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"content": "\u003cp>\u003cstrong>Manor Coffee House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4422\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWest Portal’s humble Manor Coffee Shop is a diner and proudly so. That makes this cheery place one of an ever-increasingly rare breed in the city. And while a lot of places are described as “authentic neighborhood,” the Manor’s red vinyl booths and counter stools have been that way for years. While there are many homey touches on the walls illustrating San Francisco history, it’s not dusty or stodgy, and once you’ve been in a couple of times, the pink-uniformed waitresses will remember you thereafter. It’s not self-consciously retro or overrun by hipsters, like at similar places in the Mission and the Castro. I especially appreciate the attention they pay to the area seniors, and that they have kept their prices reasonable. The service is great: friendly, prompt, and efficient. \u003c/p>\n\u003cp>You do not go to the Manor to have your capers sourced or to ponder the mouthfeel of your Sauce Mornay. The food is traditional, tasty diner, of high quality, and a very good value. \u003c/p>\n\u003cp>On this visit, my dining companion had the cheeseburger for an early lunch, and it is a sublime example of what the Manor does well. The burger is cooked to order and is the perfect size, not too big. It’s a great example of the way the Manor does not go for unappetizingly gargantuan portions, which many people mistake for “value.” The plate has enough to keep you satisfied, and is served with fries that are nice and potato-y, much like at In-and-Out Burger, but better and cooked just a little crispier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The breakfast choices are many. You can have eggs any way you’d like, as well as sausage, bacon, ham in a bunch of different combinations, including the rib-eye steak and eggs. I always used to think, “Well, if I want a steak I’d go to a steakhouse,” but on this visit I decided to try it and I’m glad I did. The huge steak was cooked to perfect medium on the griddle and served with a mondo-sized bottle of A-1 Sauce. The meat was tender and juicy, and our waitress Nancy explained it’s because they slice each steak individually off the roast prior to cooking. This is a coffee shop steak, mind you, and I’d suggest asking them to throw on a little extra salt and pepper before they cook it. However, a bite of the meat smothered in the sunny yolks from the perfect fried eggs with a touch of A-1 is Americana on a plate. Throw in a couple of bites of crispy on the outside, tender on the inside hash browns (not the played-out “breakfast potatoes”), and it’s the perfect hangover meal.\u003c/p>\n\u003cp>The menu has a gazillion other options, among them crispy waffles and fluffy pancakes, a yummy Patty Melt, and, two nights a week, a perfect Proustian French dip sandwich, piled with roast beef and served with an au jus that took me back to my childhood when it was my go-to restaurant pick on cross-country car trips. What is also great about the Manor is that they treat the extensive menu more like a set of guidelines; you can take this out here, substitute something else there, throw two things together, and the Manor will do it and make you happy. \u003c/p>\n\u003cp> Although diner is often synonymous with “greasy spoon,” the cooking is not oily and heavy; you don’t feel you have to order an angioplasty for dessert. Instead order a piece of pie! I had a personal favorite: a big piece of firm custard pie with a dusting of nutmeg, literally like Grandma used to make. (The dessert portions are where the Manor happily over indulges.) I’m originally from Iowa and maybe I am a sucker for State Fair ribbons, but the Manor has them for their pies. My fellow diner had a textbook soda fountain chocolate milk shake: smooth and not too thick. For beverages, the coffee is good, hot, and frequently refilled, and it’s a place where you don’t have to worry about a wine list (they have a house red or house white; haven’t tried either), but they do have Heineken. And they might card you if you appear to be south of forty.\u003c/p>\n\u003cp>The Manor Coffee Shop is great place to go to grab a quick bite before a movie up the street or to sit at the counter over breakfast and a paper. You’ll feel like you have been going there forever from the first time you visit. It’s the type of place San Franciscans should cherish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe went to the Manor Coffee Shop last Saturday, and what a kick! This is such a retro 60s place in the West Portal neighborhood, that is decorated with old posters and pictures of San Francisco. There’s one cash register and it’s the OLD STYLE kind where you press the dollar and cents sign! Formica counters and tables with vinyl seats complete the retro decor. Gee, I almost expect Fonzie to walk through the door at any minute. The only thing lacking was the jukebox!\u003c/p>\n\u003cp>It was not too busy that late morning. (We were there around 11:15 AM.) We decided to sit at the counter, so we could watch everything. The waitresses were friendly and efficient. There are so many items on the menu that I was totally confused by the selection and I ended up ordering a breakfast combination of one egg with bacon and waffle and a side of hash browns. I also ordered an item called spud stick, which is a potato sliced with a special spiral machine, then deep fried and skewered with a long thick wooden stick. It is served vertically on a special stand. You can choose two toppings for each skewer. We had garlic/parmesan and sour cream/chives. That was yummy. I think this is a great item if you have kids because they’ll have fun taking the slices apart and eating them. \u003c/p>\n\u003cp>My friend ordered the Crunchy, Munchy Chicken, which are chicken wings that have been marinated and deep-fried with a crunchy batter. They were very tasty and reminded my friend of the chicken wings his dad used to make. We both had freshly squeezed orange juice, and it was so sweet with lots of pulp. We also had coffee, and our cups were constantly refilled without us having to ask. \u003c/p>\n\u003cp>We ended up ordering peach pie for dessert and that was NOT GOOD. The pie was full of cornstarch goo with neon yellow food coloring , very few slices of peach, and no peach flavor. \u003c/p>\n\u003cp>All in all, it was still a good experience. The waitress knew many customers by name, and you got this feeling of comfy and hominess, which is a quality that’s hard to find in today’s hurried business world. The owner came out toward the end of our meal and stopped and talked to several customers, including us. I will definitely come back and try their sandwiches and their Friday special, which is Mac and Cheese and one of my favorite comfort foods!\u003c/p>\n\u003cp>For all the food for both of us, the total was $36, tax and tip included. That’s $18 per person.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn a recent warm, sunny day, two of us made our way up the hill to West Portal, one of my favorite neighborhoods in San Francisco. We arrived at Manor Coffee Shop, where the greeting was incredibly warm and friendly; you could instantly tell the establishment was family-owned. It had that familial vibe. The crowd was mostly on the older side, and we could see there were a lot of old-time regulars, who knew exactly what they came in for! No lines out the door like other brunch places in town, which could be a good or a bad sign on a Saturday morning! \u003c/p>\n\u003cp>The servers were wearing old-school uniforms and hats, and the booth benches and the bar were modeled after a 1950s diner. The feeling I got after sitting down and absorbing the atmosphere and leafing through the menu was that it reminded me of a mini Mel’s (or any other such) Diner. And speaking of the menu, I was so surprised to see so many options. It was simply HUGE! Every kind of diner fare you could imagine! “How could they pack all this food in that tiny kitchen area?!” I wondered.\u003c/p>\n\u003cp>I looked across and saw a whimsical looking tower of potato chips, aptly called the “Silly Spuds.” We both looked at each other and instantly agreed to order one, just for the fun of it! It’s a spiral of potato chips, fried in oil, then spiced with your choice of two flavors. We had “ranch” and “white cheddar” salt sprinkled on ours. And it was just that: silly fun. I could see children being really entertained by such a unique presentation of fried potato chips. \u003c/p>\n\u003cp>For our serious dishes, I ordered an item that was a house specialty, just so I could capture more of what makes this place unique. My partner ordered eggs Benedict, so he could compare it to other brunch places, where he orders it all the time. Not two minutes later, the food was served! WOW! The Benedict dish was good, as you would expect it to be. Couldn’t tell if the hollandaise sauce was homemade or not, but it really didn’t matter, as it tasted great. \u003c/p>\n\u003cp>My Ray’s Special, on the other hand was just OK. The combination of minced beef, eggs, and spinach sounded good on paper, but actually lacked pizzazz, and the greasy, hearty dish left you very full, very fast. It was like eating a breakfast burger without the bun! It was way too heavy for me, and I kept finding myself adding more salt and pepper, to kick the flavor up a notch. Coffee was good: fresh and served hot and frequently. Which brings up another great quality about that place: the friendly and attentive service, which made for an enjoyable time, even though my dish was not quite up to par. Also, the prices were very reasonable, across the board. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would I go back again next weekend? Probably not, as I’ve had better overall experiences elsewhere. But if I were to find myself again in the neighborhood and want a good Benedict, I’ll stop in for that and for the great service. Maybe grab a good book to bring with me and sit at that charming bar again.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Manor Coffee House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4422\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWest Portal’s humble Manor Coffee Shop is a diner and proudly so. That makes this cheery place one of an ever-increasingly rare breed in the city. And while a lot of places are described as “authentic neighborhood,” the Manor’s red vinyl booths and counter stools have been that way for years. While there are many homey touches on the walls illustrating San Francisco history, it’s not dusty or stodgy, and once you’ve been in a couple of times, the pink-uniformed waitresses will remember you thereafter. It’s not self-consciously retro or overrun by hipsters, like at similar places in the Mission and the Castro. I especially appreciate the attention they pay to the area seniors, and that they have kept their prices reasonable. The service is great: friendly, prompt, and efficient. \u003c/p>\n\u003cp>You do not go to the Manor to have your capers sourced or to ponder the mouthfeel of your Sauce Mornay. The food is traditional, tasty diner, of high quality, and a very good value. \u003c/p>\n\u003cp>On this visit, my dining companion had the cheeseburger for an early lunch, and it is a sublime example of what the Manor does well. The burger is cooked to order and is the perfect size, not too big. It’s a great example of the way the Manor does not go for unappetizingly gargantuan portions, which many people mistake for “value.” The plate has enough to keep you satisfied, and is served with fries that are nice and potato-y, much like at In-and-Out Burger, but better and cooked just a little crispier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The breakfast choices are many. You can have eggs any way you’d like, as well as sausage, bacon, ham in a bunch of different combinations, including the rib-eye steak and eggs. I always used to think, “Well, if I want a steak I’d go to a steakhouse,” but on this visit I decided to try it and I’m glad I did. The huge steak was cooked to perfect medium on the griddle and served with a mondo-sized bottle of A-1 Sauce. The meat was tender and juicy, and our waitress Nancy explained it’s because they slice each steak individually off the roast prior to cooking. This is a coffee shop steak, mind you, and I’d suggest asking them to throw on a little extra salt and pepper before they cook it. However, a bite of the meat smothered in the sunny yolks from the perfect fried eggs with a touch of A-1 is Americana on a plate. Throw in a couple of bites of crispy on the outside, tender on the inside hash browns (not the played-out “breakfast potatoes”), and it’s the perfect hangover meal.\u003c/p>\n\u003cp>The menu has a gazillion other options, among them crispy waffles and fluffy pancakes, a yummy Patty Melt, and, two nights a week, a perfect Proustian French dip sandwich, piled with roast beef and served with an au jus that took me back to my childhood when it was my go-to restaurant pick on cross-country car trips. What is also great about the Manor is that they treat the extensive menu more like a set of guidelines; you can take this out here, substitute something else there, throw two things together, and the Manor will do it and make you happy. \u003c/p>\n\u003cp> Although diner is often synonymous with “greasy spoon,” the cooking is not oily and heavy; you don’t feel you have to order an angioplasty for dessert. Instead order a piece of pie! I had a personal favorite: a big piece of firm custard pie with a dusting of nutmeg, literally like Grandma used to make. (The dessert portions are where the Manor happily over indulges.) I’m originally from Iowa and maybe I am a sucker for State Fair ribbons, but the Manor has them for their pies. My fellow diner had a textbook soda fountain chocolate milk shake: smooth and not too thick. For beverages, the coffee is good, hot, and frequently refilled, and it’s a place where you don’t have to worry about a wine list (they have a house red or house white; haven’t tried either), but they do have Heineken. And they might card you if you appear to be south of forty.\u003c/p>\n\u003cp>The Manor Coffee Shop is great place to go to grab a quick bite before a movie up the street or to sit at the counter over breakfast and a paper. You’ll feel like you have been going there forever from the first time you visit. It’s the type of place San Franciscans should cherish.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe went to the Manor Coffee Shop last Saturday, and what a kick! This is such a retro 60s place in the West Portal neighborhood, that is decorated with old posters and pictures of San Francisco. There’s one cash register and it’s the OLD STYLE kind where you press the dollar and cents sign! Formica counters and tables with vinyl seats complete the retro decor. Gee, I almost expect Fonzie to walk through the door at any minute. The only thing lacking was the jukebox!\u003c/p>\n\u003cp>It was not too busy that late morning. (We were there around 11:15 AM.) We decided to sit at the counter, so we could watch everything. The waitresses were friendly and efficient. There are so many items on the menu that I was totally confused by the selection and I ended up ordering a breakfast combination of one egg with bacon and waffle and a side of hash browns. I also ordered an item called spud stick, which is a potato sliced with a special spiral machine, then deep fried and skewered with a long thick wooden stick. It is served vertically on a special stand. You can choose two toppings for each skewer. We had garlic/parmesan and sour cream/chives. That was yummy. I think this is a great item if you have kids because they’ll have fun taking the slices apart and eating them. \u003c/p>\n\u003cp>My friend ordered the Crunchy, Munchy Chicken, which are chicken wings that have been marinated and deep-fried with a crunchy batter. They were very tasty and reminded my friend of the chicken wings his dad used to make. We both had freshly squeezed orange juice, and it was so sweet with lots of pulp. We also had coffee, and our cups were constantly refilled without us having to ask. \u003c/p>\n\u003cp>We ended up ordering peach pie for dessert and that was NOT GOOD. The pie was full of cornstarch goo with neon yellow food coloring , very few slices of peach, and no peach flavor. \u003c/p>\n\u003cp>All in all, it was still a good experience. The waitress knew many customers by name, and you got this feeling of comfy and hominess, which is a quality that’s hard to find in today’s hurried business world. The owner came out toward the end of our meal and stopped and talked to several customers, including us. I will definitely come back and try their sandwiches and their Friday special, which is Mac and Cheese and one of my favorite comfort foods!\u003c/p>\n\u003cp>For all the food for both of us, the total was $36, tax and tip included. That’s $18 per person.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed Manor Coffee House:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn a recent warm, sunny day, two of us made our way up the hill to West Portal, one of my favorite neighborhoods in San Francisco. We arrived at Manor Coffee Shop, where the greeting was incredibly warm and friendly; you could instantly tell the establishment was family-owned. It had that familial vibe. The crowd was mostly on the older side, and we could see there were a lot of old-time regulars, who knew exactly what they came in for! No lines out the door like other brunch places in town, which could be a good or a bad sign on a Saturday morning! \u003c/p>\n\u003cp>The servers were wearing old-school uniforms and hats, and the booth benches and the bar were modeled after a 1950s diner. The feeling I got after sitting down and absorbing the atmosphere and leafing through the menu was that it reminded me of a mini Mel’s (or any other such) Diner. And speaking of the menu, I was so surprised to see so many options. It was simply HUGE! Every kind of diner fare you could imagine! “How could they pack all this food in that tiny kitchen area?!” I wondered.