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"content": "\u003cp>\u003cstrong>El Metate: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4190\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived late on a Sunday evening for a quick, casual dinner. There was a line about five people deep but it moved quickly. The restaurant is a self-serve order counter with delivery of your food to your table. \u003c/p>\n\u003cp>The dining room has a very festive feel with featured local neighborhood art. The last part is especially appropriate because the entire ambience is friendly, warm, and neighborly. The food is prepared fresh daily with local produce. I’ve seen the staff shop for and deliver the ingredients daily. I once asked about this, and the owner replied that it kept their quality high and their costs under control. I should also mention that the owner works in the establishment daily and is very friendly and hospitable. Over the years I’ve learned he was born and raised on the very same block. It’s great to see a local resident realize his dream. \u003c/p>\n\u003cp>Many others have given this restaurant recognition: Zagat, Fodors, Michael Bauer, and probably every “best of the best” list available in the Bay Area. I am a Latin male, and the food is as good as my grandma’s and my mothers’, but — \u003cem>shhhh\u003c/em> — please don’t tell them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On this particular evening, we ordered the special chicken mole. So many moles are prepared with the cheater’s method of using a base to start. But El Metate’s mole is prepared from scratch with toasted spices, pumpkin, and roasted peanuts and smashed with just the right amount of chocolate. The plate was garnished with guacamole, pico de gallo and Mexican crema. You choose pinto, black, or refried beans, and of course chips accompany any meal you order. \u003c/p>\n\u003cp>The Chicken Milanese Torta is definitely the best in the city. For $5.95, you get a pounded chicken breast panko-crusted and pan-fried on soft bread with fresh queso fresco, avocado, pickled jalapeno, sweet onion with tomato and lettuce, and a side of house-prepared chicken tortilla soup. The soup is prepared from scratch with fresh cut vegetables and slices of avocado and cilantro with freshly fried tortilla chips. Trust me when I say this is the best sandwich in Northern California, and the best bargain around!!! \u003c/p>\n\u003cp>The restaurant has an event space, and it’s a great festive environment if you’re looking to host an event with authentic food and atmosphere! Overall if you’re looking for amazing Mexican food with great quality, El Metate is the place to be!! You can also phone ahead and, from what I’ve seen, many people take advantage of this service. Enjoy! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Monday, April 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant, on Bryant, between 22nd and 23rd, sort of adjacent to the Mission district, is a great place to meet up with your friends; it has that kind of vibe. They feature outside tables, while the interior is comfy and beautifully decorated by a series of brightly colored discs, hanging from the ceiling. The tables are painted in complementary shades into the art.\u003c/p>\n\u003cp>You order at the register, and your food is brought to you. The air is filled with the scent of chips frying, a definite plus. We had guacamole and pico de gallo to start. While the guacamole had a nice flavor, it suffered from a thin, watery texture. We decided to go with burritos and ordered one steak and one chicken. The flavors were very good; the steak was firm and smoky, the chicken fresh and not heavily spiced. The black beans were both rich and delicious.\u003c/p>\n\u003cp>For those of us spoiled by huge, moist burritos in The City, the El Metate version is smaller, about half the size of ones found in numerous popular spots. Which is great for light eaters looking for taste and not heft, because El Metate burritos have taste but they are on the dry side, even with the sour cream and salsa. While there’s only one kind of salsa here, there is a shelf in the back of the dining room with many varieties of hot sauce.\u003c/p>\n\u003cp>What made the trip worth the effort were the horchata cupcakes. With their cinnamon-nutmeg taste, this creamy little spice cake was out of sight. I don’t know if I would pass up my familiar Mission haunts for El Metate, but I would go back for further menu exploration, because I totally loved the ambience. Street parking was fairly easy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we first drove by the restaurant, we thought it looked fun and cute. We found a parking spot on the same block. The restaurant is divided into two rooms, one where you order/pay and where they make the food, and another room where you sit and eat. There are also outdoor tables. We went on a sunny day and enjoyed eating out on the sidewalk. The indoor dining area was spacious and well-decorated. It makes you feel like you are in a real sit-down restaurant, so you get the best of both worlds with walk-up ordering and getting your food quickly, but being able to enjoy your food in a sit-down restaurant atmosphere. \u003c/p>\n\u003cp>My friend and I each had a fish taco and then split a chicken burrito. This was plenty of food for both of us and came with some chips and a container of salsa on each plate. Our two fish tacos and burrito with the works added up to $11.50. They have a water jug and cups for customers free of charge. Usually restaurants only offer tiny water cups for customers drinking free water, but these were normal-sized cups, which I appreciated. \u003c/p>\n\u003cp>We ordered our food, grabbed a table outside, and within a few minutes someone carried our order out to us. I thought the salsa had just the right amount of kick. The piece of battered fish in the fish taco was large and tasted very good. Sometimes battered fish tacos can be oily. This fish was fresh and clean and didn’t have that unhealthy fried feeling. We got the works on the burrito (guacamole, sour cream and cheese), and it was also very good. Sometimes the chicken can be dry in burritos, but this chicken was moist. The burrito was the perfect size, not too thick so that stuff falls out while you’re trying to level it off with multiple bites. The chips were good, but a little on the thick and hard side for my liking. \u003c/p>\n\u003cp>After we finished, we decided to get one of their cookies, which I can only describe as a dulce de leche sandwich cookie. I’m sure it has a specific name, but there was no sign labeling them. It’s basically two shortbread cookies with a dulce de leche filling in between. It was delicious!! I wanted to buy more and bring them home with me, but I knew I would be in trouble if I did. Each cookie was $1.75. \u003c/p>\n\u003cp>Overall, I would definitely recommend this place! The food was great and incredibly well-priced. A total deal! We probably missed the lunch rush since we ate a little late, but when we went, it was easy to grab a table inside or outside without waiting for a spot to open, and our food came very quickly. And your meal must be finished off with one of their cookies! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We were both impressed with everything and agreed El Metate should get a very good recommendation. It wasn’t the best Mexican I have had, but it was very, very good. I just wish it was closer to my house!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Metate: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4190\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived late on a Sunday evening for a quick, casual dinner. There was a line about five people deep but it moved quickly. The restaurant is a self-serve order counter with delivery of your food to your table. \u003c/p>\n\u003cp>The dining room has a very festive feel with featured local neighborhood art. The last part is especially appropriate because the entire ambience is friendly, warm, and neighborly. The food is prepared fresh daily with local produce. I’ve seen the staff shop for and deliver the ingredients daily. I once asked about this, and the owner replied that it kept their quality high and their costs under control. I should also mention that the owner works in the establishment daily and is very friendly and hospitable. Over the years I’ve learned he was born and raised on the very same block. It’s great to see a local resident realize his dream. \u003c/p>\n\u003cp>Many others have given this restaurant recognition: Zagat, Fodors, Michael Bauer, and probably every “best of the best” list available in the Bay Area. I am a Latin male, and the food is as good as my grandma’s and my mothers’, but — \u003cem>shhhh\u003c/em> — please don’t tell them! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On this particular evening, we ordered the special chicken mole. So many moles are prepared with the cheater’s method of using a base to start. But El Metate’s mole is prepared from scratch with toasted spices, pumpkin, and roasted peanuts and smashed with just the right amount of chocolate. The plate was garnished with guacamole, pico de gallo and Mexican crema. You choose pinto, black, or refried beans, and of course chips accompany any meal you order. \u003c/p>\n\u003cp>The Chicken Milanese Torta is definitely the best in the city. For $5.95, you get a pounded chicken breast panko-crusted and pan-fried on soft bread with fresh queso fresco, avocado, pickled jalapeno, sweet onion with tomato and lettuce, and a side of house-prepared chicken tortilla soup. The soup is prepared from scratch with fresh cut vegetables and slices of avocado and cilantro with freshly fried tortilla chips. Trust me when I say this is the best sandwich in Northern California, and the best bargain around!!! \u003c/p>\n\u003cp>The restaurant has an event space, and it’s a great festive environment if you’re looking to host an event with authentic food and atmosphere! Overall if you’re looking for amazing Mexican food with great quality, El Metate is the place to be!! You can also phone ahead and, from what I’ve seen, many people take advantage of this service. Enjoy! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Monday, April 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant, on Bryant, between 22nd and 23rd, sort of adjacent to the Mission district, is a great place to meet up with your friends; it has that kind of vibe. They feature outside tables, while the interior is comfy and beautifully decorated by a series of brightly colored discs, hanging from the ceiling. The tables are painted in complementary shades into the art.\u003c/p>\n\u003cp>You order at the register, and your food is brought to you. The air is filled with the scent of chips frying, a definite plus. We had guacamole and pico de gallo to start. While the guacamole had a nice flavor, it suffered from a thin, watery texture. We decided to go with burritos and ordered one steak and one chicken. The flavors were very good; the steak was firm and smoky, the chicken fresh and not heavily spiced. The black beans were both rich and delicious.\u003c/p>\n\u003cp>For those of us spoiled by huge, moist burritos in The City, the El Metate version is smaller, about half the size of ones found in numerous popular spots. Which is great for light eaters looking for taste and not heft, because El Metate burritos have taste but they are on the dry side, even with the sour cream and salsa. While there’s only one kind of salsa here, there is a shelf in the back of the dining room with many varieties of hot sauce.\u003c/p>\n\u003cp>What made the trip worth the effort were the horchata cupcakes. With their cinnamon-nutmeg taste, this creamy little spice cake was out of sight. I don’t know if I would pass up my familiar Mission haunts for El Metate, but I would go back for further menu exploration, because I totally loved the ambience. Street parking was fairly easy.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed El Metate:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen we first drove by the restaurant, we thought it looked fun and cute. We found a parking spot on the same block. The restaurant is divided into two rooms, one where you order/pay and where they make the food, and another room where you sit and eat. There are also outdoor tables. We went on a sunny day and enjoyed eating out on the sidewalk. The indoor dining area was spacious and well-decorated. It makes you feel like you are in a real sit-down restaurant, so you get the best of both worlds with walk-up ordering and getting your food quickly, but being able to enjoy your food in a sit-down restaurant atmosphere. \u003c/p>\n\u003cp>My friend and I each had a fish taco and then split a chicken burrito. This was plenty of food for both of us and came with some chips and a container of salsa on each plate. Our two fish tacos and burrito with the works added up to $11.50. They have a water jug and cups for customers free of charge. Usually restaurants only offer tiny water cups for customers drinking free water, but these were normal-sized cups, which I appreciated. \u003c/p>\n\u003cp>We ordered our food, grabbed a table outside, and within a few minutes someone carried our order out to us. I thought the salsa had just the right amount of kick. The piece of battered fish in the fish taco was large and tasted very good. Sometimes battered fish tacos can be oily. This fish was fresh and clean and didn’t have that unhealthy fried feeling. We got the works on the burrito (guacamole, sour cream and cheese), and it was also very good. Sometimes the chicken can be dry in burritos, but this chicken was moist. The burrito was the perfect size, not too thick so that stuff falls out while you’re trying to level it off with multiple bites. The chips were good, but a little on the thick and hard side for my liking. \u003c/p>\n\u003cp>After we finished, we decided to get one of their cookies, which I can only describe as a dulce de leche sandwich cookie. I’m sure it has a specific name, but there was no sign labeling them. It’s basically two shortbread cookies with a dulce de leche filling in between. It was delicious!! I wanted to buy more and bring them home with me, but I knew I would be in trouble if I did. Each cookie was $1.75. \u003c/p>\n\u003cp>Overall, I would definitely recommend this place! The food was great and incredibly well-priced. A total deal! We probably missed the lunch rush since we ate a little late, but when we went, it was easy to grab a table inside or outside without waiting for a spot to open, and our food came very quickly. And your meal must be finished off with one of their cookies! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>CreoLa Bistro: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4184\">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=KHa4K0znZEM\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n344 El Camino Real (at Oak Street)\u003cbr>\nSan Carlos, CA 94070\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-654-0882\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@creolabistro.com\">info@creolabistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.creolabistro.com\">creolabistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Edwin Caba\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Edwin Caba\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Fredy Agustin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New Orleans-New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Jambalaya, filet mignon, Big Easy, wasabi-crusted ahi tuna\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15, will comp one corkage for each bottle purchase\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (on special occasions, such as Easter, Mother’s Day, Father’s Day), lunch (Wednesday), dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 4-course “Mardi Gras” menu available Monday-Thursday, $30 per person.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Only for large catering orders\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 Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/creola\">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 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live jazz, blues, zydeco, and New Orleans R & B every Thursday 7-10pm\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=CreoLa+Bistro+san++carlos&sll=37.756533,-122.409496&sspn=0.06657,0.06712&ie=UTF8&hq=CreoLa+Bistro&hnear=San+Carlos,+San+Mateo,+California&z=17&iwloc=A\">Map\u003c/a>\u003cbr />\r\n344 El Camino Real \u003cbr />\r\nSan Carlos, CA 94070\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 650-654-0882\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.creolabistro.com\">creolabistro.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4184\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>CreoLa Bistro: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4184\">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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KHa4K0znZEM'\n title='//www.youtube.com/embed/KHa4K0znZEM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n344 El Camino Real (at Oak Street)\u003cbr>\nSan Carlos, CA 94070\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-654-0882\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@creolabistro.com\">info@creolabistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.creolabistro.com\">creolabistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Edwin Caba\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Edwin Caba\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Fredy Agustin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New Orleans-New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Jambalaya, filet mignon, Big Easy, wasabi-crusted ahi tuna\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15, will comp one corkage for each bottle purchase\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (on special occasions, such as Easter, Mother’s Day, Father’s Day), lunch (Wednesday), dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 4-course “Mardi Gras” menu available Monday-Thursday, $30 per person.