhood restaurant, we were greeted warmly — and our greeter actually remembered that I lived in Sonoma — and we were promptly ushered to a window seat. We were one of the only parties there. However, within 1/2 hour, every table was taken. This is a very charming French bistro where they play French music very softly, adding to the ambience. \u003c/p>\n\u003cp>They don’t have too many wines by the glass, but I had a Dry Creek chardonnay that was perfect. One friend had a Kir and loved it. As they have only a wine list, they make some specialty drinks using sake for those who want to venture out. Our waitress was very good. She came by to ask if we were happy with our meals, but was not overbearing at all.\u003c/p>\n\u003cp>They had a prix fixe dinner for $23.50 and, as I was going to order everything on it, I opted for this. My Louis Malle salad was good, although nothing out of the ordinary. However, my main course, the grilled mascarpone polenta cakes, was so tasty that I will be tempted to order it time and time again. My dessert was a warm rhubarb crumble, and I added vanilla gelato…scrumptious. For this prix fixe meal, the appetizer and dessert were 1/2 size portions, and the main dish was full size. This was just to my liking! \u003c/p>\n\u003cp>My friend Annette loved her small green salad with chèvre, and I tasted her fresh porcini and truffle ravioli, which came with prawns. Again, a gastronomic delight. Our hairdresser friend, Renee, had the spinach and strawberry salad, which she loved, and then the Pasta Fontainebleau. It was a huge portion, and she intended to bring some home, but she kept chipping away at it until there was not a morsel left on her plate.\u003c/p>\n\u003cp>For dessert we had the rhubarb crumble and the chocolate mousse pot de crème. No complaints from this party! I will go to this restaurant again.\u003c/p>\n\u003cp>Although we had no trouble parking in this busy neighborhood because we were early, upon leaving someone was double-parked and blocked me. Upon a few toots of my horn, the fellow miraculously showed up and waved as he drove away. There were other people double-parked, so this might be an issue.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/11/ed-uyeshima.jpg\" alt=\"Ed Uyeshima\" title=\"Ed Uyeshima\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Product Marketer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pagolac: Mom’s Vietnamese Kitchen\u003cbr>\n\u003cstrong>Reviewed Zazie:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nZazie is the type of little French bistro that you could easily pass by if you are on a Parisian boulevard filled with similarly inviting eateries. You could even pass by it in the less bustling neighborhood of Cole Valley. Three times. I guess I’m just not that observant without a GPS. I decided to make the evening a group outing in order to try more of their menu. Other friends have come here for breakfast, but nobody I knew has tried dinner there, including me. What a loss for them. At first, I was a bit concerned the noise level would be unbearable given the tight quarters. In my head, I was imagining five bells ringing in the \u003cem>Chronicle\u003c/em> listing. Fortunately, the four of us were seated next to the front window, which afforded us a semi-private enclave and even a vitriolic opportunity to comment on the clothing of the diners coming in and out of the restaurant.\u003c/p>\n\u003cp>We started ambitiously by sharing five — count ‘em, five — starters. First up were the Mussels Marinieres, which they steam very nicely in white wine, garlic, shallots, and parsley, as it all bathes in a creamy broth. The salads were quite fresh tasting. The Salade d’Ete was the more original concoction with a mix of sliced strawberries, goat cheese, toasted almonds, and even flower petals on a bed of arugula. It was a dish that seemed to announce the arrival of spring. Despite its daring French New Wave filmmaking namesake, the Salade Louis Malle was more conventional: spinach, caramelized walnuts, and gorgonzola in a balsamic vinaigrette. We all more equally shared the Assiette de Fromages, a nice selection of three soft French cheeses with figs and toasted walnuts. That left me being the most selfish by ordering the intentionally hard-to-share French Onion Soup Gratinée with beef stock, a truly fine interpretation of a French classic that offers the irresistible lure of melted cheese.\u003c/p>\n\u003cp>I was also able to try four of their entrees, all quite impressive in execution. With keen competition, the best had to be the roasted trout, which had a nice texture and an added burst of flavor from the cherry tomatoes in a basil vinaigrette and warm goat cheese. A close runner-up was the fresh Lemon Ricotta Ravioli, buttery smooth with wilted arugula, leeks, grilled prawns, garlic and aged parmesan cheese. A more traditional dish was the Lapin à la Moutarde, which was the dark meat of the rabbit braised and covered in a Dijon mustard sauce with mushrooms. Underneath was a bed of fettuccine. It was more of a stew dish than I had envisioned, as the sauce got a bit sloshy, and the little rabbit bones tough to maneuver around. Still, it was quite tasty. The last entree is a signature dish, the Zazie Burger with cheddar, tomatoes Provençal, and grilled Yukon gold potatoes. It was a good, juicy burger, if you are in the mood for one.\u003c/p>\n\u003cp>We barely had any room for dessert, but for the sake of the show, I felt it was important to try at least one. We all took our spoons and dug into the Crumble Zazie, a generously sized fresh fruit cobbler that either came in a dish à la mode or in a bowl drizzled with crème anglais. Lo and behold, we had both variations in front of us, and they were the perfectly French ender to our meal. \u003c/p>\n\u003cp>For what appears on the surface to be a neighborhood eatery, Zazie certainly offers a robust and eclectic menu, and there is even a prix fixe menu on select items in the menu (thus the appearance of the Zazie Burger on our table). For the most part, the waitstaff was quite nice and accommodating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The one hiccup — you should pardon the expression — was the selection of our wine. I went for a $32 bottle of the Chateau Horeau Cabernet Franc, definitely one of their more budget-conscious selections, and I swear I got a case of small-mouth from the waitress. The place was bustling for most of the evening, but as it was a weeknight, the low hum of dining activity started to die down after 9 PM. I would definitely come back to Zazie in a heartbeat. It’s right off the N-Judah line on Cole, so it’s a really convenient location for me. And after all, this review is all about me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 11 (#511) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pagolac: Mom’s Vietnamese Kitchen\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4503\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4492\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Della Santina’s Trattoria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4513\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4499\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Zazie\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4504\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4496\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=Or6Gy1MXETs\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/leslie100x100.