\u003c/p>\n\u003cp>I looked across and saw a whimsical looking tower of potato chips, aptly called the “Silly Spuds.” We both looked at each other and instantly agreed to order one, just for the fun of it! It’s a spiral of potato chips, fried in oil, then spiced with your choice of two flavors. We had “ranch” and “white cheddar” salt sprinkled on ours. And it was just that: silly fun. I could see children being really entertained by such a unique presentation of fried potato chips. \u003c/p>\n\u003cp>For our serious dishes, I ordered an item that was a house specialty, just so I could capture more of what makes this place unique. My partner ordered eggs Benedict, so he could compare it to other brunch places, where he orders it all the time. Not two minutes later, the food was served! WOW! The Benedict dish was good, as you would expect it to be. Couldn’t tell if the hollandaise sauce was homemade or not, but it really didn’t matter, as it tasted great. \u003c/p>\n\u003cp>My Ray’s Special, on the other hand was just OK. The combination of minced beef, eggs, and spinach sounded good on paper, but actually lacked pizzazz, and the greasy, hearty dish left you very full, very fast. It was like eating a breakfast burger without the bun! It was way too heavy for me, and I kept finding myself adding more salt and pepper, to kick the flavor up a notch. Coffee was good: fresh and served hot and frequently. Which brings up another great quality about that place: the friendly and attentive service, which made for an enjoyable time, even though my dish was not quite up to par. Also, the prices were very reasonable, across the board. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would I go back again next weekend? Probably not, as I’ve had better overall experiences elsewhere. But if I were to find myself again in the neighborhood and want a good Benedict, I’ll stop in for that and for the great service. Maybe grab a good book to bring with me and sit at that charming bar again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>L’Ardoise Bistro: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4392\">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/mf4G2r-hV0g?fs=1&hl=en_US\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=L’Ardoise+Bistro+san+francisco+ca&sll=37.737479,-122.469441&sspn=0.115662,0.143337&ie=UTF8&hq=L’Ardoise+Bistro&hnear=San+Francisco,+California&cid=8853980836607095849&ll=37.777906,-122.433271&spn=0.023744,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n151 Noe Street (at Henry Street)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-437-2600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@LardoiseSF.com\">info@LardoiseSF.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.ardoisesf.com\" target=\"_blank\" rel=\"noopener\">L’ardoise Bistro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Thierry Clement\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Thierry Clement\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Thierry Clement\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tiger prawn ravioli with sauce vierge and herbs; coq au vin\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> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered for dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/lardoise\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=L'Ardoise+Bistro,+San+Francisco+Bay+Area,+San+Francisco,+CA&sll=37.73753,-122.469149&sspn=0.072628,0.055189&ie=UTF8&hq=L'Ardoise+Bistro,&hnear=San+Francisco,+California&ll=37.765762,-122.433357&spn=0.074297,0.055189&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n151 Noe St.\u003cbr />\r\nSan Francisco, CA 94114\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-437-2600\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cooleatz.com\">LardoiseSf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"https://ww2.kqed.org/checkplease/?p=4392\">\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> 415-437-2600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@LardoiseSF.com\">info@LardoiseSF.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.ardoisesf.com\" target=\"_blank\" rel=\"noopener\">L’ardoise Bistro\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Thierry Clement\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Thierry Clement\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Thierry Clement\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tiger prawn ravioli with sauce vierge and herbs; coq au vin\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> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered for dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/lardoise\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>L’Ardoise Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4428\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf I could have a choice for my very last meal on earth, it would be a dinner at L’Ardoise. Ever since this gem of a restaurant opened its doors a few years ago on charming, tree-lined Noe Street near Duboce Park, I have been experiencing pure dining bliss.\u003c/p>\n\u003cp>Every element about this place spells unpretentious charm. The outside front façade of the restaurant resembles an old-school Parisian bistro, the kind that you find tucked away in some charming residential neighborhood — far from the touristy spots — where one might stumble upon it on a cold, rainy day and have a heart-warming meal. Call me a hopeless romantic, but this place couldn’t be dreamier. I remember the first time I went there, the food was so good, we ended up exchanging plates with a table of complete strangers tseated next to us, just so we could all taste EVERYTHING on the menu — we were loving it that much!\u003c/p>\n\u003cp>Upon arrival, you are immediately greeted by a friendly host who escorts you to your table. He then discreetly tells the server who you are, so that when the server gets to your table, he’s warmly welcoming you by name, which sets the tone for a great experience to come. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The last time I dined there, it was a Saturday night. The place was busy, but not loud. I remember telling our server that we weren’t at all in a hurry, so he made sure we weren’t the least bit rushed and were done with our courses before he asked us if we were ready for the next one. His timeliness and discretion were key and, as a result, we enjoyed a seamless progression of our meal. The breadbasket was filled three times and very quickly. Our wine was a Cabernet Franc, from Beaucanon vineyards in France. We chose the bottle on a whim, not knowing what to expect, and it turned out to be just exquisite and very complementary with our food.\u003c/p>\n\u003cp>As for the food, I guess we were craving goat cheese; we ordered two items that featured that ingredient. First, we had the goat cheese and artichoke special appetizer: a warm heart of artichoke sitting in the middle of the plate, surrounded by crumbled goat cheese. The goat cheese was peppered with some lovely spice that complemented the artichoke perfectly. Next was the goat cheese appetizer from the regular menu: a crusted goat cheese block, surrounded by an arugula salad that cleansed the palate and made for a very well-rounded dish.\u003c/p>\n\u003cp>But the real magic of the L’Ardoise kitchen begins to reveal itself with the arrival of the main courses. My partner ordered a filet mignon with tarragon butter that almost had the consistency of cotton candy. Rich with what we believe to be a red wine broth, it has got to be one of the best steaks I have ever had. Lots of bread was used to dip into the broth after the steak was consumed. The other star was the duck leg confit, which had so much flavor and fall-off-the-bone tenderness, it was hard to decide which entrée choice was better. There is something about the uniqueness of the sauces at L’Ardoise that elevates the dishes into new heights and infuses them with such great flavor; something I have not encountered anywhere else. If only there was a way to bottle and sell those sauces, they’d be worth their weight in gold!\u003c/p>\n\u003cp>We savored every bite and took our time dining and enjoying the ambiance and had great conversations and thus, we had more room for dessert. A flourless chocolate cake sounded very appropriate to round out a bistro-style meal, so we opted for that, along with some coffee, which was great and tasted fresh. I always say that the only problem with flourless chocolate cakes is that they make them too small! Every bite makes you want more, until you realize there is no more to be had, and that, alas, also signifies the end of an enchanted meal. \u003c/p>\n\u003cp>I told our server how happy we were with our dinner and asked him to send our regards and compliments to the chef. He then proposed — much to our delight — that he take us inside the kitchen so we could tell the chef in person how we felt! What a treat! Chef was very sweet and humbly accepted our accolades and sincerely asked us to return again soon.\u003c/p>\n\u003cp>In closing, I plan for my L’Ardoise dinners weeks in advance, and that gives me something to look forward to, as I know that each and every time, I am going to have an unforgettable experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSan Francisco is a city blessed with quite a few neighborhood French bistros. Because of all this competition, attention to detail is critical in order to rise above the crowd. L’Ardoise does many things right, but it is the details, mostly in terms of food, where this Duboce Triangle bistro needs to improve in order to get more than just neighborhood denizens to return.\n\u003cp>The interior of L’Ardoise is delightful, with many decorative details done right. A warm, rich red permeates the space that, for years, was Thai House 2, with striped shades on the lamps and the eponymous “l’ardoise,” or “blackboard,” that gives the restaurant its name. The restaurant makes maximum use of its space, although somehow, even though it is tight, it does not feel claustrophobic. However, the noise level can be high with a full house like on the night we went, making normal conversation difficult. \u003c/p>\n\u003cp>The restaurant’s relatively small size did present a challenge, but also demonstrated the helpful level of service available at L’Ardoise. I wanted a reservation for 6, and Open Table said I would have to wait 8 weeks, even though I was trying with a couple of weeks to spare. I called the restaurant and they said they could get me in at 6:30 on a Saturday night. I then tried to push my luck and called that Saturday afternoon to see if they could accommodate 2 more. The restaurant was reluctant to say no, promised to call if there were any cancellations before our reservation time, and even offered (albeit with a dubious tone) to seat 8 of us at the table for 6. I was thankful I had picked up on that clue when I arrived because our 6 was already a little snug, whereas with 8 it would have been like being in a clown car.\u003c/p>\n\u003cp>The good service extended to our waitperson. After she reeled off the specials with a charming hint of Gallic accent, we ordered one of the pricier Bordeaux from the short but varied wine list. It turned out to be balanced and yummy, and we ended up getting two more bottles to accompany our meal. I also appreciated that when we were ordering, our waitperson — when asked which of two choices she preferred — had emphatic opinions and endorsements, rather than the typical response of, “I like everything,” or, “”It depends on what you want.” Well, duh. \u003c/p>\n\u003cp>It is when the food arrived, however, that the unevenness and lack of attention to detail started to be noticeable. Really good bistro cooking makes remarkable flavors come out of pretty basic ingredients, so if there are only two or three things on the plate, then those two or three things have to be executed pretty well, or the gaps show through. The plates at L’Ardoise tended to muster up a “best 2 out of 3” result.\u003c/p>\n\u003cp>I started with the Tiger prawn ravioli with sauce vierge, a beautiful looking dish redolent with the smell of dill that tasted fresh and spring-like. Other standout starters were the creamy duck foie gras terrine (apologies to Ross Mirkarimi), served with marmalade, sea salt, pine nuts, and a dense, almost cake-like, toasted brioche that was delicious, and the relatively simple but tasty salad with goat cheese and baked apple crouton. The special appetizer also featured goat cheese stuffed in an artichoke heart with white anchovies on a bed of arugula. \u003c/p>\n\u003cp>This unexpected combination of ingredients worked well, and the greens were nicely dressed. The greens in the butter lettuce salad with white anchovies and smoked olive oil were also well-dressed, but as for the evocative sounding olive oil, perhaps the smoky flavor had already wafted away or was too overwhelmed by the anchovies to be detectable. As for the charcuterie plate, it represented unevenness in a single dish. The housemade rosemary pâté was flavorful and intense, and the accompanying dates were lightly pickled in vinegar, giving them a revelatory sweet-savory character. Unfortunately most of the hard sausages did not live up to the date condiment’s standard, being bland and under-seasoned, as was the house made duck rillette — all rough texture and little flavor, which is not a pleasant combination when it comes to ground meats.\u003c/p>\n\u003cp>Seasoning was also an issue with the duck confit, so much so that we even searched the table for a salt shaker (quel horreur!), which was absent from the table in that annoying, our-chef’s-palate-is-not-to-be-trifled-with way of some restaurants. Even more striking was how dry a piece of meat — that spends most of its time covered in fat as the duck does — could be. The potatoes Landaise that came with the duck were great — sort of halfway between a potato chip and a scalloped potato slice — and fried lightly crisp on the outside (probably in that duck fat), tender and moist on the inside. They come as a separate side dish. Get them. \u003c/p>\n\u003cp>I had halibut, served with green peas and their shoots and lobster sauce, served on pureed potatoes. This sounds like it could verge on rich and heavy, but it was executed with a light touch and was seasonally delectable. The rest of our entrees tended to repeat the seesaw dynamic of the confit. The Crispy Skin Chicken Breast with Potato Puree, Spinach, and Roasted Garlic brought tasty, moist chicken and nice crispy skin as promised, and the sauce was very nice; could have used more of it. The potatoes and spinach, however, were merely serviceable. As for the salmon, it was served on what is best described as an arugula mush and was overall forgettable. \u003c/p>\n\u003cp>Two fellow diners also had the rib-eye steak special with buerre maître d’hôtel, and that staple of all bistros, the hanger steak with Saint-Émilion sauce. Both were served with frites. The frites were bistro-worthy, and the steaks were flavorful. However, they mixed up the cooking temperatures on the two dishes: the rib-eye came out medium rather than the requested rare, and the hanger steak was very rare rather than medium. Aside from being a huge pet peeve, this kind of mix-up should not happen at a restaurant of this caliber, in that if the meat is sent back the entire meal is disrupted, because some people are eating while others are waiting. My friends did not send it back and were flexible enough to enjoy it, but still. That is a pretty big detail to miss.\u003c/p>\n\u003cp>The dessert list is pretty limited and standard issue bistro fare. That being said, the tarte Tatin was one of the best I’ve had; the apple slices velvety smooth and scrumptious. The vanilla bean crème brûlée had excellent flavor, but a wider and shallower bowl would allow more surface area for more brûlée. The more innovative dessert on offer was the chocolate-banana bread pudding, and it was a disappointment. Rather than identifiable pieces of bread and banana with chocolate, the texture was more like that of an English boiled pudding with everything cooked together into one mass — almost like an overcooked molten chocolate cake with no chocolate lava. Surprisingly, the banana flavor, usually an intense and forward taste, was almost indiscernible. As for the accompanying coffees, the regular was good, but the decaffeinated was terrible, having been cooked down and burned by being left on the hot plate too long. There’s the devil in those details again. \u003c/p>\n\u003cp>All in all, L’Ardoise has a great atmosphere for a not-so-quiet romantic dinner or a group outing without too many friends. It is a great asset to the neighborhood. With all of the other bistro choices available, I’m just not sure I would leave my neighborhood to make a special trip to go there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to L’Ardoise last night. (Thursday at 6:30.) We had a reservation for 5. My girlfriend and I were shopping most of the late afternoon, and we were both tired. When we got to the restaurant, she really wanted a cup of coffee right away. They already had a table ready for us and they kept her coffee cup filled through the entire meal.