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Only for large catering orders\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 Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/creola\">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 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live jazz, blues, zydeco, and New Orleans R & B every Thursday 7-10pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>CreoLa Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4195\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Thursday, April 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated on a sparsely inhabited stretch of El Camino in San Carlos, Creola is a real gem; a little bit of N’awlins on the Peninsula. The restaurant is quaint and visually pleasing, decorated with muted shades and images of New Orleans singers and musicians. The tables are close but not crowded, with a few that are perfect for romantic dining. The back wall of the room features tables with couch seating, and many pillows for reclining while eating an understated, luxurious meal. Which is fitting, for Creola is a moan-through-the-dinner kind of place.\u003c/p>\n\u003cp>It’s difficult to not order too many appetizers. Bourbon Street Shrimp is a fine starting point; flash fried and served with rice balls, complimented by an orange marmalade drizzle on the plate. A cup of jambalaya is very satisfying as is the red beans and rice, ordered plain or with the addition of grilled chicken or andouille sausage. All of these sides could be a whole meal — literally — as they can be expanded to dinner size. Salads are crisp and fresh; the Caesar with crawfish hushpuppies is outstanding.\u003c/p>\n\u003cp>Since we discovered this place several years ago, we’ve tried many dishes and some of our favorites are the Catfish Bella Chasse, dusted with seasoned cornmeal, pan fried, and served with garlic mashed potatoes and sautéed vegetables. The Sunday Chicken is an aptly named dish for it does evoke a Sunday family meal. It is an oven-roasted breast with a mound of cornbread and crawfish stuffing in natural jus that practically speaks the word “home.” The Blackened Filet Mignon is set in a red wine shallot sauce that produces tangy, smooth pan gravy you can sop until the last drop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The desserts are top shelf, including the Cajun Velvet Pie with its peanut butter mousse filling, the Creole pecan pie, and the bread pudding, but we rarely stray from the fresh beignets, served on a large plate with raspberry mango drizzle, fresh fruit, and whipped cream. The coffee with chicory is strong and smooth. Creola also features a full bar menu, including wine pairings, and for non-drinkers, the vanilla lemonade is unique and refreshing.\u003c/p>\n\u003cp>Edwin Caba, owner and head chef, is warm and personable. He greets guests, makes rounds, and occasionally serves some of the dishes himself. The waitstaff is friendly, experienced, and seamless. There’s a lot of teamwork on display, and the meal moves at a steady, laidback pace. You get plenty of attention without any hovering.\u003c/p>\n\u003cp>The dishes are moderately priced (considering the quality, maybe they’re low!) and from Monday to Thursday, a prix fixe menu is an option worth considering if you go with a group of friends or with just another person that prefers sampling the depth of the menu. They are open for dinner every night, (Wednesday includes a lunch menu, as well) and features live music every Thursday. There is lot parking along with plentiful street spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was excited about this restaurant because I love Louisianan Creole cuisine. I was dreaming of étouffée, jambalaya, oysters, and gumbo, just to name a few dishes. But when I looked up the menu online, I noticed that the prices were not listed. Not liking surprises, I called and spoke with a gentleman who turned out to be the owner. He was awesome — extremely polite and helpful. I asked the average guest check, and he replied that it was around $40 for 3 courses. I also asked if they used opentable.com, and was happy to hear that they did. However, there were no reservations available, but he graciously offered to open up a timeslot.\u003c/p>\n\u003cp>After I sent the opentable.com invite to my party, one of my friends spotted an offer on the website for a 25% taxpayer special. I sent an e-mail to inquire about the conditions of the offer, and within minutes he had replied that he would be happy to offer the discount to our entire party! The experience of exploring this restaurant online and speaking with the owner was flawless and very gratifying. He made me feel that my party was important and welcome, and I was excited to try the food.\u003c/p>\n\u003cp>The restaurant was very crowded when we arrived, but we were on time and were greeted by the host who turned out to be the owner who had been so helpful, thus far. He was warm and gracious, and although it was busy, we were seated within minutes.\u003c/p>\n\u003cp>Our table appeared to be the most comfortable in the restaurant, being partial banquette with comfy, oversized throw pillows and crisp white linen. While the room was softly lit by candles, the décor was a bit underwhelming. It was a mishmash of artwork that lacked cohesion, such as artificial silk grape leaves and track lighting mounted on the lobby wall. The Mardi Gras theme elements looked as if they were purchased from an online party store.\u003c/p>\n\u003cp>Our server greeted us quickly and took drink orders: Hurricanes, Mint Juleps, and a yummy cocktail called the Pommerita. The cocktails were strong, classic, and much appreciated!\u003c/p>\n\u003cp>The menu offered Creole classics with some fusion. There were three entrees offering wasabi, panko butter crust, and soy glaze reduction, each with a different protein. The appetizer list also included ahi tuna and poke tacos with wasabi. I was slightly confused. The restaurant is advertised as a Louisianan Creole Cuisine — was “Creoleapanese” a new kind of cuisine I had not heard of? \u003c/p>\n\u003cp>We ordered our appetizers that included several orders of the crawfish hushpuppies, Shrimp Bourbon Street, a Caesar salad, and a house salad. The hushpuppies were moist, salty, sweet, and the rémoulade was spicy and well balanced. The Caesar salad had a nice anchovy laid over the top and smaller, plain hushpuppies without crawfish that were dry and lacked flavor. The house salad with blue cheese was a very nice choice – eye-catching, appealing and, most of all, tasty! The Shrimp Bourbon Street came with three oversized shrimp with a crisp batter and an orange marmalade horseradish sauce. They were delicious — fried, sweet, salty, and spicy. What more could anyone ask for?!!!\u003c/p>\n\u003cp>Our entrees arrived, and the Big Easy red fish was tasty and moist, but the potato was dry and flavorless and the portion was not consistent with the other entrees. The Taste of New Orleans was a duet of étouffée and batter-fried soft shell crab. The étouffée was tasty, but we didn’t understand why the crawfish 00 a delicate, sweet and petite item — had been minced into the étouffée. The soft shell crab was crispy, but overly battered and fried. The Shrimp Creola was very yummy, but one of our guests substituted the rice for mashed potatoes, which gave it a strange texture so I would suggest sticking with the rice as the chef intended. \u003c/p>\n\u003cp>The shrimp entrée was tasty, but the shrimp appetizer offered 3 shrimp for $10, while the entrée had only four for $22. An additional $12 for one extra shrimp with some crawfish stuffing, a sauce, and some veggies seemed a bit inflated.\u003c/p>\n\u003cp>The desserts were disappointing. The Combo Pie with a chocolate and peanut butter mousse was overly laden with cream and not much chocolate or peanut flavor. The pecan pie with a cheesecake layer sounded divine but ended up tasting like corn syrup with a hint of refrigerator. It was interesting to see a table full of bears leave their desserts almost untouched!\u003c/p>\n\u003cp>And while there were some slight timing issues with the service, it was friendly and attentive. Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had a reservation for 7:30pm but arrived twelve minutes late. We ended up being seated at 8:20pm. The hostess was apologetic and did serve us cocktails while we waited. There was a comfy couch in the waiting area where we camped out and sipped on drinks. Luckily no one was starving, but the wait was still way too long. The dining area is very small and cute. They cannot fit many diners, and therefore I strongly suggest reservations, even though they don’t seem to be good at honoring them. The décor is charming. There are shutters on the wall with paintings of the French Quarter to simulate windows looking out onto New Orleans streets. They serve fun drinks, such as Mint Juleps and Hurricanes. One guest I was with ordered a dirty martini, and it was very dirty apparently. They also serve Abita beer, which is apparently a popular beer in New Orleans. \u003c/p>\n\u003cp>When we were finally seated, our server came to take drink orders. One guest was looking at the menu, so after taking three of our orders he left without asking her or waiting for her drink order. Overall, the service was slow all night. The server did not take our entrée orders until after we had finished eating our appetizers, so there was a long wait between our appetizers and our entrees arriving. We started with crab cakes and crawfish hushpuppies to share. The crab cake was very good with interesting flavors. It was a small appetizer with only one crab cake. The hushpuppies arrived with six total and a sauce for dipping. They were not as good as the crab cake and a little on the dry side. \u003c/p>\n\u003cp>This is definitely the kind of restaurant where you can order right or wrong. My dish was delicious, and I would order it again. Large prawns were served over a shrimp and crawfish stuffing, and everything was balanced and moist. But two people who dined with us were not very excited about their dishes. Both guests who ordered fish (one was catfish and one was red fish) thought their orders were fine but would not order them again if they were to return. I tasted each, and they were good, but I don’t know that I would have wanted to eat an entire order of it. The other guest’s jambalaya was very good and a huge portion. \u003c/p>\n\u003cp>Overall the portions were varied. The jambalaya was more than enough food, mine was a good hearty portion, but both guests that ate fish entrees would have preferred more food. They ate the leftovers from the jambalaya and were happy. The food was very heavy, and no one felt like adding dessert on top, though the dessert menu did look yummy. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would not give Creola a bad review, but I wouldn’t tell anyone to rush out and try it. Since it is a New Orleans-style restaurant, you have to be in the mood for this specific kind of food. They did have a couple items on the menu for people who do not want that type of food, but those items just looked out of place and silly on the menu (for instance, tuna taretare). I think this place has a lot of potential, but the service and food were unpredictable. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Diane:\u003c/strong> \"Creola is a real gem; a little bit of N'awlins on the Peninsula.\"\r\n\u003cstrong>Rolando:\u003c/strong> \"Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination.\"\r\n\u003cstrong>Alexis:\u003c/strong> \"This is definitely the kind of restaurant where you can order right or wrong.\"",
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"description": "Diane: "Creola is a real gem; a little bit of N'awlins on the Peninsula."\r\nRolando: "Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination."\r\nAlexis: "This is definitely the kind of restaurant where you can order right or wrong."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>CreoLa Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4195\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Thursday, April 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLocated on a sparsely inhabited stretch of El Camino in San Carlos, Creola is a real gem; a little bit of N’awlins on the Peninsula. The restaurant is quaint and visually pleasing, decorated with muted shades and images of New Orleans singers and musicians. The tables are close but not crowded, with a few that are perfect for romantic dining. The back wall of the room features tables with couch seating, and many pillows for reclining while eating an understated, luxurious meal. Which is fitting, for Creola is a moan-through-the-dinner kind of place.\u003c/p>\n\u003cp>It’s difficult to not order too many appetizers. Bourbon Street Shrimp is a fine starting point; flash fried and served with rice balls, complimented by an orange marmalade drizzle on the plate. A cup of jambalaya is very satisfying as is the red beans and rice, ordered plain or with the addition of grilled chicken or andouille sausage. All of these sides could be a whole meal — literally — as they can be expanded to dinner size. Salads are crisp and fresh; the Caesar with crawfish hushpuppies is outstanding.\u003c/p>\n\u003cp>Since we discovered this place several years ago, we’ve tried many dishes and some of our favorites are the Catfish Bella Chasse, dusted with seasoned cornmeal, pan fried, and served with garlic mashed potatoes and sautéed vegetables. The Sunday Chicken is an aptly named dish for it does evoke a Sunday family meal. It is an oven-roasted breast with a mound of cornbread and crawfish stuffing in natural jus that practically speaks the word “home.” The Blackened Filet Mignon is set in a red wine shallot sauce that produces tangy, smooth pan gravy you can sop until the last drop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The desserts are top shelf, including the Cajun Velvet Pie with its peanut butter mousse filling, the Creole pecan pie, and the bread pudding, but we rarely stray from the fresh beignets, served on a large plate with raspberry mango drizzle, fresh fruit, and whipped cream. The coffee with chicory is strong and smooth. Creola also features a full bar menu, including wine pairings, and for non-drinkers, the vanilla lemonade is unique and refreshing.\u003c/p>\n\u003cp>Edwin Caba, owner and head chef, is warm and personable. He greets guests, makes rounds, and occasionally serves some of the dishes himself. The waitstaff is friendly, experienced, and seamless. There’s a lot of teamwork on display, and the meal moves at a steady, laidback pace. You get plenty of attention without any hovering.\u003c/p>\n\u003cp>The dishes are moderately priced (considering the quality, maybe they’re low!) and from Monday to Thursday, a prix fixe menu is an option worth considering if you go with a group of friends or with just another person that prefers sampling the depth of the menu. They are open for dinner every night, (Wednesday includes a lunch menu, as well) and features live music every Thursday. There is lot parking along with plentiful street spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was excited about this restaurant because I love Louisianan Creole cuisine. I was dreaming of étouffée, jambalaya, oysters, and gumbo, just to name a few dishes. But when I looked up the menu online, I noticed that the prices were not listed. Not liking surprises, I called and spoke with a gentleman who turned out to be the owner. He was awesome — extremely polite and helpful. I asked the average guest check, and he replied that it was around $40 for 3 courses. I also asked if they used opentable.com, and was happy to hear that they did. However, there were no reservations available, but he graciously offered to open up a timeslot.\u003c/p>\n\u003cp>After I sent the opentable.com invite to my party, one of my friends spotted an offer on the website for a 25% taxpayer special. I sent an e-mail to inquire about the conditions of the offer, and within minutes he had replied that he would be happy to offer the discount to our entire party! The experience of exploring this restaurant online and speaking with the owner was flawless and very gratifying. He made me feel that my party was important and welcome, and I was excited to try the food.\u003c/p>\n\u003cp>The restaurant was very crowded when we arrived, but we were on time and were greeted by the host who turned out to be the owner who had been so helpful, thus far. He was warm and gracious, and although it was busy, we were seated within minutes.\u003c/p>\n\u003cp>Our table appeared to be the most comfortable in the restaurant, being partial banquette with comfy, oversized throw pillows and crisp white linen. While the room was softly lit by candles, the décor was a bit underwhelming. It was a mishmash of artwork that lacked cohesion, such as artificial silk grape leaves and track lighting mounted on the lobby wall. The Mardi Gras theme elements looked as if they were purchased from an online party store.\u003c/p>\n\u003cp>Our server greeted us quickly and took drink orders: Hurricanes, Mint Juleps, and a yummy cocktail called the Pommerita. The cocktails were strong, classic, and much appreciated!\u003c/p>\n\u003cp>The menu offered Creole classics with some fusion. There were three entrees offering wasabi, panko butter crust, and soy glaze reduction, each with a different protein. The appetizer list also included ahi tuna and poke tacos with wasabi. I was slightly confused. The restaurant is advertised as a Louisianan Creole Cuisine — was “Creoleapanese” a new kind of cuisine I had not heard of? \u003c/p>\n\u003cp>We ordered our appetizers that included several orders of the crawfish hushpuppies, Shrimp Bourbon Street, a Caesar salad, and a house salad. The hushpuppies were moist, salty, sweet, and the rémoulade was spicy and well balanced. The Caesar salad had a nice anchovy laid over the top and smaller, plain hushpuppies without crawfish that were dry and lacked flavor. The house salad with blue cheese was a very nice choice – eye-catching, appealing and, most of all, tasty! The Shrimp Bourbon Street came with three oversized shrimp with a crisp batter and an orange marmalade horseradish sauce. They were delicious — fried, sweet, salty, and spicy. What more could anyone ask for?!!!