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed some of these delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>2007 Brazin Old Vine Zinfandel Lodi California\u003c/strong>\u003cbr>\nBig and bold is what Brazin is all about. Made with old-vine fruit from the Lodi region of California, it’s a peppery powerhouse perfect for ribs slathered in barbeque sauce or pepperoni pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 Irony Chardonnay Napa Valley, California\u003c/strong>\u003cbr>\nAffordable Napa Valley wines may sound like a contradiction, but that’s not true. Delicato Family Vineyards has roots in Napa, which their Irony brand celebrates. The Chardonnay is lush, juicy and ripe with a kiss of toasty notes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp511iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/leslie100x100.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed some of these delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>2007 Brazin Old Vine Zinfandel Lodi California\u003c/strong>\u003cbr>\nBig and bold is what Brazin is all about. Made with old-vine fruit from the Lodi region of California, it’s a peppery powerhouse perfect for ribs slathered in barbeque sauce or pepperoni pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 Irony Chardonnay Napa Valley, California\u003c/strong>\u003cbr>\nAffordable Napa Valley wines may sound like a contradiction, but that’s not true. Delicato Family Vineyards has roots in Napa, which their Irony brand celebrates. The Chardonnay is lush, juicy and ripe with a kiss of toasty notes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 10 (#510) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Sichuan Fortune House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4417\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4382\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Manor Coffee Shop\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4422\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4387\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>L’Ardoise Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4428\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4392\">reviews\u003c/a> | \u003c/p>\n\u003cp>http://www.youtube.com/v/vGDrmRXlbpA?fs=1&hl=en_US\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp510iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/leslie100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed some of these delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>. \u003c/p>\n\u003cp>\u003cstrong>2008 Loredona Viognier Lodi California\u003c/strong>\u003cbr>\nLoredona has a focus on Anything But Chardonnay, and their spicy, lush Viognier (pronounced Vee-own-yeah) is an alternative you’ll enjoy. Pair with curry dishes, swordfish with mango salsa or pasta smothered in creamy sauces.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2007 Irony Cabernet Sauvignon, Napa Valley California\u003c/strong>\u003cbr>\nWith a price to please (about $15), this Cabernet captures the intensity and complexity of a wine with a much higher tag. Stock up for your cellar, for parties, or just as an everyday house wine.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fifth season episode 10 (#510) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Sichuan Fortune House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4417\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4382\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Manor Coffee Shop\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4422\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4387\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>L’Ardoise Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4428\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4392\">reviews\u003c/a> | \u003c/p>\n\u003cp>http://www.youtube.com/v/vGDrmRXlbpA?fs=1&hl=en_US\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp510iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/leslie100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed some of these delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>. \u003c/p>\n\u003cp>\u003cstrong>2008 Loredona Viognier Lodi California\u003c/strong>\u003cbr>\nLoredona has a focus on Anything But Chardonnay, and their spicy, lush Viognier (pronounced Vee-own-yeah) is an alternative you’ll enjoy. Pair with curry dishes, swordfish with mango salsa or pasta smothered in creamy sauces.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2007 Irony Cabernet Sauvignon, Napa Valley California\u003c/strong>\u003cbr>\nWith a price to please (about $15), this Cabernet captures the intensity and complexity of a wine with a much higher tag. Stock up for your cellar, for parties, or just as an everyday house wine.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sichuan Fortune House: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4382\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4376\">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/cp510iPod.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/5jGO_JbNq1A?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=Sichuan+Fortune+House+pleasant+hill+ca&sll=37.947979,-122.060796&sspn=0.237433,0.286674&g=pleasant+hill+ca&ie=UTF8&hq=Sichuan+Fortune+House&hnear=Pleasant+Hill,+Contra+Costa,+California&cid=6242308330818381085&ll=37.959425,-122.060852&spn=0.023686,0.036478&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=Sichuan+Fortune+House+pleasant+hill+ca&sll=37.947979,-122.060796&sspn=0.237433,0.286674&g=pleasant+hill+ca&ie=UTF8&hq=Sichuan+Fortune+House&hnear=Pleasant+Hill,+Contra+Costa,+California&cid=6242308330818381085&ll=37.959425,-122.060852&spn=0.023686,0.036478&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>\n41 Woodsworth Lane (at Contra Costa Boulevard)\u003cbr>\nPleasant Hill, CA 94523\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-686-9828\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jian1212@yahoo.com\">jian1212@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Shaobin Zhang and Allen Shi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Shaobin Zhang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Sichuan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Changsha chicken, tea-smoked duck, pork shoulder, boiled fish, sizzling rice prawn, garlic eggplant cake, cumin lamb, Huiguo pork, green pea sprouts, and seafood claypot\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available daily, but needs to be ordered two days in advance\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes; 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, divided by a screen\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-686-9828\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jian1212@yahoo.com\">jian1212@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Shaobin Zhang and Allen Shi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Shaobin Zhang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Sichuan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Changsha chicken, tea-smoked duck, pork shoulder, boiled fish, sizzling rice prawn, garlic eggplant cake, cumin lamb, Huiguo pork, green pea sprouts, and seafood claypot\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available daily, but needs to be ordered two days in advance\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes; 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, divided by a screen\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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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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