\u003c/p>\n\u003cp>We started off with the Tiger prawn ravioli, which was to die for. The light cream sauce was just enough and did not smother the raviolis, which were tender and tasty. If I go back, I would get a double order and have that for the entree!\u003c/p>\n\u003cp>For my entree, I opted to try the seared halibut with mashed potatoes and vegetables (fava beans, spinach, and pea sprouts). The fished was cooked perfectly, but I find that it lacked seasoning — I think they forgot the salt and pepper! Also, I realize the dish is comprised of mostly soft food — fish, fava beans, and spinach — so, it needed some contrast in texture. The pea sprout had a coarse and chewy texture that overpowered the fish. They did not quite meld together, so when I ate both at the same time, I would end up still chewing away at the sprouts while the fish was long gone. It’s like eating ice cream with a chewy and stale cone. \u003c/p>\n\u003cp>Another entree was beef stroganoff with mashed potato. The sauce was nice and delicious, but the beef stew meat was dry. \u003c/p>\n\u003cp>There were three other entrees. One was the filet mignon, which was cooked perfectly, and the accompanying sliced potato had a rich and bacon-y flavor. I would not mind having a side of that alone! Finally, the mushroom in puff pastry was a crowd pleaser. That was the only vegetarian entree of the entire menu. \u003c/p>\n\u003cp>I noticed spinach was the vegetable for the day — it was in every one of our entrees except the stroganoff! Maybe the chef had a good deal on spinach that week.\u003c/p>\n\u003cp>We shared three desserts: crème brûlée, tarte Tatin, and chocolate bread pudding in banana sauce. They were OK.\u003c/p>\n\u003cp>The terra cotta colored walls and the soft lighting afford a cozy feeling. The tables were VERY close together, which can be a good thing or annoying, depending on the people sitting next to you. We were given a table right next to the door, but they had a heavy curtain in front of the door, so we did not feel the opening of the door nor the draft. Clever idea. The waitstaff was very professional, friendly, and helpful. \u003c/p>\n\u003cp>Oh, I have to say something about the bread. It came in small loafs that had been sliced. It’s crusty and chewy. We really loved the texture, and they constantly filled our baskets with more bread and pats of butter. We couldn’t stop eating it!\u003c/p>\n\u003cp>The average bill was $50. One person in our group had a glass of wine. The rest had coffee.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are enough of pluses for me to recommend the restaurant. I would go back for certain items. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Maroun:\u003c/strong> \"If I could have a choice for my very last meal on earth, it would be a dinner at L'Ardoise.\"\r\n\u003cstrong>John:\u003c/strong> \"The plates at L’Ardoise tended to muster up a 'best 2 out of 3' result.\"\r\n\u003cstrong>Rhonda:\u003c/strong> \"We started off with the Tiger prawn ravioli, which was to die for.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>L’Ardoise Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4428\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/maroun-antoine-alsayah.jpg\" alt=\"Maroun Antoine Alsayah\" title=\"Maroun Antoine Alsayah\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maroun\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Concierge\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> L’Ardoise Bistro\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf I could have a choice for my very last meal on earth, it would be a dinner at L’Ardoise. Ever since this gem of a restaurant opened its doors a few years ago on charming, tree-lined Noe Street near Duboce Park, I have been experiencing pure dining bliss.\u003c/p>\n\u003cp>Every element about this place spells unpretentious charm. The outside front façade of the restaurant resembles an old-school Parisian bistro, the kind that you find tucked away in some charming residential neighborhood — far from the touristy spots — where one might stumble upon it on a cold, rainy day and have a heart-warming meal. Call me a hopeless romantic, but this place couldn’t be dreamier. I remember the first time I went there, the food was so good, we ended up exchanging plates with a table of complete strangers tseated next to us, just so we could all taste EVERYTHING on the menu — we were loving it that much!\u003c/p>\n\u003cp>Upon arrival, you are immediately greeted by a friendly host who escorts you to your table. He then discreetly tells the server who you are, so that when the server gets to your table, he’s warmly welcoming you by name, which sets the tone for a great experience to come. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The last time I dined there, it was a Saturday night. The place was busy, but not loud. I remember telling our server that we weren’t at all in a hurry, so he made sure we weren’t the least bit rushed and were done with our courses before he asked us if we were ready for the next one. His timeliness and discretion were key and, as a result, we enjoyed a seamless progression of our meal. The breadbasket was filled three times and very quickly. Our wine was a Cabernet Franc, from Beaucanon vineyards in France. We chose the bottle on a whim, not knowing what to expect, and it turned out to be just exquisite and very complementary with our food.\u003c/p>\n\u003cp>As for the food, I guess we were craving goat cheese; we ordered two items that featured that ingredient. First, we had the goat cheese and artichoke special appetizer: a warm heart of artichoke sitting in the middle of the plate, surrounded by crumbled goat cheese. The goat cheese was peppered with some lovely spice that complemented the artichoke perfectly. Next was the goat cheese appetizer from the regular menu: a crusted goat cheese block, surrounded by an arugula salad that cleansed the palate and made for a very well-rounded dish.\u003c/p>\n\u003cp>But the real magic of the L’Ardoise kitchen begins to reveal itself with the arrival of the main courses. My partner ordered a filet mignon with tarragon butter that almost had the consistency of cotton candy. Rich with what we believe to be a red wine broth, it has got to be one of the best steaks I have ever had. Lots of bread was used to dip into the broth after the steak was consumed. The other star was the duck leg confit, which had so much flavor and fall-off-the-bone tenderness, it was hard to decide which entrée choice was better. There is something about the uniqueness of the sauces at L’Ardoise that elevates the dishes into new heights and infuses them with such great flavor; something I have not encountered anywhere else. If only there was a way to bottle and sell those sauces, they’d be worth their weight in gold!\u003c/p>\n\u003cp>We savored every bite and took our time dining and enjoying the ambiance and had great conversations and thus, we had more room for dessert. A flourless chocolate cake sounded very appropriate to round out a bistro-style meal, so we opted for that, along with some coffee, which was great and tasted fresh. I always say that the only problem with flourless chocolate cakes is that they make them too small! Every bite makes you want more, until you realize there is no more to be had, and that, alas, also signifies the end of an enchanted meal. \u003c/p>\n\u003cp>I told our server how happy we were with our dinner and asked him to send our regards and compliments to the chef. He then proposed — much to our delight — that he take us inside the kitchen so we could tell the chef in person how we felt! What a treat! Chef was very sweet and humbly accepted our accolades and sincerely asked us to return again soon.\u003c/p>\n\u003cp>In closing, I plan for my L’Ardoise dinners weeks in advance, and that gives me something to look forward to, as I know that each and every time, I am going to have an unforgettable experience. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/john-larson.jpg\" alt=\"John Larson\" title=\"John Larson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Courts Policy Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manor Coffee Shop\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSan Francisco is a city blessed with quite a few neighborhood French bistros. Because of all this competition, attention to detail is critical in order to rise above the crowd. L’Ardoise does many things right, but it is the details, mostly in terms of food, where this Duboce Triangle bistro needs to improve in order to get more than just neighborhood denizens to return.\n\u003cp>The interior of L’Ardoise is delightful, with many decorative details done right. A warm, rich red permeates the space that, for years, was Thai House 2, with striped shades on the lamps and the eponymous “l’ardoise,” or “blackboard,” that gives the restaurant its name. The restaurant makes maximum use of its space, although somehow, even though it is tight, it does not feel claustrophobic. However, the noise level can be high with a full house like on the night we went, making normal conversation difficult. \u003c/p>\n\u003cp>The restaurant’s relatively small size did present a challenge, but also demonstrated the helpful level of service available at L’Ardoise. I wanted a reservation for 6, and Open Table said I would have to wait 8 weeks, even though I was trying with a couple of weeks to spare. I called the restaurant and they said they could get me in at 6:30 on a Saturday night. I then tried to push my luck and called that Saturday afternoon to see if they could accommodate 2 more. The restaurant was reluctant to say no, promised to call if there were any cancellations before our reservation time, and even offered (albeit with a dubious tone) to seat 8 of us at the table for 6. I was thankful I had picked up on that clue when I arrived because our 6 was already a little snug, whereas with 8 it would have been like being in a clown car.\u003c/p>\n\u003cp>The good service extended to our waitperson. After she reeled off the specials with a charming hint of Gallic accent, we ordered one of the pricier Bordeaux from the short but varied wine list. It turned out to be balanced and yummy, and we ended up getting two more bottles to accompany our meal. I also appreciated that when we were ordering, our waitperson — when asked which of two choices she preferred — had emphatic opinions and endorsements, rather than the typical response of, “I like everything,” or, “”It depends on what you want.” Well, duh. \u003c/p>\n\u003cp>It is when the food arrived, however, that the unevenness and lack of attention to detail started to be noticeable. Really good bistro cooking makes remarkable flavors come out of pretty basic ingredients, so if there are only two or three things on the plate, then those two or three things have to be executed pretty well, or the gaps show through. The plates at L’Ardoise tended to muster up a “best 2 out of 3” result.\u003c/p>\n\u003cp>I started with the Tiger prawn ravioli with sauce vierge, a beautiful looking dish redolent with the smell of dill that tasted fresh and spring-like. Other standout starters were the creamy duck foie gras terrine (apologies to Ross Mirkarimi), served with marmalade, sea salt, pine nuts, and a dense, almost cake-like, toasted brioche that was delicious, and the relatively simple but tasty salad with goat cheese and baked apple crouton. The special appetizer also featured goat cheese stuffed in an artichoke heart with white anchovies on a bed of arugula. \u003c/p>\n\u003cp>This unexpected combination of ingredients worked well, and the greens were nicely dressed. The greens in the butter lettuce salad with white anchovies and smoked olive oil were also well-dressed, but as for the evocative sounding olive oil, perhaps the smoky flavor had already wafted away or was too overwhelmed by the anchovies to be detectable. As for the charcuterie plate, it represented unevenness in a single dish. The housemade rosemary pâté was flavorful and intense, and the accompanying dates were lightly pickled in vinegar, giving them a revelatory sweet-savory character. Unfortunately most of the hard sausages did not live up to the date condiment’s standard, being bland and under-seasoned, as was the house made duck rillette — all rough texture and little flavor, which is not a pleasant combination when it comes to ground meats.\u003c/p>\n\u003cp>Seasoning was also an issue with the duck confit, so much so that we even searched the table for a salt shaker (quel horreur!), which was absent from the table in that annoying, our-chef’s-palate-is-not-to-be-trifled-with way of some restaurants. Even more striking was how dry a piece of meat — that spends most of its time covered in fat as the duck does — could be. The potatoes Landaise that came with the duck were great — sort of halfway between a potato chip and a scalloped potato slice — and fried lightly crisp on the outside (probably in that duck fat), tender and moist on the inside. They come as a separate side dish. Get them. \u003c/p>\n\u003cp>I had halibut, served with green peas and their shoots and lobster sauce, served on pureed potatoes. This sounds like it could verge on rich and heavy, but it was executed with a light touch and was seasonally delectable. The rest of our entrees tended to repeat the seesaw dynamic of the confit. The Crispy Skin Chicken Breast with Potato Puree, Spinach, and Roasted Garlic brought tasty, moist chicken and nice crispy skin as promised, and the sauce was very nice; could have used more of it. The potatoes and spinach, however, were merely serviceable. As for the salmon, it was served on what is best described as an arugula mush and was overall forgettable. \u003c/p>\n\u003cp>Two fellow diners also had the rib-eye steak special with buerre maître d’hôtel, and that staple of all bistros, the hanger steak with Saint-Émilion sauce. Both were served with frites. The frites were bistro-worthy, and the steaks were flavorful. However, they mixed up the cooking temperatures on the two dishes: the rib-eye came out medium rather than the requested rare, and the hanger steak was very rare rather than medium. Aside from being a huge pet peeve, this kind of mix-up should not happen at a restaurant of this caliber, in that if the meat is sent back the entire meal is disrupted, because some people are eating while others are waiting. My friends did not send it back and were flexible enough to enjoy it, but still. That is a pretty big detail to miss.\u003c/p>\n\u003cp>The dessert list is pretty limited and standard issue bistro fare. That being said, the tarte Tatin was one of the best I’ve had; the apple slices velvety smooth and scrumptious. The vanilla bean crème brûlée had excellent flavor, but a wider and shallower bowl would allow more surface area for more brûlée. The more innovative dessert on offer was the chocolate-banana bread pudding, and it was a disappointment. Rather than identifiable pieces of bread and banana with chocolate, the texture was more like that of an English boiled pudding with everything cooked together into one mass — almost like an overcooked molten chocolate cake with no chocolate lava. Surprisingly, the banana flavor, usually an intense and forward taste, was almost indiscernible. As for the accompanying coffees, the regular was good, but the decaffeinated was terrible, having been cooked down and burned by being left on the hot plate too long. There’s the devil in those details again. \u003c/p>\n\u003cp>All in all, L’Ardoise has a great atmosphere for a not-so-quiet romantic dinner or a group outing without too many friends. It is a great asset to the neighborhood. With all of the other bistro choices available, I’m just not sure I would leave my neighborhood to make a special trip to go there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rhonda-yee.jpg\" alt=\"Rhonda Yee\" title=\"Rhonda Yee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rhonda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Cooking Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sichuan Fortune House\u003cbr>\n\u003cstrong>Reviewed L’Ardoise Bistro:\u003c/strong> Thursday, April 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I went to L’Ardoise last night. (Thursday at 6:30.) We had a reservation for 5. My girlfriend and I were shopping most of the late afternoon, and we were both tired. When we got to the restaurant, she really wanted a cup of coffee right away. They already had a table ready for us and they kept her coffee cup filled through the entire meal.\u003c/p>\n\u003cp>We started off with the Tiger prawn ravioli, which was to die for. The light cream sauce was just enough and did not smother the raviolis, which were tender and tasty. If I go back, I would get a double order and have that for the entree!