\u003c/p>\n\u003cp>Our entrees arrived, and the Big Easy red fish was tasty and moist, but the potato was dry and flavorless and the portion was not consistent with the other entrees. The Taste of New Orleans was a duet of étouffée and batter-fried soft shell crab. The étouffée was tasty, but we didn’t understand why the crawfish 00 a delicate, sweet and petite item — had been minced into the étouffée. The soft shell crab was crispy, but overly battered and fried. The Shrimp Creola was very yummy, but one of our guests substituted the rice for mashed potatoes, which gave it a strange texture so I would suggest sticking with the rice as the chef intended. \u003c/p>\n\u003cp>The shrimp entrée was tasty, but the shrimp appetizer offered 3 shrimp for $10, while the entrée had only four for $22. An additional $12 for one extra shrimp with some crawfish stuffing, a sauce, and some veggies seemed a bit inflated.\u003c/p>\n\u003cp>The desserts were disappointing. The Combo Pie with a chocolate and peanut butter mousse was overly laden with cream and not much chocolate or peanut flavor. The pecan pie with a cheesecake layer sounded divine but ended up tasting like corn syrup with a hint of refrigerator. It was interesting to see a table full of bears leave their desserts almost untouched!\u003c/p>\n\u003cp>And while there were some slight timing issues with the service, it was friendly and attentive. Overall CreoLa Bistro was warm, hospitable and cozy, but it lacked innovation and imagination.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed CreoLa Bistro:\u003c/strong> Saturday, April 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had a reservation for 7:30pm but arrived twelve minutes late. We ended up being seated at 8:20pm. The hostess was apologetic and did serve us cocktails while we waited. There was a comfy couch in the waiting area where we camped out and sipped on drinks. Luckily no one was starving, but the wait was still way too long. The dining area is very small and cute. They cannot fit many diners, and therefore I strongly suggest reservations, even though they don’t seem to be good at honoring them. The décor is charming. There are shutters on the wall with paintings of the French Quarter to simulate windows looking out onto New Orleans streets. They serve fun drinks, such as Mint Juleps and Hurricanes. One guest I was with ordered a dirty martini, and it was very dirty apparently. They also serve Abita beer, which is apparently a popular beer in New Orleans. \u003c/p>\n\u003cp>When we were finally seated, our server came to take drink orders. One guest was looking at the menu, so after taking three of our orders he left without asking her or waiting for her drink order. Overall, the service was slow all night. The server did not take our entrée orders until after we had finished eating our appetizers, so there was a long wait between our appetizers and our entrees arriving. We started with crab cakes and crawfish hushpuppies to share. The crab cake was very good with interesting flavors. It was a small appetizer with only one crab cake. The hushpuppies arrived with six total and a sauce for dipping. They were not as good as the crab cake and a little on the dry side. \u003c/p>\n\u003cp>This is definitely the kind of restaurant where you can order right or wrong. My dish was delicious, and I would order it again. Large prawns were served over a shrimp and crawfish stuffing, and everything was balanced and moist. But two people who dined with us were not very excited about their dishes. Both guests who ordered fish (one was catfish and one was red fish) thought their orders were fine but would not order them again if they were to return. I tasted each, and they were good, but I don’t know that I would have wanted to eat an entire order of it. The other guest’s jambalaya was very good and a huge portion. \u003c/p>\n\u003cp>Overall the portions were varied. The jambalaya was more than enough food, mine was a good hearty portion, but both guests that ate fish entrees would have preferred more food. They ate the leftovers from the jambalaya and were happy. The food was very heavy, and no one felt like adding dessert on top, though the dessert menu did look yummy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would not give Creola a bad review, but I wouldn’t tell anyone to rush out and try it. Since it is a New Orleans-style restaurant, you have to be in the mood for this specific kind of food. They did have a couple items on the menu for people who do not want that type of food, but those items just looked out of place and silly on the menu (for instance, tuna taretare). I think this place has a lot of potential, but the service and food were unpredictable. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Benjarong Thai Cuisine: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4188\">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>http://www.youtube.com/v/0-W1lJweqjQ?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=benjarong+thai+san+francisco+ca&sll=37.509969,-122.263688&sspn=0.008349,0.00839&ie=UTF8&hq=benjarong+thai&hnear=San+Francisco,+California&cid=11756265245736577447&ll=37.808292,-122.43576&spn=0.023734,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=benjarong+thai+san+francisco+ca&sll=37.509969,-122.263688&sspn=0.008349,0.00839&ie=UTF8&hq=benjarong+thai&hnear=San+Francisco,+California&cid=11756265245736577447&ll=37.808292,-122.43576&spn=0.023734,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1968 Lombard Street (at Webster Street)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-8999\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:benjarongsf@gmail.com\">benjarongsf@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Somboon Kongtun\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Chaweewan (Benz)\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Soft shell crab\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:30pm\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> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, 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> 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> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> 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=Benjarong+Thai+Cuisine+san+francisco&sll=37.509969,-122.263688&sspn=0.008349,0.00839&ie=UTF8&hq=Benjarong+Thai+Cuisine&hnear=San+Francisco,+California&ll=37.787674,-122.419624&spn=0.066542,0.06712&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1968 Lombard St.\u003cbr />\r\nSan Francisco, CA 94123\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-441-8999\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4188\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Benjarong Thai Cuisine: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4188\">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>http://www.youtube.com/v/0-W1lJweqjQ?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=benjarong+thai+san+francisco+ca&sll=37.509969,-122.263688&sspn=0.008349,0.00839&ie=UTF8&hq=benjarong+thai&hnear=San+Francisco,+California&cid=11756265245736577447&ll=37.808292,-122.43576&spn=0.023734,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=benjarong+thai+san+francisco+ca&sll=37.509969,-122.263688&sspn=0.008349,0.00839&ie=UTF8&hq=benjarong+thai&hnear=San+Francisco,+California&cid=11756265245736577447&ll=37.808292,-122.43576&spn=0.023734,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1968 Lombard Street (at Webster Street)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-8999\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:benjarongsf@gmail.com\">benjarongsf@gmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Somboon Kongtun\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Chaweewan (Benz)\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Soft shell crab\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:30pm\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> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, 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> 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> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Benjarong Thai Cuisine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4199\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Sunday, April 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBenjarong always provides a quiet, relaxing atmosphere for dinner. The restaurant is very clean and tastefully decorated with Southeastern Asian flare. For a Thai place in the city, this one has the nicest décor I have seen yet. There is calming music playing in the background. It almost feels like there should be a spa attached. \u003c/p>\n\u003cp>Upon arriving, there was no wait, and we were promptly seated at a table. When we first arrived, there were only two other tables taken, but over the course of our meal, four more couples came in for dinner. There were also people in and out picking up take-out orders. We placed our order, and my dining partner was quickly given his beer. And then we waited. My partner finished his beer. \u003c/p>\n\u003cp>Finally our appetizer arrived. And while we were frustrated with the wait, the fresh rolls were delicious! They arrived cut into pieces, just like a sushi roll. There was a small bowl of peanut sauce on the side. The mint in the roll makes this dish. The whole thing tastes fresh, clean, and light. Not too long after finishing our fresh roll, the pumpkin curry came out, and a few minutes after that, the Pad Thai arrived. Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area. The chunks of pumpkin are so tender. The curry is a spicy red curry with coconut milk. There are also bell peppers and sweet basil in it. Even after all the chicken, peppers, and pumpkin is gone, I will just pour this sauce over rice and eat it because it’s so good! I enjoy their Pad Thai because it is not super heavy and greasy like some Pad Thais are. Theirs feels lighter and fresher, and still tastes great. This is great comfort food, but still feels like a lighter version. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The waitstaff is incredibly friendly. To me, the wait is worth it because the food is so good. But don’t come if you are starving and expect to be eating quickly. I suggest take-out if you’re not in the mood to linger over dinner in a restaurant. Their prices are standard Thai restaurant prices, and the portions are plentiful. \u003c/p>\n\u003cp>We left stuffed with no room for dessert. Dinner here is a deal. They also offer lunchtime combination specials. Getting a table with no wait is easy. Parking can be a little tricky because the restaurant is on Lombard in the Marina, but there is a parking structure a block away if you need it. I strongly recommend Benjarong because the food is delicious and the atmosphere is charming, but you must be a patient diner or just go the take-out route. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis Lombard Street restaurant is very pleasing to the eye, featuring a typical Buddhist motif. The presentation of every dish was superb; a beautiful visual experience.\u003c/p>\n\u003cp>The three of us started with a smattering of appetizers that showed inconsistency. The Thai somosas, filled with curry-potato mixture, were tasty while a Thai tempura — shrimp and vegetables — was a miss. The batter was a leaden, near corndog-type coating, rendering the veggies underneath indistinguishable.\u003c/p>\n\u003cp> A soft shell crab salad with green mango brought some redemption: it was crisp, lightly dressed, and loaded with cucumbers, tomatoes, and green onions. However, none of us could taste (let alone see), any green mango.\u003c/p>\n\u003cp>The grilled meats were really palate pleasing. The marinated New York steak was big, juicy, and tender, done right by a light vinegar flavor. The salad that accompanied it had a mustard-based dressing and got style points for being served in a large martini glass. The pork chop was on par with the steak, generous and moist.\u003c/p>\n\u003cp>The pendulum swung back, though, with what should be the defining dish for any Thai restaurant, namely, Pad Thai. It looked great, but tasted the way cigarette smoke smells: awful. In fact, it’s possible that was the source of the taste: too much liquid smoke.\u003c/p>\n\u003cp>The Benjarong experience was brought further down by problematic service. Our waitress, while pleasant, seemed averse to cleaning empty plates, taking only the empty dishes that were actually handed to her. Upon bringing our check, she never asked if we wanted coffee, tea or dessert. Still, after seeing three unappealing choices and after a so-so meal at very best, we decided to call it a night. San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at 5:30, and parking was a snap early on a Friday evening. The restaurant was adorned in traditional Thai furnishings with an urban touch. The clean lines and contrasting colors gave it a bistro feel. As we were the only customers, we were immediately greeted by two servers and seated at a great window seat. We perused the menu, which was filled with interesting pictures of the food presentation. My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade! We were definitely in a restaurant that took its whimsical presentation seriously. I ordered a Singha beer and my date a shoju cosmo. As I was able to watch our server make the cosmo by carefully pouring the ingredients and giving the concoction some tender loving care.\u003c/p>\n\u003cp>We decided that we would have a lighter dinner, as we had theater tickets at 8 and didn’t want to be placed in a food coma. My date really wanted to order the crispy wontons as he reminisced about a Thai restaurant in Los Angeles that had the best crispy wontons in the world. He was so happy to see them on a Thai menu, so how could I deny him the pleasure? They arrived hot and crisp, in a basket filled with crunchy rice noodles replicating a nest with the wontons nestled within. The accompanying sauce was sweet and spicy, perfect for dipping pleasures.\u003c/p>\n\u003cp>The next course was a Thai beef salad with artichoke — a familiar Thai recipe, but I was curious to see it laid out on a bed of steamed artichoke. The flavor of grilled beef thinly sliced with cilantro, lime juice, and refreshing mint with rice powder was exactly what I had expected, but the artichoke layer gave the salad a hint of iodized flavor. The artichoke was slightly browned, and when properly prepared they should be bright green, but the lime juice and mint were so refreshing and colorful that I forgave this flaw. \u003c/p>\n\u003cp>Our Pad see-ew arrived as thick rice noodles with tender chicken and vegetables. This dish reminded me more of a chow fun with a black bean sauce rather than any noodle dish I had ever experienced in a Thai restaurant. It was good, but not what I was expecting. The ingredients of Thailand were visible, but the flavors of China were apparent. The dish was garnished with hand carved daikon radishes dyed pink and blue. \u003c/p>\n\u003cp>The sticky rice was delivered in a petite individual bamboo basket complete with a miniature carrot carved into a baby flower. I had never seen a bamboo basket of this shape or size and the rice inside was tasty and sticky enough to soak up the sauce from the noodles.\u003c/p>\n\u003cp>Service was attentive and friendly, but it was odd that it was now 7pm on a Friday night and we still had the restaurant to ourselves. Nor did I see any take out or delivery being executed. The wait for the processing of the credit card was a bit long.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall our meal was enjoyable, and the ambience was pleasant. I would possibly return if I were in the neighborhood and hungry. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Alexis\u003c/strong>: \"Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area.\"\r\n\u003cstrong>Diane\u003c/strong>: \"San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong.\"\r\n\u003cstrong>Rolando\u003c/strong>: \"My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade!\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Benjarong Thai Cuisine: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4199\">restaurant info + video\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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/alexis-lynch.jpg\" alt=\"Alexis Lynch\" title=\"Alexis Lynch\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Alexis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Benjarong Thai Cuisine\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Sunday, April 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBenjarong always provides a quiet, relaxing atmosphere for dinner. The restaurant is very clean and tastefully decorated with Southeastern Asian flare. For a Thai place in the city, this one has the nicest décor I have seen yet. There is calming music playing in the background. It almost feels like there should be a spa attached. \u003c/p>\n\u003cp>Upon arriving, there was no wait, and we were promptly seated at a table. When we first arrived, there were only two other tables taken, but over the course of our meal, four more couples came in for dinner. There were also people in and out picking up take-out orders. We placed our order, and my dining partner was quickly given his beer. And then we waited. My partner finished his beer. \u003c/p>\n\u003cp>Finally our appetizer arrived. And while we were frustrated with the wait, the fresh rolls were delicious! They arrived cut into pieces, just like a sushi roll. There was a small bowl of peanut sauce on the side. The mint in the roll makes this dish. The whole thing tastes fresh, clean, and light. Not too long after finishing our fresh roll, the pumpkin curry came out, and a few minutes after that, the Pad Thai arrived. Their pumpkin curry is hands-down my favorite Thai dish that I have found in the Bay Area. The chunks of pumpkin are so tender. The curry is a spicy red curry with coconut milk. There are also bell peppers and sweet basil in it. Even after all the chicken, peppers, and pumpkin is gone, I will just pour this sauce over rice and eat it because it’s so good! I enjoy their Pad Thai because it is not super heavy and greasy like some Pad Thais are. Theirs feels lighter and fresher, and still tastes great. This is great comfort food, but still feels like a lighter version. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The waitstaff is incredibly friendly. To me, the wait is worth it because the food is so good. But don’t come if you are starving and expect to be eating quickly. I suggest take-out if you’re not in the mood to linger over dinner in a restaurant. Their prices are standard Thai restaurant prices, and the portions are plentiful. \u003c/p>\n\u003cp>We left stuffed with no room for dessert. Dinner here is a deal. They also offer lunchtime combination specials. Getting a table with no wait is easy. Parking can be a little tricky because the restaurant is on Lombard in the Marina, but there is a parking structure a block away if you need it. I strongly recommend Benjarong because the food is delicious and the atmosphere is charming, but you must be a patient diner or just go the take-out route. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/diane-amos.jpg\" alt=\"Diane Amos\" title=\"Diane Amos\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Diane\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actress and Comedienne\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> CreoLa Bistro\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis Lombard Street restaurant is very pleasing to the eye, featuring a typical Buddhist motif. The presentation of every dish was superb; a beautiful visual experience.\u003c/p>\n\u003cp>The three of us started with a smattering of appetizers that showed inconsistency. The Thai somosas, filled with curry-potato mixture, were tasty while a Thai tempura — shrimp and vegetables — was a miss. The batter was a leaden, near corndog-type coating, rendering the veggies underneath indistinguishable.\u003c/p>\n\u003cp> A soft shell crab salad with green mango brought some redemption: it was crisp, lightly dressed, and loaded with cucumbers, tomatoes, and green onions. However, none of us could taste (let alone see), any green mango.\u003c/p>\n\u003cp>The grilled meats were really palate pleasing. The marinated New York steak was big, juicy, and tender, done right by a light vinegar flavor. The salad that accompanied it had a mustard-based dressing and got style points for being served in a large martini glass. The pork chop was on par with the steak, generous and moist.\u003c/p>\n\u003cp>The pendulum swung back, though, with what should be the defining dish for any Thai restaurant, namely, Pad Thai. It looked great, but tasted the way cigarette smoke smells: awful. In fact, it’s possible that was the source of the taste: too much liquid smoke.\u003c/p>\n\u003cp>The Benjarong experience was brought further down by problematic service. Our waitress, while pleasant, seemed averse to cleaning empty plates, taking only the empty dishes that were actually handed to her. Upon bringing our check, she never asked if we wanted coffee, tea or dessert. Still, after seeing three unappealing choices and after a so-so meal at very best, we decided to call it a night. San Francisco has so many good neighborhood Thai restaurants, it’s difficult to imagine facing the lack of parking on Lombard to venture out to Benjarong.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/rolando-mafnas.jpg\" alt=\"Rolando Mafnas\" title=\"Rolando Mafnas\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rolando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wedding Coordinator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Metate\u003cbr>\n\u003cstrong>Reviewed Benjarong Thai Cuisine:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at 5:30, and parking was a snap early on a Friday evening. The restaurant was adorned in traditional Thai furnishings with an urban touch. The clean lines and contrasting colors gave it a bistro feel. As we were the only customers, we were immediately greeted by two servers and seated at a great window seat. We perused the menu, which was filled with interesting pictures of the food presentation. My date decided to order the pineapple fried rice that was served in a hollowed-out pineapple complete with petite Asian parasols and roses made from hand-carved radishes. It looked like a parade float driving down Market Street during the gay pride parade! We were definitely in a restaurant that took its whimsical presentation seriously. I ordered a Singha beer and my date a shoju cosmo. As I was able to watch our server make the cosmo by carefully pouring the ingredients and giving the concoction some tender loving care.\u003c/p>\n\u003cp>We decided that we would have a lighter dinner, as we had theater tickets at 8 and didn’t want to be placed in a food coma. My date really wanted to order the crispy wontons as he reminisced about a Thai restaurant in Los Angeles that had the best crispy wontons in the world. He was so happy to see them on a Thai menu, so how could I deny him the pleasure? They arrived hot and crisp, in a basket filled with crunchy rice noodles replicating a nest with the wontons nestled within. The accompanying sauce was sweet and spicy, perfect for dipping pleasures.\u003c/p>\n\u003cp>The next course was a Thai beef salad with artichoke — a familiar Thai recipe, but I was curious to see it laid out on a bed of steamed artichoke. The flavor of grilled beef thinly sliced with cilantro, lime juice, and refreshing mint with rice powder was exactly what I had expected, but the artichoke layer gave the salad a hint of iodized flavor. The artichoke was slightly browned, and when properly prepared they should be bright green, but the lime juice and mint were so refreshing and colorful that I forgave this flaw. \u003c/p>\n\u003cp>Our Pad see-ew arrived as thick rice noodles with tender chicken and vegetables. This dish reminded me more of a chow fun with a black bean sauce rather than any noodle dish I had ever experienced in a Thai restaurant. It was good, but not what I was expecting. The ingredients of Thailand were visible, but the flavors of China were apparent. The dish was garnished with hand carved daikon radishes dyed pink and blue. \u003c/p>\n\u003cp>The sticky rice was delivered in a petite individual bamboo basket complete with a miniature carrot carved into a baby flower. I had never seen a bamboo basket of this shape or size and the rice inside was tasty and sticky enough to soak up the sauce from the noodles.\u003c/p>\n\u003cp>Service was attentive and friendly, but it was odd that it was now 7pm on a Friday night and we still had the restaurant to ourselves. Nor did I see any take out or delivery being executed. The wait for the processing of the credit card was a bit long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall our meal was enjoyable, and the ambience was pleasant. I would possibly return if I were in the neighborhood and hungry. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 5 (#507) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>La Ciccia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4090\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4072\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Sushi Groove\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4113\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4080\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Babalou’s Mediterranean Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4084\">reviews\u003c/a> | \u003c/p>\n\u003cp>http://www.youtube.com/v/EnmzQb2_2Zw?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/cp507iPod.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 Twisted Pinot Grigio, California\u003c/strong>\u003cbr>\nLemony freshness wrapped up with smoothness makes this an all-around crowd pleaser. Unscrew and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2007 Tudal Family Winery “Clift Vineyard” Cabernet Sauvignon, Oak Knoll District, Napa Valley, California\u003c/strong>\u003cbr>\nThough Tudal is classic Napa Valley producer founded in 1974, I consider it a hot discovery. The low-key, family-owned winery located at the north end of Napa Valley has been quietly crafting complex wines for decades. Their vinous voice, however, is being heard loudly these days with Cabernet as the megaphone. Structured yet supple, the Clift Vineyard Cabernet Sauvignon delivers the quality of a wine twice its $40 price. Intense dark-berry fruit flavors are kissed with toasty oak and spice aromas, all wrapped in a plush texture. It’s a wine that will get even better after several years in the cellar, but is so delicious now you’ll want to uncork and enjoy\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Restaurants Reviewed:\u003c/strong> La Ciccia, Sushi Groove, Babalou's Mediterranean Restaurant",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fifth season episode 5 (#507) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>La Ciccia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4090\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4072\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Sushi Groove\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4113\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4080\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Babalou’s Mediterranean Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4084\">reviews\u003c/a> | \u003c/p>\n\u003cp>http://www.youtube.com/v/EnmzQb2_2Zw?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/cp507iPod.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 Twisted Pinot Grigio, California\u003c/strong>\u003cbr>\nLemony freshness wrapped up with smoothness makes this an all-around crowd pleaser. Unscrew and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2007 Tudal Family Winery “Clift Vineyard” Cabernet Sauvignon, Oak Knoll District, Napa Valley, California\u003c/strong>\u003cbr>\nThough Tudal is classic Napa Valley producer founded in 1974, I consider it a hot discovery. The low-key, family-owned winery located at the north end of Napa Valley has been quietly crafting complex wines for decades. Their vinous voice, however, is being heard loudly these days with Cabernet as the megaphone. Structured yet supple, the Clift Vineyard Cabernet Sauvignon delivers the quality of a wine twice its $40 price. Intense dark-berry fruit flavors are kissed with toasty oak and spice aromas, all wrapped in a plush texture. It’s a wine that will get even better after several years in the cellar, but is so delicious now you’ll want to uncork and enjoy\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Ciccia: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4072\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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=HsWJSe_3Cyo\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=La+Ciccia+Restaurant,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=73.789856,77.255859&ie=UTF8&hq=La+Ciccia+Restaurant,&hnear=San+Francisco,+California&cid=18102838917262822760&ll=37.759994,-122.419453&spn=0.047499,0.072956&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=La+Ciccia+Restaurant,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=73.789856,77.255859&ie=UTF8&hq=La+Ciccia+Restaurant,&hnear=San+Francisco,+California&cid=18102838917262822760&ll=37.759994,-122.419453&spn=0.047499,0.072956&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>\n291 30th Street (at Church Street)\u003cbr>\nSan Francisco, CA 94131\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-8114\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@laciccia.com\">infro@laciccia.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.laciccia.com\">laciccia.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Massimiliano Conti and Lorella Degan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Massimiliano Conti\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Massimiliano Conti\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Sardinian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spaghetti with bottarga, maloreddus alla campindanese, baby octopus stew, saffron ricotta cake\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> $25, waived if you purchase a bottle from the wine list\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-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/la-ciccia\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days during the week; a week for the weekends\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Ciccia+Restaurant,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=44.793449,59.677734&ie=UTF8&hq=La+Ciccia+Restaurant,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n291 30th St.\u003cbr />\r\nSan Francisco, CA 94131\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-550-8114\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.laciccia.com\">laciccia.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4072\">\u003cstrong>Reviews\u003c/strong>\u003c/a> \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-8114\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@laciccia.com\">infro@laciccia.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.laciccia.com\">laciccia.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Massimiliano Conti and Lorella Degan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Massimiliano Conti\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Massimiliano Conti\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Sardinian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spaghetti with bottarga, maloreddus alla campindanese, baby octopus stew, saffron ricotta cake\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> $25, waived if you purchase a bottle from the wine list\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-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/la-ciccia\">Yes\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> yes\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days during the week; a week for the weekends\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Ciccia: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4090\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLa Ciccia really is my go-to place for Italian food in San Francisco. Here’s the rub: it’s not really what we would consider Italian food, either north or south. Sardinia is an island situated about 125 miles from mainland Italy and has a cuisine entirely its own, which shares very little with common Italian food.\u003c/p>\n\u003cp>The feeling of Sardinia comes through in every meal at La Ciccia. Sardinia is known not only for its great seafood, but also has vast farmland that raises boar, sheep, lamb, and goat. The sheep’s milk is used to make their trademark cheese, pecorino, which can be found on almost every dish at La Ciccia. They are also known for both their red and white wines such as Vermintino, Cannonau, and Carignano. On our latest visit, our favorite server, Aleeka, recommended a great Sardinian wine, Argiolas Perdera, which had a fruity nose with an earthly palate feel and a complex finish.\u003c/p>\n\u003cp>Chef Massimo Conti and his wife Lorella Degan transport you to Sardinia every time you walk in the door. Lorella is always there with a hug and a smile, and Massimo is in the kitchen cooking up amazing dishes. On our most recent visit, he had roasted a porchetta, then chilled and thinly sliced it for the salume of the day. Paired with olive oil and their fresh baked bread, it was an amazing, if simple, dish. Our table also chose to share the baby octopus stew and the pan-roasted calamari with basil oil. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The baby octopus stew is excellent and is one of the most unique dishes on the menu. It’s baby octopus stewed in a homemade tomato ragu, which makes the octopus fork tender and gives the tomato ragu a delicious earthy taste that screams out for sopping up with the house bread. The pan sautéed calamari is simply whole calamari, seasoned and sautéed with basil oil. The simple preparation highlights the freshness of the calamari and shows that it doesn’t have to be deep fried to be enjoyable. \u003c/p>\n\u003cp>The second course shared by the table were three pastas – the spaghetti with bottarga; spicy fregola with fresh Dungeness crab; and a special rigatoni with a goat and veal ragu. Bottarga, known as “poor man’s caviar,” is the roe of the grey mullet. Imported from Sardinia, this roe has a rich, creamy texture that pairs well with the spicy oil that it’s cooked in and has little actual fish taste. Instead, it gives the dish a richness that you can usually only find by using butter or cream. Fregola is a small pea-shaped pasta similar to couscous, and it’s prepared at La Ciccia with a light tomato sauce and Dungeness crab, giving it a fresh, light taste. Finally, the special rigatoni is another great example of the sauces that Massimo makes on a daily basis. Rich with veal, goat, and a deep tomato flavor, it’s really unlike any average tomato sauce.\u003c/p>\n\u003cp>For entrees, we split the pan-seared ahi tuna topped with a Sardinian olive sugo, the lamb tenderloin with cooked grape must, and the pizza bianca. The ahi, just barely seared on the outside, pairs wonderfully with the olive sugo. The saltiness of the olives comes through just enough to offset the meatiness of the tuna. Served over cabbage, it’s another dish that appears simple, yet has an incredibly complex flavor. The lamb tenderloin is cooked perfectly and topped with a slightly sweet sauce that finishes savory and balances out the slight gaminess of the lamb. Finally, the pizza bianca is a classic take on a more Italian dish with sopresaeta, radicchio, pecorino, and ricotta cheese baked on a thin crust.\u003c/p>\n\u003cp>La Ciccia continues to be one of my favorite restaurants in the city. Lorella and Massimo make it hard to not love the restaurant, and the service is always phenomenal. If you happen to be in the area, I highly recommend that you check it out, but make sure to make reservations — it’s generally impossible to find a seat without one.