\u003c/p>\n\u003cp>For my entree, I opted to try the seared halibut with mashed potatoes and vegetables (fava beans, spinach, and pea sprouts). The fished was cooked perfectly, but I find that it lacked seasoning — I think they forgot the salt and pepper! Also, I realize the dish is comprised of mostly soft food — fish, fava beans, and spinach — so, it needed some contrast in texture. The pea sprout had a coarse and chewy texture that overpowered the fish. They did not quite meld together, so when I ate both at the same time, I would end up still chewing away at the sprouts while the fish was long gone. It’s like eating ice cream with a chewy and stale cone. \u003c/p>\n\u003cp>Another entree was beef stroganoff with mashed potato. The sauce was nice and delicious, but the beef stew meat was dry. \u003c/p>\n\u003cp>There were three other entrees. One was the filet mignon, which was cooked perfectly, and the accompanying sliced potato had a rich and bacon-y flavor. I would not mind having a side of that alone! Finally, the mushroom in puff pastry was a crowd pleaser. That was the only vegetarian entree of the entire menu. \u003c/p>\n\u003cp>I noticed spinach was the vegetable for the day — it was in every one of our entrees except the stroganoff! Maybe the chef had a good deal on spinach that week.\u003c/p>\n\u003cp>We shared three desserts: crème brûlée, tarte Tatin, and chocolate bread pudding in banana sauce. They were OK.\u003c/p>\n\u003cp>The terra cotta colored walls and the soft lighting afford a cozy feeling. The tables were VERY close together, which can be a good thing or annoying, depending on the people sitting next to you. We were given a table right next to the door, but they had a heavy curtain in front of the door, so we did not feel the opening of the door nor the draft. Clever idea. The waitstaff was very professional, friendly, and helpful. \u003c/p>\n\u003cp>Oh, I have to say something about the bread. It came in small loafs that had been sliced. It’s crusty and chewy. We really loved the texture, and they constantly filled our baskets with more bread and pats of butter. We couldn’t stop eating it!\u003c/p>\n\u003cp>The average bill was $50. One person in our group had a glass of wine. The rest had coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are enough of pluses for me to recommend the restaurant. I would go back for certain items. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 9 (#509) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Addis Ethiopian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4286\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Woodhouse Fish Co. [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4309\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4292\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Panama Hotel and Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4315\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4295\">reviews\u003c/a> |\u003c/p>\n\u003cp>http://www.youtube.com/v/xnjMCpE8CPA?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/cp509iPod.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>2009 Loredona Pinot Grigio, Monterey California\u003c/strong>\u003cbr>\nWhen Pinot Grigio meets plush, you have Loredona. Not lean and green, this peach-scented white is fleshy yet still fresh. A poolside sipper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>181 Merlot Lodi, California\u003c/strong>\u003cbr>\nMerlot’s signature is smoothness and this well-priced red is supple. Stock up on it as a complement to dishes from lamb to pasta or cheese to chocolate.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Restaurants Reviewed:\u003c/strong> Addis Ethiopian Restaurant, Woodhouse Fish Co., Panama Hotel & Restaurant ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fifth season episode 9 (#509) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Addis Ethiopian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4286\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Woodhouse Fish Co. [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4309\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4292\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Panama Hotel and Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4315\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4295\">reviews\u003c/a> |\u003c/p>\n\u003cp>http://www.youtube.com/v/xnjMCpE8CPA?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/cp509iPod.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>2009 Loredona Pinot Grigio, Monterey California\u003c/strong>\u003cbr>\nWhen Pinot Grigio meets plush, you have Loredona. Not lean and green, this peach-scented white is fleshy yet still fresh. A poolside sipper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>181 Merlot Lodi, California\u003c/strong>\u003cbr>\nMerlot’s signature is smoothness and this well-priced red is supple. Stock up on it as a complement to dishes from lamb to pasta or cheese to chocolate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "addis-ethiopian-restaurant-restaurant-info",
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"content": "\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4286\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/KV0LBRYkwmc?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=Addis+Ethiopian+Restaurant,+Oakland,+CA&sll=37.0625,-95.677068&sspn=68.306351,68.730469&ie=UTF8&hq=Addis+Ethiopian+Restaurant,&hnear=Oakland,+Alameda,+California&cid=7261797154168655477&ll=37.865774,-122.261868&spn=0.047431,0.072956&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=Addis+Ethiopian+Restaurant,+Oakland,+CA&sll=37.0625,-95.677068&sspn=68.306351,68.730469&ie=UTF8&hq=Addis+Ethiopian+Restaurant,&hnear=Oakland,+Alameda,+California&cid=7261797154168655477&ll=37.865774,-122.261868&spn=0.047431,0.072956&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>\n6100 Telegraph Avenue (61st Street)\u003cbr>\nOakland, CA 94609\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-653-3456\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@addisethiopian.com\">info@addisethiopian.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.addisethiopian.com\">addisethiopian.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dawit Tesfaye and Kalki Tesfaye\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kalki Tesfaye\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Ethiopian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Addis Combination, Kitfo, Doro (chicken), Tibs, Fassolia\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast (weekends), lunch, dinner, prix fixe menu (specials only)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available daily\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Addis+Ethiopian+Restaurant,+Oakland,+CA&sll=37.0625,-95.677068&sspn=74.194937,56.513672&ie=UTF8&hq=Addis+Ethiopian+Restaurant,&hnear=Oakland,+Alameda,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n6100 Telegraph Ave.\u003cbr />\r\nOakland, CA 94609\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 510-653-3456\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.addisethiopian.com\">addisethiopian.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4286\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4286\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/KV0LBRYkwmc?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=Addis+Ethiopian+Restaurant,+Oakland,+CA&sll=37.0625,-95.677068&sspn=68.306351,68.730469&ie=UTF8&hq=Addis+Ethiopian+Restaurant,&hnear=Oakland,+Alameda,+California&cid=7261797154168655477&ll=37.865774,-122.261868&spn=0.047431,0.072956&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=Addis+Ethiopian+Restaurant,+Oakland,+CA&sll=37.0625,-95.677068&sspn=68.306351,68.730469&ie=UTF8&hq=Addis+Ethiopian+Restaurant,&hnear=Oakland,+Alameda,+California&cid=7261797154168655477&ll=37.865774,-122.261868&spn=0.047431,0.072956&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>\n6100 Telegraph Avenue (61st Street)\u003cbr>\nOakland, CA 94609\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> 510-653-3456\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@addisethiopian.com\">info@addisethiopian.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.addisethiopian.com\">addisethiopian.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dawit Tesfaye and Kalki Tesfaye\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kalki Tesfaye\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Ethiopian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Addis Combination, Kitfo, Doro (chicken), Tibs, Fassolia\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast (weekends), lunch, dinner, prix fixe menu (specials only)\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available daily\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant was my recommendation, and it is one of my favorite restaurants in the Bay Area. I find that Ethiopian Cuisine doesn’t have the same following in the Bay Area as Thai or Indian, for example, and that’s a shame. I have long had affection for Ethiopian-style dining, and I find that Addis is one of the best examples of it that I have encountered.\u003c/p>\n\u003cp>Following Ethiopian dining style, all dishes in Addis come served family style on a big metal plate covered by injera — a spongy and a bit sour Ethiopian pancake. There is no silverware, you use generous helpings of injera to pick up and eat the yummy food. Eating with your fingers and sharing the same dishes creates a very friendly atmosphere at the table. We always come to Addis with friends, and it has always been a fun and delicious atmosphere.\u003c/p>\n\u003cp>Ethiopian cuisine mainly consists of meat, fish, and vegetable stews. The flavoring is somewhat Indian in style, but much milder, yet still spicy. Addis does the food well. It is not gourmet eating, but rather amazing comfort food, easily shared and easily enjoyed at incredibly reasonable price. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At our last visit, we had their famous vegetarian combo — the restaurant has been voted as best vegetarian food in the east bay — which included collard greens, potatoes, spicy lentils, and chickpeas. All of these were amazingly flavorful, and the dish comes with a salad and homemade Ethiopian fish. We also had zilzil tibs –marinated and grilled pieces of beef — again, perfectly flavorful and tender and served with a side of Ethiopian spicy sauce. We shared fish tibs — one of the few seafood items on the menu. Addis does seafood really well. These were perfectly flaky pieces of fish in a spicy sauce. The sauce wasn’t too overwhelming. A 10-year-old in our group was particularly fond of these tibs. We also had yasega wot — pieces of beef slow cooked in spicy sauce — which was perfectly flaky and juicy. We have been to Addis many times and the food never disappoints.\u003c/p>\n\u003cp>Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine. I have brought my mom and 85-year-old grandmother to Addis, and they have instantly become Ethiopian cuisine converts. There is something so fun about eating with one’s hands, and the atmosphere of the restaurant is so easygoing and relaxing that the experience immediately puts everyone at ease. The service is also very good. The waitresses are very patient with people who might be unfamiliar with the cuisine and they never hesitate to offer an opinion on food selection.\u003c/p>\n\u003cp>If you like Ethiopian or always wanted to try Ethiopian, get a few friends together, go to Addis, drink honey wine, and enjoy delicious food. It is as good as it gets!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Monday, April 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant is easy to locate, as it sits on a corner of busy Telegraph Avenue on the Oakland side of the Berkeley/Oakland border. Parking is easy in the neighborhood, though the restaurant does have a small lot that accommodates half a dozen cars. You enter the restaurant through a row of crash barriers at the front door, probably the result of too many people failing to negotiate their exit from the small lot. The interior is pleasantly light, though during the course of our meal the lights were continually dimmed until the point when the waitress delivered small votives in red glass holders to each table in the darkened room. Tables are separated by attractive bamboo screens to lend an air of privacy. The tables are bare of any place settings, but include a bud vase with carnations.\u003c/p>\n\u003cp>The patrons on a Monday night included Ethiopian couples and families looking for comfort food, and groups of grad students looking for a good deal.\u003c/p>\n\u003cp>The menu carries three suggested appetizers and a large selection of meat and vegetarian dishes. Wine, beer and tea are available, with Ethiopian specialties prominent. \u003c/p>\n\u003cp>My dining partner and I were interested in the kifto, a minced raw meat dish. We added optional collard greens and soft white cheese to the mix. We also ordered a lamb dish, which I believe was called alicha. For a vegetable, we chose eggplant. All meals are served on a communal platter with a chopped lettuce and tomato salad, spice pools, and a basket of injera, which serves as your fork and spoon. The injera has the texture of a wet chamois cloth, but it tears easily into pocket-sized pieces to scoop the food. The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting. After our order, we were delivered our tea, which came as a tea bag and a glass of hot, spiced water. Simple, but flavorful. \u003c/p>\n\u003cp>Ethiopian food is prepared to order, so expect a wait. Our experience was reasonable. Only once did I see a platter leave the kitchen that I expected to be ours that was not. Happily, our meal was the next out. I would suggest going with friends intent on conversation, and the time will pass quickly. \u003c/p>\n\u003cp>The aromas that filled the restaurant since we entered now wafted from our own table. Our favorite entrée was the kifto. The meat was nicely seasoned and was melt-in-your mouth tender. The collards and cheese were a fine addition. Because we were unfamiliar with the menu, we made the error of ordering two dishes — the lamb and eggplant — with a similar spice base. This made the platter monochromatic, both in color and flavor. The eggplant was creamy and stood up well to the rich spices. The lamb pieces were tasty but overcooked, so they were tough. Some pieces contained gristle, which detracted from the dish. I was glad to have the chopped lettuce available to add some cool crunch to the spice.\u003c/p>\n\u003cp>We were not offered dessert, but we were so stuffed we would not have ordered it anyway. The waitress refilled our tea glasses with hot water, and we milked a little more flavor out of our original tea bags. It was a nice way to settle the meal as we waited for our check. The next best surprise comes with the bill. We couldn’t believe how small it was. Wow!\u003c/p>\n\u003cp>This is a restaurant I would love to return to. I would definitely go with more people. Four to six would be a good number to increase the variety of entrees on the platter. An added bonus is that if, an hour later, you want a reminder of your delicious meal…just smell your fingers.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so you’ve got to stick with me as I begin this review, because it’s not going to sound good, but that’s not the case. Addis Ethiopian Restaurant is located on ever-popular Telegraph Avenue in Oakland. Let’s just say the exact area is not a place known for a whole lot of foot traffic or window shopping. The neighborhood was a better place to go with my gritty girlfriend, not so much my mother. This restaurant is clearly a destination you need to know about, because the outside is very modest and could easily be passed if you didn’t know it was there.\u003c/p>\n\u003cp>We arrived at 5:30 PM, and there was plenty of street parking available. On the way out, we realized there was also a small parking lot. It was easy to find, easy to park, and we’d soon find out it was also very easy to dine there. When we walked in, the host told us to sit wherever we’d like. Although early, about half of the restaurant was already full and some take-out meals were on their way out the door. The restaurant was clearly busy, but the servers/hosts were calm, cool, and collected. I may be jumping ahead a bit in the review, but I want to note that all of the servers had a hand in helping us at some point, and they worked together as a team. This small aspect helped to make the entire atmosphere pleasant. Additionally, world music was playing at an appropriate level in the background, My girlfriend Julie wanted to make sure I noted the good music. \u003c/p>\n\u003cp>Here’s where I’m going to start looking very ill-versed on anything Ethiopian. We had an appetizer, and it was a vegetarian appetizer. We also had the vegetarian combination and the meat combination plates for dinner. For dessert, we had baklava and pecan pie with vanilla ice cream. Julie also had spiced tea. Everything was unique and new to me, except the pie. Pie is very familiar to me. The food was fresh, and the presentation was colorful and fun. The eating with the hands part was also a good time because how often do you get to do that, right? \u003c/p>\n\u003cp>However, I’m not going to recommend this for a first date, because food ends up in odd places when utensils aren’t involved. I don’t know, maybe that’s good. Anyhow, we ate and we ate a lot. I ate many things I don’t know how to pronounce, and I’m not even sure what they were, but I liked it that way. I knew I liked it, and that was good enough for me.