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The second my fiancé and I entered La Ciccia, we were enveloped by the incredible smell of fresh pasta, warm tomatoes, and savory spices. An impressive number of tables were packed into the small restaurant, and every one was full. As we waited to be seated, I was tempted by each dish that passed us. The lively crowd drowned out any music that was playing, but the chain curtains hanging from the kitchen doorways made their own sort of music as the waiters passed through them. Not long after we arrived, our table was ready.\u003c/p>\n\u003cp>Our waiter told us the specials and left us to look over the menu. My fiancé quickly decided that everything looked delicious and left the decision-making up to me. Everything did look delicious, and I was still having a hard time deciding on what to order when our waiter came back. It seems that whenever we have a male waiter from Italy, they only address my fiancé even though I am clearly the person who is ordering. If we hadn’t encountered this before, I probably would have been more annoyed than amused when our waiter directed his attention to my fiancé as he made recommendations and answered my questions. \u003c/p>\n\u003cp>I finally decided on the baked calamari appetizer, Tonnu in Padella Cun Olia Sarda (ahi tuna), and a rigatoni with lamb ragu special. I was completely overwhelmed by the massive wine list, so I asked our waiter to bring me a glass of red that would go with our order. We munched on fresh, dense white bread and continued to shamelessly stare at other diners’ food. Our calamari appetizer didn’t take long to arrive. Five or six whole squids were lined up on the plate. Baby organic greens complemented the tender calamari, and the whole plate was covered in a spicy olive oil sauce. We savored every bite, and I was glad that I had branched out from my recent sardine obsession. (Although, the plump sardines at the table next to us did look tasty). \u003c/p>\n\u003cp>Even thought the restaurant was full, we enjoyed a leisurely pace to our meal. I sipped my wine and made a mental note to ask what it was. It paired perfectly with our meal, but I ultimately left without finding out its name. Our main dishes arrived. The perfectly seared tuna rested on a bed of cabbage with tiny grapes and capers. The strip of olive sugo topping the tuna was the perfect texture and wasn’t overly salty. While the tuna was delicious, the cabbage below it was exceptional. It had been cooked just to the point of being sweet but still maintained a savory edge to it. I found myself scooping the cabbage onto my plate by the spoonful. On the other side of the table, my fiancé could hardly get enough of the rigatoni special. The hearty ragu filled the perfectly al dente pasta. I was thankful for the homey warmth of the dish when a gust of wind came in with a couple of new diners. \u003c/p>\n\u003cp>For dessert, I couldn’t resist the trio of red grape, Meyer lemon, and blackberry sorbets. My fiancé chose to order an espresso and the ricotta and saffron cake with slivered almonds and honey. The sorbets were intensely flavored and the grape and blackberry were almost creamy in texture. The blackberry sorbet had the sweetness of super ripe blackberries and the Meyer lemon tasted like the summer lemons from the tree outside of my childhood house. My fiancé savored every last bite of his airy, rich cake. Overall the focus seemed to be on letting fresh ingredients shine without overworking them. The lighter fare from the Sardinian region of Italy was filling without being heavy.\u003c/p>\n\u003cp>I loved watching the owner interact with her regular patrons, and she treated us with the same warmth and consideration. While the food at La Ciccia is exceptional, it’s out of my daily budget. I will definitely visit again for a special occasion and look forward to more memorable meals at this inviting restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Sunday, April 25, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think La Ciccia may be one of the best kept secrets in San Francisco dining. I had never been before but had heard great things and was very excited to give it a try. \u003c/p>\n\u003cp> Upon entering the restaurant, we were immediately greeted by the exceedingly charming hostess/co-owner of the restaurant, who seated us right away. The smell of garlic and spices were wafting through the air and there was a very comfortable, inviting vibe. Everything about the restaurant was appealing. Simple, tasteful decor with beautiful art on the walls and classic white tablecloths beckoned us to escape to Sardinia for the night.\u003c/p>\n\u003cp>We started our meal with breaded sardines sautéed in spicy olive oil and parsley. I tend to avoid oily fish (even though they are good for me) and was very pleasantly surprised at how lovely these were! The simple clean flavors of the garlic and EVOO beautifully complemented the fresh, slightly pungent sardines. The breading added another layer of texture to the fish. Excellent!\u003c/p>\n\u003cp>Next we moved on the pasta, linguine with pecorino and cured tuna heart. I must admit, I felt a little squeamish about the cured tuna heart, but was intrigued and had to at least try it. I am so glad I did! It was positively sublime. The linguine noodles were housemade and cooked to absolute perfection. The pecorino gave the dish a savory bite, and the cured tuna heart, which was grated on top, surprisingly tasted like a cross between anchovies and capers. We were so captivated by the tuna heart that our excellent waiter even brought it out to our table so we could see what it looked like before it went into the dish. \u003c/p>\n\u003cp>The shrimp with garlic and tomato sauce came out next. Again, simple clean flavors made this dish delicious. The tomato sauce was savory and tangy and had a lovely mild spice. The shrimp were fresh and cooked perfectly in a bath of garlic and oil. My husband had the lamb tenderloin with sapa, which is a syrup made from grape must, which neither of us had ever had before. The sauce was a little too sweet for Brian, but I loved it and thought it was a perfect complement to the seared lamb.\u003c/p>\n\u003cp>Finally, the desserts — plate of Sardinian goat and sheep’s milk cheeses, accompanied by orange blossom honey, mint infused honey, and sour blueberry jam, and a ricotta-saffron tart with toasted almonds and honey — were both delicious! The cheeses were unique and artfully paired with the different sweet sides. The tart was surprisingly light and fluffy with just a hint of saffron, vaguely resembling a cheesecake. Event though it was a generous portion, I felt like I could have eaten another one! \u003c/p>\n\u003cp>Throughout the night, our service was notably excellent. Our waiter was attentive and informative, and the chef came out to our table to ask how our meal was at the end of the evening. It’s very clear that La Ciccia cares deeply about their patrons and goes out of its way to make guests feel special. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, La Ciccia is a charming establishment with lovely staff and excellent food that focuses on simple, clean flavors. A true San Francisco treasure!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>David:\u003c/strong> \"The feeling of Sardinia comes through in every meal at La Ciccia.\"\r\n\u003cstrong>Amy:\u003c/strong> \"The linguine noodles were housemade and cooked to absolute perfection.\"\r\n\u003cstrong>Irene:\u003c/strong> \"Overall the focus seemed to be on letting fresh ingredients shine without overworking them.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Ciccia: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4090\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLa Ciccia really is my go-to place for Italian food in San Francisco. Here’s the rub: it’s not really what we would consider Italian food, either north or south. Sardinia is an island situated about 125 miles from mainland Italy and has a cuisine entirely its own, which shares very little with common Italian food.\u003c/p>\n\u003cp>The feeling of Sardinia comes through in every meal at La Ciccia. Sardinia is known not only for its great seafood, but also has vast farmland that raises boar, sheep, lamb, and goat. The sheep’s milk is used to make their trademark cheese, pecorino, which can be found on almost every dish at La Ciccia. They are also known for both their red and white wines such as Vermintino, Cannonau, and Carignano. On our latest visit, our favorite server, Aleeka, recommended a great Sardinian wine, Argiolas Perdera, which had a fruity nose with an earthly palate feel and a complex finish.\u003c/p>\n\u003cp>Chef Massimo Conti and his wife Lorella Degan transport you to Sardinia every time you walk in the door. Lorella is always there with a hug and a smile, and Massimo is in the kitchen cooking up amazing dishes. On our most recent visit, he had roasted a porchetta, then chilled and thinly sliced it for the salume of the day. Paired with olive oil and their fresh baked bread, it was an amazing, if simple, dish. Our table also chose to share the baby octopus stew and the pan-roasted calamari with basil oil. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The baby octopus stew is excellent and is one of the most unique dishes on the menu. It’s baby octopus stewed in a homemade tomato ragu, which makes the octopus fork tender and gives the tomato ragu a delicious earthy taste that screams out for sopping up with the house bread. The pan sautéed calamari is simply whole calamari, seasoned and sautéed with basil oil. The simple preparation highlights the freshness of the calamari and shows that it doesn’t have to be deep fried to be enjoyable. \u003c/p>\n\u003cp>The second course shared by the table were three pastas – the spaghetti with bottarga; spicy fregola with fresh Dungeness crab; and a special rigatoni with a goat and veal ragu. Bottarga, known as “poor man’s caviar,” is the roe of the grey mullet. Imported from Sardinia, this roe has a rich, creamy texture that pairs well with the spicy oil that it’s cooked in and has little actual fish taste. Instead, it gives the dish a richness that you can usually only find by using butter or cream. Fregola is a small pea-shaped pasta similar to couscous, and it’s prepared at La Ciccia with a light tomato sauce and Dungeness crab, giving it a fresh, light taste. Finally, the special rigatoni is another great example of the sauces that Massimo makes on a daily basis. Rich with veal, goat, and a deep tomato flavor, it’s really unlike any average tomato sauce.\u003c/p>\n\u003cp>For entrees, we split the pan-seared ahi tuna topped with a Sardinian olive sugo, the lamb tenderloin with cooked grape must, and the pizza bianca. The ahi, just barely seared on the outside, pairs wonderfully with the olive sugo. The saltiness of the olives comes through just enough to offset the meatiness of the tuna. Served over cabbage, it’s another dish that appears simple, yet has an incredibly complex flavor. The lamb tenderloin is cooked perfectly and topped with a slightly sweet sauce that finishes savory and balances out the slight gaminess of the lamb. Finally, the pizza bianca is a classic take on a more Italian dish with sopresaeta, radicchio, pecorino, and ricotta cheese baked on a thin crust.\u003c/p>\n\u003cp>La Ciccia continues to be one of my favorite restaurants in the city. Lorella and Massimo make it hard to not love the restaurant, and the service is always phenomenal. If you happen to be in the area, I highly recommend that you check it out, but make sure to make reservations — it’s generally impossible to find a seat without one.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Friday, April 23, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The second my fiancé and I entered La Ciccia, we were enveloped by the incredible smell of fresh pasta, warm tomatoes, and savory spices. An impressive number of tables were packed into the small restaurant, and every one was full. As we waited to be seated, I was tempted by each dish that passed us. The lively crowd drowned out any music that was playing, but the chain curtains hanging from the kitchen doorways made their own sort of music as the waiters passed through them. Not long after we arrived, our table was ready.\u003c/p>\n\u003cp>Our waiter told us the specials and left us to look over the menu. My fiancé quickly decided that everything looked delicious and left the decision-making up to me. Everything did look delicious, and I was still having a hard time deciding on what to order when our waiter came back. It seems that whenever we have a male waiter from Italy, they only address my fiancé even though I am clearly the person who is ordering. If we hadn’t encountered this before, I probably would have been more annoyed than amused when our waiter directed his attention to my fiancé as he made recommendations and answered my questions. \u003c/p>\n\u003cp>I finally decided on the baked calamari appetizer, Tonnu in Padella Cun Olia Sarda (ahi tuna), and a rigatoni with lamb ragu special. I was completely overwhelmed by the massive wine list, so I asked our waiter to bring me a glass of red that would go with our order. We munched on fresh, dense white bread and continued to shamelessly stare at other diners’ food. Our calamari appetizer didn’t take long to arrive. Five or six whole squids were lined up on the plate. Baby organic greens complemented the tender calamari, and the whole plate was covered in a spicy olive oil sauce. We savored every bite, and I was glad that I had branched out from my recent sardine obsession. (Although, the plump sardines at the table next to us did look tasty). \u003c/p>\n\u003cp>Even thought the restaurant was full, we enjoyed a leisurely pace to our meal. I sipped my wine and made a mental note to ask what it was. It paired perfectly with our meal, but I ultimately left without finding out its name. Our main dishes arrived. The perfectly seared tuna rested on a bed of cabbage with tiny grapes and capers. The strip of olive sugo topping the tuna was the perfect texture and wasn’t overly salty. While the tuna was delicious, the cabbage below it was exceptional. It had been cooked just to the point of being sweet but still maintained a savory edge to it. I found myself scooping the cabbage onto my plate by the spoonful. On the other side of the table, my fiancé could hardly get enough of the rigatoni special. The hearty ragu filled the perfectly al dente pasta. I was thankful for the homey warmth of the dish when a gust of wind came in with a couple of new diners. \u003c/p>\n\u003cp>For dessert, I couldn’t resist the trio of red grape, Meyer lemon, and blackberry sorbets. My fiancé chose to order an espresso and the ricotta and saffron cake with slivered almonds and honey. The sorbets were intensely flavored and the grape and blackberry were almost creamy in texture. The blackberry sorbet had the sweetness of super ripe blackberries and the Meyer lemon tasted like the summer lemons from the tree outside of my childhood house. My fiancé savored every last bite of his airy, rich cake. Overall the focus seemed to be on letting fresh ingredients shine without overworking them. The lighter fare from the Sardinian region of Italy was filling without being heavy.\u003c/p>\n\u003cp>I loved watching the owner interact with her regular patrons, and she treated us with the same warmth and consideration. While the food at La Ciccia is exceptional, it’s out of my daily budget. I will definitely visit again for a special occasion and look forward to more memorable meals at this inviting restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed La Ciccia:\u003c/strong> Sunday, April 25, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think La Ciccia may be one of the best kept secrets in San Francisco dining. I had never been before but had heard great things and was very excited to give it a try. \u003c/p>\n\u003cp> Upon entering the restaurant, we were immediately greeted by the exceedingly charming hostess/co-owner of the restaurant, who seated us right away. The smell of garlic and spices were wafting through the air and there was a very comfortable, inviting vibe. Everything about the restaurant was appealing. Simple, tasteful decor with beautiful art on the walls and classic white tablecloths beckoned us to escape to Sardinia for the night.\u003c/p>\n\u003cp>We started our meal with breaded sardines sautéed in spicy olive oil and parsley. I tend to avoid oily fish (even though they are good for me) and was very pleasantly surprised at how lovely these were! The simple clean flavors of the garlic and EVOO beautifully complemented the fresh, slightly pungent sardines. The breading added another layer of texture to the fish. Excellent!\u003c/p>\n\u003cp>Next we moved on the pasta, linguine with pecorino and cured tuna heart. I must admit, I felt a little squeamish about the cured tuna heart, but was intrigued and had to at least try it. I am so glad I did! It was positively sublime. The linguine noodles were housemade and cooked to absolute perfection. The pecorino gave the dish a savory bite, and the cured tuna heart, which was grated on top, surprisingly tasted like a cross between anchovies and capers. We were so captivated by the tuna heart that our excellent waiter even brought it out to our table so we could see what it looked like before it went into the dish. \u003c/p>\n\u003cp>The shrimp with garlic and tomato sauce came out next. Again, simple clean flavors made this dish delicious. The tomato sauce was savory and tangy and had a lovely mild spice. The shrimp were fresh and cooked perfectly in a bath of garlic and oil. My husband had the lamb tenderloin with sapa, which is a syrup made from grape must, which neither of us had ever had before. The sauce was a little too sweet for Brian, but I loved it and thought it was a perfect complement to the seared lamb.\u003c/p>\n\u003cp>Finally, the desserts — plate of Sardinian goat and sheep’s milk cheeses, accompanied by orange blossom honey, mint infused honey, and sour blueberry jam, and a ricotta-saffron tart with toasted almonds and honey — were both delicious! The cheeses were unique and artfully paired with the different sweet sides. The tart was surprisingly light and fluffy with just a hint of saffron, vaguely resembling a cheesecake. Event though it was a generous portion, I felt like I could have eaten another one! \u003c/p>\n\u003cp>Throughout the night, our service was notably excellent. Our waiter was attentive and informative, and the chef came out to our table to ask how our meal was at the end of the evening. It’s very clear that La Ciccia cares deeply about their patrons and goes out of its way to make guests feel special. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, La Ciccia is a charming establishment with lovely staff and excellent food that focuses on simple, clean flavors. A true San Francisco treasure!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "sushi-groove-restaurant-info",
"title": "Sushi Groove: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Sushi Groove: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4080\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/RFnyvlRkgV4?fs=1&hl=en_US\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove&sll=37.0625,-95.677068&sspn=72.059064,58.183594&ie=UTF8&hq=sushi+groove&hnear=&cid=17487517056107137465&ll=37.805783,-122.418852&spn=0.023735,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003cstrong>[CLOSED]\u003c/strong>\u003cbr>\n1916 Hyde Street (at Green Street)\u003cbr>\nSan Francisco, CA 94019\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove&sll=37.0625,-95.677068&sspn=72.059064,58.183594&ie=UTF8&hq=sushi+groove&hnear=&cid=5098745320114214147&ll=37.781569,-122.413187&spn=0.023743,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003c/p>\n\u003cp>\u003cstrong>Location: [CLOSED]\u003c/strong>\u003cbr>\n1516 Folsom Street (at 11th Street)\u003cbr>\nSan Francisco, CA 94013\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-440-1905 (Hyde St) 415-503-1950 (Folsom St)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sushigroove.com\">sushigroove.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ben Jamshahi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jay Jamshahi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sherry Jamshahi\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Martel Toler and Nabiel Musleh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Leo San Pedro\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese-Asian-Pacific Fusion Sushi\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Poke, miso-marinated sablefish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Hyde St)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Folsom St)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-11:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-11:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes, \u003ca href=\"http://www.opentable.com/sushi-groove\">Hyde St\u003c/a>, \u003ca href=\"http://www.opentable.com/sushi-groove-south\">Folsom St\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes (Hyde St) No (Folsom St)\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No (Hyde St) Yes, DJ (Folsom St)\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=sushi+groove,+San+Francisco,+CA&sll=37.770461,-122.424314&sspn=0.087794,0.116558&ie=UTF8&hq=sushi+groove,&hnear=San+Francisco,+California&ll=37.798798,-122.416964&spn=0.042184,0.058279&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1916 Hyde St. [CLOSED]\u003cbr />\r\nSan Francisco, CA 94019\u003cbr />\r\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove,+San+Francisco,+CA&sll=37.770461,-122.424314&sspn=0.087794,0.116558&ie=UTF8&hq=sushi+groove,&hnear=San+Francisco,+California&ll=37.791405,-122.416964&spn=0.042189,0.058279&z=14&iwloc=B\">Map\u003c/a>\u003cbr />\r\n1516 Folsom St.\u003cbr />\r\nSan Francisco, CA 94013\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-440-1905 (Hyde St) 415-503-1950 (Folsom St)\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sushigroove.com\">sushigroove.com\u003c/a>\u003cbr />\r\n\u003ca href=\"https://ww2.kqed.org/checkplease/?p=4080\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sushi Groove: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4080\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/RFnyvlRkgV4?fs=1&hl=en_US\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove&sll=37.0625,-95.677068&sspn=72.059064,58.183594&ie=UTF8&hq=sushi+groove&hnear=&cid=17487517056107137465&ll=37.805783,-122.418852&spn=0.023735,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove&sll=37.0625,-95.677068&sspn=72.059064,58.183594&ie=UTF8&hq=sushi+groove&hnear=&cid=17487517056107137465&ll=37.805783,-122.418852&spn=0.023735,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n width='425'\n height='350'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003cstrong>[CLOSED]\u003c/strong>\u003cbr>\n1916 Hyde Street (at Green Street)\u003cbr>\nSan Francisco, CA 94019\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove&sll=37.0625,-95.677068&sspn=72.059064,58.183594&ie=UTF8&hq=sushi+groove&hnear=&cid=5098745320114214147&ll=37.781569,-122.413187&spn=0.023743,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sushi+groove&sll=37.0625,-95.677068&sspn=72.059064,58.183594&ie=UTF8&hq=sushi+groove&hnear=&cid=5098745320114214147&ll=37.781569,-122.413187&spn=0.023743,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n width='425'\n height='350'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location: [CLOSED]\u003c/strong>\u003cbr>\n1516 Folsom Street (at 11th Street)\u003cbr>\nSan Francisco, CA 94013\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-440-1905 (Hyde St) 415-503-1950 (Folsom St)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sushigroove.com\">sushigroove.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ben Jamshahi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jay Jamshahi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sherry Jamshahi\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Martel Toler and Nabiel Musleh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Leo San Pedro\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese-Asian-Pacific Fusion Sushi\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Poke, miso-marinated sablefish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Hyde St)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Folsom St)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-11:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-11:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes, \u003ca href=\"http://www.opentable.com/sushi-groove\">Hyde St\u003c/a>, \u003ca href=\"http://www.opentable.com/sushi-groove-south\">Folsom St\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes (Hyde St) No (Folsom St)\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No (Hyde St) Yes, DJ (Folsom St)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sushi Groove: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4113\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy husband I and I took a leisurely stroll from our house to Sushi Grove on a beautiful Friday evening. The Sushi Grove neighborhood is charming, surround by tree-lined streets with cute shops and restaurants and the Hyde street cable car filled with excited tourists snapping photos while hanging on the rails slugging by. Bacchus wine bar is right next door, and Swensen’s Ice Cream is half a block away. It’s a terrific neighborhood. \u003c/p>\n\u003cp>When we arrived, we were seated immediately at our table. We always sit at the sushi bar, which is fun and exciting, since you are so close to the action, but this time we made a reservation and sat at a table. The space was a little tight. There was hip music playing, and the early dinner crowd was a mix of young hipsters and couples out for a date. \u003c/p>\n\u003cp>Our waitress, Michelle, provided excellent, friendly service the entire night and took our drink order immediately. Sushi Grove has a small but excellent wine list with great selections that pair very well with fish, but we opted to go for sake instead to keep with the authentic Japanese theme. I had the Kaori sake, and was very happy with the huge pour Michelle provided me. The Sake was slightly sweet and fruity and did a great job of getting me in the mood for the weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started our dinner with classic Japanese fare: miso soup and edamame, which are always excellent at Sushi Groove. They were both very tasty, as usual. \u003c/p>\n\u003cp>The next item was the baked mussel appetizer that came served in the mussel shell with a spicy sauce. Absolutely delicious! Savory, creamy, and with just the right amount of spice. Next came the Walu and Sake Usuzukuri: thinly sliced walu sashimi with a splash of ponzu, tobiko, and minced jalepeño. The presentation was gorgeous. The dish arrived at the table looking like an exotic tropical flower. The fish was so fresh it tasted like it had jumped straight out of the ocean onto the plate. Really special dish. \u003c/p>\n\u003cp>The Tai Me Up ( empura asparagus with fresh crab, torched red snapper, and spicy aioli) and Chili Spicy Tuna (spicy tuna, cucumber, and avocado with tuna on top) rolls were next. Both were beautifully prepared and loaded with incredibly fresh fish. The tempura asparagus combined with the crab was a uniquely delicious combo. Finally, my favorite, the Nigiri: Japanese eggplant, hamachi, toro, and sake. The fish portions were generous and extremely fresh. To DIE for. \u003c/p>\n\u003cp>Sushi Groove is an excellent neighborhood sushi spot with great food and great service in an adorable neighborhood. I will definitely go back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Sushi Groove about fifteen minutes before our reservation and were seated promptly; the restaurant was crowded but not full. Parking in the neighborhood can be dicey, but there is a paid garage across the street from the restaurants. One of the first things that I noticed, once seated, was the volume of the music. It seemed to change from pleasant background to overly loud and annoying, regardless of the volume of conversation in the room. This weirdness with the music continued throughout the evening and made it so that we had to vacillate back and forth between yelling across the table and using a normal inside voice. \u003c/p>\n\u003cp>The service was helpful and attentive, and even though they seemed stressed, they were quick with drink refills and ensured that you had everything you needed. The courses were well spaced and paired well. We started off with the tuna tartare salad and the octopus salad, which is basically an octopus sunomono. The octopus was incredibly tender and flavorful, and the entire dish was enjoyable to eat. The tuna in the tartare was fresh and firm, and the quail egg added a great creaminess to the dish. That said, the salad with the tartare felt misplaced and didn’t really match the rest of the dish. \u003c/p>\n\u003cp>The sushi was delicious, and the cuts were generous and well done. A complaint that we shared was that the rice was mushy and not firm as you expect sushi rice to be, but the flavor was spot on. We ordered ama ebi, hotate, kampachi, sake toro, hamachi toro, and uni. Unfortunately, the restaurant was out of uni, and when we received the ama ebi it seemed as though they were not overly fresh. We asked the restaurant if they had the heads to fry (a common preparation when you order ama ebi), and they did not. The hotate was excellent — a huge piece of sweet, tender scallop. The sake toro is not to be missed — firm, rich, and delicious salmon belly topped with a mixture that tastes of bonito and sweet shallot.\u003c/p>\n\u003cp>The rolls were well prepared and creative. They definitely won’t pass for “traditional,” however for fusion-style sushi, they work very well. Using the very simple litmus test that I use to judge a sushi restaurant’s rolls — the venerable spicy tuna roll — Sushi Groove passed with flying colors. The excellent Firecracker Roll had spicy salmon, avocado, tobiko, and tempura flakes for an extra crunch. The Techno Roll, Sushi Groove’s answer to the Rainbow Roll, was good but lacked substance in the middle, causing it to fall apart while trying to eat it. The Sunkist Roll had shrimp tempura in the middle with salmon and lemon on top and a mild aioli that was set off well against the shrimp.\u003c/p>\n\u003cp>Dessert was the Green Tea Tiramisu, which, while it was a pretty good homage to the classic dish, didn’t taste of green tea at all. \u003c/p>\n\u003cp>I enjoyed the meal, and if I was in or near the neighborhood and was in the mood for less traditional sushi, Sushi Groove would be my first choice. The meal was very good, but I felt, given the amazing number of choices for great sushi in San Francisco, that my money could’ve been better spent elsewhere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After walking a hilly forty minutes from BART to Sushi Groove, my friend, my fiancé, and I were hungry. Really hungry. Our table wasn’t quite ready for us, so we perused the menu while we waited outside. I was glad I hadn’t brought novice sushi diners with me when I saw how focused the selection was on fish and rolls. Soon, the cheery hostess seated us, and we were immediately drawn into the specials menu. \u003c/p>\n\u003cp>The walu and sake small plate caught my eye with its promise of sweet/sour (ponzu sauce), spicy (minced jalapeño), salty (tobiko/flying fish roe) and silky smooth (fresh butterfish and salmon). I ordered it and a bottle of hot Sake as soon as our waitress approached us. The hostess quickly brought out our sake. By the time our small plate arrived, we had been ready to order for a bit. Our waitress didn’t seem to notice that we were ready when she dropped off our starter, but we caught her attention before she walked away.\u003c/p>\n\u003cp>After ordering a couple of rolls, seaweed salad, and miso soup, the three of us pounced on the surprisingly small small-plate. The presentation was pleasing, but for $24, I expected a little more fish. A single sliver of jalapeno topped each alternating slice of butterfish and salmon. A small mound of daikon radish sat in the middle of a mini moat of ponzu sauce. Next to the average salmon, the butterfish really stood out. It practically melted in your mouth, and I enjoyed the tiny bit of heat from the jalapeno with the mild flavor of the fresh fish. Later in the evening, when we ordered a second round of rolls, we realized that the dish we got was not as described on the menu. I wondered how different the small plate would have been had it been delivered as advertised, with the jalapeño minced instead of slivered, and with tobiko (flying fish roe) instead of shredded radish. We felt a little cheated on the tobiko, but too much time had passed when we noticed the substitution. We were onto other dishes already so we didn’t say anything. \u003c/p>\n\u003cp>Mild miso soup arrived at the perfect temperature in unusually large bowls. The seaweed salad was also generously portioned. I appreciated the large bowl, however, the salad was almost soupy. We all thought it was a little strange having to fish the seaweed out of the dressing. The hostess checked in with us, and we ordered another bottle of sake. As soon as the rolls arrived, all thoughts of the seaweed salad evaporated. The Burning Man and Veggie Dragon rolls were impressive. I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce. We all agreed it was one of the best veggie rolls any of us had ever tried. When we saw the Burning Man roll on the specials menu, we were intrigued by the idea of a sushi roll topped with Kobe beef. We were glad we hadn’t passed it up once we tasted the tender topping on the crisp shrimp tempura roll. \u003c/p>\n\u003cp>We wished we ordered more rolls in the beginning because our waitress was a little difficult to flag down. The impression we got was that she was in a bad mood and didn’t want to deal with the customers. Both the water/bus boy and the hostess spent far more time at our table serving us with a smile. Our second round of rolls took a long time to arrive, considering half of the restaurant had emptied out at that point. I could hear the mellow music over the lower volume of the crowd and finally took a moment to notice the warm colors on the simply decorated walls. The rolls that arrived were not in the same league as the previous two. The Kamikazi roll was nondescript, and my friend and I were so overwhelmed by the “fishy” flavor of the toro in the Toro and Asparagus roll we couldn’t eat it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was disappointed that our experience (from the service to the food) was so uneven, especially since the good was very, very good. I’m pretty sure I could navigate the specials menu for a fantastic meal at Sushi Groove (perhaps the Veggie Dragon and a special containing walu?), but I probably won’t go out of my way for it. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Amy:\u003c/strong> \"The fish portions were generous and extremely fresh. To DIE for.\"\r\n\u003cstrong>David:\u003c/strong>\"The rolls were well prepared and creative. They definitely won’t pass for 'traditional,' however for fusion-style sushi, they work very well.