\u003c/p>\n\u003cp>I must mention the bread-pancake-thing called injera. I found the name on their website, and yes, it was on the menu too. If you have curiosity about Ethiopian food, you’ll find some good information on their website. Injera is some odd stuff, and an acquired taste. The fermented sourdough teff batter, which gives this airy pancake bread a tangy flavor, is really different. The tang is a unique flavor, and the use of injera to scoop up the food is a unique dining experience. I’m still thinking about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Before our tasty desserts were done, the place was full. It was also full of life. The tables consisted of young families, older couples, college students, and friends. If you enjoy people watching, it is fun to see so many different walks of life. Overall, we were very impressed by the entire dining experience, especially since I would have never picked this restaurant on my own. It was a delightful surprise.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Marina:\u003c/strong> \"Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine.\"\r\n\u003cstrong>Eric:\u003c/strong> \"The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting.\" \r\n\u003cstrong>Gina:\u003c/strong> \"The eating with the hands part was also a good time because how often do you get to do that, right?\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Addis Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant was my recommendation, and it is one of my favorite restaurants in the Bay Area. I find that Ethiopian Cuisine doesn’t have the same following in the Bay Area as Thai or Indian, for example, and that’s a shame. I have long had affection for Ethiopian-style dining, and I find that Addis is one of the best examples of it that I have encountered.\u003c/p>\n\u003cp>Following Ethiopian dining style, all dishes in Addis come served family style on a big metal plate covered by injera — a spongy and a bit sour Ethiopian pancake. There is no silverware, you use generous helpings of injera to pick up and eat the yummy food. Eating with your fingers and sharing the same dishes creates a very friendly atmosphere at the table. We always come to Addis with friends, and it has always been a fun and delicious atmosphere.\u003c/p>\n\u003cp>Ethiopian cuisine mainly consists of meat, fish, and vegetable stews. The flavoring is somewhat Indian in style, but much milder, yet still spicy. Addis does the food well. It is not gourmet eating, but rather amazing comfort food, easily shared and easily enjoyed at incredibly reasonable price. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At our last visit, we had their famous vegetarian combo — the restaurant has been voted as best vegetarian food in the east bay — which included collard greens, potatoes, spicy lentils, and chickpeas. All of these were amazingly flavorful, and the dish comes with a salad and homemade Ethiopian fish. We also had zilzil tibs –marinated and grilled pieces of beef — again, perfectly flavorful and tender and served with a side of Ethiopian spicy sauce. We shared fish tibs — one of the few seafood items on the menu. Addis does seafood really well. These were perfectly flaky pieces of fish in a spicy sauce. The sauce wasn’t too overwhelming. A 10-year-old in our group was particularly fond of these tibs. We also had yasega wot — pieces of beef slow cooked in spicy sauce — which was perfectly flaky and juicy. We have been to Addis many times and the food never disappoints.\u003c/p>\n\u003cp>Addis is great for both an Ethiopian food novice, and an aficionado of the cuisine. I have brought my mom and 85-year-old grandmother to Addis, and they have instantly become Ethiopian cuisine converts. There is something so fun about eating with one’s hands, and the atmosphere of the restaurant is so easygoing and relaxing that the experience immediately puts everyone at ease. The service is also very good. The waitresses are very patient with people who might be unfamiliar with the cuisine and they never hesitate to offer an opinion on food selection.\u003c/p>\n\u003cp>If you like Ethiopian or always wanted to try Ethiopian, get a few friends together, go to Addis, drink honey wine, and enjoy delicious food. It is as good as it gets!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Monday, April 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAddis Ethiopian Restaurant is easy to locate, as it sits on a corner of busy Telegraph Avenue on the Oakland side of the Berkeley/Oakland border. Parking is easy in the neighborhood, though the restaurant does have a small lot that accommodates half a dozen cars. You enter the restaurant through a row of crash barriers at the front door, probably the result of too many people failing to negotiate their exit from the small lot. The interior is pleasantly light, though during the course of our meal the lights were continually dimmed until the point when the waitress delivered small votives in red glass holders to each table in the darkened room. Tables are separated by attractive bamboo screens to lend an air of privacy. The tables are bare of any place settings, but include a bud vase with carnations.\u003c/p>\n\u003cp>The patrons on a Monday night included Ethiopian couples and families looking for comfort food, and groups of grad students looking for a good deal.\u003c/p>\n\u003cp>The menu carries three suggested appetizers and a large selection of meat and vegetarian dishes. Wine, beer and tea are available, with Ethiopian specialties prominent. \u003c/p>\n\u003cp>My dining partner and I were interested in the kifto, a minced raw meat dish. We added optional collard greens and soft white cheese to the mix. We also ordered a lamb dish, which I believe was called alicha. For a vegetable, we chose eggplant. All meals are served on a communal platter with a chopped lettuce and tomato salad, spice pools, and a basket of injera, which serves as your fork and spoon. The injera has the texture of a wet chamois cloth, but it tears easily into pocket-sized pieces to scoop the food. The taste of the injera, however, is shamwow! It has a great sourdough flavor, but does not overwhelm the food it is supporting. After our order, we were delivered our tea, which came as a tea bag and a glass of hot, spiced water. Simple, but flavorful. \u003c/p>\n\u003cp>Ethiopian food is prepared to order, so expect a wait. Our experience was reasonable. Only once did I see a platter leave the kitchen that I expected to be ours that was not. Happily, our meal was the next out. I would suggest going with friends intent on conversation, and the time will pass quickly. \u003c/p>\n\u003cp>The aromas that filled the restaurant since we entered now wafted from our own table. Our favorite entrée was the kifto. The meat was nicely seasoned and was melt-in-your mouth tender. The collards and cheese were a fine addition. Because we were unfamiliar with the menu, we made the error of ordering two dishes — the lamb and eggplant — with a similar spice base. This made the platter monochromatic, both in color and flavor. The eggplant was creamy and stood up well to the rich spices. The lamb pieces were tasty but overcooked, so they were tough. Some pieces contained gristle, which detracted from the dish. I was glad to have the chopped lettuce available to add some cool crunch to the spice.\u003c/p>\n\u003cp>We were not offered dessert, but we were so stuffed we would not have ordered it anyway. The waitress refilled our tea glasses with hot water, and we milked a little more flavor out of our original tea bags. It was a nice way to settle the meal as we waited for our check. The next best surprise comes with the bill. We couldn’t believe how small it was. Wow!\u003c/p>\n\u003cp>This is a restaurant I would love to return to. I would definitely go with more people. Four to six would be a good number to increase the variety of entrees on the platter. An added bonus is that if, an hour later, you want a reminder of your delicious meal…just smell your fingers.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Addis Ethiopian Restaurant:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Okay, so you’ve got to stick with me as I begin this review, because it’s not going to sound good, but that’s not the case. Addis Ethiopian Restaurant is located on ever-popular Telegraph Avenue in Oakland. Let’s just say the exact area is not a place known for a whole lot of foot traffic or window shopping. The neighborhood was a better place to go with my gritty girlfriend, not so much my mother. This restaurant is clearly a destination you need to know about, because the outside is very modest and could easily be passed if you didn’t know it was there.\u003c/p>\n\u003cp>We arrived at 5:30 PM, and there was plenty of street parking available. On the way out, we realized there was also a small parking lot. It was easy to find, easy to park, and we’d soon find out it was also very easy to dine there. When we walked in, the host told us to sit wherever we’d like. Although early, about half of the restaurant was already full and some take-out meals were on their way out the door. The restaurant was clearly busy, but the servers/hosts were calm, cool, and collected. I may be jumping ahead a bit in the review, but I want to note that all of the servers had a hand in helping us at some point, and they worked together as a team. This small aspect helped to make the entire atmosphere pleasant. Additionally, world music was playing at an appropriate level in the background, My girlfriend Julie wanted to make sure I noted the good music. \u003c/p>\n\u003cp>Here’s where I’m going to start looking very ill-versed on anything Ethiopian. We had an appetizer, and it was a vegetarian appetizer. We also had the vegetarian combination and the meat combination plates for dinner. For dessert, we had baklava and pecan pie with vanilla ice cream. Julie also had spiced tea. Everything was unique and new to me, except the pie. Pie is very familiar to me. The food was fresh, and the presentation was colorful and fun. The eating with the hands part was also a good time because how often do you get to do that, right? \u003c/p>\n\u003cp>However, I’m not going to recommend this for a first date, because food ends up in odd places when utensils aren’t involved. I don’t know, maybe that’s good. Anyhow, we ate and we ate a lot. I ate many things I don’t know how to pronounce, and I’m not even sure what they were, but I liked it that way. I knew I liked it, and that was good enough for me.\u003c/p>\n\u003cp>I must mention the bread-pancake-thing called injera. I found the name on their website, and yes, it was on the menu too. If you have curiosity about Ethiopian food, you’ll find some good information on their website. Injera is some odd stuff, and an acquired taste. The fermented sourdough teff batter, which gives this airy pancake bread a tangy flavor, is really different. The tang is a unique flavor, and the use of injera to scoop up the food is a unique dining experience. I’m still thinking about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before our tasty desserts were done, the place was full. It was also full of life. The tables consisted of young families, older couples, college students, and friends. If you enjoy people watching, it is fun to see so many different walks of life. Overall, we were very impressed by the entire dining experience, especially since I would have never picked this restaurant on my own. It was a delightful surprise.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Woodhouse Fish Co.: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Woodhouse Fish Co.: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4292\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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://youtu.be/qL5H2bWaohg\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2073 Market Street (at 14th Street)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1914 Fillmore Street (at Wilmot Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-437-2722\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@woodhousefish.com\">info@woodhousefish.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodhousefish.com\">woodhousefish.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dylan and Rowan MacNiven\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jon Hearnsberger\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Split-top Maine lobster roll, Dungeness crab and bay shrimp-stuffed artichoke\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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:45am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:45am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:45am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $10-$20\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 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> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Woodhouse+Fish+Co,+San+Francisco,+CA&sll=37.847447,-122.26058&sspn=0.149242,0.110378&ie=UTF8&hq=Woodhouse+Fish+Co,&hnear=San+Francisco,+California&ll=37.786589,-122.433529&spn=0.072987,0.055189&z=14&iwloc=B\">Map\u003c/a>\u003cbr />\r\n2073 Market St.\u003cbr />\r\nSan Francisco, CA 94114\u003cbr />\r\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Woodhouse+Fish+Co,+San+Francisco,+CA&sll=37.847447,-122.26058&sspn=0.149242,0.110378&ie=UTF8&hq=Woodhouse+Fish+Co,&hnear=San+Francisco,+California&ll=37.787471,-122.433529&spn=0.072986,0.055189&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1914 Fillmore St. \r\nSan Francisco, CA 94115\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-437-2722 \u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodhousefish.com\">woodhousefish.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4292\">\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> 415-437-2722\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@woodhousefish.com\">info@woodhousefish.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.woodhousefish.com\">woodhousefish.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dylan and Rowan MacNiven\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jon Hearnsberger\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Split-top Maine lobster roll, Dungeness crab and bay shrimp-stuffed artichoke\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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:45am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:45am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:45am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:45am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $10-$20\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 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> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Woodhouse Fish Co.: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSeafood, seafood, seafood! Dang it, this place is good. Sure, it’s my pick, so I’m a bit biased, but if you like seafood this is the place…seriously. I first went to the Woodhouse Fish Company soon after it opened. I believe it was the summer of 2006. My mom and I were out and about, and we were hungry. Something needed to be done, because it’s not pretty when we’re hungry. Despite being super picky about new restaurants, the handwritten signs in the window with enticing words like “beer-battered” and “fried” lured me in without much back and forth on whether or not we should go in. Wow, we were happy we went in. Shortly after the opening, the restaurant offered promotional lunch specials, which allowed us to try several things in one order. I’d like to take a moment to talk about these things.\u003c/p>\n\u003cp>There was the clam chowder…excellent! First off, it came with the cool, little, old-school octagon crackers, and that’s how chowder should be served. The chowder is thick, full of clams, and without any weird stuff that Californians often put in their clam chowder. It’s some straightforward clam chowder, and it’s good. Then, there was the Dungeness crab melt. It was excellent and full of crab, not just the “melt.” The guy next to us had a full plate of the fried Ipswich clams. It was too much, so we had to order some of those too. Not over-battered, not over-greasy, and full of big clam flavor, the Ipswich clams are a must, especially if you’re craving something fried. I’ve actually never had the crab melt again, and the reason for this is because I go back to Woodhouse Fish Company over and over. Over time, I’ve developed some other favorites. \u003c/p>\n\u003cp>The stuffed artichoke and the split top Maine lobster roll have now taken front seat in my ordering at Woodhouse. I need to warn you, once you’ve tried the lobster roll, there’s really no going back. Sure, it’s the most expensive sandwich I get on a regular basis, but whatever. It’s so worth it. It’s packed with lobster and not too much dressing or anything else. The bun, again, is old-school and soft with a slight toasting. The accompanying fries are also very good, and there’s always a generous portion of them. The stuffed artichoke, on the other hand, is a complex plate. At the heart of it is a grilled artichoke dressed with a tangy, yummy, light sauce and topped with a large scoop of Dungeness crab and a large scoop of bay shrimp. All of this sits on a bed of salad with its own fantastic dressing and two pieces of garlic bread on the side. If you’re looking for a mix of flavors in a very satisfying meal, this is the plate for you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is casual, and the interior is what I imagine restaurants in Maine or New England in the 1950s might have looked. The big windows allow light to flow over the cleverly-designed tiles and retro booth seats. It’s got a good vibe, and it’s easy to have a stroll down the Castro after a nice dinner at Woodhouse. I’ve had several different experiences with the service, and overall it’s been pleasant and efficient.\u003c/p>\n\u003cp>During my last visit to the Woodhouse Fish Company I decided to try everything I’ve mentioned above, just to make sure I was right. I’m always right, so needless to say, my memories were correct and the consistency of good food that comes from the Woodhouse Fish Company remains intact. They also have take-out if you’re going to get embarrassed by ordering the entire menu at a table by yourself…I’m just saying. This place is great and remains a favorite. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to the Woodhouse Fish Company with my husband and five friends and had a great time. The restaurant doesn’t take reservations, and we were a bit apprehensive about getting a table for seven people on a Saturday night. Fortunately, that wasn’t a problem. The restaurant is on a small side with only about 10-12 tables. However, they were very accommodating and didn’t make us wait until the whole party arrived, but sat us almost immediately. That was just as well, because it took our friends half-an-hour just to find parking. This is, of course, not the restaurant’s fault, but bear in mind that it is located in the middle of the Castro in San Francisco, so allow plenty of time to find parking on a Saturday night or just take public transportation.\u003c/p>\n\u003cp>The restaurant is really cute. It looks kind of hip from the outside, but inside it is effortlessly unpretentious. I think that the look that they are going for is a New England crab eatery. Having never been to a New England crab eatery, this is, of course, just a guess. The furniture is unremarkable diner-style furniture, but the decorations are very cute. The floor tile has little crabs on it — a motif that repeats throughout the restaurant. There are various sea accouterments on the walls, including a TV screen that runs black-and-white movies of Moby Dick-like struggles against the sea. The TV is on mute and doesn’t disturb the dining experience. There is also a tiny bar area with the view of the kitchen. \u003c/p>\n\u003cp>The service was superb. Our waiter was funny, friendly, and extremely accommodating. We wanted to order a bottle of wine and couldn’t decide which one to get. He let us taste a couple of different varieties, and when we got confused about which one was which, he very patiently let us taste them again. He was also very patient when half of our party ran late because of the parking situation. All together we spent close to two and a half hours in that restaurant without once feeling rushed. \u003c/p>\n\u003cp>The place is called a fish company, but more accurately the menu is almost completely shellfish based. There are a couple of fish dishes like fish and chip and the fish of the day, but most of the menu is definitely shellfish dishes. Not that I am complaining! The shellfish was fantastic! Our favorite was the fried clam plate appetizer. Again, I am not an expert in shellfish or clams, or even deep-fried methods, but they were really great. The batter was light and not overwhelming, and the clams were juicy and flavorful. The dish came with tartar and cocktail sauce. These, to me, often tend to be a bit too acidic, but here the sauces were well balanced and flavorful enough without being too overwhelming. Definitely a high point of the meal. \u003c/p>\n\u003cp>I ordered a grilled artichoke stuffed with crabmeat and shrimp. I love artichokes, and this one was grilled to perfection. However, the stuffing was essentially just a clump of crabmeat and a bunch of tiny shrimp. They were very fresh, but I wish that they did something a bit more creative with the stuffing, like actually mix it up with a sauce and spices and make it more stuffing like. My husband ordered a cioppino, and that was great. Again, a tomato-based sauce with plenty of various shellfish — flavorful and yummy — the sauce perfectly balanced with the flavor of seafood. \u003c/p>\n\u003cp>I also tasted the lobster roll, which consisted of 3 ounces of lobster meat mixed with cream sauce and served on a bread roll with fries. I loved that and wished that they would use that sauce on the stuffing for the artichoke. I also tasted the fish and chips. I believe that it was cod. Again, perfectly light batter with flaky juicy fish, as good as fish and chip get in my opinion. I think that overall they do fried seafood very well. I also have to mention the cheese toast that came with my artichoke and cioppino. Usually these sides are an afterthought, but this was delicious. It was perfectly grilled bread fused with just the right proportion of cheese. \u003c/p>\n\u003cp>They were also very accommodating to my vegetarian friend, who bravely went to the seafood restaurant to hang out with all of us. They had an asparagus appetizer that was very well prepared, but they also made her a separate entrée: a grilled artichoke with broccoli and salad. She really enjoyed it, and I appreciated that they made an effort to accommodate her. \u003c/p>\n\u003cp>The portions were generous and a fair value. The atmosphere was friendly and laid-back, and we had a blast hanging out with friends and eating good seafood. I would definitely recommend this restaurant to shellfish aficionados. I am thinking of coming back myself specifically for that lobster roll and fried clams. Yum!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant really wants to be perched at the end of pier, sitting over water. The F line is a poor substitute for bobbing crab boats, but it will drop you off right at the front door. The sounds of traffic don’t quite make up for squawking gulls, but inside a playlist of retro tunes distracts from outside noises. The wedge-shaped floor plan of the restaurant makes for some tight and tricky seating. The walls have intentional arrangements of fishing reels, lobster pots, an old harpoon, and black and white photos showing the life of the fisherman at work. On one wall, a movie screen was showing Gregory Peck chasing down the white whale in \u003cem>Moby Dick\u003c/em>, alternating with Charles Laughton and Clark Gable in \u003cem>Mutiny on the Bounty\u003c/em>.\u003c/p>\n\u003cp>The menu has an excellent sampling of crab shack fare. It is easy to navigate through the choices of starters, sandwiches, and main courses. A selection of side dishes, beverages, and a pair of desserts complete the menu. Beer choices are either local or contain a nautical theme, the wine list is small and value priced, by glass or bottle. Along with the printed menu, a daily fish special is presented on a chalkboard. This evening, it was Alaskan halibut, asparagus, and fingering potatoes. At less than $20, I thought the price was right, but when I asked the waitress if the halibut was wild caught, she could not tell me. I also wondered what the letters PEI stood for in the mussel selection. Again, the waitress did not have an answer. Turns out it means, “Prince Edward Island.”\u003c/p>\n\u003cp>We began our meal with a set of Washington State oysters. They came on ice with a dish of cocktail sauce laced with horseradish. The oysters were excellent; a small bite of sweet meat and salty brine. I could easily have eaten more, which makes the $1 Tuesday seem like a great time to revisit. My main course was the stuffed artichoke. The cooked artichoke was halved, glazed with a pesto, and grilled to create a crisp char. One half was stuffed with bay shrimp, the other with crabmeat. The crab was clearly fresh from a cracked leg or claw. The stuffings were chilled, as you might expect on a seafood salad. A dish of cocktail sauce for the fish and mayonnaise for the artichoke were included on the side. The artichoke halves sat on a mixed baby green salad with small plum tomatoes and cubed beets dressed with a balsamic vinaigrette. It was a satisfying meal, and included elements that I would like to incorporate into my own menus. \u003c/p>\n\u003cp>My wife’s choice was the crab cake entree (two for $10), which were served with the same mixed salad as my artichokes. The cakes were thick with finely shredded crab, combined with bits of celery, green onions, and parsley. A spicy kick was provided by Old Bay or Tabasco. Breaded and fried, they were crisp on the outside and delicate on the inside.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We enjoyed our window seat with a view of the busy Market Street scene. So what if it wasn’t sand and surf, our meal transported us, nonetheless. Our server was diligent about keeping our iced tea glasses full. I only wish she was more familiar with the menu. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Gina:\u003c/strong> \"I need to warn you, once you’ve tried the lobster roll, there’s really no going back.\" \r\n\u003cstrong>Marina:\u003c/strong> \"I would definitely recommend this restaurant to shellfish aficionados.\"\r\n\u003cstrong>Eric:\u003c/strong> \"The menu has an excellent sampling of crab shack fare.\" \r\n",
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"description": "Gina: "I need to warn you, once you’ve tried the lobster roll, there’s really no going back." \r\nMarina: "I would definitely recommend this restaurant to shellfish aficionados."\r\nEric: "The menu has an excellent sampling of crab shack fare." \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Woodhouse Fish Co.: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4309\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSeafood, seafood, seafood! Dang it, this place is good. Sure, it’s my pick, so I’m a bit biased, but if you like seafood this is the place…seriously. I first went to the Woodhouse Fish Company soon after it opened. I believe it was the summer of 2006. My mom and I were out and about, and we were hungry. Something needed to be done, because it’s not pretty when we’re hungry. Despite being super picky about new restaurants, the handwritten signs in the window with enticing words like “beer-battered” and “fried” lured me in without much back and forth on whether or not we should go in. Wow, we were happy we went in. Shortly after the opening, the restaurant offered promotional lunch specials, which allowed us to try several things in one order. I’d like to take a moment to talk about these things.\u003c/p>\n\u003cp>There was the clam chowder…excellent! First off, it came with the cool, little, old-school octagon crackers, and that’s how chowder should be served. The chowder is thick, full of clams, and without any weird stuff that Californians often put in their clam chowder. It’s some straightforward clam chowder, and it’s good. Then, there was the Dungeness crab melt. It was excellent and full of crab, not just the “melt.” The guy next to us had a full plate of the fried Ipswich clams. It was too much, so we had to order some of those too. Not over-battered, not over-greasy, and full of big clam flavor, the Ipswich clams are a must, especially if you’re craving something fried. I’ve actually never had the crab melt again, and the reason for this is because I go back to Woodhouse Fish Company over and over. Over time, I’ve developed some other favorites. \u003c/p>\n\u003cp>The stuffed artichoke and the split top Maine lobster roll have now taken front seat in my ordering at Woodhouse. I need to warn you, once you’ve tried the lobster roll, there’s really no going back. Sure, it’s the most expensive sandwich I get on a regular basis, but whatever. It’s so worth it. It’s packed with lobster and not too much dressing or anything else. The bun, again, is old-school and soft with a slight toasting. The accompanying fries are also very good, and there’s always a generous portion of them. The stuffed artichoke, on the other hand, is a complex plate. At the heart of it is a grilled artichoke dressed with a tangy, yummy, light sauce and topped with a large scoop of Dungeness crab and a large scoop of bay shrimp. All of this sits on a bed of salad with its own fantastic dressing and two pieces of garlic bread on the side. If you’re looking for a mix of flavors in a very satisfying meal, this is the plate for you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is casual, and the interior is what I imagine restaurants in Maine or New England in the 1950s might have looked. The big windows allow light to flow over the cleverly-designed tiles and retro booth seats. It’s got a good vibe, and it’s easy to have a stroll down the Castro after a nice dinner at Woodhouse. I’ve had several different experiences with the service, and overall it’s been pleasant and efficient.\u003c/p>\n\u003cp>During my last visit to the Woodhouse Fish Company I decided to try everything I’ve mentioned above, just to make sure I was right. I’m always right, so needless to say, my memories were correct and the consistency of good food that comes from the Woodhouse Fish Company remains intact. They also have take-out if you’re going to get embarrassed by ordering the entire menu at a table by yourself…I’m just saying. This place is great and remains a favorite. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to the Woodhouse Fish Company with my husband and five friends and had a great time. The restaurant doesn’t take reservations, and we were a bit apprehensive about getting a table for seven people on a Saturday night. Fortunately, that wasn’t a problem. The restaurant is on a small side with only about 10-12 tables. However, they were very accommodating and didn’t make us wait until the whole party arrived, but sat us almost immediately. That was just as well, because it took our friends half-an-hour just to find parking. This is, of course, not the restaurant’s fault, but bear in mind that it is located in the middle of the Castro in San Francisco, so allow plenty of time to find parking on a Saturday night or just take public transportation.\u003c/p>\n\u003cp>The restaurant is really cute. It looks kind of hip from the outside, but inside it is effortlessly unpretentious. I think that the look that they are going for is a New England crab eatery. Having never been to a New England crab eatery, this is, of course, just a guess. The furniture is unremarkable diner-style furniture, but the decorations are very cute. The floor tile has little crabs on it — a motif that repeats throughout the restaurant. There are various sea accouterments on the walls, including a TV screen that runs black-and-white movies of Moby Dick-like struggles against the sea. The TV is on mute and doesn’t disturb the dining experience. There is also a tiny bar area with the view of the kitchen. \u003c/p>\n\u003cp>The service was superb. Our waiter was funny, friendly, and extremely accommodating. We wanted to order a bottle of wine and couldn’t decide which one to get. He let us taste a couple of different varieties, and when we got confused about which one was which, he very patiently let us taste them again. He was also very patient when half of our party ran late because of the parking situation. All together we spent close to two and a half hours in that restaurant without once feeling rushed. \u003c/p>\n\u003cp>The place is called a fish company, but more accurately the menu is almost completely shellfish based. There are a couple of fish dishes like fish and chip and the fish of the day, but most of the menu is definitely shellfish dishes. Not that I am complaining! The shellfish was fantastic! Our favorite was the fried clam plate appetizer. Again, I am not an expert in shellfish or clams, or even deep-fried methods, but they were really great. The batter was light and not overwhelming, and the clams were juicy and flavorful. The dish came with tartar and cocktail sauce. These, to me, often tend to be a bit too acidic, but here the sauces were well balanced and flavorful enough without being too overwhelming. Definitely a high point of the meal. \u003c/p>\n\u003cp>I ordered a grilled artichoke stuffed with crabmeat and shrimp. I love artichokes, and this one was grilled to perfection. However, the stuffing was essentially just a clump of crabmeat and a bunch of tiny shrimp. They were very fresh, but I wish that they did something a bit more creative with the stuffing, like actually mix it up with a sauce and spices and make it more stuffing like. My husband ordered a cioppino, and that was great. Again, a tomato-based sauce with plenty of various shellfish — flavorful and yummy — the sauce perfectly balanced with the flavor of seafood. \u003c/p>\n\u003cp>I also tasted the lobster roll, which consisted of 3 ounces of lobster meat mixed with cream sauce and served on a bread roll with fries. I loved that and wished that they would use that sauce on the stuffing for the artichoke. I also tasted the fish and chips. I believe that it was cod. Again, perfectly light batter with flaky juicy fish, as good as fish and chip get in my opinion. I think that overall they do fried seafood very well. I also have to mention the cheese toast that came with my artichoke and cioppino. Usually these sides are an afterthought, but this was delicious. It was perfectly grilled bread fused with just the right proportion of cheese. \u003c/p>\n\u003cp>They were also very accommodating to my vegetarian friend, who bravely went to the seafood restaurant to hang out with all of us. They had an asparagus appetizer that was very well prepared, but they also made her a separate entrée: a grilled artichoke with broccoli and salad. She really enjoyed it, and I appreciated that they made an effort to accommodate her. \u003c/p>\n\u003cp>The portions were generous and a fair value. The atmosphere was friendly and laid-back, and we had a blast hanging out with friends and eating good seafood. I would definitely recommend this restaurant to shellfish aficionados. I am thinking of coming back myself specifically for that lobster roll and fried clams. Yum!