\"\r\n\u003cstrong>Irene:\u003c/strong>\"I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sushi Groove: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4113\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Friday, April 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy husband I and I took a leisurely stroll from our house to Sushi Grove on a beautiful Friday evening. The Sushi Grove neighborhood is charming, surround by tree-lined streets with cute shops and restaurants and the Hyde street cable car filled with excited tourists snapping photos while hanging on the rails slugging by. Bacchus wine bar is right next door, and Swensen’s Ice Cream is half a block away. It’s a terrific neighborhood. \u003c/p>\n\u003cp>When we arrived, we were seated immediately at our table. We always sit at the sushi bar, which is fun and exciting, since you are so close to the action, but this time we made a reservation and sat at a table. The space was a little tight. There was hip music playing, and the early dinner crowd was a mix of young hipsters and couples out for a date. \u003c/p>\n\u003cp>Our waitress, Michelle, provided excellent, friendly service the entire night and took our drink order immediately. Sushi Grove has a small but excellent wine list with great selections that pair very well with fish, but we opted to go for sake instead to keep with the authentic Japanese theme. I had the Kaori sake, and was very happy with the huge pour Michelle provided me. The Sake was slightly sweet and fruity and did a great job of getting me in the mood for the weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started our dinner with classic Japanese fare: miso soup and edamame, which are always excellent at Sushi Groove. They were both very tasty, as usual. \u003c/p>\n\u003cp>The next item was the baked mussel appetizer that came served in the mussel shell with a spicy sauce. Absolutely delicious! Savory, creamy, and with just the right amount of spice. Next came the Walu and Sake Usuzukuri: thinly sliced walu sashimi with a splash of ponzu, tobiko, and minced jalepeño. The presentation was gorgeous. The dish arrived at the table looking like an exotic tropical flower. The fish was so fresh it tasted like it had jumped straight out of the ocean onto the plate. Really special dish. \u003c/p>\n\u003cp>The Tai Me Up ( empura asparagus with fresh crab, torched red snapper, and spicy aioli) and Chili Spicy Tuna (spicy tuna, cucumber, and avocado with tuna on top) rolls were next. Both were beautifully prepared and loaded with incredibly fresh fish. The tempura asparagus combined with the crab was a uniquely delicious combo. Finally, my favorite, the Nigiri: Japanese eggplant, hamachi, toro, and sake. The fish portions were generous and extremely fresh. To DIE for. \u003c/p>\n\u003cp>Sushi Groove is an excellent neighborhood sushi spot with great food and great service in an adorable neighborhood. I will definitely go back!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Sunday, April 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Sushi Groove about fifteen minutes before our reservation and were seated promptly; the restaurant was crowded but not full. Parking in the neighborhood can be dicey, but there is a paid garage across the street from the restaurants. One of the first things that I noticed, once seated, was the volume of the music. It seemed to change from pleasant background to overly loud and annoying, regardless of the volume of conversation in the room. This weirdness with the music continued throughout the evening and made it so that we had to vacillate back and forth between yelling across the table and using a normal inside voice. \u003c/p>\n\u003cp>The service was helpful and attentive, and even though they seemed stressed, they were quick with drink refills and ensured that you had everything you needed. The courses were well spaced and paired well. We started off with the tuna tartare salad and the octopus salad, which is basically an octopus sunomono. The octopus was incredibly tender and flavorful, and the entire dish was enjoyable to eat. The tuna in the tartare was fresh and firm, and the quail egg added a great creaminess to the dish. That said, the salad with the tartare felt misplaced and didn’t really match the rest of the dish. \u003c/p>\n\u003cp>The sushi was delicious, and the cuts were generous and well done. A complaint that we shared was that the rice was mushy and not firm as you expect sushi rice to be, but the flavor was spot on. We ordered ama ebi, hotate, kampachi, sake toro, hamachi toro, and uni. Unfortunately, the restaurant was out of uni, and when we received the ama ebi it seemed as though they were not overly fresh. We asked the restaurant if they had the heads to fry (a common preparation when you order ama ebi), and they did not. The hotate was excellent — a huge piece of sweet, tender scallop. The sake toro is not to be missed — firm, rich, and delicious salmon belly topped with a mixture that tastes of bonito and sweet shallot.\u003c/p>\n\u003cp>The rolls were well prepared and creative. They definitely won’t pass for “traditional,” however for fusion-style sushi, they work very well. Using the very simple litmus test that I use to judge a sushi restaurant’s rolls — the venerable spicy tuna roll — Sushi Groove passed with flying colors. The excellent Firecracker Roll had spicy salmon, avocado, tobiko, and tempura flakes for an extra crunch. The Techno Roll, Sushi Groove’s answer to the Rainbow Roll, was good but lacked substance in the middle, causing it to fall apart while trying to eat it. The Sunkist Roll had shrimp tempura in the middle with salmon and lemon on top and a mild aioli that was set off well against the shrimp.\u003c/p>\n\u003cp>Dessert was the Green Tea Tiramisu, which, while it was a pretty good homage to the classic dish, didn’t taste of green tea at all. \u003c/p>\n\u003cp>I enjoyed the meal, and if I was in or near the neighborhood and was in the mood for less traditional sushi, Sushi Groove would be my first choice. The meal was very good, but I felt, given the amazing number of choices for great sushi in San Francisco, that my money could’ve been better spent elsewhere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Sushi Groove:\u003c/strong> Tuesday, April 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After walking a hilly forty minutes from BART to Sushi Groove, my friend, my fiancé, and I were hungry. Really hungry. Our table wasn’t quite ready for us, so we perused the menu while we waited outside. I was glad I hadn’t brought novice sushi diners with me when I saw how focused the selection was on fish and rolls. Soon, the cheery hostess seated us, and we were immediately drawn into the specials menu. \u003c/p>\n\u003cp>The walu and sake small plate caught my eye with its promise of sweet/sour (ponzu sauce), spicy (minced jalapeño), salty (tobiko/flying fish roe) and silky smooth (fresh butterfish and salmon). I ordered it and a bottle of hot Sake as soon as our waitress approached us. The hostess quickly brought out our sake. By the time our small plate arrived, we had been ready to order for a bit. Our waitress didn’t seem to notice that we were ready when she dropped off our starter, but we caught her attention before she walked away.\u003c/p>\n\u003cp>After ordering a couple of rolls, seaweed salad, and miso soup, the three of us pounced on the surprisingly small small-plate. The presentation was pleasing, but for $24, I expected a little more fish. A single sliver of jalapeno topped each alternating slice of butterfish and salmon. A small mound of daikon radish sat in the middle of a mini moat of ponzu sauce. Next to the average salmon, the butterfish really stood out. It practically melted in your mouth, and I enjoyed the tiny bit of heat from the jalapeno with the mild flavor of the fresh fish. Later in the evening, when we ordered a second round of rolls, we realized that the dish we got was not as described on the menu. I wondered how different the small plate would have been had it been delivered as advertised, with the jalapeño minced instead of slivered, and with tobiko (flying fish roe) instead of shredded radish. We felt a little cheated on the tobiko, but too much time had passed when we noticed the substitution. We were onto other dishes already so we didn’t say anything. \u003c/p>\n\u003cp>Mild miso soup arrived at the perfect temperature in unusually large bowls. The seaweed salad was also generously portioned. I appreciated the large bowl, however, the salad was almost soupy. We all thought it was a little strange having to fish the seaweed out of the dressing. The hostess checked in with us, and we ordered another bottle of sake. As soon as the rolls arrived, all thoughts of the seaweed salad evaporated. The Burning Man and Veggie Dragon rolls were impressive. I would go back just for the Veggie Dragon with its avocado, perfectly cooked eggplant, asparagus tempura, and sweet sauce. We all agreed it was one of the best veggie rolls any of us had ever tried. When we saw the Burning Man roll on the specials menu, we were intrigued by the idea of a sushi roll topped with Kobe beef. We were glad we hadn’t passed it up once we tasted the tender topping on the crisp shrimp tempura roll. \u003c/p>\n\u003cp>We wished we ordered more rolls in the beginning because our waitress was a little difficult to flag down. The impression we got was that she was in a bad mood and didn’t want to deal with the customers. Both the water/bus boy and the hostess spent far more time at our table serving us with a smile. Our second round of rolls took a long time to arrive, considering half of the restaurant had emptied out at that point. I could hear the mellow music over the lower volume of the crowd and finally took a moment to notice the warm colors on the simply decorated walls. The rolls that arrived were not in the same league as the previous two. The Kamikazi roll was nondescript, and my friend and I were so overwhelmed by the “fishy” flavor of the toro in the Toro and Asparagus roll we couldn’t eat it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was disappointed that our experience (from the service to the food) was so uneven, especially since the good was very, very good. I’m pretty sure I could navigate the specials menu for a fantastic meal at Sushi Groove (perhaps the Veggie Dragon and a special containing walu?), but I probably won’t go out of my way for it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4084\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/g1IWABTn2hY?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=Babalou's+Mediterranean+Restaurant+walnut+creek&sll=37.799612,-122.410011&sspn=0.14839,0.15089&ie=UTF8&hq=Babalou's+Mediterranean+Restaurant&hnear=Walnut+Creek,+Contra+Costa,+California&cid=7791337370699373018&ll=37.908518,-122.060251&spn=0.023702,0.036478&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=Babalou's+Mediterranean+Restaurant+walnut+creek&sll=37.799612,-122.410011&sspn=0.14839,0.15089&ie=UTF8&hq=Babalou's+Mediterranean+Restaurant&hnear=Walnut+Creek,+Contra+Costa,+California&cid=7791337370699373018&ll=37.908518,-122.060251&spn=0.023702,0.036478&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>\n1645 Bonanza Street (at N. California Boulevard)\u003cbr>\nWalnut Creek, CA 94596\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), street (difficult), paid lot (across the street), valet (after 5pm)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-930-8000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:experience@babalous.com\">experience@babalous.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.babalous.com\">babalous.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ben Jamshahi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jay Jamshahi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sherry Jamshahi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Lebanese, Turkish, Greek and all-around Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Falafel, bakdonsieh, baba ghannouj, hummus, and shawermas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (75% of menu is vegan)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-9:00pm\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> 11:00am-9:00pm\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> Yes\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, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Babalou%27s,+walnut+creek+CA&sll=37.791405,-122.416964&sspn=0.042189,0.058279&ie=UTF8&hq=Babalou%27s,&hnear=Walnut+Creek,+Contra+Costa,+California&ll=37.899409,-122.062998&spn=0.021063,0.02914&z=15&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1645 Bonanza St.\u003cbr />\r\nWalnut Creek, CA 94596\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 925-930-8000\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.babalous.com\">babalous.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=4084\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4084\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/g1IWABTn2hY?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=Babalou's+Mediterranean+Restaurant+walnut+creek&sll=37.799612,-122.410011&sspn=0.14839,0.15089&ie=UTF8&hq=Babalou's+Mediterranean+Restaurant&hnear=Walnut+Creek,+Contra+Costa,+California&cid=7791337370699373018&ll=37.908518,-122.060251&spn=0.023702,0.036478&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=Babalou's+Mediterranean+Restaurant+walnut+creek&sll=37.799612,-122.410011&sspn=0.14839,0.15089&ie=UTF8&hq=Babalou's+Mediterranean+Restaurant&hnear=Walnut+Creek,+Contra+Costa,+California&cid=7791337370699373018&ll=37.908518,-122.060251&spn=0.023702,0.036478&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>\n1645 Bonanza Street (at N. California Boulevard)\u003cbr>\nWalnut Creek, CA 94596\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), street (difficult), paid lot (across the street), valet (after 5pm)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-930-8000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:experience@babalous.com\">experience@babalous.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.babalous.com\">babalous.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ben Jamshahi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jay Jamshahi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sherry Jamshahi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Lebanese, Turkish, Greek and all-around Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Falafel, bakdonsieh, baba ghannouj, hummus, and shawermas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (75% of menu is vegan)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-9:00pm\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> 11:00am-9:00pm\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> Yes\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, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Wednesday, April 4, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBabalou’s is the best place in Walnut Creek for consistently fresh, fast, inexpensive, and delicious Mediterranean food. I go there when I need food NOW and don’t want to worry about whether or not it will be good. My visit for \u003cem>Check, Please!\u003c/em> was no exception.\u003c/p>\n\u003cp>I was looking forward to trying a variety of dishes, so I picked up my sister and headed downtown. It was a weeknight, and we found a parking spot practically across the street. Upon entering Babalou’s I was distracted, as usual, by the bright and amusing murals on the walls. The dancing characters with scenic backgrounds remind me that I’m somewhere unique, despite the slight chain restaurant feel of the layout. My sister had not been inside Babalou’s before, but she somehow managed to stay focused on the menu displayed above the deli case/kitchen/counter. A bench runs along the opposite wall of this skinny space with small tables and chairs completing the seating. Since I’m familiar with the menu (I’ve tried practically everything at least once), I took a moment to look at the kids’ menu with its funny paintings of meals arranged as faces. I reminded myself to borrow a kid someday soon so I can see if they really do arrange the food in faces.\u003c/p>\n\u003cp>It didn’t take long for the man behind the counter to determine that my sister was a newbie, and he quickly started offering us samples of all the salads in the glass case. He informed us that all of the dishes on the top shelf were vegan and proceeded to give us spoonful after spoonful of salads to try. His “famous” hummus was light and creamy, the baba ghanouj had a rich smoky flavor, the tabbouleh had plenty of parsley, and the cucumber salad was smothered in nutty tahini sauce. I was pleased that the mujaddara salad was generously flecked with small pieces of fried onion. mujaddara, a homey dish of lentils, brown rice, cucumber, and tomato is even more satisfying when there is a high ratio of caramelized/fried onions to salad. The standout salad for the night was the fool salad. My sister and I were both drawn to the intense garlic and lemon in this marinated fava and garbanzo bean dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating our appetizer of samples, we settled on the Mediterranean Combo and a Chicken Shawerma combo. We skipped the wine, beer, and Hansen soda offerings, opting for pomegranate juice instead. It came to us in stemless wine glasses — looking the part with it’s deep red color — and tasted like an actual pomegranate instead of the watered down stuff I’ve had elsewhere. Minutes later our food came out. We were both glad that my fiancé was waiting at home for the leftovers, because there was no way we were going to be able to eat everything in front of us. \u003c/p>\n\u003cp>The Mediterranean Combo came with the hummus, baba ghanouj, tabbouleh, cucumber salad, two dolmas, two falafel balls, and pita bread on the side. I’m not a huge fan of the pita bread (I think it’s one of the few things they don’t make in house, and it just isn’t on the same level as everything else), but it makes a great pouch for make-your-own veggie sandwiches. I opened the pita and stuffed it with almost every item on the plate. The falafel had the perfect crunchy exterior I expect from good falafel, and the interior was moist and flavorful. Only the dolmas didn’t make it in the sandwich. There was another dolma on the shawerma plate, so we each got one and a half. There may be better dolmas out there, but I still have a thing for the ones at Bablou’s. I had a difficult time splitting the third dolma both physically and mentally. As I cut through the grape leaf wrapping, the rice filling went in many directions with possibly a teeny tiny bit more making it onto my side.\u003cbr>\nWe ordered the chicken shawerma wrapped in a flatbread called lavash (the other choice was over rice) with the mujaddara and fool salad as our sides. My sister could hardly stop herself from eating all the fool salad, and I had to partake in a little sibling rivalry to get much of it. At least I know what to get her for her birthday next year! \u003c/p>\n\u003cp>The shawerma itself was good, but the chicken was not as flavorful as I was expecting it to be. When I do order meat, I usually get the lamb shawerma. I love that it’s made with Niman Ranch lamb, and that the flavors are powerful enough to stand up to the tangy tahini sauce, thinly sliced raw onion, and roasted tomatoes in the wrap. I found myself wishing we had ordered the lamb instead of chicken. \u003c/p>\n\u003cp>We ended our meal with a square of baklava. The phyllo was flaky, and the nut layer was dense. I thought it was a bit on the dry side, but preferred it to the overly sticky sweet baklava I’m used to. We ended up bringing a large square takeout container full of shawerma, salads, and pita bread home to my fiancé. I decided not to mention that he missed out on the fool salad, dolmas, and baklava. \u003c/p>\n\u003cp>I recommend Babalou’s to anyone who craves savory, fresh food on a budget. Normally, when I’m picking up something on the run, my bill is $10 or less. But you can also enjoy a more substantial meal (with lots of leftovers) for around $15. The staff makes you feel like a valued customer of their family business, even when it’s your first time. With flavors as bright and cheery as the murals on the walls, the food is satisfying and makes you feel like you made a healthy choice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy Babalou’s experience is a classic, “You can’t judge a book by its cover” story. I was working in the East Bay this particular day and thought it would be a great opportunity to head over to Walnut Creek to check out Babalou’s. After combating a considerable amount of Friday night traffic, I picked my husband up at the Walnut Creek BART station, and we headed over. \n\u003cp>We circled for at least twenty minutes looking for parking (I was pretty frazzled at this point) and decided to give up and paid for parking at a lot across the street. We walked in and were surprised to find the place completely empty — not a single soul sitting down on a busy, unseasonably warm Friday night. The décor was a little bizarre as well. The walls were covered with strange murals (including Spock from \u003cem>Star Trek\u003c/em> smoking a hookah and SpongeBob SquarePants on a dolphin, just to name a few) that looked like they had been painted by a second grade art class. The chairs and tables looked very hard and an uninviting. \u003c/p>\n\u003cp>The gentleman behind the counter was extremely friendly and upbeat and got us our food in very short order. We were a little dubious to dig in, but all the trepidation melted away with the first bite of falafel and hummus. The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. I don’t know what they put in their hummus, but it was divine! Fluffy, creamy, garlicky, delicious goodness — without a doubt, the best I’ve ever had. Then there was the baba ghanouj! My husband hates eggplant, but we were both fighting over scraping the bottom of the container with our fingers when it was gone. It had intense, rich flavor but still managed to be delicate. Amazing.\u003c/p>\n\u003cp>Brian had the chicken shawerma wrapped in lavash for his entrée; I was lucky to get a bite. Thinly-sliced, marinated chicken, tomatoes, parsley, seasoned onions, and tahini sauce, the flavor combination was savory, decadent, and extremely satisfying. I had the eggplant napoleon, which was eggplant marinated in olive oil and stuffed with garlic, cilantro, and couscous. It was a good thing that we weren’t going out after this dinner because my garlic breath could have put down an elephant after that dish, but the intense garlic flavor made it so delicious I wish I had gotten two of them. \u003c/p>\n\u003cp>Finally, for dessert, we split the baklava and the burma. Not sure if these were made in house, but they were both really good.\u003c/p>\n\u003cp>I was impressed and surprised by how good the food was at Babalou’s, and wish it was in my neighborhood! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Saturday, April 24, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon entering Babalou’s, you’re immediately greeted with a casual and festive atmosphere. The first thing that grabs your eye will probably be the crazy mural that wraps around the walls of the bright restaurant; you’ll see such crazy scenes as people playing cards and using falafel as currency, Captain Spock smoking a hookah, and a kitschy snake charmer with a sign reminding you to not feed the snake. It’s clear that this restaurant doesn’t want you to take it too seriously.\u003c/p>\n\u003cp>Walking up to the counter, you’re met with a comprehensive menu with all sorts of combinations — from lamb to vegetarian to a “Greek burger” consisting of a burger chopped in half to lavash with tahini and cucumber — you’ll find all sorts of Greek favorites here. I chose to order the Lamb Shawerma Combo, while my partner ordered the Kefta Kebab Combo. I chose my two sides: classic hummus and pita, and a salad that I hadn’t heard of before, bakdonsieh, which is tahini with cucumbers, fresh garlic, lemon, and parsley, all mixed together and left to marinate. \u003c/p>\n\u003cp>The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious. The lavash that it was wrapped in was perfectly toasted to give it a little crispiness while still having a great chewiness to it. Just as good was the bakdonsieh, which went delicious both on the included pita and also on the shawerma sandwich itself. It added a cool creaminess that offset the spicy sauce, and the vegetables added another textural dimension. The dolmas and hummus were merely average, but complimented the rest of the dish well. I also tasted a bit of baba ghanouj, which tasted of perfectly roasted eggplant and was very well seasoned. \u003c/p>\n\u003cp>Finishing up, I tried a piece of baklava, which rates with the best baklava that I’ve ever had. Speaking with a server, I found out that the owner makes it himself offsite and brings it to the store daily. It definitely tasted homemade and had just the right mixture of flakiness on the top and sweet and savory cake on the bottom.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If I happened to be in Walnut Creek again, I would definitely return to Babalou’s. It wouldn’t necessarily draw me out of the City for it, but it’s definitely one of the best lunch and late-night options to be found in the East Bay. It was a thoroughly enjoyable meal.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Babalou’s Mediterranean Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4096\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=4065\">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/cp507iPod.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/irene-hamaker.jpg\" alt=\"Irene Hamaker\" title=\"Irene Hamaker\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Irene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Online Candy Store Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Concord\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Babalou’s Mediterranean Restaurant\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Wednesday, April 4, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBabalou’s is the best place in Walnut Creek for consistently fresh, fast, inexpensive, and delicious Mediterranean food. I go there when I need food NOW and don’t want to worry about whether or not it will be good. My visit for \u003cem>Check, Please!\u003c/em> was no exception.\u003c/p>\n\u003cp>I was looking forward to trying a variety of dishes, so I picked up my sister and headed downtown. It was a weeknight, and we found a parking spot practically across the street. Upon entering Babalou’s I was distracted, as usual, by the bright and amusing murals on the walls. The dancing characters with scenic backgrounds remind me that I’m somewhere unique, despite the slight chain restaurant feel of the layout. My sister had not been inside Babalou’s before, but she somehow managed to stay focused on the menu displayed above the deli case/kitchen/counter. A bench runs along the opposite wall of this skinny space with small tables and chairs completing the seating. Since I’m familiar with the menu (I’ve tried practically everything at least once), I took a moment to look at the kids’ menu with its funny paintings of meals arranged as faces. I reminded myself to borrow a kid someday soon so I can see if they really do arrange the food in faces.\u003c/p>\n\u003cp>It didn’t take long for the man behind the counter to determine that my sister was a newbie, and he quickly started offering us samples of all the salads in the glass case. He informed us that all of the dishes on the top shelf were vegan and proceeded to give us spoonful after spoonful of salads to try. His “famous” hummus was light and creamy, the baba ghanouj had a rich smoky flavor, the tabbouleh had plenty of parsley, and the cucumber salad was smothered in nutty tahini sauce. I was pleased that the mujaddara salad was generously flecked with small pieces of fried onion. mujaddara, a homey dish of lentils, brown rice, cucumber, and tomato is even more satisfying when there is a high ratio of caramelized/fried onions to salad. The standout salad for the night was the fool salad. My sister and I were both drawn to the intense garlic and lemon in this marinated fava and garbanzo bean dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating our appetizer of samples, we settled on the Mediterranean Combo and a Chicken Shawerma combo. We skipped the wine, beer, and Hansen soda offerings, opting for pomegranate juice instead. It came to us in stemless wine glasses — looking the part with it’s deep red color — and tasted like an actual pomegranate instead of the watered down stuff I’ve had elsewhere. Minutes later our food came out. We were both glad that my fiancé was waiting at home for the leftovers, because there was no way we were going to be able to eat everything in front of us. \u003c/p>\n\u003cp>The Mediterranean Combo came with the hummus, baba ghanouj, tabbouleh, cucumber salad, two dolmas, two falafel balls, and pita bread on the side. I’m not a huge fan of the pita bread (I think it’s one of the few things they don’t make in house, and it just isn’t on the same level as everything else), but it makes a great pouch for make-your-own veggie sandwiches. I opened the pita and stuffed it with almost every item on the plate. The falafel had the perfect crunchy exterior I expect from good falafel, and the interior was moist and flavorful. Only the dolmas didn’t make it in the sandwich. There was another dolma on the shawerma plate, so we each got one and a half. There may be better dolmas out there, but I still have a thing for the ones at Bablou’s. I had a difficult time splitting the third dolma both physically and mentally. As I cut through the grape leaf wrapping, the rice filling went in many directions with possibly a teeny tiny bit more making it onto my side.\u003cbr>\nWe ordered the chicken shawerma wrapped in a flatbread called lavash (the other choice was over rice) with the mujaddara and fool salad as our sides. My sister could hardly stop herself from eating all the fool salad, and I had to partake in a little sibling rivalry to get much of it. At least I know what to get her for her birthday next year! \u003c/p>\n\u003cp>The shawerma itself was good, but the chicken was not as flavorful as I was expecting it to be. When I do order meat, I usually get the lamb shawerma. I love that it’s made with Niman Ranch lamb, and that the flavors are powerful enough to stand up to the tangy tahini sauce, thinly sliced raw onion, and roasted tomatoes in the wrap. I found myself wishing we had ordered the lamb instead of chicken. \u003c/p>\n\u003cp>We ended our meal with a square of baklava. The phyllo was flaky, and the nut layer was dense. I thought it was a bit on the dry side, but preferred it to the overly sticky sweet baklava I’m used to. We ended up bringing a large square takeout container full of shawerma, salads, and pita bread home to my fiancé. I decided not to mention that he missed out on the fool salad, dolmas, and baklava. \u003c/p>\n\u003cp>I recommend Babalou’s to anyone who craves savory, fresh food on a budget. Normally, when I’m picking up something on the run, my bill is $10 or less. But you can also enjoy a more substantial meal (with lots of leftovers) for around $15. The staff makes you feel like a valued customer of their family business, even when it’s your first time. With flavors as bright and cheery as the murals on the walls, the food is satisfying and makes you feel like you made a healthy choice.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/amy-blanchard.jpg\" alt=\"Amy Blanchard\" title=\"Amy Blanchard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sushi Groove\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Friday, April 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy Babalou’s experience is a classic, “You can’t judge a book by its cover” story. I was working in the East Bay this particular day and thought it would be a great opportunity to head over to Walnut Creek to check out Babalou’s. After combating a considerable amount of Friday night traffic, I picked my husband up at the Walnut Creek BART station, and we headed over. \n\u003cp>We circled for at least twenty minutes looking for parking (I was pretty frazzled at this point) and decided to give up and paid for parking at a lot across the street. We walked in and were surprised to find the place completely empty — not a single soul sitting down on a busy, unseasonably warm Friday night. The décor was a little bizarre as well. The walls were covered with strange murals (including Spock from \u003cem>Star Trek\u003c/em> smoking a hookah and SpongeBob SquarePants on a dolphin, just to name a few) that looked like they had been painted by a second grade art class. The chairs and tables looked very hard and an uninviting. \u003c/p>\n\u003cp>The gentleman behind the counter was extremely friendly and upbeat and got us our food in very short order. We were a little dubious to dig in, but all the trepidation melted away with the first bite of falafel and hummus. The falafel was light and crispy and had hint of sesame seeds and spice, unlike so many I’ve had that should be used for paper weights. I don’t know what they put in their hummus, but it was divine! Fluffy, creamy, garlicky, delicious goodness — without a doubt, the best I’ve ever had. Then there was the baba ghanouj! My husband hates eggplant, but we were both fighting over scraping the bottom of the container with our fingers when it was gone. It had intense, rich flavor but still managed to be delicate. Amazing.\u003c/p>\n\u003cp>Brian had the chicken shawerma wrapped in lavash for his entrée; I was lucky to get a bite. Thinly-sliced, marinated chicken, tomatoes, parsley, seasoned onions, and tahini sauce, the flavor combination was savory, decadent, and extremely satisfying. I had the eggplant napoleon, which was eggplant marinated in olive oil and stuffed with garlic, cilantro, and couscous. It was a good thing that we weren’t going out after this dinner because my garlic breath could have put down an elephant after that dish, but the intense garlic flavor made it so delicious I wish I had gotten two of them. \u003c/p>\n\u003cp>Finally, for dessert, we split the baklava and the burma. Not sure if these were made in house, but they were both really good.\u003c/p>\n\u003cp>I was impressed and surprised by how good the food was at Babalou’s, and wish it was in my neighborhood! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/10/david-temkin.jpg\" alt=\"David Temkin\" title=\"David Temkin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong>Network Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Ciccia\u003cbr>\n\u003cstrong>Reviewed Babalou’s Mediterranean Restaurant:\u003c/strong> Saturday, April 24, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon entering Babalou’s, you’re immediately greeted with a casual and festive atmosphere. The first thing that grabs your eye will probably be the crazy mural that wraps around the walls of the bright restaurant; you’ll see such crazy scenes as people playing cards and using falafel as currency, Captain Spock smoking a hookah, and a kitschy snake charmer with a sign reminding you to not feed the snake. It’s clear that this restaurant doesn’t want you to take it too seriously.\u003c/p>\n\u003cp>Walking up to the counter, you’re met with a comprehensive menu with all sorts of combinations — from lamb to vegetarian to a “Greek burger” consisting of a burger chopped in half to lavash with tahini and cucumber — you’ll find all sorts of Greek favorites here. I chose to order the Lamb Shawerma Combo, while my partner ordered the Kefta Kebab Combo. I chose my two sides: classic hummus and pita, and a salad that I hadn’t heard of before, bakdonsieh, which is tahini with cucumbers, fresh garlic, lemon, and parsley, all mixed together and left to marinate. \u003c/p>\n\u003cp>The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious. The lavash that it was wrapped in was perfectly toasted to give it a little crispiness while still having a great chewiness to it. Just as good was the bakdonsieh, which went delicious both on the included pita and also on the shawerma sandwich itself. It added a cool creaminess that offset the spicy sauce, and the vegetables added another textural dimension. The dolmas and hummus were merely average, but complimented the rest of the dish well. I also tasted a bit of baba ghanouj, which tasted of perfectly roasted eggplant and was very well seasoned. \u003c/p>\n\u003cp>Finishing up, I tried a piece of baklava, which rates with the best baklava that I’ve ever had. Speaking with a server, I found out that the owner makes it himself offsite and brings it to the store daily. It definitely tasted homemade and had just the right mixture of flakiness on the top and sweet and savory cake on the bottom.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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.",
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"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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"freakonomics-radio": {
"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",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"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.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"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"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
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"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",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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