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Woodhouse Fish Co.:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant really wants to be perched at the end of pier, sitting over water. The F line is a poor substitute for bobbing crab boats, but it will drop you off right at the front door. The sounds of traffic don’t quite make up for squawking gulls, but inside a playlist of retro tunes distracts from outside noises. The wedge-shaped floor plan of the restaurant makes for some tight and tricky seating. The walls have intentional arrangements of fishing reels, lobster pots, an old harpoon, and black and white photos showing the life of the fisherman at work. On one wall, a movie screen was showing Gregory Peck chasing down the white whale in \u003cem>Moby Dick\u003c/em>, alternating with Charles Laughton and Clark Gable in \u003cem>Mutiny on the Bounty\u003c/em>.\u003c/p>\n\u003cp>The menu has an excellent sampling of crab shack fare. It is easy to navigate through the choices of starters, sandwiches, and main courses. A selection of side dishes, beverages, and a pair of desserts complete the menu. Beer choices are either local or contain a nautical theme, the wine list is small and value priced, by glass or bottle. Along with the printed menu, a daily fish special is presented on a chalkboard. This evening, it was Alaskan halibut, asparagus, and fingering potatoes. At less than $20, I thought the price was right, but when I asked the waitress if the halibut was wild caught, she could not tell me. I also wondered what the letters PEI stood for in the mussel selection. Again, the waitress did not have an answer. Turns out it means, “Prince Edward Island.”\u003c/p>\n\u003cp>We began our meal with a set of Washington State oysters. They came on ice with a dish of cocktail sauce laced with horseradish. The oysters were excellent; a small bite of sweet meat and salty brine. I could easily have eaten more, which makes the $1 Tuesday seem like a great time to revisit. My main course was the stuffed artichoke. The cooked artichoke was halved, glazed with a pesto, and grilled to create a crisp char. One half was stuffed with bay shrimp, the other with crabmeat. The crab was clearly fresh from a cracked leg or claw. The stuffings were chilled, as you might expect on a seafood salad. A dish of cocktail sauce for the fish and mayonnaise for the artichoke were included on the side. The artichoke halves sat on a mixed baby green salad with small plum tomatoes and cubed beets dressed with a balsamic vinaigrette. It was a satisfying meal, and included elements that I would like to incorporate into my own menus. \u003c/p>\n\u003cp>My wife’s choice was the crab cake entree (two for $10), which were served with the same mixed salad as my artichokes. The cakes were thick with finely shredded crab, combined with bits of celery, green onions, and parsley. A spicy kick was provided by Old Bay or Tabasco. Breaded and fried, they were crisp on the outside and delicate on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We enjoyed our window seat with a view of the busy Market Street scene. So what if it wasn’t sand and surf, our meal transported us, nonetheless. Our server was diligent about keeping our iced tea glasses full. I only wish she was more familiar with the menu. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Panama Hotel & Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4295\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/WWki-a7eMX8?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=Panama+Hotel+%26+Restaurant,+San+Rafael,+CA&sll=37.7814,-122.426491&sspn=0.033274,0.03356&ie=UTF8&hq=Panama+Hotel+%26+Restaurant,&hnear=San+Rafael,+Marin,+California&cid=10766487086707332182&ll=37.977018,-122.530518&spn=0.02368,0.036478&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=Panama+Hotel+%26+Restaurant,+San+Rafael,+CA&sll=37.7814,-122.426491&sspn=0.033274,0.03356&ie=UTF8&hq=Panama+Hotel+%26+Restaurant,&hnear=San+Rafael,+Marin,+California&cid=10766487086707332182&ll=37.977018,-122.530518&spn=0.02368,0.036478&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>\n4 Bayview Street (B Street and Woodland Avenue)\u003cbr>\nSan Rafael, CA 94901\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-457-3993\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@panamahotel.com\">reservations@panamahotel.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.panamahotel.com\">panamahotel.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Daniel Miller\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Daniel Miller\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tuscan toast platter, calamari salad, Baja salad, hamburger\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> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/panama-hotel-and-restaurant\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music on Tuesday and Thursday nights.\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=Panama+Hotel+%26+Restaurant&sll=37.786589,-122.433529&sspn=0.072987,0.055189&ie=UTF8&hq=Panama+Hotel+%26+Restaurant&hnear=&ll=37.903845,-122.493095&spn=0.291484,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003cbr />\r\n4 Bayview St.\u003cbr />\r\nSan Rafael, CA 94901\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-457-3993\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.panamahotel.com\">panamahotel.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4295\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Panama Hotel & Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4295\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/WWki-a7eMX8?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=Panama+Hotel+%26+Restaurant,+San+Rafael,+CA&sll=37.7814,-122.426491&sspn=0.033274,0.03356&ie=UTF8&hq=Panama+Hotel+%26+Restaurant,&hnear=San+Rafael,+Marin,+California&cid=10766487086707332182&ll=37.977018,-122.530518&spn=0.02368,0.036478&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=Panama+Hotel+%26+Restaurant,+San+Rafael,+CA&sll=37.7814,-122.426491&sspn=0.033274,0.03356&ie=UTF8&hq=Panama+Hotel+%26+Restaurant,&hnear=San+Rafael,+Marin,+California&cid=10766487086707332182&ll=37.977018,-122.530518&spn=0.02368,0.036478&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>\n4 Bayview Street (B Street and Woodland Avenue)\u003cbr>\nSan Rafael, CA 94901\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> 415-457-3993\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@panamahotel.com\">reservations@panamahotel.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.panamahotel.com\">panamahotel.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Daniel Miller\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Daniel Miller\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tuscan toast platter, calamari salad, Baja salad, hamburger\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> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/panama-hotel-and-restaurant\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music on Tuesday and Thursday nights.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Panama Hotel & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4315\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Panama Hotel has a delightful entry under an old spreading wisteria vine and twinkling fairy lights. You get the sense that the restaurant has some history in the neighborhood. There are three choices of seating locations: the main dining room, which feels cozy with photos, paintings, and thrift store antiques covering every wall and surface; the entry way covered patio, which feels like a garden setting if you don’t mind a little traffic; and a fenced-in garden patio that is more casual and available when the weather warms up.\u003c/p>\n\u003cp>We had a 7:15 reservation for three, including wife and me, and our daughter who would be arriving a little later. Upon entering the patio area we spied old friends, which led to an extended “catching up” conversation. Ten minutes later, as their starters arrived, we checked in and were seated with no problem, even though our party was not complete. In the meantime, I ordered a pint of rich tasting Panama Red Ale, produced in a Petaluma brewery. A check of the fellow diners revealed table groups that appeared to be regulars, as well as couples enjoying a night out.\u003c/p>\n\u003cp>When our daughter arrived, orders were taken. The waitress easily accommodated those that wanted a starter followed by an entrée, and those who wished to choose their meal entirely from the small plate starter list. This option, by the way, is a great way to go. There are many delicious choices, and the servings are ample. I wanted a wine suggestion to go with my entrée, and the waitress was quick to suggest one that ended up being the perfect complement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The appetizer I chose was the ahi tuna ceviche. The fish was combined with bits of avocado, tomato, red onion, chile, and cilantro. No one addition overwhelmed the flavor of the tuna, which was excellent. The item was plated in the shape of a cylinder, and it was topped with microgreens. A small glass filled with fresh tortilla chips came on the side to provide a salty crunch to the experience. I can think of nothing I would change about this yummy combination of flavors and textures. My dining companions agreed, and it was all I could to balance my desire to share my good fortune against keeping the lion’s share for myself.\u003c/p>\n\u003cp>For my entrée, I chose the vegetarian option of a stuffed plobano chile. I had long been a fan of chiles rellenos, but now avoid such fried food when I can. (Pass the french fries, please.) This large chile was fire-roasted to a soft texture, and came stuffed with a list of healthy sounding ingredients. The bulk of the stuffing was a tasty quinoa, to which mushrooms, pine nuts, and goat cheese were added. The quinoa provided some sweet, the cheese, a little sour, and the red chile sauce, fire. The suggested wine — a red Grenache from the Ojai region of Santa Barbara — worked well with this spicy complex combination of flavors.\u003c/p>\n\u003cp>For dessert, we decided to share a butterscotch crème brûlée. The rich pudding arrived in a demitasse paired with ginger cookies and a dollop of whipped crème. Again, a treat so good you want it all to yourself, especially after you find your daughter has a “thing” for butterscotch.\u003c/p>\n\u003cp>The overall experience is delightfully comfortable and it calls me back often. The restaurant also has a schedule of weekday live music offerings that provide another way to experience dining at The Panama Hotel.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy experience of the Panama Hotel started on our drive to San Rafael. The traffic from San Francisco to the Panama Hotel at commute hour was a concern from the get-go. My mother and I left an hour before our 5:30 p.m. reservation, and our traffic concerns soon proved to be unfounded. The drive was pleasant, and as we drove closer to the restaurant, I realized I had been to this part of town before…which is odd since I rarely go anywhere. The Panama Hotel is located several blocks from one of the greatest places in the world: \u003ca href=\"http://www.wildcarebayarea.org/site/PageServer\">WildCare\u003c/a>! If you’ve ever picked up an injured wild animal from Golden Gate Park or the mean streets of San Francisco, you may know of where I speak. I immediately got a good feeling because I started relating my pending dining experience to one of the best non-profits ever.\u003c/p>\n\u003cp>In typical Lovoi fashion, we were there way before anyone else. There are three dining areas to the Panama Hotel Restaurant: the grand-looking inside, the funky atrium, and the serene outdoor area, which was closed, probably due to the cold weather. We had our choice of seats and picked the smaller, funky atrium, which gave us a chance to see the well-manicured grounds of the hotel, and the outside décor of a few rooms. The whole atmosphere was fantastic, and my mother was perfect company at this particular location.\u003c/p>\n\u003cp>The host was lovely and comfortably chatted with us about the cast-boot-thing on her leg. Her demeanor put me at ease, and I was happy to be there despite being one out of three diners…often awkward. We took a gander at the menu and decided on two appetizers (Mini Diver Scallop Tostada and Tuscan Toast Platter), in addition to our two entrees (Crispy Calamari Fritti Salad and Panama Burger with Hand Cut Fries). It was simply hard to pick. The menu has a large variety and something for most palates — everything sounded good. \u003c/p>\n\u003cp>The food was fresh, flavorful, and cooked perfectly. Since I’m a big fan of seafood, I can also be pretty fussy about seafood. The scallops were not bitter, not over-spiced, and the accompanying flavors on the tostada complemented them wonderfully. The calamari was tender, not over-breaded, warm, and of a very generous portion. The calamari sat on top of a spicy, sassy salad. It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity. My mother ordered her burger medium-well with a lean toward the “well” side. It passed my mother’s stringent medium-well standard — whew! She kind of went on about it for a while, so I know it was good.\u003c/p>\n\u003cp>One thing I must mention in this review is the fact that the Panama Hotel is host to two things, which I did not participate in: an extensive wine list and live entertainment. I know myself well enough to know that going on a night without live entertainment is probably the better choice. Again, I can be fussy, and I wanted to have the best food experience possible. I also know myself well enough to know that despite the tempting white wine flight offered, I don’t process alcohol very well. Unfortunately, I am unable to comment on two aspects to the restaurant, which are obviously very popular!\u003c/p>\n\u003cp>Finally, the staff was very pleasant. They were attentive and there when you needed them with no weird hovering. Overall, it was a great place to go to dinner with my ma.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPanama Hotel and Restaurant is tucked away in a quiet residential street in San Rafael. Apparently, the hotel part is very charming as well — a bed and breakfast type of place with theme-decorated rooms. The restaurant has live jazz on Tuesdays and Thursdays night. However, because of the travel time from the East Bay and our work schedules, my husband and I were only able to make it on a Saturday night, which sadly didn’t have live music. We had a very nice, romantic meal there, nevertheless. \u003c/p>\n\u003cp>We were coming from Berkeley, and it is about a half-hour drive without traffic. We didn’t have much problem finding the place, and because it is a residential neighborhood, there was no problem finding parking. The hotel building is a charming older grey structure covered with vines. It is not very large and very picturesque. It reminded me a bit of little hotels one can find in the European countryside. \u003c/p>\n\u003cp>The restaurant is prominently located on the first floor, and it doesn’t feel like you are inside a hotel lobby. I was a bit worried about that, but the restaurant is a stand-alone experience with a particular atmospheric charm. The medium-sized dining room has terracotta-plastered walls, which prominently feature black and white family photographs, history of the restaurant and the building, and a bunch of Latin American and Spanish knickknacks. The lighting is soft, and the room exudes warmth. It is an inviting, romantic atmosphere. The crowd was definitely a bit older, although there were a few young couples. There is a nice bar area and a generous outside dining area, which I imagine would be quite nice on warm summer nights. \u003c/p>\n\u003cp>The menu also features quite a bit of Latin American and Spanish influence, although not exclusively so. For appetizers we had Scallop Tostadas. The scallops were outstanding — perfectly seared and served on a crispy tostada with guacamole and sweet pickled tiny red tomato salsa. For the entrée, I had the filet of salmon with grilled Yukon potatoes, and roasted red and golden beets with lemon cream sauce and toasted almond slivers. The hostess told me that this is the dish they have featured for a couple of years and they do not take it off the menu due to popular demand. That definitely shows. It was outstanding. The salmon was encrusted with spices and perfectly made — it was flaky, soft, and delicious. All the flavors, while not wildly inventive, perfectly complemented the fish and each other. The potatoes were especially perfectly roasted. I am a bit dubious about lemon-based sauces, but here the flavors of lemon and cream were perfectly balanced. My husband really enjoyed his Baja seafood salad, which featured shrimp and scallops, but the salmon was the stand out. \u003c/p>\n\u003cp>We were stuffed, but we found room a slice of lemon tart with whipped cream and blueberries. Again, I am not a particularly huge lemon lover, but the tart was light and the crust was perfectly crisp. Next time I will try the bread pudding, which looked delicious. \u003c/p>\n\u003cp>For the wine service, we split a flight of California white wines. A flight of five wines was $20, and the pouring was generous. The hostess served the wines and she didn’t seem to be too well versed in them, but they had a handy description of each wine and we enjoyed trying various flavors of whites. They also have wine by the bottle and by glass. The service was fine — perfectly nice and accommodating.\u003c/p>\n\u003cp>We had a great time. The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight. The food is not particularly inventive, but this is a “traditional” upscale restaurant menu elevated by its preparation and understanding of flavor combinations. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I don’t think we would make a trip from the East Bay specifically to dine there again, but this is not a reflection on the restaurant, as much as it is a testament to the great assortment of fantastic restaurants in the East Bay. However, if we were specifically looking for a nice restaurant in Marin, we would definitely go back. If you are from Marin or find yourself traveling that way, I would definitely strongly recommend this place. It is a nice, hidden gem of a place. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Eric:\u003c/strong> \"The overall experience is delightfully comfortable and it calls me back often.\" \r\n\u003cstrong>Gina:\u003c/strong> \"It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity.\" \r\n\u003cstrong>Marina:\u003c/strong> \"The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Panama Hotel & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4315\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4279\">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/cp509iPod.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/40/2010/10/eric-watterud.jpg\" alt=\"Eric Watterud\" title=\"Eric Watterud\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Anselmo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Panama Hotel & Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Panama Hotel has a delightful entry under an old spreading wisteria vine and twinkling fairy lights. You get the sense that the restaurant has some history in the neighborhood. There are three choices of seating locations: the main dining room, which feels cozy with photos, paintings, and thrift store antiques covering every wall and surface; the entry way covered patio, which feels like a garden setting if you don’t mind a little traffic; and a fenced-in garden patio that is more casual and available when the weather warms up.\u003c/p>\n\u003cp>We had a 7:15 reservation for three, including wife and me, and our daughter who would be arriving a little later. Upon entering the patio area we spied old friends, which led to an extended “catching up” conversation. Ten minutes later, as their starters arrived, we checked in and were seated with no problem, even though our party was not complete. In the meantime, I ordered a pint of rich tasting Panama Red Ale, produced in a Petaluma brewery. A check of the fellow diners revealed table groups that appeared to be regulars, as well as couples enjoying a night out.\u003c/p>\n\u003cp>When our daughter arrived, orders were taken. The waitress easily accommodated those that wanted a starter followed by an entrée, and those who wished to choose their meal entirely from the small plate starter list. This option, by the way, is a great way to go. There are many delicious choices, and the servings are ample. I wanted a wine suggestion to go with my entrée, and the waitress was quick to suggest one that ended up being the perfect complement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The appetizer I chose was the ahi tuna ceviche. The fish was combined with bits of avocado, tomato, red onion, chile, and cilantro. No one addition overwhelmed the flavor of the tuna, which was excellent. The item was plated in the shape of a cylinder, and it was topped with microgreens. A small glass filled with fresh tortilla chips came on the side to provide a salty crunch to the experience. I can think of nothing I would change about this yummy combination of flavors and textures. My dining companions agreed, and it was all I could to balance my desire to share my good fortune against keeping the lion’s share for myself.\u003c/p>\n\u003cp>For my entrée, I chose the vegetarian option of a stuffed plobano chile. I had long been a fan of chiles rellenos, but now avoid such fried food when I can. (Pass the french fries, please.) This large chile was fire-roasted to a soft texture, and came stuffed with a list of healthy sounding ingredients. The bulk of the stuffing was a tasty quinoa, to which mushrooms, pine nuts, and goat cheese were added. The quinoa provided some sweet, the cheese, a little sour, and the red chile sauce, fire. The suggested wine — a red Grenache from the Ojai region of Santa Barbara — worked well with this spicy complex combination of flavors.\u003c/p>\n\u003cp>For dessert, we decided to share a butterscotch crème brûlée. The rich pudding arrived in a demitasse paired with ginger cookies and a dollop of whipped crème. Again, a treat so good you want it all to yourself, especially after you find your daughter has a “thing” for butterscotch.\u003c/p>\n\u003cp>The overall experience is delightfully comfortable and it calls me back often. The restaurant also has a schedule of weekday live music offerings that provide another way to experience dining at The Panama Hotel.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/gina-lovoi.jpg\" alt=\"Gina Lovoi\" title=\"Gina Lovoi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Personal Trainer & Boxing Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodhouse Fish Co.\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Wednesday, April 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy experience of the Panama Hotel started on our drive to San Rafael. The traffic from San Francisco to the Panama Hotel at commute hour was a concern from the get-go. My mother and I left an hour before our 5:30 p.m. reservation, and our traffic concerns soon proved to be unfounded. The drive was pleasant, and as we drove closer to the restaurant, I realized I had been to this part of town before…which is odd since I rarely go anywhere. The Panama Hotel is located several blocks from one of the greatest places in the world: \u003ca href=\"http://www.wildcarebayarea.org/site/PageServer\">WildCare\u003c/a>! If you’ve ever picked up an injured wild animal from Golden Gate Park or the mean streets of San Francisco, you may know of where I speak. I immediately got a good feeling because I started relating my pending dining experience to one of the best non-profits ever.\u003c/p>\n\u003cp>In typical Lovoi fashion, we were there way before anyone else. There are three dining areas to the Panama Hotel Restaurant: the grand-looking inside, the funky atrium, and the serene outdoor area, which was closed, probably due to the cold weather. We had our choice of seats and picked the smaller, funky atrium, which gave us a chance to see the well-manicured grounds of the hotel, and the outside décor of a few rooms. The whole atmosphere was fantastic, and my mother was perfect company at this particular location.\u003c/p>\n\u003cp>The host was lovely and comfortably chatted with us about the cast-boot-thing on her leg. Her demeanor put me at ease, and I was happy to be there despite being one out of three diners…often awkward. We took a gander at the menu and decided on two appetizers (Mini Diver Scallop Tostada and Tuscan Toast Platter), in addition to our two entrees (Crispy Calamari Fritti Salad and Panama Burger with Hand Cut Fries). It was simply hard to pick. The menu has a large variety and something for most palates — everything sounded good. \u003c/p>\n\u003cp>The food was fresh, flavorful, and cooked perfectly. Since I’m a big fan of seafood, I can also be pretty fussy about seafood. The scallops were not bitter, not over-spiced, and the accompanying flavors on the tostada complemented them wonderfully. The calamari was tender, not over-breaded, warm, and of a very generous portion. The calamari sat on top of a spicy, sassy salad. It was one of those meals that when you’ve clearly had enough, you continue to stare at it and pick at it despite being at full stomach capacity. My mother ordered her burger medium-well with a lean toward the “well” side. It passed my mother’s stringent medium-well standard — whew! She kind of went on about it for a while, so I know it was good.\u003c/p>\n\u003cp>One thing I must mention in this review is the fact that the Panama Hotel is host to two things, which I did not participate in: an extensive wine list and live entertainment. I know myself well enough to know that going on a night without live entertainment is probably the better choice. Again, I can be fussy, and I wanted to have the best food experience possible. I also know myself well enough to know that despite the tempting white wine flight offered, I don’t process alcohol very well. Unfortunately, I am unable to comment on two aspects to the restaurant, which are obviously very popular!\u003c/p>\n\u003cp>Finally, the staff was very pleasant. They were attentive and there when you needed them with no weird hovering. Overall, it was a great place to go to dinner with my ma.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/marina-levina.jpg\" alt=\"Marina Levina\" title=\"Marina Levina\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marina\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> UC Berkeley Media Studies Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Addis Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Panama Hotel & Restaurant:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPanama Hotel and Restaurant is tucked away in a quiet residential street in San Rafael. Apparently, the hotel part is very charming as well — a bed and breakfast type of place with theme-decorated rooms. The restaurant has live jazz on Tuesdays and Thursdays night. However, because of the travel time from the East Bay and our work schedules, my husband and I were only able to make it on a Saturday night, which sadly didn’t have live music. We had a very nice, romantic meal there, nevertheless. \u003c/p>\n\u003cp>We were coming from Berkeley, and it is about a half-hour drive without traffic. We didn’t have much problem finding the place, and because it is a residential neighborhood, there was no problem finding parking. The hotel building is a charming older grey structure covered with vines. It is not very large and very picturesque. It reminded me a bit of little hotels one can find in the European countryside. \u003c/p>\n\u003cp>The restaurant is prominently located on the first floor, and it doesn’t feel like you are inside a hotel lobby. I was a bit worried about that, but the restaurant is a stand-alone experience with a particular atmospheric charm. The medium-sized dining room has terracotta-plastered walls, which prominently feature black and white family photographs, history of the restaurant and the building, and a bunch of Latin American and Spanish knickknacks. The lighting is soft, and the room exudes warmth. It is an inviting, romantic atmosphere. The crowd was definitely a bit older, although there were a few young couples. There is a nice bar area and a generous outside dining area, which I imagine would be quite nice on warm summer nights. \u003c/p>\n\u003cp>The menu also features quite a bit of Latin American and Spanish influence, although not exclusively so. For appetizers we had Scallop Tostadas. The scallops were outstanding — perfectly seared and served on a crispy tostada with guacamole and sweet pickled tiny red tomato salsa. For the entrée, I had the filet of salmon with grilled Yukon potatoes, and roasted red and golden beets with lemon cream sauce and toasted almond slivers. The hostess told me that this is the dish they have featured for a couple of years and they do not take it off the menu due to popular demand. That definitely shows. It was outstanding. The salmon was encrusted with spices and perfectly made — it was flaky, soft, and delicious. All the flavors, while not wildly inventive, perfectly complemented the fish and each other. The potatoes were especially perfectly roasted. I am a bit dubious about lemon-based sauces, but here the flavors of lemon and cream were perfectly balanced. My husband really enjoyed his Baja seafood salad, which featured shrimp and scallops, but the salmon was the stand out. \u003c/p>\n\u003cp>We were stuffed, but we found room a slice of lemon tart with whipped cream and blueberries. Again, I am not a particularly huge lemon lover, but the tart was light and the crust was perfectly crisp. Next time I will try the bread pudding, which looked delicious. \u003c/p>\n\u003cp>For the wine service, we split a flight of California white wines. A flight of five wines was $20, and the pouring was generous. The hostess served the wines and she didn’t seem to be too well versed in them, but they had a handy description of each wine and we enjoyed trying various flavors of whites. They also have wine by the bottle and by glass. The service was fine — perfectly nice and accommodating.\u003c/p>\n\u003cp>We had a great time. The meal was great, the atmosphere was warm and inviting, and we had lots of fun with the wine flight. The food is not particularly inventive, but this is a “traditional” upscale restaurant menu elevated by its preparation and understanding of flavor combinations. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t think we would make a trip from the East Bay specifically to dine there again, but this is not a reflection on the restaurant, as much as it is a testament to the great assortment of fantastic restaurants in the East Bay. However, if we were specifically looking for a nice restaurant in Marin, we would definitely go back. If you are from Marin or find yourself traveling that way, I would definitely strongly recommend this place. It is a nice, hidden gem of a place. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 8 (#508) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>El Metate\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4190\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4181\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>CreoLa Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4195\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4184\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Benjarong Thai Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4199\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4188\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=3omQZeAfMxs\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/cp508iPod.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>2009 Loredona Riesling, Monterey California\u003c/strong>\u003cbr>\nHailing from the cooler climate of California’s Monterey peninsula, this aromatic, delicate white is an ideal match for everything from sushi to salads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 Irony Pinot Noir, Monterey County, California\u003c/strong>\u003cbr>\nWith elegance to spare, this berry-scented red sports a silky texture and ends with a kick of spice. Serve alongside grilled salmon, pork loin with mushrooms or soft cheeses.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Restaurants Reviewed:\u003c/strong> El Metate, CreoLa Bistro, Benjarong Thai Cuisine",
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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/cp508iPod.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>2009 Loredona Riesling, Monterey California\u003c/strong>\u003cbr>\nHailing from the cooler climate of California’s Monterey peninsula, this aromatic, delicate white is an ideal match for everything from sushi to salads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 Irony Pinot Noir, Monterey County, California\u003c/strong>\u003cbr>\nWith elegance to spare, this berry-scented red sports a silky texture and ends with a kick of spice. Serve alongside grilled salmon, pork loin with mushrooms or soft cheeses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Metate: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4181\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4166\">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/cp508iPod.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=yVGegvJCdsY\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2406 Bryant Street (at 22nd Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-641-7209\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:elmetatesf@yahoo.com\">elmetate@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> David Carreno and Francisco Hernandez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alejandro Sierra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fish dishes, carnitas in chili verde sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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\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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},
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"id": "californiareportmagazine",
"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": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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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": {
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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": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"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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"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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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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